Easy Cinnamon Roll Cookies – If you’re a fan of cinnamon rolls. But don’t have the time. Or patience. To wait for the dough to rise. These Easy Cinnamon Roll Cookies. Are the perfect solution. Combining the warm, comforting flavors of cinnamon, brown sugar, and butter. These cookies are quick to whip up. And even quicker to devour. The combination of soft, buttery dough. With gooey cinnamon filling. Will have your kitchen smelling like a bakery. In no time. With just 25 minutes of prep. And 11 minutes in the oven. These cookies are a dessert dream come true.
The first time I made these cinnamon roll cookies. I knew they were going to be a hit. My husband and child. Could hardly wait for them to come out of the oven. And as soon as they did. The whole batch almost disappeared in minutes. The cookies were still warm. With the cinnamon filling oozing slightly from the sides. And the house smelled like pure cinnamon heaven. It’s now become a weekend tradition. To bake these together. With my little one. Roll the dough balls in cinnamon sugar. Eagerly waiting for that first bite.
What makes this Easy Cinnamon Roll Cookies truly special?
These cookies are a genius hybrid of two beloved treats—cinnamon rolls and cookies. Packed into one easy recipe. They offer all the deliciousness of cinnamon rolls. Without the need for yeast. Or extended rising times. The secret to their irresistible flavor lies in the gooey cinnamon filling. That gets swirled right into the soft cookie dough. Plus, they’re easy to shape and bake. Making them perfect for busy weekdays. Or spontaneous baking sessions.
What You Need To Make This Easy Cinnamon Roll Cookies Recipe?
Salted Butter: Softened butter is the base of both the filling. And the dough. The salt in the butter balances the sweetness of the brown sugar. Making each bite perfectly balanced.
Brown Sugar: I prefer dark brown sugar. For its deeper molasses flavor. But light brown sugar works too. It gives the filling that rich, caramel-like sweetness. We love in cinnamon rolls.
Cinnamon: The star of the show! Using 1 ½ tablespoons ensures these cookies pack a punch of cinnamon flavor.
All-Purpose Flour: Make sure to spoon. And level your flour. To avoid dense cookies.
Cream of Tartar: This classic ingredient. Gives the cookies their signature tang. And helps them stay soft.
Kosher Salt: Enhances the overall flavor. And balances the sweetness.
Steps To Make Easy Cinnamon Roll Cookies:
Step 1: Prepare the Filling: Start by making the filling. Beat together the softened butter, brown sugar, and cinnamon. Until creamy and smooth. Spoon small balls of this mixture. Onto a parchment-lined tray. And freeze until firm. About 20 minutes.
Step 2: Preheat the Oven: While the filling chills. Preheat your oven to 350°F. And line a couple of baking sheets. With parchment paper.
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Step 3: Make the Dough: In the same mixing bowl. Beat the softened butter until smooth. Add the sugar. And continue beating until light. And fluffy. Incorporate the eggs and vanilla. Until well mixed. Add the flour, baking soda, salt, and cream of tartar. Stirring until just combined. Avoid overmixing. To keep the cookies tender.
Step 4: Combine Dough and Filling: Once the cinnamon filling is firm. Gently fold the balls into the cookie dough. Using a spatula. Scoop out dough balls. About 2 inches in diameter.
Step 5: Roll and Bake: Roll each dough ball in a cinnamon-sugar mixture. Place them on the prepared baking sheets. Spacing them about 2 inches apart. Bake for 11-12 minutes. Shaping the cookies with a spoon immediately after baking. To keep them thick. And chewy. Let them cool on the pan for 5 minutes. Before transferring to a wire rack.
Step 6: Enjoy! Serve these cookies warm. With a cold glass of milk. And enjoy the comforting taste of cinnamon roll bliss.
Tip:
To ensure your cinnamon roll cookies stay soft and chewy. Avoid overmixing the dough. Once you’ve added the dry ingredients. Mix just until the flour is incorporated—no more. Overmixing can lead to tougher cookies. Which we definitely don’t want! Also, when shaping the cookies right after baking. Use the back of a spoon. To push any oozing cinnamon filling. Back into the cookie’s center. This not only keeps the cookies thick. And chewy. But also intensifies that cinnamon swirl flavor. In every bite!
Frequently Asked Questions:
Can I freeze the dough?
Absolutely! Shape the dough into balls. Roll them in cinnamon sugar. And freeze in a ziplock bag. You can bake them straight from frozen. Just add a couple of minutes to the bake time.
Can I use unsalted butter?
Yes, you can. Just add a pinch more salt to the dough. To make up for it.
How do I store these cookies?
Store the cookies in an airtight container at room temperature. For up to a week. For longer storage. You can freeze the baked cookies. For up to three months.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Cinnamon Roll Cookies
Ingredients
For the filling:
- 6 tbsp salted butter softened
- ¾ c brown sugar packed
- 1 ½ tbsp cinnamon
For the dough:
- 1 c salted butter softened
- 1 ⅔ c granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 ½ c all-purpose flour spooned and leveled
- 1 tsp baking soda
- ¾ tsp kosher salt
- 1 ½ tsp cream of tartar
For rolling:
- ⅓ c granulated sugar
- 1 ½ tbsp cinnamon
Instructions
- Prepare the Filling: Beat together butter, brown sugar, and cinnamon. Until smooth. Scoop small balls of filling onto a parchment-lined tray. And freeze until firm.
- Preheat and Prep: Preheat the oven to 350°F. Line baking sheets. With parchment paper.
- Make the Dough: Beat softened butter until smooth. Then mix in sugar, eggs, and vanilla. Until fluffy. Gently incorporate the dry ingredients (flour, baking soda, salt, and cream of tartar). Until just combined. Fold in the frozen cinnamon filling balls.
- Roll and Bake: Shape the dough into balls. Roll in cinnamon-sugar. And place on baking sheets. Bake for 11-12 minutes. Immediately after baking. Use spoons to shape cookies back into circles. Cool on the pan for 5 minutes. Then transfer to a wire rack.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
