If you love the warm, cozy flavors of a classic cinnamon roll, these cinnamon roll cookies are about to become your new favorite cookie. They have everything you crave—soft, buttery cookies swirled with cinnamon sugar and topped with a sweet glaze—without the time and effort of making traditional rolls. Perfectly spiced, lightly sweet, and irresistibly comforting, these cookies bring that fresh-from-the-oven bakery feel straight to your kitchen.

Whether you’re baking for the holidays, a cozy weekend at home, or just because the craving hits, these cinnamon roll cookies are impossible to resist. They’re ideal for sharing (or not), pair perfectly with a cup of coffee or tea, and make your home smell absolutely incredible while they bake. Let’s get into how to make these soft, swirly, cinnamon-packed cookies that taste just like a classic cinnamon roll—only easier.

Cinnamon Roll Cookies

Ingredients:

• ¾ cup (150g) brown sugar
• ¼ cup (50g) granulated sugar
• ¾ cup (170g) salted butter, softened
• 1 large egg
• 1 tsp vanilla
• 2 cups (250g) all-purpose flour
• 1½ tsp cornstarch
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Cinnamon Filling:

• 3 Tbs salted butter, very soft but not melted
• ½ cup brown sugar
• 1½ Tbs cinnamon

Glaze:

• ¾ cup powdered sugar
• 1-2 Tbs milk
• 1/4 tsp vanilla

Directions:

1. Cream butter + sugars 2–3 minutes until fluffy.
2. Add egg + vanilla. Mix until combined.
3. Whisk dry ingredients together separately, then combine into the wet ingredients just until incorporated.
   → Dough should be soft but not sticky
4. Roll dough between 2 sheets of parchment paper into a ¼-inch thick rectangle.
5. Chill 15–20 minutes. Don’t skip this step!
6. Spread softened butter over the top of the dough reaching to all the corners.
7. Sprinkle brown sugar + cinnamon evenly. (you might not use all of the brown sugar, just make sure the whole area is covered.)
8. Gently press filling in.
9. Roll tightly from the long edge. (Try to do steps 6-9 quickly because the softer the dough gets the harder it will be to roll up.)
10. Wrap log and chill at least 1 hour (or freeze 30 min)
11. Slice into ¾-inch rounds
12. Bake at 350°F (175°C) for 9 minutes.
13. Pull when centers look slightly underdone. They will continue to set as they cool.
14. Whisk ingredients for the glaze in a small bowl and drizzle over cooled cookies.
15. Enjoy!