Irresistible Cinnamon Roll Cookies That Taste Like a Bakery Treat

If cinnamon rolls and cookies had a glow-up baby, it would be these Cinnamon Roll Cookies. They’ve got that buttery, vanilla cookie base, a real cinnamon-sugar swirl, and a sweet drizzle that makes them feel straight from a bakery case.

They look impressive, but the process is super doable: mix, chill, roll, swirl, slice, bake. The hardest part is not “testing” five of them while they’re still warm.

Why You’ll Love This

These cookies bring all the cozy cinnamon roll vibes—soft centers, crisp edges, and a swirl that makes everyone ask, “Wait, you made these?” They’re make-ahead friendly, freezer-friendly, and perfect for holidays, brunch tables, or random Tuesday treats.

Ingredients

• All-purpose flour: 2 1/2 cups
• Baking powder: 1 teaspoon
• Fine salt: 1/2 teaspoon
• Unsalted butter, softened: 1 cup (2 sticks)
• Granulated sugar: 1 cup
• Large egg: 1
• Vanilla extract: 2 teaspoons
• Brown sugar (light or dark): 1/2 cup, packed
• Ground cinnamon: 1 tablespoon
• Unsalted butter, melted (for filling): 2 tablespoons
• Powdered sugar (for glaze): 1 cup
• Milk or heavy cream (for glaze): 1–2 tablespoons
• Pinch of salt (for glaze): optional, but so good

How to Make It

1. Prep the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Mix in the egg and vanilla until smooth.
3. Make the dough: Add the dry ingredients to the wet ingredients and mix just until combined. The dough should be soft but not sticky.
4. Chill: Divide dough in half, flatten each into a rectangle, and wrap. Chill for 30–45 minutes so it’s easy to roll without stress.
5. Make the cinnamon filling: In a small bowl, mix brown sugar and cinnamon. Set melted butter aside.
6. Roll and layer: On lightly floured parchment, roll one dough piece into a rectangle about 1/4-inch thick (roughly 9×12 inches). Brush lightly with melted butter and sprinkle evenly with the cinnamon-sugar. Roll the second dough piece to the same size and place it on top. Press gently to stick.
7. Form the swirl log: Starting from a long edge, roll the layered dough into a tight log (like cinnamon rolls, but one big cookie log). Wrap and chill again for 45–60 minutes, until firm.
8. Slice: Preheat oven to 350°F. Line baking sheets with parchment. Slice the log into 1/2-inch rounds and place 2 inches apart.
9. Bake: Bake 10–12 minutes, until edges look set and the centers no longer look wet (they’ll continue to set as they cool). Cool on the baking sheet for 5 minutes, then move to a rack.
10. Glaze: Whisk powdered sugar with 1 tablespoon milk/cream (add more a little at a time) until drizzle-able. Add a pinch of salt if you like. Drizzle over cooled cookies and let set.

Tips for the Best Results

• Chill is non-negotiable: If the dough is warm, the swirl gets messy fast. Firm dough = clean slices.
• Roll between parchment: Less flour added, less sticking, and easier transfer. Win-win.
• Keep the filling even: Sprinkle in an even layer so you don’t get pockets that melt and leak.
• Don’t overbake: Pull them when the edges are set and lightly golden. Overbaking kills the “bakery soft” vibe.
• For perfect circles: If your log flattens while chilling, gently roll it back into shape before slicing.
• Use a sharp knife: Clean cuts make pretty swirls. Wipe the blade between slices if needed.

Variations

• Cream cheese glaze: Replace the glaze with 2 oz softened cream cheese + 1 cup powdered sugar + 1–2 tablespoons milk + splash of vanilla.
• Maple drizzle: Add 1/2 teaspoon maple extract (or 1 tablespoon maple syrup) to the glaze for cozy fall energy.
• Extra spice: Add 1/4 teaspoon nutmeg or cardamom to the cinnamon-sugar for a more “fancy bakery” flavor.
• Nutty swirl: Sprinkle 1/3 cup finely chopped pecans or walnuts over the cinnamon filling before rolling.
• Chocolate cinnamon: Mix 2 tablespoons cocoa powder into the cinnamon-sugar for a mocha-cinnamon moment.

Storage & Reheating

Store cookies in an airtight container at room temp for up to 4 days, or refrigerate up to 1 week (bring to room temp for best texture). For that fresh-baked feel, warm a cookie in the microwave for 8–10 seconds. To freeze, place unglazed cookies in a freezer bag for up to 2 months; thaw and drizzle with glaze after.

FAQ

How do I keep the swirl from leaking out while baking?

Two things help most: chilling the log until very firm and keeping the cinnamon-sugar in a thin, even layer. Too much filling melts and pushes out the sides. Also, avoid brushing on too much melted butter—just a light coat is perfect.

Can I make the dough ahead of time?

Yes. You can refrigerate the wrapped dough for up to 48 hours. You can also assemble the log and chill it overnight, then slice and bake the next day. If it gets rock-hard, let it sit at room temp for 10 minutes before slicing.

Why did my cookies spread too much?

Usually it’s warm dough or butter that was too soft. Make sure the log is cold and firm before slicing, and your oven is fully preheated. If your kitchen runs warm, pop the sliced cookies in the fridge for 10 minutes before baking.

Can I freeze cinnamon roll cookie dough?

Absolutely. Wrap the log tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw in the fridge overnight, slice, and bake as usual. You may need an extra minute in the oven if the dough is still very cold.

What’s the best way to get a thick, bakery-style cookie?

Roll the dough to about 1/4-inch thick, slice rounds a full 1/2-inch thick, and don’t flatten them. Pull them from the oven when the edges are set but the centers still look slightly soft—cooling finishes the bake without drying them out.