Name: Cinnamon Roll Cookies Recipe
Prep time: 40 min
Cook time: 12 min
Total time: 90 min
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 3/4 cup unsalted butter, softened to cool room temperature; 1 cup granulated sugar; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons pure vanilla extract; 2 tablespoons whole milk or heavy cream; 4 tablespoons unsalted butter, very soft; 1/2 cup packed light or dark brown sugar; 1 1/2 tablespoons ground cinnamon; 1 pinch fine sea salt; 1/2 teaspoon ground cardamom or nutmeg; 1 cup powdered sugar, sifted; 2-3 tablespoons milk or heavy cream; 1/2 teaspoon vanilla extract; 1 pinch fine sea salt

Cinnamon Roll Cookies Recipe tastes like a buttery sugar cookie and a gooey cinnamon roll had a bite-sized baby, with crisp edges and a soft, swirled center. It works perfectly for busy bakers who want bakery-level flavor in about 1 hour of mostly hands-off time. I tested these on my neighbors and had to hide a few in the freezer for myself, which counts as quality control, right?

Why Cinnamon Roll Cookies Recipe Is Worth It

You get all the cozy cinnamon roll flavor without proofing yeast, kneading dough, or waking up at sunrise. The cookies slice cleanly, bake evenly, and look fancy enough for parties, cookie swaps, and holiday platters.

The dough chills fast, rolls easily, and uses simple pantry ingredients you probably already own. Kids love the swirls, adults love the brown sugar butter filling, and everyone loves that you can eat them with your hands and no sticky plate.

“These Cinnamon Roll Cookies taste like mini bakery cinnamon rolls in cookie form, and they disappear faster than I can refill the plate. ★★★★★”

Ingredients You Need

For the cookie dough:

2 ½ cups (300 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon fine sea salt
¾ cup (170 g) unsalted butter, softened to cool room temp (I like Kerrygold or any high-fat European-style butter)
1 cup (200 g) granulated sugar
1 large egg, room temp
1 large egg yolk, room temp (adds richness and chew)
2 teaspoons pure vanilla extract
2 tablespoons whole milk or heavy cream (cream gives a more tender cookie)

For the cinnamon-sugar filling:

4 tablespoons (55 g) unsalted butter, very soft
½ cup (100 g) packed light or dark brown sugar (dark gives deeper molasses flavor)
1 ½ tablespoons ground cinnamon (use fresh, fragrant cinnamon; I like Saigon cinnamon for stronger flavor)
1 pinch fine sea salt
Optional: ½ teaspoon ground cardamom or nutmeg for a bakery-style twist

For the glaze:

1 cup (120 g) powdered sugar, sifted
2–3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Pinch of salt (balances the sweetness)

Pantry shortcuts and swaps:

Use pre-mixed “cinnamon sugar” and boost with extra cinnamon if it tastes mild.
Swap half the all-purpose flour with white whole wheat flour for a slightly heartier cookie.
Use plant-based butter sticks and a neutral non-dairy milk for a dairy-free version.
If you only have salted butter, cut the added salt in the dough and filling by half.

Equipment list:

Stand mixer with paddle or hand mixer and large bowl
Medium bowl for dry ingredients
Small bowl for filling and glaze
Rolling pin
Parchment paper or silicone baking mats
Large baking sheet
Sharp knife or unflavored dental floss for slicing the cookie log
Plastic wrap
Wire cooling rack

Quick Tips & substitutions

Chill the dough log at least 45–60 minutes so the swirls stay tight and the cookies hold their shape.
Use parchment paper to roll the dough; it prevents sticking and helps you roll a tight spiral.
If the dough cracks while rolling, press it back together with your fingers; slight cracks disappear during baking.
Slice the log with a sharp, thin knife in a gentle sawing motion or use dental floss for super clean spirals.
Swap the glaze with cream cheese frosting if you want a stronger cinnamon roll vibe.
Use gluten-free 1:1 baking flour to make gluten-free cinnamon roll cookies; chill the dough a bit longer since it runs softer.
If your kitchen runs warm, chill the sliced cookies on the tray for 10 minutes before baking to avoid spreading.
Add a tablespoon of cornstarch to the dry ingredients for extra soft, tender cookies.

How to Make Cinnamon Roll Cookies Recipe

Step 1: Mix the dry ingredients

Whisk the flour, baking powder, and salt in a medium bowl until everything looks evenly combined. Keep this bowl nearby so you can add it gradually to the wet ingredients. This step keeps the leavening and salt from clumping in one spot.

Step 2: Cream butter and sugar

Beat the softened butter and granulated sugar in a large bowl with a mixer on medium speed for 2–3 minutes until the mixture looks pale and fluffy. Scrape down the bowl once so no butter hides on the bottom. This creaming step gives the cookies lightness and that classic bakery texture.

Step 3: Add egg, yolk, and vanilla

Beat in the egg, egg yolk, and vanilla until the mixture looks smooth and glossy. The extra yolk adds richness and chew, which suits a cinnamon roll style cookie. Mix in the milk or cream just until combined.

Step 4: Add dry ingredients

Turn the mixer to low and add the dry ingredients in two additions. Mix only until the flour disappears and the dough pulls away from the sides of the bowl. The dough should feel soft but not sticky; if it feels sticky, sprinkle in 1–2 extra tablespoons of flour and mix briefly.

Step 5: Make the cinnamon filling

Stir the softened butter, brown sugar, cinnamon, salt, and optional cardamom or nutmeg in a small bowl until you see a thick, spreadable paste. The mixture should spread easily but not run. Taste a tiny bit and adjust the cinnamon if you want a stronger kick.

Step 6: Roll out the dough

Divide the dough into two equal portions so it handles more easily. Place one portion on a sheet of lightly floured parchment and pat it into a rectangle. Roll it into a 9×12-inch rectangle, about ¼ inch thick, with the long side facing you; keep the edges as even as you can, but do not stress over perfection.

Step 7: Spread the filling and roll into a log

Spread half the cinnamon filling over the rolled dough, leaving a ¼-inch border along the long edge farthest from you. Use an offset spatula or the back of a spoon and spread gently so you do not tear the dough. Starting from the long edge closest to you, roll the dough into a tight log, using the parchment to help lift and roll.

Step 8: Chill the dough log

Wrap the log tightly in parchment or plastic wrap and twist the ends like a candy wrapper. Repeat with the second half of the dough and filling. Chill the logs in the fridge for 45–60 minutes, or until they feel firm enough to slice cleanly.

Step 9: Slice the cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment or silicone mats. Unwrap one dough log and place it on a cutting board. Slice ¼-inch to ⅓-inch thick rounds with a sharp knife or dental floss, and place them 2 inches apart on the prepared baking sheet.

Step 10: Bake

Bake the cookies for 10–12 minutes, until the edges look lightly golden and the centers look set but still soft. Rotate the pan halfway through baking if your oven heats unevenly. The cookies firm up as they cool, so pull them out when they still look slightly underdone in the very center.

Step 11: Cool

Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before glazing. Warm cookies melt glaze into a thin, shiny layer, while fully cooled cookies hold a thicker drizzle.

Step 12: Mix and drizzle the glaze

Whisk the powdered sugar, milk or cream, vanilla, and salt in a small bowl until smooth. Adjust the thickness with a few drops more milk for a drizzle or extra powdered sugar for a thicker icing. Drizzle over the cooled cinnamon roll cookies with a spoon or piping bag, then let the glaze set for about 20 minutes.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour blend and chill the dough logs at least 1 hour.
Vegan: Use plant-based butter, a flax egg (1 tablespoon ground flax + 3 tablespoons water), and non-dairy milk; skip the egg yolk and add 1 extra tablespoon milk if needed.
Low sugar: Reduce the sugar in the dough to ¾ cup and the brown sugar in the filling to ⅓ cup; the cookies still taste sweet, just less intense.
Nutty swirl: Sprinkle ½ cup finely chopped pecans or walnuts over the filling before rolling.
Maple twist: Replace half the brown sugar with maple sugar or add 1 teaspoon maple extract to the glaze.
Orange cinnamon: Add 1 tablespoon orange zest to the dough and 1 teaspoon zest to the glaze for a bright citrus note.
Extra gooey center: Spread a slightly thicker layer of filling and slice the cookies a bit thicker, closer to ⅓ inch.

Ways to Serve Cinnamon Roll Cookies Recipe

Serve warm with a glass of cold milk or hot cocoa for a cozy dessert.
Pack them in lunchboxes as a fun treat that feels like breakfast and dessert in one.
Stack them on a platter with classic chocolate chip cookies for a mixed cookie tray.
Crumble them over vanilla ice cream or yogurt for a quick cinnamon sundae.
Wrap a few in a cellophane bag with ribbon as a sweet edible gift for neighbors or teachers.

Storage Success

Store cinnamon roll cookies in an airtight container at room temperature for up to 4 days; they stay soft and tender. Slip a small piece of bread or a damp (not wet) paper towel in a separate corner of the container if they start to dry out, and swap it as needed. Freeze baked, unglazed cookies in a freezer bag for up to 2 months, then thaw at room temperature and glaze fresh. You can also freeze the unbaked dough logs, tightly wrapped, for up to 2 months and slice and bake straight from the freezer, adding 1–2 extra minutes to the bake time.