You know that itch for a fresh cinnamon roll but zero patience for yeast rising nonsense? These Cinnamon Roll Cookies have your back—they’re like mini rolls in cookie form, all swirly and yummy without the wait.
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What Are Cinnamon Roll Cookies?
Cinnamon Roll Cookies are the chill lovechild of gooey cinnamon rolls and soft cookies—no fancy yeast drama, just buttery dough with a cinnamon-sugar swirl that screams comfort. Folks call them easy cinnamon roll cookies because you slice them from a log and boom, bakery vibes at home. They are perfect for homemade cinnamon cookies fans who want cinnamon swirl cookies that stay soft forever.
I mean, they’ve exploded online for good reason—quick, pretty, and way less hassle than actual rolls.
Reasons to Adore This Simple Cinnamon Roll Cookies Recipe
These gems skip the yeast wait (hallelujah!), grab stuff from your pantry, and come out beginner cookie recipe soft every time. They have a chewy middle and crisp edges—versatile for tweaks, and they freeze like champs for fall baking ideas.
Honestly, they’re my top choice for parties because they disappear quicker than you can request ‘more please.’ These are family-friendly desserts that easily surpass store-bought bakery cookies.
Here’s What You’ll Need
These Cinnamon Roll Cookies bring that swirly, spicy goodness in cookie form—total game-changer for lazy bakers like us.
This recipe makes about 24 cookies, and I’ve pulled the best tricks from a bunch of top baking sites to make sure they turn out perfect every single time.
Cinnamon Roll Cookies
Equipment
- A couple of mixing bowls
- mixer or sturdy spoon
- Rolling Pin
- Parchment paper or silicone mat
- baking sheets
- knife or dental floss
- A wire rack
Ingredients
Cookie Dough Base:
- 2 ¼ cups flour
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
Cinnamon Filling:
- 2 Tbsp unsalted butter, melted
- ¼ cup granulated sugar
- 1 Tbsp ground cinnamon
Optional Glaze:
- 1 cup powdered sugar
- 2 Tbsp milk
- ½ tsp vanilla extract
Instructions
- Make Dough: Whisk up the flour, baking powder, and salt in one bowl. In another, cream the butter and sugar till it is fluffy (like 2 minutes—easy!). Toss in the egg and vanilla, then mix in the dry stuff till it comes together. Do not overdo it!
- Cinnamon Filling: Melt the butter and stir it with sugar and cinnamon into a gooey paste. It smells like heaven already, right?
- Assemble: Split the dough into two, roll each into a 9×7-inch rectangle (about ¼-inch thick) on floured parchment. Slather on the filling, then roll it up tight like a burrito from the long side. Wrap the logs and put them in the fridge for at least 2 hours—patience pays off.
- Slice & Bake: Crank oven to 350°F. Slice those logs into ½-inch rounds, space them out on parchment-lined sheets, and bake 10-12 minutes till edges are golden but middles still soft. They will firm up as they cool—perfection!
- Glaze (Optional):Â Whisk sugar, milk, and vanilla till drizzly, then zig-zag it over cooled cookies. Boom, bakery vibes.
Notes
- Skip the chill? Your cookies will spread like gossip—do not do it!
- Floss for slicing? Genius, no squished swirls.
- Freeze the logs up to 3 months—pull out for instant holiday cookie recipe wins.
- Underbake a tad for max chewiness that lasts days.
- Go with almond flour for a gluten-free treat, or use coconut sugar in the filling for a healthier twist.
NUTRITION (Per Cookie, approx., unglazed):
Â- Calories: 120
- Total Fat: 6g (8%)
- Saturated Fat: 3.5g (18%)
- Cholesterol: 20mg (7%)
- Sodium: 45mg (2%)
- Total Carbs: 16g (6%)
- Dietary Fiber: 0.5g (2%)
- Sugars: 9g
- Protein: 1.5g
Bonus Tips for Cinnamon Roll Cookies
Perfect Tips for Success
Chill the dough, or it will result in flat failures. Always use a spoon to measure the flour and refrain from packing it. For a quick fix, nudge the edges round after they come out of the oven. Underbake them slightly for chewiness that lasts.
Storage & Freezing
Store them at room temperature in an airtight container for up to 5 days to keep them chewy. Unglazed cookies that have been baked can be frozen for a duration of up to 3 months. For the logs, refrigerate them for 2 days or freeze them for 3 months—this is a great holiday cookie recipe hack.
Cookies Variations
Oreos in the filling? That is next level. Add pumpkin spice for fall or nuts for extra bite. For gluten-free, swap in almond flour—these are easy cookie recipes for all.
FAQ
What are Cinnamon Roll Cookies made of?
A buttery sugar cookie dough with a cinnamon-sugar swirl, often topped with glaze.
Do Cinnamon Roll Cookies need yeast?
Nope. Baking powder does the job—fast and easy.
Can I make them ahead of time?
Yes! Chill the dough for 2 days or freeze it for up to 3 months.
How do you keep them soft?
Slightly underbake and store airtight.
Can they be frozen?
Absolutely—baked or unbaked, up to 3 months.
What icing works best?
Vanilla glaze is classic, and cream cheese glaze is elite.
Why did my cookies lose their swirl?
The dough was too warm. Chill longer next time.
These Cinnamon Roll Cookies are your new obsession—bake them and thank me later at the next cookie swap!