Cinnamon Roll Cookies
Introduction — a warm, sensory welcome
There’s something instantly comforting about the scent of cinnamon and brown sugar warming in the oven: a soft, spicy sweetness that wraps the kitchen in memory. These Cinnamon Roll Cookies hit that cozy sweet spot — the aroma of toasty cinnamon, the tender, slightly chewy crumb, and a sugary ribbon of filling in every spiral. One bite gives you the nostalgic warmth of a cinnamon roll with the convenience of a cookie: caramelized edges, soft centers, and a swirl that looks as lovely as it tastes.
They’re perfect for slow weekend breakfasts, after-school snacks, holiday cookie swaps, or a simple coffee break when you want something homemade but not fussy. If you want a printable version of the method to tuck into your recipe box, check out this helpful sheet for reference: Cinnamon Roll Cookies recipe.
At a Glance
- Prep Time: 20 minutes (plus optional chilling)
- Cook Time: 10–12 minutes per batch
- Total Time: 30–40 minutes (active time about 20 minutes)
- Servings: Makes about 24 cookies (approx. 1 cookie per serving)
- Difficulty Level: Easy–Intermediate (requires rolling and slicing)
Nutrition Highlights
Nutrition per serving (1 cookie, makes 24): approximate values based on USDA FoodData Central ingredient profiles and standard portioning. Use these as estimates; actual values vary with exact brands and sizes.
- Calories: ~120 kcal
- Protein: ~1.3 g
- Total Carbohydrates: ~21 g
- Sugars: ~13 g
- Dietary Fiber: ~0.3 g
- Total Fat: ~3.7 g
- Saturated Fat: ~2.1 g
- Sodium: ~50 mg
Notes and verification: macronutrient estimates were calculated using baseline nutritional data from USDA FoodData Central; for context about recommended limits and sugar guidance, see resources like the Mayo Clinic for evidence-based daily standards. If you need precise nutritional facts for health needs (diabetes, strict calorie control), weigh your exact portions and use a nutrition analyzer or registered dietitian guidance.
Why You’ll Love It
- Aroma & Taste: The cinnamon-brown sugar swirl gives an immediate, irresistible scent and a sweet, warmly spiced flavor in every bite.
- Quick Comfort: These capture the essence of a bakery-style cinnamon roll without hours of rising or complex shaping — ideal when you want something cozy fast.
- Shareable & Festive: The spiral appearance makes them pretty on a cookie tray for holiday gatherings, bake sales, or a casual brunch.
- Easy to Adapt: The base dough is forgiving; you can veganize, swap flours, or add a glaze to match dietary needs or flavor preferences.
Preparation Guide
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
For the filling:
- ½ cup (110 g) packed brown sugar
- 2 tsp ground cinnamon
Optional ingredients and substitutions:
- Vegan: Replace butter with vegan margarine (same weight) and the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min).
- Gluten-free: Substitute a 1:1 gluten-free flour blend; add 1/4 tsp xanthan gum if your blend lacks it for structure.
- Lower-sugar option: Reduce filling brown sugar by half and add 1–2 tbsp sugar substitute compatible with baking.
- Add-ins: A tablespoon of cream cheese in the dough for tang, or chopped pecans in the filling for crunch.
Step-by-step directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and 1 tsp ground cinnamon until evenly combined.
- In a large bowl, cream the softened butter with the granulated sugar and ½ cup brown sugar until light and fluffy (about 2–3 minutes with a mixer).
- Beat in the egg and vanilla extract until smooth and well incorporated.
- Gradually mix the dry ingredients into the wet mixture until just combined; avoid overmixing to keep cookies tender.
- Prepare the filling: in a small bowl, combine ½ cup brown sugar and 2 tsp ground cinnamon; stir to evenly distribute.
- On a sheet of parchment paper, flatten and press half of the dough into a rectangle roughly 8×6 inches (dampen hands slightly if sticky).
- Evenly sprinkle half the filling mixture across the dough rectangle.
- Using the parchment to help, roll the dough tightly from one long edge to the other, forming a log. Repeat with the remaining half of dough and filling (you’ll have two logs).
- Slice each log into 12 rounds (about 1/2-inch thick) and place them cut-side up on the prepared baking sheet, spaced 1–2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Optional: Drizzle with simple glaze (1 cup powdered sugar + 1–2 tbsp milk) once cooled.
Practical tips
- Avoid overmixing the dough — stir until ingredients are combined; overworked flour yields tougher cookies.
- If dough is too soft to roll, chill logs 15–20 minutes before slicing.
- Slice with a sharp serrated knife for clean spirals; wipe blade between cuts if filling is sticky.
- Check doneness by edge color and firmness in the center; cookies continue to set slightly while cooling.
Best Pairings
- With coffee: A medium roast coffee highlights the cookie’s cinnamon notes.
- With tea: Earl Grey or chai pair beautifully; chai amplifies the spice profile.
- With dairy: A pat of butter on a warm cookie or a side of warm milk for kids.
- For brunch: Serve alongside yogurt and fresh fruit for a balanced spread.
- Portable snack: Pack a few cookies with a thermos of tea for an on-the-go treat; for a printable pairing guide, see this complementary cookie list.
How to Store
- Room temperature: Store cooled cookies in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
- Refrigeration: Place in an airtight container for up to 7 days; bring to room temperature or warm slightly before serving for best texture.
- Freezer: Freeze sliced logs before baking, wrapped tightly in plastic wrap and placed in a zip-top bag, for up to 2 months. Bake from frozen, adding 2–3 minutes to the bake time. Alternatively, freeze baked cookies in an airtight container for up to 2 months.
Chef’s Advice
- Butter temperature: Softened (not melted) butter is key for proper creaming; if too warm, the texture will be dense.
- Cinnamon choice: Use Ceylon cinnamon for a delicate, floral profile and lower coumarin content; Saigon (Vietnamese) cinnamon offers bold, spicy intensity. Choose based on your taste preference.
- Dough handling: Work quickly when rolling to keep butter from warming excessively; chilled hands help.
- Doneness cue: Cookies should be lightly golden at edges and still a touch soft in the center — they’ll firm as they cool.
Fun Flavor Ideas
- Maple Pecan Twist: Substitute 2 tbsp maple syrup for 2 tbsp of the granulated sugar, and add 1/3 cup chopped toasted pecans to the filling.
- Apple-Cinnamon Roll Cookies: Fold 1/2 cup finely diced, well-drained sautéed apples (cooled) into the filling for a mini-apple pie vibe.
- Chocolate Swirl: Mix 2 tbsp cocoa powder into a portion of the dough and alternate rolled layers for a cinnamon-chocolate spiral.
- Vegan & Gluten-Free version: Use vegan butter, flax egg, and a 1:1 gluten-free flour blend — press gently and chill longer before slicing to maintain shape.
Frequently Asked Questions
Q: Can I make the dough ahead?
A: Yes — you can make the dough, roll with filling, wrap tightly, and refrigerate for up to 24 hours before slicing and baking. You can also freeze logs for up to 2 months.
Q: My cookies spread too much. What went wrong?
A: The dough was likely too warm or overworked, or your butter was melted rather than softened. Chill the logs before slicing and ensure butter is softened, not runny.
Q: How can I make these less sweet?
A: Reduce sugars in the dough by up to 25% and cut the filling brown sugar by half; increase cinnamon or add a pinch of salt to enhance flavor without extra sugar.
Q: Can I add cream cheese or icing?
A: Yes — a light glaze (powdered sugar + milk) or a small cream cheese drizzle complements the cinnamon without overwhelming the cookie.
Q: Are these freezer-friendly?
A: Yes — slice-and-freeze the logs or freeze baked cookies as noted in Storage. Reheat briefly before serving.
Conclusion
These Cinnamon Roll Cookies are a small-batch way to bring bakery warmth into your home with minimal fuss — perfect for gifting, gathering, or a quiet morning treat. Try the base recipe, then play with the variations to make them your own. If you’d like additional inspiration or a slightly different technique, check out this comprehensive guide to cinnamon roll cookies and another lovely version for comparison: Cinnamon Roll Cookies – Sally’s Baking and Cinnamon Roll Cookies – Broma Bakery.
External references:
- Cinnamon Roll Cookies – Sally’s Baking (https://sallysbakingaddiction.com/cinnamon-roll-cookies/)
- Cinnamon Roll Cookies – Broma Bakery (https://bromabakery.com/cinnamon-roll-cookies/)
Cinnamon Roll Cookies
- Total Time: 40 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
These Cinnamon Roll Cookies deliver the cozy taste of cinnamon rolls in a convenient cookie form, perfect for any occasion.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
- For the filling:
- ½ cup (110 g) packed brown sugar
- 2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and 1 tsp ground cinnamon until evenly combined.
- In a large bowl, cream the softened butter with the granulated sugar and ½ cup brown sugar until light and fluffy (about 2–3 minutes with a mixer).
- Beat in the egg and vanilla extract until smooth and well incorporated.
- Gradually mix the dry ingredients into the wet mixture until just combined; avoid overmixing to keep cookies tender.
- Prepare the filling: in a small bowl, combine ½ cup brown sugar and 2 tsp ground cinnamon; stir to evenly distribute.
- On a sheet of parchment paper, flatten and press half of the dough into a rectangle roughly 8×6 inches.
- Evenly sprinkle half the filling mixture across the dough rectangle.
- Using the parchment to help, roll the dough tightly from one long edge to the other, forming a log. Repeat with the remaining half of dough and filling (you’ll have two logs).
- Slice each log into 12 rounds (about 1/2-inch thick) and place them cut-side up on the prepared baking sheet, spaced 1–2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Optional: Drizzle with simple glaze (1 cup powdered sugar + 1–2 tbsp milk) once cooled.
Notes
Cookies can be stored at room temperature in an airtight container for up to 3 days; refrigerated for up to 7 days; or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 13g
- Sodium: 50mg
- Fat: 3.7g
- Saturated Fat: 2.1g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.3g
- Protein: 1.3g
- Cholesterol: 30mg
