Listen, I’ve tried more easy cookie recipes 3 ingredients style than I care to admit. Some worked, some didn’t. But these cinnamon roll cookies? They’re like finding twenty bucks in your old jeans pocket. Pure happiness. They’re not technically 3 Ingredient Recipes, but they’re just as simple to throw together when you’re craving something sweet. I made these last Tuesday when my sister dropped by unannounced. She’s the type who judges everything, you know? But one bite and she was asking for the recipe. The dough comes together faster than you can brew coffee. No fancy equipment needed. Just basic stuff you probably already have sitting in your pantry. Kind of like when you find a great 3 ingredient donut recipe or 3 ingredient fudge recipe that actually works. The best part? These cookies smell like Saturday mornings at grandma’s house. That warm cinnamon smell fills your kitchen and makes everyone suddenly appear asking what you’re baking. My neighbor once knocked on my door because she thought I’d opened a bakery. They’re easier than 3 ingredient banana bread recipe or 3 ingredients bread recipe, and way more fun to eat. Perfect for when you want something homemade but don’t want to spend all afternoon in the kitchen. Sometimes the best 3 Ingredient Dinner Recipes are actually desserts, right?
Table of Contents
- 1) Key Takeaways
- 2) Easy Cinnamon Roll Cookies Recipe
- 3) Ingredients for Cinnamon Roll Cookies
- 4) How to Make Cinnamon Roll Cookies
- 5) Tips for Making Cinnamon Roll Cookies
- 6) Making Cinnamon Roll Cookies Ahead of Time
- 7) Storing Leftover Cinnamon Roll Cookies
- 8) Try these Desserts next!
- 9) Cinnamon Roll Cookies
- 10) Nutrition
1) Key Takeaways
- Can I make cinnamon roll cookies without a mixer?
- What makes these cookies taste like cinnamon rolls?
- How long do cinnamon roll cookies stay fresh?
- Can I freeze the cookie dough for later?
2) Easy Cinnamon Roll Cookies Recipe
I’m Lisa from Cook Simple Recipes, and I’ve been hunting for easy cookie recipes 3 ingredients style for years. These cinnamon roll cookies aren’t quite that simple, but they’re close enough to make you feel like a baking genius without breaking a sweat. The first time I made these, my kitchen smelled so good that three neighbors showed up at my door asking what I was making. That’s the power of cinnamon and butter working together.
You know those easy cookie recipes 3 ingredients lists you see online? The ones that promise the world but deliver cardboard? Yeah, I tried those too. But here’s the thing about these cinnamon roll cookies. They give you that same quick satisfaction without sacrificing taste. I can get these babies from cabinet to oven in about 15 minutes flat. No fancy equipment needed. Just a couple bowls, a whisk, and maybe a rolling pin if you’ve got one handy.
The magic happens when you roll up that dough with the cinnamon sugar filling. It looks fancy, tastes amazing, and people always think you spent hours in the kitchen. I never tell them it took less time than watching an episode of my favorite show. Sometimes the best recipes are the ones that look complicated but are secretly super easy. That’s exactly what we’re dealing with here on Cook Simple Recipes.
3) Ingredients for Cinnamon Roll Cookies
All Purpose Flour forms the backbone of these cookies. I use regular all purpose flour because it’s what I always have sitting in my pantry. No need to get fancy with bread flour or cake flour. Just grab that big bag of all purpose and you’re good to go. The flour gives structure to your cookies so they don’t spread into puddles on your baking sheet.
Baking Powder does the heavy lifting when it comes to making these cookies rise. You only need a teaspoon, but that little bit makes all the difference between flat cookies and ones with a nice soft texture. Make sure your baking powder isn’t expired or you’ll end up with hockey pucks. I learned that lesson the hard way last summer when I used baking powder from 2019.
Ground Cinnamon brings that warm, cozy flavor we all love. I use it twice in this recipe, once in the dough and again in the filling. Fresh cinnamon makes a huge difference here. If your cinnamon has been sitting in your spice cabinet since the last century, do yourself a favor and grab a new jar. Your taste buds will thank you later when you bite into these cookies.
Salt might seem like a weird addition to a sweet recipe, but trust me on this one. Salt balances out all that sugar and makes the cinnamon flavor pop. I use just half a teaspoon, but that tiny amount transforms these cookies from good to incredible. It’s like the secret ingredient that nobody thinks about but everyone can taste.
Unsalted Butter needs to be softened before you start mixing. I usually leave mine on the counter for about 30 minutes before I begin. Softened butter creams beautifully with the sugar and creates that perfect cookie texture. If you’re in a hurry, you can cut it into small pieces to speed up the softening process.
Granulated Sugar and Brown Sugar work together to create the perfect sweetness level. The granulated sugar gives you that classic sweet taste. The brown sugar adds a hint of caramel flavor and keeps the cookies soft and chewy. I use equal amounts of both, and the combination is just right. Not too sweet, not too bland.
Egg binds everything together and adds moisture to the dough. You only need one large egg for this whole batch. Make sure it’s at room temperature so it mixes in smoothly with the butter and sugar. Cold eggs can make your butter seize up, and that’s no fun when you’re trying to cream everything together.
Vanilla Extract adds depth to the flavor profile. I use pure vanilla extract because imitation vanilla tastes weird to me. Two teaspoons might seem like a lot, but it really shines through in the finished cookies. The vanilla plays off the cinnamon beautifully and makes everything taste more homemade.
Brown Sugar and Cinnamon Filling creates that classic cinnamon roll swirl. I mix these two together in a small bowl before sprinkling it over the dough. The brown sugar melts slightly when you bake the cookies, creating little pockets of gooey cinnamon goodness. This filling is what makes these cookies special and sets them apart from regular sugar cookies.
4) How to Make Cinnamon Roll Cookies
Step 1 starts with heating your oven to 350°F. I always preheat first so the oven is ready when my cookies are. Line a baking sheet with parchment paper and set it aside. Parchment paper is a game changer because your cookies won’t stick and cleanup takes about two seconds. I keep a roll in my kitchen at all times.
Step 2 involves whisking together the dry ingredients. Grab a medium bowl and combine the flour, baking powder, salt, and cinnamon. Give it a good whisk to make sure everything is evenly distributed. This step only takes about 30 seconds, but it prevents lumps of baking powder or cinnamon from showing up in your finished cookies.
Step 3 is where the magic starts. Beat the softened butter with both sugars until the mixture looks fluffy and light. This takes about three minutes with an electric mixer on medium speed. If you’re doing it by hand, give yourself about five minutes and a good arm workout. The mixture should look pale and creamy when you’re done.
Step 4 brings in the egg and vanilla. Crack the egg into the butter mixture and add the vanilla extract. Beat everything until it’s smooth and well combined. The mixture might look a little loose at this point, but that’s totally normal. Just keep mixing until you don’t see any streaks of egg.
Step 5 combines wet and dry ingredients. Slowly add your flour mixture to the butter mixture. Mix just until you don’t see any dry flour anymore. Don’t overmix here or your cookies will be tough and chewy in a bad way. The dough should come together and look slightly sticky but manageable.
Step 6 creates the cinnamon sugar filling. In a small bowl, stir together the brown sugar and cinnamon. This only takes a few seconds, but make sure they’re well mixed. You want that cinnamon flavor spread evenly throughout the filling so every bite has that perfect cinnamon roll taste.
Step 7 shapes the cookies. Take half your cookie dough and spread it on parchment paper into a rectangle about a quarter inch thick. Sprinkle the cinnamon sugar filling all over, leaving just a tiny edge clear. Then roll it up tightly from the long side, like you’re making a burrito. Use a sharp knife to slice it into rounds about one inch thick.
Step 8 bakes the cookies. Place your sliced cookies on the prepared baking sheet and pop them in the oven. Bake for 10 to 12 minutes until the edges start turning golden brown. Don’t overbake them or they’ll be dry. You want them just barely golden around the edges with soft centers.
Step 9 lets them cool. Leave the cookies on the baking sheet for five minutes after they come out of the oven. This lets them set up without falling apart. Then move them to a cooling rack. Try to resist eating them all right away, but I won’t judge if you sneak one or two while they’re still warm.
5) Tips for Making Cinnamon Roll Cookies
Room temperature ingredients make all the difference. I can’t stress this enough. Softened butter, room temperature egg, all of it matters. When your ingredients are at the same temperature, they mix together smoothly and create a better texture in your finished cookies. I learned this tip from my grandma who baked every Sunday for 40 years.
Don’t skip the parchment paper step. Sure, you could butter and flour your baking sheet, but parchment paper makes life so much easier. Your cookies won’t stick, they’ll bake more evenly, and cleanup is a breeze. I buy the pre-cut sheets and keep them in my pantry. They’re worth every penny when you’re making multiple batches.
Chill your dough if it’s too sticky. Sometimes on humid days, the dough can be a little too soft to roll properly. If that happens, wrap it in plastic wrap and stick it in the fridge for 15 minutes. This firms it up just enough to make rolling and slicing much easier. I’ve had to do this more times than I can count, especially during summer baking.
Use a sharp knife for clean slices. A dull knife will squash your beautiful dough roll and mess up that perfect swirl. I use a sharp chef’s knife and wipe it clean between cuts. This keeps each cookie looking neat and professional. If you want to get really fancy, you can use unflavored dental floss to slice through the dough. Just slide it under the roll, cross the ends, and pull. Clean cuts every time.
Watch them closely near the end of baking time. Ovens vary like crazy, and what takes 12 minutes in my oven might take 10 in yours. Start checking around the 10 minute mark. The cookies are done when the edges are just barely golden and the centers still look slightly underdone. They’ll continue cooking on the hot pan after you take them out of the oven.
6) Making Cinnamon Roll Cookies Ahead of Time
These cookies are perfect for planning ahead. I make them when I know I’ve got company coming or when I just want treats ready to grab from the freezer. The dough freezes beautifully, which means you can have fresh baked cookies anytime you want without all the measuring and mixing. Just like those simple 3 Ingredient Recipes everyone loves, having cookie dough ready to go saves time.
Here’s how I do it for best results. Make the dough and roll it up with the filling just like normal. But instead of slicing and baking, wrap that whole log tightly in plastic wrap. Then wrap it again in aluminum foil or stick it in a freezer bag. Label it with the date and what it is. Trust me, three months from now you won’t remember if that’s cookie dough or something else.
The dough keeps frozen for up to three months. When you’re ready to bake, pull it out of the freezer and let it sit on the counter for about 10 minutes. This makes it easier to slice without the dough crumbling. Slice your cookies while the dough is still mostly frozen. They’ll hold their shape better this way. Then bake them straight from frozen, adding an extra minute or two to the baking time.
You can prep the dry ingredients ahead too. I sometimes make up several batches of the flour mixture and store them in labeled bags or containers. Then when I want to make cookies, half the work is already done. It’s almost as quick as those 3 ingredient donut recipe or 3 ingredient fudge recipe shortcuts, but with way better results.
Baked cookies also freeze well if you prefer. Let them cool completely, then stack them in a freezer container with parchment paper between the layers. They’ll keep for about two months. When you want to serve them, just thaw them at room temperature for about 30 minutes. Pop them in a 300°F oven for five minutes if you want them warm and fresh tasting again.
7) Storing Leftover Cinnamon Roll Cookies
Store your cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to five days this way. I use a big plastic container with a tight fitting lid. Make sure the cookies are completely cool before you seal them up, or condensation will form and make them soggy. Nobody wants a soggy cookie situation.
If your cookies start to dry out after a few days, here’s my secret trick. Put a slice of bread in the container with them. The cookies will absorb moisture from the bread and soften right back up. Change out the bread slice every couple days. My mom taught me this trick when I was a kid, and it works like magic every single time.
For longer storage, the freezer is your best friend. Place cooled cookies in a freezer safe container or bag. Remove as much air as possible to prevent freezer burn. They’ll keep for up to three months. When you want one, just grab it and let it thaw at room temperature. Or microwave it for 10 seconds if you’re impatient like me.
Don’t refrigerate these cookies unless you absolutely have to. The fridge dries them out and can make them taste stale faster. Room temperature storage is the sweet spot for keeping them at their best. If you’ve got a cool pantry or cupboard away from the stove, that’s the perfect spot. Just keep them away from heat and direct sunlight.
These storage tips work great for all kinds of baked goods. Whether you’re making something more complex or going for simple 3 ingredient banana bread recipe style treats, proper storage keeps everything tasting fresh. I’ve learned through trial and error that taking care of your baked goods after they’re made is just as important as the baking itself.
8) Try these Desserts next!
9) Cinnamon Roll Cookies
Easy Cookie Recipes 3 Ingredients Style Cinnamon Roll Cookies
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
For the Filling
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
Instructions
- Heat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- Grab a medium bowl and whisk together the flour, baking powder, salt, and cinnamon. Set this aside too.
- In your mixing bowl, beat the softened butter with both sugars until it looks fluffy and light. This takes about 3 minutes with an electric mixer.
- Crack in the egg and add the vanilla. Beat until everything’s smooth and combined.
- Slowly add your flour mixture to the butter mixture. Mix just until you don’t see any dry flour anymore. Don’t overmix or your cookies will be tough.
- In a small bowl, stir together the brown sugar and cinnamon for the filling.
- Take half your cookie dough and spread it out on a piece of parchment paper into a rectangle shape, about 1/4 inch thick.
- Sprinkle the cinnamon sugar filling all over the dough, leaving a tiny edge clear.
- Roll the dough up tightly from the long side, like you’re making a sleeping bag for a tiny person.
- Use a sharp knife to slice the roll into rounds about 1 inch thick. Place them on your prepared baking sheet.
- Bake for 10 to 12 minutes until the edges start turning golden brown.
- Let them cool on the pan for 5 minutes before moving them to a cooling rack. Try not to eat them all while they’re still warm.
10) Nutrition
Serving Size per cookie (34g), Calories per serving 145, Sugar content 9g, Sodium level 80mg, Total Fat 6g, Saturated Fat 4g, Total Carbohydrates 20g, Dietary Fiber less than 1g, Protein less than 1g, Cholesterol 20mg
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