Delicious Cinnamon Roll Cookies

You know that feeling when you can’t decide between a soft, gooey cinnamon roll and a buttery, crisp cookie? Yeah, me too. That’s exactly why I fell head over heels for cinnamon roll cookies the first time I made them. They’re like the lovechild of your favorite bakery treat and a classic homemade cookie—swirled with cinnamon sugar, tender on the inside, and just a little bit crispy at the edges. Pure magic.

These cookies are my go-to when I want something special without spending hours in the kitchen. They come together fast, smell like heaven while baking, and disappear even faster at parties. Whether you’re craving a cozy weekend treat or need a showstopper for your holiday cookie tray, these little swirls of joy never disappoint. And trust me, that cinnamon-sugar filling? It’s the kind of thing that’ll have people sneaking back for seconds when they think you’re not looking.

Why You’ll Love Cinnamon Roll Cookies

Okay, let me count the ways these cookies will steal your heart (and maybe your willpower):

• That swirl, though. Each bite has layers of cinnamon-sugar filling—just like a real cinnamon roll, but in adorable cookie form.
• Soft meets crispy. They bake up with a slightly crisp edge and a melt-in-your-mouth center. It’s texture heaven.
• No yeast, no fuss. Skip the wait—these come together faster than traditional cinnamon rolls, but taste just as indulgent.
• Crowd-pleaser magic. Kids, neighbors, that picky coworker? They’ll all ask for the recipe.
• Playtime-friendly. Customize with nuts, glaze, or even chocolate drizzle—they’re your cinnamon-y canvas.

Seriously, if happiness had a smell, it’d be these cookies baking in your oven.

Ingredients You’ll Need for Cinnamon Roll Cookies

Here’s the lineup for these little swirls of joy. I’ve split it into dough and filling to keep things super clear. And don’t worry—it’s all pantry staples, so you probably have most of this already. Let’s dive in!

For the Dough

• 2 cups all-purpose flour – Spoon and level it for accuracy, or your cookies might turn out too dense.
• 1 teaspoon baking powder – This gives them that perfect lift without being cakey.
• 1 teaspoon ground cinnamon – A little extra warmth in the dough? Yes, please.
• ½ teaspoon salt – Trust me, it balances the sweetness and makes the flavors pop.
• ½ cup unsalted butter, softened – Let it sit at room temp for about 30 minutes. If it’s too cold, it won’t cream properly.
• ½ cup granulated sugar – For that classic cookie sweetness.
• ½ cup brown sugar, packed – The molasses in brown sugar adds chewiness and depth.
• 1 large egg – Room temperature is best for even mixing.
• 2 teaspoon vanilla extract – Pure vanilla is my go-to for the best flavor.

For the Filling

• ½ cup brown sugar, packed – Again, packed is key. You want that rich, caramel-like sweetness.
• 2 teaspoon ground cinnamon – This is where the magic happens. Don’t skimp!

That’s it! Simple, right? Now, let’s roll up our sleeves and get baking.

Step-by-Step Instructions for Cinnamon Roll Cookies

Preparing the Dough

First things first—preheat your oven to 350°F (175°C). Trust me, you don’t want to realize you forgot this step halfway through rolling out your dough! Line your baking sheets with parchment paper so those cookies slide right off later.

Now, let’s make the dough. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. I like to give it a good whisking to make sure everything’s evenly distributed. No one wants a bite with all the cinnamon in one spot!

In a larger bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes with a hand mixer. Don’t rush it—this step adds air to the dough, making your cookies tender. Then, beat in the egg and vanilla extract until everything’s smooth and combined.

Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Overmixing can make your cookies tough, so stop as soon as there are no flour streaks left. The dough might be a bit sticky, but that’s okay—we’ll handle it in the next step.

Rolling and Filling

Here’s where the fun begins! Lightly flour your work surface and rolling pin to prevent sticking. Roll the dough out into a rectangle about ¼-inch thick. Don’t stress about making it perfect—just aim for roughly even thickness so the cookies bake evenly.

In a small bowl, mix together the brown sugar and cinnamon for the filling. Sprinkle this evenly over the dough, leaving just a tiny border around the edges. Use your fingers to gently press the filling into the dough so it sticks when you roll it up.

Now, roll the dough tightly into a log, starting from one of the longer sides. If it sticks a little, use a butter knife to help loosen it. Once it’s rolled, pinch the seam lightly to seal it. Slice the log into about ½-inch thick rounds—you should get around 24 cookies. If the dough gets too soft, pop it in the fridge for 10 minutes to firm up.

Baking and Cooling

Place the cookie slices on your prepared baking sheets, spacing them about 2 inches apart. They’ll spread just a bit, so give them room to breathe. Bake for 10-12 minutes, or until the edges are lightly golden. The centers might still look a little soft, but they’ll firm up as they cool.

Let the cookies cool on the baking sheets for 5 minutes—this helps them set without falling apart. Then, transfer them to a wire rack to cool completely. I know, the smell is irresistible, but try to resist eating them straight from the oven! They’re even better once they’ve had a few minutes to settle.

Cinnamon Roll Cookies Variations

Okay, here’s where we get to play! These cookies are like a blank cinnamon-sugar canvas, just begging for your personal touch. Here are my favorite ways to mix things up—because variety is the spice of life (and cookies).

Glazed Cinnamon Roll Cookies

Want that classic bakery-style finish? Whip up a quick glaze: whisk together 1 cup powdered sugar, 2 tablespoon milk (or cream for extra richness), and ½ teaspoon vanilla until smooth. Drizzle it over cooled cookies with a spoon or piping bag. Pro tip: Add a tiny pinch of cinnamon to the glaze for extra warmth. They’ll look—and taste—like they came straight from a pastry shop.

Nutty or Fruity Versions

For crunch lovers: Sprinkle ¼ cup finely chopped pecans or walnuts over the cinnamon-sugar filling before rolling. The toasty nuts add such a nice contrast to the soft dough. Fruit fans? Try pressing a thin layer of diced dried apples or raisins into the filling—just like an apple-cinnamon roll in cookie form! Either way, you’re taking these from great to "where have you been all my life?" territory.

Serving and Storage Tips for Cinnamon Roll Cookies

These cookies are best served warm, fresh from the oven—just let them cool for a few minutes so they don’t fall apart. If you’re planning for a party, they’re perfect at room temperature, too. Pair them with a cup of coffee or a glass of cold milk for the ultimate treat. Trust me, they’re a hit at brunches, holiday gatherings, or just as a mid-afternoon pick-me-up.

To keep them fresh, store in an airtight container at room temperature for up to 3 days. If you’ve glazed them, layer parchment paper between cookies to prevent sticking. Want to reheat? Pop them in the microwave for 10 seconds—just enough to bring back that warm, gooey goodness. And yes, you can freeze them! Just wrap tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature or give them a quick warm-up in the oven. Easy peasy!

Helpful Notes for Perfect Cinnamon Roll Cookies

A few little tricks to make sure your cookies turn out just right—because even the best recipes can have "oops" moments. First, if your dough feels too sticky when rolling, pop it in the fridge for 15 minutes. Cold dough = easier handling. If it cracks while rolling? No panic! Just press it back together—the filling hides a lot. Overbaking is the enemy here—pull them out when the edges are golden but the centers still look soft. They firm up as they cool. And hey, if you’re watching sugar, swap in coconut sugar or reduce the filling slightly. These cookies are forgiving, so have fun with them!

Frequently Asked Questions About Cinnamon Roll Cookies

Got questions? I’ve got answers! Here’s the scoop on some of the most common things people ask about these cinnamon roll cookies:

1. Can I freeze the dough?
Absolutely! Roll the dough into a log, wrap it tightly in plastic wrap, and freeze for up to 2 months. When you’re ready to bake, just slice and bake straight from the freezer—just add a minute or two to the baking time.

2. How can I make them crispier?
If you prefer a crisper cookie, bake them for an extra 1-2 minutes. Just keep an eye on them so they don’t overbake. You can also try rolling the dough a bit thinner for a crispier texture.

3. Can I use salted butter instead of unsalted?
You can, but you’ll want to reduce the added salt to ¼ tsp. Unsalted butter gives you more control over the flavor, but salted works in a pinch.

4. Can I make these gluten-free?
Definitely! Swap the all-purpose flour for a 1:1 gluten-free baking blend. Just make sure it includes xanthan gum for the right texture. They’ll still be soft and delicious!

Final Thoughts on Cinnamon Roll Cookies

Honestly, if there’s one recipe that never fails to make my kitchen smell like a cozy bakery and my friends act like cookie monsters, it’s these cinnamon roll cookies. They’re the perfect mix of nostalgia and simplicity—no fancy skills required, just a little rolling, slicing, and baking magic. Whether you’re treating yourself or sharing them (if you can bear to part with any), they’re guaranteed to spark joy. So go ahead, preheat that oven and let the cinnamon-sugar aroma take over. Life’s too short not to bake the cookies. And trust me, this batch? It’s worth every sticky-fingered, crumb-covered moment.

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