If you’re anything like me, you adore the smell of warm cinnamon swirling through your kitchen. That’s exactly why I fell head over heels for this Cinnamon Roll Cookies Recipe — it’s like having the cozy, dreamy flavor of classic cinnamon rolls but in a much quicker, handheld cookie form. Whether you’re craving a sweet breakfast treat or a delightful afternoon pick-me-up, these cookies hit the spot every single time.
What I really love about this Cinnamon Roll Cookies Recipe is how easy it is to whip up, even on busy days. Plus, they bake faster than traditional cinnamon rolls, making them ideal for when you want that sweet, spiced goodness without the long wait. Trust me, once you try these, you’ll find yourself reaching for the cookie sheet more often than you expect!
Why You’ll Love This Recipe
- Quick and Easy: You’ll have cinnamon roll flavors in cookies ready in under 30 minutes.
- Delicious Cinnamon Swirls: The cinnamon-sugar filling melts into the dough for that perfect swirl every bite.
- Family Favorite: My family goes crazy for these—perfect for sharing or packing in lunchboxes.
- No Yeast or Rising Time: Skip the waiting and get straight to baking with this simple dough.
Ingredients You’ll Need
These ingredients come together beautifully to create soft, tender cookies with just the right amount of cinnamon flavor. You’ll find most of these staples are likely already in your pantry, which makes the Cinnamon Roll Cookies Recipe super convenient.
- All-purpose flour: Provides the perfect structure for soft but sturdy cookies.
- Baking powder: Helps your cookies rise just enough for a light texture without yeasty fluffiness.
- Ground cinnamon: The star spice that gives these cookies their signature warm flavor.
- Salt: Balances sweetness and enhances the cinnamon flavor.
- Unsalted butter: Softened for creaming—it adds richness and tenderness to your cookies.
- Granulated sugar: Adds sweetness and helps with the cookie’s slight crisp edges.
- Brown sugar: Packed for moisture and that delicious caramel-y undertone.
- Large egg: Binds everything together and adds richness.
- Vanilla extract: Elevates the overall flavor with a subtle warmth.
- Brown sugar (for filling): Mixed with cinnamon to create the gooey cinnamon swirl surprise.
- Ground cinnamon (for filling): More cinnamon to saturate the filling and fill every bite with spice.
Variations
I love making this Cinnamon Roll Cookies Recipe my own by toggling ingredients and adding extra treats. Don’t hesitate to experiment—these cookies are super forgiving and perfect for customization!
- Glaze it up: Drizzle a simple powdered sugar and milk glaze once the cookies cool for that classic cinnamon roll icing vibe—I swear it takes them to the next level.
- Nutty twist: Add chopped pecans or walnuts into the filling for crunch. I’ve done this when I want some texture contrast, and it’s a crowd-pleaser.
- Healthier options: Swap half the butter for coconut oil or use a sugar substitute if you want a lighter version—you’ll get slightly different texture but still yummy results.
- Spice it up: Throw in a pinch of nutmeg or cardamom to the flour mixture for a warm, complex spice blend I discovered last winter—it’s cozy and unexpected.
How to Make Cinnamon Roll Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together your flour, baking powder, salt, and cinnamon in a medium bowl. This helps distribute the cinnamon evenly through the dough so every bite is perfectly spiced. I like to double-check for any lumps in the flour to avoid weird pockets of dry ingredients in the finished cookies.
Step 2: Cream Butter and Sugars
In a separate large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy—you’ll notice it gets a bit pale and airy, which signals you’re on the right track. This step is crucial because it traps air, giving the cookies a tender texture instead of dense.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract to the butter-sugar mix until it’s smooth and glossy. I always crack the egg into a small bowl first to avoid any shell surprises, and make sure it’s room temperature so it blends in seamlessly.
Step 4: Combine Wet & Dry Ingredients
Gradually mix your dry flour mixture into the wet ingredients. I like to do this in parts, folding gently after each addition until just combined. Overmixing can toughen up your cookies, so stop as soon as the dough comes together.
Step 5: Prepare the Cinnamon Filling
Mix the filling ingredients—brown sugar and cinnamon—in a small bowl. This simple combo is pure magic and gives the cookies their signature swirled sweetness.
Step 6: Roll Out and Fill
On a large piece of parchment paper, spread half of your cookie dough into a rectangle right on the paper. Sprinkle the cinnamon sugar filling evenly over the dough, then carefully roll it up tightly like a jelly roll using the parchment to help you. This part is fun but can get sticky—if your dough feels too soft, pop it in the fridge for 10 minutes before rolling.
Step 7: Slice and Bake
Slice your rolled dough into rounds about ½ inch thick and place them on a parchment-lined baking sheet. Bake in your preheated 350°F oven for 10-12 minutes until the edges are golden and the centers look set but soft. Watch closely toward the end—they bake fast!
Pro Tips for Making Cinnamon Roll Cookies Recipe
- Chill if Needed: If your dough feels too sticky to roll easily, chilling it briefly makes handling much easier.
- Even Slices: Use a sharp knife and wipe it clean between cuts to get neat, beautiful cookies without tearing.
- Don’t Overbake: Cookies continue to firm up after baking, so pull them out once edges just turn golden for the best texture.
- Use Fresh Spices: Freshly ground cinnamon makes a huge difference—stale spices don’t deliver the deep, warm flavor these cookies deserve.
How to Serve Cinnamon Roll Cookies Recipe
Garnishes
I like to dust a little powdered sugar over the cookies once they cool, or even better, drizzle a lightly sweetened vanilla glaze. It adds that classic cinnamon roll icing flair and makes these cookies feel extra special, especially for weekend brunches.
Side Dishes
Pair these cookies with a hot cup of coffee or chai tea to complement the warm cinnamon spices. I also enjoy serving them alongside fresh fruit or a dollop of whipped cream for a simple yet delightful spread.
Creative Ways to Present
For special occasions, I’ve arranged these cookies on a cake stand surrounded by fresh flowers or sprinkled with edible glitter for a fun holiday vibe. They also make adorable gifts wrapped in parchment and tied with twine—seriously, everyone’s impressed!
Make Ahead and Storage
Storing Leftovers
Store leftover Cinnamon Roll Cookies in an airtight container at room temperature for up to 3 days. I’ve found layering them between sheets of parchment paper helps keep them from sticking together and retains their fresh, soft texture.
Freezing
You can freeze these cookies either baked or unbaked. For the dough rolls, wrap tightly in plastic wrap and place in a freezer-safe bag; when ready to bake, slice and bake directly from frozen, adding a few extra minutes to baking time. Baked cookies freeze well too—just thaw at room temperature.
Reheating
Warm leftover cookies in a microwave for about 15 seconds or pop them in a preheated 300°F oven for 5 minutes to refresh that soft, gooey texture. A quick reheat brings back the flavors like they’re straight from the oven.
FAQs
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Can I use whole wheat flour for this Cinnamon Roll Cookies Recipe?
Yes, you can substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just note the texture might be a bit denser, so I recommend sticking to half to maintain softness.
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What’s the best way to prevent the cookies from spreading too much?
Ensuring your butter is softened but not melting and measuring your flour accurately helps control spread. Also, chilling the dough briefly before rolling can keep those cinnamon roll cookies neatly shaped.
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Can I add cream cheese frosting to these cookies?
Absolutely! A simple cream cheese frosting pairs wonderfully with the cinnamon and adds a luscious finish. Just make sure your cookies are completely cooled before frosting to avoid melting.
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Are these cookies suitable for freezing?
Yes, both the dough and baked cookies freeze well. Freeze dough logs wrapped tightly for slicing later, or store baked cookies in an airtight container or freezer bag. Thaw at room temperature or warm gently for fresh-baked taste.
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How do I make these cookies vegan?
You can replace butter with vegan margarine and substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). Use a dairy-free vanilla extract as well, and the cookies will turn out deliciously vegan.
Final Thoughts
This Cinnamon Roll Cookies Recipe holds a special place in my kitchen because it combines the best of both worlds — sweet cinnamon rolls and easy-to-share cookies. I always find it perfectly fits last-minute cravings and fun baking sessions with friends or family. Give this recipe a try, and I promise it’ll become a favorite in your home just as it is in mine. Happy baking!
Print
Cinnamon Roll Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the cozy flavors of these Cinnamon Roll Cookies, a perfect handheld treat that combines the beloved taste of cinnamon rolls with the ease and convenience of cookie baking. Soft, buttery, and filled with a sweet cinnamon-sugar filling, these cookies make a fantastic dessert or snack for any time of day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
Filling
- 1/2 cup brown sugar, packed
- 2 tsp ground cinnamon
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s hot and ready by the time your dough is prepared.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well combined for an even distribution of leavening agents and spice.
- Cream Butter and Sugars: In a separate large bowl, use a hand or stand mixer to cream the softened unsalted butter with both granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture until smooth and fully incorporated, creating a creamy base for the dough.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing and to maintain a tender cookie texture.
- Prepare the Filling: In a small bowl, mix together the brown sugar and cinnamon, which will create the sweet, spiced filling that defines the cinnamon roll flavor.
- Form the Dough Roll: Place half of the dough onto a piece of parchment paper. Flatten it evenly and then sprinkle the filling mixture over the dough surface. Carefully roll the dough tightly using the parchment paper to help guide a neat, uniform roll.
- Slice and Arrange: Slice the rolled dough into rounds of about ½ inch thick. Place the cookie rounds onto a baking sheet lined with parchment paper, spaced apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges and set in the middle.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For best results, make sure the butter is softened but not melted to achieve a perfect, fluffy dough.
- You can add a cream cheese glaze or icing on top after baking for an extra indulgent touch.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Rolling the dough tightly ensures well-defined cinnamon swirl patterns in each cookie slice.
- If dough is too sticky to roll, refrigerate for 15-20 minutes before shaping.
Nutrition
- Serving Size: 1 cookie (34g)
- Calories: 145
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
