Cinnamon Roll Cookies Recipe
Introduction
Cinnamon roll cookies capture the warm, comforting flavors of classic cinnamon rolls in a fun, bite-sized cookie form. These soft, swirled treats are perfect for sharing or enjoying with a cup of coffee. The sweet glaze on top adds the perfect finishing touch.
Ingredients
- 3 cups all-purpose flour, plus more for surface
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 Tbsp. milk
- 1 tsp. pure vanilla extract
- 2 Tbsp. melted butter (for filling)
- 1/4 cup packed brown sugar (for filling)
- 2 tsp. ground cinnamon (for filling)
- 1 1/4 cups powdered sugar (for glaze)
- 2 Tbsp. milk (for glaze)
Instructions
- Step 1: Heat oven to 350°F and line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt.
- Step 2: In another large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until fluffy and pale. Add the egg, milk, and vanilla, then beat until combined. Gradually add the flour mixture and mix until the dough comes together. Divide the dough in half.
- Step 3: On a floured surface, roll each half of the dough into a 9×10 inch rectangle about ¼-inch thick.
- Step 4: In a small bowl, mix the brown sugar and cinnamon. Brush each dough rectangle with melted butter, then sprinkle evenly with the cinnamon sugar mixture. Roll each rectangle tightly into a log.
- Step 5: Slice the logs into ½-inch thick slices and place them 1 inch apart on the prepared baking sheets. Bake until lightly golden, about 12 to 14 minutes. Let the cookies cool on the sheets for 5 minutes.
- Step 6: In a small bowl, whisk together the powdered sugar and milk to make the glaze. Drizzle the glaze over the warm cookies before serving.
Tips & Variations
- For extra soft cookies, avoid overbaking and remove them as soon as the edges turn golden.
- Try adding chopped nuts or raisins to the cinnamon sugar filling for added texture and flavor.
- Use cream cheese frosting instead of the glaze for a richer topping that mimics classic cinnamon rolls.
- To make dough easier to handle, chill it for 20 minutes before rolling out.
Storage
Store the cinnamon roll cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in the microwave or oven to soften the glaze and bring back a fresh-baked warmth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze cinnamon roll cookies?
Yes, you can freeze the baked and cooled cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and reheat gently before serving.
Can I use salted butter instead of unsalted?
You can use salted butter, but reduce or omit the additional salt in the recipe to avoid overly salty cookies.
Print
Cinnamon Roll Cookies Recipe
- Total Time: 34 minutes
- Yield: About 24 cookies 1x
Description
These Cinnamon Roll Cookies capture the classic flavors of cinnamon rolls in a delightful bite-sized cookie form. Soft, buttery dough is rolled with a sweet cinnamon sugar filling, baked until golden, and finished with a smooth powdered sugar glaze. Perfect for a cozy dessert or sweet snack.
Ingredients
For cookies
- 3 cups all-purpose flour, plus more for surface
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 Tbsp milk
- 1 tsp pure vanilla extract
For filling
- 2 Tbsp melted butter
- 1/4 cup packed brown sugar
- 2 tsp ground cinnamon
For glaze
- 1 1/4 cups powdered sugar
- 2 Tbsp milk
Instructions
- Preheat and prepare baking sheets: Heat oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon kosher salt to combine these key dry ingredients evenly.
- Cream butter and sugar: Using a hand mixer or stand mixer, beat 1 cup softened butter and 1 cup granulated sugar until the mixture is pale and fluffy, indicating proper incorporation and aeration.
- Add wet ingredients: Beat in 1 large egg, 1 tablespoon milk, and 1 teaspoon pure vanilla extract until fully combined to form the cookie dough base.
- Add dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid toughening the dough. Divide the dough into two equal parts.
- Roll dough: On a floured surface, roll each piece of dough into a 9″ by 10″ rectangle about 1/4 inch thick, preparing for filling and rolling.
- Prepare filling and spread: In a small bowl, combine 1/4 cup packed brown sugar with 2 teaspoons ground cinnamon. Brush each dough rectangle with 2 tablespoons melted butter, then evenly sprinkle the cinnamon sugar mixture over the surfaces.
- Roll into logs and slice: Tightly roll each rectangle up into a log shape. Slice each log into 1/2-inch thick slices to form individual cookies.
- Bake: Place slices on prepared baking sheets spaced 1 inch apart. Bake at 350°F for 12 to 14 minutes until cookies are lightly golden around the edges. Let cool on baking sheets for 5 minutes.
- Prepare and drizzle glaze: In a small bowl, mix 1 1/4 cups powdered sugar with 2 tablespoons milk until smooth. Drizzle the glaze over the cooled cookies to finish.
Notes
- Ensure butter is softened for best creaming results with sugar.
- Do not overmix the dough once the flour is added to keep cookies tender.
- If dough becomes too soft, chill briefly before rolling to manage handling.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free glaze, substitute milk with almond or oat milk.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Roll Cookies, cinnamon cookies, baked cinnamon treats, cookie recipe, sweet cookies, cinnamon sugar cookies
