Cinnamon roll cookies bring together the soft, sweet flavors of classic cinnamon rolls into a bite-sized treat. These cookies have a tender dough swirled with cinnamon and sugar, and they’re topped with a smooth glaze that gives just the right touch of sweetness. If you love cinnamon rolls but want something quicker and easier to share, these cookies are a fantastic choice.
I really enjoy making these because they bake up soft and chewy, with just the right amount of cinnamon spice that fills the kitchen. One of my favorite little tricks is to swirl the cinnamon sugar tightly inside the dough, so each cookie has that perfect spiral you expect from a cinnamon roll. Plus, glazing them while they’re still warm gives a nice shiny finish that makes them look as good as they taste.
These cookies are great for breakfast treats, snacks during the day, or even a simple dessert after dinner. I love serving them with a cup of coffee or tea, and they always seem to bring smiles whenever I bring a plate to family or friends. Honestly, they’re such a cozy little bite and remind me of Sunday mornings spent with fresh cinnamon rolls, just without all the fuss. Give them a try—you’ll probably find yourself reaching for more than one!
Key Ingredients & Substitutions
Butter: Using unsalted butter helps control the saltiness in your cookies. Make sure it’s softened so it blends smoothly. If needed, you can swap with margarine, but butter gives the best flavor.
Flour & Cornstarch: Flour forms the cookie base, while cornstarch helps keep them soft and tender. If you don’t have cornstarch, you can try arrowroot powder, though cornstarch works best.
Cinnamon & Brown Sugar: Cinnamon is the star spice here, giving that classic roll taste. Brown sugar adds extra moistness and a hint of caramel flavor. Use light or dark brown sugar depending on the depth of flavor you prefer.
Glaze Ingredients: Powdered sugar and milk create a simple, sweet glaze. You can use plant-based milk for a dairy-free option, and adding melted butter enriches the taste, but you can skip it for a lighter glaze.
How Do You Roll and Slice the Dough for Perfect Cinnamon Swirls?
This step is key to getting the signature spiral look and tasty cinnamon layers.
- Roll the dough out evenly into a rectangle, as flat and smooth as you can, about 9×12 inches.
- Sprinkle your cinnamon sugar evenly so every bite has a good amount.
- Roll from one long side slowly and tightly, pressing the seam to seal the log.
- Use a sharp knife and slice carefully into ½-inch thick cookies to keep the spirals neat.
- Lay the slices flat with space between so they bake evenly and hold their shape.
Taking your time here ensures you get those pretty cinnamon swirls and soft, tender cookies with layers of cinnamon flavor in every bite.
Equipment You’ll Need
- Mixing bowls – I use different sizes to mix the dough and cinnamon sugar mixture easily.
- Electric hand mixer or stand mixer – makes creaming butter and sugar faster and smoother.
- Rolling pin – helps you roll the dough into a flat, even rectangle so each cookie bakes uniformly.
- Paring knife or bench scraper – for slicing the rolled dough into even, neat cookies.
- Parchment paper and baking sheets – keep cookies from sticking and make cleanup easier.
- Cooling rack – great for letting cookies cool evenly after baking and glazing.
Flavor Variations & Add-Ins
- Swirl in chopped nuts or pecans before rolling for a nice crunch and extra flavor.
- Add a little cream cheese to the glaze for tangy richness that complements the cinnamon.
- Mix in mini chocolate chips along with cinnamon sugar for a chocolate-cinnamon combo.
- Use cardamom or nutmeg with cinnamon for a warm, spiced twist.
How to Make Cinnamon Roll Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons ground cinnamon
- ⅔ cup brown sugar
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk (add more if needed)
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake, plus a few more minutes to make the glaze and let it set. In total, you can expect around 30-35 minutes from start to finish for these delicious cinnamon roll cookies.
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and for easy cleanup.
2. Make the Cookie Dough
In a large bowl, beat the softened butter and granulated sugar together until creamy and smooth. Add the egg and vanilla extract, and beat until well mixed.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients into the butter mixture, mixing until a dough forms.
3. Roll and Fill the Dough
Divide the dough into two equal parts. On a lightly floured surface, roll each portion into a rectangle about 9×12 inches. Mix the brown sugar and ground cinnamon together, then sprinkle the cinnamon sugar evenly over each dough rectangle.
4. Roll, Slice, and Bake
Carefully roll the rectangles from the long side into tight logs, sealing the edges. Using a sharp knife, slice each log into ½-inch thick slices. Place the slices on the prepared baking sheets about 2 inches apart.
Bake for 10-12 minutes, or until the cookie edges turn light golden.
5. Make the Glaze and Finish
While the cookies cool slightly, whisk together powdered sugar, melted butter, milk, and vanilla extract until smooth. Adjust the milk if needed for your desired glaze thickness.
Drizzle the glaze over the warm cookies and let it set for a few minutes before serving.
Enjoy your soft and sweet cinnamon roll cookies with their lovely cinnamon swirl and glaze!
Can I Use Frozen Dough for Cinnamon Roll Cookies?
Yes! You can freeze the dough logs before slicing. Wrap them tightly in plastic wrap and freeze for up to 1 month. When ready to bake, thaw in the fridge overnight, then slice and bake as usual.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 2 months.
Can I Substitute the Butter in the Glaze?
Definitely! You can use margarine or a dairy-free butter substitute if needed. Just melt it gently and mix with the powdered sugar and milk as directed.
What’s the Best Way to Prevent Cookies from Spreading Too Much?
Make sure your dough is well-chilled before rolling and slicing. Also, don’t squeeze the cookies too tightly when rolling the logs, as this can cause spreading during baking.