Cinnamon Roll Cookies
Cinnamon Roll Cookies bake soft vanilla dough around a brown sugar cinnamon swirl for tender slice-and-bake cookies with cozy bakery-style flavor. They are a practical make-ahead cookie for sweet trays, holiday baking, lunchbox treats, and weekend dessert plans.
Equipment
- Mixing bowls
- Electric mixer
- Parchment paper
- Rolling Pin
- Baking sheets
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon for dough
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed, for dough
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup brown sugar packed, for filling
- 2 tsp ground cinnamon for filling
Instructions
- Whisk the flour, baking powder, cinnamon, and salt in a bowl until evenly combined.
- Beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Mix in the egg and vanilla extract until the dough base is fully combined.
- Add the dry ingredients gradually and mix just until a soft cookie dough forms.
- Roll the dough between parchment into a rectangle about 1/4 inch thick.
- Combine the filling brown sugar and cinnamon, sprinkle it over the dough, and press gently.
- Roll the dough tightly from the long side, wrap it, and chill until firm.
- Slice into rounds and bake on lined sheets until the edges are set and lightly golden.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for 3 to 4 days or in the refrigerator for up to 1 week.
Freezing: Freeze baked cookies or wrapped dough logs for up to 2 months. Thaw dough in the refrigerator before slicing if needed.
Reheating: Warm one cookie in the microwave for 5 to 8 seconds if you want a softer texture before serving.
Expert Tips: Chill the rolled dough until firm, measure flour carefully, and slice with a sharp knife for the neatest swirls.
Variations: Add a light vanilla glaze, finely chopped pecans, orange zest, or a small amount of maple extract for a different finish.
Texture Tips: Avoid overbaking; the centers should look soft when the edges are set because the cookies firm as they cool.