Cinnamon Roll Cookies

Cinnamon roll cookies are a sugar cookie dough rolled flat, spread with a brown sugar and cinnamon filling, rolled into a log and sliced into rounds, so each cookie shows a swirl. They bake in 12 minutes at 350°F (175°C), then get a vanilla glaze drizzled over the cooled tops. The recipe makes 24 cookies and takes 32 minutes, with 20 minutes of prep and 12 of baking.

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You get the flavor of a cinnamon roll in cookie form, with a quick bake. They suit a holiday gathering or a sweet treat during a busy week. The cookies are soft, and you can mix in pecans, walnuts, raisins or chocolate chips if you like.

What Goes in the Cookies

The recipe card has the full amounts. The dough, the filling and the glaze each have a short ingredient list.

• The dough: 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon ground cinnamon, creamed with 1 cup softened unsalted butter, 1 cup granulated sugar, 1/2 cup packed brown sugar, 1 large egg and 1 teaspoon vanilla extract. The butter makes the cookies tender, and the brown sugar adds a hint of caramel flavor.
• Optional mix-ins: 1/2 cup chopped pecans or walnuts for crunch, and 1/2 cup raisins or chocolate chips.
• The filling: 1/4 cup softened unsalted butter, 1/2 cup packed brown sugar and 1 tablespoon ground cinnamon, mixed until smooth so it spreads easily.
• The glaze: 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract, whisked until smooth.

Rolling and Slicing

Line a baking sheet with parchment paper and heat the oven to 350°F. Whisk the flour, baking soda, salt and cinnamon in a medium bowl. In a large bowl, cream the butter with both sugars until light and fluffy, then beat in the egg and vanilla. Add the dry ingredients gradually and mix until just combined. Fold in the nuts, raisins or chocolate chips here if you are using them.

Roll the dough on a lightly floured surface into a rectangle about 1/4 inch thick. Spread the filling evenly over it, starting from one long edge, and roll the dough into a tight log. Cut the log into 1-inch rounds and place them on the baking sheet.

Baking and Glazing

Bake for 10 to 12 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, which helps them set, then move them to a wire rack to cool completely, so air can circulate around them. Whisk the powdered sugar, milk and vanilla into a smooth glaze and drizzle it over the cooled cookies, letting it run down the sides. Serve them warm or at room temperature.

Tips for Soft Cookies

• Measure carefully. A kitchen scale gives the best results for flour and sugar.
• Use room-temperature ingredients. Butter and eggs at room temperature give a smoother batter and a better texture.
• Do not overmix. Once the wet and dry ingredients are combined, stop. Overmixing makes the cookies tough.
• Chill soft dough. If the dough feels too soft to roll, chill it in the refrigerator for 30 minutes first. It rolls and slices more easily.
• Use good butter and fresh spices. There are few ingredients, so quality shows.
• Adjust for altitude. At high altitude, you may need to change the baking time and temperature.

Tools

You need mixing bowls, measuring cups and spoons, a whisk, a rolling pin, a baking sheet with parchment paper and a wire rack. A wine bottle can stand in for a rolling pin, and a silicone baking mat can replace parchment. A flexible spatula is handy for moving the cookies to the rack.

Ways to Change Them

• Nuts: 1/2 cup chopped pecans or walnuts in the dough.
• Chocolate: 1/2 cup chocolate chips in place of the raisins.
• Fruit: 1/2 cup dried cranberries or chopped dried apricots. Their tartness suits the sweet cinnamon filling.
• More spice: a pinch of nutmeg or ginger in the dough, or nutmeg or almond extract.
• Cream cheese glaze: replace the milk in the glaze with softened cream cheese for a richer, tangier finish.
• Maple: use maple extract in place of vanilla in the dough and the glaze for a cozy flavor in fall or winter.
• Gluten-free: swap the all-purpose flour for a 1:1 gluten-free baking blend.

What to Serve With Them

• Fresh berries: raspberries or blackberries.
• Greek yogurt: unsweetened, for a creamy, tangy contrast.
• Cheese: cheddar or brie on a platter gives a savory balance.
• Nut butter: a spoonful of almond or peanut butter.
• Drinks: chamomile or peppermint tea, black coffee, or unsweetened almond milk. A pumpkin spice chai latte or eggnog fits the cinnamon flavor too.

Storing and Making Ahead

Keep the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and move them to a freezer bag. To enjoy a cookie warm, microwave it for 10 to 15 seconds.

The dough can be made ahead and refrigerated for up to 3 days. Roll and slice it when you are ready to bake.

Time and Nutrition

Prep takes 20 minutes and baking takes 12, for a total of 32 minutes. One cookie has about 150 calories, 7 grams of fat (4 grams saturated), 20 grams of carbohydrates, no fiber, 10 grams of sugar, 2 grams of protein and 100 milligrams of sodium. These are estimates.

FAQ

Can the dough be made ahead?

Yes. Refrigerate it for up to 3 days, then roll and slice the cookies when you are ready to bake.

What can replace the all-purpose flour for a gluten-free version?

A 1:1 gluten-free baking blend.

How should leftover cookies be stored?

In an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then move them to a freezer bag.

Can other mix-ins go in the dough?

Yes. Chocolate chips, nuts or dried fruit all work, and they change the flavor and the texture of the swirls.

How can the cookies be reheated?

Microwave them for about 10 to 15 seconds. That brings back the soft texture.

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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