Cinnamon Roll Cookie Recipe: How to Bake 2 Dozen in One Hour

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Imagine the warm, gooey goodness of a cinnamon roll packed into a crispy, chewy cookie. That’s exactly what you get with this Cinnamon Roll Cookie Recipe! These delightful treats combine the nostalgic flavors of cinnamon and sugar with the convenience of a quick-bake cookie, perfect for satisfying your sweet tooth in under an hour.

Cinnamon rolls have been a beloved dessert for centuries, with roots tracing back to Sweden’s “kanelbulle” in the 1920s. This Cinnamon Roll Cookie Recipe puts a modern spin on that tradition, blending the iconic spiral of a cinnamon roll into a portable cookie form. Not only are these cookies cinnamon roll style quick to make, but they’re also budget-friendly and endlessly customizable for any occasion.

Whether you’re baking for a holiday party or a cozy night in, this recipe delivers 2 dozen cookies in just 60 minutes. Let’s dive into how to whip up these irresistible cinnamon cookies.

Ingredients for Cinnamon Roll Cookies

To make this Cinnamon Roll Cookie Recipe, you’ll need simple pantry staples. Below, ingredients are grouped by cookie dough and filling for clarity. I’ve also included substitutions for dietary needs.

2 ¾ cups all-purpose flour (spooned and leveled)
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
1 large egg
1 tsp vanilla extract

Cinnamon Sugar Filling

¼ cup unsalted butter, melted
½ cup packed light brown sugar
2 tbsp ground cinnamon
1 tbsp all-purpose flour

Icing (Optional)

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

Substitutions

Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
Dairy-Free: Use vegan butter and plant-based milk (e.g., almond or oat milk).
Egg-Free: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).
Lower Sugar: Reduce granulated sugar to ½ cup and use a sugar-free powdered sugar alternative for icing.

Quality Note: Use fresh ground cinnamon for the best flavor. Store-bought pre-ground cinnamon loses potency over time, so check the expiration date!

Equipment/Tools Needed

You don’t need fancy gadgets to make these cinnamon cookies, but a few tools make the process smoother. Alternatives are provided for less common items.

Stand mixer or hand mixer
Mixing bowls
Measuring cups and spoons
Rolling pin
Parchment paper or silicone baking mats
Baking sheets
Sharp knife or dental floss (for slicing dough)
Cooling rack

Alternatives:

No mixer? Cream butter and sugar by hand with a wooden spoon.
No rolling pin? Use a wine bottle or cylindrical glass.
No dental floss? A sharp knife works, but floss gives cleaner cuts.

Step-by-Step Instructions for Cinnamon Roll Cookies

These 10 steps guide you to perfect cookies cinnamon roll style with clear directions, precise timings, and handy tips. Let’s bake!

Warm Up the Oven: Get your oven ready at 350°F (175°C). Place parchment paper or reusable baking mats on two cookie sheets to ensure easy release.
Blend Dry Components: In a medium mixing bowl, combine 2 ¾ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt with a fork until evenly mixed. Set this aside. Tip: Stirring well prevents clumps and ensures even rising.
Whip Butter and Sugars: In a large bowl, use a hand or stand mixer to blend 1 cup softened butter with ¾ cup white sugar and ¾ cup light brown sugar. Mix for about 2 minutes until the texture is creamy and airy. Scrape the bowl’s sides for consistency.
Incorporate Egg and Vanilla: Add 1 large egg and 1 tsp pure vanilla extract to the butter mixture. Beat until the blend is silky and well-mixed, about 30 seconds.
Merge Wet and Dry Mixes: Slowly add the dry flour mixture to the wet ingredients, mixing on low speed until just blended. Stop mixing once no flour streaks remain to keep your cinnamon cookies soft and chewy.
Create Cinnamon Spread: In a small dish, stir together ¼ cup melted butter, ½ cup light brown sugar, 2 tbsp ground cinnamon, and 1 tbsp flour until it forms a smooth, spreadable mixture.
Shape and Spread Dough: Split the dough into two equal portions. On a surface dusted with flour or use Parchment paper, roll one portion into a 10×12-inch rectangle, about ¼-inch thick. Evenly coat with half the cinnamon spread, stopping ½ inch from the edges. Tip: Sprinkle extra flour under the dough if it clings to the surface.

Form and Chill Logs: From the longer side, carefully roll the dough into a tight spiral log. Wrap it snugly in plastic wrap and refrigerate for 15 minutes to firm. Repeat with the remaining dough. Cut each log into 12 equal 1-inch slices using a sharp knife or unflavored dental floss for clean edges.

Bake to Perfection: Arrange the cookie slices 2 inches apart on the prepared sheets. Bake for 10-12 minutes until
the edges turn golden and the centers remain slightly soft. Tip: Swap the trays’ positions halfway through baking for uniform browning.
Cool and Glaze: Allow cookies to rest on the sheets for 5 minutes before moving them to a wire rack. Mix the icing by combining powdered sugar, milk, and vanilla in a small bowl. Drizzle over cooled cookies. Visual Cue: Look for golden cookies with distinct cinnamon spirals.

Expert Tips & Variations for Perfect Cinnamon Roll Cookies

Take your Cinnamon Roll Cookie Recipe to the next level with these 7 unique tips, variations, and solutions to common baking hiccups.

Firm Up Dough: If slicing feels messy, pop the dough logs in the fridge for an extra 10-15 minutes. This keeps cookies from flattening during baking.
Scoop Flour Properly: Gently spoon flour into your measuring cup and scrape off the excess with a knife. Overpacking flour makes cinnamon cookies heavy.
Switch Up Flavors: Mix a dash of allspice or ginger into the cinnamon filling for a warm, unexpected twist.
Prep in Advance: Roll and wrap the dough logs the night before, then chill overnight. Slice and bake when ready for fresher cookies.
Bite-Sized Treats: Roll the dough thinner (about ⅛-inch) and cut smaller slices for mini cookies. Bake for 7-9 minutes to avoid overcooking.
Prevent Tough Cookies: Mix the dough just until combined. Overworking it leads to chewy, dense results instead of tender cookies cinnamon roll style.
Try a New Glaze: Swap the vanilla icing for a maple glaze (mix 1 cup powdered sugar, 2 tbsp maple syrup, and 1 tbsp milk) for a cozy fall vibe.

Common Mistake: Applying filling to the dough’s edges can cause it to spill out while rolling. Keep a ½-inch border to trap the cinnamon goodness inside.

Nutritional Information

Here’s the nutritional breakdown per cookie (based on 24 cookies, with icing):

Calories: 180 kcal
Protein: 2g
Carbohydrates: 26g
Fat: 8g
Sugar: 16g
Fiber: 1g
Sodium: 120mg

Health Benefits:

Cinnamon: Contains antioxidants and may help regulate blood sugar.
Butter: Provides small amounts of vitamin A when used in moderation.

Disclaimer: Nutritional values are estimates and vary based on ingredient brands and substitutions. Consult a dietitian for specific dietary needs.

Storage & Reheating Instructions

Keep your cinnamon cookies fresh with these storage tips.

Room Temperature: Store in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
Refrigerator: Store iced cookies in the fridge for up to 1 week to maintain icing freshness.
Freezing: Freeze unbaked dough logs (wrapped tightly) for up to 3 months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time. Baked cookies can also be frozen for 2 months; thaw at room temperature.
Reheating: Warm cookies in a 300°F oven for 3-5 minutes to restore crispness. Avoid microwaving, as it makes them soggy.

Serving Suggestions

These cookies cinnamon roll style are delicious on their own, but here are ways to make them shine.

Side Dishes:
- Fresh fruit salad with berries and citrus
- Vanilla ice cream for a decadent dessert
- Warm apple cider for a cozy fall vibe
- Greek yogurt with honey for a lighter pairing
Garnishes: Sprinkle with extra cinnamon or coarse sugar before baking for a sparkly finish. Add a drizzle of caramel sauce for indulgence.
Beverage Pairings: Pair with coffee, chai latte, or hot chocolate to complement the cinnamon notes.

Frequently Asked Questions About Cinnamon Roll Cookies

Here are answers to common questions about this Cinnamon Roll Cookie Recipe, optimized for search intent.

How do I keep cinnamon cookies from spreading?
Chill the dough logs before slicing and avoid overmixing the dough. Too much air in the dough causes spreading.
What’s the best cinnamon for this recipe?
Use fresh, high-quality ground cinnamon, like Vietnamese or Ceylon, for bold flavor. Check the expiration date for potency.
Can I make gluten-free cinnamon roll cookies?
Yes, use a 1:1 gluten-free flour blend. Ensure it contains xanthan gum for proper texture.
How do I get perfect cinnamon swirls?
Roll the dough tightly and evenly, and chill before slicing. Use dental floss for clean cuts that preserve the swirl.
Why are my cookies dry?
Overbaking or too much flour can cause dryness. Measure flour correctly and bake until edges are just golden.

This Cinnamon Roll Cookie Recipe is your ticket to warm, swirly, cinnamon-packed cookies in just one hour. With a crispy edge, chewy center, and optional drizzle of icing, these cinnamon cookies are perfect for any occasion—from holiday gatherings to weeknight treats. Follow the simple steps, use the expert tips, and enjoy 2 dozen cookies that taste like a cinnamon roll but bake in half the time.