Cinnamon Roll Cookies Recipe

Cinnamon Roll Cookies Recipe tastes like a soft sugar cookie hugged by gooey cinnamon filling with a drizzle of vanilla icing on top. It works for busy bakers who crave bakery style flavor in about 1 hour from start to finish. I baked a batch of these on a random Tuesday night and my neighbors still talk about that “cinnamon smell night.”

Why Make This Cinnamon Roll Cookies Recipe at Home

You control everything at home, from the amount of cinnamon to how thick you roll the dough. Store bought cookies rarely hit that perfect balance of soft center, crisp edges, and real butter flavor that this cinnamon roll cookies recipe delivers.

You also slice and bake from one chilled log, so the recipe fits both holiday cookie trays and weeknight cravings. Kids love the swirl, adults love the not-too-sweet icing, and everyone asks for the recipe.

These cinnamon roll cookies taste like mini bakery cinnamon rolls in cookie form and disappear in minutes at every party ★★★★★

Ingredients You Need

Dough ingredients

• 2 ¾ cups all purpose flour
  • Use a standard American brand like King Arthur or Gold Medal for consistent results.
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 cup unsalted butter, softened to cool room temperature
  • Salted butter works in a pinch; reduce added salt to a tiny pinch.
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons milk
  • Any dairy milk works; use whole milk for the softest texture.

Cinnamon filling

• 4 tablespoons unsalted butter, very soft
• ½ cup light brown sugar, packed
• 1 ½ tablespoons ground cinnamon
• 1 teaspoon cornstarch
  • This helps the filling stay in place and not leak out.

Vanilla icing

• 1 cup powdered sugar, sifted
• 2 to 3 tablespoons milk
• ½ teaspoon pure vanilla extract
• Tiny pinch of salt to balance the sweetness

Pantry shortcuts and substitutions

• Use pre mixed cinnamon sugar if you feel lazy; just add extra cinnamon for stronger flavor.
• Swap half the all purpose flour with white whole wheat flour for a slightly heartier cookie.
• Use plant based butter sticks and non dairy milk for a dairy free version; chill the dough extra well since those soften faster.
• Add a teaspoon of orange zest to the dough if you love that bakery style citrus note.

Equipment list

• Stand mixer or hand mixer with large bowl
• Medium bowl for dry ingredients
• Small bowl for filling
• Rubber spatula
• Measuring cups and spoons
• Rolling pin
• Parchment paper or silicone baking mats
• Large baking sheets
• Sharp knife or unflavored dental floss for slicing the cookie log
• Wire cooling rack

Tips & Mistakes

• Chill the dough at least 30 minutes before rolling so it stays soft but not sticky.
• Roll the dough on lightly floured parchment so you lift and roll it easily without tearing.
• Spread the cinnamon filling in a thin, even layer so it does not squeeze out when you roll.
• Leave a small clean border on the long edge of the dough so the log seals tightly.
• Roll the log gently but firmly so you keep the swirl tight without cracking the dough.
• Chill the filled log before slicing so the cookies hold a round shape in the oven.
• Slice with a sharp knife in a straight down motion so you avoid squashing the swirl.
• Bake just until the edges look lightly golden; overbaking dries the cookies quickly.
• Cool the cookies fully before icing or the drizzle slides off.
• Store the cookie log unbaked in the fridge if you want fresh baked cinnamon roll cookies on demand.

How to Make Cinnamon Roll Cookies Recipe

Step 1: Mix the dry ingredients

Whisk flour, baking powder, and salt in a medium bowl until everything looks evenly combined. Set the bowl aside near your mixer so you reach it easily. This step keeps the dough texture even and prevents pockets of baking powder.

Step 2: Cream butter and sugar

Beat the softened butter and granulated sugar in a large bowl with a mixer on medium speed for about 2 to 3 minutes. Stop when the mixture looks pale and fluffy and no sugar grains stand out. Scrape the bowl so no butter hides on the bottom.

Step 3: Add egg, vanilla, and milk

Beat in the egg and vanilla on low speed until the mixture looks smooth. Add the milk and mix again until it blends in. Scrape the bowl once more to keep the dough even.

Step 4: Add dry ingredients

Add the dry mixture in two additions on low speed. Mix just until the flour disappears and the dough clumps together. If the dough feels very sticky, sprinkle in 1 to 2 extra tablespoons of flour and mix briefly.

Step 5: Chill the dough

Shape the dough into a flat rectangle, wrap it in plastic or parchment, and place it in the fridge for 30 to 45 minutes. The dough should feel firm but still rollable. If your kitchen runs hot, keep it closer to 45 minutes.

Step 6: Make the cinnamon filling

Stir the soft butter, brown sugar, cinnamon, and cornstarch in a small bowl until you see a smooth paste. Mash any sugar lumps with the back of a spoon. Keep the filling at room temperature so it spreads easily.

Step 7: Roll out the dough

Place a large sheet of parchment on your counter and lightly flour it. Roll the chilled dough into a rectangle about 10 by 14 inches and about ¼ inch thick. Trim the edges with a knife if you want very even swirls and snack on the scraps.

Step 8: Spread the filling

Spread the cinnamon filling over the dough in a thin, even layer with an offset spatula or butter knife. Leave about ½ inch bare along one long edge. That clean strip helps the log seal and keeps the swirl tight.

Step 9: Roll into a log

Use the parchment to help you roll the dough from the long edge with filling all the way to the bare edge. Roll slowly and tighten the log as you go so the swirl stays neat. Pinch the seam closed with your fingers and roll the log gently to smooth it.

Step 10: Chill the log

Wrap the log tightly in the same parchment and place it in the fridge for at least 1 hour. The log should feel very firm before you slice it. You can chill it overnight if that fits your schedule better.

Step 11: Slice the cookies

Preheat the oven to 350°F and line baking sheets with parchment or silicone mats. Unwrap the log and slice it into ¼ to ⅓ inch thick rounds with a sharp knife or unflavored dental floss. Place the slices on the baking sheets with about 2 inches between each cookie.

Step 12: Bake

Bake one sheet at a time for 10 to 13 minutes until the edges look lightly golden and the centers look set but still soft. Rotate the pan halfway through if your oven heats unevenly. Pull the cookies out while they still look slightly underdone in the very center since they finish on the hot pan.

Step 13: Cool

Let the cookies sit on the baking sheet for 5 minutes. Move them to a wire rack to cool completely. The swirl sets as they cool, so resist the urge to move them too early.

Step 14: Mix the icing

Whisk powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt in a small bowl. Add a tiny splash more milk if you want a thinner drizzle or extra powdered sugar if you want thicker icing. Aim for a consistency that falls off the spoon in a slow ribbon.

Step 15: Drizzle and set

Drizzle the icing over the cooled cinnamon roll cookies in zigzags or little spirals. Let the icing set for about 20 minutes until it feels dry to the touch. At this point you can stack the cookies in containers or serve them on a big plate and watch them vanish.

Variations I've Tried

I swap half the cinnamon with pumpkin pie spice in the filling when fall hits and everyone loses their minds in a good way. I also add mini chocolate chips to the filling for a chocolate cinnamon roll cookie that tastes like dessert on top of dessert. A tiny splash of almond extract in the dough gives a bakery style twist that pairs nicely with the vanilla icing.

I sometimes roll the dough slightly thicker and bake a minute longer for a more chewy center. Around the holidays I tint the icing with a drop of food coloring and add festive sprinkles so the swirl looks extra fun on cookie trays. You can also press a few chopped pecans into the filling before rolling if you love nutty crunch.

How to Serve Cinnamon Roll Cookies Recipe

Serve these cinnamon roll cookies slightly warm or at room temperature with a cold glass of milk or a mug of hot coffee or cocoa. They fit perfectly on brunch tables next to fruit and yogurt since they taste like breakfast and dessert at the same time. Pack them in lunch boxes as a sweet surprise or bring a plate to game night and watch them disappear before halftime. I also like to stack a few in a small tin with parchment and give them as quick neighbor gifts.

How to store

• Store cooled cinnamon roll cookies in an airtight container at room temperature for 3 to 4 days.
• Keep them in the fridge for up to 1 week if your kitchen runs warm; let them sit at room temp for 10 to 15 minutes before serving.
• Freeze baked cookies in a single layer, then move them to a freezer bag for up to 2 months; thaw at room temperature and refresh in a 300°F oven for 3 to 4 minutes.
• Freeze the unbaked cookie log tightly wrapped for up to 2 months; thaw in the fridge overnight, slice, and bake as directed.

Cinnamon Roll Cookies

Cinnamon Roll Cookies taste like soft sugar cookies wrapped around gooey cinnamon filling with a drizzle of vanilla icing, delivering bakery-style flavor in about 1 hour.

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Prep Time 40 minutes mins

Cook Time 13 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 36

Course: Dessert

Ingredients

  

• 2 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, softened to cool room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons milk

• 4 tablespoons unsalted butter, very soft
• 1/2 cup light brown sugar, packed
• 1 1/2 tablespoons ground cinnamon
• 1 teaspoon cornstarch

• 1 cup powdered sugar, sifted
• 2-3 tablespoons milk
• 1/2 teaspoon pure vanilla extract
• 1 pinch salt

Instructions

 

1. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
2. In a large mixing bowl, beat the softened butter and granulated sugar with a mixer on medium speed for 2 to 3 minutes, until pale and fluffy. Scrape down the sides and bottom of the bowl.
3. Add the egg and vanilla and beat on low speed until smooth. Add the milk and mix again until fully blended, scraping the bowl as needed.
4. Add the dry ingredients in two additions on low speed, mixing just until the flour disappears and the dough clumps together. If the dough feels very sticky, mix in 1 to 2 tablespoons more flour briefly.
5. Shape the dough into a flat rectangle, wrap tightly in plastic or parchment, and chill in the refrigerator for 30 to 45 minutes, until firm but rollable.

1. While the dough chills, stir together the soft butter, brown sugar, cinnamon, and cornstarch in a small bowl until a smooth paste forms with no sugar lumps.
2. Place a large sheet of parchment paper on your work surface and lightly flour it. Roll the chilled dough into a 10 x 14 inch rectangle about 1/4 inch thick. Trim the edges if you want even swirls.
3. Spread the cinnamon filling over the dough in a thin, even layer, leaving about 1/2 inch bare along one long edge.
4. Starting from the long edge that is fully covered with filling, use the parchment to help you roll the dough into a tight log toward the bare edge. Pinch the seam to seal and gently roll the log to smooth it.
5. Wrap the log in parchment and chill in the refrigerator for at least 1 hour, or until very firm. The log can be chilled overnight if needed.

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Unwrap the chilled log and slice it into 1/4 to 1/3 inch thick rounds with a sharp knife or unflavored dental floss. Arrange the slices on the prepared baking sheets, leaving about 2 inches between cookies.
3. Bake one sheet at a time for 10 to 13 minutes, until the edges are lightly golden and the centers look set but still soft. If needed, rotate the pan halfway through baking.
4. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before icing.

1. In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt until smooth. Add a few drops more milk if you want a thinner drizzle or extra powdered sugar for a thicker icing.
2. Drizzle the icing over the cooled cookies in zigzags or spirals. Let the icing set for about 20 minutes, until dry to the touch, before stacking or storing the cookies.

Notes

Nutrition Information
Approximate per 1 cookie (about 1/36 of recipe): 140 calories; fat 7 g; saturated fat 4 g; carbohydrates 18 g; fiber 0 g; sugars 10 g; protein 2 g; sodium 70 mg. Values are estimates and will vary based on brands, exact cookie size, and any substitutions.

Storage: Store cooled cookies in an airtight container at room temperature for 3 to 4 days, or in the refrigerator for up to 1 week. Freeze baked cookies or the unbaked cookie log for up to 2 months and bake or refresh as desired.