Cinnamon Roll Cookies bring all the warmth of a fresh-baked cinnamon roll into one perfect, chewy cookie. I still remember the first time I made these – the whole house filled with that intoxicating aroma of brown butter and cinnamon, just like Sunday mornings at Grandma’s farm.
There’s something magical about combining two beloved treats into one. These cookies capture everything we love about cinnamon rolls – the buttery swirls, the sweet glaze, that perfect balance of cinnamon and sugar – but in a handheld form that’s easier to make and share. The brown butter adds a nutty depth that reminds me of those long afternoons in my mother’s kitchen, where we’d brown butter for special occasions. Every bite melts in your mouth with ribbons of cinnamon filling and a sweet vanilla glaze that hardens just enough to add that signature cinnamon roll finish. Time to get our hands floury!
What Makes These Cinnamon Roll Cookies So Special
After years of baking cookies for family gatherings, I’ve learned that the best recipes are those that combine familiar flavors in surprising ways. These cinnamon roll cookies do exactly that, bringing together the comfort of a classic cinnamon roll with the convenience of a cookie.
Brown butter cookie base creates a rich, nutty foundation that’s miles beyond ordinary sugar cookies
Little pockets of cinnamon filling throughout each cookie deliver that authentic cinnamon roll experience in every bite
Simple vanilla glaze adds sweetness and makes them taste just like the real thing
Perfectly chewy texture that stays soft for days when stored properly
Manageable ingredient list uses pantry staples you likely already have on hand
Impressive presentation that makes them perfect for cookie exchanges or holiday gatherings, even though they’re surprisingly simple to make
Ingredient Spotlight
Salted butter (for browning): This is the secret weapon that elevates these cookies from good to unforgettable. I always take my time browning the butter until it’s deeply golden with that nutty aroma – it’s what gives these cookies their incredible depth of flavor.
Brown sugar (in both filling and dough): The molasses notes in brown sugar complement the cinnamon beautifully and help keep these cinnamon roll cookies wonderfully moist and chewy. If you love cinnamon-spiced treats, you might also enjoy our Roasted Sweet Potatoes with Cinnamon Honey.
Cinnamon: Use the freshest cinnamon you can find – I prefer Vietnamese or Ceylon cinnamon for their sweet, complex flavor that really shines in the filling bits.
Vanilla paste: When a recipe calls for vanilla, I reach for vanilla paste because those beautiful specks add visual appeal and concentrated flavor that extract just can’t match. For more vanilla-forward desserts, check out our Vanilla Sponge Cake.
All-purpose flour: The foundation of our cookie dough. If you measure by volume, spoon it lightly into your measuring cup – packed flour makes dense, tough cookies.
Baking soda and baking powder: This duo creates the perfect texture – just enough lift to keep them tender while maintaining that desirable chewiness.
Nutmeg: Just a pinch adds warmth and complexity to the dough that makes people ask, “What’s that special something?” Betty always included this in her cinnamon recipes.
Powdered sugar (for glaze): Creates that smooth, sweet glaze that hardens beautifully, just like a real cinnamon roll.
How to Make Cinnamon Roll Cookies
Step 1. I’ve learned that browning butter is an art – melt your 1/2 cup of salted butter in a medium saucepan over medium heat, stirring constantly and watching carefully as it foams, then turns golden brown with a nutty aroma (this takes about 5-7 minutes). Pour into a bowl and freeze for 15 minutes to cool completely.
Step 2. Betty’s tip: Make your cinnamon filling bits by creaming together the softened butter, brown sugar, cinnamon, flour, and salt until well combined. Roll into tiny 1/2 teaspoon balls – they should be quite small – and freeze on parchment paper for 15 minutes while you make the dough.
Step 3. After years of making these, I know that proper creaming is essential – beat your cooled brown butter with both sugars on medium-high speed for 3-4 minutes until light and fluffy, then add the egg and vanilla, mixing until smooth.
Step 4. Gently mix in your dry ingredients (flour, baking powder, baking soda, salt, and nutmeg) just until combined – overmixing makes tough cookies, and we want these tender and melty.
Step 5. I’ve found that folding in the frozen cinnamon bits at the last moment keeps them from getting too soft and falling apart in the dough. Reserve 10 bits to press into the tops of your cookies before baking.
Step 6. The key I discovered is using a 3-tablespoon cookie scoop for perfectly sized cinnamon roll cookies – press one cinnamon ball into the top of each dough ball for that beautiful swirled appearance.
Step 7. Betty always baked just 5-6 cookies per sheet at 350°F to give them room to spread, checking at 10 minutes for those lightly golden edges that signal they’re done.
Keeping These Cookies Fresh
I typically store these cinnamon roll cookies in an airtight container at room temperature where they stay perfectly soft and chewy for 3-4 days. The glaze holds up beautifully, maintaining that sweet cinnamon roll character throughout the week.
Betty’s make-ahead method works wonderfully for busy schedules – prepare the cookie dough up to a week in advance and keep it covered in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 15 minutes before scooping, and make fresh cinnamon filling bits since they’re quick to prepare.
For longer storage, I freeze the baked cookies in an airtight container for 2-3 months, and they thaw beautifully at room temperature. You can also freeze the cookie dough balls individually on a baking sheet, then transfer to a freezer bag – just bake them straight from frozen at 325°F instead of 350°F, adding 2-3 minutes to the baking time.
Cinnamon Roll Cookies
Brown butter cookies filled with buttery cinnamon roll filling and topped with sweet vanilla glaze – all the flavor of a cinnamon roll in cookie form
Brown the butter in a medium saucepan over medium heat, stirring constantly until golden brown with a nutty aroma (about 5-7 minutes). Pour into a bowl and freeze for 15 minutes to cool completely.
Make cinnamon filling by creaming together 2 1/2 tablespoons softened butter, 1/4 cup brown sugar, 1 1/2 teaspoons cinnamon, 1 1/2 tablespoons flour, and pinch of salt. Roll into 1/2 teaspoon-sized balls and freeze on parchment paper for 15 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Beat cooled brown butter with granulated sugar and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. Add egg and vanilla, mixing until smooth.
Mix in flour, baking powder, baking soda, salt, and nutmeg until just combined, being careful not to overmix.
Fold in frozen cinnamon bits gently, reserving 10 for topping the cookies.
Scoop dough into 3-tablespoon portions and press one cinnamon ball into the top of each dough ball.
Place 5-6 cookie dough balls on prepared baking sheet and bake for 10-13 minutes until edges are lightly golden. If cookies spread unevenly, run a spatula around them immediately after removing from oven.
Mix together powdered sugar, milk, and vanilla for glaze. Drizzle over completely cooled cookies (10-15 minutes) and allow glaze to harden before serving.
Notes
Can use 1:1 gluten-free flour blend. Nutmeg is optional but adds warmth. Use kitchen scale for most accurate measurements. Store in airtight container at room temperature for 3-4 days or freeze for 2-3 months. Can freeze unbaked dough balls and bake from frozen at 325°F.
Perfect Partners for Cinnamon Roll Cookies
Fresh brewed coffee or hot cocoa: The warmth of these beverages complements the sweet cinnamon flavors perfectly, making them ideal for a cozy morning treat or afternoon pick-me-up. Pair them with a slice of our Easy Homemade Focaccia Bread for a complete brunch spread.
Vanilla ice cream: Serve these cookies slightly warm with a scoop of vanilla ice cream for an indulgent dessert that combines temperatures and textures beautifully.
Fresh fruit salad: A light, citrusy fruit salad provides a refreshing contrast to the rich, buttery sweetness of these cookies – especially nice for brunch gatherings. Try our Watermelon Feta Salad with Mint for a perfect balance.
Spiced apple cider: During fall and winter months, warm spiced cider echoes the cinnamon notes in these cookies while adding its own seasonal charm.
Cream cheese dip: For an extra-indulgent treat, whip together cream cheese, powdered sugar, and vanilla for a frosting-like dip that takes these cookies over the top.
FAQs
Can I use regular butter instead of browning it? I recommend sticking with brown butter because it creates that distinctive nutty flavor that makes these cookies special, but in a pinch, melted regular butter will still produce tasty results – just without that extra depth.
Why are my cinnamon bits falling apart in the dough? To prevent this issue, make sure you’re working quickly once you fold the frozen cinnamon bits into the dough, and try to keep them centered in the cookies rather than on the edges where they get too melty from the oven’s heat.
Can I make these cookies gluten-free? Many home cooks find success with a 1:1 gluten-free flour blend in this recipe – the texture stays wonderfully soft and chewy, though I recommend adding an extra pinch of xanthan gum if your blend doesn’t include it.
How do I prevent the cookies from spreading too much? Betty’s solution is to make sure your brown butter is completely cooled before adding it to the sugar, and don’t skip chilling those cinnamon filling bits – warm ingredients cause excess spreading.
Can I skip the nutmeg? The best approach I’ve tested is to include it for that subtle warmth it adds, but these cinnamon roll cookies will still be delicious without it if you don’t have any on hand.
What if my cookies turn out too crispy? I’ve found that reducing the baking time by 1-2 minutes helps, and make sure you’re not overbaking – they should look slightly underdone in the center when you pull them out, as they’ll continue cooking on the hot pan.
