If the cozy swirl of a bakery cinnamon roll married the crisp edges of a sugar cookie, you would get these Cinnamon Roll Cookies. Buttery, tender, and ribboned with cinnamon-sugar, they are slice-and-bake simple with a silky vanilla glaze. Your kitchen will smell like a hug.
Cinnamon Roll Cookies: Soft Swirls with Vanilla Glaze
Equipment
- 1 Stand mixer or hand mixer
- 1 Mixing Bowl
- 1 Rolling Pin
- 2 Baking Sheet parchment-lined
- 1 Parchment Paper
- 1 Wire rack
- 1 Unflavored dental floss (optional)
- 1 Oven thermometer (optional)
Ingredients
Cookie Dough
- 0.75 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 2.25 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1 to 2 tsp milk or cream only if dough seems dry
Filling
- 3 tbsp unsalted butter very soft
- 0.5 cup brown sugar light or dark
- 1 tbsp ground cinnamon
- 1 pinch fine salt
- 1 tsp cornstarch optional
Glaze
- 1 cup powdered sugar sifted
- 1 to 2 tbsp milk or cream to thin
- 0.5 tsp vanilla extract
- 1 pinch salt to balance sweetness
Instructions
Make the Cinnamon Roll Cookies
- In a stand mixer or bowl with a hand mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Mix in the egg and vanilla until smooth, scraping the bowl.
- Whisk flour, baking powder, and salt. Add the dry mix to the butter mixture on low until a soft dough forms. If crumbly, add 1 to 2 tsp milk. The dough should be smooth and pliable, not sticky.
- Form the dough into a flat rectangle, wrap, and chill 30 minutes to make rolling easier and to minimize spreading.
- Roll the dough between two sheets of parchment to about 9 by 12 inches and roughly 1/4 inch thick. Spread the softened butter over the surface. Stir brown sugar, cinnamon, salt, and optional cornstarch, then sprinkle evenly over the butter, leaving a 1/2 inch border on one long side.
- Starting from the long side without the border, roll tightly into a log, sealing the edge. Wrap the log in parchment and freeze 15 to 20 minutes until firm for cleaner slices.
- Heat oven to 350°F (175°C). Line two baking sheets with parchment. Slice the log into 1/2 inch rounds using a sharp knife or unflavored dental floss for perfect spirals. You should get about 22 to 24 cookies.
- Arrange cookies 2 inches apart. Bake 9 to 11 minutes until the edges look set and the bottoms are just turning light golden. Do not overbake. Cool on the sheet 5 minutes, then transfer to a rack.
- Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and drizzleable. Adjust with more milk or sugar as needed. Drizzle over cooled cookies and let set.
Notes
Nutrition
Why You’ll Love This Cinnamon Roll Cookies
- Bakery flavor, weeknight ease: a simple slice-and-bake dough with a classic cinnamon-sugar filling.
- Soft centers, lightly crisp edges that stay tender for days.
- Foolproof make-ahead: chill or freeze the dough log for fresh cookies anytime.
- Customizable glaze and spice blends to match any season.
Cinnamon Roll Cookies Ingredients & Substitutions
- Unsalted butter: 3/4 cup (170 g), softened. Sub dairy-free butter sticks for a dairy-free option.
- Granulated sugar: 3/4 cup (150 g). Sub coconut sugar for a deeper caramel note.
- Large egg: 1, room temp. Sub 1 flax egg for egg-free, texture will be slightly more tender.
- Vanilla extract: 2 tsp. Almond extract works for a bakery-style twist.
- All-purpose flour: 2 1/4 cups (270 g). For gluten-free, use a 1-to-1 baking blend with xanthan gum.
- Baking powder: 1/2 tsp.
- Fine sea salt: 1/2 tsp.
- Optional milk or cream: 1 to 2 tsp only if dough seems dry, for easier rolling.
Filling:
- Unsalted butter: 3 tbsp (42 g), very soft.
- Brown sugar: 1/2 cup (100 g), light or dark.
- Ground cinnamon: 1 tbsp.
- Pinch fine salt.
- Optional: 1 tsp cornstarch to help the filling stay put while baking.
Glaze:
- Powdered sugar: 1 cup (120 g), sifted.
- Milk or cream: 1 to 2 tbsp, to thin.
- Vanilla extract: 1/2 tsp.
- Pinch salt to balance sweetness.
Step-by-Step Instructions to Make Cinnamon Roll Cookies
Step 1: Cream butter and sugar
In a stand mixer or bowl with a hand mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Mix in the egg and vanilla until smooth, scraping the bowl.
Step 2: Add dry ingredients
Whisk flour, baking powder, and salt. Add the dry mix to the butter mixture on low until a soft dough forms. If crumbly, add 1 to 2 tsp milk. The dough should be smooth and pliable, not sticky.
Step 3: Chill the dough
Form the dough into a flat rectangle, wrap, and chill 30 minutes to make rolling easier and to minimize spreading.
Step 4: Roll and fill
Roll the dough between two sheets of parchment to about 9 by 12 inches and roughly 1/4 inch thick. Spread the softened butter over the surface. Stir brown sugar, cinnamon, salt, and optional cornstarch, then sprinkle evenly over the butter, leaving a 1/2 inch border on one long side.
Step 5: Roll into a log and firm up
Starting from the long side without the border, roll tightly into a log, sealing the edge. Wrap the log in parchment and freeze 15 to 20 minutes until firm for cleaner slices.
Step 6: Slice
Heat oven to 350°F (175°C). Line two baking sheets with parchment. Slice the log into 1/2 inch rounds using a sharp knife or unflavored dental floss for perfect spirals. You should get about 22 to 24 cookies.
Step 7: Bake
Arrange cookies 2 inches apart. Bake 9 to 11 minutes until the edges look set and the bottoms are just turning light golden. Do not overbake. Cool on the sheet 5 minutes, then transfer to a rack.
Step 8: Glaze
Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and drizzleable. Adjust with more milk or sugar as needed. Drizzle over cooled cookies and let set.
Tips for Success
- Weigh your flour when possible. Too much flour makes the dough crack while rolling.
- Roll between parchment for a smooth surface and less sticking. A light dusting of flour is plenty.
- Freeze briefly before slicing. Firm dough equals neat spirals and minimal spread.
- Use an oven thermometer. A true 350°F helps keep centers soft without over-browning.
- Cut with dental floss for the cleanest swirls. Slide under the log, cross ends over the top, and pull tight.
Variations of Cinnamon Roll Cookies
- Cream cheese glaze: Swap 2 tbsp of the milk for 2 oz softened cream cheese and thin as needed.
- Maple glaze: Use maple syrup for part of the liquid and add a pinch of cinnamon.
- Chai spice filling: Replace cinnamon with a chai blend of cinnamon, cardamom, ginger, and clove.
- Pecan crunch: Sprinkle 1/3 cup finely chopped pecans over the filling.
- Browned butter dough: Brown the butter, chill to solidify, then cream for a deeper, nutty flavor.
Serving Suggestions: What to Pair with Cinnamon Roll Cookies
- Hot coffee or a cinnamon cappuccino for a cozy afternoon pick-me-up.
- Vanilla ice cream or cinnamon gelato for a dessert plate.
- Warm apple cider or chai for a fall gathering.
- Holiday cookie boards with chocolate-dipped pretzels and candied nuts.
Storage & Reheating Instructions
- Room temperature: Store glazed cookies airtight up to 4 days. Separate layers with parchment.
- Freeze baked: Freeze unglazed cookies up to 2 months. Thaw at room temp and glaze fresh.
- Freeze dough: Wrap the log well and freeze up to 2 months. Thaw in the fridge until sliceable.
- Refresh: Warm cookies at 300°F for 3 to 4 minutes or microwave 5 to 7 seconds to revive softness.
Memories Made Around the Table
My niece calls these spiral hugs. We baked a batch on a snowy afternoon, and the cinnamon scent drifted through the house long after the last cookie disappeared.
FAQs
Can I make the dough ahead? Yes. Chill the dough up to 48 hours or freeze the log for up to 2 months. Slice and bake from chilled, not frozen solid.
How do I keep the cookies from spreading? Chill the rolled log until firm, do not over-soften the butter, and measure flour accurately. Parchment-lined sheets help too.
My dough cracked while rolling. What should I do? Let it rest at room temp 5 minutes, then patch cracks with a bit of dough and continue rolling gently.
Can I reduce the sugar? You can reduce the filling sugar by 2 tbsp without impacting texture. Reducing dough sugar may change tenderness and spread.
How do I get defined swirls? Roll tightly, leave a clean border, use the cornstarch in the filling, and slice with dental floss after a short freeze.
Final Thoughts
These Cinnamon Roll Cookies are comfort in cookie form. Keep a dough log in the freezer and you are never more than a few minutes from warm, swirly bliss.