What’s the best way to prevent my cookies from spreading too much?

Chilling the dough before baking and using a parchment-lined or silicone-lined sheet helps your cinnamon roll cookies hold their shape and reduces spreading.

Can I skip the glaze and still get the cinnamon roll flavour?

Yes. You can omit the glaze and still enjoy the butterfly of cinnamon sugar swirl and buttery dough—just optionally sprinkle extra cinnamon sugar on top before baking.

How long can I store the cookies and what’s the best way to freeze them?

Store baked cookies in an airtight container for 3–5 days at room temperature. To freeze, layer them with parchment paper in a freezer-safe container for up to 2–3 months and thaw before serving.

Are these suitable for making ahead or freezing the dough?

Yes. You can roll the dough into a log, wrap and refrigerate or freeze it ahead of time, then slice and bake when you’re ready for fresh cinnamon roll cookies.

Cinnamon Roll Cookies – 5 Irresistible Reasons You’ll Love This Treat

Description

There’s something magical about waking up to the smell of cinnamon rolls baking in the oven. That warm, sweet aroma feels like a hug from the inside out. But what if you could capture that same comfort in a bite-sized treat you can hold in your hand? That’s where cinnamon roll cookies come in—a delicious hybrid of soft sugar cookies and gooey cinnamon rolls that’s perfect for holidays, gifting, or just a cozy afternoon craving.

Ingredients

Scale

2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
⅓ cup unsalted butter, melted
½ cup brown sugar
2 teaspoons ground cinnamon
1 cup powdered sugar
2 tablespoons milk or cream
½ teaspoon vanilla extract

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Instructions

Cream butter and sugars together until fluffy, then beat in the egg and vanilla.
Add dry ingredients gradually and mix until combined.
Roll dough into a rectangle about ¼ inch thick.
Mix melted butter, brown sugar, and cinnamon; spread evenly over dough.
Roll tightly into a log and chill for at least 30 minutes.
Slice into ½-inch rounds and bake at 350°F for 10–12 minutes.
Cool slightly, then drizzle with glaze made from powdered sugar, milk, and vanilla.

Notes

Chilling the dough helps maintain shape and prevents spreading.
For extra softness, store cookies with a slice of bread in the container.