Cinnamon Roll Cookies – The Sweetest Twist on a Classic Treat

If the scent of warm cinnamon rolls makes your heart skip a beat, imagine capturing that same cozy aroma and buttery sweetness in a soft, chewy cookie. That’s exactly what Cinnamon Roll Cookies deliver — all the nostalgic warmth of a classic breakfast treat, baked into bite-sized swirls of joy. Perfect with your morning coffee or as a late-night indulgence, these cookies have quickly become a beloved favorite in kitchens everywhere.

What I love most about this recipe is its simplicity. It takes all the familiar comforts of cinnamon rolls — soft dough, buttery layers, cinnamon-sugar spirals, and creamy icing — and transforms them into delightful cookies that bake up beautifully golden and fragrant. Whether you’re baking for a holiday platter, a weekend gathering, or just a little self-care Saturday, these cookies never fail to impress.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 tablespoons whole milk

For the Filling:

• 1/3 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon

For the Icing:

• 1 cup powdered sugar
• 2 tablespoons cream cheese, softened
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

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Instructions:

1. Prepare the dough: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
2. Cream the butter and sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla, mixing until combined.
3. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing just until the dough forms.
4. Chill the dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes. This helps it firm up for rolling.
5. Prepare the filling: In a small bowl, mix softened butter, brown sugar, and cinnamon until smooth and spreadable.
6. Roll it out: On a lightly floured surface, roll the chilled dough into a rectangle, about 1/4-inch thick. Spread the cinnamon filling evenly across the surface.
7. Roll and slice: Starting from one long edge, carefully roll the dough into a log. Slice into 1/2-inch thick rounds using a sharp knife.
8. Bake: Place cookies on a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes or until golden around the edges.
9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
10. Glaze: In a small bowl, whisk together powdered sugar, cream cheese, milk, and vanilla until smooth. Drizzle over cooled cookies.

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Tips & Tricks

• For a stronger cinnamon kick, add a pinch of nutmeg to the filling.
• Don’t skip chilling the dough — it makes rolling and slicing much easier.
• To achieve perfect spirals, use a piece of dental floss to slice the dough instead of a knife.

Variations

• Maple Glaze: Replace milk in the icing with pure maple syrup for a fall-inspired twist.
• Choco-Cinnamon Rolls: Add mini chocolate chips to the filling for a mocha flavor.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Serving Suggestions
Serve these cookies warm with a drizzle of extra icing and a sprinkle of cinnamon sugar. They’re perfect alongside a cup of hot coffee or cocoa, or as a sweet companion to an afternoon tea.

Storage Information
Store cookies in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm them in the microwave for 10–15 seconds.

FAQ
Can I make the dough ahead of time?
Yes! Prepare and refrigerate the dough for up to 24 hours before rolling and baking.

Can I freeze the baked cookies?
Absolutely. Freeze them in layers separated by parchment paper. Thaw at room temperature before icing.

Do I need cream cheese for the glaze?
It adds creaminess and that signature cinnamon-roll flavor, but you can make a simple sugar glaze with just powdered sugar and milk.

History / Fun Facts
Cinnamon rolls trace their roots back to Sweden, where “kanelbullar” (cinnamon buns) were a staple in fika — the Swedish coffee break tradition. This cookie version takes the best of that heritage and packages it into something that bakes faster, travels easier, and still fills your kitchen with that irresistible cinnamon aroma.

There’s a magic moment when you pull the tray out of the oven — the cookies glisten, the spirals are golden, and the scent fills the room with warmth. That’s when you know these Cinnamon Roll Cookies have worked their spell. They’re not just cookies; they’re tiny swirls of joy, baked with love and nostalgia.