Name: Cinnamon Roll Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3/4 cup butter softened; 3/4 cup sugar; 1 egg; 1 teaspoon vanilla extract; 1/8 teaspoon baking powder; 2 1/4 cups flour; 1/4 cup butter softened; 1/3 cup sugar; 1 tablespoon cinnamon; 2 teaspoons flour; 1/2 cup butter softened; 2 cups powdered sugar; 1 teaspoon vanilla; 1-2 tablespoons milk

Nothing beats the cozy aroma of cinnamon and sugar swirling together in the oven, and that’s exactly what you get with this delightful Cinnamon Roll Cookies Recipe. These cookies capture the warm, gooey goodness of a cinnamon roll in a perfectly portable, crunchy-yet-soft cookie form—truly a treat worth making again and again.

The image shows several round cookies on a metal cooling rack. Each cookie has two layers: a beige dough base with a soft texture and a spiral layer of white icing on top. The icing is thick and smooth and swirls from the center to the edges. Some cinnamon powder is lightly sprinkled on a white marbled surface under and around the rack, adding a warm brown color. The cookies are closely placed but not touching, and the whole scene looks fresh and warm. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cinnamon Roll Cookies Recipe
Top Tip
How to Serve Cinnamon Roll Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cinnamon Roll Cookies Recipe

Why You'll Love This Recipe

From the first bite, you’ll see why this Cinnamon Roll Cookies Recipe quickly became one of my favorites. It’s sweet, cinnamon-spiced, and topped with a luscious frosting that feels like a warm hug in cookie form, making it a crowd-pleaser every time I bake it.

Easy to make: The dough comes together quickly, and you don't need fancy tools—perfect for busy days or last-minute guests.
Comfort food vibes: All the irresistible flavors of a cinnamon roll baked into a cookie you can hold in your hand.
Customizable: You can make the frosting thicker or thinner, or even skip it for a less sweet version.
Great for gifting: These cookies look lovely on a platter or wrapped up in a box for someone special.

Ingredients & Why They Work

Every ingredient in this Cinnamon Roll Cookies Recipe plays its part in creating the perfect texture and deep, comforting flavor. From the butter-rich dough to the cinnamon-sugar swirl and smooth frosting, the balance makes all the difference.

Flat lay of a small square of soft pale yellow butter, a small mound of granulated white sugar, a single whole brown egg with a clean shell, a small white ceramic bowl of clear vanilla extract, a heap of fine white all-purpose flour, a pinch of light beige baking powder powder, a small white ceramic bowl with ground cinnamon in warm reddish-brown tones, a small white ceramic bowl with powdered white sugar, and a small white ceramic bowl with creamy white milk, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Softened for easy mixing and richness—both in the dough and the filling for that melt-in-your-mouth texture.
Sugar: Regular granulated sugar adds sweetness and helps create light, tender cookies.
Egg: Binds the dough and adds moisture for softness.
Vanilla Extract: Enhances all the flavors, providing warmth and depth.
Baking Powder: Gives the cookies a gentle lift—not too much because you want that classic cinnamon roll density.
Flour: The base of your cookie dough, using all-purpose flour works best for texture and chew.
Cinnamon: The defining spice that brings those iconic cinnamon roll vibes.
Powdered Sugar: For the frosting, it adds smooth sweetness without graininess.
Milk: Helps thin out the frosting so you can spread or pipe it just how you like.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love playing around with this Cinnamon Roll Cookies Recipe depending on the season or mood. It’s one of those recipes that really welcomes your own twist without losing that classic cinnamon roll essence you’re after.

Variation: I sometimes swap the cinnamon sugar filling for a brown sugar and nut mixture to add a little crunch and depth. It’s a crowd-pleaser if you want a slight upgrade.
Dietary tweak: For a dairy-free version, try vegan butter and plant-based milk—works surprisingly well and still tastes decadent.
Seasonal change: Add a pinch of nutmeg or cloves to the filling for an even warmer spice profile in fall and winter.
Simplified: If you’re short on time, skip the frosting and just dust with powdered sugar after baking—still delicious.

Step-by-Step: How I Make Cinnamon Roll Cookies Recipe

A rectangular sheet of light yellow dough lies flat on clear plastic wrap, covered evenly with a smooth, thick layer of brown spread that shows gentle, soft streaks from spreading. The dough edges are slightly uneven, with a bit of the brown spread missing in the bottom right corner. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar Like a Pro

Start by beating your softened butter and sugar until the mixture is creamy and fluffy. This is key because it builds the base for tender cookies. I usually use a stand mixer for this, but a hand mixer works too. You want to see a pale, light texture and no chunks of butter.

Step 2: Add the Egg and Vanilla

Next, stir in a fresh egg and a splash of vanilla extract. This brings moisture and flavor into the dough. I gently mix them in until just combined to keep the dough soft but structured.

Step 3: Introduce the Dry Ingredients

Add your baking powder and flour next. I do this in two batches to keep things from getting messy. The dough should come together without being overly sticky. Don’t forget to scrape down the bowl edges a couple of times to mix evenly. This keeps your dough consistent.

Step 4: Roll It Out Nicely

Dust a large piece of plastic wrap with flour, then drop your dough onto it. Use a floured rolling pin to roll out a 12 x 12 inch square. I like using plastic wrap because it helps prevent sticking and makes rolling easier. The square shape makes the cinnamon sugar filling easier to spread and roll.

Step 5: Spread the Cinnamon Sugar Filling

Mix your softened butter with sugar, cinnamon, and a bit of flour until creamy, then dollop and spread it evenly over your dough square. You want a thin, even layer, which seals in all that cinnamon sugar magic. Try to get the edges too so the roll stays flavorful throughout.

Step 6: Roll and Chill the Dough Log

Carefully roll your dough into a tight log, starting from one edge—like a giant cinnamon roll but in cookie form! Wrap it in the plastic wrap and refrigerate for at least an hour. This chilling step firms up the dough, making it easier to slice and helping the cookies bake evenly.

Step 7: Slice and Bake

Preheat your oven to 350℉. Remove the dough log from the fridge and unwrap it. Using a sharp knife, slice the log into 32 even pieces—that’s about ½-inch thick. I like using a serrated knife and a gentle sawing motion to keep the edges neat. Place the slices on a parchment-lined baking sheet, spacing at least 1 inch apart.

Bake for 8-10 minutes or until you see light golden brown edges. The cookies will be soft when warm but firm up as they cool. Let them cool completely before frosting.

Step 8: Frost and Enjoy

Beat softened butter until smooth, then add powdered sugar, vanilla, and 1 tablespoon milk. Stir well, and add more milk if needed to get a really spreadable or pipeable consistency. I love piping little swirls for an extra touch, but you can also slather the frosting on. It’s that finishing touch that really sends these cookies over the top.

Top Tip

I’ve made these cinnamon roll cookies dozens of times, and a few little tweaks have made all the difference. Here’s what I learned to help you nail this recipe on your first try.

Keep the butter soft but not melting: Too soft and the dough becomes sticky and hard to roll; too cold and it won’t blend well.
Roll tightly but gently: Firm rolling creates defined swirls, but pressing too hard can squish out the cinnamon sugar filling.
Chill the log before slicing: This step is a game changer for clean cuts and even baking.
Don’t overbake: Watch closely during the last couple minutes to keep your cookies soft and chewy in the center with golden edges.

How to Serve Cinnamon Roll Cookies Recipe

cinnamon roll cookies - Serving Suggestion

Garnishes

I usually sprinkle a tiny bit of cinnamon on top of the frosting for a pretty, aromatic finish. Sometimes I add finely chopped pecans or walnuts for a bit of crunch — a lovely contrast to the soft cookie and creamy frosting.

Side Dishes

These cookies pair wonderfully with a warm cup of coffee or chai tea. For brunch, I love serving them alongside fresh fruit or yogurt to balance the sweetness make for a well-rounded treat.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies on a tiered dessert stand with sprigs of fresh rosemary or pine for a festive touch. Wrapping them individually in clear cellophane tied with a ribbon also makes an adorable and thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, layering parchment paper between them to prevent sticking. They stay fresh and soft for about 3 days—although usually, they disappear before then!

Freezing

Freezing the dough log before slicing is a lifesaver if you want fresh cookies later. Just roll and wrap the dough tightly in plastic wrap and freeze for up to 48 hours. Slice and bake straight from the freezer, adding a couple extra minutes to baking time.

Reheating

To enjoy leftover cookies fresh from the oven, pop one in the microwave for about 10 seconds or briefly warm them in a preheated oven at 300℉ for 5 minutes. It’s amazing how a quick warm-up brings back that soft, just-baked feeling.

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes! You can prepare the dough, roll it into the log, and refrigerate it for up to 48 hours before slicing and baking. This actually helps the flavors meld and makes slicing easier.

Can I skip the frosting?

Absolutely. While the frosting adds that classic cinnamon roll finish, these cookies taste delicious on their own too. A simple dusting of powdered sugar works great if you want something lighter.

My cookies spread too much—what went wrong?

Make sure your butter is softened but not melted when mixing. Also, chilling the dough log well before slicing helps maintain the shape during baking. Avoid over-flouring or adding too much liquid.

Can I add nuts or raisins to the filling?

Yes! Adding chopped nuts like pecans or walnuts enhances texture and flavor. Dried raisins can work too, but make sure they’re finely chopped and patted dry to avoid excess moisture.

Final Thoughts

This Cinnamon Roll Cookies Recipe has become my go-to when I want something cozy, sweet, and just a little nostalgic. There’s something so satisfying about biting into that cinnamon sugar swirl with the soft cookie underneath and the luscious frosting on top. I hope you enjoy making and sharing these as much as I do—they’re perfect for any occasion or just when you want a little treat. Trust me, once you try these, you’ll want to keep this recipe handy.