Irresistible Cinnamon Roll Cookies That Taste Like Breakfast

Some days you want cinnamon rolls, but you do not want the whole “proofing, rising, waiting” situation. Enter: cinnamon roll cookies. They’ve got that cozy cinnamon-sugar swirl, a soft-baked cookie vibe, and a drizzle of simple vanilla glaze that basically screams weekend brunch—without demanding your entire morning.

These are the kind of cookies you bring to a coffee date, pack into lunchboxes, or “accidentally” eat standing at the counter while your espresso pulls. Breakfast energy, dessert behavior.

Why You’ll Love This

You get all the best parts of a cinnamon roll—brown sugar, cinnamon, buttery dough, and icing—packed into a slice-and-bake cookie that looks impressive but is totally doable on a regular weeknight.

Ingredients

• Unsalted butter: 1 cup (226 g), softened
• Granulated sugar: 3/4 cup (150 g)
• Light brown sugar: 1/4 cup (50 g), packed
• Egg: 1 large
• Vanilla extract: 2 teaspoons
• All-purpose flour: 2 1/2 cups (300 g)
• Baking powder: 1 teaspoon
• Fine salt: 1/2 teaspoon
• For the cinnamon filling: 3 tablespoons unsalted butter, melted
• Light brown sugar (filling): 1/2 cup (100 g), packed
• Ground cinnamon: 1 1/2 tablespoons
• For the glaze: 1 cup (120 g) powdered sugar
• Milk or cream: 1–2 tablespoons
• Vanilla extract (glaze): 1/2 teaspoon

How to Make It

1. Cream the base. In a large bowl, beat the softened butter, granulated sugar, and 1/4 cup brown sugar until light and fluffy, about 2–3 minutes.
2. Add wet ingredients. Beat in the egg and vanilla until smooth and fully combined.
3. Mix in dry ingredients. Add flour, baking powder, and salt. Mix on low just until a soft dough forms. Don’t overmix—cookies like a gentle touch.
4. Roll it out. Place dough between two sheets of parchment and roll into a rectangle about 1/4-inch thick (roughly 10×14 inches). If it feels sticky, chill the dough for 10 minutes first.
5. Make the filling. In a small bowl, stir together melted butter, 1/2 cup brown sugar, and cinnamon. Spread evenly over the dough, leaving a small border on one long edge to help it seal.
6. Roll into a log. Starting on the long side, use the parchment to help roll the dough up tightly into a log. Pinch the seam to seal. Wrap and chill for at least 2 hours (or 45 minutes in the freezer) until firm.
7. Slice and bake. Heat oven to 350°F (175°C). Line baking sheets with parchment. Slice log into 1/2-inch rounds and place 2 inches apart. Bake 10–12 minutes, until edges are set and the centers look just barely done.
8. Cool, then glaze. Let cookies cool on the pan for 5 minutes, then transfer to a rack. Whisk powdered sugar with 1 tablespoon milk and vanilla; add more milk a few drops at a time until drizzle-able. Drizzle over cooled cookies.

Tips for the Best Results

• Chill is not optional. A cold dough log gives you clean slices and that iconic swirl. Warm dough = chaos spiral.
• Roll evenly. Aim for an even thickness so the cookies bake at the same speed and the swirl looks polished.
• Seal the edge. Leaving a small border without filling helps the dough stick to itself so the roll doesn’t unravel.
• Use a sharp knife. For the cleanest rounds, wipe the blade between slices. Dental floss also works if you’re feeling crafty.
• Don’t overbake. Pull them when the edges are set and the centers still look slightly soft—they’ll finish on the pan.
• Glaze after cooling. Warm cookies melt the glaze into invisibility. Cool cookies keep that cute drizzle.

Variations

• Cream cheese glaze moment: Replace the milk with 1–2 tablespoons softened cream cheese plus a splash of milk to thin. Tangy and very cinnamon-roll-coded.
• Maple glaze: Swap vanilla in the glaze for 1/2 teaspoon maple extract, or use a tablespoon of maple syrup and reduce the milk slightly.
• Nutty swirl: Add 1/3 cup finely chopped pecans or walnuts over the filling before rolling.
• Extra cozy spice: Add a pinch of nutmeg or cardamom to the filling for a bakery-style vibe.
• Mini cookie pinwheels: Roll the rectangle thinner, chill well, then slice 1/4-inch thick for smaller, snacky cookies.

Storage & Reheating

Store cinnamon roll cookies in an airtight container at room temp for up to 4 days, or refrigerate for up to 1 week (they’ll be a bit firmer). For that fresh-baked feel, warm a cookie in the microwave for 8–10 seconds; if glazed, go low and slow so the drizzle doesn’t disappear.

FAQ

Why did my swirl spread or look blurry?

Most of the time it’s a chilling issue. Make sure the log is very firm before slicing, and slice with a sharp knife. If your kitchen is warm, pop the sliced rounds in the fridge for 10 minutes before baking.

Can I make these ahead for a breakfast party?

Yes, and it’s actually ideal. Make and roll the dough log, wrap it tightly, and refrigerate up to 3 days. Slice and bake the morning of, then drizzle with glaze right before serving.

Can I freeze cinnamon roll cookie dough?

Absolutely. Freeze the wrapped log for up to 2 months. Thaw overnight in the fridge until sliceable, or let it sit at room temp for 10–15 minutes just to soften enough to cut.

Do I have to use baking powder?

It helps these stay soft and slightly puffy—more “breakfast pastry” than crisp cookie. If you only have baking soda, use 1/4 teaspoon baking soda plus 1 teaspoon of something acidic like sour cream or yogurt, but baking powder is the easiest route.

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

Don’t overdo the melted butter in the filling—measure it. Also, leave that small clean border, roll tightly, and chill well. A little caramelized cinnamon sugar on the pan is normal (and honestly delicious), but major leakage usually means the dough wasn’t cold enough.