Cinnamon Roll Cookies – All the Cozy Flavor in Bite‑Size Treats

There’s something magical about the warm, spicy sweetness of cinnamon rolls: the swirl of dough, the aroma of cinnamon and sugar, the gooey icing. But what if you could enjoy all that flavor in a small, portable cookie? Enter Cinnamon Roll Cookies—soft, tender, and filled with the cozy cinnamon swirl and topped with a sweet glaze just like your favorite roll.

These cookies are perfect for breakfast‑for‑dessert, holiday baking, or anytime you want something comforting with your tea or coffee. They bake up quickly, decorate beautifully, and deliver serious flavor in every bite.

Why You’ll Love These Cinnamon Roll Cookies

✅ All the flavor of cinnamon rolls without the fuss of rolling dough or long proofing
✅ Portable, bite‑sized, perfect for parties, lunchboxes, or cravings
✅ Soft, chewy texture with a sweet glaze topping
✅ Customizable glazes & fillings to suit your taste
✅ Make‑ahead friendly: dough can chill, cookies freeze well

Ingredients You’ll Need

Here are the ingredients for the base recipe. After that, optional add‑ons and alternate fillings or glazes.

Basic Cookie Dough

1 ½ cups all‑purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (for dough)
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract

Cinnamon Swirl Filling

¼ cup brown sugar, packed
1 tablespoon ground cinnamon
1 tablespoon unsalted butter, melted

Glaze / Icing (Optional but highly recommended)

1 cup powdered sugar
2‑3 tablespoons milk (or cream or non‑dairy milk)
½ teaspoon vanilla extract
A pinch of salt

Optional Add‑Ons / Flavor Twists

Chopped pecans or walnuts (toast them first)
Cream cheese in icing for richer glaze
Maple extract instead of vanilla, for a fall twist
Apple bits or apple butter in swirl for apple‑cinnamon version
Citrus zest (orange or lemon) in glaze for brightness

Equipment & Prep Notes

Baking sheets lined with parchment paper or silicone mats
Mixer (hand or stand) for creaming butter & sugar
Two small mixing bowls (one for dough, one for swirl)
Spoon or small spatula for layering swirl
Cooling rack
Optional piping bag or drizzle tool for glaze

How to Make Cinnamon Roll Cookies – Step by Step

Follow these steps for soft, delicious cookies with a visible cinnamon swirl and sweet glaze.

Step 1: Preheat & Prepare

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats.

Step 2: Make the Dough

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the ½ teaspoon ground cinnamon. Set aside.
In a larger bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2‑3 minutes).
Add the egg and vanilla extract; beat until combined.
Gradually mix in the dry ingredients until just combined. Do not overmix.

Step 3: Prepare the Cinnamon Swirl

In a small bowl, mix melted butter, brown sugar, and cinnamon until you have a thick paste or thick mixture. Set aside.

Step 4: Form Cookies with Swirl

Scoop cookie dough into balls (about 1 to 1½ tablespoons per cookie).
On the baking sheet, flatten each ball slightly (to about 2‑inch rounds).
Using a small spoon or small knife, dollop or pipe a small amount of cinnamon sugar swirl mixture onto the center of each cookie. Then using a toothpick or small offset spatula, gently swirl the filling outward a bit — you want a swirl pattern without too much spreading into other cookies.

Step 5: Bake

Bake cookies for about 10‑12 minutes (depending on size) until edges are set but centers are still soft. They will continue to firm up slightly as they cool.
Rotate sheet halfway through to ensure even baking if your oven has hot spots.

Step 6: Cool & Glaze

Let cookies cool on sheet for 5 minutes, then transfer to wire rack to cool further.
Once cookies are mostly cooled (but still slightly warm), mix glaze: in a small bowl, whisk powdered sugar, milk, vanilla, and salt until smooth.
Drizzle glaze over cookies. If using cream cheese glaze or maple extract, mix accordingly.

Tips for the Best Cinnamon Roll Cookies

Chill the dough if it’s soft. Slight chilling helps with handling and swirl retention.
Don’t overfill with swirl; too much filling can cause cookies to spread and lose shape.
Watch bake time — you want soft, not over‑baked cookies. Underbake slightly for chewiness.
Use fresh spices — cinnamon especially loses punch over time. Use fresh ground for best flavor.
Glaze while warm — drizzle when cookies are warm but not scalding to allow glaze to set nicely.

Variations & Flavor Twists

Here are ways to switch things up and make the cookies feel new.

Variation	What to Change / Add
Apple‑Cinnamon	Add small diced apples or apple butter in the swirl; maybe a dash of nutmeg in the dough.
Nutty Version	Add chopped pecans or walnuts into the swirl or dough; sprinkle some on top before baking.
Maple Glaze	Use maple extract and reduce vanilla; maybe use brown butter instead of plain butter in dough.
Pumpkin Spiced	Add pumpkin spice to dough and swirl; use cream cheese glaze for richness.
Chocolate Drizzle	After glaze sets, drizzle with melted dark or white chocolate for added indulgence.
Lighter / Lower Sugar	Cut back on swirl sugar a bit; use powdered sugar glaze lightly; maybe use half brown sugar / half coconut sugar.

Serving Suggestions

These cookies are delicious on their own, but can be paired or served in various ways:

With a hot cup of coffee, chai, or tea in the morning for a cookie‑breakfast hybrid
As dessert with vanilla ice cream or whipped cream
With a glass of cold milk or almond milk
On a brunch spread alongside muffins, fruit, and pastry
At a party or potluck, arranged on a platter with glaze drizzling

Storage, Make‑Ahead & Freezing

Storage

Once fully cooled and glazed, store cookies in an airtight container.
Use parchment layers between cookies so glaze doesn’t stick.
At room temperature, they stay good for 2‑3 days (though best texture early on).
In the fridge, they’ll keep for 4‑5 days but might lose a bit of softness — bring to nearly room temp before serving.

Freezing

Freeze unglazed cookies: bake as usual, cool fully, then freeze in airtight freezer bag or container with parchment between layers.
Freeze glazed cookies carefully: glaze may crack; store flat and thaw slowly.

Reheating

Warm gently in oven (around 325°F / 160°C for a few minutes) to refresh softness.
Avoid microwave if possible for glazed cookies — glaze may melt and become messy.

Frequently Asked Questions

Q: Can I make these gluten‑free?
Yes — use a good quality gluten‑free all‑purpose flour blend. Some adjustments (slight extra flour or binding agents) may help if dough feels very soft.

Q: Do I need to use brown sugar for the swirl?
Brown sugar gives depth and moisture; you can use granulated sugar mixed with a bit of molasses or dark sugar substitute, though flavor will differ slightly.

Q: Can I prepare the dough ahead of time?
Absolutely. You can make the dough and swirl mix, refrigerate covered for up to 24 hours, then bake when ready.

Q: How do I get nice visible swirls?
Use a modest amount of swirl, and swirl gently. Don’t use so much swirl that it spreads out and merges. Chilling helps hold shape.

Q: Is it okay to skip glaze?
Yes! They’re still tasty without glaze; might feel less dessert‑like, more breakfast‑cookie. You can dust with powdered sugar instead or lightly drizzle.

Nutrition Estimate

Here’s a rough estimate per cookie (assuming ~24 cookies from recipe) with glaze:

Calories: ~150‑180 kcal
Protein: ~2‑3 g
Carbohydrates: ~20‑22 g
Fat: ~7‑9 g
Sugar: ~10‑12 g

(Actual values will depend on exact ingredients, sizes, glaze amount, etc.)

Final Thoughts

Cinnamon Roll Cookies are the perfect blend of indulgence and convenience: all the warm, spicy, buttery flavor of a cinnamon roll in a cookie you can grab without a fork. They’re great for kids, guests, or even for treating yourself with a little cozy sweetness.

They’re flavorful, customizable, and because they bake up quickly and store well, they’re a recipe you’ll want in your baking rotation. If you try one variation — maybe apple‑cinnamon, or maple glazed — I bet you’ll be experimenting for a long time.