Cinnamon Roll Cookies: A Sweet and Simple Delight - Jack Righteous

Cinnamon Roll Cookies: A Sweet and Simple Delight

Today's recipe is a delightful twist on classic cinnamon rolls, transformed into easy-to-bake cookies! Let's create some sweet memories together.


  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

MAGICAL Flavor Enhancement Tips: (Choose one or more for extra fun)

  1. Nutmeg: Add a pinch for a warm spice note.
  2. Cream Cheese Frosting: Drizzle over cooled cookies for a creamy touch.
  3. Pecan Pieces: Stir into the dough for a crunchy surprise.

Common Variations: Feel free to explore with chocolate chips, raisins, or even a maple glaze!

Dietary Modifications:

  • Gluten-Free: Substitute with a gluten-free flour blend.
  • Vegan: Use plant-based butter and a flax egg.
  • Nut-Free: Make sure to avoid any nut ingredients.


  1. Start Your Ovens: Preheat to 350°F. It's important to start with the right temperature.
  2. Creaming Time: In a large bowl, beat the softened butter and sugar until creamy. Then, lovingly add the egg and vanilla.
  3. Dry Ingredients: In another bowl, whisk together the flour and cinnamon. This is where the magic starts!
  4. Combining: Gradually add the dry ingredients to the wet, mixing until just combined. Overmixing is a no-no – we want tender cookies.
  5. Rolling and Shaping: Roll out your dough and cut it into strips. Roll each strip into a cute little spiral and place them on a baking sheet.
  6. Baking and Smiling: Bake for 10-12 minutes. You'll know they're done when they turn a lovely golden brown.
  7. Cooling and Frosting: Let them cool a bit before adding any frosting or drizzles.

Practical Kitchen Tips:

  • Room temperature ingredients blend more smoothly.
  • Use a piping bag for a professional touch on frosting.
  • Let kids join in the decorating for extra fun.

Storing Your Cookies: Keep them in an airtight container to retain their freshness.

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