Dessert · American

Cinnamon Roll Cookies

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 15, 2026

These little cookies capture everything you love about a warm cinnamon roll in a crisp, buttery bite. The dough gets rolled up with a cinnamon sugar swirl, chilled, then sliced into pretty pinwheels. They are easier than they look and perfect for sharing.

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Cinnamon Roll Cookies

Why you'll love this

  • All the cozy flavor of a cinnamon roll in a quick cookie.
  • The dough comes together with just a handful of pantry staples.
  • The log can be made ahead and sliced whenever you want fresh cookies.
  • Buttery, crisp edges with a warm cinnamon swirl in every bite.

EveryDayMeal recipe

Cinnamon Roll Cookies

Prep
20m
Cook
15m
Total
80m
Serves
20
Level
Easy

Ingredients

  • 250g plain flour
  • 180g unsalted butter, softened
  • 85g caster sugar
  • 1 medium egg
  • pinch salt
  • 2 tsp ground cinnamon
  • 30g brown sugar

Equipment

  • Large mixing bowl
  • Rolling pin
  • Plastic wrap
  • Sharp knife
  • Baking tray
  • Baking paper

Instructions

  1. In a large bowl, beat the softened butter and caster sugar together until pale and creamy, about 2 minutes, so the cookies bake up tender rather than dense.
  2. Beat in the egg and a pinch of salt until fully combined and the mixture looks smooth.
  3. Sift in the flour and mix gently just until a soft, smooth dough forms, being careful not to overwork it or the cookies turn tough.
  4. Shape the dough into a flat disc, wrap it in plastic, and chill for 15 minutes so it firms up enough to roll cleanly.
  5. While the dough chills, stir the brown sugar and cinnamon together in a small bowl until evenly blended, ready for a strong, even swirl.
  6. Roll the dough out on a lightly floured surface into a rectangle about 5mm thick, adding a little flour if it sticks, then scatter the cinnamon sugar evenly over the whole surface.
  7. Starting from one long edge, roll the dough up snugly into a log, keeping it tight so the spiral holds together. If it gets too soft, chill it for a few minutes first.
  8. Wrap the log tightly in plastic and refrigerate for 30 minutes until firm enough to slice without squashing.
  9. Unwrap and cut the log into even slices roughly 1cm thick, then lay them flat on a baking paper lined tray with a little space between each.
  10. Bake in a preheated oven at 180C (356F) for 14 to 16 minutes, until the edges are just set and lightly golden.
  11. Let the cookies cool fully on the tray before eating or storing, so they crisp up as they set.

Tips from the kitchen

  • Chill the log well before slicing so the spirals stay neat and do not smear.
  • Use a sharp, thin knife and wipe it between cuts for the cleanest slices.
  • Press the cinnamon sugar down lightly before rolling so it sticks and the swirl stays put.

Estimated nutrition per serving: 130 cal · 2g protein · 15g carbs · 7g fat

Make it your own

  • Add a drizzle of simple icing over the cooled cookies for a classic roll finish.
  • Swap in a pinch of cardamom or nutmeg alongside the cinnamon for extra warmth.
  • Stir a little vanilla into the dough for a rounder, sweeter flavor.

Storing & make-ahead

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

Good to know

Why did my cookies unravel while baking?
The log was likely rolled too loosely or sliced while too soft. Roll it snugly and chill until firm before cutting.
Can I make the dough ahead?
Yes. Prepare the log, wrap it tightly, and refrigerate for up to 2 days or freeze for up to 2 months, then slice and bake.
Can I use salted butter?
Yes, just skip the added pinch of salt so the cookies do not taste too salty.
How do I know when they are done?
Look for set edges that are just turning golden. The centers may look slightly soft but will firm up as they cool.

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