Introduction
Best Cinnamon Roll Cookies deliver everything you love about classic cinnamon rolls—warm spice, buttery sweetness, and a rich glaze—in a soft, slice-and-bake cookie form. With a tender vanilla dough swirled with cinnamon sugar and finished with a simple icing, these cookies look bakery-worthy and taste irresistibly nostalgic. Perfect for holidays, cookie swaps, or cozy weekends, they’re easier than rolls and just as satisfying.
Why you’ll love this recipe
- Cinnamon roll flavor without yeast
- Beautiful swirled cookies, slice-and-bake friendly
- Soft centers with lightly crisp edges
- Make-ahead dough for easy baking
- Crowd-pleasing and giftable
Ingredients (makes about 24 cookies)
Cookie Dough
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
-
¼ tsp salt
Cinnamon Filling
- ¼ cup unsalted butter, softened
- ⅓ cup brown sugar
- 1½ tbsp ground cinnamon
Icing
- 1 cup powdered sugar
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
Essential Tools and Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Parchment paper
- Rolling pin
- Sharp knife
Step-by-step process (detailed)
1. Make the cookie dough
In a bowl, cream softened butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy. Beat in the egg and vanilla until fully incorporated.
2. Add dry ingredients
Whisk flour, baking powder, and salt in a separate bowl. Add to the wet ingredients and mix on low just until a soft dough forms. Do not overmix.
3. Chill briefly
Shape dough into a rough rectangle, wrap in plastic, and chill 20–30 minutes. Light chilling makes rolling easier without hardening the dough.
4. Prepare the cinnamon filling
In a small bowl, mix softened butter, brown sugar, and cinnamon until smooth and spreadable.
5. Roll out the dough
Roll dough between parchment sheets into a 10×12-inch rectangle, about ¼-inch thick. Keep edges as even as possible for uniform cookies.
6. Add the filling
Spread cinnamon filling evenly over the dough, leaving a small border along one long edge to help seal the roll.
7. Roll and chill
Starting from the filled long edge, roll the dough tightly into a log. Wrap and refrigerate at least 1 hour (or up to 24 hours) until firm.
8. Slice and bake
Preheat oven to 350°F (175°C). Slice dough into ½-inch rounds and place on parchment-lined sheets, spacing 2 inches apart. Bake 10–12 minutes until set and lightly golden at the edges.
9. Cool completely
Let cookies cool on the pan 5 minutes, then transfer to a rack to cool fully before icing.
10. Ice and serve
Whisk icing ingredients until smooth. Drizzle or spread over cooled cookies. Let icing set before serving.
Mistakes to avoid
- Skipping the chill — misshapen cookies
- Overfilling — filling leaks during baking
- Overbaking — dry cookies
- Rolling too loosely — uneven spirals
- Icing warm cookies — runny glaze
Variations of Best Cinnamon Roll Cookies
- Cream Cheese Icing — replace milk with cream cheese
- Maple Glaze — use maple syrup instead of vanilla
- Extra Spice — add nutmeg or cardamom
- Mini Swirls — slice thinner for bite-size cookies
- Gluten-Free — use a 1:1 gluten-free flour blend
Tips for storage & make-ahead
- Store iced cookies airtight up to 3 days
- Refrigerate dough logs up to 2 days
- Freeze dough logs up to 2 months
- Bake from frozen; add 1–2 minutes
Frequently Asked Questions
Do these taste like cinnamon rolls?
Yes—same warm spice and sweet glaze, cookie texture.
Can I skip the icing?
You can, but the glaze completes the flavor.
Why did my swirl spread?
The dough wasn’t chilled enough before slicing.
Can I double the recipe?
Yes—perfect for holiday baking.
Conclusion
Best Cinnamon Roll Cookies bring the cozy magic of cinnamon rolls into an easy, elegant cookie. With striking swirls, soft texture, and a classic glaze, they’re as fun to make as they are to eat. Keep a dough log in the fridge, and bakery-style cookies are always just minutes away.
Best Cinnamon Roll Cookies
Ingredients
- Cookie Dough:
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- Cinnamon Filling:
- ¼ cup unsalted butter softened
- ⅓ cup brown sugar
- 1½ tbsp ground cinnamon
- Icing:
- 1 cup powdered sugar
- 1 –2 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Make dough and chill briefly.
- Roll out, spread cinnamon filling, and roll into a log.
- Chill until firm, then slice.
- Bake until set and lightly golden.
- Cool, ice, and serve.
Notes
- Chill the dough well for clean swirls
- Don’t overbake
- Ice only when fully cooled
- Dough freezes beautifully
