These cinnamon roll cookies are the kind of bake-sale energy that makes people hover near the dessert table like it’s their job. Soft, buttery cookie dough swirled with a cinnamon-sugar ribbon, then finished with a simple vanilla glaze? Yeah. They disappear fast.
If you’ve ever wished cinnamon rolls were easier (and more portable), this is your sign. Same cozy flavor, no yeast drama, and you can make a whole batch in one afternoon.
Why You’ll Love This
You get that classic cinnamon roll vibe—warm spice, buttery sweetness, and a pretty swirl—in a cookie that bakes in minutes and stays soft for days, which is exactly why these always sell out.
Ingredients
- For the cookie dough: 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- For the cinnamon filling: 1/4 cup (57g) unsalted butter, melted and cooled slightly
- 1/2 cup (100g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour (helps prevent leaking)
- For the glaze: 1 cup (120g) powdered sugar
- 1–2 tablespoons milk (or heavy cream)
- 1/2 teaspoon vanilla extract
- Pinch of salt (optional, but makes it pop)
How to Make It
- Cream the base. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add wet ingredients. Beat in the eggs one at a time, then mix in vanilla. Scrape down the bowl so everything blends evenly.
- Mix dry ingredients. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to the wet mixture and mix just until a soft dough forms (don’t overmix).
- Chill briefly. Cover and refrigerate the dough for 20–30 minutes. This makes it easier to roll and keeps the cookies thick.
- Make the cinnamon filling. Stir together melted butter, brown sugar, cinnamon, and flour into a spreadable paste.
- Roll and fill. On lightly floured parchment, roll the dough into a rectangle about 1/4-inch thick (roughly 10×14 inches). Spread the filling evenly, leaving a 1/2-inch border so it doesn’t squeeze out.
- Log it up. Starting from the long edge, roll tightly into a log. Wrap in parchment or plastic wrap and chill 45–60 minutes (or freeze 20–30 minutes) until firm.
- Slice and bake. Heat oven to 350°F (175°C). Slice into 1/2-inch rounds, place on a lined baking sheet 2 inches apart, and bake 9–11 minutes until edges are set but centers still look slightly soft.
- Cool and glaze. Cool on the tray 5 minutes, then move to a rack. Whisk glaze ingredients until smooth, then drizzle over cooled cookies.
Tips for the Best Results
- Use soft, not melty, butter. If the dough feels greasy, the swirl will slide and the cookies can spread.
- Don’t skip the chill. Chilling firms the log so slices stay round and the swirl stays defined.
- Add the tablespoon of flour to the filling. It’s a small move that seriously reduces caramel-y leaking on the pan.
- Roll with parchment. Dough sticking to the counter = torn swirl. Parchment makes the roll-up so much smoother.
- Slice with a sharp knife. Wipe the blade between cuts for the cleanest pinwheel look.
- Underbake slightly. Pull them when the edges are set; carryover heat finishes the centers for that soft-bakery bite.
- Glaze when fully cool. Warm cookies melt the glaze into a puddle (tasty, but not the vibe if you want pretty drizzles).
Variations
- Cream cheese glaze: Replace milk with 1–2 tablespoons softened cream cheese plus a splash of milk to thin.
- Maple cinnamon roll cookies: Swap vanilla in the glaze for 1/2 teaspoon maple extract or 1 tablespoon real maple syrup (reduce milk slightly).
- Chai-spiced swirl: Add a pinch of cardamom, ginger, and cloves to the cinnamon filling for a cozy twist.
- Nutty crunch: Sprinkle finely chopped pecans or walnuts over the filling before rolling.
- Mini pinwheels: Roll the dough thinner and slice smaller rounds; start checking at 7–8 minutes.
Storage & Reheating
Store cinnamon roll cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze unglazed cookies in a sealed bag for up to 2 months; thaw at room temp, then glaze. If you want that fresh-from-the-oven feel, warm a cookie in the microwave for 8–10 seconds—just enough to soften the center without melting the glaze.
FAQ
Why did my cinnamon swirl leak out while baking?
This usually happens if the filling is too wet or the log wasn’t chilled enough. Make sure you mix the flour into the filling, leave a small border when spreading, and chill the rolled log until firm before slicing.
How do I get super clean, defined swirls?
Roll the dough evenly (aim for about 1/4-inch), roll the log tightly, and chill it well. Use a sharp knife and wipe it between slices. If the log starts to soften while slicing, pop it back in the fridge for 10 minutes.
Can I make these ahead for a bake sale so they still taste fresh?
Yes. Bake the cookies 1–2 days ahead and store airtight. For best “just baked” vibes, glaze the morning of the sale (or pack glaze separately and drizzle closer to serving).
Can I freeze the dough log and bake later?
Totally. Wrap the log tightly and freeze up to 2 months. Thaw in the fridge overnight, then slice and bake as directed. If the dough is still very firm, let it sit at room temp for 5–10 minutes before slicing.
Why are my cookies dry instead of soft like a cinnamon roll?
Overbaking is the main culprit. Pull them when the edges are set and the centers look slightly underdone—they’ll finish as they cool. Also measure flour carefully (spoon and level) so the dough doesn’t get too stiff.