Irresistible Cinnamon Roll Cookies

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Imagine all the warmth and gooey goodness of a classic cinnamon roll, packed into a soft, chewy cookie. These Irresistible Cinnamon Roll Cookies are the perfect blend of buttery sugar cookie dough, rich cinnamon filling, and a smooth vanilla glaze. They’re cozy, comforting, and dangerously delicious—ideal for breakfast treats, holiday trays, or a sweet afternoon pick-me-up.

Each bite offers the familiar swirl of cinnamon sugar you love in a cinnamon roll, but in a handheld cookie form that’s both fun to make and share. If you’re a fan of melt-in-your-mouth textures and crave the nostalgic aroma of freshly baked cinnamon pastries, these cookies might just become your new obsession.

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Why You’ll Love This Irresistible Cinnamon Roll Cookies Recipe

• Combines the best of cookies and cinnamon rolls in one bite
• Easy to make ahead and freezer-friendly
• Perfect for parties, gifts, or cozy weekend baking
• Sweet, soft, and loaded with cinnamon flavor
• Glazed to perfection with a simple vanilla icing

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Preparation Phase & Tools to Use

Before you start baking, make sure your kitchen is stocked with the essential tools to make this recipe seamless:

• Mixing Bowls – Needed for preparing the dough, filling, and glaze.
• Electric Mixer or Stand Mixer – Helps cream butter and sugar until light and fluffy.
• Rolling Pin – Essential for rolling out the cookie dough evenly.
• Sharp Knife or Dough Cutter – For slicing rolled dough into clean cookie rounds.
• Baking Sheets & Parchment Paper – Ensures even baking and easy cleanup.
• Wire Rack – Cools cookies evenly and prevents sogginess.

Each tool plays a key role in making sure your cookies turn out perfectly soft, shaped, and evenly baked.

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Preparation Tips

Chill the dough before rolling to make it easier to handle and prevent sticking. When spreading the cinnamon filling, go almost to the edges so every bite is flavorful. Use a serrated knife or unflavored dental floss to slice the rolled dough cleanly without squishing the layers. Let the cookies cool before drizzling the glaze to keep it from melting into the cookie. For extra bakery-style flair, you can double the glaze and give each cookie a second drizzle once the first layer sets.

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Ingredients for Irresistible Cinnamon Roll Cookies

For the Cookie Dough:

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

For the Cinnamon Filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 1/2 tablespoons ground cinnamon

For the Vanilla Glaze:

• 1 cup powdered sugar
• 1–2 tablespoons milk (adjust for consistency)
• 1/2 teaspoon vanilla extract

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Step 1: Make the Cookie Dough

In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract until fully combined. Gradually mix in the dry ingredients until a soft dough forms. Divide the dough in half, shape into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.

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Step 2: Prepare the Cinnamon Filling

In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until smooth and spreadable. Set aside at room temperature until ready to use.

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Step 3: Roll and Fill the Dough

On a lightly floured surface, roll out one disc of chilled dough into a rectangle about 1/4 inch thick. Spread half of the cinnamon filling evenly over the surface. Starting from the long side, tightly roll the dough into a log. Repeat with the second disc. Wrap the dough logs in plastic wrap and chill again for 30 minutes to firm up for easier slicing.

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Step 4: Slice and Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Using a sharp knife or dental floss, slice each log into 1/2-inch thick cookies. Arrange cookies 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes or until edges are just lightly golden. Remove from the oven and let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

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Step 5: Add the Vanilla Glaze

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to achieve desired drizzling consistency. Once cookies are completely cooled, drizzle the glaze generously over each one using a spoon or piping bag. Allow the glaze to set before serving or storing.

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Notes

These cinnamon roll cookies are best enjoyed the day they’re made, but they still taste amazing for days after when stored properly. You can customize the glaze by adding a touch of cream cheese or swapping the vanilla for maple extract for a cozy fall twist. If your dough is too sticky to roll, don’t hesitate to add a light dusting of flour or roll between two sheets of parchment.

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Watch Out for These Mistakes While Cooking

• Skipping the chilling steps: Chilling the dough helps maintain the swirl shape and prevents the cookies from spreading too much while baking.
• Using melted butter in the filling: Always use softened, not melted, butter to avoid runny filling.
• Overbaking: Cookies continue to set as they cool. Pull them out just as the edges begin to turn golden.
• Applying glaze to warm cookies: If cookies aren’t fully cooled, the glaze will melt and disappear.

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Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the unglazed cookies in a single layer in freezer-safe bags for up to 2 months. Thaw at room temperature and glaze fresh before serving. If you’ve already glazed them, place parchment between layers to avoid sticking when storing.

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Estimated Nutrition (per cookie, approx.)

• Calories: 185
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 60mg
• Carbohydrates: 25g
• Sugar: 15g
• Fiber: 0.5g
• Protein: 2g

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Frequently Asked Questions

What’s the best way to slice the dough without squishing it?

Use unflavored dental floss for clean slices that preserve the swirl.

Can I use store-bought sugar cookie dough?

Yes, but homemade dough gives better flavor and texture. If using store-bought, be sure it’s firm enough to roll.

Can these be made ahead?

Absolutely. Prepare the dough and filling ahead, assemble the rolls, and keep them wrapped in the fridge or freezer until baking time.

How can I make them gluten-free?

Use a 1:1 gluten-free baking flour blend and check that all other ingredients (like vanilla and baking powder) are certified gluten-free.

Can I add nuts or raisins?

Yes! Finely chopped pecans or golden raisins make great mix-ins for the filling layer.

Why is my glaze too thick or too thin?

Adjust the milk: add more for thinner glaze or more powdered sugar to thicken.

Do I need to chill the dough twice?

Yes—once after mixing, once after rolling. This ensures a neat swirl and helps the cookies hold their shape.

How do I know when they’re done baking?

Look for lightly golden edges and set centers. Avoid overbaking or they’ll lose their soft texture.

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Conclusion

Irresistible Cinnamon Roll Cookies combine everything you adore about cinnamon rolls and cookies into one unforgettable dessert. They’re sweet, swirled, and finished with a perfect drizzle—ideal for cozy mornings or impressive party platters. With a little prep and attention to detail, you’ll have a tray of treats that’s bound to become a household favorite.

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