Irresistible Cinnamon Roll Cookies Recipe – Buttery, Swirled & Perfectly Spiced

Cinnamon Roll Cookies bring together the best of two beloved treats: the cozy flavor of classic cinnamon rolls and the sweet, buttery crispness of sugar cookies. These irresistible swirled cookies are perfect for holidays, gifting, or anytime you want the smell of warm cinnamon sugar wafting through your kitchen.

The dough is soft and buttery with just enough structure to hold the iconic cinnamon roll spiral. Rolled, sliced, and baked until golden, each cookie reveals a beautiful swirl of brown sugar and cinnamon — and when topped with a drizzle of icing, they become the ultimate crowd-pleaser.

Ingredients Overview

Each component in this recipe is chosen to mimic the rich, nostalgic flavor of cinnamon rolls while still functioning as a slice-and-bake cookie.

• All-Purpose Flour: Provides structure and a delicate crumb. Be sure to measure properly (spoon and level) to avoid dry dough.

• Unsalted Butter: Adds richness and helps the cookies bake up with tender centers and crisp edges. Use room temperature butter for easier creaming.

• Granulated Sugar: Used in the dough for sweetness and in the cinnamon filling for caramelization.

• Brown Sugar: Adds moisture and that signature molasses note to the filling.

• Egg: Binds the dough and contributes to tenderness.

• Vanilla Extract: Enhances both the dough and icing flavor.

• Cinnamon: The key spice! Use fresh, high-quality ground cinnamon for bold aroma and flavor.

• Powdered Sugar: Used for the icing. Sift it first for a smooth drizzle.

• Salt: Balances sweetness and boosts flavor throughout.

Substitutions & Tips

• Gluten-Free: Use a 1:1 gluten-free baking flour blend that contains xanthan gum.

• Dairy-Free: Substitute butter with plant-based sticks; use almond or oat milk in the glaze.

• No Egg: Replace with 2 tablespoons of plain Greek yogurt or a flax egg.

• Extra Flavor: Add a pinch of nutmeg or cardamom to the filling for a spiced twist.

Chill your dough thoroughly before slicing for clean, well-defined spirals.

Step-by-Step Instructions

1. Make the Dough

In a large bowl, cream ¾ cup unsalted butter and ½ cup granulated sugar until light and fluffy (about 2–3 minutes). Add 1 egg and 1 teaspoon vanilla extract; mix until smooth.

Gradually add 2 cups of flour and ¼ teaspoon salt, mixing until a soft dough forms. If the dough feels sticky, add 1–2 tablespoons more flour.

2. Roll Out the Dough

Divide the dough into two equal pieces. On a lightly floured surface, roll each into a rectangle approximately 9×7 inches and about ¼ inch thick.

3. Add the Cinnamon Filling

In a small bowl, mix ½ cup brown sugar and 2 teaspoons ground cinnamon. Brush the dough with 1 tablespoon melted butter, then sprinkle evenly with the cinnamon-sugar mixture.

4. Roll & Chill

Starting from the long side, roll each rectangle into a tight log (like a cinnamon roll). Wrap in plastic wrap and chill in the fridge for at least 1 hour, or up to 24 hours. This helps the dough firm up for clean slicing.

5. Slice & Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Using a sharp knife, slice each log into ½-inch rounds. Place cookies 2 inches apart on the baking sheet.

Bake for 10–12 minutes, or until the edges are lightly golden. Allow to cool on the sheet for 5 minutes, then transfer to a wire rack.

6. Drizzle with Icing

In a small bowl, mix ½ cup powdered sugar, 1 tablespoon milk (or cream), and ¼ teaspoon vanilla extract until smooth. Drizzle over cooled cookies with a spoon or piping bag.

Let icing set before storing.

Tips, Variations & Substitutions

• Make-Ahead Tip: Cookie logs can be prepared and refrigerated up to 2 days or frozen for up to 2 months. Slice and bake from frozen, adding 1–2 extra minutes to baking time.

• Stuffed Version: Add a smear of cream cheese before rolling the dough for a stuffed cinnamon roll flavor.

• Mini Cookies: Make smaller logs for bite-size cookies — reduce baking time to 8–9 minutes.

• Festive Add-Ons: Sprinkle with chopped pecans, raisins, or crushed walnuts before rolling for a more classic cinnamon roll texture.

Serving Ideas & Occasions

These cookies are perfect for:

• Holiday cookie trays

• Brunch spreads

• Bake sales and school parties

• Coffee and tea breaks

• Food gifts — pack them in cellophane with a festive ribbon

Their warm aroma and nostalgic flavor make them a cozy treat for any time of year.

Nutritional & Health Notes

These cookies are a sweet indulgence, best enjoyed in moderation. Here’s a look at their basic nutritional balance:

• Carbs: Primarily from flour and sugar.

• Fat: Comes from butter, providing richness and texture.

• Protein: Minimal, from the egg and flour.

For a slightly lighter version:

• Use a sugar substitute like coconut sugar or monk fruit sweetener in the dough.

• Replace some of the butter with Greek yogurt or applesauce (texture may vary).

• Skip the icing or use a light glaze.

A couple of cookies paired with black coffee or tea make for a balanced treat that satisfies without going overboard.

FAQs

Q1: Can I freeze cinnamon roll cookie dough?
Yes! Freeze the rolled logs wrapped tightly in plastic and foil. Slice and bake directly from frozen, adding 1–2 minutes to the bake time.

Q2: How do I get perfect spirals?
Chill the dough thoroughly, and use a sharp knife (or unflavored dental floss) to slice cleanly without squishing the roll.

Q3: Can I make them without icing?
Absolutely. They’re delicious plain, or you can dust with powdered sugar instead.

Q4: What’s the best way to store them?
Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies without icing.

Q5: Can I make these cookies with pre-made dough?
Yes — store-bought sugar cookie dough can be rolled out and used, though it may be softer and more difficult to roll tightly.

Q6: Can I double the recipe?
Yes. This dough scales well. Just divide into more logs for easier handling.

Q7: Do these taste like actual cinnamon rolls?
They capture the flavor of cinnamon rolls — buttery, sweet, cinnamon-rich — but with the texture of a soft sugar cookie.

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