Irresistible Cinnamon Roll Cookies for Cozy Days

I still remember the first time I turned that bakery scent into a quick bake at home: buttery spirals, warm cinnamon, and a swirl that felt like a hug. I made this version because I wanted the same comfort without long rise times, and it became my go-to quick treat when I needed something sweet and simple.

This post gives a friendly, step-by-step recipe with exact measurements and a clear timeline: 350°F (175°C), 12–15 minutes to golden edges. The dough is forgiving, slices neatly after a short chill, and uses pantry staples like flour, butter, eggs, brown sugar, and vanilla.

I’ll cover tools, pro tips for soft centers and crisp edges, storage (3 days at room temp or freeze 1 month), nutrition (about 150 calories each), and a few flavor twists so you can make these your own. Bake a batch now, share one with someone you love, and come back to tell me how it went.

Right now I can almost taste warm sugar and spice drifting from the oven. The tray sends up a scent of butter melting into tender dough and sugar caramelizing at the edges.

The swirl mimics a classic cinnamon roll while baking in cookie form. I slice the log into 1/2-inch rounds and bake at 350°F until the edges turn golden, about 12–15 minutes.

I love the texture here — soft centers with lightly crisp edges — so each bite feels like a bakery treat. The dough rolls easily, which makes shaping calming instead of stressful.

These cookies answer that instant craving for a sweet, spiced dessert without proofing or yeast. Picture a warm cookie, a mug of coffee, and five quiet minutes to savor. I’ll walk you step by step so your tray looks as homey as it smells, and next I’ll explain why you’ll love this simple, speedy method.

This small swap turns classic spiral flavors into quick, hand-held treats you can bake tonight. I kept steps simple so the process is friendly for bakers of every skill level.

I rely on pantry staples — butter, brown and granulated sugar, eggs, flour, baking powder, salt, and vanilla — so you rarely need a special trip to the store.

• Easy: cream, mix, roll, slice, bake — straightforward steps that help the swirl hold its shape.
• Quick: active bake time is just 10–15 minutes per tray, so warm cookies appear fast.
• Make-ahead smart: chill or refrigerate dough logs for neater slices and stress-free baking later.
• Light and satisfying: all the cinnamon roll flavor in a smaller form that satisfies without a large pan.

I test this method so you get predictable results. Try a batch tonight and enjoy warm cookies with that familiar swirl and warm spice.

Start with measured staples so your dough rolls smoothly and bakes evenly. Below I list exact quantities I use, plus a few notes to help the swirl and texture turn out right every time.

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Tip: soften butter to room temperature so it creams smoothly with sugar. Measure cups all-purpose by spooning into the cup and leveling to avoid a dry dough.

• 3/4 cup brown sugar
• 2 tablespoons ground cinnamon

This filling is intentionally generous to create bold spirals in each slice. The mix of brown sugar and cinnamon helps caramelize edges and keep centers moist.

• Simple glaze: powdered sugar whisked with a splash of milk until pourable
• Cream cheese drizzle: soften cream cheese, beat with powdered sugar and a little extract

Preheat the oven to 350°F so the cookie dough hits the right heat when it goes in. A pinch more salt can brighten flavors if your butter runs sweet, but I stick to 1/2 teaspoon for balance.

Let’s walk through each step so your tray comes out warm, neat, and ready to share.

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment-lined paper so nothing sticks and cleanup is easy.

I whisk flour, baking powder, and salt in a bowl so leavening is even.

In my mixer I cream softened butter with granulated sugar until pale. Then I beat in eggs and vanilla extract.

I add the dry mix on low and stop as soon as the cookie dough comes together to keep it tender.

I divide dough in half and roll each piece on lightly floured parchment into a rectangle about 1/4 inch thick.

For the filling, I mix brown sugar and ground cinnamon and sprinkle it evenly to the edges for bold spirals.

I roll each rectangle tightly from the long side so logs are uniform and slice-ready.

1. Use a sharp knife to slice 1/2-inch rounds and place them cut-side up on the lined sheets, leaving space for spread.
2. Bake until edges are golden—about 12–15 minutes—watch the first tray so you know your oven.
3. Cool on the sheet a few minutes, then transfer to a rack. If glazing, wait until cookies are just warm so the drizzle sets.

A few smart swaps can turn this batch into a gluten-free or dairy-free hit without losing texture. I keep these ideas simple so you can adapt the dough and still bake with confidence.

• For gluten-free, I use a 1:1 all-purpose GF flour blend and mix only until combined so the structure stays tender.
• To go dairy-free, I swap in plant-based butter and whisk a dairy-free glaze with powdered sugar and a splash of non-dairy milk.
• If my dough feels too soft, I add a spoonful of flour or chill it; if it seems dry, I let it rest a few minutes to hydrate.

• I sometimes add a pinch of cardamom or nutmeg to the filling, or fold orange zest into the dough for a bright lift.
• For crunch, I scatter finely chopped pecans or walnuts over the cinnamon and brown sugar layer before rolling.

• I chill dough logs 20–30 minutes for cleaner spirals and minimal spread, especially in warm kitchens.
• I freeze well-wrapped unbaked logs and thaw just until sliceable, then bake 10–15 minutes, watching for golden edges.
• Baked cookies freeze well too; I rewarm them a few minutes in a low oven to bring back that fresh-baked texture.

If you want an extra technique note, try the simple air-fryer bagel method here: simple air-fryer bagel method — the timing tricks help with quick, even baking when you use smaller pans.

Good tools make prep faster and give predictable results when I roll cookies and shape the spirals. I keep my setup simple so beginners can follow the process without extra fuss.

• I use a stand mixer (or hand mixer) to cream butter and sugars until light; this gives the right structure for the mixture.
• Rimmed sheet pans with lined parchment paper help even baking and make transfer safe and easy.
• A sharp chef’s knife slices neat 1/2-inch rounds without squashing the roll, which saves time at bake time.
• A wire rack cools cookies so steam escapes and edges stay crisp while centers remain tender.

Serving well and storing right keeps that sugar-cinnamon lift alive for days. I like to bring a warm plate to the table and let the aroma meet a hot mug.

I love serving these warm with coffee or tea—the sugar and cinnamon aroma blooms with every sip. For a bakery vibe, I drizzle a simple glaze or a light cream cheese frosting while the pieces are still warm.

I arrange the roll cookies on a platter so the spiral form shows. A few extra minutes for glazing and setting prevents smudges before stacking.

• I store cooled cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh.
• For longer storage, I freeze them in a well-sealed container and thaw at room temp or rewarm a few minutes in the oven.
• I separate layers with parchment so the glaze doesn’t stick and the cookie form stays neat.
• When I gift a batch, I cushion them with parchment in a snug tin to protect the swirl and note the best-by date on the container.

To help you portion wisely, I break down nutrition estimates for a single cookie. These are rough values based on my ingredients and typical yields. Exact totals change with size, glaze, or added nuts.

• I estimate about 145–150 calories per cookie based on my dough and filling.
• Fat: roughly 6–8 g per cookie, with about 4–5 g saturated from butter.
• Carbohydrates: near 20 g, mainly from flour and sugar in the dough and brown sugar filling.
• Sugar: about 9–12 g per cookie; a generous glaze raises that number.
• Protein: around 1–2 g per serving.
• Sodium: roughly 50–80 mg depending on your salt and butter brands.

If you track closely, weigh your cookies and calculate with your exact ingredients. I keep portions modest so you can enjoy one or two cookies with coffee while staying mindful. For a lighter option, skip the glaze and let the cinnamon shine.

Preheat the oven and let the smell of warm sugar and butter pull you into the kitchen.

I invite you to slice a chilled dough log and bake at 350°F for 12–15 minutes. These cinnamon roll cookies come together fast and travel well when wrapped for a neighbor or friend.

Chill an extra log or freeze one wrapped for later so you can slice-and-bake fresh roll cookies anytime. Baked cookies freeze up to 1 month and keep 3 days at room temp.

Try a light glaze or a cream cheese drizzle to give a bakery finish. Snap a photo of those spirals and share it—I love seeing your takes on the dough and filling.

• Preheat, slice, bake—warm cookie in minutes.
• Make-ahead: chill or freeze dough logs for easy baking later.
• Share, rate, and comment with your favorite twist (cardamom, orange zest, or nuts).

Thank you for baking with me. Bookmark this page and leave a star rating so I know which ingredient swaps you loved.

I start each bake by lining my work surface and gathering just nine tools that I trust. Having them ready keeps the process tidy and speeds each step from mixing to cooling.