Cinnamon Roll Cookies are soft, sweet, and packed with all the warm flavors you love from a classic cinnamon roll. These cookies have that perfect buttery dough swirled with cinnamon sugar and topped with a smooth, creamy glaze, making each bite taste like a little cinnamon roll treat in cookie form.
I love making these cookies when I want something special but easy to share with friends or family. They bake up soft and chewy, and the cinnamon-sugar swirl gives each cookie a cozy, comforting flavor. One tip I have is to let the glaze soak in a bit before eating — it makes the cookies even more melt-in-your-mouth delicious.
These cookies are great for breakfast with a cup of coffee or as a sweet afternoon pick-me-up. I often find myself sneaking one (or two) while they’re still slightly warm from the oven. They’re perfect any time you want a little homemade sweetness without pulling out a whole cinnamon roll pan!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level. If needed, you can swap with margarine, but butter gives the best flavor and texture.
Sugar: Granulated sugar makes the dough light. Brown sugar adds moisture and depth to the cinnamon swirl. If you need a sugar substitute, coconut sugar works but changes the flavor a bit.
Cinnamon: Ground cinnamon is key for that warm flavor. If you like a spice twist, add a pinch of nutmeg or cardamom to the swirl.
Flour: All-purpose flour is perfect here. For gluten-free, try a 1:1 gluten-free baking flour blend, but results may vary slightly.
Milk for icing: Regular milk or cream helps achieve smooth icing. For dairy-free, almond or oat milk works; just use slightly less to keep the consistency right.
How Do I Get the Perfect Cinnamon Swirl and Icing Design?
Getting that classic cinnamon roll look involves two parts: the cinnamon sugar swirl in the cookie and the icing spiral on top.
- Press a small well in each dough ball. This keeps the cinnamon sugar in place and gives the swirl center.
- Sprinkle just enough cinnamon sugar in the indentation; too much and it can overflow when baking.
- Flatten the cookie gently before baking for even cooking.
- Once cooled, use a piping bag or a plastic bag with a tiny hole to pipe the icing in a smooth, continuous spiral from the center outward.
- To steady your hand, hold the bag vertically and turn the cookie slowly rather than moving the bag around a lot.
- Dust a little cinnamon on top of the icing for a special touch and extra flavor.
With these simple tips, your cookies will look just like mini cinnamon rolls and taste just as good!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing and keep smaller bowls for ingredients; it’s easy and keeps everything organized.
- Electric mixer or whisk – makes creaming the butter and sugar quick and smooth.
- Measuring cups and spoons – ensures your ingredients are accurate for perfect cookies.
- Baking sheet – standard size; line with parchment paper for easy cleanup and to prevent sticking.
- Small spoon or cookie scoop – helps divide dough evenly and shapes cookies consistently.
- Piping bag or small plastic bag – makes decorating the icing neat and simple.
- Cooling rack – for cooling the cookies evenly, so they set perfectly before icing.
Flavor Variations & Add-Ins
- Swap vanilla extract for almond or maple extract in the dough for a different flavor profile.
- Add chopped nuts or streusel topping for extra crunch and texture.
- Mix in a handful of raisins or dried cranberries in the cinnamon sugar swirl for a fruity twist.
- Use cream cheese instead of vanilla for the icing for a richer, tangy flavor that balances the sweetness.
How to Make Cinnamon Roll Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
For the Cinnamon Swirl:
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk (or cream for thicker)
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake, and roughly 20 minutes to cool and decorate. In total, expect around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Cookie Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together softened butter and granulated sugar until the mixture feels light and fluffy. Beat in the egg and vanilla extract well. In another bowl, whisk flour, baking powder, ground cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined.
2. Prepare the Cinnamon Swirl:
Mix brown sugar and 1 tablespoon of ground cinnamon together in a small bowl. This mixture will give your cookies that signature cinnamon roll flavor inside.
3. Shape and Bake the Cookies:
Scoop about 1 tablespoon of cookie dough onto the baking sheet. Press your thumb or a small spoon gently into the center of the dough ball to make a shallow well. Sprinkle about ½ teaspoon of the cinnamon sugar mixture into that well. Flatten each cookie slightly with your fingers and bake in the preheated oven for 10-12 minutes, or until the edges are set and turn a light golden color.
4. Make the Icing and Decorate:
While the cookies bake, combine powdered sugar, milk, and vanilla extract in a bowl. Stir until smooth, adding more milk if needed to make the icing easy to pipe but not too runny. Once the cookies have completely cooled on a wire rack, use a piping bag or a small plastic bag (with the tip cut off) to pipe the icing on top in a spiral pattern, mimicking the look of a cinnamon roll swirl. If you like, dust a little more ground cinnamon on top for extra flavor.
5. Let the Icing Set and Serve:
Allow the icing to set for a few minutes before serving. Enjoy your cinnamon roll cookies fresh or store them in an airtight container for later treats!
Can I Use Frozen Butter for Cinnamon Roll Cookies?
It’s best to use softened butter for these cookies so it creams well with the sugar. If your butter is frozen, let it sit at room temperature for about 30-60 minutes until soft but not melted.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and store it tightly wrapped in the fridge for up to 2 days. Just let it soften slightly before shaping and baking to ensure even cooking.
How Should I Store Leftover Cinnamon Roll Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies (without icing) for up to 2 months, and add icing after thawing.
Can I Substitute the Milk in the Icing?
Definitely! You can use cream for a richer icing or dairy-free milk alternatives like almond or oat milk. Just adjust the amount to keep the icing thick enough to pipe.
