These cinnamon roll cookies give you all the cozy flavors of a classic cinnamon roll, but they’re way less fussy to make. Instead of dealing with yeast dough, you just roll out a simple butter cookie base, spread it with cinnamon-sugar, and slice it into spirals.

They bake up crisp on the edges but stay tender in the middle, with that perfect swirl of cinnamon running through each bite. I like making these during the holidays since they look impressive on a cookie plate but don’t take all day. Plus, you can freeze the dough rolls and slice off just what you need – perfect when you want fresh-baked cookies without starting from scratch.

What you need for Cinnamon Roll Cookies

Ingredients You’ll Need For This Recipe

2¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract

Ingredients You’ll Need For The filling

¼ cup unsalted butter, melted
⅔ cup brown sugar
2 tablespoons ground cinnamon

Ingredients You’ll Need For The glaze

1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

How to make Cinnamon Roll Cookies

1. Start by getting butter really soft – I leave mine on the counter for about an hour. You should be able to easily press your finger into it, but it shouldn’t be melted. This will make all the difference in how your dough comes together.

2. In a medium bowl, whisk together flour, baking powder, and salt. This helps distribute the leavening evenly so your cookies rise uniformly. Set this aside for now.

3. In a large mixing bowl, cream the softened butter and granulated sugar until it’s light and fluffy – about 3-4 minutes. Don’t rush this step! The mixture should turn slightly pale and look almost whipped. Scrape down the sides of the bowl a couple times during mixing.

4. Beat in eggs one at a time, waiting until the first is fully mixed in before adding the second. Add the vanilla extract. The mixture might look a bit curdled at this point – that’s totally normal.

5. Gradually add your flour mixture, mixing on low speed just until everything comes together. The dough should be soft but not sticky – kind of like play-dough. If it feels too sticky, chill it for about 30 minutes.

6. Roll the dough between two pieces of parchment paper into a rectangle about 12×15 inches. Try to keep the thickness even – about ¼ inch is perfect. The parchment paper prevents sticking without adding extra flour, which can make your cookies tough.

7. For the filling, brush the melted butter evenly over your dough rectangle, getting right to the edges. Mix the brown sugar and cinnamon together, then sprinkle it evenly over the butter. Use your hands to gently pat it down so it sticks.

8. Now for the fun part – starting from the long edge, use the parchment paper to help you roll the dough into a tight log. If the dough feels too soft to cut, wrap it in plastic and chill for about 30 minutes.

9. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

10. Cut your log into ½-inch slices using a sharp knife (I find dental floss works great too!). Place them about 2 inches apart on your prepared baking sheets – they will spread a bit.

11. Bake for 12-14 minutes, rotating the pan halfway through. Look for light golden edges while the centers still look slightly soft – they’ll set up as they cool. Let them rest on the baking sheet for 5 minutes before moving to a cooling rack.

12. While they’re cooling, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla for the glaze. Add more milk a few drops at a time until you get a consistency that’s thick but drizzleable – it should fall in a ribbon from your whisk.

13. Once the cookies are completely cool (this is important or your glaze will melt!), drizzle the glaze over them in a zigzag pattern. Let the glaze set for about 30 minutes before stacking or storing.

These cookies stay fresh in an airtight container for about 5 days, if they last that long! The dough can also be frozen for up to 3 months – just slice and bake straight from frozen, adding 1-2 minutes to the baking time.

🔍 Recipe Notes & Tips

Don’t skip softening the butter! Cold butter = tough cookies
Use room temp eggs for better mixing
No parchment? Plastic wrap works too for rolling
Dough getting sticky? Pop in fridge for 15 mins between steps
Clean cuts tip: Wipe knife between slices
If glaze is too thick, microwave milk for 10 seconds – warm milk mixes better

🍽️ Serving Suggestions

Perfect with coffee or hot chocolate
Glass of cold milk is classic
Serve slightly warm (10 secs in microwave) for that fresh-baked feel
Great on brunch platters with fruit
Makes killer ice cream sandwiches with vanilla ice cream

🎯 Make it Work for

Holiday platters: Add red/green sprinkles to glaze
Bake sales: Package in sets of 4 with clear wrap
Brunch: Serve mini-sized (cut slices thinner)
Gift giving: Stack in mason jars with ribbon
Party favors: Wrap individually in wax paper

📦 Storage & Leftovers

Room temp: 5 days in airtight container
Freeze baked cookies: Up to 2 months (no glaze)
Freeze dough log: Up to 3 months
Refresh stale cookies: 10 secs in microwave
Layer with wax paper if stacking

Cinnamon Roll Cookies