These Cinnamon Roll Cookies take everything you love about classic cinnamon rolls — buttery spirals, warm cinnamon sweetness, and a creamy vanilla glaze — and wrap it all up in a soft, chewy cookie. They’re the perfect bake when you want something cozy, nostalgic, and downright irresistible.
Why this recipe is so delicious: buttery cookie dough flavored with extra vanilla, a swirl of brown sugar and cinnamon, and a tender texture that melts in your mouth. Each cookie bakes up with those beautiful cinnamon spirals that look as good as they taste!
So grab your apron and let’s bake up a batch of these little cinnamon-swirled beauties!
Before You Begin
✨ Use room-temperature ingredients: Cold butter or eggs can make the dough dense or tough.
✨ Measure flour correctly: Spoon it into your cup and level it off — too much flour leads to dry dough.
✨ Chill the dough: This helps the cookies roll neatly and hold their shape while baking.
✨ Keep them cold: If the dough softens as you roll or slice, chill again before baking for perfect spirals.
✨ Cool completely before glazing: Let the cookies rest so the glaze sits beautifully on top instead of melting in.
🥣 Ingredients for Cinnamon Roll Cookies
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Cookie Dough
- Unsalted Butter – Softened to room temperature so it creams easily with the sugar. Creates that rich, buttery cookie base.
- Granulated Sugar – Sweetens the dough and helps the cookies bake up soft with lightly golden edges.
- Large Egg – Binds everything together and adds a little lift.
- Pure Vanilla Extract – Adds warmth and flavor depth—don’t skimp here! I use 1½ teaspoons for that bakery-style aroma.
- Sour Cream – Just two tablespoons make all the difference! It keeps the dough soft and tender for perfect rolling and slicing.
- All-Purpose Flour – The foundation of your dough; measure by spooning and leveling for accuracy.
- Baking Powder – Helps the cookies puff slightly while still keeping their swirl shape.
- Salt – Balances the sweetness and enhances every flavor in the dough.
Cinnamon Filling
- Light Brown Sugar – Gives that signature cinnamon-roll caramel sweetness and a hint of molasses flavor.
- Ground Cinnamon – The star spice! Use a fresh, fragrant cinnamon for the best flavor payoff.
Vanilla Glaze
- Powdered Sugar – The base of your glaze; sift it first for a smooth drizzle.
- Heavy Cream – Thins the glaze to a creamy, luscious consistency—milk works in a pinch.
- Vanilla Extract – Adds a cozy sweetness that ties the cookie and glaze together.
- Pinch of Salt (optional) – A tiny bit tempers the sweetness and brightens the vanilla flavor.
Pro Tips
⭐ Be prepared in advance: Gather all ingredients and tools before you start.
⭐ Mix smart: Use your hand mixer for creaming, but switch to a spoon to add the flour — it prevents overmixing.
⭐ Cut cleanly: A serrated knife or unflavored dental floss gives neat, even spirals.
⭐ Keep the dough cold: If it softens, chill it again for 10 minutes before slicing or baking.
⭐ Perfect presentation: Wait until cookies are fully cooled before glazing so the icing stays bright and defined.
Frequently Asked Questions
⭐ What ingredients will I need for this recipe?
You’ll need butter, granulated sugar, egg, vanilla, flour, baking powder, salt, brown sugar, cinnamon, powdered sugar, and heavy cream.
⭐ What supplies and baking equipment will I need?
You’ll need cookie sheets, parchment paper, mixing bowls of several sizes, measuring cups, a hand mixer, a wooden spoon, and a knife.
⭐ Can I make substitutions or additions to this recipe?
Yes! You can use either salted or unsalted butter (just reduce the added salt slightly and add a bit more flour). Add a pinch of clove, ginger, or cardamom for a spiced variation.
⭐ How long will it take to make this recipe?
Plan about 2 hours total: 20 minutes to mix, 1 hour to chill, 10–12 minutes to bake, and 10 minutes to cool.
⭐ How should I store my Cinnamon Roll Cookies?
Store in an airtight container in the refrigerator for up to 5 days.
⭐ Can I freeze my cookies?
Yes! Freeze baked cookies (unglazed) for up to 3 months. Thaw, then glaze before serving.
What to Serve With
These cookies are wonderful alongside a mug of homemade Crockpot hot chocolate or a platter of Italian Christmas cookies and chocolate crinkle cookies for a festive dessert table. For brunch or gifting, pair them with creamy fruit salad or a loaf of peach bread for a cozy sweet spread.
How To Make Cinnamon Roll Cookies
- Make the Cookie Dough: In a large bowl, beat the butter and sugar together. Add the egg and vanilla then mix.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry mixture to the butter mixture along with the sour cream. Mix.
- Chill the Dough: Shape the dough into a thick disc, wrap it tightly in plastic wrap, and refrigerate.
- Roll the chilled dough into a 10×12-inch rectangle.
- Add the Cinnamon Filling: In a small bowl, combine brown sugar and cinnamon.
- Sprinkle evenly over the dough, pressing lightly so it adheres.
- Roll + Slice: Slice the log into ½-inch rounds.
- Place cookies about 2 inches apart on the prepared sheets. Bake.
- Glaze: In a small bowl, whisk together powdered sugar, heavy cream, and vanilla until smooth.
- Drizzle the glaze over cooled cookies.
- Let it set before serving.
***See the full instructions below.
More Yummy Cookie Recipes
- S’mores Cookies
- Brownie Cookies with Cookie Dough Filling
- Chocolate Thumbprint Cookies
- Pecan Shortbread Cookies
- Pumpkin Oatmeal Cookies
- Mississippi Mud Cookies
💗 Tried This Recipe?
If you enjoyed these Cinnamon Roll Cookies, please take a moment to leave a ⭐⭐⭐⭐⭐ star rating and a quick comment — I love hearing from you! 📸 Tag me on Instagram @gonna_want_seconds so I can see your beautiful cookies!
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Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen
Cinnamon Roll Cookies
Ingredients
Cookies:
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract or paste
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons sour cream
Filling
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- pinch salt
Instructions
For The Cookies
- Prepare the Baking Sheets: Line two cookie sheets with parchment paper. Set aside.
- Make the Cookie Dough: In a large bowl, beat the butter (1/2 cup) and sugar (3/4 cup) together with a hand mixer on medium speed until light and creamy, about 2 minutes. Add the egg (1) and vanilla (1 1/2 teaspoons), and continue mixing until fully combined and slightly fluffy, another 1–2 minutes.
- Combine Dry Ingredients: In a separate bowl, whisk together flour (1 3/4 cups), baking powder (1/2 teaspoon), and salt (1/4 teaspoon). Add the dry mixture to the butter mixture along with the sour cream (2 tablespoons), mixing just until no streaks of flour remain. The dough should be soft and slightly tacky but not sticky.
- Chill the Dough: Shape the dough into a thick disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight). Chilling helps the dough firm up for clean spirals.
- Preheat + Roll: Preheat oven to 350°F (177ºC). Lightly flour your counter and rolling pin. Roll the chilled dough into a 10x12-inch rectangle, about ¼ inch thick.
Cinnamon Filling
- Add the Cinnamon Filling: In a small bowl, combine brown sugar (1/4 cup) and cinnamon (1 tablespoon). Sprinkle evenly over the dough, pressing lightly so it adheres.
- Roll + Slice: Starting from a long edge, roll the dough tightly into a log. Pinch the seam closed and gently roll to even out the thickness. Slice the log into ½-inch rounds using a sharp knife or unflavored dental floss (for the cleanest edges). Place cookies about 2 inches apart on the prepared sheets and gently flatten each spiral slightly.
- Bake: Bake for 10–12 minutes, or until the edges are just golden and the centers look set. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Glaze
- Glaze: In a small bowl, whisk together powdered sugar (1 cup), heavy cream (2 tablespoons), vanilla (1 teaspoon), and a pinch of salt until smooth and pourable. Adjust consistency with more cream or sugar as needed. Drizzle the glaze over cooled cookies. Let it set before serving.
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