One chilly December afternoon, I set out to bake something special for my grandchildren, who were visiting for the weekend. They adore cinnamon rolls but often don’t have the patience to wait for the yeast dough to rise.
I thought, why not bring the flavor of cinnamon rolls into something quicker and more playful—cookies? I had the kitchen filled with the sweet scent of butter and cinnamon, and before I knew it, little noses peeked around the corner, curious about what was in the oven.
When those cookies came out golden brown, they had the familiar swirls of cinnamon sugar that reminded everyone of a warm bakery. The kids giggled as they picked the ones with the biggest spirals, and my husband couldn’t resist sneaking one before they cooled. That day reminded me how baking doesn’t always have to be complicated to feel special. These cookies became a new family favorite, the kind of recipe that bridges generations without fuss.
No yeast, no long wait times—just tender cookies filled with cinnamon sweetness that feel like a cozy hug. They’re perfect for holiday trays, after-school treats, or even a quick snack with a hot cup of tea. And every time I bake them, I can hear the echoes of laughter from that afternoon, reminding me why I share recipes: food keeps memories alive.
Short Description
Soft, buttery cookies swirled with cinnamon-sugar filling, these cinnamon roll cookies combine the charm of a classic cinnamon roll with the simplicity of a cookie.
Key Ingredients
For the dough:
- 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
Tools Needed
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rolling pin
- Parchment paper
- Baking sheet
- Sharp knife for slicing
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream softened butter with granulated and brown sugars until light and fluffy. This should take about 2 minutes with a hand or stand mixer.
Step 4: Add Wet Ingredients
Beat in the egg and vanilla extract until smooth. Scrape down the bowl to make sure everything is well combined.
Step 5: Combine Dry and Wet Mixtures
Gradually mix the dry ingredients into the wet mixture until just combined. If the dough feels too sticky, add 1 tbsp of flour at a time until it’s easy to handle.
Step 6: Prepare the Filling
In a small bowl, stir together the brown sugar and cinnamon until evenly mixed.
Step 7: Roll Out the Dough
Place half of the dough on parchment paper. Roll into a rectangle about ¼ inch thick.
Step 8: Fill and Roll
Sprinkle evenly with the cinnamon-sugar mixture. Roll the dough up tightly into a log. Repeat with the second half of the dough.
Step 9: Slice the Cookies
Using a sharp knife, slice the logs into ½-inch thick rounds. Arrange on the prepared baking sheet, leaving space between each cookie.
Step 10: Bake
Bake for 10–12 minutes until golden brown and set at the edges. Cool on the baking sheet for 2 minutes before transferring to a wire rack.
Why You’ll Love This Recipe
Familiar flavors of cinnamon rolls in a quicker, no-yeast cookie form
Simple ingredients you already have in your pantry
Kid-friendly recipe that’s fun to bake together
Perfectly portable and freezer-friendly
Warm, cozy flavors that suit every season
Mistakes to Avoid & Solutions
Dough too sticky: Add 1 tbsp of flour at a time until manageable. Don’t overdo it or cookies will be dry.
Filling spilling out: Roll dough tightly and chill for 10 minutes before slicing.
Overbaking: Watch closely after 10 minutes; cookies should be just golden, not dark brown.
Uneven spirals: Roll dough evenly and slice with a sharp, serrated knife for clean swirls.
Flat cookies: Make sure butter is softened, not melted, to help them hold shape.
Serving and Pairing Suggestions
Serve warm with a glass of cold milk or a hot cup of coffee.
Arrange on a holiday dessert platter with other cookies for variety.
Pair with fresh fruit like apple slices or berries for a lighter snack.
Perfect for gifting: package them in a tin lined with parchment.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months; thaw at room temperature.
Reheat in the microwave for 10–15 seconds for a fresh-baked feel.
FAQs
1. Can I make the dough ahead of time?
Yes, you can refrigerate the dough log for up to 24 hours before slicing and baking.
2. Can I freeze the dough instead of baking right away?
Absolutely. Wrap the log tightly in plastic wrap and freeze for up to 2 months. Slice and bake straight from the freezer, adding 1–2 minutes to the baking time.
3. Do I need to chill the dough?
It’s optional, but chilling for 10–15 minutes makes slicing easier and prevents spreading.
4. Can I add a glaze on top?
Yes, a simple powdered sugar and milk glaze drizzled over cooled cookies gives them an extra bakery-style touch.
5. Can I substitute whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat for a nuttier flavor and denser texture.
Tips & Tricks
Use dental floss to slice the rolled dough cleanly without squishing the spirals.
Add a pinch of nutmeg to the filling for extra warmth.
Roll dough between two sheets of parchment to avoid sticking.
For a crispier texture, bake a minute longer; for softer cookies, pull them out earlier.
Recipe Variations
Glazed Cinnamon Roll Cookies: Whisk ½ cup powdered sugar with 2 tbsp milk and drizzle over cooled cookies.
Nutty Cinnamon Roll Cookies: Sprinkle chopped pecans or walnuts over the filling before rolling.
Chocolate Swirl Version: Replace half of the cinnamon in the filling with cocoa powder for a mocha twist.
Apple Cinnamon Cookies: Add ¼ cup finely diced dried apples into the filling for an autumn flavor.
Pumpkin Spice Version: Swap cinnamon in the filling with pumpkin spice blend for a seasonal touch.
Final Thoughts
Every time I pull a tray of these cinnamon roll cookies out of the oven, I can’t help but smile. They’re humble, homey, and full of character, just like the old recipes tucked away in my family recipe box. The swirls are not only pretty but also a little playful, inviting anyone to take a bite.
I make them as often for everyday moments as for special occasions, because they’re a treat without all the fuss. They remind me that simple recipes are sometimes the ones that create the best memories. Baking these with my grandchildren has become a tradition that I know they’ll carry on in their own kitchens someday.
Cinnamon Roll Cookies
Ingredients
For the dough:
- 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
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk flour, baking powder, salt, and cinnamon in a medium bowl.
- In a large bowl, cream softened butter with granulated and brown sugars until fluffy, about 2 minutes.
- Beat in the egg and vanilla until smooth, scraping down the bowl as needed.
- Gradually add dry mixture to wet until just combined. If dough is too sticky, add 1 tbsp flour at a time.
- For the filling, stir brown sugar and cinnamon in a small bowl.
- Roll half the dough on parchment into a ¼-inch thick rectangle.
- Sprinkle evenly with cinnamon-sugar, then roll tightly into a log. Repeat with remaining dough.
- Slice logs into ½-inch rounds and place on the baking sheet, spacing apart.
- Bake 10–12 minutes until golden at the edges. Cool 2 minutes on the sheet, then transfer to a wire rack.
