Fluffy Cinnamon Roll Cookies

Last December, I was running late to a holiday potluck when my delivery guy, Marco, showed up with a package of baking supplies I had ordered online. He glanced at the flour and sugar bags sticking out of the box and grinned, “Cookies?”

I laughed and told him I was about to try something new, but I hadn’t even started. Without missing a beat, he said, “Then make them smell like cinnamon. Everyone loves cinnamon.” That comment stuck with me.

I didn’t have the time for full-on cinnamon rolls, but I also didn’t want to show up empty-handed. That’s when I thought—what if I took everything I love about cinnamon rolls and turned them into cookies? Something soft, swirled with sweetness, and quick enough to make before the party. So I rolled up my sleeves, spread the dough, sprinkled that cinnamon-sugar filling, and hoped for the best.

When the cookies came out of the oven, they were golden, puffy, and smelled like a warm bakery. I packed them into a tin, still slightly warm, and headed to the potluck. By the time I arrived, the cookies were gone in less than ten minutes. Marco’s advice turned out to be spot on: make it smell like cinnamon, and you’ll win everyone over. These fluffy cinnamon roll cookies have become one of my go-to recipes ever since.

Short Description

Soft, swirled cookies that taste like mini cinnamon rolls. Fluffy, golden, and filled with sweet cinnamon-sugar layers—perfect for any occasion.

Key Ingredients

For the dough:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract

For the filling:

• ½ cup brown sugar, packed
• 2 teaspoons ground cinnamon

Tools Needed

• Mixing bowls (large and medium)
• Hand mixer or stand mixer
• Whisk
• Rubber spatula
• Parchment paper
• Sharp knife or dough cutter
• Baking sheets

Cooking Instructions

Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon until well combined.

Step 3: Cream Butter and Sugars
In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes.

Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until smooth and fully incorporated. Scrape down the sides of the bowl as needed.

Step 5: Combine Wet and Dry
Gradually add the dry mixture into the wet mixture. Mix on low speed just until no streaks of flour remain. The dough should be soft but not sticky. If it’s too sticky, add 1 tablespoon flour at a time until workable.

Step 6: Prepare Filling
In a small bowl, stir together brown sugar and cinnamon until evenly blended.

Step 7: Roll and Fill Dough
Place half the dough on a piece of parchment paper. Press or roll into a rectangle about ¼ inch thick. Sprinkle evenly with half the filling mixture. Starting from the long edge, roll up the dough tightly into a log. Repeat with the second half of dough and filling.

Step 8: Slice Cookies
Using a sharp knife, slice the logs into ½-inch rounds. Place them on the prepared baking sheet, spacing about 2 inches apart.

Step 9: Bake
Bake for 10–12 minutes, until the edges are set and lightly golden. The centers should look soft and slightly puffy.

Step 10: Cool and Enjoy
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Why You’ll Love This Recipe

Fluffy Texture: Soft, pillowy centers with golden edges.

Cinnamon Roll Flavor: Classic swirl of cinnamon-sugar in every bite.

Quick Bake: Ready in under 30 minutes of baking time.

Crowd Favorite: Perfect for holidays, parties, or everyday snacking.

Easy to Store: Keeps well for days and reheats beautifully.

Mistakes to Avoid & Solutions

Overmixing dough: Can make cookies tough. Mix only until flour disappears.

Dough too sticky: Chill for 10 minutes or add a little flour until easy to roll.

Loose rolling: Filling leaks out. Roll dough tightly and pinch edges to seal.

Overbaking: Cookies dry out. Pull them when edges are golden but centers still look soft.

Cutting uneven slices: Use a sharp knife and rotate the log for even rounds.

Serving and Pairing Suggestions

Serve warm with a glass of cold milk.

Pair with hot coffee or chai tea for cozy mornings.

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

Present in a cookie tin as a holiday gift.

Serve family-style on a platter for brunch.

Storage and Reheating Tips

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

Refrigerate for up to 1 week to extend freshness.

Freeze baked cookies in freezer bags for up to 2 months. Thaw at room temperature.

Reheat in the microwave for 8–10 seconds to restore softness.

FAQs

1. Can I chill the dough before rolling?
Yes, chilling for 15–20 minutes makes it easier to roll if the dough feels sticky.

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

3. Can I add nuts or raisins to the filling?
Yes, finely chopped pecans, walnuts, or raisins make a delicious variation. Sprinkle them with the filling before rolling.

4. Why do my cookies spread too much?
The dough may be too warm. Chill the logs for 10 minutes before slicing.

5. Can I double the recipe?
Yes, this recipe doubles easily. Bake in batches and rotate trays for even results.

Tips & Tricks

Use room-temperature butter and egg for smoother mixing.

Roll dough between parchment sheets to prevent sticking.

Wipe the knife between cuts for neat spirals.

For bakery-style results, brush tops lightly with milk before baking for a golden finish.

Add a pinch of nutmeg for deeper spice flavor.

Recipe Variations

Glazed Cinnamon Roll Cookies: Mix ½ cup powdered sugar with 1 tablespoon milk and drizzle over cooled cookies.

Pumpkin Spice Version: Replace 1 teaspoon cinnamon in the dough with pumpkin pie spice for a fall twist.

Chocolate Swirl Cookies: Add 2 tablespoons cocoa powder to the filling mixture for a chocolatey swirl.

Maple Cinnamon Cookies: Replace half the granulated sugar with maple sugar for a warm, caramel-like flavor.

Stuffed Cinnamon Roll Cookies: Press a small piece of cream cheese filling into the center of each slice before baking.

Final Thoughts

These fluffy cinnamon roll cookies came out of a moment of necessity, but they’ve turned into one of my all-time favorite treats. They’re playful, comforting, and have all the charm of cinnamon rolls without the waiting time. I love that I can whip up a batch on a whim, share them with friends, or tuck them into a holiday tin as a thoughtful gift.

Every time I bake them, I’m reminded of how a little creativity can turn a simple set of ingredients into something magical. The cinnamon-sugar swirl always makes me smile, and watching people take that first bite feels like sharing a warm hug in cookie form. If you try them, I hope they bring the same joy to your kitchen as they do to mine.