Soft, buttery cookies swirled with warm cinnamon and topped with a sweet glaze—these Cinnamon Roll Cookies are a delightful twist on a classic treat. With just 45 minutes of prep and a quick bake time of 12 minutes, they’re surprisingly easy to make yet feel indulgent. The dough’s tender crumb and the gooey cinnamon filling create a perfect balance of textures, while the glaze adds a creamy finish that’s impossible to resist.
Each bite delivers the cozy aroma of cinnamon and the richness of butter, making these cookies a comforting treat for any occasion. Whether you’re sharing them with friends or savoring one with your morning coffee, they’re sure to bring a smile. Plus, with 30 servings, there’s plenty to go around—or save for later!
Ingredients for Cinnamon Roll Cookies
- COOKIES
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- ⅓ cup (70 g) granulated sugar
- ⅓ cup (70 g) light brown sugar, tightly packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch (helps keep cookies soft)
- ½ teaspoon salt
- FILLING
- ⅓ cup (70 g) light brown sugar, firmly packed
- 2 ½ teaspoons ground cinnamon
- ⅛ teaspoon salt
- 2 Tablespoons unsalted butter, very soft or melted
- GLAZE
- 1 cup (125 g) powdered sugar
- 4-6 teaspoons milk (start with 4 and add as needed)
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Make the Cookie Dough: In a large bowl, combine softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat until creamy and well-combined. Stir in the egg yolk and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully combined.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.
- Prepare the Filling: While the dough chills, mix brown sugar, cinnamon, and salt in a small bowl. Set aside.
- Roll and Fill: On a lightly floured surface, roll the chilled dough into a 12×10-inch rectangle (just over ⅛” thick). Spread melted butter evenly over the dough, leaving a ½-inch border. Sprinkle the cinnamon-sugar mixture over the butter.
- Roll and Freeze: Starting with the longer edge, tightly roll the dough into a log. Pinch the seam to seal. Wrap in wax paper and freeze for 15 minutes.
- Preheat and Slice: Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper. Remove the dough log from the freezer and slice into just under ¼-inch thick rounds.
- Bake: Place the slices 2 inches apart on the prepared sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely on the baking sheet.
- Make the Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Start with 4 teaspoons of milk and add more as needed for a drizzling consistency.
- Finish and Serve: Drizzle the glaze over the cooled cookies. Let it harden for 15-30 minutes, then enjoy!
Perfect Pairings: Serving Suggestions
These Cinnamon Roll Cookies are delicious on their own, but they shine even brighter with a warm beverage. Pair them with a cup of spiced chai tea or a creamy latte for a cozy treat. For a dessert platter, serve alongside fresh fruit like sliced apples or berries to balance the sweetness.
Storage Secrets: Keep Them Fresh
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unglazed cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature and add the glaze just before serving for the best texture.
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step by rolling the dough directly onto parchment paper, spreading the filling, and rolling it up. Freeze the log for just 10 minutes instead of 15 to speed things up. You can also prepare the dough a day ahead and refrigerate it overnight for a quick bake the next day.
Recipe Variations: Mix It Up
Experiment with different fillings to customize your cookies. Try adding chopped pecans or raisins to the cinnamon sugar mixture for extra texture. For a festive twist, swap the vanilla glaze with a cream cheese glaze by mixing in 2 tablespoons of softened cream cheese with the powdered sugar and milk.
Equipment Guidance: Tools You’ll Need
For best results, use a stand mixer or hand mixer to cream the butter and sugar smoothly. A rolling pin with thickness guides ensures your dough is even, and a sharp knife or bench scraper makes slicing the log into cookies a breeze. Don’t forget parchment paper for easy cleanup!
Cinnamon Roll Cookies
Ingredients
COOKIES
- 1 cup unsalted butter softened
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar tightly packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
FILLING
- ⅓ cup light brown sugar firmly packed
- 2 ½ teaspoons ground cinnamon
- ⅛ teaspoon salt
- 2 Tablespoons unsalted butter very soft or melted
GLAZE
- 1 cup powdered sugar
- 4-6 teaspoons milk
- ¼ teaspoon vanilla extract
Instructions
- Combine butter and sugar in a large bowl and use an electric mixer (or stand mixer) to beat until creamy and well-combined.
- Stir in egg yolk and vanilla extract.
- In a separate, medium-sized bowl whisk together your flour, cornstarch, and salt.
- Gradually, with mixer on low-speed, stir dry ingredients into wet until everything is completely combined.
- Form dough into a disk and wrap in plastic wrap. Chill in refrigerator for 15 minutes.
- While dough is chilling, combine brown sugar, cinnamon, and salt in a small bowl and whisk until completely combined. Set aside.
- Once dough has chilled, transfer to a clean, lightly floured surface and roll into 12×10 rectangle (dough should be just over ⅛” thick).
- Spread melted butter evenly over the dough, leaving about ½” of space un-buttered around the perimeter.
- Sprinkle brown sugar/cinnamon mixture over butter.
- Starting with the longer edge, carefully and tightly roll dough into a log. Once you get to the end, pinch the dough to make a seam. Wrap in wax paper and transfer to freezer and freeze for 15 minutes.
- While dough is chilling, preheat oven to 375F (190C) and line several cookie sheets with parchment paper.
- Once dough has chilled and oven has preheated, remove from freezer and use a sharp knife to cut log into slices that are just shy of ¼” thick.
- Carefully transfer slices to prepared cookie sheet, spacing 2” apart.
- Bake on 375F (190C) for 10-12 minutes or until edges of cookies are just beginning to turn a light golden brown.
- Allow cookies to cool completely on baking sheet.
- If desired, drizzle cookies with glaze once cooled.
- To make the glaze, whisk together powdered sugar, milk, and vanilla extract. Start with just 4 teaspoons of milk and add just a small splash more as needed until proper consistency is reached — if you lift your whisk out of the glaze it should leave a thin ribbon that when it falls back into the bowl should hold its shape for a few seconds before dissolving back into the rest of the icing.
- Use a spoon or a small ziploc bag with the corner snipped off to drizzle glaze over cookies.
- Allow glaze to harden (15-30 minutes) and then serve and enjoy!