The comforting aroma of cinnamon rolls has always been my little escape after a busy day. When I discovered I could capture that warm, gooey magic in a simple, no-yeast cookie, I knew I had to share it with you. These Cinnamon Roll Cookies are perfect for holidays, weekend treats, or whenever you need a cozy bite. They take about 2 hours and 30 minutes, mostly chill time, so you can relax while they’re coming together.
Table of Contents
Why You’ll Love These Cinnamon Roll Cookies
- All the rich, spiced flavor of a classic cinnamon roll without the fuss of yeast or rising times.
- The dough is soft and easy to handle, with simple tips to ensure a perfect cinnamon swirl every time.
- They look impressive with those beautiful spirals but use pantry staples you probably already have.
- A delightful combination of tender cookie texture and gooey cinnamon sugar filling that satisfies every craving.
These Cinnamon Roll Cookies are perfect for festive holiday baking, weekend treats, or whenever you need a cozy bite.
Ingredient Notes
- Room Temperature Butter and Egg: Essential for a smooth, well-emulsified dough that mixes evenly without lumps.
- Cinnamon-Sugar Filling: Creates that iconic gooey swirl that gives each cookie its classic cinnamon roll flavor, much like the spice blend in our amazing gingerbread crinkle cookies.
- Baking Powder: Gives the cookies a soft, tender texture, keeping them light instead of crisp or crunchy.
How to Make Cinnamon Roll Cookies: Step-by-Step
Making the Cookie Dough
- Whisk dry ingredients: Combine flour, baking powder, and salt in a bowl. Set aside.
- Cream butter and sugar: Beat the softened butter and granulated sugar on high until creamy and smooth, about 2 minutes — your dough base.
- Add egg and vanilla: Mix in the egg and vanilla until fully combined, scraping down the sides for uniform dough.
- Mix dry into wet: Add the flour mixture slowly on low speed until a soft dough forms; add a tablespoon more flour if too sticky.
Your dough should look smooth and creamy like this.
Creating the Cinnamon Swirl
- Divide and roll out: Split dough into two equal pieces and roll each into roughly 9×7 inch rectangles, about 1/4 inch thick on a floured surface.
- Butter and cinnamon sugar: Spread melted butter evenly over each rectangle, then sprinkle the sugar-cinnamon mix for that signature swirl flavor.
Chilling and Slicing
- Roll tight logs: Carefully roll each dough rectangle into a tight 9-inch log; don’t worry about small cracks—use your fingers to smooth them.
- Chill the logs: Wrap loosely with plastic and refrigerate for at least 2 hours to firm up.
Now, roll it into a tight log to avoid gaps.
Baking to Perfection
- Preheat and prepare pans: Heat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.
- Slice and space: Cut chilled logs into 1/2 inch slices and place them about 2 inches apart on the baking sheet.
- Bake: Cook for 10-11 minutes until edges are lightly browned. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before icing.
Pro Tips for Perfect Cinnamon Roll Cookies
- For the Cleanest Cut: Use unflavored dental floss to slice dough logs; this prevents squishing and keeps swirls intact.
- For Perfectly Round Cookies: After baking, use a large round cookie cutter to gently nudge the edges into perfect circles while warm, just like you would for ultimate peanut butter blossoms.
- To Prevent Spreading: If your kitchen feels hot, chill your baking sheets for 10 minutes before placing dough slices on them.
- Bonus Baker’s Treat: Don’t throw away those trimmed ends of dough—bake them for a tasty little snack!
Icing & Glaze Variations
Here’s the classic glaze plus two delicious alternatives:
| Icing Type | Ingredients | Instructions |
|---|---|---|
| Classic Vanilla Glaze | 1 cup confectioners’ sugar, 3 Tbsp milk, ½ tsp vanilla extract | Whisk together until smooth. |
| Tangy Cream Cheese Icing | 2 oz softened cream cheese, ½ cup confectioners’ sugar, 1-2 Tbsp milk, ¼ tsp vanilla | Beat cream cheese smooth, add sugar and vanilla, then milk to drizzle consistency. |
| Warm Maple Glaze | 1 cup confectioners’ sugar, 2 Tbsp pure maple syrup, 1-2 Tbsp milk | Whisk maple syrup and sugar, then add milk gradually until desired drizzle consistency. |
How to Store and Freeze
Storing Baked Cookies
Store iced or plain cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 5 days—perfect for enjoying throughout the week.
Freezing for Later
Freeze unbaked dough logs wrapped tightly in plastic wrap for up to 3 months. When ready, thaw in the fridge before slicing and baking. For baked cookies, freeze them in a single layer on a sheet; once firm, transfer to a freezer bag. Bake frozen cookies with an extra 1-2 minutes in the oven.
Cinnamon Roll Cookies
Ingredients
Equipment
Method
- Whisk together the flour, baking powder, and salt; set aside.
- Beat butter and granulated sugar on high until smooth and creamy, about 2 minutes; add egg and vanilla and beat until combined, scraping the bowl.
- Mix in dry ingredients on low just until a soft dough forms; if too sticky for rolling, mix in up to 1 Tablespoon more flour.
- Divide dough in half; roll each into a 9×7-inch rectangle about 1/4-inch thick on a floured mat. Brush each with melted butter, then mix cinnamon and sugar and sprinkle evenly over the tops.
- Tightly roll each rectangle into a 9-inch log, smoothing any cracks; chill logs at least 2 hours (or freeze up to 3 months), loosely wrapped on a board or plate.
- Preheat oven to 350°F (177°C) and line a large baking sheet with parchment or a silicone baking mat.
- Slice chilled logs into 1/2-inch rounds and arrange 2 inches apart on the prepared sheet.
- Bake 10–11 minutes until edges are lightly browned; cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.
- Whisk confectioners’ sugar, milk, and vanilla until smooth; drizzle over cooled cookies.
- Store covered at room temperature for up to 5 days.
Notes
– If dough cracks while rolling, gently press and smooth; a few small cracks are fine.
– Don’t overbake—pull when edges just start to turn golden for soft centers.
– Make ahead: Chill logs up to 3 days or freeze up to 3 months. Bake from chilled (not frozen) for best shape.
– Icing thickness: Add a teaspoon more milk to thin or a spoonful more sugar to thicken.
– Yield: About 36 cookies; nutrition is estimated per cookie.
Frequently Asked Questions (FAQ)
How do I prevent the cinnamon filling from leaking out?
Roll your log as tightly as possible and ensure the dough is well chilled before slicing to keep the cinnamon sugar inside the swirls.
Why did my cookie dough crack when I rolled it?
Your dough might be too dry or still too cold. Let it sit at room temperature for a few minutes and use your hands to smooth out cracks. Minor cracks won’t affect the final cookie.
Can I make these Cinnamon Roll Cookies gluten-free?
Yes! Use a high-quality 1-to-1 gluten-free flour blend containing xanthan gum. The dough may be a bit more delicate, so handle gently when rolling and slicing.
