There is nothing quite like the aroma of freshly baked cinnamon rolls wafting through the kitchen on a cozy morning. But let us be honest, sometimes we want that comforting, spice-kissed flavor without the hours of waiting for yeast dough to rise. That is where these incredible Cinnamon Roll Cookies come in to save the day! This recipe transforms everything you love about the classic bakery treat into an easy, quick-baking cookie that features a gorgeous cinnamon-sugar swirl and a sweet glaze. They are buttery, soft, and absolutely perfect for sharing at holiday gatherings, weekend brunches, or simply enjoying with a warm cup of coffee. Once you take your first bite of these cinnamon roll cookies recipes easy favorites, you will never want to make standard sugar cookies again.
Helpful Tips
- Keep It Cold: Chilling the dough log is crucial. If the dough is too warm, the cinnamon-sugar filling will leak out during baking, and the cookies will lose their neat, swirled shape.
- Perfect Slices: Use unflavored dental floss to slice the cookie log. Slide the floss under the log, cross the ends over the top, and pull tight to cut clean, round slices without squishing the dough.
- Yummy Add-ins: Sprinkle finely chopped pecans or walnuts onto the cinnamon-sugar layer before rolling for a delightful, nutty crunch, or swap the vanilla glaze for a cream cheese glaze.
- Measuring Flour: Always spoon and level your flour rather than scooping it directly with the measuring cup to avoid dense and dry cookies.
Step-by-Step Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar on medium-high speed for 2 to 3 minutes until light and fluffy.
- Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms.
- Turn the dough out onto a large sheet of parchment paper. Roll the dough into a rectangle roughly 12×9 inches in size and about 1/4-inch thick.
- Brush the rolled-out dough with the melted butter, leaving a small border around the edges. Mix the brown sugar and ground cinnamon together in a small bowl, then sprinkle this mixture evenly over the melted butter.
- Starting from the long edge, carefully roll the dough into a tight log, using the parchment paper to help lift and roll. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Remove the chilled dough log from the plastic wrap. Using a sharp knife or a piece of unflavored dental floss, slice the log into 1/2-inch thick slices.
- Place the cookie slices onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 9 to 11 minutes, or until the edges are just lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled cookies in a spiral pattern.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted (for filling)
- 1/3 cup packed light brown sugar (for filling)
- 1 1/2 tablespoons ground cinnamon (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons heavy cream or milk (for glaze)
- 1/2 teaspoon pure vanilla extract (for glaze)
Shopping List
- Dairy & Eggs: 1 cup unsalted butter, 1 large egg, 2 tablespoons unsalted butter, 2 tablespoons heavy cream or milk
- Pantry: 3/4 cup granulated sugar, 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup packed light brown sugar, 1 1/2 tablespoons ground cinnamon, 1 cup powdered sugar, 1 1/2 teaspoons pure vanilla extract
Equipment Needed
- Stand mixer or hand electric mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Rolling pin
- Parchment paper
- Baking sheets
- Sharp knife or unflavored dental floss
- Wire cooling rack
Variations & Serving Ideas
These delightful Cinnamon Roll Cookies are a gorgeous addition to any dessert platter, especially when served alongside a hot cup of freshly brewed coffee, a creamy latte, or a mug of spicy chai tea. To keep them fresh, store leftovers in an airtight container at room temperature with sheets of parchment paper between the layers to prevent the glaze from sticking together; they will stay soft and delicious for up to 5 days. You can also freeze the baked, unglazed cookies for up to 3 months, then thaw and glaze them just before serving for a bakery-fresh taste!
We hope you fall in love with these delicious, melt-in-your-mouth cinnamon roll cookies just as much as we have! They truly bring the cozy magic of a Sunday morning bakery right into your kitchen with minimal effort. If you try this recipe, please let us know how it turned out by leaving a comment and rating below! Happy baking! #CinnamonRollCookiesRecipes #RecipesFastCinnamonRollCookies #CinnamonRollCookiesRecipesEasy #EasyCinnamonRollCookies
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