Satisfy those sweet cinnamon cravings in cookie form with these Easy Cinnamon Roll Cookies! Imagine everything you love about classic cinnamon rolls—swirled cinnamon-sugar centers, buttery tenderness, and a shower of simple glaze—in a treat that’s perfect for sharing, storing, and snacking. They’re delightfully soft, warmly spiced, and just as pretty as they are delicious. Whether you’re baking for a special brunch, holiday cookie platter, or just want a quick fix of something cozy, Easy Cinnamon Roll Cookies have you covered.
Ingredients You’ll Need
This recipe keeps things straightforward, using pantry staples that each play a vital role in building flavor and texture. Don’t skip or swap any of these essentials—they’re what set these cookies apart and ensure perfect results.
- All-purpose flour: The structure for our cookies, giving them that classic chewy-buttery bite.
- Baking powder: Provides lift and a tender crumb, so your cookies don’t end up dense.
- Salt: Enhances every sweet note and balances the richness of butter and sugar.
- Unsalted butter (softened): Delivers luxurious flavor and crucial cookie softness—room temperature is key!
- Granulated sugar: For crisp edges and that familiar cookie sweetness.
- Large egg: Binds everything together and adds a little richness to the dough.
- Vanilla extract: Adds warm, bakery-style aroma to both dough and glaze.
- Light brown sugar (for filling): Gives the cinnamon swirl deep, caramel notes you’d expect in any great cinnamon roll.
- Ground cinnamon: It’s the star of the show, weaving spicy-sweet magic throughout the filling.
- Unsalted butter (melted, for filling): Helps all that cinnamon sugar swirl beautifully into every bite.
- Powdered sugar (for glaze): The base for our drizzle, gently sweet and never gritty.
- Milk (for glaze): Smooths out the glaze to the perfect consistency.
- Vanilla extract (for glaze): Another pop of vanilla right in the finishing drizzle.
How to Make Easy Cinnamon Roll Cookies
Step 1: Mix the Dry Ingredients
Start by whisking the flour, baking powder, and salt together in a medium bowl. This step ensures that your cookies have even texture—no lumps or uneven lift. A well-blended base means every Easy Cinnamon Roll Cookie will come out light and tender.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy. This creates tiny air pockets to help your cookies bake up perfectly soft with just the right chew. Make sure your butter is truly softened for a smooth blend!
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract next. These not only add flavor, but also provide structure and richness. Once combined, your dough should look luscious and a little glossy—a sign you’re on the right track.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients gradually to your creamed mixture, stirring just until a soft dough forms. Avoid overmixing, as that can make cookies tough. At this stage, the dough will be slightly sticky but easy to handle after chilling.
Step 5: Chill the Dough
Divide the dough in half and shape each piece into a disc. Wrap them in plastic and chill for at least 30 minutes. Chilling prevents spreading and makes rolling the dough into neat rectangles much easier—this is crucial for achieving that gorgeous swirl in every Easy Cinnamon Roll Cookie.
Step 6: Roll Out and Fill
On a lightly floured surface, roll out one disk of dough into a rectangle about 1/4-inch thick. Brush with half of the melted butter, then generously sprinkle with half the brown sugar and cinnamon mixture. That swirl is the magic center of each cookie!
Step 7: Roll Up and Chill Again
Tightly roll the dough into a log, then wrap it well in plastic. Repeat the filling and rolling with the second piece of dough. Chill both logs for at least an hour until firm; this step makes slicing the cookies a breeze and keeps the swirl intact.
Step 8: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice each log into 1/2-inch thick rounds and place them about 2 inches apart. Bake for 10–12 minutes, until the edges are just golden. Let them cool slightly on the baking sheet before transferring to a wire rack.
Step 9: Glaze
Once the cookies are completely cool, whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze. Drizzle generously over the cookies for that classic cinnamon roll finish and a touch of extra sweetness.
How to Serve Easy Cinnamon Roll Cookies
Garnishes
Elevate your Easy Cinnamon Roll Cookies with a finishing sprinkle of extra cinnamon or a dusting of powdered sugar. For festive gatherings, try a few colorful sugar crystals or edible gold dust for a hint of sparkle!
Side Dishes
These cookies are wonderful alongside a big mug of coffee, hot cocoa, or spiced chai. For dessert platters, pair with fresh fruit or vanilla ice cream to complement their warm, toasty flavors.
Creative Ways to Present
Stack them in clear treat bags and tie with a ribbon for charming edible gifts. Arrange them on a tiered stand as the centerpiece at brunch or brunch-inspired baby showers. Or bring them on a picnic for a sweet cinnamon surprise after sandwiches!
Make Ahead and Storage
Storing Leftovers
Place your Easy Cinnamon Roll Cookies in an airtight container at room temperature—they’ll stay soft and flavorful for up to 5 days. Layer parchment or wax paper between cookies to keep the glaze pristine.
Freezing
Bake and cool the cookies completely before freezing in a single layer, then transfer to a freezer-safe container. They’ll taste fresh for up to 2 months. Defrost at room temperature before serving or glazing.
Reheating
If you love warm cookies, pop a few (unglazed) cookies in the microwave for 8–10 seconds. For best results, add the glaze after reheating since it’ll melt if microwaved.
FAQs
Can I prepare the dough in advance?
Absolutely! The dough logs can be made up to two days ahead and kept in the fridge, or you can freeze them for longer storage. Just slice and bake directly from chilled or let thaw slightly if frozen.
Do I need to chill the dough twice?
Chilling twice—it may seem fussy, but it’s key for neat swirls, easy slicing, and cookies that hold their shape while baking. Trust me, this step takes your Easy Cinnamon Roll Cookies from good to wow!
Can I make these gluten-free?
Yes, swap the all-purpose flour for your favorite gluten-free blend (make sure it has xanthan gum included). The cookies may be slightly more delicate, so handle gently when rolling and slicing.
What if I don’t have brown sugar?
You can substitute with granulated sugar mixed with a little molasses for a similar flavor and texture. It won’t be quite as caramel-rich, but your cookies will still be delicious.
How thin should I roll the dough?
About 1/4 inch thick is perfect. Any thinner and the spiral won’t hold; any thicker and the cookies may bake unevenly. If you have trouble with stickiness, just add a touch more flour as you roll.
Final Thoughts
Whether you’re an experienced baker or just dipping your toes into homemade treats, these Easy Cinnamon Roll Cookies will win hearts in your home. They deliver all the cozy charm of cinnamon rolls in a format that’s both easy to make and irresistible to eat. Give them a try—you’ll be making them on repeat for every occasion!
Print
Easy Cinnamon Roll Cookies Recipe
- Total Time: 2 hours 2 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Easy Cinnamon Roll Cookies are a delightful twist on classic cinnamon rolls, with a buttery cookie dough filled with a sweet cinnamon sugar mixture and topped with a vanilla glaze. They are perfect for holiday baking or a sweet treat any time of the year.
Ingredients
Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Filling:
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Dough Preparation: In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually mix in the dry ingredients until a soft dough forms.
- Assembly: Divide the dough in half, shape into discs, and chill for at least 30 minutes. Roll each dough disc into a rectangle, brush with melted butter, sprinkle with brown sugar and cinnamon, then roll tightly into a log. Chill the logs for at least 1 hour until firm.
- Baking: Preheat the oven to 350°F (175°C). Slice the chilled logs into rounds, place on a baking sheet, and bake for 10–12 minutes until golden. Cool on a wire rack.
- Glaze: Mix powdered sugar, milk, and vanilla extract to make a glaze. Drizzle over cooled cookies.
Notes
- For extra cinnamon flavor, add a pinch of cinnamon to the cookie dough.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
