Best Ever Easy Cinnamon Roll Cookies Recipe: Soft, Chewy, and Perfectly Glazed
If you’ve savored my classic Cinnamon Rolls, prepare for another extraordinary cinnamon-infused treat! These Cinnamon Roll Cookies offer all the warmth and deliciousness of a traditional cinnamon roll, reimagined in a convenient, utterly delightful cookie form. We start with a remarkably soft and tender sugar cookie base, generously filled with a luscious, buttery cinnamon sugar mixture, and then crowned with that signature, irresistible cinnamon roll glaze. It’s truly the cookie version of your favorite morning pastry, perfect for any time of day!
I must admit, I have a soft spot for generously sized cookies—just like my famous copycat Crumbl Chocolate Chip Cookies. However, there are moments when you simply crave a collection of adorable, bite-sized treats. These cinnamon roll cookies fit that bill perfectly, bringing an undeniable cuteness factor to your dessert spread. My family, in particular, has an unwavering love for anything cinnamon. From a cozy bowl of Cinnamon Roll Popcorn for movie night to creamy Cinnamon Ice Cream, a show-stopping Horchata Cake for special occasions, or a stack of my fluffy Cinnamon Chip Pancakes for Sunday breakfast, cinnamon always wins. These cookies are no exception, destined to become another cherished family favorite!
Why You’ll Love This Cinnamon Roll Cookie Recipe
These cinnamon roll cookies aren’t just a delightful treat; they’re also incredibly smart to make. Here’s why this recipe will quickly become a go-to in your baking repertoire:
- All the Flavor, Half the Fuss of Cinnamon Rolls: Imagine everything you adore about a classic cinnamon roll – the gooey, spiced filling, the sweet bread, the luscious glaze – but in a quick-to-make cookie format. These slice and bake cookies emulate the spiraled beauty and iconic taste of cinnamon rolls, but without the lengthy yeast dough preparation and rising time. It’s a perfect solution when you crave that comforting cinnamon flavor without spending hours in the kitchen.
- Perfectly Portioned & Adorably Cute: These soft cinnamon roll cookies are crafted into charming mini versions, making them ideal for sharing, party platters, or simply enjoying as a perfectly portioned individual treat. The delicate swirl of cinnamon sugar mixture is not only delicious but also visually appealing, adding a touch of elegance and fun to any gathering. Their smaller size also means they bake faster and are easier to transport!
- Incredibly Soft and Flavorful: Beyond their charming appearance, these cinnamon roll sugar cookies boast an incredibly soft, melt-in-your-mouth texture that will impress every bite. The rich sugar cookie base perfectly complements the buttery, spiced filling, creating a harmonious balance of sweetness and warmth. Each cookie is a little parcel of soft, perfectly flavored bliss that truly captures the essence of a cinnamon roll.
Essential Ingredients for Your Cinnamon Roll Cookies
Crafting the perfect cinnamon roll cookie begins with high-quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial for achieving that irresistible flavor and texture:
- Unsalted Butter: Using unsalted butter is key because it gives you complete control over the salt content in your recipe. For the best texture, ensure your butter is softened to room temperature before you begin. This allows it to cream properly with the sugars, creating a light and fluffy cookie dough.
- Light Brown Sugar: This is my secret weapon for super soft cookies! Brown sugar adds moisture and a rich, subtle caramel note that contributes significantly to the chewiness and overall depth of flavor in the cookie base and the filling. Make sure it’s packed when measuring.
- Granulated Sugar: Essential for our delicious sugar cookie base, granulated sugar provides the foundational sweetness and helps create that classic cookie structure.
- Vanilla Extract: A generous splash of good quality vanilla extract is non-negotiable! It doesn’t just add flavor; it enhances and deepens all the other flavors in the cookies, tying everything together beautifully. Pure vanilla extract is always recommended for the best results.
- All-Purpose Flour: Standard all-purpose flour is precisely what you’ll need for these homemade cinnamon roll cookies. For accurate measurements, make sure to spoon and level your flour rather than scooping directly from the bag.
- Ground Cinnamon: You simply can’t achieve that authentic, delicious cinnamon roll flavor without plenty of high-quality ground cinnamon! It’s the star of both the filling and a hint in the cookie dough, creating that warm, inviting spice.
- Baking Powder: Since these are cookies and not traditional yeast-risen cinnamon rolls, baking powder acts as our primary leavening agent. It’s crucial for giving the cookies that perfect, soft lift and preventing them from being too dense.
- Powdered Sugar: This finely milled sugar is the foundation for our wonderfully smooth and sweet cinnamon roll glaze. It dissolves easily, creating a silky texture that drizzles perfectly over the warm cookies.
- Eggs: Large eggs act as a binder, adding richness, moisture, and helping to emulsify the dough ingredients, resulting in a tender crumb.
- Milk (for glaze): A small amount of milk (any kind works) is used to thin the powdered sugar into a smooth, pourable glaze. You can adjust the quantity to achieve your desired consistency.
- Salt: A touch of salt is vital for balancing the sweetness and enhancing all the flavors in the cookies, preventing them from tasting flat.
Easy Step-by-Step Instructions to Make Cinnamon Roll Cookies
Ready to bake? Follow these simple instructions to create your own batch of irresistible cinnamon roll cookies:
- Cream the Wet Ingredients for the Cookie Dough. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of softened unsalted butter, 1 cup of packed light brown sugar, and 1/4 cup of granulated sugar. Cream these ingredients together on medium speed for 1-2 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl to ensure everything is well incorporated. Next, add 2 large eggs and 2 teaspoons of vanilla extract, mixing for another 1-2 minutes until fully combined and smooth.
- Incorporate the Dry Ingredients. Reduce the mixer speed to low. Gradually add 3 cups of all-purpose flour, 2 teaspoons of ground cinnamon (for that extra warmth in the cookie base!), 2 teaspoons of baking powder, and 1 teaspoon of salt. Mix until just combined. Be careful not to overmix; overworking the dough can lead to tough cookies. Stop as soon as no streaks of flour remain.
- Chill the Cinnamon Roll Cookie Dough. Lightly flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling is a crucial step that helps prevent the cookies from spreading too much during baking and allows the flavors to deepen. You can chill it for up to 24 hours for even richer flavor.
- Prepare the Buttery Cinnamon Roll Filling. While the dough chills, make your decadent filling. In a microwave-safe bowl, combine 1/4 cup of butter, 1/2 cup of brown sugar, and 2 teaspoons of cinnamon. Warm in the microwave for short bursts (15-30 seconds) until the butter is melted and the mixture is fully combined and smooth. Stir well.
- Roll Out the Dough and Add the Filling. Once chilled, divide the cookie dough into two equal halves. Lightly flour a clean work surface and your rolling pin. Roll out each dough half into a precise 12×6-inch rectangle. Evenly spread 1/2 of the prepared cinnamon filling mixture over each rectangle, making sure to reach the edges. Gently roll each dough rectangle from the long end into a tight log shape, creating a 12-inch log. Place each log carefully onto a large plate or a small baking sheet lined with parchment paper, and chill for just 10 minutes. This brief second chill helps firm up the logs for easier slicing.
- Slice and Arrange the Cinnamon Roll Cookies. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Remove the chilled dough logs from the fridge. Using a sharp knife, carefully cut each log into 1-inch thick slices. This will create those beautiful cinnamon swirls. Place the sliced cookies on the prepared baking sheet, ensuring they are about 2 inches apart to allow for proper spreading.
- Bake to Golden Perfection. Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft. Remember, you don’t want to overbake these for optimal softness! Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Whip Up the Signature Glaze and Drizzle. While the cookies are cooling, prepare the classic cinnamon roll glaze. In a small bowl, whisk together 1 cup of powdered sugar, 1 1/2 tablespoons of milk, and 1/4 teaspoon of vanilla extract until completely smooth and pourable. Once the cookies have cooled to room temperature, generously drizzle the delicious icing over the top. Serve immediately and enjoy the sweet, spiced perfection!
Expert Tips for Perfect Cinnamon Roll Cookies Every Time
Achieving bakery-quality cinnamon roll cookies is easier than you think with these expert tips and tricks:
- Don’t Skip Chilling the Dough: Chilling your cookie dough twice is crucial for several reasons. The initial chill for at least 1 hour (or up to 24 hours) helps the butter solidify, preventing excessive spreading during baking, resulting in a tighter, more defined cookie. It also allows the flavors to meld and deepen, giving you a richer taste.
- Mind the Second Chill: After filling and rolling the dough into logs, a quick 10-minute chill is important, but be precise. You want the logs firm enough to slice easily without flattening, but not so cold that they bake unevenly or become too dense. If the dough is too cold when it goes into the oven, the cookies won’t bake up properly and may remain raw in the center or become hard.
- Use a Sharp Knife for Slicing: A very sharp knife is your best friend when cutting the chilled dough logs. This ensures clean, even slices and helps maintain the beautiful spiral shape without squishing or deforming the cookies. A serrated knife can also work well.
- Avoid Overbaking for Ultimate Softness: Just like their namesake, cinnamon rolls, these cookies are best when they are soft and slightly chewy. Overbaking them will lead to dry, hard cookies. Keep a close eye on them; remove them from the oven when the edges are just set and lightly golden, and the centers still look slightly soft. They will continue to set as they cool on the baking sheet.
- Customize Your Glaze Consistency: The perfect glaze consistency is a matter of personal preference. If you prefer a thinner, more transparent drizzle, add a tiny bit more milk, a few drops at a time, until you reach your desired flow. For a thicker, more opaque glaze, add a little extra powdered sugar.
- Alternative Swirl Technique: If you’re not concerned about a perfect, tight cinnamon roll spiral, or if your dough becomes too difficult to slice neatly, don’t fret! After you’ve cut the cookies into slices, you can gently roll each piece around in your hands. This will create a more rustic, swirled effect with the cinnamon filling distributed throughout the dough, still delivering all that delicious flavor.
- Invest in Quality Ingredients: High-quality butter, fresh cinnamon, and pure vanilla extract can truly elevate the flavor of these cookies from good to extraordinary.
- Proper Flour Measurement: Always spoon and level your flour to ensure accuracy. Too much flour can result in dry, crumbly cookies.
- Don’t Crowd the Baking Sheet: Give your cookies space to breathe! Placing them too close together can lead to uneven baking and prevent proper browning.
Make Ahead, Storing, and Freezing Options
These cinnamon roll cookies are fantastic for making ahead, storing, or even freezing, ensuring you always have a delightful treat on hand:
- Make Ahead Dough: You can prepare the cookie dough up to the point of rolling and chilling. Simply make the dough, wrap it tightly in plastic wrap, and let it chill in the fridge for 1 to 24 hours. When you’re ready to bake, remove it from the fridge and continue with the recipe from the rolling and filling step. This is perfect for busy schedules!
- Storing Baked Cookies: Once baked and glazed, store your cinnamon roll cookies in an airtight container at room temperature for 2-3 days. If you want them to last a bit longer or if your kitchen is particularly warm, you can store them in the fridge for 4-5 days. Be sure they are completely cool before storing to prevent condensation.
- Freezing Baked Cookies: These cookies freeze beautifully! Allow the baked and glazed cookies to cool completely. Then, arrange them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Once solid, transfer them to an airtight container or a heavy-duty freezer-safe ziplock bag. They will keep in the freezer for up to 2 months. To enjoy, simply remove them from the freezer and let them thaw at room temperature.
- Freezing Cookie Dough Logs: For ultimate convenience, you can freeze the unbaked dough. Follow the instructions up until you have fully rolled out the dough, spread the filling, and rolled it into logs. At this point, wrap each cookie dough log tightly in two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. When you’re ready to bake, remove a log and let it thaw in the fridge overnight. Then, slice and bake as directed in the recipe.
Cinnamon Roll Cookies: Frequently Asked Questions
Chilling cookie dough, especially for these cinnamon roll cookies, serves multiple purposes. Firstly, it allows the fats (butter) to firm up, which helps prevent the cookies from spreading too much in the oven, ensuring they hold their beautiful spiral shape. Secondly, chilling the dough gives the flour a chance to fully hydrate, resulting in a more tender and cohesive cookie. Lastly, and perhaps most importantly, chilling allows the flavors to meld and deepen over time, creating a richer, more complex taste profile. I recently delved into a fascinating post on KingArthurBaking.com that brilliantly illustrates the differences in cookies based on chill time. The key takeaway is that longer chill times generally lead to richer flavors and less spread, which is exactly what we want for these picture-perfect cookies.
No, this specific cinnamon roll cookie recipe is completely yeast-free! Unlike traditional cinnamon rolls that rely on yeast for their fluffy, bread-like texture, these cookies are built on a tender sugar cookie base. We use baking powder as our leavening agent to give them a soft, slightly puffy texture that’s still distinctly cookie-like. While there might be other “cinnamon roll cookie” recipes out there that incorporate yeast for a more bread-like crumb, I personally love the simplicity and delightful chewiness that a sugar cookie base provides.
Absolutely, yes! While the texture will naturally be a bit different (a soft, chewy cookie versus a fluffy, bready roll), the flavor profile is remarkably similar. You’ll experience that same comforting aroma and taste from the rich, buttery cinnamon sugar filling and the iconic sweet glaze. It’s truly a “cookie-cutter similarity” (see what I did there 😉) to the classic cinnamon roll experience, making these a fantastic and quicker alternative when that craving strikes.
You certainly can give it a try! While I haven’t personally tested this recipe with store-bought sugar cookie dough, it’s a plausible shortcut. If you opt for this, choose a brand that is known for being pliable and easy to roll out. However, please be aware that using a store-bought base instead of the homemade sugar cookie dough provided in this recipe means I cannot guarantee the exact same taste and texture. The homemade base is specifically formulated for optimum flavor and softness, so keep that in mind when managing your expectations. Nonetheless, it could be a fun experiment for a super quick treat!
For the glaze, any type of milk will work perfectly fine! Whole milk, 2%, or even non-dairy alternatives like almond milk or oat milk can be used. The most important thing is to add it gradually, a few drops at a time, until you achieve your desired consistency. You want a glaze that is smooth, pourable, and not too thin, so it coats the cookies beautifully without running off completely.
While the classic buttery cinnamon sugar filling is perfect as is, you can certainly experiment with additions! A sprinkle of finely chopped pecans or walnuts could add a nice crunch. A tiny pinch of nutmeg or cardamom alongside the cinnamon would also enhance the spice profile. Just be mindful not to add too much, as it could alter the rolling consistency of the dough.
More Delightful Cinnamon-Inspired Recipes
If you’re as smitten with cinnamon as we are, you’ll love exploring these other irresistible recipes from my kitchen:
- Cinnamon Sugar Caramelitas: A gooey, chewy bar cookie with a fantastic cinnamon twist.
- Cinnamon Roll Cake: All the flavors of a cinnamon roll in an easy-to-make cake!
- Apple Cinnamon Scones: Flaky, tender scones bursting with apple and cinnamon goodness.
- The Best Cinnamon Rolls: The classic, fluffy, and utterly irresistible original recipe.
- Cinnamon Baked Apples: A simple, warm, and comforting dessert showcasing the beauty of baked apples and cinnamon.
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Review
Cinnamon Roll Cookies
Ingredients
- 1 cup unsalted butter – softened to room temperature
- 1 cup light brown sugar – packed
- 1/4 cup granulated sugar
- 2 eggs – large
- 2 teaspoons vanilla extract
- 3 cups all purpose flour – spooned and leveled
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
Filling
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
Icing
- 1 cup powdered sugar
- 1 1/2 tablespoons milk – or more, for desired consistency
- 1/4 teaspoon vanilla extract
Instructions
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In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and both sugars (light brown and granulated) on medium speed for 1-2 minutes until the mixture is light, fluffy, and noticeably paler. Scrape down the sides of the bowl to ensure everything is evenly incorporated. Add the eggs and vanilla extract, then mix for another 1-2 minutes until the mixture is smooth and well combined.
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Reduce the mixer speed to low. Add the all-purpose flour (spooned and leveled), ground cinnamon, baking powder, and salt to the wet ingredients. Mix until just combined, being careful not to overmix the dough. Overmixing can lead to tough cookies. Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours for deeper flavor).
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While the dough is chilling, prepare the cinnamon filling. In a microwave-safe bowl, combine the butter, brown sugar, and cinnamon. Microwave in short intervals (15-30 seconds) until the butter is melted and the mixture is fully combined and smooth. Stir thoroughly.
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Once the dough is chilled, divide it into 2 equal halves. On a lightly floured surface, roll out each dough half into a rectangular shape, approximately 12×6 inches. Evenly spread 1/2 of the prepared cinnamon filling mixture over each rectangle, making sure to spread it to the edges. Gently roll each rectangle from the long end into a tight log, creating a 12-inch log. Place each log on a large plate or small baking sheet lined with parchment paper and chill for 10 minutes. This brief chill helps the logs firm up for easier, cleaner slicing, but do not chill longer than 10 minutes to ensure proper baking.
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Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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Remove the chilled dough logs from the fridge. Using a sharp knife, carefully cut each log into 1-inch thick segments. This will reveal the beautiful cinnamon swirls.
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Place the cut cookies on the prepared baking sheet, ensuring there are at least 2 inches of space between each cookie to allow for proper spreading and even baking.
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Bake for 9-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Do not overbake! Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely to room temperature.
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Once the cookies have cooled to room temperature, generously drizzle the prepared icing over the top of each cookie. Serve and enjoy!
Icing Instructions
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To make the icing, whisk together the powdered sugar, milk (starting with 1.5 tablespoons and adding more if needed), and vanilla extract in a small bowl until the mixture is completely smooth and reaches your desired drizzling consistency.
Notes
Nutrition