If you’ve ever found yourself torn between baking cookies or cinnamon rolls, Cinnamon Roll Cookies are your answer. These buttery, soft slice-and-bake cookies combine the nostalgic flavor of a cinnamon roll with the ease and portability of a classic sugar cookie. They feature a tender vanilla-infused dough swirled with brown sugar and cinnamon, then finished with a sweet vanilla glaze for that signature roll-like touch.
They look just as delightful as they taste—golden, spiraled rounds that echo the comforting smell of fresh cinnamon rolls from the oven. Whether you’re baking for the holidays, a bake sale, or just a cozy afternoon at home, these cookies are guaranteed to impress with both their flavor and presentation.
The best part? You don’t need yeast or long proofing times. With simple ingredients and a straightforward process, Cinnamon Roll Cookies are a fun, satisfying treat that hits all the warm, sweet, spiced notes of a breakfast classic—in cookie form.
Cinnamon Roll Cookies with Cinnamon Sugar Swirl
Ingredients
Method
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Divide the dough in half. Roll each half between two sheets of parchment paper into a rectangle about ¼ inch thick. Chill for 30 minutes.
- In a small bowl, mix together the brown sugar and cinnamon for the filling.
- Remove one rectangle of dough from the fridge. Brush with half the melted butter and sprinkle with half the cinnamon sugar mixture.
- Starting from the long side, carefully roll the dough into a log. Wrap tightly and freeze for 30 minutes to firm up. Repeat with the second half.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice each log into ¼-inch rounds and place cookies on the baking sheet about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are just beginning to turn golden. Let cool on the pan for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies before serving.
Notes
- Cream butter and sugar well for a light, tender dough
- Chill dough thoroughly for easy rolling and clean slices
- Use parchment paper to roll dough evenly and prevent sticking
- Roll tightly and freeze before slicing to maintain the swirl shape
- Bake just until edges turn golden—don’t overbake
- Let cookies cool before glazing for best results
- Customize glaze with citrus zest or spices for added flavor
- Freeze dough logs for ready-to-bake cookies anytime
- Great for gifting or cookie exchanges—visually striking and delicious