If you’ve ever wished you could have the buttery, spiced swirl of a cinnamon roll combined with the soft chewiness of a sugar cookie, this recipe is for you. These cookies deliver everything you love about both treats: tender sugar cookie dough, a rich cinnamon-sugar swirl, and a sweet vanilla glaze that ties it all together. They look impressive, taste nostalgic, and are perfect for holidays, bake sales, or cozy weekend baking.
Unlike traditional cinnamon rolls, these cookies don’t require yeast or proofing. The dough comes together in minutes, chills until firm, and then bakes into gorgeous swirled rounds. The result is a batch of bakery-style cookies that look like mini cinnamon buns and taste like pure comfort.
Ingredients
For the Cookie Dough
2¼ cups (270 g) all-purpose flour
1½ teaspoons cornstarch
¾ teaspoon baking soda
¼ teaspoon fine sea salt
¾ cup (170 g) unsalted butter, softened to room temperature
¾ cup (150 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
For the Cinnamon Swirl
3 tablespoons (42 g) unsalted butter, very soft
⅓ cup (65 g) packed light brown sugar
1½ tablespoons ground cinnamon
For the Vanilla Glaze
1 cup (120 g) powdered sugar, sifted
2–3 tablespoons milk or heavy cream
½ teaspoon pure vanilla extract
Pinch of salt
Instructions
Combine Dry Ingredients
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
Cream Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy (about 2–3 minutes).
Finish the Dough
Beat in the egg and vanilla until fully incorporated. Reduce mixer speed to low and gradually add the dry ingredients. Mix until no streaks of flour remain. The dough should be soft and slightly tacky.
Prepare the Filling
In a small bowl, stir together the very soft butter, brown sugar, and cinnamon until smooth and spreadable.
Assemble the Swirls
Lay a large sheet of parchment paper on your work surface. Transfer the dough to the paper and shape it into a rough rectangle. Place a second sheet of parchment on top and roll the dough into a rectangle about 10×12 inches and ¼ inch thick.
Add the Filling and Roll
Remove the top parchment sheet. Spread the cinnamon filling evenly over the dough. Using the bottom parchment to help, roll the dough tightly from a long side into a log. Wrap in parchment, twist the ends to seal, and refrigerate for at least 2 hours (or freeze for 45–60 minutes for a faster option).
Bake the Cookies
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Remove the chilled log from the fridge, unwrap, and slice into ½–¾ inch thick rounds using a sharp serrated knife. Place cookies 2 inches apart on the baking sheets.
Bake for 10–12 minutes, until edges are set and tops look slightly puffy. The centers should remain soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Glaze and Serve
Whisk powdered sugar, 2 tablespoons milk, vanilla, and salt until smooth. Add more milk a teaspoon at a time to reach drizzling consistency. Drizzle glaze over cooled cookies and let set before serving.
Serving Ideas
These cookies are delicious on their own, but you can also:
• Serve them slightly warm for that true cinnamon-roll feel.
• Stack them in a tin for holiday gifting.
• Pair with coffee, hot chocolate, or chai for an afternoon treat.
Storage Tips
Keep cookies in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate up to 1 week or freeze baked cookies for up to 2 months. Defrost at room temperature before glazing.
Make-Ahead Option
The cookie log can be prepared up to 3 days ahead and kept chilled until ready to slice and bake. You can also freeze the log, tightly wrapped, for up to 2 months—just let it soften slightly before slicing.
Variations
Maple Glaze: Replace some of the milk in the glaze with maple syrup for a cozy twist.
Extra Gooey: Spread an extra tablespoon of cinnamon sugar filling before rolling for a stickier swirl.
Nutty Swirl: Sprinkle 2 tablespoons of finely chopped pecans or walnuts over the filling before rolling for texture.
Frosted Version: Instead of glaze, spread cream cheese frosting on top for a true cinnamon roll vibe.
Troubleshooting
Crumbly Dough: If the dough feels too dry to roll, add 1 teaspoon of milk at a time until it comes together.
Flattened Cookies: Make sure your dough log is well-chilled before slicing. This prevents spreading.
Uneven Swirls: Use a sharp serrated knife for clean cuts, wiping between slices.
Final Thoughts
🍪 Cinnamon roll sugar cookies combine the coziness of a cinnamon bun with the simplicity of a slice-and-bake cookie. They’re soft, spiced, and glazed to perfection. Whether you make them for a holiday cookie exchange, a fall bake, or just because you crave something special, these swirled cookies are guaranteed to impress.