Cinnamon Bun Cookies

Cinnamon bun cookies bring together the best of two worlds—soft, buttery cookies with the warm, spiced swirl of a classic cinnamon roll. I love how these cookies mimic the look and flavor of cinnamon buns, but in a much easier-to-make (and quicker-to-bake) form. They’re rich, sweet, and drizzled with a simple glaze that ties everything together beautifully.

Why You’ll Love This Recipe

I like this recipe because it delivers all the cozy flavors of cinnamon rolls without the need for yeast, rising time, or complicated steps. The dough is tender and easy to work with, and the filling melts into a gooey, sugary swirl as the cookies bake. These cookies are perfect for holidays, cookie swaps, or just when I want a fun twist on a classic treat. Plus, they look as impressive as they taste—like little cinnamon buns in cookie form.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Egg

• Vanilla extract

For the filling:

• Brown sugar

• Ground cinnamon

• Unsalted butter, melted

For the glaze:

• Powdered sugar

• Milk or cream

• Vanilla extract (optional)

Directions

1. I start by making the dough: I cream the butter and sugar together until fluffy, then mix in the egg and vanilla. I gradually add the dry ingredients until a soft dough forms.

2. I roll the dough into a rectangle between sheets of parchment paper and chill it for 15–20 minutes to make it easier to work with.

3. I mix the filling by combining brown sugar and cinnamon, then brush the rolled-out dough with melted butter and sprinkle the sugar mixture evenly over the top.

4. I roll the dough into a tight log, chill it again until firm, then slice it into pinwheels.

5. I place the cookies on a baking sheet and bake until they’re golden around the edges but still soft in the center.

6. Once cooled, I drizzle the cookies with a glaze made from powdered sugar and a splash of milk, adding vanilla if I want an extra layer of flavor.

Servings and timing

This recipe makes about 24 cookies and takes roughly 1 hour from start to finish, including chilling and baking time. Active prep is about 20 minutes, with 10–12 minutes of baking per batch.

Variations

• Sometimes I add chopped pecans or walnuts to the filling for a bit of crunch.

• A little cream cheese in the glaze gives it more of that true cinnamon roll flavor.

• I’ve also added a bit of maple syrup to the glaze for a deeper sweetness.

• If I want a stronger spice note, I mix in a pinch of nutmeg or cardamom with the cinnamon.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well—both baked and unbaked. If freezing the dough, I slice the roll and freeze the individual cookies on a tray before transferring them to a bag. I reheat baked cookies briefly in the microwave if I want to bring back that fresh-baked softness.

FAQs

Do I need to chill the dough before baking?

Yes, I always chill the dough—it helps the cookies hold their shape while baking and makes the rolling and slicing much easier.

Can I make these cookies ahead of time?

Definitely. I often prepare the dough log the day before, wrap it tightly, and store it in the fridge until I’m ready to slice and bake.

Can I use store-bought cookie dough?

If I’m in a pinch, sugar cookie dough can work as a shortcut, though I prefer the flavor and texture of homemade.

Why did my cookies spread too much?

This usually happens when the dough is too warm or hasn’t been chilled long enough. I make sure the dough is firm before slicing and baking.

Can I skip the glaze?

Of course. The cookies are sweet and flavorful on their own, but I like the glaze for that extra cinnamon bun touch.

Conclusion

Cinnamon bun cookies are a fun, delicious treat I like to make when I want something cozy and impressive without too much fuss. They capture the essence of a cinnamon roll in a bite-sized form, and every time I bake them, they disappear fast. Whether I’m sharing them with friends or keeping them all to myself, they’re always a sweet success.

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