If you're a fan of cinnamon rolls but want something a little easier and quicker to whip up, then look no further than these Cinnamon roll cookies! They’re the perfect blend of soft, buttery cookie dough, warm cinnamon-sugar filling, and a sweet drizzle of icing.
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Why you will love these cookies
Delicious: These cookies combine sweet and spicy cinnamon with buttery cookie dough and creamy icing.
Easy to make: Unlike traditional Cinnamon rolls, there’s no yeast or proofing involved. You’ll have these cookies baked and ready in no time.
Perfect for sharing: Their adorable swirl design makes them as eye-catching as they are delicious. Bring them to a party or gift them to friends!
Are you looking for more quick and easy cookie recipes? I've got you covered! Check out these Butter cookies, these quick-to-make Molasses cookies, or these chewy Brown butter Chocolate Chip Cookies.
Ingredients you will need
Flour: Use all-purpose flour to make this cinnamon roll cookie recipe.
Baking powder: This helps the cookies rise slightly and ensures they stay soft and tender.
Salt: Don’t forget to add a pinch of salt to balance the flavors.
Sugar: You will need white granulated sugar for the dough, light brown sugar for the cinnamon filling, and powdered sugar for the icing.
Butter: Use unsalted butter at room temperature for the cookie dough and melted butter for the filling and icing.
Egg: You will also need one large egg at room temperature.
Vanilla: I like to add a little bit of vanilla extract to the cookie dough as well as to the sugar icing.
Ground cinnamon: There are no cinnamon rolls without ground cinnamon, right?
Cooking tips
Chill the dough: Don’t skip the refrigeration steps! Chilled dough is easier to handle and helps the cookies maintain their shape while baking.
Don’t overbake: These cookies should be soft with slightly golden edges. Overbaking will make them crispier.
Customize your icing: You can always sandwich two cookies together with butter-based Cream cheese frosting (store the cookies in the fridge in that case) for a more authentic cinnamon roll flavor, or make extra-delicious Brown butter glaze instead of the plain one.
How to make cinnamon roll cookies
Make the dough: Start by combining your dry ingredients—flour, baking powder, and salt—in a bowl. In a stand mixer, cream butter, sugar, and vanilla until fluffy, then beat in the egg. Gradually mix in the dry ingredients. Wrap the dough in plastic wrap and chill for 10-20 minutes.
Prepare the filling: While the dough chills, mix the softened butter, brown sugar, and cinnamon in a small bowl until it forms a paste.
Roll and fill: Roll out the dough into a square, about ¼ inch thick. Spread the cinnamon filling evenly across the surface, leaving a small border. Roll the dough into a log and seal the edge. Chill the log for about an hour until firm.
Slice and bake: Preheat your oven to 355F (180C) and line two baking sheets with parchment paper. Slice the dough into ½ inch rounds and arrange them on the sheets. Bake for 11 minutes or until the edges turn golden.
Cool and ice: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely. Drizzle the icing over the cookies and let it set before serving.
Storing tips
Store your cinnamon roll cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.
You can prepare the cookie log and keep it in the fridge for up to four days or freeze it for longer storage. Slice and bake when you’re ready.
Recipe card
Cinnamon roll cookies
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer and a large mixing bowl
- Mixing bowls
- Roling pin
- Parchment paper
- Plastic wrap
Ingredients
For the cookie dough
- 250 g all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 165 g unsalted butter at room temperature
- 165 g white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
For the cinnamon filling
- 35 g unsalted butter softened
- 70 g light brown sugar
- 1 tablespoon ground cinnamon
For the icing
- 30 g unsalted butter melted
- 50 g powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon water
Instructions
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment (or using a bowl and a hand mixer), beat the butter, sugar, and vanilla extract until light and fluffy.
- Add the egg and beat until fully incorporated.
- Add the dry ingredients and mix on low speed just until no dry flour is visible.
- Wrap the dough in plastic wrap, shaping it into a square. Refrigerate for 10–20 minutes, or until it firms up slightly.
- Place the dough on a floured surface and roll it out into a 11 inch by 11 inch (28cm by 28cm) square approximately ¼ inch (5mm) thick. If cracks appear, gently press the dough back together.
- In a small bowl, combine all the cinnamon filling ingredients until they form a paste-like consistency.
- Spread the filling over the dough, leaving a ¼ inch (5mm) border at one end untouched.
- Starting from the side with the filling, roll the dough into a log, ending at the border without filling. Gently press the edge into the roll to seal it.
- Wrap the log in plastic wrap and refrigerate until firm enough to slice (about 1 hour).
- Preheat the oven to 355F (180C) and line two baking sheets with parchment paper.
- Trim the ends and slice the log into ½ inch (1.2cm) thick rounds. You should have at least 20-22 cookies Place the slices on the prepared baking sheets, leaving some space between them.
- Bake in two batches for about 11 minutes, or until the edges start to turn golden. Keep the second batch in the fridge while the first batch bakes.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely.
- Combine all the icing ingredients in a bowl. Drizzle the icing over the completely cooled cookies and let it set at room temperature.
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