Cinnamon Roll Cookies Recipe

Introduction

This Cinnamon Roll Cookies Recipe brings all the cozy, spiced flavor of classic cinnamon rolls into a simple, slice-and-bake cookie form. They are wonderfully soft and perfect with a cup of coffee or tea. For more delicious baked treats, try this Old-Fashioned Bread Pudding Recipe or these Baked Pears with Feta, Honey, and Cranberries Recipe.

Ingredients

These Cinnamon Roll Cookies deliver the warm, cozy flavors of classic cinnamon rolls in a soft, chewy cookie form with a sweet glaze drizzle.

• 3 cups all-purpose flour (360g)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened (113g)
• 1 cup granulated sugar (100g)
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup unsalted butter, melted (56g)
• ½ cup packed light brown sugar (110g)
• 1½ tablespoons ground cinnamon
• 1 cup powdered sugar (120g)
• 2 tablespoons milk
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract

Timing

Prep Time	30 minutes
Cook Time	12 minutes
Total Time	42 minutes

Context: These Cinnamon Roll Cookies are about 20% faster to make than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Dough

In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.

Gradually mix in the flour and salt until a soft, pliable dough forms. Tip: Avoid overmixing to ensure your Cinnamon Roll Cookies stay tender.

Step 2 — Chill the Dough

Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This makes the dough easier to roll out and prevents spreading.

For best results, chill until firm but not rock-hard—about 1 to 2 hours depending on your fridge temperature.

Step 3 — Roll Out the Dough

On a lightly floured surface, roll the chilled dough into a rectangle roughly ¼-inch thick. Use a rolling pin and rotate the dough occasionally to prevent sticking.

If the dough becomes too soft, return it to the refrigerator for 10–15 minutes before continuing.

Step 4 — Add the Cinnamon Filling

In a small bowl, mix softened butter, brown sugar, and ground cinnamon to create a spreadable paste. Evenly spread this mixture over the rolled-out dough, leaving a small border around the edges.

For extra flavor, you can add a pinch of nutmeg or a drizzle of honey to the filling.

Step 5 — Roll and Slice

Starting from one long side, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice the log into ½-inch thick rounds.

Tip: For clean cuts, wipe your knife between slices and rotate the log as you go.

Step 6 — Arrange on Baking Sheet

Place the sliced Cinnamon Roll Cookies about 2 inches apart on a parchment-lined baking sheet. This gives them room to spread slightly without touching.

If any cookies have unravelled, gently press the ends back together before baking.

Step 7 — Bake to Perfection

Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly soft—they will firm up as they cool.

Avoid overbaking to keep your Cinnamon Roll Cookies soft and chewy. Rotate the pan halfway through for even browning.

Step 8 — Cool and Glaze

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without breaking.

Once completely cool, drizzle with a simple powdered sugar glaze or cream cheese frosting for that classic cinnamon roll finish.

Nutritional Information

Calories	180
Protein	2g
Carbohydrates	25g
Fat	8g
Fiber	1g
Sodium	120mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty flavor to your Cinnamon Roll Cookies.
• Coconut sugar — A lower glycemic alternative with caramel notes.
• Greek yogurt — Reduces fat while adding protein and tanginess.
• Almond flour — Creates gluten-free Cinnamon Roll Cookies with rich texture.
• Applesauce — Cuts oil content and adds natural sweetness.
• Oat milk — A creamy dairy-free option for the icing.
• Monk fruit sweetener — Zero-calorie sweetness perfect for low-carb diets.
• Reduced-sodium cinnamon — Maintains spice flavor with less salt.

Serving Suggestions

• Pair warm Cinnamon Roll Cookies with a cold glass of milk for a classic treat.
• Serve alongside coffee or hot chocolate during holiday gatherings.
• Create a dessert platter with Cinnamon Roll Cookies, fresh fruit, and cheese.
• Offer as a sweet addition to brunch menus next to pancakes or waffles.
• Drizzle with cream cheese glaze and garnish with chopped pecans for extra flair.
• Package in decorative boxes or bags for thoughtful homemade gifts.

These Cinnamon Roll Cookies are versatile enough for any occasion, from casual snacks to festive celebrations.

Common Mistakes to Avoid

• Mistake: Using warm butter, which melts too fast and causes cookies to spread. Fix: Use chilled butter and chill the dough thoroughly before slicing and baking.
• Mistake: Overmixing the dough, which develops gluten and makes cookies tough. Fix: Mix just until the flour disappears to keep the texture tender.
• Mistake: Rolling the dough too thick, leading to undercooked centers. Fix: Aim for a ¼-inch thickness for even baking and a crisp edge.
• Mistake: Skipping the chill time, causing the spiral to unroll in the oven. Fix: Refrigerate the rolled log for at least 1–2 hours to set the shape.
• Mistake: Spreading the cinnamon filling too close to the edges, which leaks out. Fix: Leave a ½-inch border when sprinkling the cinnamon-sugar mixture.
• Mistake: Baking on a warm sheet, which encourages spreading. Fix: Always use a cool baking sheet or line with parchment paper for each batch.
• Mistake: Overbaking, which results in hard, dry cookies instead of soft ones. Fix: Bake until just set and lightly golden at the edges.
• Mistake: Slicing with a dull knife, which squashes the spiral layers. Fix: Use a sharp serrated knife and a gentle sawing motion for clean cuts.

Storing Tips

• Fridge: Store cinnamon roll cookies in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm cinnamon roll cookies in a 300°F oven for 5-8 minutes until heated through.

Always ensure reheated cinnamon roll cookies reach an internal temperature of 165°F for food safety.

Conclusion

These Cinnamon Roll Cookies are the perfect treat for any cinnamon lover. If you enjoyed these, you might also love our Apple Cinnamon Bread Recipe. Give this recipe a try and share your results in the comments below!

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FAQs

Can I make Cinnamon Roll Cookies ahead of time?

Yes, you can prepare the dough for Cinnamon Roll Cookies in advance. Wrap it tightly and refrigerate for up to 2 days before rolling and baking.

How do I prevent my Cinnamon Roll Cookies from spreading too much?

Ensure your dough is well chilled before baking. Using cold butter and not overmixing the dough also helps these Cinnamon Roll Cookies keep their shape.

Can I freeze baked Cinnamon Roll Cookies?

Absolutely. Let the Cinnamon Roll Cookies cool completely, then store them in an airtight container or freezer bag. They will keep well for up to 3 months.