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I have a soft spot for anything that smells like cinnamon and butter baking together — these cinnamon roll cookies capture that cozy, bakery-fresh feeling without the fuss of making actual rolls. They’re essentially a rolled cookie dough filled with cinnamon sugar, sliced into little spirals and baked until the edges are just golden. Make them for a weekend brunch, a holiday cookie swap, or an afternoon with the kids — and if you want another take on this idea, check this cinnamon roll cookies recipe for inspiration.
What makes this recipe special
These cookies deliver the comforting flavor of cinnamon rolls with the ease of a drop cookie. They’re quick to assemble, use pantry staples, and produce tender, slightly chewy rounds that are kid-friendly and great for gifting. Because the dough is rolled and sliced, each cookie has a delightful spiral of cinnamon sugar in the center — the texture contrasts make every bite satisfying.
“Warm, buttery, and perfectly spiced — these became my go-to weekend treat. Everyone asks for the recipe!”
Preparing Cinnamon Roll Cookies
This method is straightforward: you cream the butter and sugars, mix in an egg and vanilla, then combine with dry ingredients to form a dough. Roll the dough into a rectangle, sprinkle with cinnamon sugar, roll into a log, slice into rounds, and bake. The technique is similar to making pinwheel cookies; the key is keeping the dough cold enough to slice clean spirals but soft enough to roll without cracking.
What you’ll need
2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter, softened, 1 cup brown sugar, packed, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 2 tablespoons cinnamon, 1/4 cup granulated sugar (for cinnamon sugar)
Substitutions:
- Butter: You can substitute with an equal amount of vegan butter for a dairy-free option, though texture may be slightly different.
- Brown sugar: If you only have light brown sugar, it works fine; dark brown adds more molasses depth.
- Flour: For a slightly more tender cookie, replace up to 1/4 cup of the all-purpose flour with cake flour.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk together the all-purpose flour, baking soda, and salt in a medium bowl; set aside.
- In a large bowl, cream the softened unsalted butter with the packed brown sugar and 1/2 cup granulated sugar until the mixture is light and fluffy.
- Beat in the large egg and vanilla extract until the mixture is smooth and evenly combined.
- Add the dry ingredients to the wet ingredients gradually, mixing just until a soft dough forms — avoid overmixing.
- In a small bowl, stir together the 2 tablespoons cinnamon and the 1/4 cup granulated sugar to make the cinnamon sugar.
- Lightly flour your work surface and roll the dough into a rough rectangle about 1/4–1/2 inch thick. Sprinkle the cinnamon sugar evenly over the dough.
- Starting from one long side, roll the dough up tightly into a log. Chill briefly if the dough becomes too soft to slice.
- Slice the log into 1/2-inch-thick rounds and place them on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 8–10 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Best ways to enjoy it
These cookies are lovely warm with a cup of coffee or cold milk. For a brunch spread, serve alongside fruit salad and scrambled eggs for a sweet counterpoint. They’re also great at holiday cookie exchanges — stack them on a platter or tie a few with twine as a simple edible gift. For more presentation ideas and similar recipes, see this Cinnamon Roll Cookies reference.
Storage and reheating tips
- Room temp: Store cooled cookies in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 1 week in an airtight container.
- Freezing: Freeze unbaked cookie slices on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time. Baked cookies freeze well for up to 2 months.
- Reheat: Warm cookies for 7–10 seconds in the microwave or 3–4 minutes at 300°F (150°C) in the oven for that just-baked feel.
Helpful cooking tips
- Don’t overwork the dough: Mix until just combined to keep cookies tender.
- Chill if necessary: If the log gets too soft, a 10–15 minute chill helps with cleaner slices.
- Uniform slices: Use a sharp knife and a gentle sawing motion to prevent squashing the log.
- Watch bake time closely: These are best when the edges are only lightly golden — they continue to set as they cool.
Creative twists
- Icing: Drizzle a simple powdered sugar glaze (powdered sugar + milk + vanilla) over cooled cookies for a sweeter finish.
- Nuts: Sprinkle chopped pecans or walnuts over the cinnamon sugar before rolling for crunch.
- Cardamom or ginger: Add 1/4 teaspoon of ground cardamom or ginger to the cinnamon sugar for a warming twist.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend doesn’t already include it.
Common questions
Q: Can I make the dough ahead of time?
A: Yes — you can make the dough, roll it into a log, wrap it tightly, and refrigerate for up to 48 hours or freeze for up to 3 months. Slice and bake straight from chilled or slightly frozen.
Q: Why did my cookies spread too much?
A: Over-softened butter or too-warm dough can cause spreading. Chill the log briefly before slicing and make sure your oven temperature is accurate.
Q: Can I add a glaze or frosting?
A: Absolutely. A simple glaze of powdered sugar, milk, and vanilla brightens them up. For an indulgent touch, use a cream cheese glaze.
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Cinnamon Roll Cookies
- Total Time: 25
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delicious cinnamon roll cookies that provide the comforting flavor of cinnamon rolls without the fuss. Perfect for any occasion!
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon
- 1/4 cup granulated sugar (for cinnamon sugar)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
- In a large bowl, cream the butter with the brown sugar and 1/2 cup granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth and combined.
- Gradually add dry ingredients to wet ingredients, mixing just until a soft dough forms.
- In a small bowl, stir together cinnamon and 1/4 cup sugar to make the cinnamon sugar.
- Roll the dough into a rectangle about 1/4–1/2 inch thick on a floured surface. Sprinkle with cinnamon sugar.
- Roll the dough tightly into a log, chill briefly if necessary, and slice into 1/2-inch rounds.
- Place the rounds on the prepared baking sheet, spaced 1 inch apart, and bake for 8–10 minutes until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are best served warm with coffee or milk. Great for gifting and holiday gatherings!
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg