Cinnamon Roll Cookies are little bites of sweet, soft, and spicy joy that taste just like your favorite cinnamon roll in cookie form. They’re filled with warm cinnamon swirls and topped with a simple glaze that adds just the right amount of sweetness and shine. These cookies have a soft center and slightly crisp edges, making each bite a wonderful mix of texture and flavor.
I love making these cookies when I want a treat that feels cozy but doesn’t take too long to bake like a full cinnamon roll. They’re perfect for when you’re craving something sweet but want a fun twist on a classic breakfast favorite. I usually make a batch on the weekend and take them to share with friends because everyone seems to adore that cinnamon and sugar combo.
My favorite way to enjoy these cookies is fresh out of the oven with a cup of hot coffee or tea. Sometimes, I even pop one in the microwave for a few seconds to make it extra soft and melty. They’re great for snack time, dessert, or even a little pick-me-up during the day. Cinnamon Roll Cookies are like a big, warm hug in cookie form, and I always feel happy when I bake them.
Key Ingredients & Substitutions
All-purpose flour: This gives structure to the cookies. If you want a gluten-free option, try a 1:1 gluten-free flour blend, but results may be slightly different.
Cinnamon: The star of the show! Use fresh ground cinnamon for the best flavor. You can adjust the amount to make it milder or stronger.
Butter: It adds richness and helps the cookie stay soft. If you prefer, you can swap half with margarine or a vegan butter alternative, though texture may vary.
Baking soda: Helps the cookies rise and stay tender. Don’t replace it with baking powder because the texture will change.
Sugars (granulated and brown): Brown sugar adds moisture and chewiness, while granulated sugar helps with the cookie’s crisp edges. Light brown sugar is best for a classic flavor, but dark brown sugar works if you want a deeper molasses hint.
Eggs: They bind the dough and make the cookies soft. For an egg-free version, try flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
Vanilla extract: Brings a warm background note that complements the cinnamon. You can use imitation vanilla if needed.
Cinnamon swirl filling: Butter, brown sugar, and cinnamon create the gooey swirl inside. No substitutions needed here for the signature flavor.
Glaze: Powdered sugar, milk, and vanilla make a simple sweet topping. You can use any milk, including plant-based options like almond or oat milk.
How Do You Make the Perfect Cinnamon Swirl in These Cookies?
The cinnamon swirl is what sets these cookies apart. Here’s how I do it to get those neat layers inside each cookie:
- Divide the dough evenly so it’s easier to handle.
- Flatten each half into a rectangle on parchment paper. This gives you a smooth surface to add the cinnamon filling.
- Spread the melted butter, brown sugar, and cinnamon combo evenly over one rectangle—don’t skip this step for the classic feel.
- Gently roll the dough from the edge, pressing lightly so the swirl sticks, but don’t squeeze too hard or the butter will leak out.
- Once rolled, slice into 1/2-inch thick rounds with a sharp knife. Try cleaning the knife between cuts to keep the edges clean and the layers visible.
This rolling and slicing technique creates a beautiful cinnamon spiral in every cookie, giving you that cinnamon roll experience without all the fuss of traditional dough.
Equipment You’ll Need
- Mixing bowls – I like using medium and large bowls to keep ingredients organized and mixing easier.
- Hand or stand mixer – makes beating the butter and sugars faster and ensures a fluffy mixture.
- Measuring cups and spoons – for accurate ingredient portions, which are key to good cookies.
- Rubber spatula – helps scrape down the sides of bowls and spread the cinnamon filling evenly.
- Rectangle spatula or butter knife – for spreading melted butter evenly over the dough rectangles.
- Sharp serrated knife – essential for slicing the rolled dough into even rounds.
- Parchment paper – prevents sticking and makes cleanup easier.
- Baking sheet – a standard 9×13 or cookie sheet works perfectly for baking the cookies.
- Cooling rack – allows the cookies to cool evenly and helps set the glaze.
Flavor Variations & Add-Ins
- Adding chopped nuts like pecans or walnuts in the cinnamon swirl adds crunch and richness.
- Mixing a little cream cheese into the glaze creates a tangy sweetness that pairs beautifully.
- Stir in some raisins or dried cranberries into the cinnamon filling for tart bursts of flavor.
- Replace vanilla extract in the glaze with almond extract for a nutty twist.
How to Make Cinnamon Roll Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup powdered sugar (for dusting)
For the Cinnamon Swirl Filling:
- 1/3 cup unsalted butter, melted
- 1/3 cup brown sugar, packed
- 2 tablespoons ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and around 10-12 minutes to bake. Be sure to allow some extra time for the glaze to set after drizzling, about 15 minutes. Overall, you can enjoy your cookies in under an hour!
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, mix together the flour, baking soda, salt, and cinnamon. Set this aside.
2. Mix the Cookie Dough:
In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Gradually add the dry ingredient mix and stir until just combined.
3. Make the Cinnamon Swirl Filling and Shape the Cookies:
Combine the melted butter, brown sugar, and cinnamon in a small bowl. Divide the cookie dough into two equal parts. Flatten each part into a rectangle on parchment paper. Spread the cinnamon mixture evenly over one half of the rectangle. Roll the dough gently from the edge to form a log, then slice the log into 1/2-inch thick rounds.
4. Bake the Cookies:
Place the cookie rounds on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, until edges are set and lightly golden but centers stay soft.
5. Prepare and Add the Glaze:
While cookies cool slightly, whisk the powdered sugar, milk, and vanilla extract together until smooth. Drizzle the glaze over the warm cookies, letting it run down the sides. Optionally, dust the cookies with a little extra powdered sugar and a sprinkle of cinnamon.
6. Cool and Serve:
Allow the cookies to cool completely so the glaze sets nicely. Enjoy them with a cup of coffee or tea for the perfect cozy treat!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for proper mixing and texture. If your butter is frozen, let it sit at room temperature for about 30-60 minutes until soft but not melted.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and cinnamon swirl filling, roll and slice the cookies, then refrigerate or freeze them before baking. Just add a few extra minutes to the baking time if baking from chilled or frozen.
How Should I Store Leftover Cinnamon Roll Cookies?
Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them with a layer of parchment paper between layers, then thaw before glazing and serving.
Can I Substitute Milk in the Glaze?
Absolutely! You can use any milk alternative like almond, oat, or soy milk. Just adjust the amount to get the right glaze consistency.