Cinnamon Roll Cookies – Irresistible Cozy Treats

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Cinnamon Roll Cookies combine everything you love about classic cinnamon rolls into a soft, buttery cookie. Swirled with cinnamon-sugar filling and finished with a sweet glaze, these cookies are the perfect comfort dessert — simple to make, stunning to serve, and cozy with every bite.

Perfect for holidays, tea time, bake sales, brunches, or a weekend baking session, these cookies offer the nostalgic warmth of cinnamon rolls in a portable, bite-sized form. With their spiral design and inviting aroma, they’re guaranteed to be a crowd favorite.

Why You’ll Love Cinnamon Roll Cookies

• Buttery sugar cookie base
• Swirled with rich cinnamon filling
• Topped with sweet vanilla glaze
• Easy to freeze and reheat
• Beautiful spiral shape impresses guests
• No yeast or rising time needed
• Great for gifting or cookie exchanges
• Ready in under 30 minutes after chilling

Ingredients

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Cinnamon Filling:

• 2 tablespoons unsalted butter, melted
• 1/3 cup brown sugar
• 1 tablespoon ground cinnamon

For the Glaze:

• 1/2 cup powdered sugar
• 1–2 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

How to Make Cinnamon Roll Cookies

Step 1: Make the Cookie Dough

Cream the butter and sugar until light and fluffy. Add the egg and vanilla and beat again. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the butter mixture until a dough forms.

Step 2: Roll the Dough

Divide dough in half. Roll each half into a rectangle between two sheets of parchment paper, about 1/4-inch thick. Chill for 10 minutes if too soft.

Step 3: Add Cinnamon Filling

Mix the melted butter, brown sugar, and cinnamon. Spread evenly over the rolled dough using a spatula or pastry brush.

Step 4: Roll into a Log

Starting from the long edge, roll the dough tightly into a log. Wrap in parchment and chill in the fridge for at least 1 hour, or freeze for 20 minutes for faster results.

Step 5: Slice & Bake

Preheat oven to 350°F (175°C). Slice chilled dough into 1/4-inch rounds. Place on a baking sheet lined with parchment and bake for 9–11 minutes or until lightly golden around the edges.

Step 6: Glaze the Cookies

Cool slightly, then drizzle with glaze made by whisking powdered sugar, milk, and vanilla until smooth. For a stronger flavor, add a drop of maple or almond extract.

Tips for Success

• Chill dough well before slicing to keep clean swirls
• Use a serrated knife for neater cuts
• Don’t overbake — they should be soft, not crispy
• Use cream cheese glaze for a richer finish
• Add a pinch of nutmeg or cardamom to the filling for depth
• For perfectly round cookies, gently reshape after slicing

Flavor Variations

Cream Cheese Swirl

Add a thin layer of sweetened cream cheese filling with the cinnamon for a tangy contrast.

Maple Glazed

Swap vanilla in the glaze for maple extract and top with crushed pecans.

Pumpkin Spice Version

Use pumpkin pie spice in place of cinnamon for a seasonal twist.

Chocolate Cinnamon

Add mini chocolate chips to the cinnamon layer or drizzle with chocolate glaze.

Iced Latte Cookies

Add espresso powder to the glaze for a coffee-shop inspired twist.

Lemon Zest Twist

Add lemon zest to the cookie dough or glaze for a fresh citrus spin.

Serving Suggestions

• Pair with coffee, chai tea, or hot cocoa
• Add to a cookie exchange or holiday platter
• Stack and wrap in cellophane as a gift
• Serve slightly warmed with a scoop of vanilla ice cream
• Include in brunch trays with muffins and scones
• Top with crushed nuts or white chocolate chips before baking

Storage & Freezing

• Room temp: Store in airtight container for up to 5 days
• Freezer (baked): Freeze cooled cookies for up to 2 months
• Freezer (dough): Freeze unbaked logs for 2 months. Thaw slightly before slicing
• Reheat: Warm baked cookies for 5–10 seconds in the microwave to refresh

Nutrition Info (Per Cookie)

Frequently Asked Questions

Final Thoughts

Cinnamon Roll Cookies are soft, buttery, and swirled with warm cinnamon sugar — like a cinnamon roll in cookie form. They’re perfect for cozy days, holiday gifts, or anytime you need a sweet homemade treat.

Simple to prepare, freezer-friendly, and endlessly customizable, they’ll quickly become a baking favorite you’ll want to share again and again. Bake them once, and you’ll be hooked

Cinnamon Roll Cookies

Soft, buttery spiral cookies with a cozy cinnamon-sugar swirl and vanilla glaze—everything you love about cinnamon rolls in a handheld treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 30 cookies

Calories 150 kcal

Ingredients

  

For the Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Cinnamon Filling

• 2 tbsp unsalted butter, melted
• 1/3 cup light brown sugar, packed
• 1 tbsp ground cinnamon

For the Glaze

• 1/2 cup powdered sugar
• 1–2 tbsp milk or cream (as needed)
• 1/2 tsp vanilla extract

Instructions

 

• Make the dough: Beat butter and granulated sugar until light and fluffy (2–3 minutes). Beat in egg and vanilla. In a bowl, whisk flour, baking powder, and salt. Mix dry ingredients into wet just until a soft dough forms.
• Roll out: Divide dough in half. Roll each half between parchment into a 1/4-inch-thick rectangle (~9×12 in / 23×30 cm). If sticky, chill 10 minutes.
• Add filling: Stir melted butter, brown sugar, and cinnamon. Spread evenly over each rectangle.
• Roll & chill: From a long side, roll each rectangle tightly into a log. Wrap in parchment and chill 1 hour (or freeze 20 minutes) until very firm.
• Slice & bake: Heat oven to 350°F (175°C). Slice logs into 1/4-inch (6 mm) rounds with a serrated knife. Arrange on parchment-lined sheets, 2 in (5 cm) apart. Bake 9–11 minutes until edges are just set and lightly golden. Cool 5 minutes on sheet, then transfer to a rack.
• Glaze: Whisk powdered sugar, vanilla, and milk to a drizzleable consistency. Drizzle over warm or cooled cookies. Let set before storing.

Notes

For cleaner spirals, chill well before slicing and wipe the knife between cuts. Slightly underbake for soft, cinnamon-roll-like centers. This recipe is pork- and alcohol-free.

Keyword cinnamon roll cookies, glazed cookies, holiday baking, swirl cookies

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