1. How long do Cinnamon Roll Cookies stay fresh?

Stored in an airtight container at room temperature, Cinnamon Roll Cookies stay soft and fresh for up to 5 days . For longer storage, freeze them for up to 3 months .

2. Can I make the dough ahead of time?

Yes! You can refrigerate the dough logs for up to 2 days before slicing and baking. You can also freeze the logs for up to 3 months — just thaw overnight in the fridge before baking.

3. Can I freeze baked Cinnamon Roll Cookies?

Absolutely. You can freeze Cinnamon Roll Cookies with or without icing. Place them in a single layer in a freezer-safe bag or container, and thaw at room temperature when ready to eat.

4. Why did my dough crack while rolling?

This can happen if the dough is too cold or dry. Let it rest at room temp for 5 minutes, then gently press cracks together with your fingers. Cracks won't affect the flavor of your Cinnamon Roll Cookies .

5. Can I make these cookies vegan?

Yes! Use vegan butter , a flax egg or egg substitute, and non-dairy milk for the icing. You’ll still get delicious, plant-based Cinnamon Roll Cookies .

6. Do these cookies spread while baking?

Not much, especially if you chill the dough properly. Chilling helps Cinnamon Roll Cookies keep their pretty spiral shape and prevents them from becoming flat.

7. Can I use store-bought sugar cookie dough?

You can, but the flavor and texture won’t be quite the same. Homemade dough gives Cinnamon Roll Cookies their signature soft bite and buttery richness.

8. How do I get the perfect swirl in Cinnamon Roll Cookies?

Roll the dough tightly, chill the log, and use a sharp serrated knife to cut clean slices. A tight roll is key to getting a defined swirl in your Cinnamon Roll Cookies .

9. What if I want smaller or larger cookies?

For smaller cookies, cut thinner slices (⅓ inch); for larger cookies, slice at ¾ inch. Adjust baking time by ±1–2 minutes depending on thickness.

10. Can I make Cinnamon Roll Cookies without icing?

Yes, they're still delicious without the drizzle. You can also dust them with powdered sugar for a simpler finish.

Cinnamon Roll Cookies: 7 Irresistible Reasons to Bake Them

Description

Soft, buttery Cinnamon Roll Cookies filled with cinnamon-sugar swirls and topped with vanilla icing. These cookies bring all the cozy flavors of classic cinnamon rolls — with a fraction of the effort.

Ingredients

Scale

For the Dough:

2¼ cups (281g) all-purpose flour, spooned & leveled
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (170g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract

For the Filling:

2 tablespoons (28g) butter, melted
¼ cup (50g) granulated sugar
1 tablespoon ground cinnamon

For the Icing:

1 cup (120g) confectioners’ sugar
3 tablespoons (45ml) milk
½ teaspoon pure vanilla extract

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Instructions

Make the Dough: Whisk together flour, baking powder, and salt. In a separate bowl, beat butter and sugar until creamy. Add egg and vanilla, then mix in dry ingredients.
Roll & Fill: Divide dough into two parts. Roll each into a 9×7-inch rectangle. Brush with melted butter and sprinkle cinnamon-sugar mixture evenly.
Shape & Chill: Roll dough tightly into logs, wrap in plastic, and chill for at least 2 hours.
Slice & Bake: Preheat oven to 350°F (177°C). Slice chilled logs into ½-inch rounds and bake 10–11 minutes.
Drizzle Icing: Whisk icing ingredients and drizzle over cooled cookies. Let set before serving or storing.

Notes

Dough can be chilled up to 2 days or frozen up to 3 months.

Baked cookies (iced or not) freeze well for 3 months.

For a flavor twist, add nutmeg or swap vanilla icing for maple or almond.

Prep Time: 2 hours 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 115
Sugar: 9g
Sodium: 45mg
Fat: 5.8g
Saturated Fat: 3.5g
Unsaturated Fat: 1.8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0.3g
Protein: 1.2g
Cholesterol: 18mg