The BEST Cinnamon Roll Cookies

There’s something about cinnamon rolls that just feels like a warm hug. But let’s be honest—making them from scratch is a bit of a process. Dough rising, rolling, slicing, proofing… it’s a whole thing. That’s where these Cinnamon Roll Cookies come in. You get all the cozy, cinnamony vibes of a classic cinnamon roll, but in buttery, slice-and-bake cookie form.

The first time I made these, I was trying to recreate that cinnamon roll flavor for a holiday cookie swap. I didn’t want to show up with another batch of sugar cookies, but I also didn’t want to commit to full-on yeasted dough. So I made a simple sugar cookie dough, spread it with cinnamon-sugar butter, rolled it up like a jelly roll, and baked them into swirly little spirals of joy. They were gone in minutes. Like, actually gone.

The dough is soft but sturdy, the swirl is sweet and just a little gooey in the middle, and the glaze? Oh yes. It sets just enough on top so you can stack or gift these, but still melts slightly into the cookie for that signature cinnamon roll richness.

These are now a go-to in my baking rotation. They’re easy enough for a casual weekend project and pretty enough for cookie platters, gifts, or special occasions.

Why You’ll Love This Recipe

All the flavor of cinnamon rolls – That buttery, spiced swirl and creamy vanilla glaze? Just like your favorite bakery-style roll.

Slice-and-bake simplicity – No yeast, no rise time, no fuss. Chill, slice, and bake.

Soft and chewy texture – These cookies bake up tender and rich, with just the right amount of crisp on the edges.

Perfect for gifting – The swirls are super pretty, and the glaze sets up beautifully. Wrap a few in a cellophane bag and boom—instant edible gift.

Make-ahead friendly – You can freeze the dough log or baked cookies and glaze them just before serving.

If cinnamon rolls are a special Sunday treat, these cookies are your everyday version—bite-sized, no rising, and just as dreamy.

Preparation Time and Servings

• Prep Time: 30 minutes
• Chill Time: 1–2 hours (or overnight)
• Bake Time: 10–12 minutes
• Servings: About 24 cookies
• Calories per cookie: ~160
• Key nutrients: 2g protein, 18g carbs, 9g fat

Ingredients

For the Sugar Cookie Dough:

• 2½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1½ teaspoons vanilla extract

For the Cinnamon-Sugar Filling:

• 2 tablespoons unsalted butter, melted
• ⅓ cup brown sugar
• 1½ teaspoons ground cinnamon

For the Glaze:

• 1 cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract
• Pinch of salt

Flour: All-purpose flour gives these cookies a classic, tender bite.
Butter: Make sure it’s softened so it creams easily with the sugar.
Brown sugar + cinnamon: For that signature cinnamon roll swirl flavor.
Powdered sugar glaze: Brings the whole “cinnamon roll” theme together with a sweet, creamy finish.

Step-by-Step Instructions

Step 1: Make the Dough

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 2–3 minutes. Add in the egg and vanilla extract and mix until combined.

Gradually mix the dry ingredients into the wet until the dough comes together. It will be soft but shouldn’t be sticky.

Step 2: Roll and Fill

Place the dough between two large sheets of parchment paper. Roll it into a large rectangle—about ¼ inch thick and roughly 10×14 inches.

Peel off the top layer of parchment and brush the dough with melted butter. Stir the brown sugar and cinnamon together, then sprinkle it evenly over the buttered dough.

Step 3: Roll It Up

Starting from the long edge, tightly roll the dough into a log, like you would with cinnamon rolls. Use the parchment to help guide and shape the roll. Once it’s fully rolled, gently press and shape into an even log.

Wrap the dough log in parchment or plastic wrap and chill in the fridge for at least 1 hour (or up to overnight) to firm up.

Step 4: Slice and Bake

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

Remove the chilled dough log from the fridge. Using a sharp knife or unflavored dental floss, slice the log into ½-inch thick rounds. Place the cookies on the baking sheet about 2 inches apart.

Bake for 10–12 minutes, or until the edges are just starting to turn golden. The centers should look set but not browned.

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Glaze

In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth. Drizzle over the cooled cookies using a spoon or piping bag.

Let the glaze set for about 15–20 minutes before storing or serving.

How to Serve

These cookies are best enjoyed:

• With a mug of hot coffee or chai
• As part of a holiday cookie tray
• Warmed slightly in the microwave for 10 seconds for an extra soft bite
• Paired with vanilla ice cream for dessert
• Gifted in a cute box with parchment paper (especially around the holidays)

They’re sweet, cozy, and perfect for any time you want that cinnamon roll flavor in cookie form.

Additional Tips

Chill that dough log – This is key to getting clean, beautiful swirls. If it’s too soft, your cookies will flatten too much in the oven.

Use parchment for easy rolling – It helps keep the dough from sticking and makes it easier to roll evenly.

Adjust glaze thickness – If your glaze is too thick, add more milk a teaspoon at a time. Too thin? Add a bit more powdered sugar.

Even slices = even baking – Try to slice the dough log uniformly so your cookies bake at the same rate.

No mixer? – You can make this by hand with a sturdy spoon and some elbow grease, but a hand mixer makes it easier.

Recipe Variations

Maple Glaze: Swap the vanilla in the glaze for ½ teaspoon maple extract for a cozy fall twist.

Cream Cheese Glaze: Mix 2 ounces softened cream cheese with the powdered sugar, then thin with milk. It’s like the top of a real cinnamon roll.

Nutty Swirl: Add ¼ cup finely chopped pecans or walnuts to the cinnamon-sugar filling for a nutty crunch.

Pumpkin Spice Version: Replace the cinnamon with pumpkin pie spice in the filling and add a pinch to the glaze.

Mini Cookies: Roll the dough into a smaller log for bite-sized cookies—just reduce the bake time by a few minutes.

Serving Suggestions

These cookies are versatile and go with:

• A holiday brunch spread
• Afternoon tea or coffee
• A school bake sale (just skip the glaze if they need to be packed tightly)
• Birthday cookie boxes
• Freezer-friendly snack stash—just pop one out and microwave it for a few seconds

They’re a cozy, nostalgic treat that works for just about any occasion.

Freezing and Storage

To Store:
Keep glazed cookies in an airtight container at room temperature for 3–4 days. If your kitchen is very warm, store them in the fridge and let them come to room temp before serving.

To Freeze:
Freeze unglazed baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. Glaze after thawing, or glaze before freezing and know the texture may soften slightly.

To Freeze the Dough:
Wrap the dough log tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before slicing and baking.

Special Equipment

• Parchment paper (for rolling and baking)
• Sharp knife or dental floss for clean slicing
• Hand mixer (helpful but not required)
• Wire cooling rack for glazing

FAQ

Can I skip the glaze?
Yes! They’re still delicious without it, though the glaze really makes them feel like a cinnamon roll.

Can I use store-bought sugar cookie dough?
You can, but it may be too soft to roll out easily. Chill it well and reduce the filling to avoid oozing.

Can I make these ahead of time?
Absolutely. Chill the dough overnight, or freeze it for later. Baked cookies also freeze well.

Why is my dough cracking when I roll it?
It might be a bit too cold or too dry. Let it sit at room temp for 5 minutes and try again.

Can I double the recipe?
Yes! This dough doubles beautifully. Make two logs and freeze one for later.

Can I make these gluten-free?
Use a 1:1 gluten-free flour blend and check your other ingredients for cross-contamination.

What kind of cinnamon is best?
Ground Saigon or Ceylon cinnamon gives the best warm, sweet flavor.

Can I add raisins or fruit to the filling?
You can! Just make sure they’re chopped small so the dough rolls smoothly.

What’s the best way to drizzle the glaze?
A spoon works, or use a piping bag or small zip-top bag with the corner snipped off.

Why are my cookies spreading too much?
Your dough may be too warm. Chill longer or pop the sliced cookies into the freezer for 10 minutes before baking.

Conclusion

These Cinnamon Roll Cookies are buttery, soft, and swirled with sweet cinnamon sugar in every bite. They’re everything you love about cinnamon rolls—without the rise time—and they make your kitchen smell like a cozy bakery.

Whether you’re baking them for a cookie exchange, making a sweet brunch addition, or just whipping up a nostalgic treat for yourself, these cookies are a guaranteed win. Try them once, and you’ll be making them all year round.

When you do, tag me or send a pic—I seriously love seeing your cookie creations.

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