Buttery Cinnamon Roll Cookies

One quiet Sunday morning, I decided to make a batch of cookies that felt more like a treat from a bakery than a simple afternoon snack. The kitchen was still, sunlight spilling through the window, and I wanted something that paired well with a warm cup of coffee.

As I creamed the butter and sugars together, the mixture turned into something rich and velvety, filling the air with sweetness even before baking began. Rolling out the dough and sprinkling the cinnamon brown sugar filling felt like building tiny swirls of comfort.

When they emerged, golden around the edges with those signature spirals baked right in, I knew they weren’t just cookies they were little bites of nostalgia.

Short Description

These Buttery Cinnamon Roll Cookies are soft, spiced treats swirled with brown sugar and cinnamon, baked to golden perfection. They’re a quicker, cookie sized twist on the classic cinnamon roll, ideal for cozy mornings or an afternoon pick me up.

Key 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

Tools Needed

• Mixing bowls
• Electric hand mixer or stand mixer
• Spatula
• Parchment paper
• Rolling pin
• Sharp knife for slicing dough
• Baking sheet

Cooking Instructions

Step 1: Preheat the oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon until evenly combined.

Step 3: Cream butter and sugars
In a large bowl, beat softened butter with granulated and brown sugars until the mixture is light and fluffy. This step should take about 2–3 minutes with a mixer on medium speed.

Step 4: Add egg and vanilla
Beat in the egg and vanilla extract until smooth and fully incorporated.

Step 5: Combine wet and dry mixtures
Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender.

Step 6: Prepare filling
In a small bowl, stir together brown sugar and ground cinnamon for the filling.

Step 7: Roll out dough and fill
Place half the dough on parchment paper. Roll it into a rectangle about ¼-inch thick. Sprinkle with the cinnamon-sugar filling, pressing lightly so it sticks.

Step 8: Roll and slice
Using the parchment to help, roll the dough tightly into a log. Slice into ½-inch thick rounds with a sharp knife. Repeat with the remaining dough.

Step 9: Bake
Arrange the slices on the prepared baking sheet, leaving space for spreading. Bake for 10–12 minutes, until the edges are golden brown and the centers are just set.

Step 10: Cool and enjoy
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Troubleshooting tip: If your dough feels too sticky to roll, refrigerate it for 20–30 minutes before rolling.

Why You’ll Love This Recipe

Rich buttery flavor with the warmth of cinnamon

A quicker alternative to classic cinnamon rolls

Perfectly portioned, easy to share cookies

Soft, tender texture with a sweet spiced swirl

Ideal for holiday trays, lunchbox treats, or cozy snacks

Mistakes to Avoid & Solutions

Mistake 1: Overmixing the dough
Overmixing can make cookies dense and tough.
Solution: Mix only until the flour disappears into the wet ingredients.

Mistake 2: Dough too sticky to roll
Warm butter can make the dough hard to handle.
Solution: Chill the dough for 20–30 minutes before rolling.

Mistake 3: Filling spilling out while rolling
Too much loose sugar can escape.
Solution: Press the filling gently into the dough before rolling.

Mistake 4: Cookies spreading too much
If the dough is too warm, cookies may flatten.
Solution: Chill the rolled logs before slicing and baking.

Mistake 5: Uneven baking
Crowding the baking sheet can prevent even browning.
Solution: Space cookies at least 2 inches apart.

Serving and Pairing Suggestions

Enjoy with a cup of coffee or chai for a cozy snack

Serve warm with a drizzle of cream cheese glaze for extra indulgence

Add to a holiday cookie platter for a crowd pleasing treat

Plate individually for afternoon tea or casual gatherings

Serve family style in a basket lined with parchment at brunch

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 4 days

Refrigerate for up to 1 week for longer freshness

Freeze baked cookies for up to 2 months; thaw at room temperature

To reheat, warm in the oven at 300°F (150°C) for 3–4 minutes to refresh texture

FAQs

1. Can I prepare the dough ahead of time?
Yes, you can make the dough up to 2 days in advance and keep it refrigerated. Slice and bake when ready.

2. Can I freeze the dough before baking?
Absolutely. Roll into logs, wrap tightly in plastic wrap, and freeze up to 2 months. Slice and bake from frozen, adding 1–2 minutes to bake time.

3. Can I add nuts to the filling?
Yes, finely chopped pecans or walnuts add a delightful crunch. Mix them into the cinnamon-sugar filling.

4. How do I make them softer or chewier?
Bake closer to 10 minutes for soft cookies. For a crisper edge, bake 12 minutes.

5. Can I add a glaze?
Definitely. Mix ½ cup powdered sugar with 1–2 tbsp milk and drizzle over cooled cookies.

Tips & Tricks

Use room temperature butter for smooth creaming.

For even slices, chill the dough log before cutting.

Add a pinch of nutmeg for a deeper spiced flavor.

Use parchment to help roll the dough tightly.

Bake one tray at a time for consistent results.

Recipe Variations

Cream Cheese Swirl Cookies: Spread softened cream cheese with the cinnamon filling before rolling for a tangy twist.

Maple Cinnamon Roll Cookies: Replace ½ of the brown sugar in the filling with maple sugar for a warm, caramelized flavor.

Chocolate Cinnamon Roll Cookies: Add 2 tbsp cocoa powder to the dough and sprinkle mini chocolate chips into the filling.

Nutty Cinnamon Roll Cookies: Mix ½ cup finely chopped pecans or almonds into the filling for extra crunch.

Glazed Cinnamon Roll Cookies: Drizzle with a simple glaze of powdered sugar and milk for a bakery style finish.

Final Thoughts

Baking these Buttery Cinnamon Roll Cookies felt like capturing the essence of a classic breakfast pastry in bite sized form. The swirls of cinnamon sugar tucked inside each cookie make them as beautiful to look at as they are delicious to eat.

Every bite carries that comforting balance of buttery dough and spiced sweetness. These cookies don’t just satisfy a craving; they create a small moment of joy.