Cinnamon Roll Cookies Recipe is like having your favorite cinnamon swirl treat in a perfectly bite-sized form. If you love the gooey, cinnamon-sugar goodness of cinnamon rolls but want something quicker and easier to munch on, these cookies will hit the spot. Plus, they’re fun to make and smell incredible while baking—your kitchen will smell like a cozy bakery in no time.
Why You'll Love Cinnamon Roll Cookies Recipe
These cookies pack all the warm, spicy flavors of a cinnamon roll without the fuss of rolling dough and waiting for rising times. They bake faster, which means less time staring at the oven and more time enjoying your sweet reward. Also, they have that perfect balance of soft and chewy with a little crisp around the edges. Who doesn’t want that?
Variations I’ve Tried and Loved
I’ve experimented with a few twists on this recipe, and here are some winners:
- Adding chopped nuts like pecans or walnuts for a little crunch.
- Swirling in some cream cheese frosting after baking for an extra indulgent treat.
- Mixing in a handful of raisins or dried cranberries for a fruity surprise.
- Using brown sugar instead of white sugar in the cinnamon filling for a deeper caramel flavor.
Ever thought about tossing in a pinch of nutmeg or cardamom? It adds a subtle warmth that complements the cinnamon beautifully.
Ingredients You’ll Need
For the dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the cinnamon filling:
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Optional glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
How I Make Cinnamon Roll Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the softened butter and sugar until creamy.
- Add the egg and vanilla extract to the butter mixture, mixing well.
- Alternate adding the dry ingredients and sour cream to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine brown sugar, cinnamon, and melted butter to make the filling.
- Spread half of the cookie dough evenly into a greased or parchment-lined 9×9 inch pan.
- Sprinkle the cinnamon filling evenly over the dough layer.
- Dollop the remaining dough on top and gently spread it as evenly as possible.
- Bake for 25-30 minutes or until the top is golden and a toothpick inserted comes out clean.
- Let cool completely before cutting into squares or rectangles.
Serving
These cookies are fantastic on their own, but if you want to up the ante, drizzle the optional glaze over the cooled cookies. It adds a sweet, creamy finish that makes them even more irresistible. Pair with a cup of coffee or hot chocolate for a cozy snack or dessert.
Expert Baking Tips for Cinnamon Roll Cookies
- Make sure your butter is softened but not melted. It helps create the right dough texture.
- Don’t overmix the dough once you add the flour. Overworking it can make the cookies tough.
- Use parchment paper or a silicone baking mat to avoid sticking and make cleanup easier.
- Let the cookies cool completely before cutting or glazing. Otherwise, they might crumble or the glaze will melt too much.
- If you want a more intense cinnamon flavor, sprinkle a little extra cinnamon sugar on top before baking.
Storing Leftovers
Store these cookies in an airtight container at room temperature for up to 4 days. They taste great slightly warmed up, so pop one in the microwave for 10 seconds if they get a little firm. You can also freeze them for up to 2 months—just thaw at room temperature before enjoying.
Common Mistakes to Avoid
- Skipping the sour cream will change the texture, making the cookies less tender.
- Spreading the top layer of dough too thin can cause uneven baking or burning.
- Using too much cinnamon in the filling might overpower the cookie’s sweetness.
- Not letting the cookies cool fully before cutting can lead to crumbly pieces.
Nutrition Facts (per serving)
- Calories: 210 kcal
- Carbohydrates: 28 g
- Protein: 2 g
- Fat: 10 g
- Fiber: 1 g
- Sugar: 15 g
These cinnamon roll cookies hit the sweet spot between a cookie and a cinnamon roll. Give them a try when you want a cozy, cinnamon-flavored treat without the wait!
Cinnamon Roll Cookies Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- In a small bowl, combine ground cinnamon and brown sugar.
- Roll portions of the dough into logs approximately 6 inches in length, sprinkle with the cinnamon sugar mixture, then roll slightly to coat.
- Slice the logs into 1/2-inch thick cookies and place on the prepared baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.