There’s something truly special about the warm, comforting aroma of cinnamon roll cookies fresh from the oven. This recipe for cinnamon roll cookies is one you’ll want to bookmark and make again and again. Soft, pillowy, and swirled with cinnamon sugar, these cookies capture the essence of a classic cinnamon roll in a perfectly portable form.
Whether you’re baking for a cozy morning treat or a festive gathering, these cinnamon roll cookies deliver all the nostalgic flavor with less fuss. You’ll love how easy they are to make, and the sweet glaze adds just the right finishing touch.
Why You'll Love This Recipe
- Soft and chewy texture that melts in your mouth
- Delicious cinnamon sugar swirls like classic cinnamon rolls
- Simple ingredients you probably already have on hand
- Quick to prepare and bake—ready in under an hour
- Perfectly portioned cookies, ideal for sharing or gifting
Ingredients
Gather these simple ingredients to create the best cinnamon roll cookies that taste like a bakery favorite.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
- 1/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons whole milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
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Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
- Calories: Approximately 160 per cookie
How to Make The Best Cinnamon Roll Cookies from The Food Charlatan – Recipe Worth Bookmarking
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, beat the softened butter and granulated sugar until creamy and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients alternately with the milk, starting and ending with the flour mixture. Mix until combined but don’t overmix.
- In a small bowl, stir together the brown sugar, cinnamon, and melted butter to create the cinnamon filling.
- Divide the dough into two portions. Roll out one portion on a lightly floured surface into a 12x8-inch rectangle. Spread half the cinnamon filling evenly over the dough.
- Roll the dough tightly from the long side, then slice into 12 equal pieces. Place the slices cut-side down on the baking sheet, spacing 2 inches apart. Repeat with the second dough portion and remaining filling.
- Bake the cookies for 10-12 minutes or until the edges are lightly golden but centers remain soft. Let cool on baking sheets for 5 minutes before transferring to wire racks.
- While the cookies cool, whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle generously over the warm cookies and allow to set before serving.
Tips for the Best Results
- Use room temperature butter and egg for a smoother dough.
- Don’t overmix the dough to keep cookies tender and soft.
- Slice the cookie rolls carefully to keep the swirl intact.
- Bake just until the edges turn golden to avoid dry cookies.
- For extra flavor, sprinkle a pinch of cinnamon on the glaze before it sets.
Storage and Reheating
Store your cinnamon roll cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in a zip-top freezer bag and freeze for up to 2 months.
To reheat, warm cookies in the microwave for 10-15 seconds or in a preheated 300°F oven for 5 minutes to refresh their soft texture and enhance the glaze’s flavor.
Frequently Asked Questions
Can I use a different type of flour for these cookies?
All-purpose flour works best to keep the cookies soft and tender. Using whole wheat or gluten-free flour may change the texture and require recipe adjustments.
How do I prevent the cinnamon sugar filling from leaking during baking?
Make sure to spread the filling evenly and roll the dough tightly. Chilling the rolled dough for 10 minutes before slicing can also help maintain the swirls.
Can I make these cookies dairy-free?
Yes, substitute the butter with a dairy-free margarine and use a plant-based milk like almond or oat milk to keep the recipe dairy-free.
Is it possible to prepare the dough in advance?
Absolutely! You can prepare and roll the dough, then refrigerate the sliced cookies for up to 24 hours before baking. This makes for easy fresh-baked cookies anytime.