Cinnamon Roll Cookies
Table of Contents
A Cinnamon Roll Shortcut You Will Make on Repeat
If you love the taste of a warm cinnamon roll but don’t always have the patience for yeast and rising time, this cinnamon roll cookie is exactly what you need. It captures that same swirled, buttery, cinnamon sugar flavor in a soft cookie form, and it comes together in a fraction of the time no proofing, no waiting around for dough to double in size, just a simple mix, roll, chill, slice, and bake.
The rolled, spiced pastry these cookies are modeled on traces back to Sweden, where the kanelbulle first appeared after the First World War, though it did not become a true household staple until ingredients like butter and sugar became more affordable in the 1950s. The pastry became so beloved that Sweden eventually dedicated an entire national day to celebrating it every October, and it’s since become one of the most recognizable baked goods in the world, adapted by home bakers and bakeries everywhere.
Cinnamon itself has an even older story. Long before it ended up swirled into cookie dough, it was one of the most valuable spices in the ancient world, prized by early civilizations and traded across continents for thousands of years. You can read more about that history in this brief overview of cinnamon’s past.
The cookie version of this classic pastry is a much more recent invention. It grew out of home baking blogs and holiday cookie exchanges, where bakers looked for a way to get that same nostalgic swirl and flavor without committing an entire afternoon to yeast dough. Instead of a rise-and-proof process, this recipe uses a simple butter-based cookie dough that still rolls up beautifully with a cinnamon sugar filling, giving you that same iconic spiral in every slice.
Home bakers eventually took that same cozy cinnamon-and-sugar combination and applied it to a simple butter cookie dough instead of a yeasted one. Rolled up and sliced like a classic icebox cookie, it delivers the same swirl in every bite without any rise time at all which is exactly how this cinnamon roll cookies recipe came to be.
What makes this cinnamon roll cookie so satisfying is the contrast between the tender, slightly chewy base and the pockets of cinnamon sugar swirled throughout. Once baked, the cookies turn a light golden color with visible spirals on top, and a simple glaze drizzled over each one ties everything together with just the right amount of sweetness.
Why You’ll Love This Recipe
A simple one-bowl cookie dough comes together with everyday pantry staples, with no yeast or proofing required anywhere in the process.
Every cookie gets a gorgeous cinnamon swirl, thanks to the same rolling technique used for traditional cinnamon rolls, so you get all of that familiar look without the wait.
The whole batch is ready in about an hour, which makes this a realistic option any night you’re craving cinnamon roll flavor but don’t want to plan a day around it.
A simple glaze finish adds just the right touch of sweetness without overwhelming the cinnamon, and since the dough log slices into a large batch, this recipe is easy to double for a crowd or a holiday cookie tray.
What to Serve With Cinnamon Roll Cookies
These cookies are delicious enough to enjoy completely on their own, but a few simple pairings round things out nicely if you’re serving them as part of a bigger spread.
A warm cup of coffee balances the sweetness of the glaze and complements the cinnamon perfectly, while a glass of cold milk is a classic match for any soft, glazed cookie.
If you want to turn them into more of a dessert, a scoop of vanilla ice cream alongside a warm cookie does the trick nicely. Fresh fruit, like sliced apples or pears, gives a lighter contrast to the richness of the cookie.
A cup of chai or spiced tea leans right into the warm cinnamon flavor that’s already built in, and for a brunch spread, these also pair well alongside a savory main like a quiche or breakfast casserole.
How These Cinnamon Roll Cookies Come Together
This recipe follows the same basic logic as a slice-and-bake cookie, just with a cinnamon sugar filling rolled into the center.
A simple butter dough gets creamed together, chilled briefly so it holds its shape, then rolled flat and layered with a brown sugar and cinnamon filling before being rolled back up into a log.
From there, it’s just slicing the log into rounds, baking until golden, and finishing with a light glaze once the cookies have cooled.
Here’s everything you’ll need to bring this cinnamon roll cookie recipe together.
Cinnamon Roll Cookies Recipe
Cinnamon Roll Cookies
Equipment
- Mixing bowl
- Rolling Pin
- whisk
- baking sheet
- Parchment paper
- sharp knife
Ingredients
For the dough:
- 115 g unsalted butter softened
- 100 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the filling and glaze:
- 50 g brown sugar
- 1.5 tbsp ground cinnamon
- 100 g powdered sugar
- 2 tbsp milk
Instructions
- Make the DoughIn a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until fully combined.Add the flour, baking powder, and salt, mixing just until a soft, cohesive dough comes together.
- Chill, Roll, and Fill the DoughWrap the dough tightly and refrigerate for about 30 minutes, until firm enough to roll out easily.Once chilled, roll the dough into a rectangle on a lightly floured surface. Sprinkle the brown sugar and cinnamon evenly over the surface, then roll the dough up tightly from one end into a log, pinching the seam closed as you go.
- Slice, Bake, and GlazeSlice the log into rounds and arrange them on a parchment-lined baking sheet, leaving a little space between each one. Bake at 350°F for about 12 minutes, until lightly golden around the edges.While the cookies cool, whisk together the powdered sugar and milk until smooth, then drizzle the glaze over the cooled cookies.
Notes
- Do not skip the chilling step, since this is what keeps the dough firm enough to slice into clean rounds without losing the swirl.
- Use a sharp knife when slicing the log, applying gentle even pressure so the spiral doesn’t squish out of shape.
- Space the cookies apart on the baking sheet, since they will spread slightly as they bake.
- Let the cookies cool before glazing, otherwise the glaze will melt right off instead of setting into a nice drizzle.
- Roll the dough evenly so the filling distributes throughout the log rather than bunching up in one section.
- If you love this cinnamon roll cookie recipe, try my Sourdough Discard Cinnamon Rolls for the classic soft, gooey version with the same warm cinnamon flavor.
Frequently Asked Questions
Do I need any special tools to make these cookies?
Not at all. A mixing bowl, a rolling pin, and a baking sheet are all you really need. A stand mixer or hand mixer makes creaming the butter and sugar a little faster, but it can also be done by hand with a bit more effort and a little patience.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and keep it chilled for up to one day before baking. In fact, chilling it longer than the minimum time makes it even easier to roll and slice cleanly, so this cinnamon roll cookie recipe is a great one to prep the night before you plan to bake.
Why did my cookies spread so much during baking?
This usually happens if the dough wasn’t chilled long enough before slicing and baking, or if the kitchen is particularly warm. Chilling the sliced rounds for a few extra minutes before baking can help them hold their shape and keep the cinnamon swirls looking defined.
Can I freeze the dough log instead of baking right away?
Absolutely. Once rolled into a log, you can wrap it tightly and freeze it for up to a month. When you’re ready to bake, simply slice the frozen log into rounds and add a couple of extra minutes to the bake time.
Can I substitute the cinnamon sugar filling with something else?
Yes, this same rolling technique works well with other fillings, like cocoa and sugar for a chocolate version, or a bit of orange zest mixed into the sugar for a citrus twist. Just keep the amount of filling similar so the dough still rolls and slices cleanly.
How should I store leftover cinnamon roll cookies?
They stay fresh for several days when stored in an airtight container at room temperature. If you’ve already glazed them, it’s best to store them in a single layer or with parchment between layers so the glaze doesn’t stick to the cookies above it.
Recipes You May Enjoy
- Sourdough Discard Cinnamon Rolls
- Chocolate Chip Pecan Cookies
- Carrot Cake Recipe with Pineapple
- Almond Flour Banana Bread
- Oatmeal Chocolate Chip Banana Muffins
A Cinnamon Roll Cookie Worth Baking Again and Again
What makes this cinnamon roll.cookies recipe so worth keeping in your regular rotation is how much cinnamon roll flavor you get without any of the usual waiting around. A simple dough, a generous cinnamon sugar filling, and a light glaze come together into something that tastes like a cozy weekend treat, yet it’s entirely doable on a weeknight with basic ingredients already sitting in your kitchen.
The recipe is also easy to adapt swap in cocoa or citrus zest for the filling, adjust the glaze thickness, or double the batch for a holiday tray so it’s worth making your own once you’ve got the basic method down. Once you’ve tried this cinnamon roll cookie recipe, it’s easy to see why slice-and-bake versions of a classic have become such a popular shortcut for getting that same swirled, spiced flavor any day of the week.
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