This Cinnamon Roll Cookies Recipe offers the perfect blend of a soft sugar cookie and the warm, comforting flavors of a traditional cinnamon bun. These bite-sized treats feature a beautiful cinnamon-sugar swirl and a sweet vanilla glaze, making them a visually stunning addition to any dessert platter.
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Why You Will Love This Recipe
There are so many reasons to fall in love with these cookies. Unlike traditional cinnamon rolls, this recipe requires no yeast and no waiting for the dough to rise, making it much faster to prepare. You get the iconic flavor profile of a cinnamon roll—buttery, sweet, and spiced—packaged in a soft cookie with slightly crisp edges. They are also incredibly easy to make ahead of time, as the dough logs can be stored in the refrigerator or freezer until you are ready to bake.
Ingredients for Cinnamon Roll Cookies
To make these delicious cookies, you will need basic pantry staples for the dough, the filling, and the simple icing.
- All-purpose flour: 2 and 1/4 cups (281g), spooned and leveled.
- Baking powder: 1/2 teaspoon for a slight lift.
- Salt: 1/4 teaspoon to balance the sweetness.
- Unsalted butter: 3/4 cup (170g), softened to room temperature.
- Granulated sugar: 3/4 cup (150g) for the dough and 1/4 cup (50g) for the filling.
- Egg: 1 large egg, at room temperature.
- Vanilla extract: 2 teaspoons for the dough and 1/2 teaspoon for the icing.
- Melted butter: 2 Tablespoons (28g) for the filling.
- Ground cinnamon: 1 Tablespoon for that classic spice.
- Confectioners’ sugar: 1 cup (120g) for the icing.
- Milk: 3 Tablespoons (45ml) to reach the desired icing consistency.
Step-by-Step Instructions
Follow these steps to create perfectly swirled cookies every time.
- Prepare the dough: Whisk the flour, baking powder, and salt together in a medium bowl and set aside. In a large bowl, beat the softened butter and granulated sugar on high speed until the mixture is smooth and creamy. Add the egg and vanilla, beating until fully combined.
- Combine: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. If the dough feels too sticky, add an extra tablespoon of flour.
- Roll and fill: Divide the dough into two equal parts. Roll each portion out into a rectangle (approximately 9×7 inches) on a floured surface or silicone mat. Spread 1 tablespoon of melted butter over each rectangle, then sprinkle with the cinnamon-sugar mixture.
- Shape and chill: Tightly roll each rectangle into a 9-inch log. If the dough cracks, use your fingers to smooth it out. Transfer the logs to a plate, cover with plastic wrap, and refrigerate for at least 2 hours.
- Bake: Preheat your oven to 350°F (177°C). Slice the chilled logs into 1/2-inch thick rounds. Place them on a lined baking sheet and bake for 10-11 minutes until the edges are lightly browned.
- Ice: Allow the cookies to cool completely. Whisk together the confectioners’ sugar, milk, and vanilla, then drizzle the icing over the cookies.
Expert Tips for Success
To ensure your Cinnamon Roll Cookies Recipe turns out perfectly, keep these professional tips in mind. First, always use a silicone baking mat or parchment paper when rolling out the dough to prevent sticking and make cleanup easier. If you notice the dough cracking while rolling it into a log, do not worry; simply use the warmth of your fingers to press the dough back together.
The most important step is the chilling process. Do not skip the two-hour refrigeration period, as this prevents the cookies from spreading too much in the oven and helps them maintain their beautiful spiral shape. For a flavor variation, you can swap the vanilla icing for a cream cheese frosting or even a maple-flavored glaze.
Cinnamon Roll Cookies
Ingredients
Equipment
Method
- Prepare the dough: Whisk the flour, baking powder, and salt together in a medium bowl and set aside. In a large bowl, beat the softened butter and granulated sugar on high speed until the mixture is smooth and creamy. Add the egg and vanilla, beating until fully combined.2 1/4 cups All-purpose flour, 1/2 teaspoon Baking powder, 1/4 teaspoon Salt, 3/4 cup Unsalted butter, 3/4 cup Granulated sugar, 1 large Egg, 2 teaspoons Vanilla extract
- Combine: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. If the dough feels too sticky, add an extra tablespoon of flour.
- Roll and fill: Divide the dough into two equal parts. Roll each portion out into a rectangle (approximately 9×7 inches) on a floured surface or silicone mat. Spread 1 tablespoon of melted butter over each rectangle, then sprinkle with the cinnamon-sugar mixture.1/4 cup Granulated sugar, 2 Tablespoons Melted butter, 1 Tablespoon Ground cinnamon
- Shape and chill: Tightly roll each rectangle into a 9-inch log. If the dough cracks, use your fingers to smooth it out. Transfer the logs to a plate, cover with plastic wrap, and refrigerate for at least 2 hours.
- Bake: Preheat your oven to 350°F (177°C). Slice the chilled logs into 1/2-inch thick rounds. Place them on a lined baking sheet and bake for 10-11 minutes until the edges are lightly browned.
- Ice: Allow the cookies to cool completely. Whisk together the confectioners’ sugar, milk, and vanilla, then drizzle the icing over the cookies.1 cup Confectioners’ sugar, 3 Tablespoons Milk, 1/2 teaspoon Vanilla extract
Notes
Frequently Asked Questions
Can I freeze the cookie dough?
Yes, you can freeze the dough logs for up to 3 months. When you are ready to bake, thaw the logs overnight in the refrigerator before slicing and following the baking instructions.
How should I store these cookies?
Once the icing has set, store the cookies in an airtight container at room temperature. They will remain fresh and delicious for up to 5 days.
Why did my cookies lose their shape?
If the cookies spread too much or lost their spiral, it is likely because the dough was not chilled long enough. Ensure the logs are firm to the touch before slicing and baking.
Can I use store-bought sugar cookie dough?
While you can use store-bought dough, this homemade recipe is specifically designed to be sturdy enough to hold the cinnamon-sugar filling and maintain the roll shape during the baking process.