If cinnamon rolls and cookies had a baby, this would be it. These cinnamon roll cookies are soft, gooey, buttery spirals of cinnamon sugar goodness, and frankly, they’re everything your snack life has been missing.

I made them on a random Tuesday, and suddenly I was the most popular person in the office. Coincidence? I think not.

What you’re about to get is not just a cookie—it’s a whole experience. Like the kind that makes you sneak back into the kitchen for “just one more” until they’re mysteriously gone.

So if you’re down for chewy edges, creamy icing, and that hypnotic cinnamon swirl, you’re in the right place.

Let’s do this.

Recipe Snapshot

Category	Details
Yield	24 cookies
Serving Size	1 cookie
Prep Time	25 minutes
Chill Time	1 hour
Bake Time	10–12 minutes
Total Time	About 1 hour 40 minutes
Calories per Serving	~180
Primary Cooking Method	Baking
Occasion	Holidays, Potlucks, Gifting
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Cinnamon Roll Cookies

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

Prep time

minutes

Bake Time

minutes

Calories

180

kcal

Imagine the sweet cinnamon swirl of a fresh-baked roll, but compact enough to fit in your hand—and your lunchbox, your coffee break, or your midnight snack stash.

That’s what these cinnamon roll cookies are all about. Buttery sugar cookie dough gets the royal treatment with a layer of cinnamon-brown sugar, rolled tight like a dessert sushi roll and baked into chewy, golden pinwheels.

They’re soft, fragrant, and just the right amount of sweet—basically, your new favorite comfort cookie.

Ingredients

For the Dough
¾ cup (170g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups (240g) all-purpose flour, spooned and leveled
½ teaspoon baking powder
¼ teaspoon fine sea salt
For the Filling
2 tablespoons unsalted butter, melted and slightly cooled
¼ cup (50g) light brown sugar, packed
1½ teaspoons ground cinnamon (use high-quality Ceylon cinnamon for best flavor)
For the Glaze
½ cup (60g) powdered sugar
1–2 tablespoons milk (adjust for thickness)
¼ teaspoon pure vanilla extract

Directions

Cream Butter and Sugar Until Fluffy
Using a stand or hand mixer, beat the softened butter and granulated sugar on medium speed for 2–3 minutes until pale, light, and fluffy. This is the base of your dough—don’t rush it. It should look creamy, not greasy.
Mix in Egg and Vanilla
Add the egg and vanilla to the creamed butter and sugar. Mix for another minute until fully incorporated. Scrape down the sides of the bowl to make sure nothing’s left behind.
Combine Dry Ingredients Separately
In a clean bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mixture to the wet mixture in batches, mixing on low. Stop when a soft, pliable dough forms. If it’s too sticky, pop it in the fridge for 10 minutes before rolling.
Roll the Dough into a Rectangle
Place dough between two sheets of parchment and roll it into a 9×12-inch rectangle, about ¼-inch thick. Peel off the top parchment gently.
Prepare and Spread the Filling
In a small bowl, mix the brown sugar and cinnamon. Brush melted butter all over the dough rectangle. Then, sprinkle the cinnamon sugar mix evenly, reaching all corners. Press it gently into the dough with your palms.
Roll the Dough Into a Log
Start from the long edge and use the parchment to roll the dough tightly into a log. If the dough cracks slightly, pinch it back together. Wrap the log in parchment and chill for at least 1 hour to firm it up—it makes slicing so much easier.
Slice the Cookies
Once the dough is well chilled, use a sharp knife or unflavored dental floss to slice the log into ½-inch rounds. You should get around 24 cookies. Arrange them spaced apart on a parchment-lined baking sheet.
Bake to Perfection
Preheat the oven to 350°F (177°C). Bake the cookies for 10–12 minutes. The edges should just start to turn golden while the centers stay soft. Don’t overbake unless you like crunchy regrets.
Cool and Glaze
Cool cookies on the pan for 5 minutes, then transfer to a wire rack. Once fully cooled, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle generously over each cookie. Let glaze set before stacking or serving (if you can wait).

Extra Tips

Chill dough thoroughly.
Use floss for slicing.
Keep dough cold to avoid spreading.
Customize glaze flavors.
Freeze in batches.

Equipment List

Stand mixer or hand mixer
Mixing bowls (at least two)
Measuring cups and spoons
Rubber spatula
Rolling pin
Parchment paper
Baking sheet
Sharp knife or unflavored dental floss
Wire cooling rack
Pastry brush (for spreading butter)

Vegan Substitutions

Butter: Use vegan butter like Earth Balance or Miyoko’s.
Egg: Replace with a flax egg.
Milk: Use almond, soy, or oat milk.
Cream Cheese: Use a plant-based alternative like Kite Hill.

Gluten-Free Options

Use a 1:1 gluten-free baking flour blend such as Bob’s Red Mill.

Dairy-Free Swaps

Use plant-based butter and milk.

Refined Sugar-Free Alternatives

Coconut or maple sugar instead of white and brown sugar.

Make-Ahead Tips

Prep Dough: Chill wrapped dough log for 2 days.
Freeze Dough: Freeze up to 2 months.
Glaze Later: Add glaze just before serving.
Storage: Room temp 2–3 days, fridge 1 week.

Storage Instructions

Store airtight at room temp 2–3 days.
Refrigerate up to 1 week.
Freeze for up to 2 months.
Reheat in the microwave or oven.

Cinnamon Cookie Recipe FAQs

What makes your cookie soft and chewy?
Cream of tartar—it keeps them tender.

Why do my cookies get hard after they cool?
They finish cooking on the pan—remove early and cool on a rack.

How do I store these cookies?
Airtight container, 4 days max.

Can these be frozen?
Yes—wrap and freeze unglazed cookies.

What do cinnamon roll cookies taste like?
Like buttery cookies hugging a cinnamon roll center.

Nutritional Information

Per serving (1 cookie, approx. 38g):

Calories: 180
Total Fat: 9g
Saturated Fat: 5.5g
Cholesterol: 25mg
Sodium: 55mg
Total Carbohydrates: 23g
Dietary Fiber: 0.5g
Sugars: 12g
Protein: 2g

Nutrition values are estimates and may vary depending on specific ingredients used.

Final Thoughts

These are the cookies that make you famous. We’re talking soft centers, golden edges, that dreamy cinnamon swirl in every bite—and don’t even get me started on the vanilla glaze. They’re the kind of cookies that make people ask for the recipe before they’ve finished chewing. Perfect for parties, holiday tins, or a Tuesday night self-care moment. Whether you gift them, share them, or shamelessly snack on a whole plate alone (we’ve all been there), they deliver pure joy every time.

Cinnamon Roll Cookies That’ll Ruin Regular Cookies for You

Recipe Snapshot