Cinnamon Roll Cookies bring together two beloved sweets into one irresistible treat. This hybrid combines the soft, swirled cinnamon-sugar of a cinnamon roll with the convenience and texture of a cookie, creating bite-sized rounds that puff up slightly and showcase the classic cinnamon swirl in every bite.
These cookies are one of our favorite twists on a classic. We adapted elements of a cinnamon roll dough to give it a firmer, cookie-like structure while preserving the soft, tender crumb and the iconic cinnamon-sugar spiral. The result is a small, hand-held version of a cinnamon roll that bakes up golden and tender.
Cinnamon Roll Cookies
This recipe isn’t just thinly sliced cinnamon roll dough — we altered the proportions to create a dough that behaves like cookie dough yet still rolls and swirls like a cinnamon roll. Each bite combines a soft, slightly pillowy texture with a concentrated burst of cinnamon and sugar.
Ingredients
These cinnamon roll cookies require simple pantry staples. Quantities are included in the recipe card below.
For the cinnamon swirl
- Granulated sugar
- Ground cinnamon
For the cookie dough
- Softened butter
- Room temperature sour cream
- Granulated sugar
- Room temperature large eggs
- Vanilla extract
- Orange zest
- All-purpose flour
- Baking powder
- Active dry yeast
Instructions
Follow these straightforward steps to make the cookies. The method mirrors working with a rolled pastry but finishes like a cookie recipe.
Step 1: Make the cinnamon sugar
Combine granulated sugar and ground cinnamon in a small bowl; set aside.
Step 2: Mix the dry ingredients
Whisk together the flour, baking powder, and active dry yeast in a bowl; set aside.
Step 3: Prepare the wet ingredients
Beat the softened butter with the granulated sugar until light and fluffy. Add the eggs, vanilla, orange zest, and sour cream and mix until combined.
Step 4: Form the dough
Fold the dry ingredients into the wet mixture until a cohesive dough forms.
Step 5: Roll and shape
Divide the dough in half and roll each portion into a rectangle about 1/4 inch thick. Sprinkle half the cinnamon-sugar mixture evenly over each rectangle, then tightly roll each into a log (roulade). Slice the logs into discs to form the cookies and arrange them on a parchment-lined baking sheet.
Step 6: Bake
Bake in a preheated 350°F (175°C) oven for 8–10 minutes, until the cookies are just set and lightly golden. Allow them to cool slightly before serving.
Hint: Use fresh yeast for best puff and texture.
Equipment
You only need basic kitchen tools:
- Measuring cups and spoons
- Mixing bowls
- Hand mixer or stand mixer
- Spoons or spatulas
- Knife or bench scraper
- Baking sheet and parchment
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate in an airtight container for up to one week. For longer storage, freeze in a single layer with parchment between layers for up to 3 months.
Tips
Fresh yeast: Make sure your yeast is active so the dough puffs slightly and gains a tender crumb.
Room temperature ingredients: Eggs and sour cream should be at room temperature for even mixing and better rise.
Softened butter: Properly softened butter creams with sugar to create a light dough—don’t use melted butter.
Don’t overbake: Remove cookies when they’re just golden; they continue to set as they cool and should remain tender.
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FAQ
What are cinnamon roll cookies?
They’re cookies made from a dough that blends characteristics of cinnamon roll dough and cookie dough, rolled with a cinnamon-sugar filling then sliced and baked to create small swirled cookies.
How long will they keep?
Stored in an airtight container, cookies last about 3 days at room temperature or up to one week refrigerated.
Can they be frozen?
Yes. Layer them with parchment in a freezer-safe container and freeze up to 3 months. Thaw at room temperature before serving.
Try These Delicious Cinnamon Roll Cookies
These cinnamon roll cookies capture the best of both treats: a soft, slightly pillowy interior with a crisp, golden exterior and a rich cinnamon-sugar spiral in every bite. They’re perfect for serving with coffee, packing in lunches, or enjoying as an anytime snack. Give them a try—you’ll likely reach for seconds.
Recipe Card
Cinnamon Roll Cookies
Ingredients
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 ¼ cup salted butter, softened
- ½ cup sour cream, room temperature
- 1 ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest, grated
- 4 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon active dry yeast
Instructions
- Combine ½ cup granulated sugar with 2 tbsp ground cinnamon in a small bowl; set aside.
- Whisk together 4 ½ cups flour, 1 tsp baking powder, and 1 tsp active dry yeast; set aside.
- Beat 1 ¼ cup softened butter with 1 ½ cup granulated sugar until creamy and fluffy.
- Stir in 2 room-temperature eggs, 1 tsp vanilla, 2 tsp orange zest, and ½ cup sour cream.
- Fold the dry ingredients into the wet until a dough forms.
- Divide dough in half and roll each into a ¼-inch-thick rectangle.
- Spread half the cinnamon-sugar over each rectangle, roll into logs, and slice into discs. Arrange on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes, until just golden. Cool slightly before serving.
Disclaimer
Any nutritional data provided is an approximation; actual values vary based on ingredient brands and portion sizes.