I have a confession: I love cinnamon rolls, but I don't always have time to make yeast dough, wait for it to rise, and deal with all the rolling and proofing. That's why these Irresistible Cinnamon Roll Cookies are my secret weapon. They capture all the flavors of classic cinnamon rolls in a soft, buttery cookie that takes a fraction of the time. Simple and sweet cinnamon roll cookies made from sugar cookie dough, rolled up with a cinnamon-sugar filling, and topped with vanilla icing. These cookies are completely irresistible, and Adam calls them "the best cookies in the entire world."
This irresistible cinnamon roll cookies recipe uses classic sugar cookie dough, rolled up with a cinnamon-sugar filling, sliced, and baked until golden. Cinnamon roll cookies that blend the flavors of classic cinnamon rolls into soft, tender cookies with crisp edges. Make easy cinnamon roll cookies with sugar cookie dough in under an hour, no yeast required. They're perfect for holiday baking, weekend treats, or any time you're craving something warm and cinnamon-y.
Jump to:
- Why You'll Love This Irresistible Cinnamon Roll Cookies Recipe
- Ingredients for Irresistible Cinnamon Roll Cookies
- How to Make Irresistible Cinnamon Roll Cookies
- My Top Tips for Perfect Irresistible Cinnamon Roll Cookies
- Little Moments in the Kitchen
- Substitutions for Irresistible Cinnamon Roll Cookies
- Variations on Irresistible Cinnamon Roll Cookies
- Equipment for Making Irresistible Cinnamon Roll Cookies
- Storage Tips for Irresistible Cinnamon Roll Cookies
- Adam's Tip for Irresistible Cinnamon Roll Cookies
- FAQ About Irresistible Cinnamon Roll Cookies
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Irresistible Cinnamon Roll Cookies Recipe
- All the flavor of cinnamon rolls, none of the wait. These cinnamon bun cookies skip the yeast and the rising time. You get that same buttery cinnamon sugar filling and vanilla icing drizzle in a fraction of the time.
- Soft centers with crisp edges. The sugar cookie dough base creates a perfectly tender cookie with just enough crisp around the edges. They're the ideal texture for dunking in coffee or enjoying on their own.
- Make-ahead friendly. Roll the dough into logs, wrap them up, and refrigerate or freeze. When you're ready to bake, just slice and bake. These slice-and-bake cookie logs are perfect for busy mornings or last-minute guests.
Ingredients for Irresistible Cinnamon Roll Cookies
This recipe is simple and uses ingredients you probably already have. The sugar cookie dough is buttery and tender, and the cinnamon filling is sweet and fragrant.
What You'll Need
For the Sugar Cookie Dough:
- 2 and ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1 and ½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Filling:
- ⅓ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Vanilla Icing:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Optional Add-Ins:
- Cream cheese frosting glaze instead of vanilla icing
- Chopped pecans or walnuts mixed into the cinnamon filling
- A pinch of nutmeg in the cinnamon filling
Why These Ingredients Matter
Sugar cookie dough creates the perfect base. It's buttery, tender, and just sweet enough to complement the cinnamon filling without being overwhelming.
Cinnamon and brown sugar make the filling. The brown sugar adds a rich, molasses-like sweetness while the cinnamon brings warmth and spice. Melted butter helps the filling stick to the dough.
Vanilla icing ties it all together. Just like a classic cinnamon roll, these cookies need a sweet glaze. The vanilla icing adds that final touch of sweetness and makes them look bakery-perfect.
How to Make Irresistible Cinnamon Roll Cookies
Step-by-Step Directions
- Make the cookie dough. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract and beat until combined. Gradually add the flour mixture and mix until a soft dough forms.
- Roll out the dough. Place the dough on a large piece of parchment paper or a lightly floured surface. Roll it into a rectangle about 12x10 inches and ¼ inch thick.
- Add the cinnamon filling. Brush the melted butter evenly over the dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
- Roll it up. Starting from one long side, tightly roll the dough into a log, just like you would for cinnamon rolls. Wrap the log in plastic wrap and refrigerate for at least 1 hour (or freeze for 30 minutes).
- Slice and bake. Preheat your oven to 350°F and line a baking sheet with parchment paper. Slice the chilled dough into ½-inch thick rounds and place them on the prepared baking sheet about 2 inches apart. Bake for 12 to 15 minutes until the edges are lightly golden.
- Cool and glaze. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While they cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the cooled cookies.
- Serve and enjoy. These cookies are best enjoyed fresh, but they also store well for several days.
Quick Tip: For gooey cinnamon roll cookies, slightly underbake them by 1 to 2 minutes. They'll be soft and chewy in the center.
My Top Tips for Perfect Irresistible Cinnamon Roll Cookies
- Chill the dough before slicing. This makes the dough easier to slice and helps the cookies hold their shape while baking.
- Roll the dough tightly. A tight roll creates those pretty swirls and prevents gaps in the cookies.
- Use a sharp knife for clean slices. A sharp knife or dental floss (yes, really!) creates clean, even slices without squishing the dough.
- Don't overbake. These cookies are done when the edges are just lightly golden. Overbaking makes them dry and hard.
Little Moments in the Kitchen
The first time I made these, Adam watched me roll up the dough and asked, "Are we making cinnamon rolls?" I told him we were making cookies that taste like cinnamon rolls. His eyes lit up. "Wait, so we get cinnamon rolls AND cookies at the same time? That's genius, Mom!"
When I pulled the tray out of the oven, he leaned over and took a deep breath. "They smell exactly like the bakery at the mall," he said. I drizzled the icing on top, and he grabbed one before they even cooled. "These are the best cookies in the entire world," he declared with his mouth full. Now Grandma Viola says they remind her of the cinnamon pinwheel cookies her aunt used to make for Christmas.
If you love easy, impressive cookies like this, you'll also want to try our Blueberry Cinnamon Rolls. They're another family favorite.
Substitutions for Irresistible Cinnamon Roll Cookies
- All-purpose flour: Use a gluten-free flour blend for gluten free cinnamon roll cookies.
- Butter: Swap with margarine or vegan butter for a dairy-free version.
- Brown sugar: Use coconut sugar or a sugar substitute for a lower-sugar option.
- Vanilla icing: Use cream cheese frosting for cinnamon roll cookies with cream cheese icing. Just beat together 4 oz softened cream cheese, 2 tablespoons butter, 1 cup powdered sugar, and ½ teaspoon vanilla.
Variations on Irresistible Cinnamon Roll Cookies
- Giant Cinnamon Roll Cookies: Instead of slicing the dough into rounds, cut it into 1-inch thick slices and bake for 15 to 18 minutes for giant cinnamon roll cookies.
- Gingerbread Cinnamon Roll Cookies: Add 1 teaspoon ground ginger and ½ teaspoon ground cloves to the cinnamon filling for a festive twist.
- Cinnamon Roll Cookies with Pecans: Sprinkle chopped pecans or walnuts over the cinnamon filling before rolling up the dough.
- Healthy Cinnamon Roll Oatmeal Cookies: Replace 1 cup of the flour with rolled oats and use honey instead of sugar for a healthier version.
- Iced Cinnamon Roll Cookies: Add a few drops of food coloring to the icing for festive, colorful cookies.
If you love sweet treats like this, you'll also enjoy our Lime Mousse Cheesecake. It's another show-stopping dessert.
Equipment for Making Irresistible Cinnamon Roll Cookies
- Rolling pin: For rolling out the dough into a rectangle.
- Parchment paper or silicone baking mat: Prevents sticking and makes cleanup easy.
- Sharp knife or dental floss: For slicing the dough into clean, even rounds.
- Baking sheet: A standard 13x18-inch baking sheet works perfectly.
- Wire rack: For cooling the cookies after baking.
Storage Tips for Irresistible Cinnamon Roll Cookies
- Room temperature: Store in an airtight container for up to 5 days. They stay soft and delicious.
- Refrigerator: Store in an airtight container for up to 1 week. Let them come to room temperature before serving.
- Freezer: Freeze the unbaked dough logs wrapped tightly in plastic wrap for up to 3 months. Slice and bake directly from frozen, adding 1 to 2 minutes to the baking time. You can also freeze baked cookies for up to 3 months. Thaw at room temperature and re-glaze if needed.
- Pro Tip: Keep a log of dough in the freezer so you can bake fresh cookies anytime you want. These slice-and-bake cookie logs are a lifesaver for unexpected guests.
For more make-ahead dessert ideas, try our Salted Caramel Apple Pie Cheesecake. It's another crowd-pleaser.
Adam's Tip for Irresistible Cinnamon Roll Cookies
"Mom says to use dental floss to cut the cookies if you don't want them to get squished. It sounds weird, but it actually works really good!"
FAQ About Irresistible Cinnamon Roll Cookies
What is the secret to the best cinnamon rolls?
The secret to great cinnamon rolls (and cinnamon roll cookies) is using plenty of butter and cinnamon in the filling, rolling the dough tightly to create beautiful swirls, and not overbaking. A good glaze or icing on top is also essential for that classic cinnamon roll taste.
What are Taylor Swift's cookies?
Taylor Swift is known for her love of baking, and one of her famous cookies is "Chai Sugar Cookies" made with chai tea mix. While these cinnamon roll cookies aren't Taylor Swift's recipe, they have that same cozy, spiced flavor that makes them perfect for sharing with friends.
What are some common cinnamon roll cookie mistakes?
Common mistakes include not chilling the dough before slicing (which makes them messy), overbaking (which makes them dry), and not rolling the dough tightly enough (which creates gaps in the swirls). Using a sharp knife or dental floss to slice helps prevent squishing the dough.
What is the secret ingredient in cinnamon rolls?
Many bakers swear by adding a touch of vanilla extract to the dough and using melted butter (not softened) in the filling to help it spread evenly. Some also add a pinch of cardamom or nutmeg to the cinnamon filling for extra warmth and depth.
For another delicious cookie recipe, check out this Soft Oatmeal Cookies from Allrecipes. They're a classic favorite.
Conclusion
These Irresistible Cinnamon Roll Cookies are proof that you don't need hours of rising time to enjoy the flavors of a classic cinnamon roll. They're soft, buttery, perfectly spiced, and topped with sweet vanilla icing. Whether you're baking them for the holidays, a weekend treat, or just because you're craving something warm and cinnamon-y, these cookies will not disappoint.
If you try these, let me know how they turn out! And if you experiment with fun variations like cream cheese frosting or pecans, I want to hear about it. For more delicious dessert inspiration, check out our Baileys Irish Cream Cheesecake. Tag me on social media or leave a comment below. Happy baking, and enjoy every sweet, cinnamon-swirled bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Irresistible Cinnamon Roll Cookies:
recipe
Irresistible Cinnamon Roll Cookies
Equipment
- 1 Rolling Pin Lightly flour to prevent sticking
- 1 Baking Sheet Line with parchment paper
- 1 Mixing Bowl Medium size
- 1 Sharp knife or dental floss For clean cookie slices
- 1 Wire rack For cooling the cookies
Ingredients
For the Sugar Cookie Dough
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Filling
- ⅓ cup light brown sugar packed
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter melted
For the Vanilla Icing
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- I always let Olivia turn the oven dial, it makes her feel like a real baker. Preheat to 350°F (175°C) and line your baking sheet with parchment.
- In a medium bowl, whisk together the [flour], [baking powder], and [salt]. Olivia loves “white powder whisking,” as she calls it.
- Beat the [butter] and [granulated sugar] until light and fluffy, about 2 minutes. This step always smells like sweet beginnings in my kitchen.
- Mix in the [egg] and [vanilla extract] until smooth. Olivia insists on cracking the egg every single time.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Roll the dough into a 12x10-inch rectangle on parchment. Olivia always checks the edges for “evenness patrol.”
- Brush the dough with [melted butter], then sprinkle evenly with [brown sugar] and [cinnamon].
- Roll the dough tightly into a log, wrap, and refrigerate for 1 hour. This is when Olivia and I clean up and tell baking stories.
- Slice into ½-inch rounds, place on baking sheet, and bake 12–15 minutes until lightly golden.
- Whisk together [powdered sugar], [milk], and [vanilla extract]. Drizzle over cooled cookies, Olivia always sneaks one at this point.
Notes
- For cream cheese icing, replace vanilla icing with whipped cream cheese + powdered sugar.
- These cookies freeze beautifully baked or unbaked for up to 3 months.
- For gluten-free, substitute with a 1:1 gluten-free flour blend.
- These pair perfectly with hot cocoa, coffee, or milk after school, Olivia’s favorite moment of the day.
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