Warm & Gooey: The Ultimate Cinnamon Roll Cookies Recipe You’ll Adore

Cinnamon rolls are a classic comfort food, but sometimes you crave that warm, cinnamon-spiced goodness without the fuss of making a whole batch of rolls. Enter: Cinnamon Roll Cookies! These delightful treats capture the essence of cinnamon rolls in a convenient, bite-sized form. They’re soft, chewy, and packed with cinnamon-sugar swirls and a creamy glaze that will make your taste buds sing.

This recipe takes the best elements of cinnamon rolls – the tender dough, the warm spices, the gooey filling, and the sweet glaze – and transforms them into easy-to-make cookies. Perfect for a cozy afternoon treat, a holiday baking project, or simply satisfying a cinnamon roll craving, these cookies are guaranteed to become a new favorite.

## Why You’ll Love This Cinnamon Roll Cookies Recipe

* **Easy to Make:** Forget the kneading and rising times of traditional cinnamon rolls. This recipe uses a simple cookie dough base that comes together quickly.
* **Perfect for Small Batches:** Craving cinnamon rolls but don’t want a whole pan? These cookies are ideal for making a smaller, more manageable batch.
* **Customizable:** Easily adjust the amount of cinnamon and sugar to your liking. You can also add nuts, raisins, or other mix-ins to the filling.
* **Kid-Friendly:** Baking these cookies is a fun activity to do with kids. They’ll love helping to roll out the dough, sprinkle the cinnamon-sugar mixture, and decorate the finished cookies.
* **Incredibly Delicious:** The combination of warm cinnamon, sweet sugar, and creamy glaze is simply irresistible. These cookies are guaranteed to disappear fast!

## Ingredients You’ll Need

Before you start baking, gather all your ingredients. Here’s what you’ll need:

### For the Cookies:

* **All-Purpose Flour:** 2 1/4 cups (281g) – The base of our cookie dough. Make sure to measure it correctly! Spoon the flour into your measuring cup and level it off with a knife.
* **Baking Powder:** 1 teaspoon – Helps the cookies rise and become soft.
* **Salt:** 1/4 teaspoon – Enhances the flavors of the other ingredients.
* **Unsalted Butter:** 1/2 cup (113g), softened – Provides richness and tenderness to the cookies. Make sure it’s properly softened, but not melted.
* **Granulated Sugar:** 1/2 cup (100g) – Adds sweetness and helps create a chewy texture.
* **Brown Sugar:** 1/4 cup (50g), packed – Adds moisture and a subtle molasses flavor that complements the cinnamon.
* **Egg:** 1 large – Binds the ingredients together and contributes to the cookie’s structure.
* **Vanilla Extract:** 1 teaspoon – Enhances the overall flavor.
* **Milk:** 2 tablespoons – Adds moisture and helps bring the dough together.

### For the Cinnamon-Sugar Filling:

* **Unsalted Butter:** 1/4 cup (57g), softened – Helps create a rich and gooey filling.
* **Granulated Sugar:** 1/4 cup (50g) – Adds sweetness to the filling.
* **Ground Cinnamon:** 2 tablespoons – The star of the show! Use good quality cinnamon for the best flavor.

### For the Glaze:

* **Powdered Sugar:** 1 cup (120g) – Creates a smooth and sweet glaze.
* **Milk:** 2-3 tablespoons – Adjust the amount to achieve your desired consistency.
* **Vanilla Extract:** 1/2 teaspoon – Enhances the flavor of the glaze.

## Step-by-Step Instructions: Baking Your Cinnamon Roll Cookies

Now that you have all your ingredients, let’s get baking! Follow these detailed instructions to create the perfect cinnamon roll cookies:

### Step 1: Prepare the Cookie Dough

1. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour.
2. **Cream Butter and Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scraping down the sides of the bowl occasionally ensures even mixing.
3. **Add Egg and Vanilla:** Beat in the egg and vanilla extract until well combined. The mixture should be smooth and creamy.
4. **Gradually Add Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
5. **Add Milk:** Stir in the milk until the dough comes together. The dough should be soft but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
6. **Chill the Dough (Important!):** Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This allows the gluten to relax and prevents the cookies from spreading too much in the oven. Chilling also makes the dough easier to roll out.

### Step 2: Make the Cinnamon-Sugar Filling

1. **Combine Ingredients:** In a small bowl, combine the softened butter, granulated sugar, and ground cinnamon. Mix well until everything is evenly combined. The mixture should be thick and pasty.

### Step 3: Assemble the Cookies

1. **Preheat Oven and Prepare Baking Sheet:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and makes cleanup easier.
2. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough into a 12×8 inch rectangle. Try to keep the dough as even as possible for consistent baking.
3. **Spread the Cinnamon-Sugar Filling:** Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one of the long edges. This border will help seal the roll.
4. **Roll Up the Dough:** Starting from the opposite long edge, tightly roll up the dough into a log. Pinch the seam to seal it closed.
5. **Slice the Cookies:** Using a sharp knife, slice the log into 1-inch thick rounds. You should get about 12 cookies.
6. **Place Cookies on Baking Sheet:** Place the cookies on the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.

### Step 4: Bake the Cookies

1. **Bake:** Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Keep a close eye on the cookies, as they can burn easily.
2. **Cool:** Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

### Step 5: Make the Glaze

1. **Combine Ingredients:** In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the cookies but thin enough to drizzle easily.

### Step 6: Glaze the Cookies

1. **Drizzle or Dip:** Once the cookies are completely cool, drizzle the glaze over them using a spoon or a piping bag. Alternatively, you can dip the tops of the cookies into the glaze.
2. **Let Set:** Let the glaze set for a few minutes before serving. This allows the glaze to harden slightly and prevents it from being too sticky.

## Tips for Baking the Best Cinnamon Roll Cookies

* **Use Softened Butter:** Softened butter is crucial for creating a light and fluffy cookie dough. If the butter is too cold, it won’t cream properly with the sugars. If it’s melted, the cookies will spread too much.
* **Don’t Overmix the Dough:** Overmixing the dough develops the gluten, resulting in tough cookies. Mix until the ingredients are just combined.
* **Chill the Dough:** Chilling the dough is essential for preventing the cookies from spreading too much in the oven. It also makes the dough easier to roll out.
* **Measure Flour Accurately:** Too much flour can result in dry, dense cookies. Spoon the flour into your measuring cup and level it off with a knife, or use a kitchen scale for the most accurate measurement.
* **Use Fresh Spices:** Freshly ground cinnamon will have the most intense flavor. If your cinnamon has been sitting in the pantry for a while, consider replacing it.
* **Don’t Overbake:** Overbaked cookies will be dry and crumbly. Bake until the edges are lightly golden brown and the centers are set.
* **Cool Completely Before Glazing:** Glazing warm cookies will cause the glaze to melt and become runny.
* **Adjust Glaze Consistency:** Adjust the amount of milk in the glaze to achieve your desired consistency. For a thicker glaze, use less milk. For a thinner glaze, use more milk.

## Variations and Add-Ins

* **Nuts:** Add chopped pecans, walnuts, or almonds to the cinnamon-sugar filling for extra flavor and texture.
* **Raisins:** Sprinkle raisins over the cinnamon-sugar filling for a classic cinnamon roll flavor.
* **Cream Cheese Filling:** For an extra decadent treat, spread a thin layer of cream cheese filling (made with cream cheese, powdered sugar, and vanilla extract) over the dough before adding the cinnamon-sugar filling.
* **Maple Glaze:** Replace the vanilla extract in the glaze with maple extract for a maple-flavored glaze.
* **Lemon Zest:** Add lemon zest to the dough for a bright and citrusy twist.
* **Espresso Powder:** Add a teaspoon of espresso powder to the dough for a coffee-flavored kick.
* **Chocolate Chips:** Sprinkle chocolate chips over the cinnamon-sugar filling for a chocolatey twist.
* **Pumpkin Spice:** For a fall-inspired version, add pumpkin pie spice to the dough and the cinnamon-sugar filling.

## Serving Suggestions

* **Warm:** Serve the cookies warm for the ultimate comfort food experience. Reheat them briefly in the microwave or oven.
* **With Coffee or Tea:** These cookies are the perfect accompaniment to a cup of coffee or tea.
* **As a Dessert:** Serve them as a simple and satisfying dessert after a meal.
* **For Brunch:** Add them to your brunch spread for a sweet treat.
* **As a Gift:** Package them in a pretty box or bag and give them as a homemade gift.

## Storage Instructions

* **Room Temperature:** Store the cookies in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
* **Freezer:** Freeze the cookies in an airtight container for up to 2 months. Thaw them in the refrigerator overnight before serving.

## Frequently Asked Questions (FAQ)

* **Can I use self-rising flour instead of all-purpose flour and baking powder?**
No, I don’t recommend using self-rising flour. It may cause the cookies to spread too much.
* **Can I use margarine instead of butter?**
While you can use margarine, butter will give the cookies a richer and more flavorful taste.
* **Can I make the dough ahead of time?**
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Be sure to wrap it tightly in plastic wrap.
* **Can I freeze the unbaked cookies?**
Yes, you can freeze the unbaked cookies. Slice the log into rounds, place them on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer them to an airtight container and store them in the freezer for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
* **My cookies spread too much. What did I do wrong?**
There are a few reasons why your cookies might have spread too much: the butter might have been too warm, the dough might not have been chilled enough, or you might have overmixed the dough. Make sure to follow the recipe carefully and avoid these common mistakes.
* **My glaze is too thick. What should I do?**
Add more milk, 1 teaspoon at a time, until you reach your desired consistency.
* **My glaze is too thin. What should I do?**
Add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency.

## Recipe Card

**Yields:** 12 cookies
**Prep time:** 30 minutes
**Chill time:** 30 minutes
**Cook time:** 12 minutes

**Ingredients:**

**For the Cookies:**

* 2 1/4 cups (281g) all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup (113g) unsalted butter, softened
* 1/2 cup (100g) granulated sugar
* 1/4 cup (50g) packed brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 2 tablespoons milk

**For the Cinnamon-Sugar Filling:**

* 1/4 cup (57g) unsalted butter, softened
* 1/4 cup (50g) granulated sugar
* 2 tablespoons ground cinnamon

**For the Glaze:**

* 1 cup (120g) powdered sugar
* 2-3 tablespoons milk
* 1/2 teaspoon vanilla extract

**Instructions:**

1. **Prepare the Cookie Dough:** In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the milk until the dough comes together. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
2. **Make the Cinnamon-Sugar Filling:** In a small bowl, combine the softened butter, granulated sugar, and ground cinnamon. Mix well until everything is evenly combined.
3. **Assemble the Cookies:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 12×8 inch rectangle. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one of the long edges. Starting from the opposite long edge, tightly roll up the dough into a log. Pinch the seam to seal it closed. Using a sharp knife, slice the log into 1-inch thick rounds. Place the cookies on the prepared baking sheet, leaving about 2 inches between each cookie.
4. **Bake the Cookies:** Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. **Make the Glaze:** In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, until you reach your desired consistency.
6. **Glaze the Cookies:** Once the cookies are completely cool, drizzle the glaze over them using a spoon or a piping bag. Let the glaze set for a few minutes before serving.

Enjoy these warm and gooey cinnamon roll cookies! They’re the perfect treat for any occasion.

## Conclusion

These cinnamon roll cookies are a delightful twist on a classic favorite. They’re easy to make, customizable, and incredibly delicious. Whether you’re looking for a cozy afternoon treat, a fun baking project, or a sweet gift, these cookies are sure to please. So, gather your ingredients, preheat your oven, and get ready to enjoy the warm, cinnamon-spiced goodness of these irresistible cinnamon roll cookies!