Cinnamon Roll Cookies Recipe – Easy Homemade Treat for Cozy Days

Warm cinnamon swirling through the air, sugar sparkling on soft golden cookies—these cinnamon roll cookies are the stuff cozy day dreams are made of! I’ll be honest, the very first time I baked these, it was a gloomy Saturday and I just needed something sweet and snuggly. Turns out, cinnamon roll cookies are exactly that kind of treat—you know, the one that makes everyone wander into the kitchen, eyes wide, noses twitching.

I first stumbled on the idea for cinnamon roll cookies during a late-night Pinterest scroll (haven’t we all been there?), and I was instantly hooked. I’ve always loved classic cinnamon rolls, but let’s face it—they take a bit of commitment. These cookies, though, give you all the buttery, cinnamon-sugar goodness in a fraction of the time. Plus, they’re way easier for little hands (or impatient snackers) to grab and go.

After testing batch after batch (my neighbors are still thanking me), I’ve nailed a cinnamon roll cookies recipe that bakes up soft, swirled, and totally irresistible every single time. Honestly, I use this as my ace-in-the-hole when I want to impress friends or just bring a little extra comfort to a rainy afternoon. If you’re craving something homemade and heartwarming, these cinnamon roll cookies are about to become your new go-to. Whether you’re baking for family, treating yourself, or prepping for a cozy movie night, you’ll find yourself coming back to this recipe again and again.

Why You’ll Love This Cinnamon Roll Cookies Recipe

• Quick & Easy: You can whip these up in about an hour—no yeast, no rising, just simple steps and real ingredients.
• Simple Ingredients: All you need are pantry staples: butter, flour, sugar, cinnamon. No special trips to the store required.
• Perfect for Cozy Days: These cookies are designed for rainy afternoons, chilly mornings, or anytime you want a hug in cookie form.
• Family-Friendly: Kids and adults both go wild for these. I’ve had little helpers roll up the dough and sprinkle cinnamon sugar—messy, but unforgettable.
• Unbelievably Delicious: Buttery cookie dough wrapped around a gooey cinnamon swirl, topped with a sweet vanilla glaze—it’s everything you love about cinnamon rolls, in a hand-held bite.

What really sets my cinnamon roll cookies recipe apart is the technique: I roll the dough between parchment for uniform thickness and extra-easy rolling (no sticking to the counter, trust me). I also add a bit more cinnamon than most, because, well, why not?

This isn’t just another copycat—after dozens of test bakes, I’ve figured out how to keep the swirl distinct (no muddy messes!), and the cookie base is soft, never dry. My family says they taste like if a snickerdoodle and a cinnamon roll had a baby. They’ve made appearances at brunch, bake sales, and even as sweet holiday gifts (I get requests every December now). It’s the kind of recipe that brings people together, and honestly, that’s the best part.

So, if you want a cookie that’s part comfort, part wow-factor, and 100% delicious, you’re in the right place. Let’s get baking!

Ingredients Needed

This cinnamon roll cookies recipe comes together with everyday ingredients, most of which you probably already have on hand. Here’s what you’ll need for the dough, the classic cinnamon-sugar swirl, and the irresistible glaze on top.

• For the Cookie Dough:
  • 1 cup (226g) unsalted butter, softened (room temp works best for creaming)
  • 3/4 cup (150g) granulated sugar (for sweet, crisp edges)
  • 1 large egg, room temperature (helps everything bind together)
  • 2 teaspoons vanilla extract (pure is best, but use what you’ve got)
  • 2 1/4 cups (280g) all-purpose flour (I like King Arthur, but any reliable brand is fine)
  • 1/2 teaspoon baking powder (for a gentle lift)
  • 1/4 teaspoon salt (balances the sweetness)
• For the Cinnamon Swirl Filling:
  • 2 tablespoons (28g) unsalted butter, melted (makes spreading easy)
  • 1/3 cup (65g) packed light brown sugar (for that gooey, caramel vibe)
  • 2 teaspoons ground cinnamon (the star of the show—feel free to add a pinch more for extra warmth)
• For the Glaze:
  • 1 cup (120g) powdered sugar (aka confectioners’ sugar)
  • 2-3 tablespoons (30-45ml) milk (whole, 2%, or even almond milk works)
  • 1/2 teaspoon vanilla extract (for cozy aroma and flavor)

Substitution Tips:

• Swap in gluten-free all-purpose blend for a celiac-friendly batch—just check your flour blend has xanthan gum.
• Dairy-free? Use vegan butter and almond or oat milk in both dough and glaze. I’ve made these with Earth Balance and they’re fantastic.
• If you prefer a less sweet cookie, reduce the sugar in the dough to 2/3 cup (133g)—the glaze and filling will still shine.
• For a richer flavor, try dark brown sugar in the filling, or toss in a pinch of nutmeg for a “bakery-style” taste.

Most of these items are pantry heroes, which means you can whip up a batch of cinnamon roll cookies whenever the mood strikes—no need for a grocery run. And if you’re a cinnamon fanatic like I am, you probably keep a big jar on hand at all times (no shame!).

Equipment Needed

• Electric mixer (hand or stand mixer; a whisk and elbow grease works in a pinch, but expect a workout!)
• Mixing bowls (at least two—one for wet, one for dry ingredients)
• Measuring cups and spoons (for accuracy—cookies are a science, after all!)
• Parchment paper (for rolling out dough and lining baking sheets—makes cleanup so much easier)
• Rolling pin (a wine bottle works if you’re in a pinch; just clean it well!)
• Baking sheets (preferably rimmed, to catch any glaze drips)
• Sharp knife or dental floss (for slicing the dough log—floss gives clean cuts, no squishing)
• Small saucepan or microwave-safe bowl (for melting butter)
• Wire cooling rack (optional, but helps the glaze set up neatly)

I’ve used everything from a battered old rolling pin to a marble one—the main thing is to keep your dough evenly thick. If you don’t have parchment, wax paper works, but parchment really is a game-changer (bonus: cookies don’t stick). And don’t worry if you’re missing a stand mixer—mixing by hand brings out your inner grandma, even if it’s a bit messier!

Pro tip: Keep your equipment clean between steps, especially the rolling pin and surface. Dough sticking? Pop it in the fridge for 10 minutes, then try again. Trust me, it saves a lot of frustration (been there, done that).

Preparation Method

1. Cream the Butter and Sugar (3 minutes):
   
   In a large bowl, use an electric mixer to beat 1 cup (226g) unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy. You want it pale and creamy—this sets up a soft cookie texture.
   
   Tip: If your butter’s too cold, microwave it in short bursts (not melted, just soft).
2. Add Egg and Vanilla (1 minute):
   
   Beat in 1 large egg and 2 teaspoons vanilla extract until just combined. Don’t overmix here—just enough so it’s uniform.
   
   Note: Room temp eggs blend in smoother and help with even baking.
3. Mix Dry Ingredients (2 minutes):
   
   In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
   
   Gradually add dry mix to wet, beating on low. Scrape the bowl to catch any pockets of flour.
   
   The dough should be soft, but not sticky. If it’s too wet, add 1-2 tablespoons (8-16g) extra flour.
4. Roll Out the Dough (5 minutes):
   
   Divide dough in half. Place each half between sheets of parchment and roll into a 9×7-inch (23x18cm) rectangle, about 1/4-inch (0.6cm) thick.
   
   If dough sticks, chill for 10 minutes then try again. A little flour on the rolling pin helps too.
5. Spread Filling (2 minutes):
   
   Brush each rectangle with 1 tablespoon (14g) melted butter. Mix 1/3 cup (65g) brown sugar and 2 teaspoons cinnamon, then sprinkle evenly over buttered surface.
   
   Press gently with your hands so the filling sticks.
6. Roll, Chill, and Slice (35 minutes):
   
   Using the parchment to help, roll up each rectangle tightly from the short end (like a cinnamon roll). Wrap in parchment or plastic and refrigerate at least 30 minutes—chilling helps the cookies keep their shape.
   
   Preheat oven to 350°F (175°C) while dough chills.
   
   Once firm, unwrap and slice into 1/2-inch (1.25cm) rounds using a sharp knife or unflavored dental floss.
   
   If the dough squishes, chill longer. Clean knife/floss between cuts for neat spirals.

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