Dessert

Cinnamon Roll Cookies Recipe

ByHugo Harnd March 28, 2026March 28, 2026

Introduction

Cinnamon Roll Cookies combine the warm, comforting flavors of cinnamon rolls with the convenience of a cookie. These soft, swirled treats are easy to make and perfect for satisfying a sweet craving with a touch of white chocolate drizzle.

A stack of seven light golden brown cookies with a textured surface sits directly on a white marbled surface, each cookie drizzled with thin white icing lines. The top cookie has a bite taken out of it, revealing a soft, crumbly inside. In the blurred background, more cookies lie on the white marbled surface alongside a bundle of cinnamon sticks and a glimpse of a white plate with cookies on it. The overall look is warm and inviting with a soft focus on the stack of cookies in the foreground, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (111g) salted butter, softened
1/2 cup (111g) margarine, softened
1 1/4 cup (288g) granulated sugar
1 egg
2 tbsp light corn syrup
1 tsp vanilla extract
2 1/2 cups (380g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup (56g) butter, partially melted
1/2 cup (123g) brown sugar
1 1/2 tsp ground cinnamon
1 1/2 tbsp all-purpose flour
1/4 cup (50g) white chocolate chips

Instructions

Step 1: Preheat the oven to 350° F (180°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
Step 2: In a small bowl, combine the partially melted butter, brown sugar, ground cinnamon, and 1 1/2 tablespoons flour. Mix until smooth to create the cinnamon filling.
Step 3: Spread the cinnamon filling onto one prepared baking sheet to about 1/4 inch thickness.
Step 4: Place the baking sheet with the cinnamon filling in the freezer until needed, to firm up.
Step 5: In a stand mixer bowl or using a hand mixer, cream together the softened butter, margarine, and granulated sugar until light and fluffy.
Step 6: Scrape down the sides of the bowl, then add the egg, corn syrup, and vanilla extract. Mix until well combined.
Step 7: Add the all-purpose flour, baking soda, and salt. Mix until a soft dough forms.
Step 8: Remove the cinnamon filling from the freezer and chop it into pieces about 1/4 to 1/2 inch in size.
Step 9: Add the frozen cinnamon filling chunks to the dough and pulse just a few times to distribute them evenly. Do not overmix; you want swirls and chunks throughout the dough.
Step 10: Use a cookie scoop to portion the dough evenly onto the prepared baking sheets. For small cookies, use about 1 1/2 tablespoons of dough; for larger cookies, use 3 tablespoons.
Step 11: Bake cookies at 350° F until they spread, flatten, and lose their glossy tops—approximately 7-9 minutes for small cookies and 9-11 minutes for larger ones.
Step 12: Remove cookies from the oven and allow them to cool on the baking sheets.
Step 13: Once cooled, melt the white chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth.
Step 14: Transfer melted white chocolate to a zip-top bag, snip a small corner, and drizzle the chocolate over the cooled cookies.
Step 15: Enjoy your delicious cinnamon roll cookies!

Tips & Variations

For extra gooey cinnamon pockets, freeze the cinnamon filling thicker or add larger chunks to the dough.
Swap white chocolate chips for milk or dark chocolate for a different flavor twist.
If you prefer, sprinkle a pinch of coarse sugar on top before baking for added crunch.

Storage

Store your cinnamon roll cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag or container for up to 2 months. To reheat, warm briefly in the microwave or oven to regain softness.

How to Serve

The image shows five small round scoops of light beige cookie dough with visible brown swirls and a slightly rough texture, placed evenly on a white marbled surface. A metal ice cream scoop with some dough stuck inside is positioned near the top right corner. The dough scoops look soft and slightly crumbly, spaced apart to avoid touching. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all butter instead of butter and margarine?

Yes, substituting all butter for both butter and margarine will work fine. It may give the cookies a richer flavor and slightly different texture.

Why do we freeze the cinnamon filling before adding it to the dough?

Freezing the cinnamon filling firms it up so it holds its shape when mixed into the dough, creating distinct swirls and chunks rather than blending completely.