Irresistible Cinnamon Roll Cookies bring together everything I love about classic cinnamon rolls in the form of a soft, buttery cookie. Swirled with cinnamon-sugar and topped with a sweet glaze, these cookies are tender, chewy, and packed with warm spice in every bite. They’re perfect for cozy afternoons, holiday cookie trays, or anytime I crave the comfort of a cinnamon roll without all the rising and baking time.
Why You’ll Love This Recipe
I love these cookies because they combine two dessert favorites—cookies and cinnamon rolls—into one easy-to-make treat. They have all the flavors of a cinnamon roll but with the convenience of a slice-and-bake cookie. The dough is rich and buttery, the cinnamon swirl adds the perfect amount of sweetness and spice, and the glaze ties it all together. Whether I’m baking for a party or just treating myself, these cookies always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter, softened
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Granulated sugar
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Egg
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Vanilla extract
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Brown sugar
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Ground cinnamon
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Powdered sugar
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Milk or cream (for glaze)
Directions
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I start by creaming the butter and sugar until light and fluffy, then I beat in the egg and vanilla.
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In a separate bowl, I whisk together the dry ingredients—flour, baking powder, and salt—and mix them into the wet ingredients to form a soft dough.
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I divide the dough into two portions, roll each one into a rectangle, and chill them to make rolling easier.
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I spread a mixture of brown sugar and cinnamon over each chilled dough rectangle, then roll them up tightly like a cinnamon roll.
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Once rolled, I wrap the logs and chill them again so they’re firm enough to slice.
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I slice the dough into cookies and bake them until just golden around the edges.
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Once cool, I drizzle them with a simple glaze made from powdered sugar and milk.
Servings and timing
This recipe makes about 24 cookies.
Prep time: 30 minutes
Chill time: 1–2 hours
Bake time: 10–12 minutes
Total time: Around 2.5 hours including chilling
Variations
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I sometimes add a touch of nutmeg to the cinnamon filling for extra warmth.
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For a richer dough, I mix in a bit of cream cheese.
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I’ve also used maple syrup in the glaze for a maple-cinnamon flavor twist.
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For a crunchier texture, I sprinkle finely chopped pecans or walnuts into the cinnamon filling.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well—I stack them between layers of parchment and freeze for up to 2 months.
To refresh them, I let frozen cookies come to room temperature, or I microwave them for 5–10 seconds to bring back that just-baked softness.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and keep it chilled in the fridge until I’m ready to slice and bake.
Why is my dough cracking when I roll it?
That usually means it’s too cold. I let it sit out for a few minutes before rolling to make it more pliable.
Can I skip the glaze?
Sure, but I think the glaze adds that final sweet touch that really makes these feel like mini cinnamon rolls.
What’s the best way to slice the cookie dough cleanly?
I use a sharp knife and chill the dough well. Sometimes I even pop it in the freezer for 10 minutes before slicing to keep the swirls neat.
Can I use a store-bought dough as a shortcut?
If I’m in a rush, sugar cookie dough can work as a base, but the flavor and texture are best when I make it from scratch.
Conclusion
These Irresistible Cinnamon Roll Cookies are one of my favorite ways to enjoy the flavor of cinnamon rolls in a fun, snackable format. The buttery dough, warm spice, and sweet glaze come together in perfect harmony. Whether I’m baking for a holiday, a cozy weekend, or just to fill the kitchen with the smell of cinnamon, these cookies never disappoint.
