Why You’ll Love This Recipe
I love how these cookies combine the nostalgia of cinnamon rolls with the convenience of a cookie. They’re quick to make, easy to shape, and smell incredible while baking. The golden-brown edges and soft centers make them absolutely irresistible, and that warm cinnamon swirl gives each bite a cozy, homemade feel. Best of all, they hold their shape beautifully—perfect for gifting or entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
2 teaspoons vanilla extract
For the Filling
½ cup brown sugar, packed
2 teaspoons ground cinnamon
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, I whisk together the flour, baking powder, ground cinnamon, and salt.
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In a separate large bowl, I cream the softened butter with both sugars until light and fluffy—this takes about 2–3 minutes.
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I beat in the egg and vanilla extract until the mixture is smooth and creamy.
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I slowly add the dry ingredients to the wet ingredients, mixing just until everything is fully combined and a soft dough forms.
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I divide the dough in half for easier handling. On a sheet of parchment paper, I gently press or roll out half the dough into a rough rectangle about ¼ inch thick.
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I prepare the filling by mixing the brown sugar and cinnamon together in a small bowl. Then I sprinkle half the filling evenly over the dough.
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Using the parchment to help, I roll the dough tightly into a log, just like I would with cinnamon rolls. I repeat this with the second half of the dough and filling.
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I slice each log into ½-inch rounds and place them about 2 inches apart on the baking sheet.
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I bake the cookies for 10–12 minutes, just until the edges are lightly golden. I let them cool on the pan for a few minutes before transferring them to a wire rack.
Servings and timing
Yield: About 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Serving Size: 1 cookie (34g)
Calories per Serving: 145 kcal
Variations
Sometimes I drizzle the cooled cookies with a simple icing made of powdered sugar and milk for an extra cinnamon roll vibe. When I want to add texture, I mix chopped pecans or walnuts into the filling. For a spiced twist, I add a pinch of nutmeg or cardamom to the dough.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—either baked or as sliced dough logs. When I want to serve them warm, I reheat for 5–7 seconds in the microwave for that soft, just-baked feel.
FAQs
Can I make the dough ahead of time?
Yes, I often prep the dough, shape the rolls, and chill them in the fridge for up to 24 hours before slicing and baking.
Can I freeze the cookie dough?
Absolutely. I freeze the rolled dough logs, then slice and bake directly from frozen—just adding a couple of extra minutes to the bake time.
Can I use a rolling pin?
Yes, using a lightly floured rolling pin helps if I want a more uniform dough rectangle. I just keep the dough chilled if it gets too soft to roll cleanly.
Do these cookies spread a lot?
Not too much, but I always leave a little space between cookies on the sheet to allow for slight spreading while they bake.
How do I keep the swirl tight?
Rolling the dough firmly and chilling it before slicing helps keep those cinnamon-sugar swirls clean and distinct.
Conclusion
These Cinnamon Roll Cookies are soft, chewy, and swirled with everything I love about traditional cinnamon rolls—without all the work of rising and kneading dough. They’re quick to make, pretty to serve, and perfect for anytime sweet cravings. Whether I’m baking a batch for guests or just treating myself, these cookies never fail to warm the heart and satisfy the sweet tooth.
PrintCinnamon Roll Cookies
These soft and chewy cinnamon roll cookies are packed with warm cinnamon sugar swirls—perfect for cozy mornings or a sweet afternoon pick-me-up.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough:
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
2 tsp vanilla extract
Cinnamon Filling:
½ cup brown sugar, packed
2 tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
In a large bowl, cream softened butter with both sugars until light and fluffy.
Beat in egg and vanilla extract until well combined.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Divide dough in half. On parchment paper, roll out one half into a rectangle.
Sprinkle with half the cinnamon-sugar filling. Roll up dough tightly into a log.
Slice into ~½-inch thick rounds and place on prepared baking sheet.
Repeat with remaining dough and filling.
Bake for 10–12 minutes or until edges are lightly golden.
Let cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
For neater slices, chill the dough log for 10–15 minutes before slicing.
Add a simple glaze (powdered sugar + milk) for an iced cinnamon roll look.
Great for holiday cookie trays or gifting.
Store in an airtight container at room temperature for up to 4 days.
