Cinnamon Roll Cookies

Imagine the sweet swirls of a fresh cinnamon roll… now picture them transformed into buttery cookies you can slice, bake, and enjoy anytime.

These cinnamon roll cookies are one of those unique cookie recipes that instantly win people over. They look just like mini cinnamon rolls with their pretty spirals of cinnamon sugar tucked inside soft, buttery dough. But instead of waiting for yeast to rise or spending hours in the kitchen, you get that same cozy flavor in a fun, easy slice and bake cookies version.

I first tried these during the holidays when I wanted something playful yet elegant for a cookie platter. Traditional cinnamon rolls are a comfort food staple in my house, but making them in cookie form felt like a little secret shortcut — all the nostalgia, without the long process. And let me tell you, the way people’s faces lit up when they saw them? Totally worth it.

What makes these cookies even more special is how they balance both beauty and taste. They’re not just another batch of cinnamon cookies; they’re show-stoppers with swirls that look bakery-perfect. Plus, since the dough chills before baking, you can prep ahead and simply slice and bake whenever the craving (or the guests) arrive. It’s a recipe that’s as practical as it is impressive — which is why I keep coming back to it.

Why You’ll Love It

• They look like tiny cinnamon rolls. The swirled pattern makes these cookies feel extra special — like a bakery treat, but made right in your own kitchen.
• Perfect for slice-and-bake convenience. You can chill the dough, slice off what you need, and bake fresh cookies whenever you want — no rushing or last-minute stress.
• A fun twist on a classic favorite. Love cinnamon rolls? Love cookies? This recipe combines the best of both worlds in one bite-sized treat.
• Crowd-pleasing and gift-worthy. Whether you’re making them for a cookie exchange, holiday platter, or just to share with friends, these cookies are guaranteed to get compliments.
• Warm, cozy flavor in every bite. The cinnamon-sugar filling paired with buttery dough tastes like comfort food in cookie form.

Ingredient List

For the Dough:

• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

For the Filling:

• 3 tablespoons unsalted butter, melted
• ½ cup brown sugar, packed
• 1 tablespoon ground cinnamon

For the Glaze (optional but delicious):

• 1 cup powdered sugar
• 2–3 tablespoons milk (or cream for extra richness)
• ½ teaspoon vanilla extract

Ingredient Notes

• Butter – I always stick with real unsalted butter here. It gives the dough that rich, bakery-style flavor that margarine just can’t match. If your butter isn’t softened, just cut it into cubes and let it sit out for 20 minutes.
• Brown sugar – Don’t skip the brown sugar in the filling! It gives that caramel-like sweetness that makes these cookies taste like true cinnamon rolls.
• Cinnamon – A good, fresh ground cinnamon makes all the difference. I like using Saigon cinnamon because it has a slightly stronger, warmer flavor.
• Glaze – Totally optional, but I highly recommend it. The drizzle adds just the right touch of sweetness and makes the cookies look so polished — like you grabbed them from a bakery case.
• Flour – Regular all-purpose works perfectly, but make sure to measure it properly (spoon and level method). Too much flour = dry dough, and we don’t want that.

Kitchen Equipment Needed

• Mixing bowls – For combining the dough and filling. I love using my big glass bowl so I can see everything come together.
• Hand mixer or stand mixer – Makes creaming the butter and sugar so much easier (and saves your arm from a workout).
• Rolling pin – To roll the dough evenly into a rectangle. I use my wooden one that’s been in the family for years.
• Sharp knife or bench scraper – For slicing the chilled dough into neat cookie rounds. A serrated knife works well if the dough is firm.
• Baking sheets – You’ll need a couple lined with parchment paper for easy cleanup.
• Measuring cups and spoons – Precision matters here, especially for the filling-to-dough ratio.
• Cooling rack – Lets the cookies cool evenly without getting soggy bottoms.
• Small whisk – Perfect for mixing up the glaze until it’s silky smooth.

Instructions

Step 1: Make the dough

• In a large bowl, beat ¾ cup softened butter and ¾ cup sugar on medium speed until pale and fluffy (about 2–3 minutes).
• Add 1 egg and 2 teaspoons vanilla; mix until smooth and satiny.
• In a separate bowl, whisk 2 ½ cups flour, ½ teaspoon baking powder, and ½ teaspoon salt.
• Add dry ingredients to the wet in two additions, mixing on low just until a soft dough forms.
  Pro Tip: Stop mixing as soon as the flour disappears to keep your cookies tender, not tough.

Step 2: Quick chill for easy rolling

• Divide dough in half (easier to handle).
• Flatten each half into a thick rectangle, wrap, and chill 10–15 minutes — just enough to reduce stickiness.
  Pro Tip: If the dough feels sticky after chilling, dust the rolling pin and parchment lightly with flour instead of adding more to the dough.

Step 3: Roll into a neat rectangle

• Lay a sheet of parchment on your counter and place one dough half on top.
• Roll to a 10×14-inch rectangle, about ¼ inch thick, with the long side facing you.
• Square off edges with a bench scraper or your hands for cleaner spirals.
  Pro Tip: Roll between two sheets of parchment for ultra-smooth, crack-free edges.

Step 4: Add the cinnamon-sugar filling

• Stir together ½ cup packed brown sugar and 1 tablespoon ground cinnamon.
• Brush the dough with 3 tablespoons melted butter, leaving a ½-inch border on the far long edge.
• Sprinkle the cinnamon sugar evenly over the buttered surface; press it in lightly with your palms so it sticks.
  Pro Tip: Don’t skip the border! It helps seal the log so the filling stays inside while slicing and baking.

Step 5: Roll it up (like classic cinnamon rolls)

• Using the parchment to help, roll the dough tightly from the long edge nearest you into a log.
• Gently pinch the seam to seal, then roll the log back and forth a few times to even out thickness.
• Wrap the log in parchment and twist the ends like a candy wrapper.
  Pro Tip: If the log looks tapered, scoot the parchment against the smaller end to nudge it back to an even cylinder.

Step 6: Chill to firm (slice-and-bake ready!)

• Chill the wrapped log in the fridge for at least 1–2 hours (or freeze 20–30 minutes) until very firm.
• Repeat rolling, filling, and chilling with the second dough half.
  Pro Tip: A firmer log = cleaner slices and sharper swirls. This is what makes these such perfect slice and bake cookies.

Step 7: Slice cleanly

• Preheat oven to 350°F (175°C). Line baking sheets with parchment.
• Unwrap one log and slice into ¼–⅜-inch rounds (about 12 per log), placing them 2 inches apart.
  Pro Tip: Use a sharp serrated knife with a gentle sawing motion — or plain, unflavored dental floss for razor-clean cuts (slide under, cross ends, and pull).

Step 8: Bake to soft-set perfection

• Bake 10–12 minutes, until edges look set and the centers are puffed but still pale.
• Rotate the pan at the 8-minute mark for even baking.
• Let cookies cool on the sheet 5 minutes, then transfer to a rack to cool completely.
  Pro Tip: Pull them while centers are slightly soft; they’ll finish setting on the tray for that ideal cinnamon cookies texture.

Step 9: Glaze (optional but lovely)

• Whisk 1 cup powdered sugar, 2–3 tablespoons milk/cream, and ½ teaspoon vanilla until smooth and drizzle-able.
• If too thick, add tiny splashes of milk; if too thin, sift in more powdered sugar.
• Drizzle over cooled cookies in zigzags or tiny spirals to echo the design.
  Pro Tip: Drizzle from a spoon or a small zip-top bag with a snipped corner for clean, bakery-style lines.

Step 10: Serve, store, and make ahead

• Serve once the glaze sets (about 10 minutes) — the swirls make them look like mini cinnamon rolls on a platter.
• Store in an airtight container at room temp for 3–4 days.
• For make-ahead convenience, keep the wrapped logs in the fridge up to 3 days or freeze up to 2 months. Thaw just until sliceable, then bake straight from chilled — the ultimate unique cookie recipes party trick.

Tips and Tricks for Success

• Keep dough cold for clean slices. Chilled dough makes it easier to slice thin rounds without squishing the swirls.
• Don’t overbake. These cookies should stay soft in the center — they continue to set as they cool.
• Even thickness matters. Slice each cookie consistently so they bake uniformly.
• Use fresh cinnamon. Old or pre-ground cinnamon can make the flavor flat; fresh spice gives the cookies that warm, cozy kick.
• Prep ahead. Make the dough logs a day ahead and bake fresh slices whenever you want — perfect for last-minute entertaining.
• Rotate pans mid-bake. This ensures even browning and prevents one side from overbaking.

Ingredient Substitutions and Variations

• Butter substitute: You can use salted butter and skip the pinch of salt in the dough; it’ll give a slightly richer flavor.
• Sugar swap: Coconut sugar works for the filling if you want a deeper, caramel-like taste.
• Flour alternatives: Half all-purpose, half whole wheat pastry flour adds a nutty flavor while keeping cookies soft.
• Glaze variation: Swap vanilla for maple or cream cheese glaze for a tangy twist that pairs beautifully with cinnamon.
• Flavor add-ins: Toss in a handful of mini chocolate chips, chopped pecans, or raisins for extra texture and flavor.
• Spice tweaks: Add a pinch of nutmeg or cardamom to the filling for a more complex, fall-inspired spice profile.

Serving Suggestions

• I love serving these cinnamon roll cookies with a warm cup of coffee or chai — it feels like an instant cozy morning treat.
• They’re perfect alongside a scoop of vanilla ice cream for a playful dessert twist.
• I sometimes plate them with fresh berries; the tartness balances the sweet cinnamon sugar beautifully.
• Great for holiday cookie platters or afternoon tea with friends — everyone always asks for seconds!
• For a fun breakfast treat, serve one with a drizzle of extra glaze and a glass of cold milk.

Storage and Reheating Instructions

• Room temperature: Store in an airtight container for 3–4 days; cookies stay soft and flavorful.
• Refrigerator: Keep in an airtight container up to 1 week; let them sit at room temp for 10 minutes before serving.
• Freezer (baked): Freeze fully cooled cookies in a sealed bag or container for up to 2 months; thaw at room temperature.
• Freezer (slice-and-bake): Keep unbaked logs frozen up to 2 months; slice and bake directly from frozen, adding 1–2 extra minutes to the bake time.
• Reheating: Warm individual cookies in the microwave for 10–15 seconds for a fresh-baked feel, or in a 300°F oven for 5 minutes.

Frequently Asked Questions

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough logs ahead and chill them for up to 3 days or freeze for up to 2 months. Slice and bake whenever you want fresh cookies.

Can I use a different type of sugar?

Yes! Brown sugar in the filling gives the classic caramel flavor, but coconut sugar or a mix of white and brown sugar works well too.

How thick should I slice the cookies?

Aim for ¼–⅜ inch rounds. Thinner slices may crisp too much, while thicker ones might need extra baking time.

Do I have to use the glaze?

Not at all — the cookies are delicious plain. The glaze just adds a sweet, polished touch and makes them look bakery-ready.

Can I add mix-ins like nuts or chocolate?

Definitely! Mini chocolate chips, chopped pecans, or even a few raisins work beautifully. Just sprinkle them over the filling before rolling the dough.

How should I store leftover cookies?

Keep them in an airtight container at room temperature for 3–4 days, or freeze baked cookies up to 2 months. Warm them slightly before serving for that fresh-baked feel.

Did you try this recipe? Let me know in the comments how it turned out!