Easy Cinnamon Roll Cookies Recipe: Soft, Gooey, Iced Cookies

Imagine everything you adore about a warm, gooey cinnamon roll—swirls of cinnamon-sugar, buttery layers, and a sweet drizzle on top—now packaged into a tender, slice-and-bake cookie that’s easy to share. Cinnamon Roll Cookies bring the bakery magic into your kitchen without any yeast or long proofing times. This cozy recipe delivers crisp edges, soft middles, and that signature cinnamon swirl, all finished with a simple vanilla glaze. Whether you’re baking for a holiday tray, a weekend treat, or a little pick-me-up, these cookies are the kind you’ll want to keep on repeat.

What Makes These Cinnamon Roll Cookies Irresistible

These cookies blend the nostalgic comfort of cinnamon rolls with the convenience of a slice-and-bake cookie. The dough is buttery and vanilla-kissed, the filling is deep with cinnamon and brown sugar, and the glaze adds just the right touch of sweetness. They’re deceptively simple to make, yet impressive to serve, with beautiful pinwheel swirls that look bakery-perfect. Best of all, the dough can be made ahead and chilled or frozen, so you can bake fresh cookies whenever the craving hits.

Everything You’ll Need: Ingredients for Cinnamon Roll Cookies

For the cookie dough

• All-purpose flour (2 1/2 cups / 300 g) — Provides structure; spoon and level or weigh for accuracy to avoid tough cookies.
• Baking powder (1/2 tsp) — Lends a gentle lift so the cookies stay soft instead of dense.
• Fine sea salt (1/2 tsp) — Balances sweetness and boosts flavor throughout.
• Unsalted butter, softened (3/4 cup / 170 g) — Creates richness and a tender crumb; room temperature ensures easy creaming.
• Granulated sugar (3/4 cup / 150 g) — Sweetens and helps create a delicate, crisp edge.
• Large egg (1) — Binds the dough and adds moisture for a smooth, workable texture.
• Vanilla extract (2 tsp) — Adds warmth and depth; complements cinnamon beautifully.
• Milk or cream (1–2 tbsp, as needed) — Helps bring the dough together if it seems dry.

For the cinnamon-sugar filling

• Unsalted butter, melted (3 tbsp / 42 g) — Acts like glue for the cinnamon-sugar and adds buttery richness.
• Light brown sugar, packed (1/2 cup / 100 g) — Melts into a caramel-like layer that defines the swirl.
• Ground cinnamon (1 1/2 tbsp) — The star spice; robust and aromatic for that classic cinnamon roll profile.
• Fine sea salt (pinch) — Keeps the filling from tasting flat or overly sweet.

For the glaze

• Powdered sugar (1 cup / 120 g) — Dissolves easily for a smooth, pourable glaze.
• Milk or cream (2–3 tbsp) — Adjusts consistency; cream makes a richer glaze.
• Vanilla extract (1/2 tsp) — Enhances the icing with a gentle, comforting aroma.
• Pinch of salt — Rounds the sweetness so the glaze tastes balanced, not cloying.

From Dough to Drizzle: A Step-by-Step Guide to Making Cinnamon Roll Cookies

1. Prep your space. Line two baking sheets with parchment paper. Lay out two additional sheets of parchment for rolling the dough. Room-temperature butter makes mixing smooth and quick.
2. Combine dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed. Set aside.
3. Cream the butter and sugar. In a large bowl (or stand mixer), beat the softened butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy. This step adds air, creating tender cookies.
4. Add egg and vanilla. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides as needed.
5. Bring the dough together. Add the dry ingredients in two additions, mixing on low just until combined. If the dough seems crumbly, add 1–2 tablespoons of milk or cream to help it come together. Stop mixing as soon as it forms a soft dough to avoid tough cookies.
6. Roll into a rectangle. Place the dough between the two extra sheets of parchment. Roll into a rectangle about 9 x 12 inches (23 x 30 cm), roughly 1/4 inch (6 mm) thick, with the long side facing you. Aim for straight edges and even thickness so the swirl bakes evenly.
7. Brief chill. Slide the sheet of dough onto a tray and chill for 15–20 minutes. This firms the butter slightly and makes the dough easier to roll tightly.
8. Mix the filling. In a small bowl, stir together the brown sugar, cinnamon, and a pinch of salt until uniform. Brush the chilled dough with melted butter, leaving a 1/2-inch border on the long edge farthest from you (this helps you seal the seam).
9. Add the cinnamon-sugar. Sprinkle the cinnamon mixture evenly over the buttered dough, gently pressing it in so it adheres.
10. Roll it up. Using the parchment to help, roll the dough tightly from the long edge closest to you into a snug log. When you reach the far side, brush the bare edge with a touch more melted butter and press gently to seal. Wrap the log firmly in parchment or plastic.
11. Chill the log thoroughly. Refrigerate for at least 1–2 hours, or freeze for 25–30 minutes, until very firm. This step is essential for clean slices and well-defined swirls.
12. Preheat the oven. Heat to 350°F (175°C). Adjust racks to the upper and lower thirds if baking two sheets at once.
13. Slice the cookies. Unwrap the chilled log. Using a sharp knife or unflavored dental floss, cut 1/2-inch (1.25 cm) rounds. If the slices flatten, gently reshape them into circles. Place 2 inches apart on the prepared baking sheets.
14. Bake. Bake for 10–12 minutes, rotating trays halfway through, until the edges look set and the bottoms are just lightly golden. The centers should still look slightly soft; they’ll firm up as they cool. Do not overbake if you want plush, tender centers.
15. Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
16. Make the glaze. Whisk together powdered sugar, milk or cream, vanilla, and a tiny pinch of salt until smooth and drizzle-able. If it’s too thick, add milk 1 teaspoon at a time; if too thin, whisk in a bit more powdered sugar.
17. Drizzle and set. When the cookies are cool, drizzle with glaze in zigzags or swirls. Let the glaze set for 15–20 minutes before serving, or enjoy slightly tacky for extra gooey charm.

When It All Comes Together: Timing & Preparation Details

• Hands-on prep: about 25–30 minutes (mixing, rolling, and filling)
• Chilling: 1–2 hours in the fridge or 25–30 minutes in the freezer (until the log is firm)
• Baking: 10–12 minutes per batch
• Cooling and glazing: 25–30 minutes

From start to finish, plan roughly 2–2.5 hours with chilling time. They’re ready to enjoy once the glaze sets, but you can serve them slightly warm (with a softer glaze) for that fresh-from-the-bakery feel.

Pro Pointers: Tips for Success

• Measure flour accurately. Too much flour makes the dough dry and crumbly. Weigh it if possible, or fluff, spoon, and level.
• Use room-temperature butter and egg. This helps the dough mix evenly and prevents overmixing.
• Chill the log thoroughly. A firm log slices neatly and holds its swirl in the oven.
• Slice with floss for perfect rounds. Slide unflavored dental floss under the log, cross the ends over the top, and pull tight to cut without squashing.
• Don’t overbake. Pull the cookies when edges are set and centers look just slightly underdone; carryover heat will finish the job.
• Customize the glaze. Swap 1–2 tablespoons of milk for soft cream cheese for a tangy frosting that nods to classic cinnamon rolls.
• Make-ahead friendly. Freeze the unbaked log up to 2 months. Slice and bake from frozen, adding 1–2 minutes of bake time.
• Add-ins welcome. Finely chopped pecans or a sprinkle of orange zest in the filling add a lovely twist.

A Quick Look at the Numbers: Nutritional Snapshot

These values are approximate and will vary with ingredient brands and cookie size. Based on 24 cookies:

• Calories: ~175 per cookie
• Protein: ~1.5 g
• Carbohydrates: ~25–26 g
• Total Fat: ~7 g
• Saturated Fat: ~4 g
• Fiber: ~0.4 g
• Total Sugars: ~12 g
• Sodium: ~70 mg

Note: For a lighter option, drizzle less glaze or make smaller cookies; for a richer finish, use cream in the glaze or add chopped nuts to the filling.

Your Questions, Answered: Frequently Asked Questions

Can I make these ahead or freeze them?

Yes. Chill the log for up to 48 hours before baking, or freeze it (well wrapped) for up to 2 months. Slice and bake straight from frozen, adding 1–2 minutes to the bake time. Baked cookies also freeze well for 1–2 months; thaw at room temperature and refresh the glaze if desired.

How can I make a cream cheese glaze?

Beat 2 oz (60 g) softened cream cheese with 1 cup (120 g) powdered sugar, then add 1–2 tablespoons milk or cream and 1/2 teaspoon vanilla until smooth. Drizzle over fully cooled cookies for a tangy, richer finish.

Can I make these gluten-free or with whole wheat flour?

Use a 1:1 gluten-free baking flour blend for the best texture if going gluten-free. For whole wheat, swap up to half of the all-purpose flour; add 1–2 extra teaspoons of milk if the dough seems dry, and expect a slightly heartier cookie.

Closing Notes: Final Thoughts

There’s something quietly joyful about watching these cookies emerge from the oven, their cinnamon spirals peeking through and the glaze catching the light. Baking Cinnamon Roll Cookies is a gentle rhythm—mix, roll, chill, slice, bake—that turns simple ingredients into something cozy and memorable. Share them warm with coffee, tuck them into lunch boxes, or save a few in the freezer for a rainy day. It’s the kind of recipe that invites you to slow down, savor the aroma, and celebrate the little moments—one sweet swirl at a time.