Cinnamon Roll Cookies: Soft, Chewy, and Easy
If you’re a fan of soft, gooey cinnamon rolls and crave the simplicity of cookies, this recipe is about to become your new favorite! These cinnamon roll cookies combine the best of both worlds—a soft, buttery cookie dough rolled up with cinnamon-sugar filling, finished with a sweet glaze. Perfect for holidays, gatherings, or simply indulging at home, these cookies are as delightful to look at as they are to eat.
My New Favorite Cookie
I’ve baked hundreds of cookies over the years, and if you’ve been following me, you know my love for s’mores cookies and classic gooey chocolate chip cookies runs deep. But let me tell you—these cinnamon roll cookies have stolen my heart. They’re everything I love in a dessert: buttery, sweet, and packed with warm, comforting cinnamon flavor. My family couldn’t stop eating them, and I bet yours won’t either! This recipe has earned a top spot in my kitchen, and I’m so excited to share it with you. (Psst… don’t forget to check out my other favorite cookie recipes like S’mores Cookies and Ultimate Chocolate Chip Cookies!)
Why You’ll Love This Recipe
- Irresistible Flavor: Each bite offers the rich, buttery taste of a cinnamon roll, complete with a hint of vanilla and the warmth of cinnamon.
- Easy to Make: No yeast or hours of rising time required! These cookies come together quickly.
- Versatile: Great as a dessert, snack, or even breakfast treat (we won’t judge!).
Let’s dive into how to make these show-stopping cinnamon roll cookies!
Ingredients for Cinnamon Roll Cookies
For the Cookie Dough:
- Salted butter, softened (unsalted works too)
- Light brown sugar
- White granulated sugar
- Large egg (at room temperature)
- Pure vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
For the Cinnamon Filling:
- Salted butter, softened (unsalted works too).
- Brown sugar
- Cinnamon
- Salt
For the Cinnamon Roll Cookie Glaze:
- Powdered sugar
- Milk
- Vanilla extract
- Salt
How to make Cinnamon Roll Cookies
1. Prepare the Dough
- In a large mixing bowl, beat together the softened butter, light brown sugar, and white granulated sugar until creamy and well combined.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together into a thick ball.
2. Roll Out and Fill
- Lightly flour your work surface and roll the dough into a 13×13-inch square.
- Spread the softened butter evenly over the dough, leaving a ½-inch border around the edges.
- Sprinkle the brown sugar, cinnamon, and a pinch of salt evenly across the buttered surface.
3. Roll and Slice
- Carefully roll the dough into a tight log, starting from one edge and working your way across.
- Wrap the log in plastic wrap and freeze for about 10 minutes. This step makes slicing easier.
- Once chilled, slice the log into ½-inch thick cookies and place them on a baking sheet lined with parchment paper.
4. Bake to Perfection
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 10-12 minutes, or until they are lightly golden brown around the edges.
- Allow the cookies to cool completely on a wire rack.
5. Add the Glaze
- In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.
- Drizzle the glaze over the cooled cookies using a spoon or piping bag.
- Let the glaze set for a few minutes before serving.
Pro Tips for Perfect Cinnamon Roll Cookies
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for a smoother dough. Learn my secret tips for quickly bringing ingredients to room temperature here.
- Even Filling: Spread the cinnamon-sugar filling evenly to avoid clumps and ensure every bite is flavorful.
- Chilling is Key: Don’t skip the chilling step! It helps maintain the cinnamon roll cookie shape during baking and makes it easier to slice!
- Storage: Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Frequently Asked Questions
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, roll it into a log, and freeze it for up to 2 weeks. Slice and bake frozen as needed for fresh cookies anytime.
Can I Use a Different Glaze?
Yes, feel free to experiment with cream cheese glaze or a maple-flavored glaze for a seasonal twist.
Can I Make These Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour. Note that the texture might vary slightly.
My Favorite Cookie Tools
Every baker knows that the right tools make all the difference! Here are some of my favorite cookie-making tools that I swear by. These not only make the baking process easier but also ensure perfect results every time. Click the links to check them out and add them to your kitchen:
- Mixing Bowls: A sturdy set of mixing bowls is essential. I love this set of glass mixing bowls for easy prep!
- Stand Mixer: My go-to for creaming butter and sugar is the KitchenAid Stand Mixer.
- Silicone Baking Mats: These non-stick mats ensure cookies bake evenly without sticking.
- Cookie Scoop: For uniform cookie sizes, I rely on this cookie scoop.
- Digital Kitchen Scale: Accuracy matters in baking, and this kitchen scale ensures perfect measurements.
- Cookie Sheets: Your cookie sheets matter and affect the outcome of your cookies. Always opt for light-colored baking trays. These are my go to cookie sheets.
Having these tools on hand makes baking these Cinnamon Roll Cookies (and any cookie) an absolute breeze. If you’re missing any, I highly recommend adding them to your collection!
Why These Cookies Stand Out
Cinnamon roll cookies are more than just a treat; they’re a conversation starter. The swirl of cinnamon and sugar combined with the buttery cookie dough makes them as visually appealing as they are delicious. Whether you’re bringing them to a holiday party or baking them for a cozy night in, these cookies are sure to impress.
A Sweet Ending
Baking doesn’t have to be complicated, and this recipe proves it! With a handful of ingredients and a little love, you can create cookies that bring the comfort of cinnamon rolls to your fingertips. So preheat that oven and let the sweet aroma of cinnamon roll cookies fill your home.
Don’t forget to share your creations on social media and tag us using @everythingjustbaked. We can’t wait to see your cinnamon roll cookies masterpieces!
Try My Other Cookie Recipes!
- Classic Gooey Chocolate Chip Cookies
- Fudgy Double Chocoalte Chip Cookies
- Taylor Swifts Chai Sugar Cookies
- Brown Butter Chocolate Chip Cookies
Ingredients
- ¾ cup salted butter softened (unsalted works too)
- ¾ cup packed light brown sugar
- ¼ cup white granulated sugar
- 1 large egg at room temperature
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ½ cup salted butter softened (unsalted works too)
- ½ cup packed light brown sugar
- 1 tbsp cinnamon
- Pinch of salt
- 1 cup powdered sugar
- 3 tbsp milk
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Prepare the Dough
- In a large mixing bowl, beat together the 3/4 cup softened butter, 3/4 cup light brown sugar, and white granulated sugar until creamy and well combined.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together into a thick ball.
Roll Out and Fill
- Lightly flour your work surface and roll the dough into a 13×13-inch square.
- Spread the softened butter evenly over the dough, leaving a ½-inch border around the edges.
- Sprinkle the brown sugar, cinnamon, and a pinch of salt evenly across the buttered surface.
Roll and Slice
- Carefully roll the dough into a tight log, starting from one edge and working your way across. If the dough is cracking try to piece it together.
- Wrap the log in plastic wrap and freeze for about 10 minutes. This step makes slicing easier.
- Once chilled, slice the log into ½-inch thick cookies and place them on a baking sheet lined with parchment paper.
Preheat your oven to 350°F (175°C).
- Bake the cookies for 10-12 minutes, or until they are lightly golden brown around the edges.
- Allow the cookies to cool completely on a wire rack.
Add the Glaze
- In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable consistency.
- Drizzle the glaze over the cooled cookies using a spoon or piping bag.
- Let the glaze set for a few minutes before serving.
the BEST cookies I’ve had in a long time. I couldn’t stop eating them!! Making again soon for my family to try, gonna have to make a double batch!
hahahah! This is the best compliment thank you so much! Your family is going to love them.
Could I cut them thicker to make a bigger cookie? Im looking to make them 3.5oz each cookie, thoughts?
totally!
These cookies spread much more than I thought it would. I chilled them for 2 hours. Was a little disappointed how they came out. Flavor was just ok for me
My cookies also spread out more than I expected. In addition, it seems that the butter prevented the swirl to stick to the dough. I must confess that I didn’t let it chill long enough. Could that be the problem? I will try again. Can you explain the role of the corn starch in this recipe?