Name: Cinnamon Roll Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 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; ½ cup brown sugar, packed (for filling); 2 tsp ground cinnamon (for filling)

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I make this recipe when I want a quick treat that tastes like a cinnamon roll. I need a cookie that is small, warm, and easy to share. Cinnamon Roll Cookies fit that need. They bake fast and bring a soft cinnamon center. I often make them for a school snack or a small party.

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I learned this style when I wanted cinnamon roll flavor with less work. I keep the dough in the fridge. I slice it and bake when I am ready. I call them Cinnamon Roll Cookies because they taste like tiny rolls. They work well when I need a fresh treat without long time or a lot of tools.

This recipe shows how to make a cookie that tastes like a cinnamon roll. The cookie has soft dough and a cinnamon sugar center. The taste is sweet and warm. The dough is mild. The filling is rich with brown sugar and cinnamon. People make these cookies for snacks, school lunches, small parties, and quick desserts. They work well when you want a home baked smell but not a long bake time. The cookies bake in about ten minutes. They are easy to pack for a lunch box or to set on a plate for guests. If you like similar spice treats, try a chewy maple cinnamon cookies idea for another snack.

Why make this recipe

This cookie is quick to make. You mix a few simple items. You roll the dough and slice it. You bake many cookies at once. The bake time is short. The clean up is small. The flavor is close to a cinnamon roll but with less work. The recipe uses common pantry items. It works on a weeknight or a weekend. It fits a small dessert need or a lunch box. You can make the dough ahead and chill it. This saves time on a busy day. The cookie also travels well. You can bring it to a meeting or a picnic. The price to make them is low and the result is tasty.

How to make Cinnamon Roll Cookies

First, you will make dough with flour, butter, sugar, and egg. Then you will make a simple cinnamon sugar filling. You roll half the dough flat, add the filling, and roll it up tight like a log. You chill or set the log for a short time so it firms up. Then you slice the log into rounds and set them on a baking sheet. In the oven the cookies puff and the edges turn light brown. The center stays soft and full of cinnamon flavor. After baking, the cookies cool and firm a little. You can make the dough ahead and keep it in the fridge. For a matching drink idea on the side, see a cinnamon roll dirty soda to serve.

Ingredients

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

This list uses common items you may already have. The flour and baking powder give the cookie body and lift. The cinnamon in the dough adds mild spice. Butter and sugars make the dough soft and sweet. The egg and vanilla bind the dough and add flavor. The filling is simple: brown sugar and cinnamon mix to make a soft, sweet center. You can change sugar amounts a little for more or less sweetness. The short list makes the recipe easy to buy for. The amounts let you make about two dozen small cookies, depending on slice size.

Directions

Preheat your oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, salt, and cinnamon. In another bowl, cream softened butter with granulated and brown sugars until fluffy. Beat in the egg and vanilla extract until smooth. Gradually mix dry ingredients into the wet mixture until just combined. Prepare the filling by combining brown sugar and cinnamon in a small bowl. Spread half of the dough on parchment paper, sprinkle with filling, and roll it up tightly. Slice into rounds and place on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown.

Preheating the oven makes sure the cookies bake evenly. Whisking the dry items mixes the leavening and spice well. Creaming the butter and sugars traps air and gives a soft texture. Adding the egg and vanilla makes the dough smooth. Mixing the dry into the wet slowly stops the dough from becoming tough. The filling works best if the sugar is even and not lumpy. Rolling the dough on parchment keeps it from sticking. Rolling tight helps the cookie keep a clear swirl. Chill the log a bit if the dough softens; this makes slicing easier. Bake until the edges are light gold. Let the cookies cool on the sheet a few minutes before you move them.

How to serve Cinnamon Roll Cookies

Serve these cookies warm for best taste. You can heat a cookie for a few seconds in the microwave to get a soft center. Put them on a small plate for a snack. Offer coffee, tea, or milk with the cookies. You can add a simple glaze of powdered sugar and milk if you want a sweeter top. Place a few cookies in a paper bag or box for a snack on the go. For a small party, set them on a platter with napkins. You can also serve them with fruit or a simple dip like cream cheese thinned with milk. Keep serving simple so the cinnamon flavor stays clear and not masked.

You can pair these cookies with other baked goods if you like. For a fruity side, try seeing some strawberry cinnamon rolls for a change in the menu. Keep portion size small. These cookies are sweet and filling.

How to store Cinnamon Roll Cookies

Store cooled cookies in an airtight container at room temperature for up to three days. Place a sheet of parchment between layers to stop them from sticking. If you plan to keep them longer, put them in the fridge for up to a week in a sealed container. For longer storage, freeze the slices or baked cookies. To freeze dough log slices, wrap the log in plastic wrap and foil, then freeze. You can freeze baked cookies in a single layer on a tray, then move them to a bag. They keep for up to three months in the freezer.

To reheat from frozen, let them thaw at room temperature for a bit. Warm in a low oven or microwave for a few seconds. If you freeze slices before baking, bake a little longer from frozen. Label containers with the date so you use the older batch first. Use tight lids to keep the cookies soft.

Tips to make Cinnamon Roll Cookies

Use room temperature butter so it creams well with sugar. If the butter is too cold, the dough will be lumpy. If it is too soft, the roll will be hard to slice. Chill the rolled log for 15-30 minutes if the dough feels soft. Use a sharp knife or floss to cut even slices. Slice on a slight angle for a nicer shape. Do not overmix the dough after you add flour. Overmixing can make cookies tough. Bake a test cookie first to check time and oven heat. Adjust time by a minute or two as needed.

If the filling leaks a little during baking, that is okay. It still tastes good. If you want more cinnamon, add an extra half teaspoon to the filling. For less sweet, lower brown sugar in the filling by a tablespoon. Watch the first batch to learn how your oven bakes. Keep extra parchment on hand to make rolling and baking cleaner.

Variation

You can swap things to change the final cookie. Use light brown or dark brown sugar for a mild flavor change. Add a pinch of nutmeg or cardamom with the cinnamon for a warmer spice mix. Mix in chopped nuts like pecans or walnuts to the filling for crunch. Add a small amount of cream cheese in the filling for a tangy center, but keep it chilled before slicing. For a sweeter top, make a glaze with powdered sugar and a little milk and drizzle after baking.

If you want a softer cookie, bake on a lower shelf and for a minute less. For a crisper cookie, bake a bit longer and let them cool fully on the sheet. You can also cut larger or smaller slices to change size. These swaps keep the basic method but let you change texture and flavor with simple moves.

FAQs

Q: Can I make the dough ahead? A: Yes. Wrap the dough log in plastic and chill for up to 3 days. You can slice and bake when ready.

Q: Can I freeze the cookies? A: Yes. Freeze baked cookies in a sealed bag for up to 3 months. Thaw at room temperature and warm slightly before serving.

Q: Can I make these without an egg? A: You can try an egg substitute like a flax egg. The texture will be a bit different but still fine.

Q: Do I need to use brown sugar in the filling? A: Brown sugar gives a soft, molasses taste. You can use white sugar if needed, but the taste will change.

Q: How do I stop the filling from leaking? A: Roll tightly and chill the log before slicing. Do not overfill the dough when you spread the sugar.

Q: Can I add icing? A: Yes. A simple powdered sugar and milk glaze works well. Brush it on after the cookies cool a bit.

Conclusion

For more recipe ideas and a full version of another cinnamon roll cookie, see Sally’s Baking Cinnamon Roll Cookies. For a different take and more tips, look at the Cookies and Cups Cinnamon Roll Cookies Recipe.

Cinnamon Roll Cookies with Swirled Cinnamon Sugar Filling