Cinnamon Roll Cookies
Cinnamon roll cookies turn simple pantry staples into soft, buttery sugar cookies with cinnamon swirls and a sweet vanilla glaze.
They taste like a tiny cinnamon roll, but they bake faster and cost less than a bakery treat. The dough stays tender, the filling smells warm and cozy, and the glaze sets into a thin crackly drizzle.
Why You Will Love This Recipe
- Soft centers with lightly golden edges give every bite a bakery style texture.
- The cinnamon brown sugar swirl makes the cookies smell like fresh cinnamon rolls.
- You only need basic baking ingredients that many home kitchens already have.
- The chilled dough slices cleanly, so the cookies look pretty without extra skill.
Fabian’s Budget Tip: Buy cinnamon, flour, and sugars in store brand bags when you can. For the glaze, start with 1 tablespoon of milk and add more only if needed. A thicker glaze uses less powdered sugar and still gives a sweet finish.
Ingredients (Serves 4)
This recipe makes about 16 small cookies, which gives 4 generous dessert servings.
- 1 1/2 cups plain all purpose flour (188 g)
- 1 teaspoon baking powder (4 g)
- 1/4 teaspoon fine salt (1.5 g)
- 1/2 cup unsalted butter, softened, for the dough (113 g)
- 1/2 cup granulated sugar (100 g)
- 1 large egg (about 50 g without shell)
- 1 teaspoon vanilla extract (5 ml)
- 2 tablespoons unsalted butter, very soft, for the filling (28 g)
- 1/3 cup packed brown sugar (67 g)
- 1 1/2 teaspoons ground cinnamon (4 g)
- 1/2 cup powdered sugar (60 g)
- 1 to 2 tablespoons milk (15 to 30 ml)
Step-by-Step Instructions
1. Mix the Dry Ingredients
Whisk the flour, baking powder, and salt in a medium bowl. Break up any little flour clumps so the dough bakes evenly and stays tender.
2. Cream the Butter and Sugar
Beat the softened butter and granulated sugar in a large bowl until the mixture looks pale and fluffy. It should smell buttery and feel lighter under the spoon or mixer.
3. Add the Egg and Vanilla
Mix in the egg and vanilla until smooth. Scrape the bowl well so no streaks of butter hide at the bottom.
4. Bring the Dough Together
Add the dry ingredients to the butter mixture. Stir just until a soft dough forms. Stop when you no longer see dry flour. Over mixing can make the cookies tough.
5. Roll the Dough
Place the dough between two sheets of parchment paper. Roll it into a rectangle about 9 by 12 inches (23 by 30 cm). If the dough feels sticky, chill it for 10 minutes, then keep rolling.
6. Add the Cinnamon Filling
Spread the very soft butter over the dough, leaving a small clean border around the edges. Mix the brown sugar and cinnamon, then sprinkle it evenly over the butter. The surface should look sandy, fragrant, and fully covered.
7. Roll and Chill the Log
Starting from the long side, roll the dough into a tight log. Use the parchment to help lift and guide it. Chill the log for at least 45 minutes, or until it feels firm when you press it gently.
8. Slice the Cookies
Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled log into about 16 rounds. Wipe the knife between cuts if the cinnamon filling starts to smear.
9. Bake Until Lightly Golden
Place the slices on the baking sheet with space between them. Bake for 10 to 12 minutes, until the edges look set and lightly golden. Your kitchen should smell like warm butter, cinnamon, and brown sugar.
10. Cool and Glaze
Let the cookies cool on the baking sheet for 5 minutes, then move them to a rack. Whisk powdered sugar with 1 tablespoon of milk. Add a little more milk if needed until the glaze drizzles slowly from a spoon. Drizzle over cooled cookies and let it set.
Expert Troubleshooting & FAQs
Why did my cookies spread too much?
The dough was likely too warm. Chill the rolled log until firm before slicing. If your kitchen is warm, chill the sliced cookies on the baking sheet for 10 minutes before baking.
Why did my swirl look messy?
The filling may have been too soft or the dough may have been warm. Use very soft butter for spreading, not melted butter. A firm chilled log gives the cleanest spiral.
Can I make the dough ahead?
Yes. Wrap the rolled log tightly and refrigerate it for up to 2 days. Let it sit at room temperature for 5 minutes if it feels too hard to slice.
Can I freeze cinnamon roll cookies?
Yes. Freeze the unbaked sliced cookies on a tray, then move them to a freezer bag. Bake from frozen and add 1 to 2 minutes to the baking time. Glaze after baking and cooling.
Can I use salted butter?
Yes. If you use salted butter, skip the added salt in the dough. The cookies will still taste rich, sweet, and balanced.
Estimated Nutritional Facts
These numbers are rough estimates per serving, based on 4 servings.
- Calories: 735
- Protein: 7 g
- Carbs: 93 g
- Fats: 38 g
Cinnamon Roll Cookies
Ingredients
- 1 1/2 cups plain all purpose flour (188 g)
- 1 teaspoon baking powder (4 g)
- 1/4 teaspoon fine salt (1.5 g)
- 1/2 cup unsalted butter, softened, for the dough (113 g)
- 1/2 cup granulated sugar (100 g)
- 1 large egg (about 50 g without shell)
- 1 teaspoon vanilla extract (5 ml)
- 2 tablespoons unsalted butter, very soft, for the filling (28 g)
- 1/3 cup packed brown sugar (67 g)
- 1 1/2 teaspoons ground cinnamon (4 g)
- 1/2 cup powdered sugar (60 g)
- 1 to 2 tablespoons milk (15 to 30 ml)
Instructions
- 1. Mix the Dry Ingredients. Whisk the flour, baking powder, and salt in a medium bowl. Break up any little flour clumps so the dough bakes evenly and stays tender.
- 2. Cream the Butter and Sugar. Beat the softened butter and granulated sugar in a large bowl until the mixture looks pale and fluffy. It should smell buttery and feel lighter under the spoon or mixer.
- 3. Add the Egg and Vanilla. Mix in the egg and vanilla until smooth. Scrape the bowl well so no streaks of butter hide at the bottom.
- 4. Bring the Dough Together. Add the dry ingredients to the butter mixture. Stir just until a soft dough forms. Stop when you no longer see dry flour. Over mixing can make the cookies tough.
- 5. Roll the Dough. Place the dough between two sheets of parchment paper. Roll it into a rectangle about 9 by 12 inches (23 by 30 cm). If the dough feels sticky, chill it for 10 minutes, then keep rolling.
- 6. Add the Cinnamon Filling. Spread the very soft butter over the dough, leaving a small clean border around the edges. Mix the brown sugar and cinnamon, then sprinkle it evenly over the butter. The surface should look sandy, fragrant, and fully covered.
- 7. Roll and Chill the Log. Starting from the long side, roll the dough into a tight log. Use the parchment to help lift and guide it. Chill the log for at least 45 minutes, or until it feels firm when you press it gently.
- 8. Slice the Cookies. Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled log into about 16 rounds. Wipe the knife between cuts if the cinnamon filling starts to smear.
- 9. Bake Until Lightly Golden. Place the slices on the baking sheet with space between them. Bake for 10 to 12 minutes, until the edges look set and lightly golden. Your kitchen should smell like warm butter, cinnamon, and brown sugar.
- 10. Cool and Glaze. Let the cookies cool on the baking sheet for 5 minutes, then move them to a rack. Whisk powdered sugar with 1 tablespoon of milk. Add a little more milk if needed until the glaze drizzles slowly from a spoon. Drizzle over cooled cookies and let it set.
