Cinnamon Roll Cookies Recipe
If you adore the warm, cozy flavors of classic cinnamon rolls but want something a bit quicker and perfectly portioned, these Cinnamon Roll Cookies are about to become your new obsession. Imagine that heavenly swirl of cinnamon and sugar baked into soft, buttery cookies topped with a generous drizzle of sweet vanilla icing. Each bite offers the same comforting charm of your favorite pastry but in a delightful cookie form that’s easier to share and impossible to resist. Whether it’s afternoon tea, a weekend treat, or holiday baking, Cinnamon Roll Cookies bring joy and nostalgia in every bite.
Ingredients You’ll Need
This recipe keeps things wonderfully simple with straightforward ingredients that work beautifully together to create tender, flavorful cookies. Each item plays a crucial role—flour for structure, butter for richness, cinnamon for that classic swirl, and confectioners’ sugar for the perfect glaze.
- All-purpose flour (2 and 1/4 cups): The sturdy base for these cookies, measured carefully for the perfect dough consistency.
- Baking powder (1/2 teaspoon): A gentle lift that keeps the cookies soft and slightly tender.
- Salt (1/4 teaspoon): Enhances all the flavors, balancing the sweetness beautifully.
- Unsalted butter (3/4 cup softened + 2 Tbsp melted): Provides richness and moisture; softened butter blends smoothly while melted is perfect for spreading the cinnamon sugar.
- Granulated sugar (3/4 cup + 1/4 cup): Adds sweetness to both the dough and the delicious cinnamon sugar filling.
- Egg (1 large): Binds the dough and gives structure.
- Pure vanilla extract (2 teaspoons + 1/2 teaspoon): Infuses each cookie with a warm, inviting aroma.
- Ground cinnamon (1 tablespoon): The star spice that delivers that unmistakable cinnamon roll flavor.
- Confectioners’ sugar (1 cup): For that silky smooth icing that melts over each cookie’s surface.
- Milk (3 tablespoons): Helps create a luscious texture for the icing glaze.
How to Make Cinnamon Roll Cookies
Step 1: Prepare the Dough
Start by combining the dry ingredients—flour, baking powder, and salt—in one bowl. In a separate large bowl, cream together the softened butter and granulated sugar until smooth and fluffy, about two minutes on high speed with your mixer. Mix in the egg and vanilla until everything is fully combined. Then, slowly add the dry ingredients to the wet, mixing on low speed. The dough will be soft but manageable; if it feels too sticky to roll, sprinkle in a tablespoon more flour.
Step 2: Shape and Fill
Divide your dough into two equal parts and roll each portion into a roughly 9 by 7-inch rectangle on a floured surface or silicone mat. Spread one tablespoon of melted butter evenly over each rectangle, then sprinkle generously with a cinnamon and sugar mixture for that signature swirl. Roll up each rectangle tightly into a 9-inch log, smoothing any cracks gently with your fingers. Wrap the logs loosely in plastic wrap and chill for at least two hours to firm up.
Step 3: Bake the Cookies
Preheat your oven to 350°F (177°C), and prepare a baking sheet with parchment paper or a silicone mat. Remove the dough logs from the fridge and slice into 1/2-inch thick rounds. Place them spaced about two inches apart on the baking sheet to allow for gentle spreading. Bake for 10 to 11 minutes until the edges turn a light golden brown. Let the cookies cool for a few minutes on the sheet before transferring them to a wire rack.
Step 4: Add the Icing
Whisk together confectioners’ sugar, milk, and vanilla to create a silky icing. Once your Cinnamon Roll Cookies have cooled, drizzle this sweet glaze over the top. This final touch elevates these cookies to something truly special, layering sweetness and moisture for that classic cinnamon roll experience in cookie form.
How to Serve Cinnamon Roll Cookies
Garnishes
For a fun twist, try sprinkling finely chopped nuts like pecans or walnuts on the icing before it sets for a little crunch and added flavor. A light dusting of cinnamon or a pinch of freshly grated nutmeg can also enhance that warm spice profile, making your Cinnamon Roll Cookies look as fantastic as they taste.
Side Dishes
These cookies pair beautifully with a steaming cup of coffee or a creamy chai latte to bring out their cozy spices. For a more indulgent dessert plate, serve with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of warm cookies with cool cream is pure magic.
Creative Ways to Present
Turn your Cinnamon Roll Cookies into a charming gift by stacking them in a pretty tin or wrapping them in parchment paper tied with twine. For a party, place them on a decorative platter alongside cinnamon sticks and fresh orange slices to add a pop of color and aroma. If you want to impress, drizzle some extra icing in a spiral pattern and top each cookie with a small edible flower or a few chocolate chips.
Make Ahead and Storage
Storing Leftovers
Keep leftover Cinnamon Roll Cookies fresh by storing them in an airtight container at room temperature. They’ll maintain their softness and flavor for up to five days, making them perfect for enjoying over several afternoons or sharing with friends.
Freezing
You can freeze the dough logs for up to three months before slicing and baking. Simply wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. When you’re ready, slice and bake straight from the freezer, adding a couple of minutes to the baking time.
Reheating
To enjoy the cookies warm after storage, pop them in a preheated oven at 300°F for about 5 minutes or microwave briefly for 15 to 20 seconds. The icing might soften and become beautifully gooey, giving you that fresh-baked experience all over again.
FAQs
Can I use a different type of flour for Cinnamon Roll Cookies?
All-purpose flour works best here for the ideal texture, but you can try whole wheat flour for a heartier cookie. Just note it may change the softness and flavor slightly, so consider mixing half whole wheat and half all-purpose for a balanced result.
Is it necessary to chill the dough logs before baking?
Yes, chilling helps the dough firm up, making it easier to slice into perfect rounds without crumbling. It also allows the cinnamon sugar filling to meld with the dough, resulting in those beautiful cinnamon swirls.
Can I make these cookies gluten-free?
Absolutely! Substitute with a gluten-free all-purpose flour blend that includes xanthan gum to help with structure. Keep an eye on the dough consistency, as gluten-free flours can absorb liquid differently.
How long do Cinnamon Roll Cookies stay fresh?
Stored in an airtight container at room temperature, they stay delicious and soft for about five days. For longer storage, freezing the dough or baked cookies is your best bet.
Can I skip the icing?
You can, but the icing adds a lovely sweetness and moisture that really finishes these cookies beautifully. If you prefer, just sprinkle a little powdered sugar on top after baking for a simpler alternative.
Final Thoughts
These Cinnamon Roll Cookies are an absolute delight, combining all the comfort and flavor of a cinnamon roll with the ease and fun of eating a cookie. I encourage you to give this recipe a try whether you’re baking for family, friends, or just treating yourself. Once you have a batch in hand, I guarantee they’ll become a cherished favorite, offering a warm hug of cinnamon sweetness in every bite.
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Cinnamon Roll Cookies Recipe
- Total Time: 2 hours 31 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cinnamon Roll Cookies capture the swirling cinnamon goodness of traditional cinnamon rolls in a convenient, bite-sized cookie form. Soft, buttery, and topped with a sweet vanilla glaze, they combine the best flavors and textures of a cinnamon roll with the simplicity of a cookie, perfect for any time snack or dessert.
Ingredients
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Filling
- 2 Tablespoons (28g) butter, melted and slightly cooled
- 1/4 cup (50g) granulated sugar
- 1 Tablespoon ground cinnamon
Glaze
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Make the dough: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, beating until fully combined, about 1 minute. Scrape down the bowl as needed to ensure everything is well mixed.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until combined into a soft dough. If the dough feels too sticky for rolling, add an extra tablespoon of flour to achieve the right consistency.
- Shape and fill the dough: Divide the dough into two equal parts. Roll each piece into a 9×7 inch rectangle on a floured surface or silicone baking mat, rolling to about 1/4-inch thickness. Spread 1 tablespoon of melted butter evenly over each rectangle. In a small bowl, mix the granulated sugar and cinnamon, then sprinkle it evenly over the buttered dough.
- Roll and chill: Carefully roll up each rectangle tightly into a 9-inch log. If cracks occur along the dough edges, gently smooth them with your fingers; small cracks are acceptable. Wrap the logs loosely in plastic wrap and chill in the refrigerator for at least 2 hours or freeze up to 3 months.
- Prepare to bake: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Remove the logs from the fridge and cut them into 1/2 inch thick slices. Place the slices on the baking sheet spaced about 2 inches apart to allow for spreading.
- Bake the cookies: Bake for 10-11 minutes until the edges just begin to turn light brown. Remove the baking sheet from the oven and allow the cookies to cool on it for 5 minutes before transferring them to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth and pourable. Drizzle this glaze over the cooled cookies.
- Store: Keep the iced cinnamon roll cookies in an airtight container at room temperature for up to 5 days, ensuring they stay fresh and soft.
Notes
- If the dough is too sticky to roll easily, add flour one tablespoon at a time until manageable.
- Chilling the dough logs is crucial for easy slicing and to maintain the shape during baking.
- Cookies may be frozen after slicing for storage; bake directly from frozen, adding a minute or two to the baking time.
- Use room temperature ingredients for best mixing results and texture.
- The glaze can be adjusted in thickness by adding more milk to thin or more confectioners’ sugar to thicken.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cinnamon roll cookies, cinnamon cookies, soft cinnamon cookies, cinnamon sugar cookies, easy cookie recipes, breakfast cookies, cinnamon roll recipe
