Irresistible Cinnamon Roll Cookies You’ll Love Today!

These cinnamon roll cookies combine the best of two worlds: the warm, spiced flavor of a cinnamon roll and the soft, buttery texture of a sugar cookie. Rolled up with a sweet cinnamon-sugar swirl and finished with a drizzle of icing, they look just as good as they taste. I love making these when I want a treat that feels cozy, fun, and totally satisfying.

Why You’ll Love This Recipe

I love how these cookies bring all the flavors of a classic cinnamon roll into a neat, handheld cookie. They’re buttery and soft with that familiar swirl of cinnamon sugar and a light glaze on top. They look impressive, but they’re surprisingly easy to make. I can prep the dough ahead of time, slice and bake, and have a tray of bakery-style cookies ready to go. They’re perfect for holidays, brunch, or anytime I need a little extra sweetness in my day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Egg

• Vanilla extract

For the cinnamon filling:

• Brown sugar

• Ground cinnamon

• Unsalted butter (softened)

For the glaze (optional but recommended):

• Powdered sugar

• Milk or cream

• Vanilla extract

Directions

1. I start by whisking together the flour, baking powder, and salt in a bowl.

2. In a separate bowl, I cream the butter and sugar until light and fluffy.

3. I mix in the egg and vanilla extract until fully combined.

4. I gradually add the dry ingredients to the wet, mixing just until the dough forms.

5. I divide the dough into two portions, wrap them in plastic wrap, and chill for at least 30 minutes.

6. While the dough chills, I mix the brown sugar and cinnamon together in a small bowl.

7. Once chilled, I roll one portion of dough into a rectangle (about ¼-inch thick) on a lightly floured surface.

8. I spread a thin layer of softened butter over the dough, then sprinkle the cinnamon sugar evenly on top.

9. I gently roll the dough into a log (like a cinnamon roll), wrap it tightly in plastic wrap, and refrigerate for another 30–60 minutes.

10. I slice the chilled dough into ¼-inch thick rounds and place them on a parchment-lined baking sheet.

11. I bake at 350°F (175°C) for 10–12 minutes, or until the edges are just turning golden.

12. I let them cool, then drizzle with a simple glaze made from powdered sugar, milk, and vanilla.

Servings and timing

This recipe makes about 24 cookies, depending on how thick I slice them.
Prep time: 20 minutes
Chill time: 1 hour
Cook time: 12 minutes
Total time: 1 hour 32 minutes

Variations

• I sometimes add a pinch of nutmeg to the cinnamon sugar for extra warmth.

• For a richer glaze, I use heavy cream instead of milk.

• I’ve added a splash of maple extract to the icing for a maple twist.

• For a chewy texture, I slightly underbake the cookies.

• A few chopped pecans or walnuts in the filling give them a bit of crunch.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To keep them soft, I place a slice of bread in the container. For longer storage, I freeze the cookie dough rolls before slicing and baking — that way I can have fresh cinnamon roll cookies anytime. I reheat baked cookies in the microwave for 5–10 seconds if I want them warm and gooey.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough the day before, chill it overnight, and slice and bake the cookies fresh the next day.

Do I need to chill the dough twice?

Yes, chilling helps firm up the dough so it rolls easily and holds its shape while slicing. It also keeps the cookies from spreading too much during baking.

Can I use a cream cheese glaze instead?

Absolutely. I make a quick glaze with cream cheese, powdered sugar, and milk when I want a more cinnamon-roll-style topping.

Why are my cookies spreading too much?

If the dough is too warm when sliced, the cookies may spread. I make sure it’s well chilled before baking. Also, using parchment paper instead of greased pans helps reduce spreading.

Can I freeze the baked cookies?

Yes, I freeze them in a single layer, then transfer to a container. I thaw at room temperature or reheat briefly in the microwave to enjoy warm.

Conclusion

These irresistible cinnamon roll cookies are the perfect mix of fun, flavor, and cozy comfort. I love making them for special occasions or just because — the swirl looks beautiful, the texture is soft and tender, and that cinnamon sugar aroma makes my kitchen smell amazing. Whether I’m sharing them with friends or saving a stash for myself, they never last long.