If you love the warm, comforting taste of cinnamon rolls but want an easier-to-make treat, this Cinnamon Roll Cookies Recipe is exactly what you need. I absolutely love how these cookies capture that signature cinnamon-sugar swirl in a perfectly soft, bite-sized cookie that you can enjoy any time. Whether you’re baking for a sweet breakfast surprise or an afternoon coffee companion, these cookies hit the spot every single time.
When I first tried this Cinnamon Roll Cookies Recipe, I was amazed at how simple it was to get that “rolled-up” cinnamon goodness without fussing with sticky dough and complicated icing. You’ll find that these cookies bake up tender with just the right cinnamon kick and a pleasantly sweet brown sugar filling that melts in your mouth. Trust me, this is one recipe you’ll turn to again and again!
Why You’ll Love This Recipe
- Easy To Make: You don’t need any fancy skills or tools to pull this off—just basic mixing and rolling.
- Delicious Cinnamon Flavor: The cinnamon and brown sugar filling is perfectly balanced and melts into every bite.
- Versatile Snack: These cookies are great for breakfast, snacks, or dessert, making them an anytime treat.
- Family Favorite: I’ve watched my family go crazy for these, especially with a cup of coffee or hot cocoa.
Ingredients You’ll Need
The ingredients for this Cinnamon Roll Cookies Recipe come together to create a dough that’s soft yet rolls easily, combined with a filling that’s rich with cinnamon and sweetness. Using simple pantry staples means you can whip these up any time the craving hits.
- All-purpose flour: Provides structure, so opt for a good quality flour for the best texture.
- Baking powder: Helps the cookies rise just enough for a soft bite.
- Ground cinnamon: The star spice that delivers that warm, cozy cinnamon roll flavor.
- Salt: Balances out sweetness and enhances flavor.
- Unsalted butter: Softened butter yields tender cookies with a rich mouthfeel.
- Granulated sugar: Adds subtle sweetness and helps with dough texture.
- Brown sugar: Gives a deep, caramel-like sweetness essential for that filling.
- Egg: Binds everything together and provides moisture.
- Vanilla extract: Adds a mellow, aromatic undertone that rounds out the flavors.
- For the filling – Brown sugar: Mixed with cinnamon for a luscious, gooey center.
- For the filling – Ground cinnamon: Intensifies the cinnamon roll vibe with every bite.
Variations
One of the things I enjoy most about this Cinnamon Roll Cookies Recipe is how easy it is to tweak for different tastes or dietary preferences, making it really your own. I’ve experimented with a few ideas and I encourage you to try them out!
- Add Nuts: I like tossing in chopped pecans or walnuts to add crunch and extra warmth to the flavor.
- Dairy-Free Version: Swap the butter for a plant-based alternative and use a flax egg (1 tbsp ground flax + 3 tbsp water) to make it vegan-friendly.
- Spiced Up: Try adding a pinch of nutmeg or cardamom to the cinnamon-sugar filling for a festive twist.
- Glaze It: I sometimes drizzle a simple cream cheese glaze on top for an indulgent finish that really makes these cookies pop.
How to Make Cinnamon Roll Cookies Recipe
Step 1: Mix your dry ingredients
Start by whisking together the all-purpose flour, baking powder, salt, and cinnamon in a medium bowl. This step ensures your cinnamon is evenly distributed so every bite bursts with flavor. I find that breaking up any clumps in the cinnamon powder helps avoid uneven spots of spice later on.
Step 2: Cream butter and sugars
In a separate bowl, cream the softened butter with granulated sugar and brown sugar until it’s light and fluffy—this usually takes about 3-4 minutes with a hand mixer. This step is key because it traps air, leading to tender cookies. I like to scrape down the bowl halfway through to make sure everything blends perfectly.
Step 3: Add egg and vanilla
Beat in the egg and vanilla extract until the mixture is smooth and well combined. This adds richness and moisture to your dough. When I first made these, I didn’t always get a smooth mix here and ended up with uneven baking, so don’t skip mixing thoroughly.
Step 4: Combine wet and dry ingredients
Gradually incorporate the dry ingredients into the wet mixture, stirring gently just until combined. Overmixing is a common mistake that can make cookies tough rather than soft, so stop as soon as you don’t see flour streaks. Your dough should be slightly sticky but firm enough to roll out.
Step 5: Prepare the cinnamon filling
Mix brown sugar and ground cinnamon for the filling in a small bowl. This simple combo is what gives these cookies that irresistible cinnamon roll flavor we all love. I use packed brown sugar here to ensure the filling holds together nicely during rolling.
Step 6: Assemble the roll
On a piece of parchment paper, spread half of the dough into a rough rectangle shape. Sprinkle the cinnamon sugar filling evenly over this dough layer. Carefully roll it up from one side, using the parchment paper to help shape it into a tight log. This step might feel tricky if you haven’t rolled dough before, but I promise it gets easier with practice! You want a snug roll so the filling doesn’t spill out when you slice.
Step 7: Slice and bake
Slice the rolled dough log into even rounds about ¼ to ½ inch thick. Arrange the slices on a parchment-lined baking sheet, spacing them about 2 inches apart since they’ll spread a bit. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the edges turn golden brown. When I first baked these, I watched closely on the 10-minute mark to avoid overbaking and losing that soft, chewiness.
Pro Tips for Making Cinnamon Roll Cookies Recipe
- Use Room Temperature Butter: This makes creaming easier and results in fluffier cookie dough.
- Don’t Overmix the Dough: Stir until just combined to keep cookies tender, not tough.
- Roll Tight, But Not Too Tight: A snug roll keeps filling inside but doesn’t squeeze all the air out.
- Watch the Bake Time: Baking just until edges turn golden ensures the centers stay soft.
How to Serve Cinnamon Roll Cookies Recipe
Garnishes
I like to keep things simple by dusting my cookies with a little powdered sugar or a drizzle of vanilla glaze for extra sweetness and that classic cinnamon roll look. Sometimes, a tiny bit of cream cheese frosting piped on top is a fun way to dress them up when I want to impress guests.
Side Dishes
These cookies go perfectly alongside a hot cup of coffee or chai tea, and for brunch, I sometimes serve them next to fresh fruit or yogurt. They’re comforting enough to stand alone as a sweet bite anytime you need a treat.
Creative Ways to Present
For special occasions, I love arranging these cookies in a spiral on a large platter to mimic the cinnamon roll shape visually. Wrapping them individually in parchment and tying with twine makes them perfect little gifts or favors at gatherings. It’s a charming way to share the warmth of homemade baking with friends and family.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Cinnamon Roll Cookies in an airtight container at room temperature, where they stay soft and delicious for up to 3 days. If you want to keep them fresh longer, adding a slice of bread to the container helps retain moisture, which I discovered by accident and it really works!
Freezing
I’ve found freezing these cookies is a lifesaver when I bake a big batch. I wrap individual cookies in plastic wrap and place them in a freezer-safe bag. They freeze beautifully for up to 2 months without losing any flavor or texture.
Reheating
To reheat, pop the cookies in the microwave for 15-20 seconds or warm them in a low oven (about 300°F) for 5 minutes. This refreshes their softness and brings back that just-baked aroma. I always recommend reheating single cookies so you don’t dry out the whole batch.
FAQs
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Can I substitute whole wheat flour for all-purpose flour in this Cinnamon Roll Cookies Recipe?
Yes, you can substitute whole wheat flour for all-purpose, but keep in mind the cookies may turn out denser and have a nuttier flavor. To keep them lighter, try using half whole wheat and half all-purpose flour. This balances health benefits while maintaining a tender texture.
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How do I prevent the cinnamon sugar filling from leaking out while baking?
The key is rolling the dough tightly but gently, so the filling is snug inside the roll. Also, slicing the log evenly helps keep the rounds intact during baking. Using parchment paper both to roll and bake further reduces stickiness and mess.
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Can I make the dough ahead of time?
Absolutely! You can prepare the dough, roll it out with the filling, and then wrap the log tightly in plastic wrap. Store it in the fridge for up to 24 hours before slicing and baking. This actually helps deepen the flavors and makes slicing easier.
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Are these Cinnamon Roll Cookies gluten-free?
The recipe as written uses all-purpose flour, which contains gluten. If you want a gluten-free version, substitute a gluten-free flour blend that’s suitable for cookies. Since gluten-free flours behave differently, you might need to adjust moisture slightly and keep an eye on baking time.
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What can I use instead of brown sugar for the filling?
If you don’t have brown sugar on hand, you can mix granulated sugar with a little molasses or maple syrup to get a similar flavor and moisture level. Light brown sugar substitutes work best to maintain that classic cinnamon roll taste.
Final Thoughts
This Cinnamon Roll Cookies Recipe has become one of my go-to comfort bakes because it’s simple, flavorful, and so satisfying without all the fuss of traditional cinnamon rolls. I love sharing this recipe with friends because it always brings smiles and requests for seconds. If you try it out, you’ll enjoy a perfect balance of soft cookie texture and that beloved cinnamon swirl, making your kitchen smell like a cozy bakery. Give it a shot—you might just find your new favorite cookie!
Print
Cinnamon Roll Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Cinnamon Roll Cookies combine the warm, comforting flavors of classic cinnamon rolls into bite-sized cookies that are perfect for snacking or sharing. These delightful treats feature a soft, buttery dough rolled with a sweet cinnamon-sugar filling, baked to golden perfection. Ideal for breakfast, dessert, or anytime you crave a sweet cinnamon treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
Filling
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon to ensure even distribution of the leavening agents and spices.
- Cream butter and sugars: In a separate bowl, use an electric mixer or a sturdy spoon to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined.
- Add egg and vanilla: Beat in the large egg and vanilla extract into the creamed butter-sugar mixture until the batter is smooth and homogenous.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overmixing which can make cookies tough.
- Prepare the filling: In a small bowl, mix together the brown sugar and ground cinnamon that will be used as the sweet rolling filling for the cookies.
- Roll out dough: Spread half of the cookie dough evenly on a piece of parchment paper into a rectangular shape. Sprinkle the cinnamon-sugar filling evenly over the dough.
- Form the roll: Carefully roll the dough into a tight log using the parchment paper to help guide and roll it evenly without cracking.
- Slice and place on baking sheet: Using a sharp knife, slice the rolled dough into rounds approximately ½ inch thick, and place them spaced apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookies turn golden brown around the edges but remain soft in the center.
- Cool and serve: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For best results, ensure your butter is softened but not melted before creaming with sugars.
- If you prefer a more pronounced cinnamon flavor, feel free to increase the cinnamon slightly in both dough and filling.
- Use a sharp knife to slice the rolled dough cleanly to preserve cookie shape.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
- You can add a simple glaze of powdered sugar and milk once cooled for extra sweetness.
Nutrition
- Serving Size: 1 cookie (34g)
- Calories: 145
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
