These cinnamon roll cookies capture all the warm, comforting flavors of classic cinnamon buns in an easy-to-bake cookie form. Instead of yeast dough and waiting for rising, this recipe uses a soft cookie dough with a rich cinnamon sugar swirl rolled inside, giving each cookie a cozy, spiral-layered look and a delightful combination of tender dough and sweet cinnamon filling.
Perfect for breakfast alongside coffee or as a sweet treat after dinner, these cookies are visually charming and deliciously aromatic as they bake, filling your home with nostalgic cinnamon scent. They stay soft and flavorful, and you can enjoy them straight from the oven or store them to enjoy throughout the week.
Equipment
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin
- Sharp knife or bench scraper
- Wire rack
Ingredients
For the Cookie Dough:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Swirl:
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined to form the cookie dough.
- In a small bowl, stir together brown sugar and cinnamon for the swirl filling.
- Divide the dough in half. On a piece of parchment, press or roll each half into a rough rectangle about ¼–½-inch thick.
- Sprinkle half of the cinnamon sugar mixture evenly over each rectangle.
- Gently roll the dough up like a cinnamon roll log, using the parchment to guide it.
- Slice the logs into about 1-inch thick rounds and place them on the prepared baking sheet spaced apart.
- Bake for 10–12 minutes or until the edges are golden.
- Remove from oven and let cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: ~30 minutes
- Servings: ~24 cookies
- Cuisine: American
- Course: Dessert / Snack
How to Store
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- You can freeze baked cookies in a sealed container for up to 3 months; thaw at room temperature before serving.
What Not to Do
- Do not skip chilling the rolled dough if it becomes too soft — it helps preserve the shape.
- Do not overmix the dough once the flour is added — overworking makes cookies tough.
- Do not slice rounds thicker than 1 inch; they may not bake through in the time given.
- Do not add icing before the cookies cool — it will melt too much.
Tips & Variations
- Add a vanilla or cream cheese glaze drizzle after cooling for extra sweetness.
- Sprinkle a pinch of cinnamon sugar on top before baking for sparkle.
- Swap some brown sugar for maple sugar for a deeper flavor.
- Fold in chopped pecans or walnuts to the swirl for texture.
- Use a mix of cinnamon and cardamom for a spiced twist.
Approximate Nutrition (per cookie)
- Calories: ~145 kcal
- Protein: ~2 g
- Total Fat: ~6 g
- Saturated Fat: ~4 g
- Carbohydrates: ~20 g
- Fiber: <1 g
- Sugar: ~9 g
- Sodium: ~80 mg
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined to form the cookie dough.
- In a small bowl, stir together brown sugar and cinnamon for the swirl filling.
- Divide the dough in half. On a piece of parchment, press or roll each half into a rough rectangle about ¼–½-inch thick.
- Sprinkle half of the cinnamon sugar mixture evenly over each rectangle.
- Gently roll the dough up like a cinnamon roll log, using the parchment to guide it.
- Slice the logs into about 1-inch thick rounds and place them on the prepared baking sheet spaced apart.
- Bake for 10–12 minutes or until the edges are golden.
- Remove from oven and let cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Protein: ~2 g
- Total Fat: ~6 g
- Saturated Fat: ~4 g
- Carbohydrates: ~20 g
- Fiber: <1 g
- Sugar: ~9 g
- Sodium: ~80 mg
Conclusion
These cinnamon roll cookies are a simple way to enjoy the beloved flavors of cinnamon rolls without the rising time or technique. Soft, tender, and swirled with sweet cinnamon sugar, they’re ideal for brunches, cozy afternoons with coffee, or holiday cookie trays. With just a few pantry staples and straightforward steps, you’ll have warm, comforting cookies that delight every time.
FAQs
What are cinnamon roll cookies?
Cookies inspired by cinnamon rolls with a cinnamon-sugar swirl baked into soft cookies.
Can I freeze the dough before baking?
Yes — wrap the sliced dough rounds and freeze; bake from frozen with a minute or two extra.
Do I need a glaze?
No — they’re delicious plain, but a simple vanilla glaze adds sweetness.
Can I make them gluten-free?
Yes — use a 1:1 gluten-free flour blend.
How do I keep cookies soft?
Don’t overbake — remove when edges are golden and centers still tender.
Can I add nuts or raisins?
Yes — fold them into the swirl filling for extra texture.
