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Cinnamon Roll Cookies

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These cinnamon roll cookies combine the best of classic cinnamon buns and buttery sugar cookies, featuring a gooey cinnamon-sugar swirl and a sweet vanilla glaze. They’re quick, easy, and perfect for beginners or anyone craving a comforting homemade dessert.

Ingredients

Scale
  • 2 1/4 cups (280 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons (42 g) unsalted butter, melted
  • 1/3 cup (65 g) light brown sugar, packed
  • 1 1/2 tablespoons ground cinnamon
  • 3/4 cup (90 g) powdered sugar, sifted
  • 1–2 tablespoons milk (dairy or non-dairy)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. In a large mixing bowl, beat 3/4 cup softened butter with 3/4 cup granulated sugar until light and fluffy (2-3 minutes).
  2. Add 1 large egg and 2 teaspoons vanilla extract; beat until combined.
  3. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  4. Gradually add the dry ingredients to the wet, mixing on low until just combined. Dough should be soft but not sticky.
  5. Divide dough in half. Flatten each half into a rectangle (about 1/2-inch thick), wrap in plastic wrap, and chill for 30 minutes.
  6. In a small bowl, stir together 3 tablespoons melted butter, 1/3 cup packed brown sugar, and 1 1/2 tablespoons cinnamon to make the filling.
  7. On a lightly floured surface or between parchment, roll one portion of dough into a rectangle about 1/4-inch thick (roughly 9×7 inches).
  8. Evenly spread half the cinnamon-sugar mixture over the rolled dough, leaving a 1/4-inch border. Gently press filling into dough.
  9. Starting from the long side, carefully roll the dough into a tight log. Slice the log into 1/2-inch thick rounds (about 10-12 cookies per log).
  10. Place cookies on a parchment-lined baking sheet, spacing 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, until edges are golden and centers look set.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. For the glaze, whisk together 3/4 cup powdered sugar, 1–2 tablespoons milk, and 1/2 teaspoon vanilla until smooth and pourable. Drizzle over cooled cookies and allow glaze to set for 15 minutes before serving.

Notes

Chilling the dough is essential for defined swirls and minimal spreading. For gluten-free or dairy-free adaptations, use 1:1 flour blends and vegan butter. Don’t overbake—the cookies should look slightly underdone in the center. Glaze only after cookies are fully cooled. Add-ins like nuts, raisins, or chocolate chips can be sprinkled over the filling before rolling.

Nutrition

Keywords: cinnamon roll cookies, cinnamon swirl cookies, easy dessert, sugar cookies, homemade cookies, beginner baking, holiday cookies, cinnamon bun cookies, vanilla glaze, kid-friendly cookies

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