These cookies capture the warm, comforting flavor of a cinnamon roll in a soft, chewy cookie. They have a rich, nutty flavor from browned butter and are studded with little pockets of cinnamon filling.
The recipe takes about an hour, including time for chilling components. It’s a fun baking project that results in a truly special cookie, perfect for sharing or enjoying with a glass of milk.
Why is Cinnamon Roll Cookies a Must-Try?
Browned Butter: Browning the butter adds a deep, nutty aroma and flavor that complements the cinnamon.
Frozen Cinnamon Bits: Freezing the small pieces of cinnamon filling helps them hold their shape during baking, creating distinct pockets of flavor.
Simple Glaze: A quick drizzle of vanilla glaze adds the classic sweet finish of a cinnamon roll without being overly complicated.
Ingredients for Cinnamon Roll Cookies
• Butter: Using salted butter adds a nice balance to the sweetness. If you only have unsalted, add an extra pinch of salt to the dough.
• Brown Sugar: Both light and dark brown sugar work well. Dark brown sugar will give a slightly richer, more molasses-forward flavor.
• Vanilla Extract: You can use vanilla paste for a more pronounced vanilla flavor with visible specks.
• Nutmeg: A small amount of nutmeg adds warmth and complexity, but you can leave it out if you don’t have any.
Exact quantities are in the recipe card below.
How to Make Cinnamon Roll Cookies
Step 1: Brown the Butter & Make Filling
First, gently cook butter on the stove until it turns golden brown and smells nutty. Let it cool completely. While it cools, mix together the ingredients for the cinnamon filling, roll it into tiny balls, and place them in the freezer to firm up.
Step 2: Prepare the Cookie Dough
In a large bowl, cream the cooled browned butter with the sugars until light and fluffy. Beat in the egg and vanilla. Gradually add the flour, baking soda, baking powder, salt, and nutmeg until just combined.
Step 3: Assemble and Bake
Gently fold the frozen cinnamon bits into your cookie dough. Scoop balls of dough onto a prepared baking sheet, leaving space between them. Bake until the edges are golden, then let them cool before glazing.
Step 4: Glaze and Serve
Whisk together powdered sugar, milk, and vanilla to create a simple glaze. Drizzle it over the cooled cookies. Let the glaze set for a few minutes before serving.
What to Serve with Cinnamon Roll Cookies
These cookies are wonderful on their own or served with a cold glass of milk or a warm cup of coffee.
Expert Tips for Cinnamon Roll Cookies
Browning butter requires attention, as it can burn quickly. A light-colored pan helps you monitor the color change.
Ensure the browned butter is cooled to a soft, solid state before using. If it’s too warm, the cookies may spread excessively.
For uniformly round cookies, you can use a round cutter to gently nudge the hot cookies into shape right after they come out of the oven.
This recipe contains egg. The cookies are fully cooked when their internal temperature is well above 160°F (71°C), making them safe to eat.
How to Store and Freeze Cinnamon Roll Cookies
Store cookies in an airtight container at room temperature for up to 3 days. You can also freeze the baked, unglazed cookies for up to 3 months. Thaw at room temperature before glazing and serving.
Cinnamon Roll Cookies Recipe FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and chill it in the refrigerator for up to 48 hours. Let it sit at room temperature for about 20-30 minutes before scooping and baking.
My cookies spread too much. What went wrong?
This is often because the browned butter was not cooled enough before being mixed with the sugars. Ensure it has solidified to a paste-like consistency. Also, be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off.
Do I have to brown the butter?
You can use regular softened butter, but the browned butter adds a unique nutty depth that is key to the flavor of these cookies. We recommend not skipping this step for the best result.
Cinnamon Roll Cookies
Ingredients
For the Cinnamon Filling
- 2 ½ tablespoons salted butter softened, 35g
- ¼ cup packed brown sugar 55g
- 1 ½ teaspoons ground cinnamon 4g
- 1 ½ tablespoons all-purpose flour 12g
- ⅛ teaspoon salt
For the Cookie Dough
- ½ cup salted butter 113g
- ½ cup granulated sugar 100g
- ¼ cup packed brown sugar 55g
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract 7ml
- 1 ½ cups all-purpose flour 180g
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
For the Glaze
- ½ cup powdered sugar 60g
- 1 tablespoon milk 15ml
- ¼ teaspoon vanilla extract
Instructions
- First, brown the butter for the dough. Melt ½ cup (113g) of butter in a light-colored saucepan over medium heat. Continue cooking as it foams, swirling the pan, until brown specks form and it smells nutty. Immediately pour into a heatproof bowl to cool until solidified, about 20-30 minutes in the refrigerator.
- While the butter cools, make the cinnamon filling. In a small bowl, combine 2 ½ tablespoons (35g) softened butter, ¼ cup (55g) brown sugar, 1 ½ teaspoons (4g) cinnamon, 1 ½ tablespoons (12g) flour, and ⅛ teaspoon salt. Mix to form a paste. Roll into tiny ½-teaspoon balls, place on a parchment-lined plate, and freeze for at least 15 minutes.
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, use an electric mixer to beat the cooled browned butter, ½ cup (100g) granulated sugar, and ¼ cup (55g) brown sugar until fluffy, about 3 minutes. Beat in the egg and 1 ½ teaspoons (7ml) vanilla extract until just combined.
- In a separate bowl, whisk together 1 ½ cups (180g) flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt, and ⅛ teaspoon nutmeg. Add the dry ingredients to the wet and mix on low speed until just incorporated. Do not overmix.
- Gently fold the frozen cinnamon bits into the dough. Use a 3-tablespoon scoop to form dough balls and place them 2-3 inches apart on the prepared baking sheet. You can press a reserved cinnamon bit onto the top of each cookie if you like.
- Bake for 10-12 minutes, until the edges are light golden brown. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
- Make the glaze. In a small bowl, whisk together ½ cup (60g) powdered sugar, 1 tablespoon (15ml) milk, and ¼ teaspoon vanilla extract until smooth. Drizzle the glaze over the cooled cookies and allow it to set before serving.
Notes
