Irresistible Cinnamon Roll Cookies

These Irresistible Cinnamon Roll Cookies have all the cozy flavor of classic cinnamon rolls in a soft, buttery cookie, no yeast, no waiting, just sweet swirls and vanilla icing in under an hour.

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Course: Dessert

Cuisine: American

Keyword: cinnamon roll cookies recipe, easy cinnamon dessert, Irresistible Cinnamon Roll Cookies, no yeast cinnamon cookies, slice and bake cookies

Prep Time: 20

Cook Time: 15

Chilling Time: 1

Total Time: 1 35

Servings: cookies

Calories: 210kcal

Author: Olivia

Cost: $8

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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