So, Here's Why I Fell for These Cookies

Okay, honest confession: I made these Soft Cinnamon Roll Cookies (Quick) for the first time because I was too impatient to fuss with actual cinnamon rolls. You know how sometimes you crave that warm, gooey, spicy swirl, but you're perilously low on patience? Yep, that was me, staring forlornly at my flour canister at 9pm. I figured, "What if I just... turned a cinnamon roll into a cookie?" Turns out, these are now my go-to for last-minute sweet tooth attacks (and random Wednesday nights when I want the house to smell like a bakery). My kids say the scent alone could make a statue drool.

Why You'll Love This (Or At Least, Why I Do)

I break these out when I need a treat that looks like I went to a lot of effort (spoiler: I didn't). My family goes a bit bonkers for them because they're soft, cinnamon-y, and sort of taste like Christmas morning—even in July. Also, let's be real: making dough that doesn't have to rise? Absolute lifesaver. No offense to yeast, but sometimes I just can't wait. (And one time I forgot to soften my butter, which honestly made these come out a bit denser, but no one seemed to mind except me.)

What You'll Need (Substitutions Welcome!)

2 cups all-purpose flour (though I sometimes swap in half whole wheat for a nuttier flavor—my husband claims he can't tell)
1 ½ teaspoon baking powder
¼ teaspoon salt (I use kosher, but table salt works fine; my grandmother always insisted on Diamond Crystal, but honestly, use what you have)
½ cup unsalted butter, softened (if you forget, 20 seconds in the microwave on 30% power works; or just use salted and skip the salt!)
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract (sometimes I use almond if I'm feeling fancy)
¼ cup brown sugar (for the filling)
1 ½ teaspoon ground cinnamon
2 tablespoon melted butter (for the filling—you can get away with margarine if the fridge is empty)
Optional: ½ cup chopped pecans or walnuts (never tried with hazelnuts, but maybe one day...)
For the glaze: ½ cup powdered sugar, 1-2 teaspoon milk, a drop of vanilla

How I Make Them (And You Should Too—Sort of)

Prep duty. Oven to 350°F, which is about 180°C if you speak Celsius. Line a baking sheet with parchment. Or just grease it up if you're out of parchment, works either way.
Mix the dry stuff. In a bowl, toss together your flour, baking powder, and salt. I use a fork. Sifters are great, but honestly, who has time?
Cream the butter and sugar. In another bowl, beat the softened butter and sugar until it's fluffy, and a bit paler. If you're using a hand mixer, great. If not—elbow grease gets the job done (eventually).
Add the egg and vanilla. Beat them in until smooth. (This is where I usually sneak a taste—don't come for me, raw egg police!)
Combine everything. Gradually add your flour mixture. It might look a bit shaggy at first, but it comes together. Scrape the bowl, don't let those sneaky flour pockets hide underneath.
Make the filling. Mix brown sugar and cinnamon in a little bowl. Stir in the melted butter. It should look like damp sand (but way tastier... I hope).
Form the roll. Here’s the fun/messy part: Scoop the dough onto a sheet of plastic wrap or wax paper. Pat it into a rough rectangle, about ¼ inch thick—doesn’t need to be perfect; mine never is. Spread the filling over the top, scatter on nuts if using. Roll it up into a log, using the wrap to help. If it cracks, just pinch it together. (Don't worry if it looks like a dog’s dinner at this stage—it always does!)
Chill it. Pop the log in the freezer for about 15 minutes. Go put the kettle on, or scroll your phone. It’s just so it’s easier to slice and doesn't smush.
Slice & bake. Cut into about ½ inch rounds. Arrange with a bit of space between, as they spread a tad. Bake 10–12 minutes, until just firm on the edges but still soft in the middle. If they look underdone, that’s good—trust the process.
Glaze time. Whisk glaze ingredients together. Drizzle over warm (not hot) cookies. Or just leave them plain if you’re impatient—it happens.

Notes from My (Occasionally Chaotic) Kitchen

If your dough is too sticky, add a tablespoon more flour. Or just flour your hands and soldier on.
Actually, chilling the dough longer makes neater swirls, but who can wait?
Once, I tried skipping the glaze and regretted it. But if you like things less sweet, go for it.

Variations I've Dared to Try

Raisin rebel: Tossed in a handful of raisins once—my son picked them out, but I liked it.
Chai spice swirl: I swapped in some ground cardamom and cloves for a sort of chai vibe. Unexpectedly great.
Nut disaster: Tried with macadamias. Would not recommend—too oily.

Do You Need Fancy Equipment?

I use a hand mixer, but a wooden spoon works if you’re feeling old-school or just can't find the beaters. And if you don’t have parchment, a good greasing is fine—just means a bit more dishwashing, sorry. A sharp knife definitely helps with slicing; I tried a butter knife once (wouldn’t repeat that).

Let’s Talk About Storage (If Any Survive)

These keep in an airtight tin for up to 3 days, but honestly, in my house, they never last more than a day! If you want them softer the next day, a zap in the microwave for 10 seconds works wonders. I also once froze half the batch and completely forgot about them—two months later, still good after defrosting, so there you go.

How Do I Serve These? (My Preferences, For What It’s Worth)

I love them with a big mug of milky tea, especially on rainy afternoons. My sister insists on dunking them in coffee (not my thing, but she swears by it). If it’s a special occasion, a scoop of vanilla ice cream on top is a treat—no judgment here.

The Things I Wish I’d Known (Pro Tips, Sort Of)

Don’t try to roll the dough too thin—it rips and you’ll get more filling on your hands than in the cookies. Learned that the hard way.
I once tried to skip chilling the dough. Big mistake. Everything squished together and looked like a cinnamon blob.
Use real butter if you can; margarine works, but the flavor isn’t quite as rich. Or maybe that's just me being picky.

FAQ (Because Apparently I Have Opinions)

Can I use self-raising flour?: Probably, though they’ll puff a bit more. Haven’t tried it personally, but my mate Lauren did and said it was fine.
What’s the deal with the chilling step—is it really needed?: Yeah, I used to think it was optional, but actually, I find it works better if you do chill the dough, even just 10 minutes.
Is there a way to make these vegan?: Swap in vegan butter and use a flax egg (1 tablespoon flax meal + 2.5 tablespoon water). Haven’t tried, but I hear it works from Nora Cooks.
Why do my cookies go hard the next day?: Could be overbaked, or your kitchen’s just super dry (mine is in winter). Try storing with a slice of bread in the tin; old trick from my mum’s friend Sandy.
Can I double the recipe?: Absolutely, but use two trays or bake in batches. Once I tried to cram double on one tray. Chaos.

And oh, if you want to see how others have riffed on this recipe, check this Sally’s Baking Addiction version—I borrowed some glaze inspiration from her. For more cinnamon goodness, the King Arthur Baking recipe has some wild variations too.

Totally random, but do you ever crave cookies while sorting laundry? Happens to me every single time. Maybe that's why these are my laundry day treat. Anyway, hope you enjoy these Soft Cinnamon Roll Cookies (Quick) as much as I do—let me know if you come up with a variation that actually beats the original (not that I'm competitive or anything...)

Soft Cinnamon Roll Cookies (Quick)