Cinnamon Roll Cookies (Soft, Swirled & Irresistible)

Introduction

What happens when you combine the buttery sweetness of sugar cookies with the gooey swirls of a cinnamon roll? You get Cinnamon Roll Cookies — the ultimate mash-up dessert. They’re soft, chewy, swirled with cinnamon-sugar, and drizzled with icing for that classic cinnamon roll vibe in cookie form.

These cookies are perfect for holiday baking, gifting, or whenever your sweet tooth craves something extra cozy.

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Ingredients

For the Cookie Dough:

• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp milk

For the Cinnamon-Sugar Filling:

• 3 tbsp unsalted butter, melted
• ½ cup light brown sugar
• 2 tsp ground cinnamon

For the Icing:

• ½ cup powdered sugar
• 1–2 tbsp milk (or heavy cream)
• ½ tsp vanilla extract

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Timing

• Prep Time: 25 minutes (plus chill time)
• Chill Time: 1 hour
• Bake Time: 10–12 minutes per batch
• Total Time: ~1 hour 40 minutes
• Servings: ~24 cookies

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Instructions

Step 1 – Make the Dough

Whisk together flour, baking powder, baking soda, and salt in a bowl. In another large bowl, beat butter and sugars until fluffy. Add egg, vanilla, and milk. Gradually mix in dry ingredients until a soft dough forms.

Step 2 – Chill the Dough

Shape dough into a flat rectangle, wrap in plastic, and chill for at least 1 hour. This makes it easier to roll out.

Step 3 – Roll Out the Dough

On a lightly floured surface, roll dough into a rectangle (about ¼-inch thick). Brush with melted butter, then sprinkle evenly with cinnamon-sugar mixture.

Step 4 – Roll & Slice

Roll dough tightly into a log (like making cinnamon rolls). Slice into ½-inch rounds and place on parchment-lined baking sheets.

Step 5 – Bake

Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden. Cool completely on a wire rack.

Step 6 – Drizzle with Icing

Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and let set before serving.

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Nutrition (per cookie, with icing)

• Calories: ~145 kcal
• Carbs: 20 g
• Fat: 6 g
• Protein: 2 g
• Sugar: 12 g

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Tips & Variations

• Extra cozy: Add a pinch of nutmeg or cardamom to the filling.
• Glazed version: Instead of drizzling, dip the tops in icing for a thicker glaze.
• Make ahead: Freeze dough log before slicing for up to 2 months. Bake straight from frozen (add 2–3 minutes).
• Festive touch: Add colored sprinkles to the icing for holidays.

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Storage

• Room Temp: Keep in an airtight container for up to 4 days.
• Freezer: Store baked cookies for up to 2 months. Reheat in the microwave for a fresh-baked feel.

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Conclusion

These Cinnamon Roll Cookies bring together the best of two classics — the rich swirls of a cinnamon roll and the chewy bite of a sugar cookie. Perfect with a glass of milk, coffee, or hot chocolate, they’ll become your new favorite indulgent treat.

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FAQs

Q1: Can I use store-bought cookie dough?
Yes, you can, but homemade dough gives better flavor and texture.

Q2: Can I skip the icing?
Of course — they’ll still taste amazing with just the cinnamon-sugar swirl.

Q3: Why chill the dough?
Chilling helps the dough roll easier and prevents cookies from spreading too much.

Q4: Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.