I started making these Cinnamon Roll Cookies the week my oven learned it could do two things at once: bake and spread happiness. These cookies capture the soft, swirled charm of a cinnamon roll in a handheld bite. They’re perfect for mornings, school lunches, bake sales, or when you want a cinnamon-sugar treat without the fuss of yeasted dough. If you like a slightly smaller crowd-pleaser with the same gooey glaze, try this irresistible cinnamon roll cookies recipe for another version worth bookmarking.
Why you’ll love this dish
Simple techniques. Big cinnamon flavor. These cookies take the most beloved parts of a cinnamon roll—soft dough, cinnamon-sugar spiral, and a sweet glaze—and compress them into quick, slice-and-bake cookies. They’re faster than a traditional roll because there’s no rising time, and they use pantry staples most people already have.
"Soft, cinnamon-swirled bites with a drizzle of glaze—every batch disappeared within an hour in my house."
Reasons to make them include kid-friendly portions, a recipe that scales easily for a crowd, and the fact they travel well for potlucks and school snacks.
Step-by-step overview
This recipe follows a straight-forward flow: make a soft cookie dough, roll it thin into a rectangle, sprinkle with cinnamon-sugar, roll into a log, slice, bake, and finish with a simple powdered sugar glaze. Expect about 10 minutes active prep, 10 to 12 minutes baking per batch, and a quick cool before glazing. The technique is the same every time, so once you’ve rolled one log you’ll be flying through the rest.
What you’ll need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (can substitute 1/2 cup margarine for a dairy-free swap)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed (light or dark both work)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon (plus extra for the filling)
- 1/4 cup powdered sugar
- 1 to 2 tablespoons milk (use dairy or a plant-based milk)
Notes: If you prefer a richer chew, replace 2 tablespoons of the flour with an equal amount of quick oats ground in a blender. For a lower-sugar version, cut the granulated sugar to 2/3 cup and increase the brown sugar by 1 tablespoon to keep moisture.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy. This usually takes 2 to 3 minutes with a hand mixer.
- Beat in the egg and vanilla until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients. Mix just until combined; do not overmix.
- In a small bowl, combine 1 teaspoon ground cinnamon with 2 to 3 tablespoons granulated sugar to make the cinnamon-sugar filling. Adjust the sugar to your taste.
- On a lightly floured surface, roll the dough into a rectangle about 1/4 inch thick. Sprinkle the cinnamon-sugar evenly over the dough.
- Starting from a long edge, roll the dough tightly into a log. Press the seam lightly to seal.
- Slice the log into rounds about 1/2 inch thick and place them on the prepared baking sheet, leaving a little space for spreading.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set. Remove and let cool for 5 to 10 minutes on the sheet.
- Whisk the powdered sugar with 1 to 2 tablespoons milk to make a glaze. Drizzle or spread the glaze over cooled cookies.
Best ways to enjoy it
Serve these warm with a cup of coffee or cold milk. For brunch, arrange them on a platter with fresh fruit and yogurt for color and balance. They’re also excellent packed into muffin tins for transport so they don’t flatten. If you want another cinnamon-sweet idea for breakfast gatherings, pair one batch with the playful twists found in Cinnamon Roll French Toast Bites for a themed spread.
Storage and reheating tips
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed slices or baked cookies in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature, then refresh on a baking sheet in a 300°F oven for 3 to 5 minutes. If glazed, keep the glaze in mind: store glazed cookies in a single layer or separate layers with parchment to prevent sticking. Always cool completely before storing to avoid sogginess.
Pro chef tips
- Keep the butter just softened, not melted, for proper creaming and structure.
- Roll the dough between two sheets of parchment for an even rectangle and less cleanup.
- Chill the log for 10 minutes if the dough becomes too soft; that makes neater slices.
- Use a sharp, thin knife or dental floss to slice the log cleanly without squashing.
- If you like a more pronounced cinnamon spiral, double the cinnamon-sugar and press it into the dough before rolling.
Flavor swaps
- Apple-pecan: Add 1/4 cup finely chopped toasted pecans and 1 tablespoon finely diced dried apple to the filling.
- Cardamom twist: Substitute 1/2 teaspoon ground cardamom for half the cinnamon for a warmer profile.
- Chocolate swirl: Sprinkle a tablespoon of mini chocolate chips along with the cinnamon-sugar before rolling.
- Gluten-free: Substitute a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
Helpful answers
How long does prep and baking take?
Active prep is about 10 to 15 minutes. Baking each sheet takes 10 to 12 minutes. Plan for short cooling time before glazing, so total time is roughly 30 minutes from start to finish.
Can I make the dough ahead of time?
Yes. Wrap the log tightly in plastic wrap and refrigerate for up to 24 hours. Bring it to a slightly firmer temperature before slicing. You can also freeze the unbaked slices on a tray, then bake directly from frozen—add 2 to 3 minutes to the bake time.
How do I prevent flat cookies?
Don’t overmix once the flour is added; overworking develops gluten and flattens cookies. Make sure the butter isn’t melted. If slices spread too much, chill them briefly on the sheet before baking.
Can I skip the glaze?
You can. The glaze adds sweetness and sheen, but the cookies are delicious without it. For a lighter finish, dust with a little powdered sugar or brush with a thin vanilla glaze.
Is this recipe safe for children and school lunches?
Yes. The ingredients are standard for home baking. As always, check for any nut or other allergy concerns if you adapt the recipe with add-ins.
Cinnamon Roll Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes with a hand mixer.
- Beat in the egg and vanilla until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients. Mix just until combined; do not overmix.
- In a small bowl, combine 1 teaspoon ground cinnamon with 2 to 3 tablespoons granulated sugar to make the cinnamon-sugar filling. Adjust the sugar to your taste.
- On a lightly floured surface, roll the dough into a rectangle about 1/4 inch thick. Sprinkle the cinnamon-sugar evenly over the dough.
- Starting from a long edge, roll the dough tightly into a log. Press the seam lightly to seal.
- Slice the log into rounds about 1/2 inch thick and place them on the prepared baking sheet, leaving a little space for spreading.
- Bake for 10 to 12 minutes until the edges are lightly golden and the centers are set. Remove and let cool for 5 to 10 minutes on the sheet.
- Whisk the powdered sugar with 1 to 2 tablespoons milk to make a glaze. Drizzle or spread the glaze over cooled cookies.
