Name: Irresistible Cinnamon Roll Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons cinnamon; 1/2 cup softened butter for filling; Optional: 1 teaspoon cornstarch; 1 cup powdered sugar (for icing); 1-2 tablespoons milk (for icing)

Irresistible Cinnamon Roll Cookies are the kind of treat you promise to share, then secretly hide a few for later. You know those days when you want the cozy cinnamon roll vibe but do not have time to proof dough or manage a sticky glaze? This is that shortcut, but it still feels special. They bake up soft at the center, a little crisp at the edges, and they make the whole kitchen smell like a bakery. If you can roll dough into a simple log, you can make these. Let me show you exactly how to pull them off without stress.

How to Make Cinnamon Roll Cookies

What You Need and Why It Works

This cookie dough is a basic vanilla sugar cookie that rolls up with a buttery cinnamon swirl. It is simple, dependable, and perfect for slicing into pretty spirals.

Unsalted butter: Softened so it creams smoothly and gives a tender bite.
Granulated sugar: Sweetens and helps the dough set just right.
Brown sugar: For the filling. Adds caramel notes and moisture.
Egg: Binds the dough and keeps it soft.
Vanilla extract: Warm flavor that complements cinnamon.
All-purpose flour: The base. Measure it accurately for the best texture.
Baking powder and salt: Lift and balance.
Cinnamon: Star of the show. Use fresh, fragrant cinnamon.
Softened butter for the filling: Helps the cinnamon sugar stick and creates that gooey swirl.
Optional: A teaspoon of cornstarch in the dry mix for extra softness.

Step by Step Directions

1. Cream butter and sugar. Beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla. Keep mixing until smooth.

2. Add dry ingredients. Whisk flour, baking powder, salt, and optional cornstarch. Add to the wet ingredients in two batches. Stop mixing as soon as it comes together. Overmixing can make cookies tough.

3. Chill the dough. Press the dough into a flat rectangle, wrap, and chill for at least 45 minutes. Slightly cold dough is easier to roll and slice neatly.

4. Make the filling. Stir brown sugar and cinnamon together. Set aside. Spread a thin layer of softened butter across your rolled dough.

5. Roll it up. Roll the dough between two sheets of parchment into a rough 10 by 14 inch rectangle. Sprinkle the cinnamon brown sugar evenly. Starting from a long side, roll into a snug log. If the dough cracks, pinch it and keep going. Wrap and chill again for 30 to 60 minutes so slicing is easy.

6. Slice and bake. Preheat oven to 350 F. Slice the log into 1/4 to 1/3 inch rounds with a sharp knife. If the slices flatten, gently nudge them back into circles. Bake 9 to 12 minutes until the edges look set and just barely golden. The centers will finish setting as they cool. Resist the urge to overbake.

7. Glaze and serve. Once cool, drizzle with icing. Let it set, or enjoy warm if you like sticky fingers and happy hearts.

These Irresistible Cinnamon Roll Cookies deliver that nostalgic swirl with minimal effort, and the dough holds its shape beautifully. If this is your first time rolling a cookie log, breathe and take your time. You have got this.

What Makes Cinnamon Roll Cookies Truly Special?

The magic is in the pairing of soft vanilla cookie and buttery cinnamon ribbon. You get those classic rolls in a small, portable form, which feels both homey and a little fancy. The dough is friendly too, so you can roll it, chill it, and bake when it suits your day. That swirl? It is not just pretty. It concentrates flavor so every bite tastes like the best part of a cinnamon roll.

I also love how adaptable they are. Add orange zest to the dough for a bright twist. Swap in cardamom for part of the cinnamon if you want something cozy and slightly floral. Or tuck in finely chopped pecans with the filling for a little crunch. The cookies freeze well, the unbaked log freezes well, and the baked cookies keep their shape in a gift box. Basically, these are the cookies I bake when I want compliments with zero drama.

“I brought a plate of these to my office, and three people asked for the recipe before lunch. One coworker said it tasted like holidays from her childhood. That is the kind of response you want from a cookie.”

If you have been hunting for Irresistible Cinnamon Roll Cookies that look bakery fancy but feel homemade, this is your recipe. You can even make two logs at once. Bake one now, freeze the other, and future you will be so happy.

Bakers Tips and Pro Tips

Make Ahead, Roll Neatly, Bake with Confidence

Chill, then chill again. Chill the dough before rolling and again after rolling into a log. This keeps the swirl tidy and prevents spreading.
Roll between parchment. It stops sticking and makes it easier to lift and roll.
Use a ruler if you want perfect rounds. Aim for an even thickness so the batch bakes uniformly.
Slice with a sharp knife or thin serrated knife. If the log gets soft, pop it back in the fridge for 10 minutes.
Do not overbake. Pull them when the edges are set and the centers look matte. They finish on the sheet.
Icing thickness matters. For drizzles, keep it thin. For frosting-style tops, make it thicker.
Storage. Keep at room temp for 2 to 3 days in an airtight container, or freeze for up to 2 months. Glaze after thawing for the neatest finish.

Once you bake these a couple times, they become a habit. They are the Irresistible Cinnamon Roll Cookies you can trust for bake sales, brunch platters, or just a Tuesday treat.

Cinnamon Roll Cookies Icing

Choose Your Frosting Style

These cookies taste great on their own, but icing gives them that classic cinnamon roll finish. For a simple drizzle, whisk 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla. Start with less liquid and add a few drops at a time until it runs off a spoon in a slow stream. If it gets too thin, whisk in more powdered sugar. A pinch of salt makes the sweetness sing.

Want a creamy topping? Whip 2 ounces softened cream cheese with 1 tablespoon butter, 1 cup powdered sugar, 1/2 teaspoon vanilla, and enough milk to reach a thick but spreadable consistency. Let cookies cool completely, then spoon and swirl. This frosting sets softly, so plan to store in a single layer or chill to firm it up.

For a glossy bakery-style finish, use a thicker vanilla icing and dip the tops of the cookies instead of drizzling. Set on a wire rack so excess drips away. Once the icing sets, the cookies stack nicely and the swirl still shines through. Whichever route you choose, the icing lifts the cinnamon and adds that satisfying bite you expect from real-deal rolls.

If you love the look of a swirl, try playing with other flavors. A cocoa sugar filling makes a chocolate spiral that pairs with peppermint around the holidays. You can also press the dough into a simple pinwheel shape with colored sugar for birthdays. And if you like riffing on breakfast flavors, check out these cozy cinnamon roll overnight oats for a no-fuss morning treat that echoes the same warm spices.

I keep a few flavor add-ins in my back pocket. Orange zest in the dough, maple extract in the icing, or a quick sprinkle of finely chopped toasted pecans over the glaze. Keep it simple, keep it delicious, and let the swirl do the talking.

Common Questions

Can I make the dough ahead of time?

Yes. Wrap the dough well and refrigerate up to 2 days, or freeze for up to 2 months. Thaw in the fridge before rolling.

How do I keep the swirl from unraveling?

Roll tightly, chill the log before slicing, and pinch the seam closed. If a slice unravels, gently coil it back and press the end underneath.

What if my cookies spread too much?

Chill the slices on the sheet for 10 minutes before baking. Also check that your butter was not too soft and your oven is properly preheated.

Can I add nuts or raisins?

Absolutely. Press 1/3 cup finely chopped pecans or raisins into the cinnamon sugar layer before rolling. Keep pieces small so slicing stays neat.

Do these taste like real cinnamon rolls?

They capture the same buttery cinnamon spirit in a cookie. Especially with a creamy icing, they are cozy and nostalgic without the long wait time.

Ready to Bake a Batch You Will Brag About

These Irresistible Cinnamon Roll Cookies bring comfort, swirls, and just the right amount of sweetness to any day. Keep the dough cold, roll it snug, and do not overbake. A quick drizzle or creamy frosting finishes the job beautifully. If you want more ideas or variations, I love the step by step approach in Cinnamon Roll Cookies – Sally’s Baking and the beginner-friendly walkthrough in Easy Cinnamon Roll Cookies. Now preheat the oven and treat yourself to a batch that looks bakery-worthy and tastes like home.

Ingredients

Instructions

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