Cinnamon Roll Cookies: Irresistible Swirl Treats Yielding 24 Cookies

Cinnamon Roll Cookies turn a busy day into a cozy moment. As a professional chef, I love turning pantry staples into bakery-worthy bites. I design recipes that fit a crowded schedule without sacrificing flavor. These Cinnamon Roll Cookies capture the beloved cinnamon-sugar swirl. But in a tender, bite-sized format. The 24-cookie batch is perfect for brunch trays, office dessert tables, or a quick after-school treat. They bake up quickly on a sheet pan. They roll smoothly into slices and finish with a glossy vanilla glaze. If you crave comfort and speed, you’ll love this swirl of nostalgia.

What makes Cinnamon Roll Cookies special

Cinnamon Roll Cookies feel like a warm hug you can bake. They blend cozy cinnamon-sugar flavor with weeknight practicality. The result is tender dough, swirl ribbons, and a glossy vanilla glaze. They taste bakery-fresh yet come together in minutes. That balance makes it perfect for brunch, potlucks, or school snacks. Moreover, the swirl holds its shape, and the cookies stay moist. I keep extras in the fridge for quick dinners and unexpected guests. They bake evenly, stay moist, and disappear fast. That’s the joy of simple elegance on a busy day.

A cozy bakery-at-home moment

When the scent drifts through my kitchen, I pause and smile. The cinnamon swirl feels like a tiny celebration before the day starts. Friends catch the aroma as they walk in, and conversation follows.

Busy-friendly bake-night win

This recipe fits a crowded schedule without sacrificing flavor. Chill the log, slice, and bake—easy to tuck into weeknights. Twenty-four bite-sized cookies arrive stacked on a tray, ready to share.

Ingredients

Here are the exact ingredients for Cinnamon Roll Cookies, with quick notes for sourcing and swaps. Exact quantities are listed below for printing and shopping ease.

For the cookie dough

• 2¼ cups all-purpose flour — provides the structure for the soft, tender cookies.
• ½ teaspoon baking soda — helps lift the dough for a light crumb.
• ½ teaspoon salt — balances sweetness and enhances cinnamon.
• ¾ cup unsalted butter, softened — keeps the dough rich and easy to cream.
• ¾ cup granulated sugar — gives sweetness and helps with browning.
• ¼ cup brown sugar — adds moisture and a toasty note to the cookie.
• 1 large egg — binds the dough for a cohesive bite.
• 1 teaspoon vanilla extract — brightens flavors and depth. Optional: a pinch of almond extract for a nuttier aroma.

For the cinnamon filling

• 2 tablespoons unsalted butter, melted — coats the dough for a rich swirl.
• ¼ cup brown sugar — contributes moisture and a caramel tilt.
• 1½ teaspoons ground cinnamon — the signature warmth of the filling.

For the glaze

• ½ cup powdered sugar — forms a glossy finish.
• 1–2 tablespoons milk — adjusts the drizzle to your preferred thickness.
• ½ teaspoon vanilla extract — echoes the cookie’s vanilla notes in the glaze.

Optional substitutions and sourcing tips:

• Gluten-free option: use a 1:1 gluten-free flour blend; check the blend’s instructions for best results.
• Dairy-free version: swap butter for dairy-free butter or coconut oil; use dairy-free milk in the glaze.
• Flavor twist: a pinch of almond extract can add a nutty edge to the dough and glaze.

How to Make Cinnamon Roll Cookies

Cinnamon Roll Cookies come together in under an hour. I love turning pantry staples into bakery-worthy bites for busy days.

Step 1: Prepare the dry ingredients

Use a medium bowl to whisk flour, baking soda, and salt until well combined. Set the bowl aside while you prep the wet ingredients.

Step 2: Cream the butter and sugars

In a large bowl, beat butter with granulated sugar and brown sugar until light and fluffy. Let the mixture sing for 2 to 3 minutes.

Step 3: Add egg and vanilla

Beat in the egg and vanilla until the mixture looks smooth. Avoid overmixing to keep the cookies tender.

Step 4: Bring dry and wet together to form dough

Gradually add the dry ingredients to the wet. Mix until a soft dough forms.

Step 5: Roll out and brush the filling

Roll the dough into a rectangle about 1/4 inch thick. Brush with melted butter, then sprinkle with brown sugar and cinnamon. Roll tightly into a log, wrap, and chill at least 1 hour. That swirl is the signature Cinnamon Roll Cookies moment.

Step 6: Chill, slice, and arrange for baking

Preheat the oven to 350°F and line a sheet with parchment. Slice the chilled log into 1/2-inch cookies and space evenly. Bake 10 to 12 minutes, until edges are lightly golden.

Step 7: Bake and glaze; troubleshooting tips

Cool completely before glazing for a glossy finish. Whisk powdered sugar with milk and vanilla until smooth. Drizzle over cooled cookies for a bakery-fresh finish. If thick, thin with a splash of milk. These Cinnamon Roll Cookies taste bakery-fresh and comforting.

Tips for Success with Cinnamon Roll Cookies

• Keep butter soft but not melted to maintain a tender crumb and even, airy mixing.
• Chill the log long enough to keep slices clean and preserve those cinnamon swirls.
• Measure flour correctly by scooping with a spoon and leveling; too much dries dough.
• Slice with a sharp knife for neat, uniform edges that bake evenly.
• Thicken or thin the glaze to taste using milk or extra sugar.
• If dough feels sticky, chill it a bit longer or dust with flour.

Equipment Needed for Cinnamon Roll Cookies

• Mixing bowls and an electric mixer (or a sturdy whisk) for easy batter.
• Rolling pin and lightly floured surface to shape dough.
• Baking sheet with parchment or silicone mat for even browning.
• Wire rack for cooling so bottoms stay crisp.
• Small whisk or spoon to mix and glaze, ideal.

Variations of Cinnamon Roll Cookies

• Add toasted pecans or walnuts to the filling for crunch and a warm contrast to the cinnamon.
• Use brown butter in the dough for deeper caramel notes and a toasty aroma.
• Swap half the all-purpose flour for almond flour for a nuttier crumb and softer bite.
• Make a cream cheese glaze or maple vanilla glaze to vary the finish and brightness.
• Create a dairy-free version with coconut oil and dairy-free milk for friendly options.

Why You’ll Love Cinnamon Roll Cookies

I reach for Cinnamon Roll Cookies when I need a quick hug from the kitchen.
They’re easy, forgiving, and bake up in minutes.
The cinnamon-sugar swirl smells like a warm hello, even on chaotic mornings.

Plus, they’re crowd-pleasers for brunch, potlucks, or after-school snacks, saving you margin on busy days.
You’ll love how the slices hold their shape, yet stay tender.
It’s comfort food with a time-saving twist you can share.

Serving Suggestions for Cinnamon Roll Cookies

Pairing these swirls with a warm drink turns a snack into calm. I love Cinnamon Roll Cookies with a cozy cup and fruit for balance.

• Pair with vanilla latte or spiced chai
• Dust with extra cinnamon for presentation
• Serve on a platter with fresh fruit for balance

Make It Yours with Cinnamon Roll Cookies: Personalization Ideas

I love turning Cinnamon Roll Cookies into a canvas for favorite flavors. Try different fillings for a new twist. Add toasted nuts for crunch, or raisins for a chewy counterpoint. Dough variations shift texture too, like brown butter in the dough. You can mix and match flavors to suit your crowd. For kids, color the drizzle with edible glitter or colored sugar.

Glazes come alive with cream cheese, maple, or citrus. Make it dairy-free by swapping butter for coconut oil and dairy-free milk. Freeze the rolled log to bake from frozen later. Label a batch for sports day or brunch to share plenty. If you bake for a crowd, offer both glaze thickness options.

Keep a notebook of tweaks so you can repeat hits. Taste-test with the family and jot down their favorites. Share personalized batches with neighbors and friends to build simple rituals. Keep leftovers in an airtight container at room temp for three days. With these personalization ideas, Cinnamon Roll Cookies become a family favorite.

FAQs

Can I freeze the dough for later? Yes. For Cinnamon Roll Cookies, roll the dough into a log, wrap tightly, and freeze. Freeze up to 2 months. Thaw the log in the fridge overnight, then slice and bake as directed. You can also bake from frozen with a 2–3 minute longer bake time.

Can I make this gluten-free? Absolutely. Use a good 1:1 gluten-free flour blend. If your blend lacks xanthan gum, add a pinch. The dough should behave similarly, though it may bake differently. Chill as directed for tender, bakery-style cookies.

Can I bake from frozen dough? Yes. Preheat to 350°F. Slice the frozen log and place slices on the sheet. Bake 12–15 minutes, adding 2–3 minutes if needed. They come out tender with defined swirls.

How should I store leftovers and for how long? Store in an airtight container at room temperature for about 3 days. For longer freshness, refrigerate up to 7 days. You can freeze baked cookies for 2–3 months. Thaw at room temp or warm briefly in a low oven before serving.

Final toughts

These Cinnamon Roll Cookies remind me that comfort can be simple. I whisk, swirl cinnamon in, and the kitchen fills with a warm, inviting aroma. In minutes, the 24-cookie batch bakes up, glossy and bakery.

The swirl holds its shape, the cookies stay tender, and the glaze adds perfect shine. I love doubling the batch on Sundays, then stashing for quick weekdays. Freeze the rolled log to bake from frozen.

If you’re juggling meals and meetings, these swirls are a small victory you can share. They travel to brunches, events, or potlucks. Bake, swirl, glaze, and smile—comfort on a tray.

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