Cinnamon Roll Cookies are a soft and sweet treat that tastes just like a mini cinnamon roll you can hold in your hand. With swirls of cinnamon sugar and a tender, cakey texture, these cookies bring all the warm, cozy flavors you love without the fuss of rolling out dough or baking a big batch of rolls.
I love making these cookies because they come together pretty quickly, and the kitchen fills up with that amazing cinnamon scent that makes you feel right at home. Sometimes, I like to drizzle a little simple icing on top to give them that classic cinnamon roll finish—it’s a small extra that makes a big difference.
These cookies are perfect for sharing with friends over coffee or packing in a lunchbox for a sweet surprise. Whenever I bake them, people always ask for more, which tells me they’re a real crowd-pleaser. They’re a great way to enjoy the flavors of cinnamon rolls without all the waiting around!
Key Ingredients & Substitutions
Butter: Unsalted butter gives the cookie a rich, creamy flavor and soft texture. You can use salted butter but skip adding extra salt in the recipe. For dairy-free needs, try a plant-based butter.
Sugars: Both granulated and brown sugar add sweetness and moisture. Brown sugar adds a lovely caramel note. If you don’t have brown sugar, you can mix white sugar with a little molasses.
Cinnamon: The star spice here! Fresh ground cinnamon works best for its bright warmth. If you want a little extra kick, add a pinch of nutmeg or allspice.
Cream of tartar: This helps keep the cookies soft and tender. If you don’t have it, you can swap for an equal amount of baking powder, but the texture will slightly change.
Icing: Simple powdered sugar icing with vanilla smooths over the cookie. Use milk or any plant-based milk to make it dairy-free. Adjust milk for a thicker or thinner glaze.
How Do You Make the Perfect Cinnamon Swirl Without Making a Mess?
Creating those signature cinnamon roll swirls in a cookie can feel tricky, but here’s how to do it neatly:
- Roll out a small piece of dough on parchment paper for easy handling and cleanup.
- Sprinkle cinnamon sugar evenly, leaving a little edge so the filling doesn’t spill when rolling.
- Roll the dough log tightly but gently so the spiral stays neat without squishing the dough flat.
- Chill the rolled log in the fridge for 10 minutes if it’s too soft, making slicing easier and cleaner.
- Use a sharp knife to slice ½-inch rounds for defined swirls and even baking.
These tips help the cinnamon sugar stay inside the cookie, giving you that classic cinnamon roll look and taste without sticky fingers!
Equipment You’ll Need
- Mixing bowls – I use a large bowl to mix the dough and a small one for the cinnamon sugar, keeping everything organized.
- Electric hand mixer or stand mixer – makes creaming butter and sugars quick and easy, saving your arm!
- Measuring cups and spoons – for accuracy with ingredients like vanilla and cinnamon.
- Silicone spatula – helps scrape down the sides of bowls and fold ingredients smoothly.
- Baking sheet – a sturdy, rimmed sheet is best for even baking and easy handling.
- Parchment paper or silicone baking mat – keeps the cookies from sticking and makes cleanup a breeze.
- Sharp knife – to slice the rolled dough into even rounds showing off those pretty cinnamon swirls.
Flavor Variations & Add-Ins
- Chocolate Chips – sprinkle or fold in some mini chocolate chips for extra sweetness. Great with a cinnamon chocolate combo.
- Nuts – add chopped pecans or walnuts into the cinnamon sugar filling for crunch and richness.
- Cream Cheese Frosting – swap the icing for a cream cheese glaze for a richer, tangy flavor that balances the sweetness.
- Apple Pieces – fold in small chopped apples or apple butter before rolling for a fruity twist.
How to Make Cinnamon Roll Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
For the Cinnamon Swirl:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
For the Icing:
- 1 cup powdered sugar
- 2 tbsp milk (adjust to desired consistency)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10-12 minutes to bake. Allow a few extra minutes for cooling and icing drizzle. Overall, you can enjoy these fresh, warm cookies in under 30 minutes!
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, use a mixer to cream together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
2. Mix Dry Ingredients and Combine:
In a separate bowl, whisk together flour, cinnamon, cream of tartar, baking soda, and salt. Gradually add this dry mix into the wet ingredients, stirring until you have a smooth dough.
3. Create the Cinnamon Swirl:
Mix the granulated sugar and ground cinnamon for the swirl in a small bowl. Take about 2 tablespoons of dough and roll it out into a rectangle on parchment paper or a lightly floured surface. Sprinkle the cinnamon sugar evenly on top.
4. Roll and Slice:
Roll the dough tightly into a log, twirling it like a cinnamon roll. Slice this log into 1/2-inch thick rounds and place them about 2 inches apart on your baking sheet.
5. Bake the Cookies:
Bake for 10-12 minutes or until the edges just start to turn golden and the cookies feel set but soft. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
6. Prepare and Add the Icing:
While the cookies bake, whisk powdered sugar, milk, and vanilla in a small bowl until smooth and pourable. Drizzle the icing over the warm cookies for that classic sweet cinnamon roll finish.
7. Enjoy!
Serve these soft, warm cinnamon roll cookies right away or at room temperature for a delightful treat any time of the day.
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter at room temperature for creamy, well-mixed dough. If you only have frozen butter, thaw it in the fridge overnight and then let it sit at room temp for about 30 minutes before using.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough, roll it into the log, and slice the cookies, then refrigerate them on the baking sheet covered with plastic wrap for up to 24 hours before baking. Just add a minute or two to the baking time if baking straight from the fridge.
How Should I Store Leftover Cinnamon Roll Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag or container for up to 2 months. Thaw at room temperature before serving.
Can I Substitute the Icing with Cream Cheese Frosting?
Absolutely! Cream cheese frosting pairs wonderfully with cinnamon roll flavors and adds a tangy richness. Just spread or drizzle it over the cooled cookies instead of the powdered sugar glaze.
