Gooey Cinnamon Roll Cookies

Last winter, I had one of those “mom fails” that turned into a happy accident. I promised my kids cinnamon rolls for breakfast, but completely forgot I had run out of yeast the night before. My youngest, who has a radar for anything involving cinnamon sugar, was already bouncing around the kitchen asking if the house would “smell like Christmas.”

With no time to start a yeasted dough, I grabbed my mixing bowl and decided to improvise. What came out of the oven wasn’t a pan of rolls at all, but a tray of buttery, golden cookies swirled with cinnamon and brown sugar. They were crisp on the edges, soft in the center, and so packed with that sweet-spicy aroma that my kids didn’t care one bit about the missing rolls.

That little kitchen slip-up turned into a recipe we now make often, not just for breakfast treats but as after-school snacks and holiday cookie swaps. These Cinnamon Roll Cookies give you all the cozy flavor of a cinnamon roll without the fuss of rising dough.

The swirl is simple, the ingredients are pantry staples, and they bake up in under 15 minutes. Every time I make them, the whole kitchen smells like comfort and warmth, and that’s exactly the kind of recipe I want to keep sharing.

Short Description

Soft and chewy cookies with a buttery cinnamon-sugar swirl, these Cinnamon Roll Cookies capture the taste of classic cinnamon rolls in an easy, no-yeast recipe. Perfect for holidays, snacks, or whenever a cinnamon craving strikes.

Key Ingredients

For the dough:

• 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 packed brown sugar
• 1 large egg
• 2 tsp vanilla extract

For the Filling:

• ½ cup packed brown sugar
• 2 tsp ground cinnamon

Tools Needed

• Mixing bowls (large and medium)
• Hand mixer or stand mixer
• Parchment paper
• Rolling pin
• Baking sheet
• Sharp knife or bench scraper

Cooking Instructions

Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

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 sugar until light and fluffy. This gives the cookies their tender texture.

Step 4: Add Egg and Vanilla
Mix in the egg and vanilla extract until smooth and fully incorporated.

Step 5: Combine Wet and Dry
Gradually add dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cookies soft.

Step 6: Prepare the Filling
In a small bowl, mix brown sugar and cinnamon together.

Step 7: Roll and Fill
Spread half the dough onto parchment paper into a rectangle. Sprinkle with the cinnamon-sugar filling, then carefully roll it up into a log, keeping it tight for a clear swirl.

Step 8: Slice and Bake
Slice into rounds about ½-inch thick and arrange on the baking sheet. Bake for 10–12 minutes until the edges turn golden brown.

Step 9: Cool and Enjoy
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.

Troubleshooting tip: If the dough is sticky when rolling, chill it in the fridge for 15 minutes to firm up before slicing.

Why You’ll Love This Recipe

Cinnamon Roll Flavor Without the Fuss: All the cozy sweetness of cinnamon rolls, no yeast required.

Quick and Easy: Mix, roll, slice, bake. You’ll have cookies ready in under 30 minutes.

Kid-Friendly: Little hands can help roll the dough and sprinkle the filling.

Perfect for Sharing: Ideal for cookie swaps, potlucks, or holiday trays.

Flexible Recipe: Easy to adapt with different spices or fillings.

Mistakes to Avoid & Solutions

Overmixing the dough: This can make the cookies tough. Mix only until the flour disappears.

Rolling too thin: If the dough rectangle is too thin, it may tear when rolling. Aim for about ¼-inch thickness.

Not chilling sticky dough: Warm dough is hard to slice cleanly. Chill for 10–15 minutes if needed.

Baking too long: These cookies can overbrown quickly. Watch carefully after 10 minutes.

Loose swirl: If rolled too loosely, the filling may spill out. Roll snugly but not too tight.

Serving and Pairing Suggestions

Serve warm with a glass of cold milk or hot cocoa.

Pair with coffee or spiced chai for a cozy afternoon treat.

Add them to a holiday cookie platter alongside shortbread and ginger snaps.

Drizzle with a light glaze of powdered sugar and milk for extra sweetness.

Storage and Reheating Tips

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

For longer storage, freeze baked cookies in a zip-top bag for up to 2 months.

To refresh, warm in a 300°F oven for 3–4 minutes to bring back the just-baked texture.

FAQs

1. Can I make the dough ahead of time?
Yes, you can refrigerate the dough log for up to 24 hours before slicing and baking.

2. Can I freeze the unbaked cookie dough?
Absolutely. Wrap the log tightly in plastic wrap and foil, then freeze for up to 2 months. Slice and bake directly from frozen, adding 2–3 minutes to the bake time.

3. Why did my cookies spread too much?
This usually happens if the butter was too soft or melted. Chill the dough before baking to prevent excessive spreading.

4. Can I add nuts or raisins to the filling?
Yes! Chopped pecans, walnuts, or raisins work beautifully with the cinnamon-sugar swirl.

5. Do these cookies need icing?
Not at all, but a drizzle of powdered sugar glaze makes them extra indulgent.

Tips & Tricks

For a neater swirl, use parchment paper to help roll the dough evenly.

Dip your knife in flour before slicing the dough log to prevent sticking.

Add a pinch of nutmeg or cardamom for a warm spice variation.

If you love gooey centers, slightly underbake by 1 minute.

Double the batch—they disappear fast!

Recipe Variations

Glazed Cinnamon Roll Cookies: After cooling, drizzle with a glaze made of ½ cup powdered sugar and 2–3 tsp milk.

Nutty Swirl: Add ¼ cup finely chopped pecans or walnuts to the filling before rolling.

Chocolate Cinnamon Roll Cookies: Replace 2 tbsp flour with cocoa powder in the dough and add mini chocolate chips to the filling.

Maple Twist: Swap half the brown sugar in the filling with maple sugar for a rich flavor.

Pumpkin Spice Version: Replace cinnamon with pumpkin pie spice for a fall-inspired cookie.

Final Thoughts

When I first stumbled into making these Cinnamon Roll Cookies, I never imagined they’d become such a regular part of our family’s baking traditions. They’ve turned rainy afternoons into cozy baking sessions and saved more than one rushed school morning when I needed something quick but homemade.

These cookies manage to strike a balance between comfort and simplicity, which is exactly what so many of us crave in our kitchens. The swirl is always a little surprise when you slice the dough, and the kids love watching them puff up in the oven. If you’re looking for a recipe that brings joy without stress, this one deserves a spot in your recipe box.