Cinnamon Roll Cookies

If you’ve ever stood in your kitchen on a chilly afternoon with the scent of cinnamon rolls in the air, you’ll know why these cookies make me so happy. They’re everything I love about a cinnamon bun — the buttery swirls, the cozy spice, the drizzle of icing — but in a neat little cookie that’s perfect for sharing… or keeping to yourself.

The first time I made them, my neighbors “just happened to pop by” once the smell drifted out of my kitchen window. These have that effect. They’re soft in the middle, lightly crisp on the edges, and dangerously easy to reach for “just one more.”

What Makes These Cookies So Good

Think of these as your cinnamon roll’s quicker, fuss-free cousin. No yeast, no rising time, no wrestling with sticky dough. Just a reliable sugar cookie base, a buttery cinnamon-sugar filling, and a simple drizzle of icing.

The best part? They’re bite-sized, which means they feel a little less guilty… until you’ve had six.

How I Make Them at Home

I like to treat these just like cinnamon rolls, but without the long waiting times. Here’s my process:

1. Mix up the sugar cookie dough. This is my go-to sugar cookie recipe — it holds its shape beautifully, which is exactly what we want for those perfect swirls.

2. Roll it out into rectangles. I usually aim for about 9×7 inches. If you’re working in a warm kitchen, pop the rolled dough in the fridge for 5 minutes before spreading the filling so it’s easier to handle.

3. Spread the cinnamon sugar filling. I use a good salted butter for depth of flavor and a mix of light brown sugar and cinnamon for that classic cinnamon roll taste.

4. Roll into logs. This is where a silicone baking mat really saves my sanity — it’s non-stick and makes rolling so much smoother. If you see cracks, just pinch them gently together.

5. Chill the logs. This is the “don’t skip it” step. Chilling for at least 2 hours keeps the cookies from spreading too much in the oven and helps the swirl hold its shape.

6. Slice and bake. I cut mine about ½ inch thick. A serrated knife works best here — it keeps the swirl neat instead of squishing the dough.

7. Cool and drizzle. Once they’re cooled, I drizzle with vanilla icing (or sometimes cream cheese icing if I’m feeling indulgent).

My Personal Tips for Success

• Use a silicone mat or parchment paper instead of rolling on a floured counter — you won’t have to fight sticky dough or deal with a big cleanup.

• Don’t rush the chilling time. If you try to cut these without chilling, they’ll flatten in the oven and lose their charm.

• Make ahead for a busy week. You can prep the dough logs, wrap them well, and keep them in the freezer for up to 2 months. When you’re ready, just thaw slightly before slicing and baking.

• Play with the filling. Sometimes I swap cinnamon for pumpkin spice in the fall or add a sprinkle of finely chopped pecans for crunch.

Fun Ways to Serve Them

These cookies are perfect for:

• A cozy afternoon tea or coffee break (yes, I’ve had them for breakfast).

• A holiday cookie tray — the swirls make them look fancy without extra work.

• A “thank you” treat for a neighbor or teacher. I’ve given them in little brown boxes tied with string, and they’re always a hit.

Yield: 36

Cinnamon Roll Cookies

Print

All the cozy flavors of a cinnamon roll, baked into a buttery sugar cookie swirl. Soft, sweet, and perfect for sharing… or not.

Prep Time 2 hours 20 minutes

Cook Time 10 minutes

Total Time 2 hours 30 minutes

Ingredients

For the Dough:

• ¾ cup (150g) granulated sugar
• ¾ cup (170g) unsalted butter, softened to room temperature
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 2¼ cups (281g) all-purpose flour, plus more for rolling
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Filling:

• 2 tablespoons (28g) butter, melted and slightly cooled
• ¼ cup (50g) granulated sugar
• 1 tablespoon ground cinnamon

For the Icing:

• 1 cup (120g) confectioners’ sugar
• 3 tablespoons (45ml) milk
• ½ teaspoon pure vanilla extract

Instructions

1. Start by whisking together the flour, baking powder, and salt in a medium bowl.
2. In a large mixing bowl, cream the butter and sugar until fluffy and pale. Beat in the egg and vanilla until fully incorporated, scraping the sides as needed. Gradually mix in the dry ingredients on low speed until a soft dough forms. If it feels sticky, add a touch more flour.
3. Divide the dough in half. On a floured sheet of parchment or silicone mat, roll each half into a rectangle about 9x7 inches and ¼ inch thick. Brush the surface with melted butter. Stir together the cinnamon and sugar, then sprinkle generously over the dough.
4. Carefully roll each rectangle into a tight log, smoothing out any cracks. Wrap and chill the logs in the refrigerator for at least 2 hours, or freeze for longer storage.
5. When ready to bake, preheat the oven to 350°F (177°C) and line baking sheets with parchment. Slice each chilled log into ½-inch rounds and place them a couple of inches apart on the prepared sheets.
6. Bake for 10–11 minutes, until the edges are lightly golden. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. For the icing, whisk the confectioners’ sugar, milk, and vanilla until smooth. Drizzle over the cooled cookies and let set before serving.
8. Store in an airtight container at room temperature for up to 5 days.

Nutrition Information

Yield

36

Serving Size

1
Amount Per Serving Calories 35Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 6mgSodium 26mgCarbohydrates 6gFiber 0gSugar 0gProtein 1g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Storing Your Cinnamon Roll Cookies

Keep them in an airtight container at room temperature for 3–4 days. If you want to keep them soft longer, tuck in a slice of bread — the cookies will stay tender without getting soggy. They also freeze well after baking; just let them cool, layer with parchment in a container, and freeze for up to 2 months.

Try other Cookie recipes:

• Chewy Chocolate Chip Oatmeal Cookies
• Chocolate Chip Cookies Without Brown Sugar
• Chewy Brown Sugar Cookies