A cinnamon roll is something I almost always order when I try a new bakery. I love tasting baker’s iterations and interpretations of the classic treat. My favorite version of a cinnamon roll is something that’s soft and not overly sweet, and the cinnamon is prominent without being too overwhelming. These cinnamon roll cookies capture that in a quicker-to-make cookie that’s equally as satisfying.

To ensure a distinct cinnamon swirl, I built my best tricks right into the recipe. First, rather than brush the dough with melted butter and sprinkle on the cinnamon sugar mixture, the butter and sugar are combined into a wet sand-like mixture that is spread over the dough. It might take a little bit of finessing, but it’s well-worth it, as this mixture works like “glue” to keep the dough from unraveling or collapsing while baking.

Second, a bit of flour in the butter mixture binds everything together to make a sort of gooey paste that doesn’t immediately melt and seep out while baking. Lastly, bake the cookies until just set, as over-baking will result in the butter mixture beginning to drip out and may leave gaps between the layers of dough.

Why you’ll love them

Key ingredients in cinnamon roll cookies

Storage and make-ahead tips

Cinnamon Roll Cookies

Makes 26 (2-inch) cookies

For the dough:

8 tablespoons (1 stick) unsalted butter, at room temperature

1 large egg, at room temperature

1/3 cup packed light brown sugar

1/4 cup powdered sugar

1 1/2 teaspoons vanilla extract

1/4 teaspoon kosher salt

1 2/3 cups all-purpose flour, plus more for dusting

1/4 teaspoon baking powder

For the filling:

1/2 cup packed light brown sugar

2 tablespoons all-purpose flour

2 teaspoons ground cinnamon

1/2 teaspoon kosher salt

3 tablespoons unsalted butter, melted

For the icing:

1/2 cup powdered sugar

1 1/2 teaspoons milk, plus more as needed

1/4 teaspoon vanilla extract

1 pinch kosher salt

Make the dough:

1. Beat one stick room-temperature unsalted butter, 1/3 cup packed light brown sugar, 1/4 cup powdered sugar, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt together in a stand mixer with the paddle attachment on medium speed until fluffy, scraping down the sides of the bowl with a flexible spatula as needed, about 2 minutes.

2. Add one room-temperature large egg and beat on medium speed until well-combined (it will look curdled), scraping the bowl as needed, 15 to 30 seconds.

3. Whisk 1 2/3 cups all-purpose flour and 1/4 teaspoon baking powder together in a medium bowl. Add to the butter mixture and mix on low speed until just combined and no dry spots remain, scraping halfway through, 30 to 40 seconds.

4. Transfer the dough onto a sheet of plastic wrap and use the plastic to pat it into a rough 7-1/2-by-6 1/2-inch rectangle that’s about 1/2-inch thick. Tightly wrap the rectangle in the plastic wrap and refrigerate until well-chilled and firmed, at least an hour and up to one day.

Make the filling:

1. When ready to use, make the filling. Whisk 1/2 cup packed light brown sugar, 2 tablespoons all-purpose flour, 2 teaspoons ground cinnamon, and 1/2 teaspoon kosher salt together in a medium bowl.

2. Drizzle in 3 tablespoons melted unsalted butter and stir together until evenly moistened.

Roll, fill and chill the dough:

1. Lightly dust a work surface and rolling pin with all-purpose flour. Unwrap the dough and lightly dust both sides with flour. Quickly roll the dough out into a rough 13-by-8-inch rectangle that’s about 1/8-inch thick, continuing to lightly dust with flour as needed.

2. Using your hands or a spoon, scatter the filling over the dough (this helps with spreading). Use an offset spatula or the back of a spoon to spread the filling as evenly over the dough as possible. (You may need to work for it a bit, but this stiffer mixture prevents the cookie from unraveling in the oven and makes for a thick, gooey swirl that doesn’t melt out.)

3. Starting with one of the long sides, tightly roll the dough up into a log (if the dough cracks at any point, just pinch it back together). Cut in half crosswise. Wrap each dough log in plastic wrap and place on a small rimmed baking sheet or plate. Chill until firm, about 40 minutes in the freezer or at least 1 hour and up to 1 day in the refrigerator.

Bake the cookies:

1. Arrange two racks to divide the oven into thirds and heat the oven to 350 F. Line two rimmed baking sheets with parchment paper.

2. Unwrap the dough logs. Use a sharp knife to cut each one crosswise into 1/2-inch-thick rounds (26 to 28 total). To keep the cookies round, roll the log slightly every few cuts.

3. Divide and arrange the cookies between the baking sheets, spacing them evenly apart.

4. Bake, rotating the baking sheets between racks and from front to back halfway through, until the cookies are just set, matte, and spread slightly, 8 to 11 minutes total. Let cool completely on the baking sheets, about 30 minutes.

Make the glaze and finish the cookies:

1. Whisk 1/2 cup powdered sugar, 1 1/2 teaspoons milk, 1/4 teaspoon vanilla extract, and 1 pinch kosher salt together in a small bowl until the glaze is smooth and runs off the whisk in ribbons. If it’s too thick, add more milk sparingly, about 1/8 teaspoon at a time, until fluid.

2. Drizzle over the cooled cookies and let sit until the glaze is set, about 15 minutes.

(Kayla Hoang is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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