Cinnamon roll cookies take the swirl of a cinnamon roll and bake it as a cookie. The dough is a soft cookie dough, rolled out, spread with butter and cinnamon sugar, rolled into a log and sliced into 1-inch rounds. Once baked and cooled, the cookies get a simple vanilla icing. The recipe makes about 24 cookies and takes 32 minutes, 20 for prep and 12 in the oven.
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The swirl gives each cookie the look and flavor of a cinnamon roll. The site has another cinnamon roll cookies recipe if you want to compare.
What Goes into the Dough
The recipe card at the bottom has the full amounts. This is what each part does.
- All-purpose flour (2 ½ cups): gives the cookies their structure so they hold their shape.
- Baking soda (1 teaspoon) and salt (½ teaspoon): the baking soda helps the cookies rise, and the salt balances the sugar.
- Ground cinnamon (1 teaspoon): goes into the dough itself for the signature flavor.
- Unsalted butter (1 cup, softened): makes the cookies rich and soft.
- Granulated sugar (1 cup) and brown sugar (1 cup, packed): sweetness and moisture, which keep the cookies chewy.
- Eggs (2 large) and vanilla extract (2 teaspoons): the eggs bind the dough and the vanilla adds depth.
The filling is ½ cup packed brown sugar, 2 tablespoons ground cinnamon and ¼ cup softened butter. The icing is 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon vanilla extract.
Making the Dough and the Swirl
Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk the flour, baking soda, salt and cinnamon in a medium bowl. In a large bowl, cream the softened butter with both sugars until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla. Add the dry ingredients gradually and mix until just combined, because overmixing leads to tough cookies.
Mix the brown sugar and cinnamon for the filling. Roll the dough on a lightly floured surface into a rectangle about ¼ inch thick. Spread the softened butter over it and sprinkle the cinnamon sugar evenly on top. Starting from one edge, roll the dough into a log and slice it into 1-inch rounds. Place them on the baking sheets with space between each cookie.
Bake for 10 to 12 minutes, until the edges are lightly golden. Cool the cookies on the baking sheets for a few minutes, then move them to a wire rack to cool completely. Whisk the icing ingredients until smooth and drizzle it over the cooled cookies.
Tips for Soft Swirls
- Start with room temperature ingredients. Let the butter and eggs sit out for about 30 minutes. They mix more easily, and the dough comes out smoother.
- Chill soft dough. If the dough is too soft to handle, refrigerate it for 15 to 30 minutes. It rolls and slices more easily, and the swirls stay intact.
- Watch the bake. Ovens differ. For a chewier cookie, take them out when the edges are just golden, or slightly underbake them. A minute or two longer gives a crisper texture.
- Do not overmix. Stop as soon as the dry ingredients are combined.
If you love a soft cookie with warm spice, the soft molasses cookies bring ginger, cinnamon and cloves together in a thick, tender bite.
Ways to Change Them
- Chocolate chips: fold semi-sweet or dark chocolate chips into the dough. Chocolate chip cookie dough cups use the same pairing.
- Nuts or raisins: add chopped walnuts, pecans or raisins to the filling for crunch or sweetness.
- Other spices: nutmeg or cardamom in the dough or filling. Orange cardamom muffins show another use for cardamom.
- Cream cheese filling: blend softened cream cheese with a little powdered sugar and vanilla, and spread it over the dough before rolling. A cinnamon swirl cheesecake combines the same flavors.
- Different extracts: almond or maple in the icing give it a twist.
What to Serve With Them
Coffee or a spiced chai suits the cinnamon. For a chai at home, try the pumpkin spice chai latte . Fresh berries or a spoonful of unsweetened Greek yogurt balance the sweetness, as in this yogurt berry bowl . A cheese platter with sharp cheddar or creamy brie gives a savory contrast. Warm cinnamon honey roasted carrots fit the same flavor on the dinner table.
Nutrition per Cookie
One cookie has about 180 calories, 8 grams of fat (5 grams saturated), 24 grams of carbohydrates, 0 grams of fiber, 12 grams of sugar, 2 grams of protein and 150 milligrams of sodium.
FAQ
Can the cookies be frozen?
Yes. Let them cool completely, then put them in an airtight container or freezer bag, with parchment paper between the layers. Thaw at room temperature or warm them in the oven for a few minutes.
How should leftover cookies be stored?
In an airtight container at room temperature, where they stay soft for several days. They can be refrigerated for longer, but the texture may change slightly. Bring them to room temperature before eating.
Can the cookies be made gluten-free?
Yes. Replace the all-purpose flour with a gluten-free flour blend made for baking. Look for one with xanthan gum, which helps replace the structure of gluten, and follow any measurement and baking time instructions on the package.
What can replace the eggs?
For each egg, use one of these:
- 1/4 cup unsweetened applesauce: adds moisture and a little sweetness.
- 1/4 cup mashed banana: adds a slight banana flavor.
- 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water: let it sit for a few minutes until it turns gel-like.
- 1/4 cup silken tofu: blend it until smooth for a neutral flavor.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Cinnamon Roll Cookies: Bake Irresistibly Soft Treats!
Ingredients
Instructions
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, combine the brown sugar and ground cinnamon for the filling.
Roll out the cookie dough on a lightly floured surface into a rectangle about ¼ inch thick. Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
Starting from one edge, carefully roll the dough into a log. Slice the log into 1-inch thick rounds and place them on the prepared baking sheets, leaving space between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
For the icing, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the cooled cookies.
Notes
This recipe makes about 24 cookies.
For a richer flavor, try adding chopped nuts or raisins to the filling.
You can experiment with different extracts, like almond or maple, in the icing for a unique twist.
If you prefer a softer cookie, slightly underbake them for a chewier texture.
Nutrition
| Serving Size | 1 cookie |
|---|---|
| Calories | 180 calories |
| Sugar Content | 12g |
| Sodium Content | 150mg |
| Fat Content | 8g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 24g |
| Fiber Content | 0g |
| Protein Content | 2g |
| Cholesterol Content | 30mg |