I have a confession: I’m a sucker for cinnamon rolls. The gooey centers, the swirl of spice, and that irresistible glaze—there’s nothing quite like that warm hug of dough and cinnamon. But rolling out a full pan of sticky buns can feel like hosting a small bakery in your kitchen. That’s why I fell in love with these Soft Swirled Cinnamon Roll Cookies. They capture every cozy, cinnamon-scented note of the classic breakfast treat, yet bake up in under a quarter-hour per batch and fit neatly on a cookie sheet.
I first tested this recipe on a dreary Monday when the idea of rolling dough twice—once for dinner and again for dessert—was more than I could handle. By adapting my favorite cinnamon roll filling into a thin ribbon baked inside cookie rounds, I got the same flavor without the rolling pin gymnastics. The result was so good that my husband started demanding them for his lunchbox. Now, these cookies have become my go-to weekend project: we get the ritual of rolling and slicing, the aroma of fresh-baked cinnamon, and a stack of portable treats that stay soft for days.
Beyond the convenience factor, I love how versatile the dough is. You can swap half the vanilla for almond extract, fold in chopped nuts, or even experiment with cardamom in the cinnamon swirl. In this first section, we’ll gather our ingredients and walk through the initial steps—whisking the dry mix, creaming butter and sugar, adding wet ingredients, and preparing that sweet cinnamon ribbon. By the end of Part 1, you’ll have a soft, pliable dough ready to roll into a rectangle and top with the brown-sugar swirl.
Ingredients
For the Dough
- 2 ½ cups (315 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 Tbsp milk or buttermilk
For the Cinnamon Swirl
- ½ cup (100 g) packed brown sugar
- 1 Tbsp ground cinnamon
- 2 Tbsp unsalted butter, melted
For the Glaze (Optional)
- 1 cup (120 g) powdered sugar
- 2–3 Tbsp milk or cream
- ¼ tsp vanilla extract
Baker’s Tip: Bring your butter and egg to room temperature before you start. It makes creaming smoother and helps the dough come together without overworking.
STEPS
- Preheat & Prep
Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper to ensure easy release and consistent browning. - Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This aerates the flour and evenly distributes the leaveners, giving your cookies a tender crumb.
- Cream Butter & Sugar
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for 2–3 minutes. You’re aiming for a pale, fluffy mixture—this step traps air that helps your cookies rise just enough without spreading too thin.
- Add Egg & Vanilla
Beat in the egg until fully incorporated, scraping down the sides of the bowl as needed. Then add the vanilla extract and mix briefly. The batter should look smooth and slightly glossy.
- Combine to Form Dough
With the mixer on low, add the dry ingredients in two additions, alternating with the milk (or buttermilk). Start and end with flour, mixing just until no streaks remain. Overmixing at this stage can develop gluten and toughen the cookies—stop as soon as the dough pulls away from the bowl.
Crafting the Cinnamon Swirl and Baking to Perfection
With your dough mixed and chilling in the bowl, it’s time to introduce that signature cinnamon ribbon and transform the mixture into individual cookies. In this section, we’ll make the brown-sugar swirl, roll and slice the dough into perfect pinwheels, bake until golden at the edges, and finish with an optional vanilla glaze for extra indulgence.
STEPS
- Make the Cinnamon Swirl
In a small bowl, combine the packed brown sugar, ground cinnamon, and melted butter. Stir until the mixture is crumbly yet holds together when pressed. This fragrant blend is what turns each cookie into a mini cinnamon roll.
- Roll Out the Dough
Lightly flour your workspace and turn the dough out onto it. Using a rolling pin, flatten the dough into a 12×8-inch rectangle (about 1/4 inch thick). Keep the edges as straight as possible—this makes uniform cookies easier to slice. - Apply the Swirl
Evenly sprinkle the cinnamon mixture over the dough rectangle. Lightly press it in with your hands or the rolling pin so it adheres without tearing the dough. You’ll notice the brown sugar melds into the surface, creating a sticky canvas for rolling. - Form the Log
Starting at one of the long edges, lift the dough and roll it away from you, keeping the roll as tight as possible. Pinch the seam to seal and adjust the ends so you have a neat 12-inch log. - Slice into Cookies
Using a sharp knife or unflavored dental floss, cut the log crosswise into ½-inch-thick rounds. Aim for about 24 cookies. Try to keep your cuts straight and even—this ensures each round bakes in the same amount of time. - Arrange and Bake
Place the cookie rounds cut-side up on the prepared baking sheets, spacing them 1 inch apart to allow for slight spreading. Bake in the preheated 350 °F (175 °C) oven for 10–12 minutes, until the edges just begin to turn light golden. The centers should still look soft and slightly underbaked—that’s what keeps them tender. - Prepare the Glaze (Optional)
While the cookies bake, whisk together the powdered sugar, 2 tablespoons of milk or cream, and the vanilla extract. Adjust the consistency by adding a little more liquid for a thinner drizzle or more powdered sugar for a thicker spread. - Glaze and Cool
As soon as the cookies come out of the oven, let them rest on the sheet for 2 minutes. Then either drizzle the glaze over each cookie or spread it with the back of a spoon. Transfer to a wire rack to finish cooling and allow the glaze to set.
Helpful Variations and Tips
- Almond Twist: Substitute half the vanilla extract with almond extract for a nutty undertone.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the glaze before it sets.
- Spice Customization: Add a pinch of nutmeg or cardamom to the cinnamon swirl for a more complex flavor.
- Make-Ahead Friendly: After rolling into a log, wrap tightly in plastic and refrigerate for up to 24 hours before slicing and baking.
- Gluten-Free Option: Use a one-to-one gluten-free flour blend and check your baking powder is gluten-free. Baking time remains the same, but watch for faster browning.
FAQs and Conclusion
Q1: How should I store these cookies to keep them soft?
Place cooled, unglazed cookies in an airtight container at room temperature for up to three days. If glazed, store in a single layer or with parchment between layers to prevent sticking.
Q2: Can I freeze the cookie dough log before slicing?
Yes. After rolling the dough into a log (Step 4), wrap it tightly in plastic and freeze for up to one month. Thaw overnight in the refrigerator before slicing and baking as directed.
Q3: My cookies spread too much—what went wrong?
Too-soft dough or an overheated oven can cause excess spread. Make sure your butter is only lightly softened, not melting, and that the oven temperature is accurate. Chilling the log for 10–15 minutes before slicing can also help maintain shape.
Q4: How can I make these dairy-free or vegan?
Substitute vegan butter and use a plant-based milk (such as almond or oat). Replace the egg with a flax “egg” (1 Tbsp ground flaxseed + 3 Tbsp water) and ensure your sugar is vegan.
Q5: Is there a way to add extra texture?
Stir chopped pecans, walnuts or sliced almonds into the cinnamon swirl mixture before rolling. You can also press in a few raisins or dried cranberries for a chewy contrast.
Q6: Can I bake these at high altitude?
At elevations above 3,000 ft, reduce baking powder by ⅛ tsp and increase oven temperature by 15–25 °F. Watch for faster browning and reduce baking time by 1–2 minutes if needed.
Q7: What’s the best way to customize the spice profile?
Add a pinch of ground nutmeg or cardamom to the cinnamon mixture, or swap half the cinnamon for finely ground ginger to evoke a gingerbread-style flavor.
Conclusion
These Soft Swirled Cinnamon Roll Cookies combine the nostalgic appeal of a gooey cinnamon roll with the convenience of a crisp-edged cookie. With a tender dough, a ribbon of brown-sugar cinnamon, and an optional vanilla glaze, they’re perfect for holiday gatherings, coffee breaks or an elevated everyday treat. Whether you follow the classic recipe or explore mix-ins like nuts and dried fruit, you’ll find these pinwheels delightfully versatile and easy to prepare. Give them a try, share your favorite twists, and enjoy a batch of warm, spiced comfort any time you crave that cinnamon-sweet moment.
Description
All the gooey sweetness of a cinnamon roll in a hand-held cookie! These Soft Swirled Cinnamon Roll Cookies feature a tender vanilla dough piped with a melty cinnamon-sugar ribbon, then baked to golden perfection and finished with a simple cream-cheese glaze.
For the Vanilla Cookie Dough
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
For the Cinnamon Swirl
½ cup brown sugar, packed
1½ tbsp ground cinnamon
2 tbsp unsalted butter, melted
For the Cream-Cheese Glaze
4 oz cream cheese, softened
1 cup powdered sugar, sifted
1 tsp vanilla extract
2–3 tbsp milk
1⃣ Make the dough:
In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla until combined.
2⃣ Combine dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the butter mixture, mixing on low until just combined. Do not overmix.
3⃣ Prepare the cinnamon swirl:
In a small bowl, stir together brown sugar, ground cinnamon, and melted butter until evenly moistened.
4⃣ Fill a piping bag:
Fit a large piping bag (or gallon-size zip-top bag with the corner snipped off) with a large round tip or use the plain corner. Spoon the cookie dough into the bag, then layer the cinnamon mixture alongside the dough—trying to keep them side by side without mixing.
5⃣ Pipe the cookies:
Line two baking sheets with parchment paper. Pipe 1½-inch swirled rounds about 2 inches apart: as you squeeze, the cinnamon mixture will swirl into the dough.
6⃣ Chill before baking:
Refrigerate the piped cookies on the sheets for 15 minutes to help maintain their shape.
7⃣ Bake:
Preheat the oven to 350 °F (175 °C). Bake one sheet at a time for 10–12 minutes, until the edges are just set and the centers look slightly puffed. The cookies will remain soft.
8⃣ Cool:
Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
9⃣ Prepare the glaze:
In a small bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, then beat until thick. Gradually add milk, 1 tbsp at a time, until the glaze reaches a drizzle-able consistency.
Glaze & serve:
Drizzle the cream-cheese glaze over cooled cookies. Let the glaze set for 10 minutes before serving.
Notes
Piping alternative: For best swirls, use two piping bags—one for dough, one for swirl—and pipe together through a coupler.
Shape tip: If you don’t have a piping bag, spread half the dough in a thin rectangle, sprinkle with cinnamon mix, roll jelly-roll style, then slice into rounds.
Storage: Store cooled cookies in an airtight container at room temperature up to 3 days. Re-drizzle glaze if needed before serving.
Flavor variation: Swap half the vanilla extract for almond extract, or add a pinch of nutmeg to the cinnamon swirl.
Make-ahead: Dough and swirl mix can be prepared 1 day ahead; keep refrigerated, then fill and pipe just before baking.
- Prep Time: 20 min
- Cook Time: 12 min