I’ve been making these Cinnamon Roll Cookies for years when I want the spiral goodness of a cinnamon roll without the fuss of yeast or long rise times. They bake up soft, tender, and filled with warm cinnamon sugar, perfect for a morning treat, an after-school snack, or a quick dessert. If you like the classic version, you can compare notes with my original recipe here: our original Cinnamon Roll Cookies recipe.

Why you’ll love this dish

These cookies capture the comforting flavor of a cinnamon roll in a fast, fold-and-slice cookie. The dough is simple to make, uses pantry staples, and skips yeast and waiting time. They are great when you want something homemade but quick, and kids love the swirled look and soft center.

“A quick funnel of cinnamon warmth in every bite. Flaky edges, tender center, and a cinnamon ribbon that tastes like a bakery treat at home.”

This recipe is ideal for busy mornings, bake sales, or when you want to bring a cozy homemade treat to a gathering with minimal hands-on time.

Step-by-step overview

You’ll mix dry ingredients, cream butter and sugars, fold in egg and vanilla, then combine wet and dry to make a soft dough. Roll the dough into a thin rectangle, sprinkle with cinnamon-sugar, tightly roll into a log, slice, and bake until the edges are just golden. Expect a total hands-on time of about 20 minutes and baking time of 9 to 12 minutes.

What you’ll need

• 2 cups all-purpose flour (spoon and level for accuracy)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon (plus 2 teaspoons for the filling)
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar (plus 1/2 cup for the filling)
• 1 large egg
• 2 teaspoons vanilla extract

Notes and substitutions:

• For a dairy-free option, use a vegan butter substitute that behaves like butter in baking.
• If you only have dark brown sugar, it will work; the cookies will have a slightly deeper molasses flavor.
• If you want a softer cookie, do not overbake; pull them at the lower end of the time range.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, 1 teaspoon ground cinnamon, and salt. Set aside.
3. In a large bowl, cream the softened butter with the granulated sugar and 1/2 cup light brown sugar until light and fluffy. Scrape the bowl as needed.
4. Beat in the egg and vanilla just until combined. Avoid overmixing.
5. Add the dry ingredients to the wet. Mix on low speed or stir with a spatula until no dry streaks remain. The dough should be soft and slightly sticky.
6. In a small bowl, combine the remaining 1/2 cup light brown sugar with the 2 teaspoons ground cinnamon for the filling. Stir to combine.
7. Lightly flour a clean work surface. Roll the dough into a rectangle about 10 by 12 inches and roughly 1/4 inch thick. Keep the thickness even for uniform baking.
8. Evenly sprinkle the cinnamon-sugar filling over the dough, leaving a 1/2 inch border along one long edge.
9. Starting from the long edge opposite the border, roll the dough tightly into a log. Press the seam gently to seal.
10. Cut the log into 1/2 inch slices and place them on the prepared baking sheet about 2 inches apart.
11. Bake for 9 to 12 minutes, until edges are lightly golden and centers are set. Watch closely near the end to prevent overbaking.
12. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Serving suggestions

These cookies are delicious warm or at room temperature. Serve with a simple cream cheese glaze for a classic cinnamon roll vibe or a dusting of powdered sugar for a lighter finish. They pair beautifully with a cup of coffee, hot tea, or a glass of cold milk. For a brunch spread, place them on a tiered platter alongside fruit and muffins for a cozy presentation. If you like the cinnamon roll flavor in other morning dishes, try my cinnamon roll French toast bake for a different take.

Storage and reheating tips

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a sheet until firm, then transfer to a freezer bag for up to 2 months. To reheat, warm individual cookies in a 325°F oven for 5 to 7 minutes or pop them in the microwave for 10 to 15 seconds if frozen. Always cool to room temperature before sealing for storage to prevent condensation and sogginess.

Helpful cooking tips

• Keep the dough chilled for 10 minutes if it becomes too sticky while rolling; this makes handling easier.
• Roll gently but firmly to avoid tearing the dough and to get tight spirals.
• Use a sharp serrated knife or dental floss to slice the log cleanly without squashing the spirals.
• If you prefer a shinier finish, brush the tops lightly with melted butter immediately after baking.

Creative twists

• Add 1/4 cup chopped pecans or walnuts to the filling for crunch.
• Stir 1/4 cup raisins or chopped dates into the cinnamon sugar for a fruity touch.
• For a citrus lift, add 1 teaspoon grated orange zest to the dough and a tablespoon of orange juice to the glaze.
• Make a pumpkin-spice version by swapping 1/2 teaspoon of the flour with 1/2 teaspoon pumpkin pie spice and adding 2 tablespoons pumpkin puree to the dough, then adjust flour to keep the same dough consistency.

Common questions

How long does this recipe take from start to finish?

Hands-on time is about 20 minutes. Rolling and slicing add another 10 minutes, and baking is 9 to 12 minutes. Plan for roughly 40 minutes total from start to finish.

Can I make the dough ahead of time?

Yes. Wrap the rolled log tightly in plastic wrap and refrigerate for up to 24 hours before slicing and baking. You can also freeze the log for up to 2 months; thaw in the refrigerator before slicing.

What if my dough is too sticky to roll?

Lightly flour your work surface and your rolling pin. If it remains unmanageable, chill the dough for 10 to 15 minutes. Avoid adding too much flour, which can dry the dough and make the cookies tough.

Can I use a glaze or frosting?

Absolutely. A simple cream cheese glaze (cream cheese, powdered sugar, a splash of vanilla) or a powdered sugar glaze (powdered sugar and a few drops of milk) both work well. Apply while cookies are slightly warm for best adhesion.

Are these safe to freeze after baking?

Yes. Cool completely, then freeze in a single layer on a sheet. Once frozen, move to a freezer bag or container. Reheat in a low oven until warmed through.

How do I get neat spirals every time?

Roll the rectangle into an even thickness. Press gently at the seam to seal but avoid squeezing. Use a sharp knife or clean, unflavored dental floss to slice without compressing the log.

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