Cinnamon Roll Cookies Recipe

Get ready for all the cozy nostalgia of cinnamon rolls, perfectly transformed into buttery, soft-baked Cinnamon Roll Cookies! Delicious swirls of cinnamon sugar tucked in a tender cookie crumb, finished with a delightful drizzle of vanilla glaze – these cookies are the best of both worlds. Whether you grew up sneaking the gooey center out of a pan of cinnamon rolls, or you just love anything cinnamon-scented, this Cinnamon Roll Cookies recipe is sure to become your new go-to for bake sales, brunches, or afternoon snacks.

Ingredients You’ll Need

You’ll be surprised at how simple pantry staples come together to make something extra-special in this recipe. Each ingredient truly matters, and even the smallest addition packs flavor, tenderizes the dough, or delivers that signature swirl you love.

• All-purpose flour: The backbone of your cookies, lending structure so they hold their iconic swirl without being too dense.
• Baking powder: A touch of lift keeps the cookies tender with a slight chew, not cakey.
• Salt: Just the right amount to balance sweet notes and enhance every flavor in the dough and filling.
• Unsalted butter (softened): Essential for a rich, melt-in-your-mouth cookie base with creamy undertones.
• Granulated sugar: Sweetens the dough and helps achieve that classic cookie crumb.
• Large eggs: These bind the dough and add moisture, making each bite soft and satisfying.
• Vanilla extract: For warmth and aroma, bringing out the best in both dough and glaze.
• Unsalted butter (melted): Used in the filling and glaze, it creates rich flavor and that lovely streak of cinnamon.
• Light brown sugar (packed): Gives that signature gooey cinnamon roll taste, with just enough molasses depth.
• Ground cinnamon: The true star of the show, offering sweet spice and comforting warmth in every swirl.
• Powdered sugar: Whipped into the glaze for a silky-smooth, luxe finish.
• Milk: The secret for a pourable, drizzly glaze that sets just right.

How to Make Cinnamon Roll Cookies

Step 1: Prepare the Dough

Start by combining the flour, baking powder, and salt in a small bowl – this ensures your dry ingredients distribute evenly for a smooth, stress-free dough. In a big mixing bowl (or your stand mixer), beat together the softened butter and granulated sugar until light and fluffy. This step is key for that classic cookie texture! Next, add in the eggs one at a time, followed by a splash of vanilla for sweetness. Gradually mix in your flour mixture on low, scraping the bowl as needed, just until it comes together.

Step 2: Roll Out and Shape

Gather your dough and transfer it to a lightly floured piece of parchment paper. Press the dough into a rough square, then roll it out into a 13×13-inch surface about a quarter-inch thick – the dream canvas for all that cinnamon sugar filling. A dusting of flour on top keeps things from sticking, and that parchment makes rolling up later much easier.

Step 3: Make and Spread the Filling

For the signature Cinnamon Roll Cookies filling, stir together the melted butter, brown sugar, and cinnamon until you have a thick, fragrant paste. Spread this evenly over your rolled-out dough – be generous, and take it all the way to the edges so every single cookie gets that swirl of cozy spice!

Step 4: Roll, Chill, and Slice

Now for the fun swirl! Using the edge of the parchment to help, roll your dough up tightly, just like making a cinnamon roll. Wrap it up in plastic, twist the ends, and chill the dough log for at least 2 hours – this step is vital for clean slices and defined spirals.

Step 5: Slice and Bake

Once the dough is firm, unwrap and trim the ends to tidy things up. Slice into 24 even cookies – warming your knife in hot water makes this extra easy. Arrange cookies on lined baking sheets, and bake at 350°F until the edges are lightly golden (10 to 12 minutes). Let them cool for a few minutes on the pan before moving to a wire rack.

Step 6: Glaze and Enjoy!

While your cookies cool, whisk together the powdered sugar, milk, melted butter, and vanilla to make a dreamy glaze. Drizzle it generously over the cooled cookies. The glaze will set into a velvety finish, ready for devouring or gifting!

How to Serve Cinnamon Roll Cookies

Garnishes

These beauties are showstoppers as-is, but for an extra touch, top your Cinnamon Roll Cookies with a sprinkle of extra cinnamon, a dusting of powdered sugar, or even finely chopped toasted pecans for a little crunch. For a festive touch, add a pinch of edible gold glitter or colored sugar if serving at a holiday party!

Side Dishes

Pair these cookies with a steaming cup of coffee, spicy chai latte, or cold milk to highlight their cinnamon-forward flavor. They also make a wonderful partner to fruit salad or a simple vanilla yogurt for a dreamy brunch spread that tastes entirely homemade.

Creative Ways to Present

Stack a bunch of Cinnamon Roll Cookies in a cellophane bag tied with ribbon for adorable edible gifts. Or set them in cupcake liners in a cookie tin to keep their pretty spirals intact. For parties, try serving them on a three-tiered dessert tray alongside other spiced treats for a beautiful autumn or winter table centerpiece.

Make Ahead and Storage

Storing Leftovers

Store your Cinnamon Roll Cookies in an airtight container at room temperature for up to 4 days. Layering them with parchment or wax paper will keep the glaze looking beautiful and prevent sticking.

Freezing

To freeze, arrange the cooled, unglazed cookies in a single layer on a sheet pan until solid, then pack into zip-top bags or containers with parchment between layers. Glaze after thawing for best appearance. You can also freeze the dough log before slicing, making warm cookies a breeze anytime!

Reheating

Cinnamon Roll Cookies taste amazing at room temperature, but if you want to bring back that fresh-from-the-oven coziness, warm them for a few seconds in the microwave. This softens the cookie and makes the glaze extra gooey, just like a classic cinnamon roll.

FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the Cinnamon Roll Cookies dough up to two days ahead and keep it tightly wrapped in the fridge. Slice and bake straight from the fridge for the freshest flavors and best swirls.

Do I have to use a stand mixer?

Not at all – a handheld electric mixer or even elbow grease with a sturdy spoon will work just fine. Just be sure to cream the butter and sugar thoroughly for the perfect cookie texture.

Can I use dark brown sugar instead of light?

Yes, dark brown sugar works and gives an even richer molasses flavor to your Cinnamon Roll Cookies. The swirl will be slightly deeper in color and extra caramelized in taste.

How do I get even swirls in each cookie?

Chilling the rolled dough is key to clean, defined swirls. Use a sharp, warmed knife and gentle pressure to cut tidy slices. If the dough gets too soft, pop it back in the fridge for 15–20 minutes.

Can I make these gluten free?

You can substitute a trusted 1:1 gluten-free flour blend for the all-purpose flour with good results. Double-check that your baking powder is gluten free, and the rest of the ingredients should be naturally safe.

Final Thoughts

There’s something joyful about swirling up a batch of Cinnamon Roll Cookies – they combine the best of two bakery favorites in every bite. Trust me, these cookies hit the spot every single time. Bake a batch for your loved ones, or treat yourself to a cozy afternoon pick-me-up. I have a feeling these Cinnamon Roll Cookies will earn a permanent spot in your cookie jar!

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