Cinnamon Roll Cookies
If you’ve ever wished you could enjoy the cozy, gooey magic of a cinnamon roll in a quicker, bite-sized form, these cinnamon roll cookies are your answer. They bring together the soft tenderness of a sugar cookie and the rich, spiced swirl of a classic cinnamon roll—all in a neat, golden spiral. Perfect for tea time, gatherings, or just a comforting homemade treat, these cookies are as fun to make as they are to eat.
What makes them even better? A blend of whole-wheat and all-purpose flour adds a subtle nuttiness and a boost of fiber without sacrificing that melt-in-your-mouth texture. Finished with a light drizzle of glaze, each bite hits the sweet spot—literally.
Prep Time 40 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 50 minutes
Ingredients
For the Dough:
- Baking spray with flour
- 2 cups whole-wheat flour plus extra for dusting
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup unsalted butter softened
- 2 large eggs
- 1 tablespoon vanilla extract
For the Filling:
- 6 tablespoons unsalted butter melted
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
For the Glaze:
- ½ cup confectioners’ sugar
- 1 tablespoon whole milk
Instructions
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Lightly coat a large baking sheet with baking spray, line it with parchment paper, and spray again to prevent sticking.
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In a medium bowl, whisk together whole-wheat flour, all-purpose flour, baking powder, and salt.
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In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2 minutes). Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
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Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms.
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Transfer the dough onto the prepared baking sheet. Lightly dust with flour and roll into a 12×16-inch rectangle. Refrigerate uncovered for 15 minutes.
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Melt the butter and stir in brown sugar and cinnamon until combined.
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Spread the filling evenly over the chilled dough. Starting from the short end, roll tightly into a log using the parchment to help guide you. Chill for 45 minutes until firm.
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Trim the ends, then cut into 24 slices (about ½-inch thick). Place on lined baking sheets, spacing them 1½ inches apart. Chill for another 45 minutes.
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Preheat oven to 350°F (175°C). Bake one tray at a time for 10–12 minutes, until edges are lightly golden. Let cool completely.
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Mix confectioners’ sugar and milk until smooth, then drizzle over cooled cookies.
Recipe Notes
Helpful Tips for Best Results
- Try dark brown sugar in the filling for a deeper, caramel-like flavor.
- If your dough feels too firm to spread, let it sit at room temperature for a few minutes.
- No sharp knife? A serrated knife works just fine for slicing clean spirals.
- Want a richer topping? Swap the glaze for a cream cheese icing for a more classic cinnamon roll vibe.
- Add a pinch of cinnamon to the glaze for an extra layer of warmth.
