We’ve discovered the perfect way to enjoy the beloved flavors of cinnamon rolls without the lengthy rising time or messy dough handling. These cinnamon roll cookies combine everything we love about the classic pastry—that irresistible swirl of cinnamon sugar and buttery sweetness—into a convenient cookie form that’s ready in under an hour.
What makes these cookies truly special is how they capture the essence of traditional cinnamon rolls while offering the satisfying crunch and chewiness we crave in a great cookie. Each bite delivers that familiar warm spice blend we all associate with cozy weekend mornings and holiday gatherings.
Whether you’re looking for a quick treat to satisfy your cinnamon roll cravings or want to impress guests with something uniquely delicious, these cookies deliver big on flavor without the fuss. They’re perfect for busy bakers who don’t want to compromise on taste.
Ingredients
We’ve carefully selected each ingredient to create the perfect balance of flavors and textures in these delightful cinnamon roll cookies. Our recipe breaks down into three simple components that work together to deliver that classic cinnamon roll experience.
Cookie Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Cinnamon Sugar Filling Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
Glaze Ingredients
- 1 1/2 cups powdered sugar
- 3 to 4 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Equipment Needed
Creating these delicious cinnamon roll cookies requires a few essential tools that we recommend having on hand before starting. Our kitchen setup makes all the difference in achieving perfectly shaped and evenly baked cookies that capture that signature cinnamon roll experience.
We start with a hand mixer or stand mixer for combining our cookie dough ingredients and preparing the smooth cinnamon filling. This equipment ensures our butter cream properly and our dough reaches the ideal consistency without overworking.
Multiple mixing bowls become essential as we prepare each component separately. We use one bowl for the cookie dough base and another for creating our cinnamon sugar filling mixture.
Standard baking sheets provide the foundation for our cookies to bake evenly. We recommend using light colored sheets to prevent over browning on the bottom of our cookies.
Parchment paper or a silicone mat serves dual purposes in our recipe. We use it for rolling out our cookie dough and lining our baking sheets to prevent sticking during the baking process.
A wire rack completes our equipment list for proper cooling. This tool allows air circulation around our baked cookies and prevents soggy bottoms while we prepare our sweet glaze.
| Equipment | Primary Use | Alternative Option |
|---|---|---|
| Hand/Stand Mixer | Mixing dough and fillings | Large wooden spoon |
| Mixing Bowls | Combining ingredients | Various sized bowls |
| Baking Sheets | Cookie baking surface | Light colored pans |
| Parchment Paper | Rolling and lining | Silicone baking mat |
| Wire Rack | Cooling cookies | Clean kitchen towel |
Having these tools ready streamlines our baking process and helps us achieve professional looking cinnamon roll cookies with minimal fuss.
Instructions
These cinnamon roll cookies come together through six straightforward steps that transform simple ingredients into bakery-worthy treats. We’ll guide you through each phase to ensure perfectly spiced cookies with that signature cinnamon roll flavor.
Prep the Dough
We start by whisking together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a large mixing bowl. In our stand mixer bowl, we cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until the mixture becomes light and fluffy, about 3 minutes. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined. Gradually add our flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. The dough should hold together without being sticky or crumbly.
Make the Cinnamon Sugar Filling
We combine 3 tablespoons melted unsalted butter, 1/3 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon salt in a small bowl. Mix these ingredients thoroughly until they form a paste-like consistency that will create pockets of cinnamon roll flavor throughout our cookies. This filling mixture should be smooth and well incorporated, with no dry spots remaining.
Roll and Shape the Cookies
We portion our cookie dough into 1.5-inch balls using a cookie scoop or our hands. Flatten each ball slightly between our palms, then place a small spoonful of cinnamon filling in the center. Fold the dough around the filling and roll it back into a ball, ensuring the filling stays enclosed. Place these filled dough balls on our parchment-lined baking sheets, spacing them 2 inches apart to allow for spreading during baking.
Bake the Cookies
We preheat our oven to 350°F and bake the cookies for 10 to 12 minutes, watching for lightly golden edges while keeping the centers soft. The cookies should appear slightly underbaked when we remove them from the oven, as they’ll continue cooking on the hot pan. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Glaze
We whisk together 1 cup powdered sugar, 2 to 3 tablespoons whole milk, 1/2 teaspoon vanilla extract, and a pinch of salt in a medium bowl. The glaze should have a smooth, pourable consistency that coats the back of a spoon. Add more milk for a thinner glaze or more powdered sugar for a thicker consistency, depending on our desired coverage.
Assemble and Finish
We drizzle our prepared glaze over the completely cooled cookies using a spoon or piping bag for precise application. For extra cinnamon flavor, we can roll the warm cookies in additional cinnamon sugar before they cool completely. Allow the glaze to set for 15 minutes before serving, giving us perfectly finished cinnamon roll cookies ready to enjoy.
Storage Tips
We’ve found several effective methods to keep our cinnamon roll cookies fresh and delicious for days or even months after baking.
Room Temperature Storage
Our freshly baked cinnamon roll cookies maintain their perfect texture when stored in an airtight container at room temperature. Based on our experience and testing, these cookies stay fresh for 3 to 5 days depending on your exact recipe and kitchen conditions. We recommend storing them without glaze if you plan to keep them for the full duration, then adding the glaze just before serving.
Refrigeration Method
We occasionally store our cookies in the refrigerator when we want to extend their freshness by a few extra days. Wrap the cookies tightly in plastic wrap or place them in an airtight container to prevent them from drying out. This method works particularly well for glazed cookies that might become too soft at room temperature.
Freezing Baked Cookies
Freezing offers us the longest storage option for our cinnamon roll cookies. We prefer freezing unglazed cookies since icing can become runny after thawing. Place the cookies in a single layer on a baking tray and freeze for about one hour until they’re completely firm. Transfer the frozen cookies to a zip-top bag or freezer-safe airtight container where they’ll maintain their quality for 2 to 3 months.
| Storage Method | Duration | Container Type |
|---|---|---|
| Room Temperature | 3-5 days | Airtight container |
| Refrigeration | 5-7 days | Plastic wrap or airtight container |
| Freezing (baked) | 2-3 months | Zip-top bag or freezer container |
| Freezing (dough) | 2-3 months | Wrapped logs or portioned balls |
Freezing Cookie Dough
We often prepare our cinnamon roll cookie dough ahead of time for future baking sessions. Shape the dough into a log and wrap it tightly, or portion it into individual cookie balls before freezing. Dough logs need to thaw in the refrigerator for at least 24 hours before we can slice and bake them. Frozen dough balls can go directly from freezer to oven, though we recommend baking them at a slightly lower temperature to prevent over-browning.
Shipping Guidelines
When we ship our cinnamon roll cookies as gifts, we ensure they’re completely cooled before packaging. Seal them tightly in airtight containers or vacuum-sealed bags to maintain freshness during transit. This prevents moisture loss and keeps the cookies from becoming stale during delivery.
Make-Ahead Instructions
We love how versatile these cinnamon roll cookies are for advance preparation. The dough adapts beautifully to make-ahead techniques that save precious time during busy baking seasons.
Preparing Cookie Dough in Advance
Our cookie dough can be prepared completely and formed into a log for future use. Wrap the dough log thoroughly in several layers of plastic wrap to prevent freezer burn and unwanted odor absorption. Store the wrapped dough in the freezer for up to 3 months when properly sealed. For shorter storage periods, we recommend refrigerating the wrapped dough for up to 3 days before slicing and baking.
Slicing and Baking Frozen Dough
When we’re ready to bake our frozen dough, allow it to thaw slightly for easier handling. Use a sharp knife to slice cookies between ½ to 1 inch thick depending on your preference. Place the sliced cookies on a parchment-lined baking sheet and bake according to the original recipe instructions.
Freezing Baked Cookies
We can also freeze our finished cinnamon roll cookies for long-term storage. Arrange the baked cookies in a single layer on a tray and freeze until completely firm. Transfer the frozen cookies to an airtight container or freezer-safe bag where they’ll maintain quality for up to 3 months. Thaw the cookies overnight in the refrigerator for optimal texture and flavor.
Freezing Unbaked Sliced Cookies
Another convenient option involves freezing individual cookie portions before baking. Arrange the unbaked sliced cookies on a tray and freeze until solid. Transfer the frozen cookie rounds to a freezer-safe container for storage. Bake these cookies directly from frozen, adding one to two extra minutes to the original baking time if needed.
Icing Considerations for Frozen Cookies
We recommend freezing cookies without icing for the best presentation results. Icing applied before freezing tends to become sticky and lose its smooth appearance upon thawing. Add our vanilla glaze after defrosting the cookies to maintain that fresh, professional look we all desire.
| Storage Method | Duration | Container Type | Best Practices |
|---|---|---|---|
| Frozen Dough Log | Up to 3 months | Multiple layers plastic wrap | Prevent freezer burn and odors |
| Refrigerated Dough | Up to 3 days | Plastic wrap | Keep well sealed |
| Frozen Baked Cookies | Up to 3 months | Airtight container/freezer bag | Freeze in single layer first |
| Frozen Unbaked Cookies | Up to 3 months | Freezer-safe container | Bake directly from frozen |
Variations and Tips
We can easily customize these cinnamon roll cookies to match our preferences or experiment with exciting new flavor combinations. Our baking success also depends on following key techniques that ensure consistently delicious results.
Flavor Variations
Brown Butter Base with Cinnamon Filling transforms our cookies into an elevated treat with nutty depth. We brown the butter until it develops a golden color and releases its signature aroma before incorporating it into our cookie dough. This variation pairs beautifully with vanilla glaze for an extra layer of sophistication.
Cream Cheese Frosting offers a tangy contrast that balances the sweetness perfectly. We can replace our traditional glaze with this rich frosting by combining softened cream cheese with powdered sugar and vanilla extract. The slight tartness cuts through the cinnamon sweetness creating a more complex flavor profile.
Buttery Cinnamon Sugar Topping adds textural interest and intensifies the cinnamon experience. Before baking we can brush our shaped cookies with melted butter and roll them in a mixture of granulated sugar and ground cinnamon. This technique creates a delightfully crispy exterior that contrasts with the tender interior.
Cinnamon Zucchini Integration brings moisture and subtle vegetal notes to our cookies. We can fold finely grated zucchini into our dough along with extra cinnamon to complement the added moisture. This variation works particularly well during summer months when zucchini is abundant.
Cinnamon Shortbread Style delivers a more buttery crumbly texture. We increase our butter ratio and reduce the eggs to create cookies with a melt-in-your-mouth quality similar to traditional shortbread while maintaining our beloved cinnamon roll flavors.
Baking Tips for Perfect Results
Room Temperature Ingredients ensure proper mixing and optimal texture in our finished cookies. We should remove butter and eggs from refrigeration 30 to 60 minutes before baking. This temperature consistency allows for better creaming and creates a smoother dough that bakes more evenly.
Avoiding Overmixing prevents tough cookies that lack the desired tender crumb. We mix our ingredients just until they come together stopping as soon as we no longer see streaks of flour. Overmixed dough develops too much gluten resulting in cookies that are dense rather than light.
Chilling the Dough helps our cookies maintain their shape during baking and prevents excessive spreading. We can refrigerate our shaped cookie dough for 15 to 30 minutes before baking. This step is particularly important when working in warm kitchens or during hot weather.
Baking Until Lightly Golden achieves the perfect balance between crispy edges and chewy centers. We look for cookies that are set around the edges with a light golden color while the centers still appear slightly underbaked. The cookies will continue cooking on the hot baking sheet after removal from the oven.
Conclusion
These cinnamon roll cookies prove that we don’t need to sacrifice flavor for convenience. We’ve created a recipe that delivers all the warmth and sweetness of traditional cinnamon rolls in a simple cookie format that’s perfect for any occasion.
The beauty of this recipe lies in its flexibility. Whether we’re making them ahead for busy weekdays or experimenting with different flavor variations we’ve shared the cookies adapt beautifully to our needs and preferences.
With proper storage techniques and make-ahead options we can always have these delightful treats ready to share. The combination of crispy edges chewy centers and that irresistible cinnamon-sugar flavor makes these cookies a guaranteed crowd-pleaser that’ll become a staple in our baking rotation.
Frequently Asked Questions
What makes cinnamon roll cookies different from regular cinnamon rolls?
Cinnamon roll cookies offer the same warm spice flavors as traditional cinnamon rolls but in a convenient cookie form. They require no lengthy rising time or messy dough handling, making them perfect for busy bakers who want that classic cinnamon roll taste with a satisfying crunch and chewy texture.
What are the main ingredients needed for cinnamon roll cookies?
The recipe uses three components: cookie dough (flour, baking soda, salt, butter, sugars, eggs, vanilla), cinnamon sugar filling (melted butter, brown sugar, cinnamon, salt), and glaze (powdered sugar, milk, vanilla, salt). These simple ingredients create the perfect balance of flavors and textures.
How long do cinnamon roll cookies stay fresh?
At room temperature, store cookies in an airtight container for 3-5 days (preferably without glaze). Refrigerated cookies wrapped tightly last 5-7 days. For long-term storage, freeze unglazed cookies for 2-3 months. Always cool cookies completely before storing.
Can I make the cookie dough ahead of time?
Yes! Form the dough into a log and freeze for up to 3 months or refrigerate for up to 3 days. When ready to bake, slice frozen dough and bake according to the original recipe. This makes them perfect for quick treats anytime.
What equipment do I need to make these cookies?
Essential equipment includes a hand or stand mixer, multiple mixing bowls, standard baking sheets, parchment paper or silicone mats, and a wire rack for cooling. Having the right tools ensures evenly shaped cookies and professional-looking results with minimal effort.
What temperature should I bake cinnamon roll cookies?
Bake the cookies at 350°F for 10-12 minutes until lightly golden. This temperature ensures the perfect balance of crispy edges and chewy centers. Avoid overbaking to maintain the desired texture and prevent the cookies from becoming too hard.
Can I freeze baked cinnamon roll cookies?
Yes, baked cookies freeze well for up to 3 months when stored properly. Freeze them without glaze for best results, then add the glaze after thawing. This preserves both texture and appearance, making them taste freshly baked when served.
What are some popular flavor variations for these cookies?
Popular variations include using brown butter for nutty depth, cream cheese frosting for tanginess, buttery cinnamon sugar topping for extra texture, adding zucchini for moisture, or making them shortbread-style for a crumbly texture. These modifications allow for creative customization.
