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These cinnamon roll cookies give you everything good about a warm cinnamon bun in a biscuit you can hold in one hand. A soft, buttery sugar cookie dough is spread with brown sugar and cinnamon, rolled into a log, sliced into spirals and finished with stripes of vanilla glaze.
In short, these are slice and bake sugar cookies: the dough is rolled out, spread with butter, brown sugar and cinnamon, rolled into logs, chilled for at least 1 hour, then cut into 1/4-inch rounds and baked at 350°F (175°C) for 10 to 12 minutes. The recipe takes about 1 hour 42 minutes including chilling, makes 24 cookies and works out at about 205 calories per glazed cookie.
I started baking cinnamon roll cookies one December because I wanted the smell of cinnamon rolls without the yeast, the proving and the early alarm. Honestly, they have become the tin I am asked for most. Because the logs are made ahead and chilled, the baking itself takes barely twelve minutes.
Quick Breakdown
Why You’ll Love These Cinnamon Roll Cookies
- No yeast, no proving. You get the swirl and the flavour of a cinnamon bun with a simple slice and bake dough.
- Soft centres, tender edges. The cookies bake just until the rims turn pale gold, so the middles stay soft.
- Made for planning ahead. The logs wait in the fridge or freezer until you are ready, which makes them ideal for Christmas baking.
- A batch of 24. That is enough for a cookie tray, a gift tin and a few for the cook.
- They look impressive. In fact, the spiral does all the decorating for you.
Ingredient Notes
For the Cookie Dough
- Unsalted butter. 1 cup (226 g), softened. It should dent easily when pressed but still feel cool. Greasy, half melted butter makes the dough sticky and the cookies spread.
- Granulated sugar. 1 cup (200 g).
- Egg. 1 large, at room temperature so it blends in smoothly.
- Vanilla extract. 1 tablespoon. Yes, a whole tablespoon. It is what makes the dough taste like the soft middle of a bakery roll.
- All-purpose flour. 2 3/4 cups (about 345 g). Spoon it into the cup and level it off; scooping straight from the bag packs in too much and gives a dry, crumbly dough.
- Baking powder. 1 teaspoon.
- Salt. 1/2 teaspoon.
For the Cinnamon Filling
- Unsalted butter. 4 tablespoons (56 g), softened until spreadable.
- Brown sugar. 1/3 cup (about 70 g).
- Ground cinnamon. 1 tablespoon. Most supermarket jars are cassia, which is the bold, spicy kind you want here. Healthline explains how cassia and Ceylon cinnamon differ in flavour and strength if you like to know what is in the jar.
For the Glaze
- Powdered sugar. 1 cup (120 g), sifted if it is lumpy.
- Milk. 2 tablespoons.
- Vanilla extract. 1/2 teaspoon.
Why Chilling the Dough Matters
The hour in the fridge is not optional for cinnamon roll cookies, and it does two jobs. First, it firms the butter in both the dough and the filling, so a knife cuts clean spirals instead of squashing the log flat. Second, cold dough holds its shape in the oven, which keeps the swirl sharp.
King Arthur Baking tested this side by side and found that even 30 minutes of chilling noticeably reduces how far cookie dough spreads, because the fat stays solid for longer as it bakes. For a rolled, sliced cookie like this one, I give it the full hour, and overnight is even better.
How To Make Cinnamon Roll Cookies
1. Cream the butter and sugar. First, beat the softened butter and granulated sugar in a large bowl until pale and fluffy, about 2 to 3 minutes. I use a stand mixer with the paddle, though a hand mixer does the job just as well. Beat in the egg and vanilla.
2. Add the dry ingredients. Next, add the flour, baking powder and salt. Mix on low only until a soft dough comes together and no dry flour remains at the bottom of the bowl.
Fill and Shape the Logs
3. Roll out two rectangles. Then divide the dough in half. On a lightly floured surface, roll each half into a 10×12-inch rectangle. A French rolling pin makes it easier to keep the thickness even. If the dough feels sticky, chill it for 15 minutes before you roll.
4. Mix and spread the filling. Stir the softened butter, brown sugar and cinnamon into a smooth paste. Spread half over each rectangle, going almost to the edges but leaving a thin bare strip along one long side so the log seals.
5. Roll into logs and chill. Starting from a long side, roll each rectangle up tightly, using a bench scraper or the edge of the parchment to help it along. Wrap both logs in plastic wrap and refrigerate for at least 1 hour.
Slice, Bake and Glaze
6. Slice. After that, preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper. Cut the cold logs into 1/4-inch rounds with a sharp knife and set them 2 inches apart.
7. Bake. Bake for 10 to 12 minutes, until the edges are only just starting to turn golden. The centres will look slightly underdone, which is what keeps them soft. Leave the cookies on the sheet for 5 minutes, then move them to a wire rack.
8. Glaze. Finally, whisk the powdered sugar, milk and vanilla until smooth. Once the cookies are completely cool, drizzle the glaze over them in thin lines and let it set.
Troubleshooting: Cracks, Squashed Swirls and Spreading
- The dough cracks as I roll it up. It is either too cold or too dry. Let it sit for 5 minutes, then roll slowly, pressing any cracks back together with your fingers. Next time, measure the flour more lightly.
- The slices come out oval. The log was not cold enough, or the knife is dull. Chill it longer, use a thin sharp blade, and give the log a quarter turn after every few cuts so one side does not flatten.
- The filling leaks out. Melted filling is the usual cause. It should be a soft paste, never liquid. A tight roll and a well sealed seam help too.
- They spread into each other. Warm dough or a hot baking sheet. Keep the second log in the fridge while the first bakes, and let the sheet cool between batches.
- They are dry or hard. They baked too long. Pull them when the edges are barely golden; they keep cooking on the hot sheet.
Tips for the Best Cinnamon Roll Cookies
- Roll the dough between two sheets of parchment if your kitchen is warm. You need less flour, and you can lift the whole sheet to help the roll along.
- Trim the ragged ends of each log before slicing. They bake up wonky, so call them the baker’s share.
- Slide dental floss under the log, cross the ends over the top and pull. It cuts through without pressing down at all.
- Bake one sheet at a time on the middle rack for the most even colour.
- Wait until the cookies are fully cool before glazing. On warm cookies the glaze melts and turns see-through.
- For a thicker, whiter drizzle, add the milk a teaspoon at a time and stop when the glaze falls in a slow ribbon.
Storage and Freezing
- Room temperature. Once the glaze has set, store your cinnamon roll cookies in an airtight container for up to 5 days, with parchment between the layers.
- Dough logs in the fridge. Wrapped tightly, the logs keep for up to 3 days, so you can slice and bake fresh cookies whenever you like.
- Dough logs in the freezer. Wrap in plastic, then foil, and freeze for up to 3 months. Thaw in the fridge until you can cut through without the log shattering.
- Baked cookies in the freezer. Freeze them unglazed for up to 3 months. Thaw at room temperature, then glaze.
Variations and Substitutions
- Cream cheese glaze. Beat 2 ounces of soft cream cheese into the glaze for the classic cinnamon bun finish. Store these in the fridge.
- Brown butter glaze. Swap the milk for cooled browned butter plus a splash of milk for a nutty, toffee flavour.
- Pecan swirl. Scatter very finely chopped pecans over the filling before rolling.
- Extra spice. Add a pinch of nutmeg or cardamom to the filling for a warmer, more festive cookie.
- Salted butter. It works. Simply leave out the 1/2 teaspoon of salt in the dough.
- Want the real thing? When you have a morning to spare, my bread machine cinnamon rolls let the machine do the kneading.
What to Serve With Them
Cinnamon roll cookies are at their best with something hot to drink. A mug of my gingerbread chai beside a plate of them is about as cosy as an afternoon gets.
For a holiday cookie tray, I like to mix shapes and textures. So I pair the spirals with sourdough discard cookies for chew, Butterfinger balls for a no-bake bite, and a batch of freezer cookie dough balls baked straight from frozen. That way, half the tray was made weeks ahead.
Frequently Asked Questions
Dough and Baking
Do you have to chill cinnamon roll cookie dough?
Yes, for at least 1 hour, and overnight is even better. Without that time in the fridge the logs are too soft to slice cleanly, and the cookies spread and lose their swirl.
How thick should you slice cinnamon roll cookies?
About 1/4 inch. Thinner slices bake crisp, while thicker ones stay doughy in the middle and need a minute or two longer.
How do you know when cinnamon swirl cookies are done?
After 10 to 12 minutes at 350°F (175°C), the edges are just turning pale gold and the tops look dry. The centres should still seem a little soft; they firm up as they cool on the sheet.
Can I make cinnamon roll cookies without a mixer?
Yes. Use a wooden spoon and properly softened butter, and cream it with the sugar for a few minutes until it looks lighter. After that, the rest comes together easily by hand.
Storage and Swaps
Can you freeze cinnamon roll cookie dough?
Yes. The wrapped logs freeze for up to 3 months, or keep for 3 days in the fridge. Thaw them in the fridge, then slice and bake as usual.
Why is the glaze on my cookies too thin?
There is a little too much milk; the glaze needs only 2 tablespoons for 1 cup of powdered sugar. Whisk in more powdered sugar a spoonful at a time until it drizzles in a slow ribbon.
Can you use store bought sugar cookie dough for cinnamon roll cookies?
In a pinch, yes. However, bought dough is softer, so knead in a few spoonfuls of flour, chill it well before rolling, and expect a little more spread.
How long do glazed cinnamon swirl cookies last?
Up to 5 days in an airtight container at room temperature once the glaze has set, with parchment between the layers. Unglazed baked cookies freeze for up to 3 months; glaze them after thawing.
How many calories are in a cinnamon roll cookie?
About 205 calories per glazed cookie when the batch makes 24, with roughly 27 g carbohydrates, 16 g sugar and 10 g fat. These figures are estimates.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter (226 g), softened
- 1 cup granulated sugar (200 g)
- 1 large egg
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour (345 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Cinnamon Filling
- 4 tablespoons unsalted butter (56 g), softened
- 1/3 cup brown sugar (70 g)
- 1 tablespoon ground cinnamon
For the Glaze
- 1 cup powdered sugar (120 g)
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Beat the softened butter and granulated sugar in a large bowl until pale and fluffy. Beat in the egg and vanilla.
- Add the flour, baking powder and salt and mix until a soft dough comes together.
- Halve the dough. On a lightly floured surface, roll each half out to a 10x12-inch rectangle.
- Stir the softened butter, brown sugar and cinnamon into a smooth paste. Spread half of it over each rectangle.
- Roll each rectangle up tightly from a long side to make a log. Wrap the logs in plastic wrap and chill for at least 1 hour.
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cut the cold logs into 1/4-inch rounds and arrange them 2 inches apart on the lined sheets.
- Bake for 10 to 12 minutes, until the edges are only just turning golden. Leave on the sheet for 5 minutes, then move to a wire rack to cool.
- Whisk the powdered sugar, milk and vanilla until smooth, then drizzle over the cooled cookies.
