When I first encountered cinnamon roll cookies, it felt like a delightful convergence of two beloved treats: gooey cinnamon rolls and soft, buttery cookies. The moment the warm aroma filled my kitchen while they baked, I was transported back to memories of family brunches where cinnamon rolls were always a star attraction. These cookies offer all the rich flavors of their namesake in a much simpler format, making them perfect for a cozy afternoon snack or a casual gathering with friends. This recipe is straightforward, taking about 30 minutes from start to finish, perfect for bakers of all skill levels.
These cookies are special because they’re not just sweet; they also have that warm, comforting spice of cinnamon and a blissful soft texture that hugs the filling. They’re wonderful for those who love the nostalgic taste of cinnamon rolls but want the convenience of cookies. Plus, they look festive enough for any occasion, whether it’s a holiday gathering or a simple afternoon tea.
"These cookies taste like a warm hug on a plate, absolutely delicious!"
Why you’ll love this
- Quick and easy to prepare in about 30 minutes.
- Bursting with warm cinnamon flavors.
- Soft, chewy texture with a delightful filling.
- Fewer dishes to wash compared to traditional cinnamon rolls.
- Freezes well for later enjoyment.
Step-by-step overview
Making cinnamon roll cookies is a simple, enjoyable process involving mixing, rolling, and slicing. Start by prepping your oven and combining your dry ingredients. Cream the butter and sugars, then mix in the wet ingredients. Add the dry into the wet, and after creating the cinnamon filling, roll and slice the dough into rounds before baking to perfection.
What you’ll need for cinnamon roll cookies
- 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
Ingredient notes & swaps
- All-purpose flour: Can be replaced with a gluten-free blend if necessary.
- Unsalted butter: For an alternative, coconut oil could work, but it will change the flavor slightly.
- Sugars: Brown sugar gives a deep flavor; white sugar can be used exclusively for a lighter taste.
- Egg: For vegan options, a flax egg can substitute.
Cooking method for cinnamon roll cookies
Making these cookies is straightforward and oh-so-rewarding.
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined.
- In another bowl, cream the softened butter with the granulated and brown sugars until fluffy.
- Beat in the egg and vanilla extract until the mixture is smooth and well incorporated.
- Gradually mix the dry ingredients into the wet mixture until just combined; avoid overmixing.
- For the filling, combine brown sugar and cinnamon in a small bowl.
- Spread half of the dough onto a sheet of parchment paper, sprinkle the filling evenly, and roll it up tightly into a log.
- Slice the log into rounds and place them onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until they’re golden brown.
Pro Tip: Check for doneness by looking for a light golden edge and a soft center. They will firm up as they cool.
Helpful cooking tips
- Ensure your butter is at room temperature for easier creaming.
- Alternate between dry and wet ingredients for a well-mixed dough.
- Avoid overbaking; slightly underbaked cookies will remain chewy.
- Refrigerate the dough for about 30 minutes if it feels too soft to roll.
Serving suggestions
These cookies are delightful on their own but can be enhanced with a light drizzle of icing or paired with a hot cup of coffee or tea. Serve them warm for a cozy treat, or let them cool for a charming addition to a cookie platter. They also make a great pairing with vanilla ice cream for a simple dessert.
Storage & reheating tips
To enjoy your cinnamon roll cookies later, store them in an airtight container at room temperature for a few days. If you want to keep them longer, place them in the freezer for up to three months. Just make sure to wrap them well! When ready to eat, simply thaw at room temperature or warm them briefly in the microwave for that fresh-baked taste.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
If your cookies turn out too dry, they may have been overbaked or not enough moisture was added. For a better texture, try adding a tablespoon of milk to the dough. If they spread too much, ensure the butter is not too warm and consider chilling the dough before baking. In case your dough is tough, take care not to overmix after adding the flour.
Recipe variations
Feel free to mix up the filling by adding nuts, chocolate chips, or raisins for an added texture. You can also experiment with different spices, such as nutmeg or pecan, for a twist on flavor. For a seasonal variation, consider adding pumpkin spice to the mix during the fall.
Common questions
Can I make the dough ahead of time?
Yes! Prepare the dough and refrigerate it overnight. When ready to bake, allow it to sit out for a few minutes to soften before rolling.
How do I turn these into a frosting-topped treat?
To make them even more exciting, whip up a simple icing with powdered sugar and milk to drizzle over the cooled cookies.
Are there gluten-free options available?
Absolutely! You can use a gluten-free all-purpose flour blend to make these cookies without gluten.
What’s the best way to thaw frozen cookies?
To thaw frozen cookies, place them in the refrigerator overnight or leave them at room temperature for a couple of hours until soft.
Can I add different nuts or fruits to the filling?
Yes! Chopped nuts like pecans or walnuts and dried fruits such as cranberries or raisins can enhance the flavor and texture of your cinnamon roll cookies.
Cinnamon Roll Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined.
- In another bowl, cream the softened butter with the granulated and brown sugars until fluffy.
- Beat in the egg and vanilla extract until the mixture is smooth and well incorporated.
- Gradually mix the dry ingredients into the wet mixture until just combined; avoid overmixing.
- For the filling, combine brown sugar and cinnamon in a small bowl.
- Spread half of the dough onto a sheet of parchment paper, sprinkle the filling evenly, and roll it up tightly into a log.
- Slice the log into rounds and place them onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until they’re golden brown.