If you love the warm, comforting flavors of freshly baked cinnamon rolls but want a quicker, easier treat, this Cinnamon Roll Cookies Recipe is going to be your new best friend. These cookies capture that classic cinnamon swirl magic in a bite-sized form that’s perfect for snacking or sharing with friends over coffee. Trust me, once you try these, you’ll be making them on repeat!
Why You’ll Love This Recipe
- Simple Ingredients: No fancy stuff needed—just pantry staples that come together beautifully.
- Effortless Cinnamon Swirls: You get the iconic cinnamon roll spiral without the tricky dough shaping.
- Soft, Tender Texture: These cookies are soft and pillowy, just like the doughy goodness you love.
- Delicious Frosting Finish: A sweet, creamy glaze that makes every bite extra special.
Ingredients & Why They Work
The ingredients here are straightforward but come together for a cookie that tastes just like cinnamon rolls in miniature form. The balance between buttery dough and cinnamon sugar is key, and trust me, you want that frosting to really seal the deal.
- Butter: Using softened butter helps create that tender, rich dough base and luscious frosting.
- Sugar: Both granulated and powdered sugar have roles—granulated for the dough and filling, powdered for smooth frosting.
- Egg: Adds moisture and helps bind everything together for a perfectly pliable dough.
- Vanilla Extract: Gives a subtle warmth and depth that pairs beautifully with cinnamon.
- Baking Powder: Just a little to give the cookies a slight lift without making them cakey.
- Flour: The base of the dough and a bit in the filling to keep everything neat and tidy.
- Cinnamon: The star spice—get good quality for the best aroma and flavor.
- Milk: Helps thin the frosting just enough so it’s easy to spread or pipe.
Make It Your Way
I love mixing up this Cinnamon Roll Cookies Recipe depending on my mood or the season—and you totally can, too! It’s super flexible, so you can add your own little twists without messing with the overall magic.
- Variation: Sometimes I swap out the cinnamon sugar filling for a combo of brown sugar and nutmeg for a cozy twist during fall.
- Dietary Mods: You can swap the butter for dairy-free margarine and use almond milk in the frosting to make these vegan-friendly.
- Seasonal Touches: Add a sprinkle of chopped pecans or drizzle maple glaze on top for extra fall vibes.
Step-by-Step: How I Make Cinnamon Roll Cookies Recipe
Step 1: Whip Up the Perfect Sugar Cookie Dough
Start by creaming together the softened butter and sugar until the mixture is fluffy and light—that’s the secret to a tender cookie. Beat in the egg and vanilla next, then gently fold in baking powder and flour. Don’t rush this part—scrape down the sides of your bowl to make sure everything is evenly combined but be careful not to overwork the dough or it could get tough. Once your dough comes together, spoon it onto floured plastic wrap and roll it into a neat 12-inch square—this shape makes the cinnamon roll swirl easier to get just right.
Step 2: Get That Cinnamon Sugar Filling Going
In a small bowl, mix together butter, sugar, cinnamon, and a little flour until it forms a spreadable, cinnamon-packed paste. Dollop it over your rolled-out dough, then carefully spread it to every edge. Take your time here so the cinnamon sugar layer is even—that’s the heart of these cookies!
Step 3: Roll It Up Tight and Chill
Now, here’s a little trick: roll your dough up as tightly as you can without squishing it or forcing the filling out. Tighter rolls mean prettier cookies with better swirls. Once rolled, wrap it in the plastic wrap and refrigerate for at least an hour—this resting time firms up the dough so slicing is clean and easy.
Step 4: Slice, Bake & Cool
Preheat your oven to 350℉ and line a baking sheet with parchment paper or a silicone mat. Remove your dough log from the fridge, unwrap, and slice into 32 evenly spaced cookies—no wobbling here! Arrange them on your sheet, leaving about an inch between cookies because they’ll puff up just a bit while baking. Bake for 8 to 10 minutes, or until the edges turn a gentle golden color. Let them cool completely. I’ve learned that frosting melts off if you skip the cooling step, so don’t rush this part!
Step 5: Frost and Devour
Beat softened butter until smooth for your frosting, then gradually add powdered sugar, vanilla, and milk. Start with 1 tablespoon of milk, then add more if needed to get a perfect spreadable consistency. You can pipe it on for that bakery-style look or just smear it on with a knife—both ways taste amazing. Once frosted, these cookies are ready to wow your family or treat yourself to a cozy afternoon snack!
Pro Tips for Making Cinnamon Roll Cookies Recipe
- Soft Butter Is Key: Make sure your butter is softened, not melted. This keeps the dough from being greasy and helps the texture stay perfect.
- Roll Out Evenly: Try to get an even 12×12 inch square so your cinnamon sugar layer spreads evenly, helping each cookie have a perfect swirl.
- Don’t Skip Chilling: Chilling the rolled log firm up the dough for easy slicing and prevents filling leaks during baking.
- Cool Completely Before Frosting: I’ve made the mistake of frosting warm cookies before and ended up with frosting melting all over the place—give them time to cool!
How to Serve Cinnamon Roll Cookies Recipe
Garnishes
I usually keep it simple and let the frosting shine, but once in a while, I sprinkle a tiny pinch of cinnamon or even some finely chopped toasted pecans over the frosting for an extra layer of flavor and texture. It adds just the right pop without stealing the show.
Side Dishes
These cookies pair beautifully with a nice big mug of coffee or chai tea. For a cozy brunch, I like serving them alongside fresh fruit or yogurt parfaits—which balance the sweetness perfectly.
Creative Ways to Present
For holidays or parties, I arrange these cookies standing up in a pretty circle on a platter like mini cinnamon roll bouquets. You can even drizzle a little extra frosting or caramel sauce over the top to impress your guests. It’s a fun way to serve a familiar favorite with a twist.
Make Ahead and Storage
Storing Leftovers
I like storing these cookies in an airtight container at room temperature for up to 3 days. The frosting keeps them moist, and they stay soft—perfect for when you want a sweet snack later in the week.
Freezing
You can freeze these Cinnamon Roll Cookies Recipe cookies either sliced and unfrosted or fully baked and frosted. Just lay them out on a baking sheet to freeze individually, then pack them in freezer-safe bags. They keep well for up to 2 months, so you can enjoy cinnamon roll goodness anytime.
Reheating
When you’re ready to enjoy your frozen treats, thaw at room temperature for about 30 minutes, then warm them gently in the microwave for 10-15 seconds or in a low oven to refresh that soft texture. If they were frozen unfrosted, frost after warming for best results.
FAQs
-
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and roll it into the log, then wrap tightly and refrigerate for up to 48 hours before slicing and baking. This actually helps the flavors meld.
-
What if I don’t have a stand mixer?
No worries! You can cream the butter and sugar using a hand mixer or even by hand with a wooden spoon as long as you dedicate a bit of elbow grease.
-
Can I make these gluten-free?
Yes. Swap regular flour for a 1:1 gluten-free baking flour blend. Just be aware that texture may vary slightly.
-
How should I store leftover frosted cookies?
Store frosted cookies in an airtight container at room temperature for up to 3 days to keep the frosting and texture fresh.
Final Thoughts
Honestly, this Cinnamon Roll Cookies Recipe has become a favorite in my kitchen because it brings all those cozy, nostalgic cinnamon roll vibes without all the fuss of traditional baking. Whether you’re baking for special occasions or everyday treats, these cookies never disappoint. So grab your ingredients, roll up your sleeves, and enjoy the sweet, inviting aroma filling your home—trust me, you’ll want to share these with everyone you know!
Print
Cinnamon Roll Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cinnamon Roll Cookies capture the delicious flavors of classic cinnamon rolls in a convenient bite-sized cookie. Soft sugar cookie dough is rolled with a buttery cinnamon sugar filling, baked until golden, and topped with a creamy vanilla frosting. Perfect for a sweet snack or dessert.
Ingredients
Cookie Dough:
- 3/4 cup butter softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/8 teaspoon baking powder
- 2 1/4 cups flour
Cinnamon Sugar Filling:
- 1/4 cup butter softened
- 1/3 cup sugar
- 1 tablespoon cinnamon
- 2 teaspoons flour
Frosting:
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Make the Sugar Cookie Dough: In the bowl of a stand mixer, beat the butter and sugar until well combined. Stir in the egg and vanilla. Add the baking powder and flour and stir until combined, scraping down the edges of the bowl as needed. Spoon the dough onto a large piece of lightly floured plastic wrap and roll out with a floured rolling pin to a 12 x 12 inch square.
- Make the Cinnamon Sugar Filling: In a small bowl, stir together the butter, sugar, cinnamon, and flour until well combined. Dollop the mixture evenly over the rolled out dough and spread carefully to the edges.
- Roll the Dough: Roll the dough up as tightly as possible without squishing it. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Bake the Cookies: Preheat the oven to 350 degrees Fahrenheit. Remove the dough from the fridge and unwrap. Cut into 32 even slices. Place the slices spaced at least 1 inch apart on a parchment-lined or silicone mat lined baking sheet. Bake for 10 minutes or until light golden brown around the edges. Let cool completely.
- Frost the Cookies: In a large bowl, beat the softened butter until smooth. Add the powdered sugar, vanilla, and 1 tablespoon of milk and stir until combined. Add additional milk if needed to reach desired consistency. Pipe or spread the frosting over the cooled cookies.
Notes
- You can chill the dough before rolling it out for up to 48 hours to improve handling and flavor.
- Ensure the cinnamon sugar filling is spread evenly for consistent flavor in each cookie.
- Use a sharp knife to cut clean slices to keep the swirls intact.
- For easier frosting application, use a piping bag or offset spatula.
- Store cookies in an airtight container at room temperature for up to 3 days.
