Cinnamon Roll Cookies Recipe: Sweet Swirls from My Kitchen

Let Me Tell You About the Time I Fell for Cinnamon Roll Cookies

Okay, so you know how some recipes just sneak up and become your secret weapon? Cinnamon roll cookies—yeah, those did that to me one rainy Sunday when I was craving something cinnamony but didn’t have the patience for yeasted dough (no shade to cinnamon rolls, but sometimes I just want my sugar fix already!). I first baked these after my neighbor dropped off some mystery spice cookies—I took one bite, realized what was missing (swirls!), and, well, here we are. Actually, the first batch was a little sad looking, but they tasted fine. My kids call them “cinnasnacks” now.

Why I Keep Making These (And Maybe You Will Too)

I whip these up when I want all that cinnamon roll comfort but don’t want to wait for dough to rise (who has that kind of foresight, really?). My family polishes off the whole tray in a flash—sometimes even before they cool, which I do not recommend unless you enjoy burning your tongue. I find these easier than the real deal, and honestly, the swirly center is kind of fun to make. Plus, you can sneak one for “quality control”—you know, for science. And if your dough cracks a bit? No one at my house has ever complained, so don’t sweat it.

What You'll Need—And Some Lazy Swaps

• 2 cups all-purpose flour (sometimes I do half whole wheat if I’m feeling responsible, but it gets a bit nuttier)
• ¾ cup unsalted butter, softened (I’ve made it with salted butter too, just skip the pinch of salt later)
• ¾ cup granulated sugar (have also used coconut sugar in a pinch; turns the dough a bit tan but, you know, rustic!)
• 1 large egg (my aunt swears by using two yolks instead, but I can’t tell the diff)
• 1 teaspoon vanilla extract (the fake stuff works if that’s all you have—I won’t judge)
• Pinch of salt
• 2 tablespoon butter, melted (for the filling; sometimes I just eyeball it and it’s fine)
• ⅓ cup brown sugar, packed (I once used raw sugar—was crunchier, but in a good way)
• 1.5 teaspoon ground cinnamon (maybe a little more if you’re heavy-handed like me)
• For the drizzle: ½ cup powdered sugar & a splash of milk (or water, or, honestly, coffee if you want a twist)

The How-To: Don’t Overthink It

1. Cream the butter and sugar: Grab a big bowl and beat together the butter and sugar until it looks fluffy and pale, like that “cloud” emoji. You can use a mixer or just a wooden spoon and some elbow grease.
2. Add the egg and vanilla: Toss them in and mix—no need to get fancy. If the mixture looks a bit curdled, don’t stress. It’ll come together with the flour.
3. Stir in flour & salt: Do this in two goes so you don’t end up with a flour cloud all over your kitchen. Mix until just combined. If it’s a bit sticky, that’s normal (just chill it a bit if you want).
4. Roll it out: Plop the dough onto a piece of parchment. Shape it into a rectangle, about ¼ inch thick. If it’s sticking, sprinkle some flour—or just stick another piece of parchment on top and roll away. This is usually where my rectangle looks more like a wonky oval, but who cares?
5. Make the filling: Mix the brown sugar and cinnamon in a little bowl. Brush the rolled-out dough with melted butter, then scatter the cinnamon sugar over it. Go all the way to the edges—you want every bite to have some of that goodness.
6. Roll it up: Starting from the long side, tightly roll the dough into a log. Pause to admire your work. If it’s cracking—eh, patch it with your fingers. Wrap the log in parchment or plastic and chill for 30 mins (or toss it in the freezer for 15 if you’re impatient—like me most days).
7. Slice and bake: Preheat oven to 350°F (or 180°C). Slice the cold log into ½-inch rounds. Arrange on a baking tray lined with parchment. Bake for about 10-12 minutes, or until the edges are just golden. This is where I usually sneak a taste (just being honest).
8. Cool & drizzle: Let the cookies cool a bit, then mix powdered sugar with a splash of milk (seriously, just till it’s drizzly) and zigzag it over the cookies. Or dunk, if you’re feeling wild.

Notes I Wish Someone Told Me Earlier

• The dough sometimes sticks to the rolling pin. If you forget to dust it, just scrape it off and keep going—no one will notice after they’re baked.
• If your log is really soft, it’s just going to smush when you slice it. Actually, I find it works better if I freeze it for a bit first (learned that form experience...oops).
• Too much filling? Meh, a little leaks out and gets caramelized—delicious happy accident.

Things I've Tried (Some Worked, Some...Not So Much)

• Swapped the cinnamon for pumpkin spice. Tasted like fall—kind of obsessed.
• Added chopped nuts to the filling; tasty but makes slicing trickier.
• Tried making a chocolate swirl version. Honestly? Didn’t love it. Stuck to the pan, and the cocoa was bitter. But maybe I just need to tweak it more.

Do You Really Need Fancy Tools?

I use a rolling pin (mine’s from Target—nothing special), but honestly, a wine bottle does the trick if you’re in a pinch. And parchment paper makes cleanup a breeze, but if you’re out, just grease your baking tray well. I do love my silicone mat, but if you don’t have one, it’s all good.

How Long Do They Keep? (Not That They Last, TBH)

Store these in an airtight container for up to 3 days. But honestly, in my house, they’re gone by the next morning, so who knows if they’d get stale after that?! If you do manage to hide a few, they’re still decent on day two (I think they’re even better with coffee the next day, but that might just be me).

How I Like to Serve Them (No Right Answer)

I’m partial to serving these with a big mug of coffee—or tea if that’s your thing. Sometimes I’ll stack them on a plate and let everyone help themselves (dangerous, but fun). My youngest likes them as an after-school snack with apple slices. Oh, and dunking in hot chocolate? Game changer.

Things I Learned the Hard Way (So You Don't Have To)

• I once tried rolling the dough before chilling it. Regret. It sticks, it smooshes, it’s a mess. Just chill it, friend.
• Don’t overbake—they go from golden to “whoops, burnt” in a blink. Watch the first tray like a hawk.
• Getting too wild with the filling will make your spiral explode out the sides. Looks wild, but, on second thought, not the worst thing taste-wise.

FAQ—The Questions People Actually Ask Me

• Can I make these ahead? Oh, for sure! You can make the dough log, wrap it up, and keep it in the fridge overnight. Slice and bake when you want ‘em.
• Does margarine work instead of butter? Yep, in a pinch, but the flavor is a bit flatter. Still good with a strong cup of coffee though!
• Can I freeze the baked cookies? Yes, but let them cool first. I stick them in a baggie and take one out whenever the mood hits. They thaw quick!
• Do I have to use parchment paper? Nah, but cleanup is easier if you do. I’ve also used foil; just grease it so nothing glues itself to the pan.
• What if I don't have brown sugar? You can mix white sugar with a little molasses (or golden syrup if you’re in the UK), or just use white sugar—flavor’s a little less deep but still tasty.

Random Side Note (Because: Me)

Sometimes, while I’m waiting for these to bake, I’ll scroll through Sally’s Baking Addiction for inspiration, or check if King Arthur Baking has some new twist on a classic. If you’re in the mood to experiment, both are worth a peek!

Anyway—that’s my cinnamon roll cookie adventure. If you give these a try, let me know how wild your swirls get (or if your dough did that weird cracking thing, too). Happy baking!

★★★★★ 4.10 from 64 ratings

Cinnamon Roll Cookies

yield: 24 cookies

prep: 30 mins

cook: 12 mins

total: 42 mins

These Cinnamon Roll Cookies combine the classic flavors of cinnamon rolls with the convenience of cookies. Soft, buttery dough is swirled with cinnamon sugar and topped with a sweet glaze for a delightful treat.

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Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ¼ cup brown sugar
• 1 tablespoon ground cinnamon
• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

1. 1
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. 2
   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
3. 3
   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Divide the dough in half.
4. 4
   On a floured surface, roll each half of dough into a rectangle. Mix brown sugar and cinnamon together, then sprinkle evenly over the dough. Roll up tightly into a log and chill for 30 minutes.
5. 5
   Preheat oven to 350°F (175°C). Slice the chilled dough into ½-inch rounds and place on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until edges are lightly golden.
6. 6
   Whisk together powdered sugar and milk to make a glaze. Drizzle over cooled cookies before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 120 caloriescal

Protein: 1gg

Fat: 5gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 18gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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