Easy Cinnamon Roll Cookies Recipe

You know that feeling when you wake up to the smell of warm cinnamon rolls baking in the oven? That cozy, sweet, buttery aroma that fills the whole house? That’s exactly what I wanted to capture in cookie form—and after maybe a dozen messy but delicious attempts, I finally nailed it! These cinnamon roll cookies are everything you love about classic cinnamon rolls—soft, chewy, and packed with that irresistible cinnamon sugar swirl—but in bite-sized, no-yeast-needed, totally snackable cookie form. Perfect for lazy weekend baking or sneaking into your coffee break (trust me, I’ve done it).

Here’s the best part: they’re shockingly easy to make. No waiting for dough to rise, no fancy techniques—just roll, slice, and bake. And oh my goodness, that first bite? Pure cinnamon-sugar happiness. Whether you’re a cinnamon roll fanatic or just someone who needs a little extra sweetness in their day (no judgment here), these cookies are about to become your new go-to.

Why You’ll Love Cinnamon Roll Cookies

Listen, I don’t throw around words like “life-changing” lightly—but these cookies? They might just deserve it. Here’s why you’re gonna fall head over heels:

• They’re dangerously easy. No yeast, no waiting around for dough to rise—just mix, roll, and bake. Even if you’re the type who burns toast (been there), you can handle this.
• That cinnamon sugar swirl? Absolute perfection. It’s got just the right balance—not too spicy, not too sweet—and it stays gooey in the best way.
• Texture dreams. Soft and chewy centers with slightly crisp edges, exactly like biting into a mini cinnamon roll (but way less messy).
• They smell like heaven. Seriously, your kitchen will smell like a cinnamon-scented hug for hours. Bonus: people will think you’re a baking wizard.
• Perfect for any excuse. Breakfast? Sure! Midnight snack? Absolutely. Impressing your in-laws? Oh yeah. They’re basically edible happiness.

The real test? I made these last week and my neighbor texted me THREE TIMES asking for the recipe. That’s how you know they’re good.

Ingredients You’ll Need for Cinnamon Roll Cookies

Okay, let’s talk ingredients—nothing fancy, I promise! You probably have most of this in your pantry already. But a few little notes to make sure these turn out just right:

• For the Cookies:
  • 2 cups all-purpose flour – Spoon and level it, don’t scoop! Too much flour = sad, dense cookies.
  • 1 teaspoon baking powder – Not soda! It’s what gives them that perfect little lift.
  • 1 teaspoon ground cinnamon – The good stuff! Cheap cinnamon just won’t give you that warm, cozy flavor.
  • ½ teaspoon salt – Trust me, it balances the sweetness like a dream.
  • ½ cup unsalted butter, softened – Leave it out for an hour, or if you’re impatient (like me), microwave it in 5-second bursts. You want it soft but not melted.
  • ½ cup granulated sugar – Just regular white sugar here.
  • ½ cup brown sugar, packed – Pack it tight into the measuring cup—this adds moisture and chew.
  • 1 large egg – Room temp is best, but cold works in a pinch.
  • 2 teaspoon vanilla extract – Splurge on the real stuff if you can. It makes a difference!
• • For the Filling:
    • ½ cup brown sugar, packed – Again, pack it in there! This is where the magic happens.

2 teaspoon ground cinnamon – Yep, more cinnamon. No regrets.

See? Nothing wild. And if you’re missing something, don’t panic—I’ve got substitution tips later. Now, let’s get rolling (literally)!

How to Make Cinnamon Roll Cookies Step-by-Step

Alright, let’s dive in! Don’t let the rolling part scare you—it’s way easier than it sounds, and I’ll walk you through every step. Just imagine you’re playing with edible playdough (because, well, you kinda are).

1. Make the dough: In a big bowl, whisk together the flour, baking powder, cinnamon, and salt. In another bowl, beat the softened butter and both sugars until fluffy—about 2 minutes with a mixer, or 3 if you’re going old-school with a wooden spoon (biceps workout!). Add the egg and vanilla, mix until just combined, then gradually add the dry ingredients. The dough will be soft but not sticky—if it’s sticking to your fingers, add a tablespoon more flour.
2. Chill it out: Flatten the dough into a disc, wrap it in plastic, and pop it in the fridge for 30 minutes. This makes rolling WAY easier. (Use this time to clean up or, let’s be real, scroll through your phone.)
3. Mix the filling: Stir together the brown sugar and cinnamon in a small bowl. Pro tip: if you want extra gooeyness, add 1 tablespoon melted butter to the mix—just saying.
4. Roll and fill: On a lightly floured surface, roll the dough into a 12x8-inch rectangle. Sprinkle the filling evenly over the top, leaving a tiny border at the edges. Gently press it into the dough so it sticks.
5. Roll it up: Starting from a long side, roll the dough tightly into a log. If it cracks a little, just pinch it back together—no stress! Wrap the log in plastic and chill for another 15 minutes (this helps with slicing).

6. Slice and bake: Preheat your oven to 350°F (175°C). Cut the log into ½-inch slices—you’ll get about 24 cookies. Place them 2 inches apart on parchment-lined baking sheets (they’ll spread a little). Bake for 10-12 minutes until the edges are just golden. They’ll look soft in the middle—that’s perfect! Let them cool on the sheet for 5 minutes before transferring to a rack.

And voilà! You’ve just made cookies that smell (and taste) like a cinnamon roll hug. Now try not to eat them all in one sitting—I believe in you. Mostly.

Delicious Variations for Cinnamon Roll Cookies

Once you’ve mastered the basic version (and eaten approximately half the batch straight off the tray), it’s time to get creative! Here are a few fun twists I’ve tried—and loved:

• Nutty delight: Sprinkle chopped pecans or walnuts over the cinnamon sugar filling before rolling. It adds the best crunch and makes them feel extra fancy.
• Glaze it up: Mix ½ cup powdered sugar with 1-2 tablespoon milk and a splash of vanilla until smooth. Drizzle over cooled cookies for that classic cinnamon roll vibe.
• Apple pie vibes: Toss in a handful of finely diced apples (pat them dry first!) with the filling. Suddenly, you’ve got apple cinnamon roll cookies—hello, fall!

Feeling wild? Add a pinch of cardamom to the dough or swap half the cinnamon for pumpkin pie spice. The possibilities are endless, and frankly, all delicious.

Serving and Storing Cinnamon Roll Cookies

Okay, let’s talk about the best part—eating these little swirls of joy! Here’s how to serve them like a pro (and keep them fresh longer than 5 minutes, if you have that kind of willpower).

• Warm vs. room temp? Honestly, you can’t go wrong. Right out of the oven, they’re soft and the filling is gloriously gooey—perfect with a cold glass of milk. At room temp, the texture firms up just enough to make them portable (great for lunchboxes or sneaking into movie night).
• Next-level serving idea: Pop one in the microwave for 10 seconds before serving. It’s like they’re fresh-baked all over again—just watch out for molten sugar!
• Storage smarts: Let them cool completely, then tuck them into an airtight container with a piece of bread (sounds weird, but the bread keeps them soft!). They’ll stay perfect for up to 5 days at room temp—if they last that long.
• Freezer hack: Yes, you can freeze them! Layer cooled cookies between parchment paper in a freezer bag. They’ll keep for 3 months. Thaw at room temp or zap ‘em in the microwave for 15 seconds when the craving hits.

Pro tip: Hide a few in the back of the pantry for emergency cookie situations. You’ll thank yourself later when the 3pm slump hits and these are there to save the day.

Helpful Notes for Perfect Cinnamon Roll Cookies

Alright, let’s talk about the little things that can make or break these cookies. Don’t worry—I’ve made all the mistakes so you don’t have to. Here’s how to troubleshoot like a pro and make these cookies absolutely foolproof:

• Dough too sticky? If it’s clinging to your hands like glue, just sprinkle in a tablespoon of flour at a time until it’s manageable. It should be soft but not sticky. Too much flour, though, and they’ll turn out dry—so go easy!
• Filling leaking everywhere? Make sure you leave a small border around the edges when spreading the filling. When you roll it up, pinch the seam tightly to seal it. If it still leaks a little during baking, no biggie—it’ll just caramelize into deliciousness.
• Dough cracks when rolling? This happens if the dough is too cold. Let it sit at room temp for 5 minutes to soften slightly. If it cracks while rolling, just press the cracks back together—it’s forgiving!
• Cookies spreading too much? Make sure your butter is softened but not melted. Overmixing the dough can also cause spreading. And always chill the dough before slicing—it helps them hold their shape.
• Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Just make sure it has xanthan gum for structure. The texture will be slightly different but still delicious.
• Dairy-free tweak: Use vegan butter or coconut oil in place of regular butter. Just note that coconut oil might give a subtle coconut flavor (which, honestly, is pretty great with cinnamon).
• Less sugar: If you’re watching your sugar intake, you can reduce the granulated sugar in the dough to ¼ cup. The filling will still be sweet, but the cookies will be a bit less indulgent.

Remember, baking is part science, part art—and 100% delicious experimentation. Even if they’re not perfect, they’ll still taste amazing. And honestly, who’s going to complain about warm, cinnamon-sugar cookies? Exactly. No one. So go forth and bake with confidence!

Frequently Asked Questions About Cinnamon Roll Cookies

I get it—baking can bring up a million little questions, especially when you’re trying something new. So here are quick answers to the things people ask me most about these cookies. (And yes, I’ve tested all these scenarios—no guesswork here!)

1. Can I freeze these cookies?
   Absolutely! Freeze baked cookies in a single layer, then transfer to an airtight bag for up to 3 months. Or freeze the dough log before slicing—just thaw slightly before cutting and baking. Either way, they’ll still taste fresh and amazing.
2. What if I don’t have brown sugar for the filling?
   No worries—use all granulated sugar and add an extra ½ teaspoon cinnamon. It won’t be quite as chewy, but still delicious. Or, make your own brown sugar: mix ½ cup white sugar with 1 tablespoon molasses.
3. Can I use salted butter instead of unsalted?
   Yep! Just reduce the added salt in the dough to ¼ tsp. The cookies might be *slightly* saltier, but in a good, salted-caramel kind of way.
4. Why did my cookies spread too much?
   Usually means your butter was too soft or the dough wasn’t chilled enough. Next time, make sure the butter is soft but still cool to the touch, and don’t skip the fridge time—it’s key for keeping their shape!

Still have questions? Drop them in the comments—I love helping troubleshoot! Now go enjoy those cookies. You’ve earned it.

Final Thoughts on Cinnamon Roll Cookies

Honestly, these cinnamon roll cookies are the perfect little treat for any time of day—or night. They’re easy to make, impossibly delicious, and guaranteed to fill your kitchen with that warm, cozy cinnamon aroma. Trust me, once you try them, you’ll be hooked. So grab your ingredients and get baking—you’ve got this!