If you’ve ever wished your favorite cinnamon rolls could fit in your hand, these cookies are for you. Soft, buttery, and swirled with cinnamon sugar, they taste just like fresh-baked rolls — only easier and faster.
The first time I made these, I remember thinking, “Why haven’t I done this sooner?”
Now I bake them all year round — for holidays, coffee breaks, and those cozy mornings when you just want something sweet and comforting.
Why You’ll Love These Cookies
These cinnamon roll cookies bring together the best parts of two classics: the chewy texture of cookies and the sweet, spiced flavor of cinnamon rolls.
They’re soft in the middle, lightly crisp on the edges, and drizzled with a creamy glaze that melts into the swirls. They look impressive but are surprisingly simple to make — and you don’t need fancy tools or baking skills.
Every bite has that cinnamon warmth and buttery sweetness that feels like a hug in cookie form.
Ingredients (Makes about 20 cookies)
For the Cookie Dough
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Filling
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 1 ½ teaspoons ground cinnamon
For the Glaze (optional)
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Make the Dough
Start by whisking the flour, baking powder, and salt in a medium bowl. Set it aside.
In a large bowl, cream the softened butter with both sugars until light and fluffy — about 2–3 minutes with a hand or stand mixer. Add the egg and vanilla, and beat until smooth.
Gradually mix in the dry ingredients until the dough comes together. It should be soft but not sticky. If it’s too sticky, chill it for 10–15 minutes before rolling.
This buttery dough is the secret to that tender, melt-in-your-mouth texture.
Roll and Fill
On a lightly floured surface, roll the dough into a rectangle — about ¼ inch thick.
Brush the melted butter evenly over the surface. Then, mix the brown sugar and cinnamon together in a small bowl and sprinkle it generously over the dough.
Starting from the long edge, roll the dough into a tight log, just like a cinnamon roll. Wrap it in plastic wrap and refrigerate for at least 1 hour (or up to overnight). This step helps the cookies keep their shape when baking.
Slice and Bake
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Remove the chilled dough and slice it into ½-inch thick rounds. Place them about 2 inches apart on the baking sheets.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look soft.
They’ll firm up as they cool, giving you that perfect balance between chewy and crisp.
Let them cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Make the Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
Once the cookies are cool, drizzle the glaze over the tops using a spoon or piping bag. Let it set for about 10 minutes — though honestly, it’s hard to wait that long.
That glossy glaze is the finishing touch that makes these cookies taste (and look) like real cinnamon rolls.
Why This Recipe Works
This recipe works because it blends familiar comfort with a bit of clever baking science. The butter and sugar create a tender base, while chilling the dough keeps the shape defined and prevents spreading.
The cinnamon sugar swirl caramelizes slightly as it bakes, adding a soft crunch and deep flavor that makes these cookies stand out.
They’re the kind of treat that feels homemade and special, yet easy enough for a weekday bake.
Tips for Perfect Cookies
- Chill the dough well. It’s the key to clean swirls and even baking.
- Don’t overbake. The centers should look slightly soft when you pull them out.
- Use fresh cinnamon. It makes a big difference in flavor.
- Try a cream cheese glaze. Replace the milk with 2 tablespoons softened cream cheese for extra richness.
- Double the batch. These go fast — trust me.
Storage and Serving
Store your cinnamon roll cookies in an airtight container at room temperature for up to 5 days.
They also freeze beautifully — just place them in a sealed container or bag for up to 2 months. Thaw at room temperature before serving.
If you like them warm, microwave for 10 seconds and enjoy with coffee or tea.
Final Thoughts
Cinnamon roll cookies are everything you love about breakfast — buttery dough, cinnamon sugar, creamy glaze — all packed into one easy-to-eat cookie.
They’re simple enough for a weekend bake but special enough for holidays or gifting.
Every time I make these, the smell alone fills my kitchen with warmth. One bite, and it’s hard not to smile — that’s the magic of cinnamon and sugar done right.
Can I Make the Dough Ahead of Time?
Yes! You can make the dough up to 2 days in advance. Keep it tightly wrapped in the fridge, then slice and bake whenever you’re ready.
Can I Freeze the Dough?
Absolutely. Freeze the rolled dough log before slicing. When you’re ready to bake, let it thaw in the fridge overnight, then slice and bake as usual.
