There's something truly special about cinnamon roll cookies that combines the nostalgic warmth of cinnamon rolls with the convenience of a cookie. When you bake these cinnamon roll cookies, you're treated to soft, tender bites bursting with cinnamon sugar flavor and a drizzle of sweet glaze that makes every mouthful a little celebration.
This recipe for cinnamon roll cookies is straightforward and perfect whether you're baking for a cozy night in or sharing with friends and family. You'll love how easy it is to create this comforting treat that tastes like your favorite breakfast pastry in cookie form.
Why You'll Love This Recipe
- Soft and chewy texture just like a cinnamon roll
- Quick and easy to prepare with no yeast required
- Perfect balance of cinnamon sugar with sweet glaze
- Great for gifting or sharing at parties
- Can be made ahead and stored without losing flavor
Ingredients
Gather these simple ingredients to make your cinnamon roll cookies. Everything you need is pantry-friendly and easy to find.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
- Calories: Approximately 140 per cookie
How to Make Cinnamon Roll Cookies
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy using a hand mixer.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients alternating with the milk, mixing gently until a soft dough forms.
- In a small bowl, combine the brown sugar and cinnamon for the filling.
- On a lightly floured surface, roll out the dough into a 12x8 inch rectangle. Sprinkle the cinnamon sugar evenly over the dough.
- Starting from the long edge, gently roll the dough up tightly into a log. Slice into 24 equal pieces about 1/2 inch thick and place each slice cut-side up on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the sheets for 5 minutes before transferring to a wire rack.
- While cookies cool, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the warm cookies for a glossy finish.
Tips for the Best Results
- Make sure your butter is softened, not melted, for the perfect cookie texture.
- Roll the dough tightly but gently to keep the cinnamon sugar swirl intact.
- Use parchment paper to prevent sticking and easy cleanup.
- Adjust cinnamon sugar amount to your taste for a sweeter or spicier cookie.
- Let the glaze set for 10 minutes before serving for the best presentation.
Storage and Reheating
Store leftover cinnamon roll cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the cookies in a sealed container for up to 2 months.
To reheat, warm cookies in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes. This will bring back their soft texture and fresh-baked flavor.
Frequently Asked Questions
Can I use a different type of flour for these cookies?
All-purpose flour works best to give cinnamon roll cookies their soft, tender texture. You can try a gluten-free blend, but the texture may vary slightly.
Is it necessary to add the glaze?
The glaze adds a sweet finishing touch and enhances the cinnamon roll flavor, but you can skip it if you prefer a less sweet cookie.
Can I make these cookies dairy-free?
Yes, substitute the butter with a dairy-free alternative and use a plant-based milk for the glaze and dough to make these cookies dairy-free.
How do I prevent the cinnamon sugar from leaking out during baking?
Rolling the dough tightly and slicing carefully helps keep the cinnamon sugar swirl intact. Chilling the dough for 10 minutes before slicing can also help.
