cinnamon roll cookie recipe
The Best cinnamon roll cookie recipe
I also love how this recipe balances indulgence with a little extra nutrition. The cinnamon and a touch of honey give them that warm, inviting flavor, but they’re not too heavy. I’ve tweaked the recipe over the years to make sure they stay soft and moist, which is key when you’re serving them to kids who can’t wait to dig in. Plus, it’s a great way to use up leftover dough or mix-ins—whether it’s chocolate chips, nuts, or even fruit. They’re also easy to customize, so you can make them for holidays, birthdays, or just because you’re craving something sweet. My family doesn’t care how fancy the occasion is, they’ll eat these cookies anytime. And honestly, the health benefits? Well, cinnamon is great for digestion, and the whole-grain option keeps it a little more balanced than a typical sugar cookie. It’s the kind of recipe that feels like a treat but doesn’t feel like a guilt trip.
Cinnamon Roll Cookie Recipe
A delightful, soft, and fluffy cookie infused with cinnamon and topped with a gooey cinnamon glaze. Perfect for breakfast or dessert!
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup milk (or dairy-free alternative)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- 1 tsp cinnamon
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. -
3
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. -
4
Slowly add the milk while mixing until the dough comes together. If too sticky, add a bit more flour; if too dry, add a bit more milk. -
5
On a lightly floured surface, roll out the dough to about ¼-inch thickness. Cut into 2-inch circles using a cookie cutter. -
6
In a small bowl, mix the softened butter, brown sugar, vanilla extract, and cinnamon to form a filling. Spread a small amount of filling on each cookie. -
7
Place the cookies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 10-12 minutes, or until edges are lightly golden. -
8
While the cookies are baking, mix the powdered sugar, vanilla extract, milk, and cinnamon for the glaze. -
9
Remove cookies from the oven and immediately drizzle with the glaze. Allow them to set for 5-10 minutes before serving.
🔧Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Rolling pin
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, sprinkle a pinch of cinnamon on top of the dough before baking.
- You can make the dough ahead of time and refrigerate it overnight for better texture.
- Adjust the glaze consistency by adding more milk if it’s too thick.
Watch Video Of How Cinnamon Roll Cookie Recipe Works
❓ Frequently Asked Questions About Cinnamon Roll Cookie
How do I know if my cinnamon dough is properly kneaded?
To check if your cinnamon dough is properly kneaded, stretch a small portion of the dough between your fingers—it should hold its shape without tearing and feel slightly elastic. If it’s too sticky, add a little more flour; if it’s too dry, add a tiny bit of water. The dough should be smooth, slightly tacky, and easy to roll out.
Can I substitute regular flour for a gluten-free alternative in this recipe?
Yes, you can use a gluten-free 1:1 baking flour blend (like King Arthur or Bob’s Red Mill), but keep in mind that texture and rise might differ slightly. For best results, ensure the blend contains xanthan gum or guar gum to mimic gluten’s elasticity. Overmixing can also affect gluten-free dough, so handle it gently.
Why are my cinnamon rolls not rising properly?
Poor rising could be due to several factors: underproofing (leaving dough too short), cold oven (keep it warm with a bowl of hot water nearby), or weak yeast (ensure yeast is fresh and dissolved in warm water before mixing). Also, avoid overmixing the dough—it can weaken the gluten structure. Let the dough rise in a warm place until it’s doubled in size.
How can I make the cinnamon filling extra gooey and rich?
For a ultra-creamy filling, use a mix of 1 cup granulated sugar, ½ cup brown sugar (packed), ½ cup melted butter, 2 tbsp cinnamon, 1 tsp vanilla extract, and 2 tbsp cornstarch (to thicken). Stir in 1–2 tbsp warm water if it’s too thick. For extra richness, fold in ½ cup chopped nuts or a swirl of chocolate chips before baking.
Can I make cinnamon rolls ahead of time and reheat them?
Yes! Bake the rolls fresh, then refrigerate them in an airtight container for up to 3 days (they’ll firm up slightly). To reheat, place them in a 350°F (175°C) oven for 5–7 minutes until warm and gooey. Alternatively, microwave for 30–45 seconds (cover with a damp paper towel to retain moisture). For the best texture, avoid freezing unless you prefer a denser consistency.
