When the weather cools and cozy baking season begins, there’s nothing quite like the smell of cinnamon wafting through your kitchen. These Cinnamon Roll Cookies capture everything you love about classic cinnamon rolls — the buttery dough, the sweet cinnamon filling, and the irresistible vanilla glaze — but in a delightful, bite-sized cookie form. They’re soft in the center, slightly crisp around the edges, and swirled with warm, comforting spice. I made these with brown sugar and a touch of maple extract once, and the flavor was incredible — rich, cozy, and nostalgic. Perfect for gifting, holiday baking, or a quiet afternoon treat, these cookies are guaranteed to make your home smell heavenly.
Why You’ll Love This Recipe
These cookies are the best of both worlds: all the flavor of cinnamon rolls without the long rise time. They’re easy to make, look beautiful, and taste divine. Each cookie delivers that signature swirl and a tender, buttery crumb that melts in your mouth.
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Irresistible Cinnamon Roll Cookies Recipe for Cozy Days
- Total Time: 1 hour 32 minutes (including chilling)
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Irresistible Cinnamon Roll Cookies combine the sweet, spiced flavor of classic cinnamon rolls with the soft, buttery texture of sugar cookies. Swirled with cinnamon sugar and topped with a creamy glaze, they’re perfect for cozy days and holiday baking.
Ingredients
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup brown sugar (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 2 tablespoons melted butter (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add egg and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Roll out the dough on a floured surface into a rectangle about ¼ inch thick.
- Brush the melted butter evenly over the dough, then sprinkle with brown sugar and cinnamon.
- Roll the dough tightly into a log. Wrap in plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice chilled dough into ¼-inch thick rounds and place them 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and let set before serving.
Notes
- Chilling the dough helps maintain the spiral shape while baking.
- For extra flavor, add a pinch of nutmeg to the cinnamon filling.
- Store cookies in an airtight container for up to 5 days at room temperature.
- These cookies freeze well — glaze after thawing for best results.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Provides the structure for the cookies, creating the perfect soft-yet-sturdy base.
Baking powder – Gives the cookies a light lift, preventing them from becoming too dense.
Butter – Unsalted butter gives these cookies their rich, buttery flavor and tender texture.
Granulated sugar – Sweetens the dough and helps achieve that golden-brown edge when baked.
Brown sugar – Used in the cinnamon filling for that caramel-like sweetness that defines cinnamon rolls.
Egg – Binds the ingredients together and adds moisture for a soft, chewy texture.
Vanilla extract – Adds warmth and depth to the dough and glaze.
Ground cinnamon – The star of the show, lending that signature spice and aroma to every swirl.
Salt – Balances the sweetness and enhances the flavors of butter and cinnamon.
Milk or cream – Used in the glaze to create a silky-smooth drizzle over the cookies.
Powdered sugar – Forms the base of the glaze, giving the cookies their beautiful finishing touch.
Directions
Start by creaming together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add the dry mixture to the wet ingredients until a smooth dough forms.
Roll the dough into a rectangle between two sheets of parchment paper. For the filling, mix brown sugar and cinnamon together, then spread evenly over the dough. Carefully roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least one hour. This step helps the dough firm up, making it easier to slice cleanly.
Preheat the oven to 350°F (175°C). Slice the chilled dough into ¼-inch rounds and place them on a parchment-lined baking sheet. Bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
To make the glaze, whisk together powdered sugar, milk, and a splash of vanilla until smooth. Drizzle over the cooled cookies, let it set, and enjoy!
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 24 cookies and takes around 1 hour 30 minutes total, including chilling time. Prep time: 20 minutes, chill time: 1 hour, bake time: 10–12 minutes.
Storage/reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To refresh, warm them slightly in the microwave for 10–15 seconds to bring back their softness.
Variations and Customizations
Maple Glaze Twist
Swap the vanilla extract in the glaze for maple extract to add a cozy fall flavor.
Nutty Cinnamon Roll Cookies
Sprinkle finely chopped pecans or walnuts over the filling before rolling the dough.
Cream Cheese Glaze
Replace the milk glaze with a smooth cream cheese version for a classic cinnamon roll touch.
Chocolate Drizzle
Add a drizzle of melted white or dark chocolate for extra decadence.
Brown Butter Upgrade
Use browned butter in the dough for a deeper, nutty flavor.
Pumpkin Spice Version
Add a teaspoon of pumpkin pie spice to the filling for an autumn-inspired twist.
Gluten-Free Option
Use a 1:1 gluten-free baking flour blend to make these cookies gluten-friendly.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days or frozen for a month before baking.
How do I keep the cookies from spreading too much?
Make sure the dough is well-chilled before slicing and baking.
Can I use margarine instead of butter?
Butter is preferred for flavor and texture, but margarine will work in a pinch.
Do I need to refrigerate the dough?
Yes, chilling helps the cookies hold their shape and enhances the flavor.
Can I make these cookies without glaze?
Absolutely, they’re delicious even without it — just a little less sweet.
Can I double the recipe?
Yes, this recipe scales perfectly for larger batches.
How long should I bake them for soft centers?
Bake for about 10 minutes — they’ll continue to set as they cool.
Can I add raisins or dried fruit?
Yes, a handful of raisins or chopped dates adds a nice chewy texture.
Can I use whole wheat flour?
You can, but the cookies will be slightly denser and less tender.
How should I store glazed cookies?
Let the glaze set completely before stacking or storing to prevent sticking.
Conclusion
These Cinnamon Roll Cookies bring together the magic of cinnamon rolls in a convenient, delightful cookie form. Buttery, sweet, and beautifully swirled, they’re the perfect treat for cozy mornings, holiday gatherings, or anytime you crave something warm and comforting. Once you bake a batch, you’ll find yourself returning to this recipe all season long — it’s truly irresistible.
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