Imagine the warm, comforting aroma of classic cinnamon rolls filling your kitchen, but in an easy, bite-sized form! These cinnamon roll cookies capture all those beloved flavors in a simple, no-yeast recipe.
You get tender, soft centers, delicately crisp edges, and a rich cinnamon sugar swirl, all crowned with a sweet vanilla icing. Enjoy the taste of a bakery favorite without the fuss of traditional yeasted dough.
Table of Contents
Why You’ll Love This Cinnamon Roll Cookie Recipe
This delightful cinnamon roll cookie recipe is perfect for busy bakers and beginners alike. We know you will quickly fall in love with these treats for several great reasons:
- Classic Cinnamon Roll Taste: Enjoy all the beloved flavors of a traditional cinnamon roll, from the sweet spice to the creamy icing, packed into a convenient cookie.
- No-Fuss, Yeast-Free Dough: Skip the lengthy rising times! This recipe uses a simple cookie dough, making the process much quicker and easier than traditional rolls.
- Perfect Soft and Chewy Texture: Each cookie features a tender, chewy interior with slightly crisp edges, offering an irresistible melt-in-your-mouth experience.
- Easy, Step-by-Step Instructions: Even if you are new to baking, our clear, simple steps guide you through every stage, ensuring a successful and delicious outcome.
- Great for Holidays or Any Time: These cookies are a hit for special occasions, holiday platters, or simply as a comforting treat with your morning coffee.
Ingredients
Gather these simple ingredients to create your own batch of irresistible cinnamon roll cookies. Each component plays an important role in achieving that perfect flavor and texture.
For the Cookies:
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface: Provides the essential structure for your cookies.
- 1/2 teaspoon baking powder: Acts as a leavening agent, giving the cookies a slight lift and tenderness.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the other flavors in the dough.
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature: Contributes to the rich flavor and tender texture of the cookie base.
- 3/4 cup (150g) granulated sugar: Sweetens the dough and helps create a soft, chewy cookie.
- 1 large egg, at room temperature: Binds the ingredients together, adds richness, and aids in moisture.
- 2 teaspoons pure vanilla extract: Boosts the overall flavor profile with its warm, aromatic notes.
For the Cinnamon Filling:
- 2 Tablespoons (28g) butter, melted and slightly cooled: Binds the cinnamon sugar mixture, ensuring it adheres to the dough.
- 1/4 cup (50g) granulated sugar: Forms the sweet, sugary core of the cinnamon swirl.
- 1 Tablespoon ground cinnamon: Provides the signature warm, spicy flavor that defines these treats.
For the Vanilla Icing:
- 1 cup (120g) confectioners’ sugar: Forms the smooth, sweet base for your classic vanilla icing.
- 3 Tablespoons (45ml) milk: Adjusts the icing to your desired drizzling consistency.
- 1/2 teaspoon pure vanilla extract: Enhances the icing with its comforting and familiar flavor.
Notes & Substitutions
- Achieving the best results with these cinnamon roll cookies often comes down to a few key details. Always measure your flour correctly by spooning it into the cup and leveling it off; too much flour results in dry cookies.
- Ensure your butter is truly at room temperature, soft enough to indent but not melted, for proper creaming. For the filling, you can substitute light brown sugar for granulated sugar to add a deeper, molasses flavor.
- When making the icing, adjust the milk a teaspoon at a time until you reach your preferred drizzling thickness. Feel free to add a pinch of ground cardamom or nutmeg to the filling for an extra layer of warm spice.
Equipment
Gathering your tools before you begin helps your baking process flow smoothly. You will need a few standard kitchen items to make these delicious cookies.
- Mixing bowls: Use one for dry ingredients and a larger one for wet ingredients.
- Electric mixer: A stand mixer with a paddle attachment or a handheld mixer simplifies creaming butter and sugar.
- Rolling pin: Essential for flattening the cookie dough into an even rectangle.
- Silicone baking mats or parchment paper: These prevent sticking and make both rolling and baking easier.
- Baking sheets: You will need these to bake your cookie slices evenly in the oven.
- Sharp knife: Use this to cleanly slice the chilled dough logs into individual cookies.
- Wire rack: Allows your baked cookies to cool completely and evenly after removing them from the oven.
Instructions
Creating homemade cinnamon roll cookies is a fun and rewarding process. Follow these step-by-step instructions carefully to achieve perfectly swirled, delicious results.
- Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside. In a large bowl, using either a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for about 2 minutes until the mixture becomes completely smooth and creamy. Next, add the room temperature egg and vanilla extract, beating on high speed for about 1 minute until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure everything is well incorporated. Finally, add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be a bit soft; if it seems too sticky to roll, mix in one additional tablespoon of flour.
- Form and Fill the Rolls: Divide the prepared cookie dough into two equal portions. On a lightly floured silicone baking mat or floured parchment paper, roll out each portion into a rectangle approximately 9×7 inches and about 1/4 inch thick. Spread one tablespoon of the melted butter evenly over each dough rectangle, leaving a small border around the edges. In a small separate bowl, mix the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon together. Sprinkle this cinnamon-sugar mixture evenly over the melted butter on both dough rectangles.
- Roll and Chill the Dough: Working slowly and carefully, tightly roll up each rectangle from one of the longer sides into a 9-inch log. As you roll, if the dough starts to crack slightly, use your fingers to gently smooth out any imperfections. Some minor cracks are acceptable and will often smooth out during baking. Once both logs are formed, carefully transfer them to a cutting board or plate. Loosely cover the logs with plastic wrap and chill them in the refrigerator for at least 2 hours. This crucial chilling step is essential for the dough to firm up, making it easier to slice without distorting the beautiful swirl in your cinnamon roll cookies. For longer storage, you can freeze the logs at this stage.
- Slice and Bake: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Remove the chilled dough logs from the refrigerator. Using a sharp knife, cut each log into 1/2-inch thick slices. Arrange the slices onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for slight spreading. Bake for 10-11 minutes, or until the edges are lightly browned. Watch them closely to avoid overbaking. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make and Drizzle Icing: While the cookies cool, prepare the vanilla icing. In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until completely smooth and lump-free. The icing should be a drizzling consistency; if it’s too thick, add a tiny bit more milk; if too thin, add a small amount of extra confectioners’ sugar. Once the cinnamon roll cookies are entirely cooled, generously drizzle the vanilla icing over them. These cookies are now ready to enjoy! Cover and store any leftover cookies at room temperature for up to 5 days.
Pro Tips & Troubleshooting
Mastering these cinnamon roll cookies is simple with a few helpful hints. These tips will help you achieve perfect results every time.
- Perfect Dough Consistency: Always use accurate measurements for flour and ensure your butter is at proper room temperature. This prevents a dry, crumbly dough or one that is too sticky to roll effectively.
- Rolling the Dough: A silicone mat or lightly floured parchment paper works best for rolling. Roll slowly and steadily, pressing out any small cracks or tears as they form to keep the dough smooth.
- Crucial Chilling Step: Do not skip chilling the dough logs! This step is vital to prevent the cookies from spreading excessively in the oven and ensures easy, clean slicing that preserves the distinct cinnamon swirl. Chill the dough until it is firm to the touch.
- Baking for Best Texture: Avoid overbaking the cookies. Look for lightly browned edges as your signal for doneness. Overbaked cookies will be dry and crumbly instead of soft and chewy.
- Icing Consistency: Adjust the milk in the icing incrementally until you achieve a smooth, pourable consistency. For an extra special touch, consider adding a pinch of cinnamon or a hint of brown butter to the icing for deeper flavor.
Serving, Storage, & Variations
These delightful cinnamon roll cookies are versatile for any occasion, from a morning treat to an after-dinner dessert.
Serving Suggestions:
Enjoy these homemade cinnamon roll cookies warm with a cup of coffee or tea for a cozy morning. They make a fantastic addition to any brunch spread or dessert platter. Serve them as a sweet snack after school or work.
Storage:
Store any leftover cookies in an airtight container at room temperature. They will remain fresh and delicious for up to 5 days. For optimal freshness, consider icing only the cookies you plan to serve immediately.
Make-Ahead & Freezing:
- Dough Logs: Prepare the dough logs as instructed and chill them in the refrigerator for up to 2 days before slicing and baking.
- Unbaked Frozen Dough: You can freeze the tightly wrapped dough logs for up to 3 months. When ready to bake, transfer the frozen log to the refrigerator overnight to thaw before slicing and baking. Alternatively, slice the frozen logs into disks and bake from frozen, adding a couple of minutes to the bake time.
- Baked Cookies: Freeze baked (iced or un-iced) cinnamon roll cookies in a single layer on a baking sheet until firm, then transfer them to an airtight freezer bag for up to 3 months. Thaw at room temperature.
Flavor Variations:
Get creative with your homemade cinnamon roll cookies!
- Cream Cheese Icing: Swap the vanilla icing for a tangy cream cheese frosting for a classic cinnamon roll experience.
- Maple Icing: Use maple extract instead of vanilla in the icing, or add a drizzle of real maple syrup.
- Brown Butter Icing: Brown your butter before making the icing for a rich, nutty depth of flavor.
- Nutella Swirl: Spread a thin layer of Nutella over the cinnamon sugar filling before rolling the dough for a chocolate-hazelnut twist.
- Pecan or Walnut Additions: Finely chop toasted pecans or walnuts and sprinkle them over the cinnamon sugar filling for added crunch and flavor.
Nutrition Information
Here is an estimated nutritional breakdown for one serving of these delicious cinnamon roll cookies. Please remember that these values are approximate and can vary based on specific ingredients and preparation methods.
| Nutrient | Amount Per Serving (Estimate) |
|---|---|
| Calories | 180 kcal |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 25mg |
| Sodium | 60mg |
| Total Carbs | 25g |
| Dietary Fiber | 0.5g |
| Total Sugars | 16g |
| Protein | 2g |
Disclaimer: Nutritional values are estimates and may vary based on specific ingredients and serving sizes. This information is for general guidance only.
Frequently Asked Questions
Can I use oil instead of butter in the cookie dough?
We do not recommend substituting oil for butter in this recipe. Butter provides the rich flavor and structure essential for these cinnamon roll cookies. Oil will result in a different texture and flavor.
Why is my cookie dough cracking when I roll it?
Dough cracking often happens if it is too cold or overworked. Let your dough sit at room temperature for a few minutes before rolling, and work gently.
My icing is too thin/thick, how do I fix it?
If your icing is too thin, slowly whisk in more confectioners’ sugar, a tablespoon at a time. If it is too thick, add a tiny bit more milk, half a teaspoon at a time, until it reaches the desired drizzling consistency.
How long do cinnamon roll cookies last?
When stored in an airtight container at room temperature, these cookies stay fresh for up to 5 days. For longer storage, you can freeze them for up to 3 months.
Conclusion
These delightful cinnamon roll cookies offer all the comforting flavors of a classic cinnamon roll without any of the fuss. With a soft, chewy texture, a sweet cinnamon swirl, and a decadent vanilla icing, they are truly irresistible. This easy, beginner-friendly recipe ensures a delicious outcome every time. We encourage you to try making these homemade treats and share your experience with us!
Cinnamon Roll Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together flour, baking powder and salt; set aside.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer until smooth, about 2 minutes.
- Add the egg and vanilla extract and mix until combined, about 1 minute; scrape down the sides.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined. If dough seems sticky, add 1 additional tablespoon flour.
- Divide the dough into two equal portions. On a lightly floured surface or parchment, roll each out into a 9×7‑inch rectangle about ¼‑inch thick.
- Brush each rectangle with 1 tbsp melted butter. In a small bowl, combine ¼ cup granulated sugar and 1 tbsp cinnamon; sprinkle evenly over the buttered rectangles.
- Working carefully, roll each rectangle from one long side into a 9‑inch log. Wrap each log loosely in plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350 °F (177 °C). Line baking sheets with parchment or silicone mats.
- Remove chilled logs and slice into ½‑inch thick rounds. Place slices about 2 inches apart on prepared sheets. Bake 10‑11 minutes until edges are lightly browned.
- Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- In a small bowl, whisk together confectioners’ sugar, milk and vanilla until smooth. Drizzle the icing over cooled cookies. Store leftover cookies in an airtight container up to 5 days.
Nutrition
Notes
- Dough is yeast‑free for quicker prep.
- Chilling the dough logs is key to clean slicing and maintaining the swirl.
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