Name: Cinnamon Roll Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup unsalted butter, softened (for filling); 1/2 cup brown sugar, packed; 1 tablespoon ground cinnamon; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract (for glaze)

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Soft, chewy, and loaded with warm cinnamon flavor, these cinnamon roll cookies are a delicious mash-up of two classics — cookies and cinnamon rolls. I’ve taken everything I love about a cozy breakfast pastry and turned it into a delightful dessert that’s perfect for any time of day. With a sweet brown sugar-cinnamon swirl and a drizzle of creamy vanilla glaze, they taste just as indulgent as they look.

Cinnamon Roll Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

1 cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 ¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

For the Filling:

¼ cup unsalted butter, softened

½ cup brown sugar, packed

1 tablespoon ground cinnamon

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

Directions

I start by creaming the butter and sugar together until the mixture is light and fluffy.

I beat in the egg and vanilla extract until smooth and well combined.

In another bowl, I whisk the flour, baking powder, and salt, then gradually mix this into the wet ingredients until the dough forms.

I divide the dough in half, flatten each into a rectangle, wrap in plastic, and chill them in the fridge for 1 hour.

Once chilled, I roll out each half into a ¼-inch thick rectangle on a lightly floured surface.

I spread the softened butter over the dough, then sprinkle it evenly with the brown sugar and cinnamon.

I roll each rectangle tightly from the long edge into a log, wrap them again, and freeze for 30 minutes to make slicing easier.

While the dough chills, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

I slice the chilled dough into ½-inch thick cookies and place them on the prepared sheet.

I bake the cookies for 10–12 minutes, just until the edges turn golden.

As the cookies cool, I whisk together the powdered sugar, milk, and vanilla until smooth.

Finally, I drizzle the glaze over the cooled cookies and let it set before serving.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 25 minutes

Cooking Time: 12 minutes

Chill Time: 1 hour 3o minutes

Total Time: Approximately 1 hour 40 minutes

Calories per cookie: 160 kcal

Variations

I like experimenting with this base recipe by switching things up:

Add chopped pecans or walnuts to the filling for a little crunch.

Swap the vanilla glaze for a cream cheese glaze if I want a richer topping.

Use pumpkin spice in place of cinnamon during fall for a seasonal touch.

Make mini cookies by slicing the log thinner for bite-sized treats.

Add a touch of maple syrup to the glaze for a deeper flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I freeze them (unglazed) for up to 3 months, then add the glaze after thawing.
To reheat, I warm them in the microwave for about 10 seconds, which softens the cookie and slightly melts the glaze for a fresh-from-the-oven feel.

FAQs

What’s the best way to keep the dough from sticking while rolling?

I lightly flour both my surface and rolling pin. If the dough gets too soft, I chill it again briefly to make it easier to handle.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance. I keep it tightly wrapped in the fridge for up to 2 days or freeze it for longer storage.

Why do I need to freeze the dough before slicing?

Freezing helps firm up the log, making it much easier to get clean, even slices without the swirl collapsing.

Can I skip the glaze?

Absolutely. I sometimes enjoy these cookies without glaze for a more subtle sweetness, especially with a morning coffee.

How do I know when the cookies are done baking?

I watch for the edges to just start turning golden. They might still look soft in the center but will firm up as they cool.

Conclusion

These cinnamon roll cookies are everything I want in a sweet treat — buttery, soft, full of cinnamon warmth, and finished with a simple glaze. They're easy enough for a weekday baking session but special enough for holidays and gatherings. Whether I’m making them for myself or sharing with friends, they never last long. Give them a try the next time I crave something cozy and delicious.

Recipe:

Cinnamon Roll Cookies

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Author: Cheryl
Total Time: 1 hour 40 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Soft, chewy cinnamon roll cookies with a buttery brown sugar-cinnamon swirl and a vanilla glaze. A mash-up of cookies and cinnamon rolls that's simple to make but tastes indulgent.

Instructions

Cream the softened butter and granulated sugar together until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Divide the dough in half, shape into rectangles, wrap in plastic wrap, and refrigerate for 1 hour.
Roll each chilled dough half into a ¼-inch thick rectangle on a lightly floured surface.
Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
Roll each rectangle tightly from the long edge into a log, wrap again, and freeze for 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough into ½-inch thick cookies and place on the prepared baking sheet.
Bake for 10–12 minutes or until the edges are golden.
While cookies cool, whisk together powdered sugar, milk, and vanilla to make the glaze.
Drizzle glaze over cooled cookies and let it set before serving.