Cinnamon Roll Cookies have a brown butter cookie base filled with little bits of buttery cinnamon roll filling and topped with a sweet vanilla glaze. They melt in your mouth with warm bites of cinnamon and sweet glaze in every bite.
These cinnamon roll cookies are seriously just like a cinnamon roll in cookie form! They're so chewy and soft, and every bite is exploding with buttery cinnamon filling.
If you're a cinnamon lover a few other recipes I'd highly suggest are my small batch cinnamon rolls, my cinnamon shortbread cookies and my cinnamon zucchini crumb muffins.
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Why You Will Love These Cookies
- Brown Butter Cookies: The base is very similar to my popular brown butter sugar cookies.
- Cinnamon Filling: I took the same idea of adding cinnamon roll filling into my cookies like I did in my cinnamon chocolate chip cookies.
- Glaze: The glaze is the perfect topping to make these taste even more like an actual cinnamon roll.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: You will brown your butter for the cookies and use a little bit of soft butter for the cinnamon filling.
- Sugars: You'll need both granulated and brown sugar for the cookie dough, brown sugar for the filling and powdered sugar for the glaze.
- Flour: You can use all-purpose or a 1:1 ratio gluten free flour for these cookies.
- Nutmeg: I love the little extra flavor this gives the cookie dough, but if you don't have it on hand it's totally fine to skip.
Step by Step Instructions
- Step 1: Start by browning the butter. You'll take ½ cup of butter and melt in a medium saucepan, continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. I usually put it in the freezer for about 15 minutes to speed up the process.
- Step 2: Next you'll make the cinnamon filling bits. In a medium size bowl cream together 2½ tablespoons of softened butter, brown sugar, cinnamon, flour and pinch of salt. Scoop into about ½ teaspoon size balls (very small), place on some wax or parchment paper and freeze about 15 minutes while making the cookie dough.
- Step 3: Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3-4 minutes. Add egg and mix on low until smooth, about 30 seconds. Beat in vanilla.
- Step 4: Slowly mix in the flour, baking powder, baking soda, salt and nutmeg, being careful not to over mix.
- Step 5: Take the cinnamon bits out of the freezer and gently fold into the dough. I like to keep 10 of them out to place one on top of each cookie before baking.
- Step 6: Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Push one cinnamon ball into the top of each cookie dough ball.
- Step 7: Place 5-6 cookie dough balls on your lined baking sheet. Bake the cookies for 10-13 minutes. You're looking for a light golden brown around the edges. The cookies might spread out in some spots because of the buttery cinnamon filling. If they get misshapen just run a spatula or spoon around the cookies right when they come out of the oven.
- Step 8: Mix together the glaze and drizzle or brush over the cooled cookies and allow the glaze to harden.
Expert Baking Tips
- Try not to mix the cinnamon balls into the cookie dough until the oven is preheated and you are ready to start baking. You don't want them to soften too much or they'll fall apart in the dough.
- Try to keep your cinnamon bits inside the dough and not on the edges of the cookie dough balls because those parts get more melty in the oven due to the high amount of butter.
- The cookies might spread out in some spots because of the buttery cinnamon filling. If they get misshapen just run a spatula or spoon around the cookies right when they come out of the oven.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Do I need to use parchment paper?
Using parchment paper or a silpat will help these cookies from sticking to the pan and spreading too much. If you don't have either I would spray your cookie sheet with baking spray.
Why did my cookies spread?
Because of the extra buttery filling these cookies will spread in some areas. Don't stress, just push in whatever areas spread out too far using a spoon or spatula.
Can I make these without the glaze?
Yes, you can skip the glaze all together. We've also tried rolling them in cinnamon sugar, (although I prefer them glazed). And of course I'll always suggest salting the top if you're like me and love a salty-sweet combo.
Storing & Freezing
Cinnamon Roll cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time. If baking dough balls from frozen I would bake at 325 instead of 350.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Cinnamon Roll Cookies
Cinnamon Roll Cookies have a brown butter cookie base filled with little bits of buttery cinnamon roll filling and topped with a sweet vanilla glaze. They melt in your mouth with warm bites of cinnamon and sweet glaze in every bite.
Ingredients
Cinnamon Roll Filling
- 2½ tablespoons (2.5 tablespoons) softened butter
- ¼ cup (55 g) brown sugar
- 1½ teaspoons (1.5 teaspoons) cinnamon
- 1½ tablespoons (1.5 tablespoons) flour
- pinch of salt
Cookie Dough
- ½ cup (113.5 g) salted butter browned and cooled
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar
- 1 large egg room temperature
- 1½ teaspoons (1.5 teaspoon) vanilla this is a good time to use vanilla paste
- 1½ cups (210 g) all-purpose flour
- ¼ teaspoon (0.25 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ⅛ teaspoon (0.13 teaspoon) nutmeg
Glaze
- ½ cup (60 g) powdered sugar
- 1 tablespoon milk
- splash of vanilla
Instructions
- Start by browning the butter. You'll take ½ cup of butter and melt in a medium saucepan, continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. I usually put it in the freezer for about 15 minutes to speed up the process.
- Next you'll make the cinnamon filling bits. In a medium size bowl cream together 2½ tablespoons of softened butter, brown sugar, cinnamon, flour and pinch of salt. Scoop into about ½ teaspoon size balls (very small), place on some wax or parchment paper and freeze about 15 minutes while making the cookie dough.
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3-4 minutes. Add egg and mix on low until smooth, about 30 seconds. Beat in vanilla.
- Slowly mix in the flour, baking powder, baking soda, salt and nutmeg, being careful not to over mix.
- Take the cinnamon bits out of the freezer and gently fold into the dough. I like to keep 10 of them out to place one on top of each cookie before baking.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Push one cinnamon ball into the top of each cookie dough ball.
- Place 5-6 cookie dough balls on your lined baking sheet. Bake the cookies for 10-13 minutes. You're looking for a light golden brown around the edges. The cookies might spread out in some spots because of the buttery cinnamon filling. If they get misshapen just run a spatula or spoon around the cookies right when they come out of the oven.
- Mix together the glaze and drizzle or brush over the cooled cookies and allow the glaze to harden.
Video
Notes
Try to keep your cinnamon bits inside the dough and not on the edges of the cookie dough balls because those parts get more melty in the oven due to the high amount of butter.
The cookies might spread out in some spots because of the buttery cinnamon filling. If they get misshapen just run a spatula or spoon around the cookies right when they come out of the oven.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 272kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 47mgSodium: 265mgPotassium: 42mgFiber: 1gSugar: 26gVitamin A: 381IUVitamin C: 0.01mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
Sandy
These cookies are worth the extra little effort it takes. They are so good and buttery and chewy with the cinnamon bites melting in your mouth! Excellent cookies!
Treasure McPherson
Another great recipe Brooke! These were a huge hit! Definitely with the extra effort! And the brown butter is a nice addition!!
Jen Bucher
These cookies are perfect for a fall night or even as a breakfast treat! I love the burst of cinnamon in the middle and the light glaze on top. This cookie is not complicated and uses ingredients you would have on hand in your kitchen.
Gina Siemion
These were fun to make! I’d been too intimidated to try any recipes with browned butter, so this was a first! I doubled the recipe and used a 5oz scoop for extra large cookies! Yum!! Very buttery and delicious! Thanks, Brooke!
Lonna
These cookies are so darned yummy…. I loved the buttery cinnamon flavor. These will be on rotation this holiday season!
Priscilla
I will be making these soon, sound so good. Thank you for sharing. Also a nice cup of coffee with them or even cocoa, yum.
Leslie
When I first read the recipe I thought the effort to make the cinnamon sugar balls was a little fussy, BUT it was totally worth it! My family loved them, compliments all around. The texture of the cookie was spot on. The only thing I did differently was use some leftover cream cheese icing I had from another recipe. I spooned a small amount on top of the cookies while they were still warm, so it melted well and looked like a glaze.
Kim
These cookies where so good not our all time cookie of the month favorite but a top tear most definitely!!!!
Janee
Cookies for breakfast, yes please! Loved this recipe! Very creative and tasty!
Molly
These cookies are SO GOOD! While it might seem like a little extra work, it is 100% worth the effort. These will definitely become a staple for my family!
Sidney
These cookies were so good!! Instead of mixing some of the cinnamon roll filling into the dough, I just put a healthy spoonful of it directly on top of my cookies. Came out great!!
Aubrey
I knew I had to try them since all of her cinnamon roll recipes are my favorite! They were so good and unique! Loved the little pocket of cinnamon filling!
Kirsten M
These cookies are too darn good and worth every bit of extra effort. It's the little details that make it all that more special and enjoyable! The brown butter, the flecks of cinnamon swirled throughout the final product, the perfect glaze finish. These are such a delightful treat.
Sisi
can I use vegetable shortening to replace butter. if so, can u tell me the measurements?
Kaitlyn
These cookies were absolutely amazing. My husband said they were the best cookies he’s ever had. We are huge cinnamon bun fans, so that’s not surprising, but they really were top notch. I think this will be a regularly used recipe!
Erin M
These are so delicious and the dough was great to work with! I made a double batch and coated mine in cinnamon and sugar instead of icing and will definitely make more and try with the icing!
Megan Rader
Lots of steps, but these turned out great and they were a hit at the party I took them to! Thanks for sharing!
Camille Knudsen
These were FABULOUS! My family had a hard time waiting for them to cool so I could glaze them. The perfect after dinner treat!
Theresa Lane
At first I thought these would be time consuming but they come together super quickly! I browned my butter earlier in the day. Made the cinnamon bits before dinner then made the cookies after dinner. The kids loved helping with these and, as always, we found another favorite recipe from The Salted Sweets!
Donna
Made these cookies for a meeting and they were a huge hit! I did omit the nutmeg and added cinnamon in its place. I also rolled them in cinnamon sugar (saw that on another similar recipe). There was a suggestion to omit the glaze but I thought the glaze made them more "cinnamon roll" looking (and tasting). All in all though, they were loved!
Adrienne
Love these cookies! They have the perfect texture and great cinnamon flavor! I am excited to add them to my Christmas cookie tray this year!
Katherine Jones
These were a hit! Thanks for making me look like a professional baker. I could barely keep them on the plate for a picture, before everyone ate them up!
Debbie Wronka
All you want in a dessert! Perfect combo of a breakfast fav around here turned dessert! Cookie was perfectly chewy with every bite getting the cinnamon filling topped with the icing! Loved it!
Ashley Poynor
We love a cinnamon roll around here and were very excited to try the cookie version 🙂 they did not disappoint!!! Thanks!
Tara Smith
These are wonderful. They are soft, buttery, and cinnamony- just like a cinnamon roll should be!
Rachel
My family loved these! They did not disappoint. They tasted just like a cinnamon roll. My sister loved the cinnamon bits. We will for sure make these again!
Stephanie Wright
These are delicious and didn't last long in the house!
Michelle D. Viray
Soooo yummy! I love the way you take another dessert/treat and create a cookie version of it!!
Giada
I love this version because i love cinnamon roll too! Truly delicious!
Brooklyn Motes
Loved these! Perfect amount of butter & cinnamon flavor. Such a fun, different cookie!
Sofia Oliveira
Loved the little bits of cinnamon. It was perfect with a cup of tea.
Maggie
This cookie was so good. Although, it kinda made me want a make traditional cinnamon rolls, haha.
Andrea
Made these cookies at the beginning of the month and have been thinking about them ever since. The flavor is good! Legit tatted like a cinnamon roll in cookie form. I think I froze my cinnamon balls too long, they didn’t spread at all when cooked so next time I’ll pay closer attention to that. These will definitely be a repeat cookie at our house
Heidi Murphy
Really lovely not too heavy cookie!
Hannah Stockdill
Super fun recipe and so tasty!! Mine got a little crumbly, but that was definitely a me problem!
Shauna Phillips
Delicious! The presentation is impressive, but they really aren’t hard at all. Will definitely be making these again.
Joan
Love the brown butter and cinnamon bits. Easy recipe with delicious flavor
Danielle
These were yummy despite my error in forgetting to fold in the cinnamon sugar bits.
Ashley J
These are perfect! They seem difficult, but are very easy to make! I can’t wait to make these for church!
Haylie
Totally tastes like a cinnamon roll! Freezing the little filling/topping pieces was worth the extra effort. I took them to my daughter's preschool winter party and they were so yummy. Browning the butter gave the dough such a yummy taste.
Jaime Hayes
These were delicious and a big hit with my family. I made the exact recipe for the first batch. For the next batch, I mixed a bit more of the filling to add more chips in before baking. My family loves cinnamon anything!
Bluebell
Genuinly some of the best cookies I have ever made. Ended up so soft on the inside and crispy on the outer edges. 11/10 I am going to make these every 2 weeks.
Callie
Hands down the best cookie I have ever made!!! Texture and flavor were just perfect. Thank you so much for sharing!
Aneisha
These cookies were so good!!!! I will definitely be making these often.
Cami A Maxwell
How many cookies does this actually make? It only shows 10 servings.
Brooke Homec
10 cookies if you make them the size I suggested.
Shay
Hands down the best cookies I’ve eaten in years. They came out perfect the cinnamon filling was perfect! I will now be making these every year!
Makenzie Ruvalcaba
Is the butter in the cinnamon filling supposed to be salted or unsalted? For the dough, salted is specified. Thanks!
Brooke Homec
either works, but I always use salted.