Name: Cinnamon Roll Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup granulated sugar; 0.5 cup packed brown sugar; 1 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.5 cup chopped walnuts or pecans (optional)

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What is cinnamon roll cookie?

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Why you’ll love this recipe?

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How do you make cinnamon roll cookies?

Quick Overview

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Ingredients

For the Main Batter: What are some of the

1 cup (2 sticks) unsalted butter, softened.
34 cup granulated sugar.
34 cup packed light brown sugar. 3 tbsp.
2 large eggs
1 teaspoon vanilla extract per teaspoon.
2 14 cups all-purpose flour. 2 ts
1 teaspoon baking soda. 1 tablespoon baking powder.
1 teaspoon salt is enough for 1 person

Make sure your butter is truly soft for easy creaming. I always pull mine out about an hour before I start baking.

For the Filling:

1 cup (1 stick) unsalted butter, softened.
34 cup packed light brown sugar. 2 teaspoons if desired.
2 tablespoons ground cinnamon. 1 teaspoon salt. 2

I like to use a high-quality cinnamon for the best flavor. Saigon cinnamon is my personal favorite.

For the Glaze:

2 cups powdered sugar is enough for 1 serving
¼ cup milk
1 teaspoon vanilla extract. 2 teaspoons per teaspoon.

Add milk gradually until you reach your desired consistency. A thicker glaze is perfect for a more dramatic look, while thinner glaze drizzles beautifully. I sometimes add a pinch of salt to balance the sweetness.

What are the steps for

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. How do I prevent cookies from sticking and make cleanup a breeze? If you don’t have parchment paper, you can grease the baking sheet.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. How do I evenly distribute baking soda and salt in flour? How do I make cookies that rise properly?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. Beat the eggs one at a time, then stir in the vanilla extract. Make sure the butter is soft enough to cream properly; otherwise, you’ll end up with lumpy dough. If your eggs are cold, let them sit in warm water for a few minutes before adding them to the mix.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies. The dough should be soft and slightly sticky.

Step 5: Prepare Filling

In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until smooth and creamy. Make sure the butter is soft enough to easily spread. You can add a pinch of nutmeg or cardamom for an extra layer of flavor, if you’re feeling adventurous.

Step 6: Layer & Swirl

On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Spread the cinnamon-sugar filling evenly over the dough. Starting from one of the long edges, roll the dough tightly into a log. Use a sharp knife to slice the log into ½ inch thick cookies. Place the cookies on the prepared baking sheet, leaving about 2 inches between each cookie.

Step 7: Bake

Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn quickly! The cookies should be soft and slightly puffy when they’re done. If your oven tends to bake unevenly, rotate the baking sheet halfway through baking.

Step 8: Cool & Glaze

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl. Drizzle the glaze over the cooled cookies. For the best glaze, make sure the cookies are completely cooled before applying, otherwise the glaze will melt right off. If you want a thicker glaze, you can add more powdered sugar.

Step 9: Slice & Serve

Once the glaze has set, slice them with a sharp knife to ensure a clean cut and serve. These are best served warm! You can reheat them in the microwave for a few seconds if needed. These are delicious with a cup of coffee or tea.

What to Serve It With

These cinnamon roll cookies are incredibly versatile and can be enjoyed in so many ways! Here are a few of my favorite serving suggestions:

For Breakfast: Pair them with a warm cup of coffee or a cold glass of milk for a sweet and satisfying start to your day. You can also crumble them over yogurt or oatmeal for a delicious topping.
For Brunch: Arrange them on a platter with other pastries, fresh fruit, and a variety of beverages for an elegant and crowd-pleasing brunch spread. Try serving them with mimosas or sparkling cider.
As Dessert: Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent after-dinner treat. They’re also delicious with a glass of dessert wine or a cup of herbal tea.
For Cozy Snacks: Enjoy them with a warm mug of hot chocolate or a cozy blanket on a chilly evening. These are perfect for movie nights or relaxing by the fireplace.

I often serve these with a simple homemade vanilla latte. It complements the cinnamon flavor perfectly! They’re also a hit at potlucks and bake sales.

Top Tips for Perfecting Your Cinnamon Roll Cookies

Over the years, I’ve learned a few tricks that will help you make the most amazing cinnamon roll cookies ever. Here are my top tips:

Butter Temperature is Key: Make sure your butter is softened but not melted. It should be soft enough to easily cream with the sugar, but still hold its shape. If the butter is too soft, the cookies will spread too much during baking.
Don’t Overmix the Dough: Overmixing can lead to tough cookies. Mix the dry ingredients into the wet ingredients until just combined. A few streaks of flour are okay.
Chill the Dough (Optional): While not required, chilling the dough for 30 minutes can help prevent the cookies from spreading too much during baking. This is especially helpful if your kitchen is warm.
Use a Sharp Knife: When slicing the dough log into cookies, use a sharp knife to ensure a clean cut. This will help prevent the cookies from becoming misshapen.
Bake at the Right Temperature: Baking at the correct temperature is crucial for achieving the perfect texture. If the oven is too hot, the cookies will burn on the edges before they’re cooked through. If the oven is too cool, the cookies will spread too much.
Customize the Filling: Get creative with the filling! You can add chopped nuts, chocolate chips, or even a swirl of cream cheese for an extra layer of flavor. I also like to add a pinch of sea salt to the filling to balance the sweetness.
Adjust the Glaze: If you prefer a thicker glaze, add more powdered sugar. If you prefer a thinner glaze, add more milk. You can also add a few drops of lemon juice or a pinch of cinnamon to the glaze for an extra boost of flavor.

My biggest lesson learned was not to skip the parchment paper – it makes all the difference in preventing sticking. I also experimented with almond extract and found it added an even richer flavor. I really do believe there is no way to mess these up!

Storing and Reheating Tips

These cinnamon roll cookies are best enjoyed fresh, but they can also be stored for later. Here’s how:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They will stay soft and delicious.
Refrigerator Storage: For longer storage, you can store the cookies in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving.
Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
Glaze Timing Advice: If you plan to store the cookies, it’s best to wait to glaze them until just before serving. This will prevent the glaze from becoming sticky or dissolving during storage. You can store the glaze separately in an airtight container in the refrigerator for up to a week.

I always find that freezing them without the glaze preserves the best texture. And if you want to reheat them, just pop them in the microwave for a few seconds to warm them up.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Look for a blend that contains xanthan gum, as this will help to bind the ingredients together. You may also need to add a bit more liquid to the dough, as gluten-free flours tend to be drier than regular flour. Start with an extra tablespoon of milk or water and add more as needed until the dough comes together. Be careful not to overmix the dough, as this can make it tough. I actually tested this with almond flour once and it turned out amazing!

Do I need to peel the zucchini?

This recipe does not have zucchini, so it’s up to you!

Can I make this as muffins instead?

I haven’t tried making these as muffins, but I imagine it would work! You would need to adjust the baking time, as muffins typically take longer to bake than cookies. Fill muffin tins about ¾ full and bake at 375°F (190°C) for 15-20 minutes, or until a toothpick inserted into the center comes out clean. You may also want to reduce the amount of sugar in the filling, as muffins tend to be sweeter than cookies. Don’t forget to drizzle with a glaze!

How can I adjust the sweetness level?

If you want to reduce the sweetness, you can reduce the amount of sugar in the dough and the filling. You can also use a natural sweetener like honey or maple syrup instead of sugar. Keep in mind that natural sweeteners may affect the texture of the cookies. You can also add a pinch of salt to the dough and the filling to balance the sweetness.

What can I use instead of the glaze?

If you don’t want to use the glaze, you can dust the cookies with powdered sugar or sprinkle them with cinnamon sugar. You can also drizzle them with melted chocolate or caramel sauce. Another option is to make a simple cream cheese frosting by beating together cream cheese, powdered sugar, and vanilla extract. This adds a delightful tanginess that complements the sweetness of the cookies.

Final Thoughts

So there you have it – my go-to recipe for cinnamon roll cookies! They’re quick, easy, and absolutely delicious, making them the perfect treat for any occasion. The best part is that they bring all the comforting flavors of a classic cinnamon roll without all the fuss. If you’re looking for a simple baking project that will impress your friends and family, look no further. And if you love these, you might also enjoy my recipe for snickerdoodle bars – they’re another crowd-pleaser that’s just as easy to make. Happy baking! I can’t wait to hear how yours turn out. Let me know in the comments if you try them and what you thought! Don’t forget to rate the recipe if you enjoyed it!