Irresistible Cinnamon Roll Cookies

There’s something magical about the smell of warm cinnamon sugar swirling through the kitchen. These Irresistible Cinnamon Roll Cookies combine the soft, buttery goodness of cookies with the nostalgic charm of cinnamon rolls, creating a bite-sized treat you’ll crave again and again.

Imagine sinking your teeth into a soft sugar cookie layered with cinnamon sugar filling, then drizzled with a sweet, creamy glaze. These cookies are chewy in the center, slightly crisp on the edges, and packed with comforting flavors that make them perfect for holidays, cozy weekends, or anytime you need a sweet pick-me-up.

This recipe is beginner-friendly and doesn’t require fancy tools. We’ll start with a buttery cookie dough, roll it up with a generous layer of cinnamon sugar, slice it into neat swirls, and bake until golden. The result? Cookies that look stunning, taste heavenly, and disappear faster than you can say, “save me one!”

Whether you’re baking for a cookie exchange, a holiday platter, or a fun weekend project, these cinnamon roll cookies are guaranteed to impress. Plus, they store beautifully, making them a make-ahead dream.

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What Makes These Cinnamon Roll Cookies Special?

• Classic cinnamon roll flavor in cookie form – All the cozy sweetness of cinnamon rolls without the wait for yeast dough.

• Soft and chewy texture – Perfectly balanced: crisp edges with tender centers.

• Easy to make – No yeast, no long rise times, just mix, roll, slice, and bake.

• Beautiful swirl presentation – These cookies look stunning on dessert tables or holiday trays.

• Make-ahead friendly – The dough can be made in advance, chilled, or even frozen for later.

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Ingredient Notes

Here’s what you need and why it matters:

• Unsalted Butter (1 cup)
  Gives richness and softness. If using salted butter, reduce added salt slightly.

• Granulated Sugar (1 cup)
  Sweetens the dough and creates that melt-in-your-mouth texture.

• Brown Sugar (½ cup, packed)
  Adds moisture and enhances the warm cinnamon filling.

• Eggs (2 large)
  Bind the dough and add tenderness. Room temperature works best.

• Vanilla Extract (2 tsp)
  Balances the cinnamon with subtle sweetness.

• All-Purpose Flour (3 cups)
  The backbone of the cookies. Measure correctly to avoid dryness.

• Baking Powder (1 tsp)
  Adds just enough lift for softness.

• Salt (½ tsp)
  Balances sweetness and deepens flavor.

• Ground Cinnamon (2 tbsp)
  The star of the show—use fresh for maximum aroma.

• Powdered Sugar (1 cup, for glaze)
  Creates a smooth, creamy drizzle.

Optional Substitutions:

• Use almond extract for a twist in flavor.

• Swap half the flour for whole wheat for a nuttier taste.

• Add chopped pecans or walnuts to the filling for crunch.

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How To Make Irresistible Cinnamon Roll Cookies

Step 1: Make the Dough

1. In a large bowl, cream butter and sugar until light and fluffy (about 2 minutes).

2. Beat in eggs and vanilla until smooth.

3. In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet, mixing just until combined.
   Tip: Don’t overmix—this keeps cookies soft!

Step 2: Create the Cinnamon Filling

4. In a small bowl, mix brown sugar and cinnamon. Set aside.

Step 3: Assemble the Swirls

5. Roll dough into a rectangle, about ¼ inch thick.

6. Spread softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture generously.

7. Tightly roll up the dough from the long side into a log. Wrap in plastic and refrigerate for at least 30 minutes.

Step 4: Slice and Bake

8. Preheat oven to 350°F (175°C).

9. Slice chilled dough into ½-inch rounds and arrange on parchment-lined baking sheets.

10. Bake for 10-12 minutes or until edges are lightly golden.
    Tip: Don’t overbake; cookies continue cooking on the sheet.

Step 5: Add the Glaze

11. Mix powdered sugar with 1-2 tbsp milk to form a smooth glaze.

12. Drizzle over cooled cookies and let set for 10 minutes.

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Storage Options

• Room Temperature: Store in an airtight container for up to 4 days.

• Refrigeration: Keeps fresh for up to 1 week; bring to room temperature before serving.

• Freezing: Freeze baked cookies (without glaze) for up to 2 months.

• Reheating Tip: Warm cookies in the microwave for 10 seconds to revive softness.

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Variations and Substitutions

• Chocolate Cinnamon Cookies: Add 2 tbsp cocoa powder to the filling.

• Nutty Cinnamon Rolls: Sprinkle chopped pecans or walnuts over the filling before rolling.

• Pumpkin Spice Version: Replace 1 tsp cinnamon with pumpkin pie spice for a fall twist.

• Cream Cheese Glaze: Swap the glaze for a cream cheese frosting drizzle.

• Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.

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Frequently Asked Questions

1. Can I make the dough ahead of time?
Yes! Prepare the dough, wrap tightly, and refrigerate for up to 2 days or freeze for up to 2 months.

2. Why did my cookies spread too much?
Your dough may have been too warm. Chill it for at least 30 minutes before baking.

3. Can I skip the glaze?
Absolutely! The cookies are delicious on their own, but the glaze adds extra sweetness.

4. Can I make these without eggs?
Yes. Substitute each egg with ¼ cup unsweetened applesauce or 3 tbsp Greek yogurt.

5. How do I get perfect swirls?
Chill your dough before slicing and use a sharp knife to cut clean rounds.

6. Can I double this recipe?
Definitely! It scales perfectly for holiday baking or cookie swaps.

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Conclusion

These Irresistible Cinnamon Roll Cookies are a delightful blend of soft sugar cookies and warm cinnamon rolls, all in a single bite. Perfect for sharing—or keeping all to yourself—they’re a guaranteed hit at any gathering. Try them once, and you’ll bake them again and again!

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