There’s something almost magical about the smell of cinnamon and butter drifting through the kitchen it feels like warmth itself. These Cinnamon Roll Cookies were born from that craving for comfort, those lazy weekend mornings when you want the taste of a homemade cinnamon roll but not the hours of kneading, proofing, and waiting.

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Instead of yeast dough, these cookies use a buttery, tender base that’s rolled up with a sweet swirl of brown sugar and cinnamon. The result? All the flavor and gooey nostalgia of a cinnamon roll, packed into a soft, slice-and-bake cookie that’s ready in under 45 minutes. Perfect for brunch trays, bake sales, or those “just because” cravings that hit late at night.

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Ingredients for Cinnamon Roll Cookies

For the Cookie Dough:

2 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Cinnamon Filling:

⅓ cup unsalted butter, melted
½ cup packed brown sugar
1 tablespoon ground cinnamon

For the Vanilla Glaze:

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Baker’s Note: Use room-temperature butter for a soft, creamy dough. Cold butter won’t blend evenly and may cause cracking when rolling.

How to Make Cinnamon Roll Cookies

Preheat the oven to 350°F (175°C). Line your baking sheet with parchment paper for easy cleanup.
Whisk dry ingredients: In a medium bowl, mix flour, baking powder, and salt until combined.
Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
Add eggs and vanilla: Mix in one egg at a time, then stir in vanilla extract.
Combine: Gradually add dry ingredients to the wet mixture. Mix until a soft, cohesive dough forms. Avoid over-mixing.
Roll it out: Lightly flour your work surface and roll the dough into a rectangle about ¼-inch thick.
Make the filling: Stir together the melted butter, brown sugar, and cinnamon until smooth.
Spread and roll: Evenly spread the filling over the dough, leaving a small border. Roll tightly into a log, sealing the edge by pinching gently.
Slice: Use a sharp knife to cut ¼-inch rounds and arrange them on the prepared baking sheet, about 2 inches apart.
Bake: Bake for 10–12 minutes, until the edges are barely golden.
Cool: Let cookies rest on the pan for 2–3 minutes, then transfer to a wire rack.
Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and let set before serving.

(Optional: sprinkle with cinnamon sugar or edible glitter for a festive finish.)

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Tips & Tricks for Perfect Cinnamon Roll Cookies

Chill before slicing: Pop the rolled dough log in the fridge for 15–20 minutes. It makes slicing easier and keeps spirals clean.
Avoid overbaking: These cookies should be just golden on the edges for a soft, tender texture.
Make ahead: Freeze uncut dough logs and slice straight from frozen when you need a quick batch.
Perfect glaze: Use milk for a classic drizzle or heavy cream for extra richness.

Substitutions & Variations

Vegan Version: Replace butter with vegan margarine and eggs with 2 tablespoons of unsweetened applesauce per egg.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Add-Ins: Mix finely chopped pecans, walnuts, or mini chocolate chips into the cinnamon filling.
Flavor Twist: Swap vanilla extract for maple or almond extract for a fun variation.
Festive Glaze: Add a hint of orange zest or a dash of nutmeg for a holiday vibe.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can chill the dough log for up to 2 days or freeze it for up to 3 months. Just slice and bake when ready — add a minute or two to the bake time if baking from frozen.

How do I store leftover cookies?

Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. To restore softness, microwave for 8–10 seconds before serving.

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Can I freeze glazed cookies?

You can, but for best results, freeze unglazed cookies. Add glaze after thawing to prevent it from getting sticky.

What’s the best flour alternative?

A high-quality 1:1 gluten-free baking flour (such as Bob’s Red Mill) works beautifully here. Almond flour alone will make the texture too crumbly.

Nutrition & Storage Information

Per cookie (approx. 150 kcal):

Fat: 8g
Carbohydrates: 18g
Sugar: 10g
Protein: 2g

Storage Guide:

Room Temp: 2 days (airtight container, parchment between layers)
Refrigerated: Up to 7 days
Frozen (Uncut Dough): 3 months — slice and bake directly from frozen
Frozen (Baked): Up to 2 months — thaw and re-glaze before serving

From the very first swirl of brown sugar and cinnamon to that glossy vanilla drizzle, these Cinnamon Roll Cookies capture everything comforting about homemade pastries minus the effort. They’re sweet, cozy, and unbelievably easy to make. Whether you’re baking for friends, a weekend brunch, or just a quiet morning with coffee, these cookies deliver all the warmth of a classic cinnamon roll in bite-sized form.

So go ahead, preheat the oven, dust your counter with flour, and make your kitchen smell like home. When you do, don’t forget to share your version with me I love seeing how these little spirals brighten your table.

Happy baking!