Cinnamon Roll Cookies Recipe: Soft, Chewy, and Iced Delight

There is something incredibly comforting about the warm, sweet aroma of cinnamon roll cookies baking in the oven. This recipe combines the irresistible flavors of classic cinnamon rolls with the convenience and fun of cookies, giving you soft, chewy treats swirled with cinnamon sugar and topped with a luscious icing. Whether you’re craving a cozy dessert or looking for a delightful snack, these cinnamon roll cookies will quickly become your new favorite.

this Recipe

Making cinnamon roll cookies is easier than you might think, and you’ll love how the sweet cinnamon sugar swirl shines through every bite. You’ll find yourself reaching for these cookies again and again, perfect for sharing or indulging solo.

Why You’ll Love This Recipe

• Soft and chewy texture that melts in your mouth.
• Flavorful cinnamon sugar swirl reminiscent of classic cinnamon rolls.
• Topped with a sweet, creamy icing for extra indulgence.
• Simple ingredients you likely have on hand.
• Quick bake time makes it perfect for last-minute dessert cravings.

Ingredients

Gather these ingredients to create your delicious batch of cinnamon roll cookies with a sweet cinnamon sugar swirl and icing.

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ cup brown sugar, packed
• ¼ cup granulated sugar (for cinnamon sugar swirl)
• 2 tablespoons unsalted butter, melted (for cinnamon sugar swirl)
• ½ cup powdered sugar (for icing)
• 1 tablespoon milk (for icing)
• ½ teaspoon vanilla extract (for icing)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 24 cookies
• Calories: Approximately 160 per cookie

How to Make Cinnamon Roll Cookies Recipe – Soft & Chewy Dessert With Sweet Cinnamon Sugar Swirl and Icing – Etsy

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, cream the softened butter with granulated sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
5. In a small bowl, combine the ground cinnamon, brown sugar, granulated sugar, and melted butter to create the cinnamon sugar swirl mixture.
6. Turn the dough onto a lightly floured surface and roll it out into a 12×10 inch rectangle. Evenly spread the cinnamon sugar mixture over the dough.
7. Carefully roll the dough from the long edge into a tight log, pinching the seam to seal. Slice the log into 24 equal ½-inch thick cookies and place them on the prepared baking sheets, spaced about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. While the cookies cool, whisk together powdered sugar, milk, and vanilla extract to make a smooth icing. Drizzle the icing over the cooled cookies and let it set before serving.

Tips for the Best Results

• Use softened butter, not melted, for a fluffier dough texture.
• Don’t overmix the dough once you add the dry ingredients; mix just until combined.
• Slice the cookie log carefully with a sharp knife to keep the cinnamon swirl intact.
• Bake cookies until edges are golden but centers remain soft for that perfect chewiness.
• Allow icing to set fully before stacking or storing cookies to avoid stickiness.

Storage and Reheating

Store your cinnamon roll cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months.

To reheat, warm cookies in a 300°F oven for 5 minutes or until soft and slightly warm. Avoid microwaving as it may make the cookies too soft or soggy.

Frequently Asked Questions

Can I use store-bought cinnamon rolls instead of making the dough?

While using store-bought cinnamon rolls is convenient, this cookie recipe relies on a cookie dough base for its unique soft and chewy texture. Using cinnamon roll dough would change the texture and baking time.

Can I substitute the all-purpose flour with whole wheat flour?

You can substitute whole wheat flour, but the cookies may turn out denser and less soft. For best results, use a blend of half whole wheat and half all-purpose flour.

Is it possible to make these cookies vegan?

Yes, substitute butter with vegan margarine, use a flax egg instead of a regular egg, and choose a plant-based milk for the icing. The texture and flavor will be slightly different but still delicious.

How can I store the cookies if I don’t want to add icing right away?

You can store the cookies without icing in an airtight container for up to 3 days at room temperature. Add the icing just before serving to keep it fresh and prevent sogginess.