Cinnamon Roll Cookies
Introduction
There’s a moment when a kitchen fills with a warm, spicy-sweet breath of cinnamon and brown sugar that feels like a hug for your senses. These cinnamon roll cookies capture that exact feeling: tender sugar-cookie dough swirled with a brown-sugar cinnamon ribbon, crisp-edged and soft-centered, releasing notes of caramelized sugar and butter with every bite. The aroma alone—bold cinnamon, toasted sugar, warm butter—will pull family and neighbors into the kitchen. The texture is delightfully contrastive: a lightly crisp exterior giving way to an almost pillowy inside that melts on the tongue.
This recipe shines in cozy mornings with coffee, at holiday cookie swaps, or whenever you want the nostalgia of a cinnamon roll in a quicker, portable format. They’re perfect for layering in lunchboxes, bringing to potlucks, or serving on a festive brunch table. If you’re a fan of classic brown-sugar cinnamon cookies, you might also enjoy this related take on the flavor profile found here: brown sugar cinnamon cookies.
At a Glance
- Prep Time: 20 minutes (active) + 15 minutes rolling/slicing
- Cook Time: 10–12 minutes
- Total Time: ~45 minutes (includes minimal resting/rolling time)
- Servings: about 18 cookies (depends on slice thickness)
- Difficulty Level: Easy — great for beginners who want a special result
Nutrition Highlights
Nutrition estimates below are per cookie (assuming the recipe yields 18 cookies). Values are approximations calculated from USDA FoodData Central nutrition values for the listed ingredients; for general dietary guidance consult resources such as the Mayo Clinic.
Per serving (1 cookie, approx.):
- Calories: ~165 kcal
- Protein: ~1.7 g
- Carbohydrates: ~28 g
- Sugars: ~18 g
- Fiber: ~0.4 g
- Fat: ~5.5 g
- Sodium: ~92 mg
Notes: These cookies are relatively high in sugar due to both the dough and the filling. If you need exact values for medical dietary needs, calculate with your preferred nutrition app or ingredient labels. (Source: USDA FoodData Central; dietary guidance reference: Mayo Clinic.)
Why You’ll Love It
- Aroma & Taste: The brown-sugar cinnamon swirl gives a powerful aroma and comforting sweetness reminiscent of bakery cinnamon rolls—without the long rising time.
- Social & Nostalgic: They trigger fond memories (or create new ones) at school bake sales, family breakfasts, or holiday gatherings.
- Quick & Portable: Faster than a full cinnamon roll yet just as satisfying—perfect when you want that flavor but have limited time.
- Versatile: Serve warm for gooey centers or at room temperature for a portable treat; the dough takes flavors well for customization.
Step-by-Step Instructions
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened (about 113 g)
- ½ cup granulated sugar (about 100 g)
- ½ cup brown sugar, packed (about 110 g)
- 1 large egg
- 2 tsp vanilla extract
For the Filling:
- ½ cup brown sugar, packed (about 110 g)
- 2 tsp ground cinnamon
Optional ingredients and substitutions:
- Use margarine or vegan butter + a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) to make a vegan version (note texture will vary).
- For lower sugar, reduce granulated sugar to 1/3 cup and reduce total filling sugar by 1–2 tbsp (cookies will be less sweet).
- For gluten-free: substitute a 1-to-1 all-purpose gluten-free flour blend; texture may be slightly crumblier.
- Add-ins: chopped pecans, raisins, or a smear of cream cheese icing after baking.
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the 2 cups all‑purpose flour, 1 tsp baking powder, ½ tsp salt, and 1 tsp ground cinnamon. Set aside.
- In a larger bowl, cream the ½ cup softened butter with ½ cup granulated sugar and ½ cup brown sugar until light and fluffy (about 2–3 minutes with an electric mixer).
- Beat in the 1 large egg and 2 tsp vanilla extract until smooth and combined.
- 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 packed brown sugar and 2 tsp ground cinnamon; mix thoroughly.
- Transfer about half of the dough onto a piece of parchment paper. Using your hands or a spatula, spread it into a rough rectangle (about 8×6 inches). Repeat with the other half of dough on a second sheet if preferred for easier rolling.
- Evenly sprinkle the cinnamon/brown sugar filling mixture across the surface of the dough rectangle.
- Using the parchment paper as a guide, carefully roll the dough up tightly from one long side into a log (like a jelly roll). Press seam to seal.
- Chill the log in the fridge for 10–15 minutes if it’s too soft to slice cleanly.
- Slice the log into rounds about ½ inch thick and place them flat on the prepared baking sheet, about 1–1½ inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and centers are set but still soft. Do not overbake—the centers should remain tender.
- Transfer cookies to a wire rack to cool slightly. Serve warm or at room temperature.
Practical tips:
- Avoid overmixing after adding flour—overworked dough develops gluten and becomes tougher.
- If your dough is sticky, chill 10–15 minutes before rolling to make handling easier.
- For even slices, use a sharp knife dipped in hot water and wiped dry between cuts.
- Check doneness at 9 minutes during your first batch—oven temperatures vary.
Best Pairings
- Classic: Serve with hot coffee, latte, or black tea to balance sweetness.
- Brunch: Pair with a smear of cream cheese or mascarpone and fresh fruit for a fancier spread.
- Snack Pack: Pack a couple with a thermos of milk for kids’ snacks or lunchboxes.
- For dessert flights: serve alongside a slice of cinnamon roll cheesecake for theme-based indulgence.
Keeping it Fresh
- Room temperature: Store in an airtight container for up to 3–4 days. Place a sheet of parchment between layers to prevent sticking.
- Refrigeration: If you want them longer, keep in an airtight container in the fridge for up to 7 days; gently rewarm in a low oven or microwave for a fresh-baked feel.
- Freezer: Freeze individually on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and warm briefly before serving.
Chef’s Advice
- Butter Quality: Use real unsalted butter for best flavor. If using salted butter, reduce added salt slightly.
- Texture Balance: The key to a tender cookie is minimal flour mixing and not overbaking. Remove from oven when the edges are set but centers are still soft—they’ll firm up as they cool.
- Even Rolls: Roll the dough tightly and use parchment to lift—this helps clean, defined spirals.
- Flavor Boost: Toast a pinch of cinnamon in a dry skillet for 30 seconds before mixing into the filling to deepen aroma.
Creative Twists
- Maple Pecan: Replace 1 tbsp of the brown sugar in the filling with 1 tbsp maple syrup and sprinkle chopped toasted pecans on top before baking.
- Orange-Cinnamon: Add 1 tsp finely grated orange zest to the dough and swap 1 tsp of cinnamon in the filling for ½ tsp cinnamon + ½ tsp cardamom for a bright finish.
- Chocolate Swirl: Add 2 tbsp dutch-processed cocoa into the dough or sprinkle mini chocolate chips into the filling for a chocolate-cinnamon spiral.
- Vegan Option: Use vegan butter and a flax egg; increase chill time to help with slicing.
Recipe Q&A
Q: Can I make the dough ahead of time?
A: Yes—form the log, wrap tightly, and refrigerate up to 24 hours before slicing and baking. For longer storage, freeze the log up to 1 month.
Q: My cookies spread too much. What happened?
A: Dough that’s too warm or over-creamed butter/sugar can cause spreading. Chill the dough log before slicing and ensure butter is softened not melted.
Q: How can I make the cookies less sweet?
A: Reduce granulated sugar to 1/3 cup and reduce the filling sugar by 1–2 tablespoons; consider using dark brown sugar for deeper flavor that feels less cloying.
Q: Can I add an icing?
A: Yes—mix powdered sugar with a splash of milk and vanilla to drizzle over cooled cookies for a classic look and extra decadence.
Q: Are these suitable for gifting?
A: Absolutely—stack in parchment-lined tins or boxes with a ribbon. Freeze extras and pull them out for last-minute gifts.
Conclusion
These cinnamon roll cookies bring the comfort of a bakery cinnamon roll into a quick, shareable cookie—warm, aromatic, and endlessly adaptable. Try the basic method, then experiment with one of the creative twists to make them your own. For more inspiration and similar cookie recipes, check out Cinnamon Roll Cookies – Sally’s Baking and another lovely take at Cinnamon Roll Cookies – I Heart Naptime. If you make a batch, please share your photos and tips—I love hearing how readers customize these in their kitchens.
Print
Cinnamon Roll Cookies
- Total Time: 45 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Tender sugar-cookie dough swirled with a brown-sugar cinnamon ribbon, these cookies bring the comforting aroma of cinnamon rolls into a delightful portable format.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened (about 113 g)
- ½ cup granulated sugar (about 100 g)
- ½ cup brown sugar, packed (about 110 g)
- 1 large egg
- 2 tsp vanilla extract
- For the Filling:
- ½ cup brown sugar, packed (about 110 g)
- 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 cinnamon. Set aside.
- In a larger bowl, cream the butter with granulated sugar and brown sugar until light and fluffy.
- Beat in the egg and vanilla until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Prepare the filling by mixing the brown sugar and cinnamon in a small bowl.
- Transfer half of the dough onto parchment and shape into a rectangle (about 8×6 inches). Repeat with the other half if necessary.
- Evenly sprinkle the filling across the dough.
- Roll up the dough tightly into a log and press the seam to seal.
- Chill the log in the fridge for 10–15 minutes if too soft to slice.
- Slice the log into rounds about ½ inch thick, placing them on the baking sheet.
- Bake for 10–12 minutes until edges are lightly golden and centers are set but still soft.
- Transfer cookies to a wire rack to cool slightly. Serve warm or at room temperature.
Notes
These cookies are relatively high in sugar due to both the dough and the filling. For lower sugar, reduce granulated sugar and filling sugar. Store in an airtight container for up to 3–4 days.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 18g
- Sodium: 92mg
- Fat: 5.5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.4g
- Protein: 1.7g
- Cholesterol: 30mg
