Irresistible Cinnamon Roll Cookies Recipe | Soft Swirled Cookies with Cinnamon Sugar & Glaze
These Irresistible Cinnamon Roll Cookies combine the best of two beloved treats: the soft, chewy texture of a cookie and the warm, spiced swirl of a classic cinnamon roll. Each cookie is rolled with a buttery cinnamon-sugar filling and finished with a drizzle of sweet vanilla glaze. Perfect for holiday cookie trays, cozy mornings, or anytime you crave a nostalgic bite, these cookies are easy to make and impossible to resist. They’re a hug in cookie form—comforting, sweet, and full of cinnamon-spiced joy.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Rolling Pin
- Parchment paper
- Serrated knife or dental floss
- Baking sheet
- Cooling rack
Ingredients
Dough
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
Filling
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- 3 tbsp softened butter
Glaze (optional)
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Cream butter & sugar: Beat butter and granulated sugar until light and fluffy.
- Add wet ingredients: Mix in eggs and vanilla until smooth.
- Combine dry ingredients: Whisk flour, baking powder, and salt. Gradually add to wet mixture to form a soft dough.
- Prepare filling: Mix brown sugar, cinnamon, and softened butter into a spreadable paste.
- Roll dough: On parchment paper, roll dough into a rectangle (~¼-inch thick).
- Spread filling: Evenly spread cinnamon-sugar mixture over dough.
- Form log: Roll dough tightly into a log. Wrap in plastic and chill for 1 hour.
- Slice cookies: Use a serrated knife or dental floss to cut ½-inch rounds.
- Bake: Place on parchment-lined sheet. Bake at 350°F (175°C) for 10–12 minutes until edges are lightly golden.
- Cool & glaze: Cool on a rack, then drizzle with glaze or cream cheese frosting.
Notes
- Make-ahead: Dough can be chilled up to 2 days before baking.
- Storage: Keep baked cookies in an airtight container for 5–7 days.
- Freezing: Freeze dough logs or baked cookies for up to 2 months. Thaw slightly before slicing.
- Avoid mistakes: Don’t overbake, roll dough too thin, or skip chilling.
- Variations: Add nuts, swap glaze flavor (maple, almond), or use pumpkin spice for a seasonal twist.
- Nutrition: Can be lightened with monk fruit or coconut sugar; add oats or almond flour for fiber; use dairy-free butter and milk for allergy-friendly versions.