If you love cinnamon rolls and cookies, you’re going to flip over these Cinnamon Roll Cookies! They’re soft, sweet, and have that yummy cinnamon swirl that makes every bite feel extra special. I made these with gluten-free flour and coconut sugar, so they’re a little healthier too yay! These cookies are super easy and fun to make. Perfect for after school snacks, weekend baking, or sharing with friends and family.
Method
Preheat the Oven
Before you begin mixing, go ahead and preheat your oven to 350°F. While the oven warms up, prepare your baking sheet by greasing it with non-stick spray or lining it with parchment paper. This step helps make sure the cookies don’t stick and come off the tray easily once they’re baked.
Mix the Wet Ingredients
In a large mixing bowl, crack in the egg and pour in the vanilla extract and milk. I used almond milk, but you can use whatever kind you like. Whisk everything together until it’s nice and smooth. This creates a flavorful and moist base for your cookie dough.
Add the Dry Ingredients
Once the wet ingredients are well mixed, it’s time to add the dry ones. Stir in your flour (I used gluten-free 1:1 flour), coconut sugar, and baking powder. Use a spoon or spatula to mix until everything comes together. The dough will look a little thick and sticky that’s exactly how it should be! If it feels too dry, you can add a tiny splash more milk.
Scoop the Dough
Now take a cookie scoop or a large spoon and scoop out six evenly sized portions of dough onto your prepared cookie sheet. Space them out a bit, as they’ll spread slightly while baking. This recipe makes six large cookies, but you can make smaller ones if you like just remember to reduce the baking time a little.
Flatten and Swirl
The cookie dough is a bit sticky, so it helps to grease your hands or use a piece of parchment paper to gently press the cookies down and flatten them slightly. This gives them a nice shape and makes them the perfect surface for the swirl. For the swirl, mix together the cinnamon, coconut sugar, and almond milk until it forms a thick, spreadable mixture. Pour it into a small Ziploc bag, seal it, and snip off a tiny corner to turn it into a piping bag. Gently squeeze the bag to swirl the cinnamon mixture on top of each cookie. You can get creative with your designs here spirals, zigzags, or even little hearts!
Bake
Slide your cookie sheet into the preheated oven and bake the cookies for exactly 8 minutes. The cookies will look soft when you take them out, but don’t worry they’ll firm up just enough as they cool while still staying super soft in the middle. Your kitchen will smell like a cinnamon dream!
Optional Frosting
If you want to take your cookies to the next level, mix some powdered sugar with a few drops of water until it’s thick but drizzle-able. You can spoon it over the cookies or do another piping bag trick and swirl it across the tops. This makes them look extra fancy and gives that classic cinnamon roll glaze vibe!
Necessary Tools
- Large mixing bowl
- Whisk and spoon
- Measuring cups & spoons
- Cookie sheet
- Parchment paper or non-stick spray
- Cookie scoop (or a regular spoon will work too)
- Ziploc bag (for swirling)
Cinnamon Roll Cookies
Cuisine: AmericanDifficulty: Easy6
servings10
minutes8
minutes18
minutesIngredients
Cookie Dough
1 & 1/2 cups all-purpose flour (I used @bobsredmill gluten-free 1:1 baking flour)
1/2 cup granulated sugar (I used coconut sugar)
1 tsp baking powder
1/4 cup milk (I used almond milk)
1 tbsp vanilla extract
1 egg
Cinnamon Swirl
1 & 1/2 tsp cinnamon
1/2 cup coconut sugar
3 tsp milk (almond milk works great!)
Directions
- Preheat the Oven: Set your oven to 350°F and grease a cookie sheet so your cookies don’t stick.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the egg, vanilla, and milk until it’s all blended nicely.
- Add the Dry Ingredients: Stir in the flour, sugar, and baking powder. Keep mixing until it becomes a soft dough.
- Scoop the Dough: Use a cookie scoop (or a big spoon) to place 6 scoops of dough onto your cookie sheet.
- Flatten and Swirl: Lightly flatten the dough with greased hands or parchment paper. Mix the swirl ingredients and put them in a Ziploc bag. Snip off a corner and swirl on top of each cookie. It’s like cookie art!
- Bake: Pop them in the oven and bake for 8 minutes. The smell? AMAZING.
- Optional Frosting: Mix powdered sugar with a bit of water and drizzle it over the top. Yum!
Notes
- The dough can be a little sticky, don’t worry! Just grease your hands or use parchment paper to press it down.
- Don’t over bake these cookies, bake fast, and 8 minutes is just right for soft, chewy centers.
- When adding the swirl, make sure your swirl mix isn’t too watery, or it may spread too much.
Serving Suggestions
- Serve warm with a glass of milk (almond, oat, or regular of your choice!)
- Add a dollop of whipped cream or vanilla yogurt on top
- Make mini versions and pack them for lunch or a picnic
- Turn them into cookie sandwiches with cream cheese frosting in between!
Fun Fact
Did you know the cinnamon roll dates all the way back to Sweden? It even has its own holiday there Cinnamon Roll Day on October 4th! Now we get to enjoy the same yummy flavors in cookie form. Win-win!
Conclusion
And there you have it soft, swirly Cinnamon Roll Cookies that are fun to make and even more fun to eat! I love how they bring together the cozy flavors of cinnamon rolls with the ease of a quick cookie recipe. Whether you’re baking with kids or treating yourself to a sweet moment, these cookies are sure to make you smile.
