Dessert · American

Cinnamon Roll Cookies

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 27, 2026

These little swirled cookies give you all the cozy flavor of a cinnamon roll in bite-size, buttery form. The dough comes together fast, and the pretty spiral happens with one simple roll-up. Perfect for holidays, cookie tins, or an easy afternoon treat.

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Cinnamon Roll Cookies

Why you'll love this

  • Cinnamon roll flavor with zero yeast and no rising time
  • The swirl looks impressive but takes one easy roll
  • Great make-ahead dough for slice-and-bake convenience
  • Simple pantry ingredients you probably already have

EveryDayMeal recipe

Cinnamon Roll Cookies

Prep
25m
Cook
15m
Total
40m
Serves
20
Level
Easy

Ingredients

  • 2 cups all-purpose flour
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 1 medium egg
  • pinch salt
  • 2 teaspoons ground cinnamon
  • 2 1/2 tablespoons brown sugar

Equipment

  • Large mixing bowl
  • Hand or stand mixer
  • Rolling pin
  • Plastic wrap
  • Sharp knife
  • Baking sheet
  • Parchment paper

Instructions

  1. In a large bowl, beat the softened butter and granulated sugar until light and creamy, about 2 minutes, so the cookies bake up tender.
  2. Add the egg and a pinch of salt, then mix until fully combined and smooth.
  3. Sift in the all-purpose flour and stir until a soft, smooth dough forms with no dry streaks left.
  4. Wrap the dough in plastic wrap and chill in the fridge for 15 minutes so it firms up enough to roll cleanly.
  5. While it chills, stir together the brown sugar and cinnamon in a small bowl to make your swirl filling.
  6. Turn the dough onto a lightly floured surface and knead for about a minute, adding a little more flour if it feels sticky. Roll it into a rectangle about 1/5 inch thick.
  7. Sprinkle the cinnamon sugar evenly over the dough, leaving a thin border so the filling stays put as you roll.
  8. Starting from a long edge, roll the dough up tightly into a log. If it gets too soft or sticky, pop it back in the fridge for a few minutes.
  9. Wrap the log snugly in plastic wrap and chill for 30 minutes until firm enough to slice cleanly.
  10. Unwrap the log and cut it into even slices about 1/3 inch thick, then place them on a parchment-lined baking sheet.
  11. Bake in a preheated 355 degree F oven for 14 to 16 minutes, until the edges are set and lightly golden.
  12. Let the cookies cool completely on the pan before eating or storing so the swirls hold their shape.

Tips from the kitchen

  • Chill the log until firm before slicing; cold dough gives you clean, round swirls instead of squished ovals.
  • Use a sharp knife and wipe it between cuts for the neatest slices.
  • Rotate the baking sheet halfway through so the cookies brown evenly.

Estimated nutrition per serving: 135 cal · 2g protein · 16g carbs · 7g fat

Make it your own

  • Drizzle cooled cookies with a quick powdered sugar glaze for extra sweetness.
  • Add 1/4 cup chopped pecans to the cinnamon sugar for crunch.
  • Swap in pumpkin pie spice for a fall twist.

Storing & make-ahead

Store cooled cookies in an airtight container at room temperature for up to 5 days. The raw dough log freezes well wrapped tightly for up to 2 months; slice and bake straight from frozen, adding a minute or two.

Good to know

Can I make the dough ahead?
Yes. Roll the log, wrap it tightly, and refrigerate up to 2 days or freeze up to 2 months, then slice and bake when ready.
Why did my swirls flatten?
The dough was likely too warm. Chill the log until firm and slice with a sharp knife for clean, round spirals.
Can I add a glaze?
Absolutely. Whisk powdered sugar with a splash of milk and drizzle over fully cooled cookies.
How thick should I slice them?
About 1/3 inch is ideal. Too thin and they overbake; too thick and the centers stay doughy.

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