Cinnamon Roll Cookies

ByMadison Rae
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why make this recipe

Cinnamon Roll Cookies are a delightful treat that combines the flavors of classic cinnamon rolls with the easy-to-eat nature of cookies. They are perfect for any occasion, whether it’s a cozy family gathering, a casual get-together with friends, or just a sweet snack to enjoy on your own. These cookies offer a delicious burst of cinnamon flavor, with a soft and chewy texture, making them irresistible.

how to make Cinnamon Roll Cookies

Ingredients

  • 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

For the Filling:

  • ½ cup brown sugar, packed
  • 2 tsp ground cinnamon

Directions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. In another bowl, cream softened butter with granulated sugar and brown sugar until fluffy.
  4. Beat in the egg and vanilla extract until smooth.
  5. Gradually mix dry ingredients into the wet mixture until just combined.
  6. Prepare the filling by combining brown sugar and cinnamon in a small bowl.
  7. Spread half of the dough on parchment paper, sprinkle with filling, and roll it up tightly.
  8. Slice into rounds and place on a baking sheet lined with parchment paper.
  9. Bake for 10-12 minutes or until golden brown.

how to serve Cinnamon Roll Cookies

Serve Cinnamon Roll Cookies warm or at room temperature. They are delicious on their own, but you can also enhance their flavor with a simple glaze made from powdered sugar and milk. Drizzle the glaze over the top of the cookies for an extra touch of sweetness.

how to store Cinnamon Roll Cookies

To keep your Cinnamon Roll Cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag. They can last for up to three months in the freezer.

tips to make Cinnamon Roll Cookies

  1. Make sure your butter is really softened for a light and fluffy dough.
  2. Don’t overmix the dough once you add the dry ingredients; this helps keep the cookies tender.
  3. You can customize the filling by adding nuts or chocolate chips for extra flavor.
  4. If the dough feels too sticky, chill it in the fridge for about 30 minutes before rolling.

variation

For a fun twist, try adding a cream cheese filling instead of the brown sugar filling. Just mix cream cheese with a little powdered sugar and vanilla. You can also experiment with different spices, like nutmeg or ginger, in addition to cinnamon.

FAQs

Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.

How can I tell when the cookies are done?
The cookies should be golden brown around the edges. You can also touch the top to see if it feels set.

Can I use margarine instead of butter?
Yes, you can use margarine, but it may change the texture slightly. Butter gives the cookies a richer flavor.

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Cinnamon Roll Cookies

  • Author: admin
  • Total Time: 32 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful treat that combines the flavors of classic cinnamon rolls with the easy-to-eat nature of cookies. Perfect for any occasion.

Ingredients

Scale
  • 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
  • For the Filling:
  • ½ cup brown sugar, packed
  • 2 tsp ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. In another bowl, cream softened butter with granulated sugar and brown sugar until fluffy.
  4. Beat in the egg and vanilla extract until smooth.
  5. Gradually mix dry ingredients into the wet mixture until just combined.
  6. Prepare the filling by combining brown sugar and cinnamon in a small bowl.
  7. Spread half of the dough on parchment paper, sprinkle with filling, and roll it up tightly.
  8. Slice into rounds and place on a baking sheet lined with parchment paper.
  9. Bake for 10-12 minutes or until golden brown.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: Cinnamon Roll, Cookies, Dessert, Baking, Sweet Treat

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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