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Cinnamon roll cookies with visible cinnamon swirls and vanilla glaze cooling on a baking sheet. These cookies resemble classic cinnamon rolls in cookie form.

Cinnamon Roll Cookies

Olivia Carter
Gooey, swirly cookies that taste just like cinnamon rolls, but way easier—no yeast drama, just slice, bake, and devour as your quick dessert fix.
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20 minutes
Prep Time 20 minutes
Cook Time 12 minutes
chill time 2 hours
Total Time 2 hours 32 minutes
COST $5-7 bucks
Course Dessert, Snack
Cuisine American
Keyword cinnamon roll cookies
Servings 24 cookies
Calories 120 kcal

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 roll cookie dough being mixed in a bowl until smooth and combined. This step forms the base for soft cinnamon swirl cookies.
  • Cinnamon Filling: Melt the butter and stir it with sugar and cinnamon into a gooey paste. It smells like heaven already, right?
    Cinnamon sugar filling mixed in a bowl for cinnamon roll cookies. The mixture is thick and ready to spread.
  • Assemble: Split the dough into two, roll each into a 9x7-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.
    Cinnamon filling spread evenly over rolled cookie dough before shaping into a log. This step creates the swirl pattern.
  • 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!
    Sliced cinnamon roll cookie dough arranged on a baking sheet before baking.
  • Glaze (Optional): Whisk sugar, milk, and vanilla till drizzly, then zig-zag it over cooled cookies. Boom, bakery vibes.
    Vanilla glaze being drizzled over freshly baked cinnamon roll cookies for a sweet finishing touch.

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):

 
  • 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