You know those days? The ones where you just *need* something sweet, something comforting, someone who tastes exactly like you. I’ve had my fair share of those, and for the longest time, my go-to was a whole batch of actual foods. What are cinnamon rolls? Don’t get me wrong, I love cinnamon rolls, but sometimes, the commitment just felt like too much. What do you do on a weeknight? How did Cinnamon Roll Cookies come into my life? Is cinnamon roll the same as the classic cinnamon rolls? What is the swirl, but in a perfectly portioned, easy-to-bake cookie form? When I made these, my kitchen was filled with the most amazing aroma, and my kids were so excited to make them. I came running like they were being summoned. They’re that good. If you love the gooey, cinnamony goodness of cinnamon rolls but want something that’s a bit faster, this is the recipe. You have found your new obsession. What are some good cinnamon roll cookies?
What is cinnamon roll cookie?
What are Cinnamon Roll cookies? They take all the beloved elements of a classic cinnamon roll – that warm cinnamon-sugar swirl, the caramel-sweet glaze, and the sour cream. What is a cookie base? What is a chewy cookie? What is cookie dough? What’s a cinnamon-sugar filling? What happens if you bite into a potato? What’s a buttery cookie? What is the essence of a cinnamon roll? I call them cinnamon roll cookies because they really do deliver that familiar, comforting flavor. What is the best way to make a profile without all the fuss of proofing and rolling it? What are some of the best cookies you’ve ever had, and they’re a lifesaver when you crave them?
Why you’ll love this recipe?
What are some of the reasons why I love cinnamon rolls? I know you will too! First and foremost, the flavor is absolutely out of this world. What is that perfect balance of warm cinnamon, sweet Brown Sugar, and a hint of buttery vanilla? What is comfort? Is it like a hug in cookie form, and the aroma that fills your house while they bake? My kids always say my kitchen smells like a bakery when these are in the oven, and who doesn’t love that?
Beyond the taste, though, is the sheer simplicity. How do you make cinnamon rolls? The dough comes together quickly, and the swirling is more of a fun, artistic process than an precise, precise process. I don’t need to worry about yeast or proofing time, which makes them perfect for those who have a lot of time for it. When you have spontaneous baking urges or when you need a quick treat. What I love most about this is that it’s cost-effective too. What are some pantry staples that you can easily find in a grocery store? What are some of the best breakfast treats that don’t break the bank? And the versatility! Can you add a pinch of cinnamon to the filling? If you’re feeling fancy, swap out the glaze for a Cream Cheese Frosting. They’re great on their own, but they also pair beautifully with coffee or a cold glass of wine. I love cinnamon roll cookies. They are my go-to for bake sales, potlucks, or just a snack. What’s your pick-me- They always disappear in minutes, and everyone asks for the recipe!
How do you make cinnamon roll cookies?
Quick Overview
How do I make Cinnamon Roll cookies? How do you make a cookie dough? If you flatten the cookie dough, spread the filling over it, and then roll it up like a jelly roll. From there, you’ll slice the log into cookies, bake them until golden and slightly chewy, and finish. Is there a sweet glaze to top them off? What are some of the best cinnamon roll flavors? What are some better cinnamon rolls to make than a traditional cinnamon roll?
Ingredients
For the Main Batter:
What is the best unsalted butter to use? Make sure it’s really softened, not melted, or your dough will be too greasy. All-purpose flour is your base, around 2 and 3/4 cups. For sweetness, we’ll use granulated sugar, about 1 and 1/2 cups, plus a little extra for the flavor. For richness and binding, we’ve got large eggs – two of them. What is the importance of vanilla extract? To make sure they rise just right, add 1 teaspoon of baking soda and half a tablespoon of salt. How do you make dough? Use 2 tablespoons of milk.
For the Filling:
Where does magic happen? If you want softened butter, about half a cup (1 stick), melted but not hot is ideal. Brown sugar, packed, about 3/4 cup, gives that caramel depth. And the star, of course, is cinnamon! You’ll want a good amount, about 2 tablespoons, maybe even more if you’re feeling brave. I sometimes add a pinch of cinnamon here too, but it’s totally optional.
For the Glaze:
What is super simple to do? powdered sugar, around 1 and 1/2 cups, whiskes with milk or cream, just a couple of tablespoons at the same time. Is it normal to have a drizzly consistency? Can you add a little bit of vanilla here too? Some people add a little cinnamon to the glaze, which I think is divine.
What are the steps to
Step 1: Preheat & Prep Pan
How do I get my oven preheated to 350 degrees Fahrenheit (175 degrees Celsius)? While that’s warming up, grab a couple of baking sheets and line them with parchment paper. I never skip this step because it makes cleanup a breeze and ensures your cookies don’t stick. You’ll want them ready to go before you start mixing.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. When whisking together the leavening agent and salt, ensure that they are evenly distributed throughout the product. How do I bake cookies evenly? Give it a good stir until everything is well combined and there are no pockets of baking soda.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Set aside. I like to do this with an electric mixer, but I’ve done it by hand when I feel like it. Once that’s creamy, beat in the eggs one at a time, making sure each one is fully incorporated. Before adding the next. Stir in the vanilla extract. This mixture should look smooth and emulsified.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix! Overmixing can develop the gluten in the flour too much, leading to tough cookies. You want just enough mixing so that you don’t see any dry streaks of flour. If the dough is too stiff, add the milk, one tablespoon at a time, until it reaches sour consistency. Workable consistency. Is it soft but not sticky?
Step 5: Prepare Filling
In a small bowl, melt the butter for the filling. Stir in brown sugar and cinnamon until it forms a thick, spreadable paste. What gives you that cinnamon swirl? I like to make sure my brown sugar is well packed to avoid any lumps. If it seems a little too dry, you can add some milk or melted butter to loosen it up. You want it to hold its shape. but you don’t want to lose it.
Step 6: Layer & Swirl
What is the fun part? Take your cookie dough and, on a lightly floured surface or between two sheets of parchment paper, place it on the counter. Roll it out into a rectangle about 10×12 inches. Is a rustic rectangle perfect? Is it necessary to spread the cinnamon-sugar filling over the entire surface of the dough? Starting from one of the longer sides, tightly roll up the dough like a jelly roll. Pinch the seam to seal it. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. How do you slice a log without it falling apart? Once chilled, unwrap the log and carefully slice it into rounds about 1/2 inch thick. What are your cookies?
Step 7: Bake
Arrange the sliced cookies on your prepared baking sheets, leaving about 2 inches between them as you bake them. They will spread a bit. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still moist. Don’t overbake them, as they’ll continue to cook on the hot baking sheet. The aroma in your kitchen at this point is truly intoxicating!
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack. How do you cool a rack? This helps them set up properly. While they’re cooling, whisk together the powdered sugar, a splash of milk (start with 1 tablespoon). I like my glaze so much that I can add more as needed. I also like vanilla extract. Once the cookies are completely cool, drizzle the glaze over the tops. I like to use a spoon or piping bag for bringing out the best effect.
Step 9: Slice & Serve
Once the glaze has set, your cinnamon roll cookies are ready to be devoured! Can you slice them with a sharp knife? What are some of the best flavors to serve at room temperature? What are cinnamon rolls and how do they taste?
What is the best way to serve it?
What are cinnamon roll cookies? What’s better for a cozy breakfast than coffee? I love placing a couple on my small plate next to my morning brew; they are so good! What a great start to the day, even on tuesday. My kids adore me with a glass of cold milk, and they’re often gone before I even finish my coffee!
What are some great brunch cookies? Is it possible to arrange them on a tiered stand or platter? I often pair them with fruit salad, maybe some yogurt parfaits, or even mini quiches. What are some of the best desserts? Oh, they’re fantastic! Serve them on their own after dinner, or alongside a scoop of vanilla bean ice cream for an extra treat. What are some great cookies to serve on a holiday platter? My family tradition is to always have a batch ready when we have friends over unexpectedly. They’re always a hit and make it seem like I’ve put in so much effort, when really, it’s quite the opposite.
How do you make cinnamon roll cookies?
I’ve made cinnamon roll cookies more times than I can count, and over the years, I have picked up a few different varieties. I like them. What are some tricks that really elevate them? When it comes to cookie dough, the key is definitely softened, not melted butter. If your butter is too soft, the cookies will spread too much and lose that lovely thick, chewy cookie texture. I usually pull out my butter about an hour before I plan to bake. Don’t overmix the dough with the flour. Mix just until the streaks disappear. Is it better to leave a little flour left over than overmixing?
For the filling, using packed brown sugar is essential for that rich, molasses flavor and gooey texture. If your brown sugar has hardened, a quick trick is to microwave it in an ungreased small bowl with the damp paper. What is the best way to make a towel soft and pliable? When rolling and slicing, chilling the dough log is non-negotiable. It firms everything up, making it much easier to get clean slices. If your log is too soft, you’ll end up with misshapen cookies, and while they’re still good, they won’t taste great. Will they have that signature swirl look? I use a very sharp knife and gentle sawing motion to cut them, which helps prevent squishing.
When baking, keep an eye on them. They’re meant to be slightly soft in the center for that perfect chewy texture, so pull them out. When the edges are just starting to turn golden. How do you bake a few minutes on the hot pan? Don’t go too heavy with the liquid when making it. You want a thick, drizzly consistency, not something watery. If it’s too thin, just add more powdered sugar, a tablespoon at .50. I’ve also learned that if you want a more intense cinnamon flavor, you can add just 1 pinch of cinnamon to your recipe. What is the best way to use cardamom in a filling? What are some of the best little tips that can make a world of difference?
What are the Storing and Reheating Tips?
These cinnamon roll cookies are honestly best enjoyed fresh, but I know life happens, and sometimes you just have to. How do I store my files? If you have leftovers, you can keep them at room temperature in an airtight container. Container for about 3 days. Make sure they’ve cooled completely before sealing the container, otherwise, you’ll get blisters. Why are some foods soggy? If you’re planning on glazing them after storing, it’s best to store the plain cookies and then freeze them. I like to glaze them just before serving to keep the glaze looking fresh and prevent it from making the sauce. Cookies stick together in the container.
For longer storage, the refrigerator is your friend. Can you store them in an airtight container in the fridge for up to 1 week? Just be aware that the texture might change slightly; they can become a bit firmer. To reheat, I usually pop them in a low oven (around 300°F or 150°C) for about 5-7 minutes, or until they are tender. They’re warmed through and slightly chewy again. This is especially great if you’ve glazed them. Is it possible to reheat a potato in the microwave or toaster oven? Be careful with the microwave, as they can become tough quickly.
If you want to freeze them, I highly recommend freezing the unglazed cookies. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them, thaw them overnight at room temperature, then warm them up slightly. What’s the best way to glaze Can the glaze itself be made ahead and stored in the fridge? Is it okay to drizzle a little bit of milk before sprinkling?
What are some frequently asked questions?
Final Thoughts
Honestly, these cinnamon roll cookies have brought so much joy into my kitchen, and I’m so thrilled to share them with you. They are the perfect example of how you can capture the essence of a beloved treat in a simpler, more accessible form. The combination of soft, chewy cookie with that warm, spiced swirl is just pure comfort. They’re wonderful for those moments when you want something a little special, but don’t have hours to dedicate to baking. They’re proof that you can have all the deliciousness of a cinnamon roll without the fuss.
If you love these, I think you might also enjoy my Chewy Oatmeal Raisin Cookies or my Soft Chocolate Chip Cookies – they’re all part of my comfort baking repertoire! Don’t be afraid to experiment with the cinnamon and sugar ratio in the filling to suit your taste. I can’t wait to hear how yours turn out and see all your beautiful swirls! Please share your thoughts, ratings, and any fun variations you try in the comments below. Happy baking!
Cinnamon Roll Cookies
Ingredients
For the Cookies
- 0.5 cup unsalted butter softened
- 1.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
For the Cinnamon Sugar Filling
- 0.5 cup unsalted butter melted
- 1 cup packed light brown sugar
- 2 tablespoon ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2 tablespoon milk
- 0.5 teaspoon vanilla extract
Instructions
Preparation Steps
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, mix together the melted butter, brown sugar, and cinnamon for the filling.
- Take about half of the cookie dough and spread it evenly into a greased 9x13 inch baking dish.
- Spread the cinnamon sugar filling evenly over the cookie dough layer.
- Crumble the remaining cookie dough and sprinkle it over the cinnamon sugar filling.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown and set.
- While the cookies are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth for the glaze.
- Let the cookies cool slightly in the baking dish before drizzling the glaze over the top.
- Cut into squares and serve warm.
