If you hopped over from our @recipestokitchen Pinterest community, welcome to my kitchen! Today I’m sharing my tested, no-fail recipe for Cinnamon Roll Cookies from The Food Charlatan Recipe for Family Celebrations—complete with ingredient swaps, visual step-by-step cues across 4 pages, and a printable recipe card below.
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1. Why This Recipe Works Every Time
Whenever I make these cinnamon roll cookies for my family, they disappear before the glaze even sets. The magic is in the slice-and-bake method: a tender sugar cookie base wrapped around a gooey cinnamon-sugar center, just like a mini cinnamon roll but with a satisfying cookie crunch.
This recipe works every time because it uses simple pantry staples and a foolproof rolling technique. The dough is forgiving, the filling is forgiving, and the result is a cookie that looks impressive but comes together without fuss—perfect for busy weeks when you need a sweet hit.
👩🍳 Chef Elena’s Test Kitchen Highlights (Page 1 of 4)
- Foolproof Ratios: Triple-tested with everyday supermarket ingredients so it works on your very first try.
- Balanced Flavor: Layered aromatics and proper pan temperature create rich, homemade depth without complicated steps.
- Save for Later: Tap 📌 Pin Recipe to save this dish to your dinner or baking board.
Tap Next Page (Page 2) below for my Key Ingredients & Easy Substitutions, or scroll down to check off the full Recipe Card!
Cinnamon Roll Cookies from The Food Charlatan Recipe for Family Celebrations
These cinnamon roll cookies capture all the warm, gooey goodness of a classic cinnamon roll in a chewy, slice-and-bake cookie. With a buttery sugar cookie base and a swirl of cinnamon-sugar filling, they're an easy, shareable treat that disappears fast at any gathering.
🛒 Ingredients (Check Off As You Measure)
🍳 Step-by-Step Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Divide the dough in half, flatten into discs, wrap in plastic, and chill for 30 minutes.
- On a lightly floured surface, roll each disc into a rectangle about 1/4-inch thick. Brush the melted butter over the dough, then sprinkle with brown sugar and cinnamon.
- Roll each rectangle tightly into a log, starting from the long side. Wrap the logs in plastic and freeze for 30 minutes until firm.
- Preheat oven to 350°F (175°C). Slice the logs into 1/2-inch rounds and place on a parchment-lined baking sheet. Bake for 10-12 minutes, until edges are lightly golden. Cool on a wire rack, then drizzle with the glaze made by whisking powdered sugar, milk, and vanilla.
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👩🍳 Chef Elena’s Kitchen Notes & Storage
For the cleanest swirls, keep the dough logs well-chilled before slicing—I pop them in the freezer for a full 30 minutes. Store the baked cookies in an airtight container at room temperature for up to 5 days, or freeze the unbaked logs for up to 3 months and slice fresh when needed.
Pinterest Kitchen Tip: Save this recipe to your @recipestokitchen board so you can pull up the ingredient checklist at the grocery store!
