Easy Cinnamon Roll Cookies Recipe
If you’re a big fan of warm, gooey cinnamon rolls but don’t always have the time or patience to make yeasted dough, these Easy Cinnamon Roll Cookies are about to become your new obsession. Imagine all that buttery, cinnamon-swirled goodness packed inside a tender, crisp-edged cookie that’s drizzled with a sweet vanilla glaze. They’re fun to make, irresistibly pretty, and deliciously snackable—perfect for sharing or indulging all on your own. Whether you’re baking for a holiday, an after-school treat, or just because you love cookies with a cozy twist, this recipe guarantees cinnamon roll joy in every bite!
Ingredients You’ll Need
One of the best things about Easy Cinnamon Roll Cookies is how each simple ingredient works its magic to create layers of flavor and texture. Don’t skip or substitute—each item on this list has a special job, whether it’s building the dough, bringing in sweetness, or creating that signature cinnamon swirl.
- Unsalted butter (softened): Essential for a rich dough and the base of both cookie and filling. Make sure it’s room temperature for the creamiest texture.
- Granulated sugar: Adds sweetness and helps the cookies bake up with golden, crispy edges.
- Large egg: Binds the dough for a soft yet sturdy cookie.
- Vanilla extract: Infuses the dough and glaze with warm, bakery-fresh aroma.
- All-purpose flour: The classic choice for tender yet structured cookies.
- Baking powder: Gives a tiny lift and keeps the texture light—not dense.
- Salt: Balances all that sweetness and deepens the complexity of the flavors.
- Unsalted butter (melted, for filling): Helps the cinnamon-sugar swirl stick and melt just right.
- Brown sugar: Brings moisture and caramel notes to the cinnamon layer.
- Ground cinnamon: The star spice, delivering delicious warmth in every bite.
- Powdered sugar (for glaze): Dissolves beautifully for a smooth drizzle.
- Milk (for glaze): Loosens the powdered sugar to just the right consistency.
- Vanilla extract (for glaze): Adds a hint of creamy flavor to the finishing touch.
How to Make Easy Cinnamon Roll Cookies
Step 1: Cream the Butter and Sugar
Start by grabbing a large mixing bowl and beating together the softened butter and granulated sugar until the mixture is light and fluffy. This step makes sure your cookies will have an irresistible melt-in-your-mouth texture, so don’t rush—give it a good two to three minutes.
Step 2: Add the Egg and Vanilla
Once your butter and sugar look pale and creamy, crack in the egg and splash in the vanilla extract. Beat again until everything is combined, turning the base of your Easy Cinnamon Roll Cookies into a soft, luscious dough.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, and salt. This ensures even distribution and helps prevent overmixing, which can toughen cookies. Gradually add the dry blend to the wet ingredients, stirring just until a soft dough forms.
Step 4: Chill the Dough
Shape your dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes. This rest firms up the butter, making the dough easier to roll out and shape while also giving you especially tender, flaky cookies.
Step 5: Roll Out the Dough and Add Swirl Filling
On a lightly floured surface, roll your chilled dough into a rectangle about 1/4 inch thick. Brush melted butter evenly over the top, then sprinkle with brown sugar and that generous dusting of cinnamon. This is where the Easy Cinnamon Roll Cookies get their signature swirl and spice.
Step 6: Roll Up and Chill Again
Starting from the long edge, gently roll the dough up into a tight log. Wrap it back up and return it to the fridge for another 20 minutes. This quick extra chill makes those perfectly defined cookie spirals so much easier to slice and bake.
Step 7: Slice and Bake
Once the dough is firm but sliceable, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Cut the log into 1/2-inch rounds and arrange them on your prepared sheet. Bake for 10–12 minutes, just until the edges are lightly golden—don’t overbake for soft, tender centers!
Step 8: Glaze and Cool
Let your cookies cool on the pan for five minutes, then transfer to a wire rack. While they cool off, whisk together the powdered sugar, milk, and vanilla to make a silky glaze. Drizzle over each cookie and allow the glaze to set before serving. The magical finish your Easy Cinnamon Roll Cookies deserve!
How to Serve Easy Cinnamon Roll Cookies
Garnishes
Elevate each cookie with a flourish! A sprinkle of extra cinnamon, a few chopped toasted pecans, or even a light dusting of powdered sugar can transform these cookies from simple treats into bakery-worthy showpieces. For even more flair, try a zigzag of white or dark chocolate for those special occasions.
Side Dishes
The best pairings celebrate the cozy flavors in Easy Cinnamon Roll Cookies. Pour a big mug of coffee or chai, serve with vanilla ice cream, or set out a bowl of fresh berries for a delightful balance of flavors and textures. For a full-on dessert platter, add them to a tray of classic sugar or snickerdoodle cookies.
Creative Ways to Present
For an extra-touch presentation, stack the cookies in a spiral tower on a pretty cake stand, nestle them in a basket lined with a cinnamon-scented napkin, or even gift them in clear cellophane bags tied with ribbon. They’re a hit for holiday cookie exchanges, brunch buffets, or as a homemade thank-you treat.
Make Ahead and Storage
Storing Leftovers
After glazing, transfer any leftover Easy Cinnamon Roll Cookies to an airtight container. They’ll stay soft and delicious at room temperature for up to three days—which is honestly longer than they usually last in my house!
Freezing
If you want to get deliciously ahead of the curve, wrap the unbaked dough log in plastic and a layer of foil, then freeze for up to two months. Slice and bake straight from the freezer, adding a minute or two to the baking time, or freeze fully baked (unglazed) cookies, thawing and glazing as needed.
Reheating
To enjoy that fresh-baked warmth, pop a cookie or two in the microwave for just 8 to 10 seconds. If you’re reheating a whole batch, a few minutes in a low oven (around 275°F) on a baking tray works beautifully—just wait to drizzle with fresh glaze right before serving.
FAQs
Can I use margarine or salted butter instead of unsalted butter?
You can use salted butter in a pinch—just reduce the added salt in the recipe by half. Margarine will work too, though your Easy Cinnamon Roll Cookies may turn out a bit less rich and flavorful.
How do I keep the dough from cracking when rolling?
If your dough starts to crack, it might be a tad too cold—let it sit at room temperature for a couple minutes, then try again. Rolling slowly and evenly also helps create that beautiful, crack-free swirl.
Can these cookies be made gluten free?
Absolutely! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour; just make sure it contains xanthan gum for binding. The rest of the ingredients are naturally gluten free.
Why did my cookies spread so much in the oven?
This sometimes happens if the dough gets too warm before baking. Make sure to properly chill after rolling and slicing, and always bake on a lined, cool sheet to help the cookies keep their trademark shape.
Can I double the recipe for a bigger batch?
Go for it! These Easy Cinnamon Roll Cookies disappear fast, so doubling the recipe is a genius move. Just divide the dough in half for easier rolling and chilling, and adjust baking sheets and oven space as needed.
Final Thoughts
If you’re ready to bring all the nostalgia of cinnamon rolls to your cookie jar, Easy Cinnamon Roll Cookies deserve a spot on your baking list. With their cozy swirls and crave-worthy aroma, they’re bound to be a crowd-pleaser for any season or celebration. Grab your apron and give them a try—you’re going to fall in love, cookie after delightful cookie!
Print
Easy Cinnamon Roll Cookies Recipe
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Easy Cinnamon Roll Cookies are a delightful twist on traditional cinnamon rolls, in cookie form. A buttery cookie dough filled with cinnamon sugar, baked until golden, and drizzled with a sweet glaze – they’re a perfect treat for any occasion.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 2 tablespoons unsalted butter (melted)
- 1/3 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract.
- Prepare Dough: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Shape and Chill: Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Fill and Roll: Roll the chilled dough into a rectangle, brush with melted butter, sprinkle with brown sugar and cinnamon. Roll tightly into a log, wrap, and chill for 20 minutes.
- Bake: Preheat oven to 350°F (175°C). Slice the log, place on a baking sheet, and bake for 10–12 minutes.
- Glaze: Whisk together powdered sugar, milk, and vanilla. Drizzle over cooled cookies.
Notes
- To make ahead, freeze the dough log and slice when ready to bake.
- Add chopped pecans or nutmeg to the filling for variation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
