I can still smell the oven from the first time I made these Cinnamon Roll Cookies for a school bake sale. The dough warmed my hands, and the cinnamon sugar filled the small kitchen with a smell that felt like both Sunday and a weekday treat. My girls tugged at my apron, eyes wide, while the city outside hummed and honked. The cookies came out with golden edges and swirls that looked like tiny, happy pastries. We sat at the little table, sipping warm milk, listening to the clink of spoons and the squeal of delighted kids. It was quick, homey, and oddly ceremonial. If you want a small ritual in a busy day, these cookies are it.
If you like soft, sweet cookies with a cinnamon heart, you might also enjoy trying a similar twist at home using a tried recipe I turn to sometimes: soft chewy cinnamon roll sugar cookies. It is one of those reliable pages I reference when I am tweaking spice amounts, and it helps me remember small changes that make a big difference.
Why Make This Cinnamon Roll Cookies or The Heart Behind This Recipe
This recipe lives in our weeknight rhythm. We do ballet on Tuesdays, homework on Thursdays, and sometimes nothing special on Sundays except pancakes and a new cookie. Cinnamon Roll Cookies fit into any of those slots. They bake fast, clean up easy, and carry a soft, comforting aroma that wraps around the apartment like a warm scarf.
I love how they bring people together. One tray of cookies will usually scatter the family to the kitchen table. My partner complains about crumbs and then pockets the last one anyway. The kids become instant critics, offering helpful notes like, “More cinnamon next time.” That kind of small, honest feedback is what makes cooking feel alive in our home.
This recipe is also realistic for a busy life. You do not need special machines. A fork, a bowl, and a baking sheet do most of the work. You can prep the dough in the morning, chill it, and bake it later. They travel well to a neighbor’s apartment or to school events. They are sweet but not cloying, and they cut through the hectic hum of city living with a pause that feels both indulgent and doable.
How to Make Cinnamon Roll Cookies or The Cooking Process Explained
“Every time I stir this pot, it smells just like Sunday at home.”
First, breathe in the cinnamon. The smell becomes the thread that ties the dough, the rolling, and the baking together. When you mix the batter, it will be soft and pale. After you fold in the dry ingredients, the dough takes on a tender crumb that is forgiving and easy to roll. When you spread the filling, you should feel a tiny thrill at the swirls forming. The rolls hold their shape in the oven and puff just enough to show off the cinnamon spiral.
My kitchen at home is small. I often roll the dough on a piece of parchment on the counter. That way I can tidy up quickly and move the tray to the oven without dragging flour across the floor. Meanwhile, the kids set the table, and the apartment fills with warm, spiced comfort. From there, the baking time is short. Once it’s ready, the cookies come out slightly golden on the edges but soft at the center. Cool them a bit, watch the glaze set if you use one, and serve with milk, coffee, or a quiet moment for yourself.
Ingredients You’ll Need
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
2 tsp vanilla extract
For the Filling:
½ cup brown sugar, packed
2 tsp ground cinnamon
Personal note: Use real butter when you can. It gives the cookies a richer taste than margarine. If you like a slightly deeper flavor, swap half of the granulated sugar for light brown sugar in the dough. It adds a caramel note that pairs beautifully with the cinnamon.
I keep the ingredients simple on purpose. You do not need molasses, special flours, or fancy extracts. The goal is to make something that is approachable and homey. If you have fresh cinnamon, use it. It will brighten the filling in a small but meaningful way.
Step-by-Step Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In another bowl, cream softened butter with granulated and brown sugars until fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Prepare the filling by combining brown sugar and cinnamon in a small bowl.
- Spread half of the dough on parchment paper, sprinkle with filling, and roll it up tightly.
- Slice into rounds and place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until golden brown.
- Let the cookies cool for 5 minutes on the sheet. Then transfer to a wire rack to cool more.
- If you like, drizzle a simple glaze once the cookies are warm but not hot. Mix powdered sugar with a little milk until it drips slowly. Drizzle and let set.
- Serve with milk or your favorite cup of tea. Watch for smiles.
Tips inside the steps: When you cream the butter and sugars, stir until creamy and pale. Watch for golden edges as they bake. Slice the roll carefully with a sharp knife or dental floss for neat rounds. If your dough is sticky, chill it briefly so it is easier to handle.
A few extra notes on timing and tools: I use a medium mixing bowl, a hand mixer when my hands are tired, and a piece of parchment paper about 12 by 16 inches to roll the dough. The oven clock is a friend here. Check the cookies at 9 minutes if your oven runs hot. They keep a soft middle better if you do not overbake them.
Serving Cinnamon Roll Cookies at the Family Table or How We Serve This Dish at Home
The kids gather around the counter when I pull the tray from the oven. They press their faces to the glass and guess which one is the biggest. The air fills with a gentle steam and the smell of browned butter and cinnamon. We set the table with mismatched plates and thick, soft napkins. Someone always wants extra cinnamon on top. Someone else passes the milk.
I like to serve these plain when it is just us. The simplicity lets the cinnamon shine. For guests, a light glaze or a sprinkle of coarse sugar makes them look dressed up. If the kids are home, I let them choose whether to add sprinkles. It makes them feel like tiny pastry chefs, and they take the job very seriously.
Pair them with a warm beverage. Coffee for the grown-ups. Warm milk, maybe with a drop of vanilla, for the kids. The cookies are also good with yogurt on the side if you want a small balance. The table tends to be noisy and bright, full of quick conversations about school, work, and who forgot to pack which lunch. These moments are small, but the act of serving and sharing gives them shape.
Storing and Reheating Cinnamon Roll Cookies or Making Cinnamon Roll Cookies Last a Little Longer
Store cookies in an airtight container at room temperature for up to 3 days. Place a sheet of parchment between layers to keep them from sticking. If you stack them, press gently so they do not flatten.
To freeze, flash-freeze the slices on a tray for 30 minutes. Then transfer to a zipper bag or a freezer container. They keep well for up to 3 months. Thaw at room temperature or pop a few in a 300°F oven for 5 minutes to refresh.
Reheating works wonders. Warm a cookie for 8 to 12 seconds in the microwave for a soft bite. If you prefer a crisper edge, heat them in a 325°F oven for 4 to 6 minutes. The cinnamon aroma comes back even stronger after reheating. Overnight, the flavors deepen and the filling sometimes feels more melded. I find they taste almost better the next day with a thin glaze.
Quick Tips from My Kitchen
- Chill for neater slices: If your roll feels soft, chill it for 20 minutes before slicing. It keeps the spiral tidy.
- Swap sugars carefully: Use light brown sugar for a mild molasses note or dark brown for a deeper flavor. Half and half with granulated sugar keeps the texture soft.
- Use parchment paper: Roll on parchment. It saves cleanup and helps you move the roll to the tray without stretching or tearing the dough.
- Keep an eye on the first batch: Ovens vary. My oven bakes slightly hot, so I check at 9 minutes the first time I try a new pan or rack position.
- Glaze after cooling: If you glaze too soon, the sugar will melt into the cookie. Wait until they are warm to the touch but not hot.
Variations on Cinnamon Roll Cookies or Family Twists and Adaptations
You can make a dozen small changes that shift the flavor in tiny ways. Add a pinch of cardamom for a bright, floral note. Swap half the all-purpose flour with whole wheat pastry flour for a nuttier crumb. Fold in chopped nuts for texture, or sprinkle mini chocolate chips into the filling for a weekend treat.
If you want a maple twist, try this idea inspired by another recipe I sometimes browse: chewy maple cinnamon cookies with white chocolate. Maple deepens the sweetness and pairs beautifully with cinnamon.
For a healthier swap, reduce the granulated sugar by two tablespoons and replace that weight with applesauce. The cookies will be denser but moist. Use coconut oil instead of butter if you need dairy-free. The flavor will change, but they remain comforting and easy to share.
A New York spin? I like to add a teaspoon of espresso powder to the dough for an adult-friendly depth that plays well with morning coffee. It is subtle and almost invisible, but the cookie tastes like a city morning: bold, slightly sweet, and warm.
For parties, I make mini versions. Slice thinner rounds and bake for 8 to 9 minutes. They make great bites for a casual brunch or a classroom treat. Kids love them, and they are easier to pair with other snacks.
Sarah’s Little Secrets
- Use room temperature egg and butter so they blend smoothly. This saves effort when creaming and gives a better texture.
- When rolling the dough, keep your hands lightly dusted with flour to prevent sticking. Not too much or the dough will dry.
- If you want perfect rounds, chill the log for 30 minutes before slicing. It firms up the butter and keeps the filling in place.
- Rotate your baking sheet halfway if your oven has hot spots. It helps achieve even browning.
- If you are making a big batch, freeze the unbaked slices on a tray. Then store them in a bag. Bake straight from frozen, adding 2 minutes to the baking time.
Cinnamon Roll Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Deliciously soft and sweet cookies swirled with cinnamon filling, perfect for sharing with family and friends.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- For the Filling:
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In another bowl, cream softened butter with granulated and brown sugars until fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Prepare the filling by combining brown sugar and cinnamon in a small bowl.
- Spread half of the dough on parchment paper, sprinkle with filling, and roll it up tightly.
- Slice into rounds and place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until golden brown.
- Let the cookies cool for 5 minutes on the sheet. Then transfer to a wire rack to cool more.
- If you like, drizzle a simple glaze once the cookies are warm but not hot.
Notes
For a deeper flavor, swap half of the granulated sugar for light brown sugar in the dough. Store cookies in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
FAQs About Cinnamon Roll Cookies
Q: Can I make this recipe ahead of time?
A: Yes. I often prep the dough in the morning before the girls wake up, then finish it right before dinner. That keeps the flavor fresh and saves time later.
Q: Can I use a stand mixer?
A: Definitely. A stand mixer makes creaming quick and easy. Use the paddle attachment and stop as soon as the mixture looks fluffy.
Q: Are these cookies suitable for school lunches?
A: Yes, they travel well. I wrap them in wax paper or use a small container. Just tell the kids to hold their breath until they reach the cafeteria.
Q: Can I double the recipe?
A: You can. Use two bowls so you can cream the butter and mix the dry ingredients without overworking the dough. Chill the extra dough before baking.
A Final Thought
There is comfort in small rituals. Making Cinnamon Roll Cookies is a way to press pause on a noisy day. It gives you something warm to hand over to a friend, to tuck into a lunchbox, or to take to a neighbor. In a small kitchen with a stack of school papers and a plant that still needs water, this cookie becomes a moment of care.
Cooking is not about perfection. It is about connection. The swirl that is a little off looks human. The first bite with a crack of sugar and cinnamon feels like a promise that home is a place where small things are made with attention.
I am grateful for the times these cookies have bridged late afternoons and early evenings. They are simple, forgiving, and reliably comforting. Make a batch tonight, and pass one to someone you love.
Conclusion
If you want more ideas or a slightly different method for soft, cinnamon-packed cookies, I often look to the thorough step-by-step shown at Sally’s Baking Cinnamon Roll Cookies for inspiration and troubleshooting. For another take with slightly different techniques and tips, this Cinnamon Roll Cookies Recipe from Cookies and Cups is a helpful companion.
