Why You’ll Love This Cinnamon Roll Oat Cookies
- They’re the ultimate two-in-one treat. You get all the nostalgic, spicy-sweet flavor of a cinnamon roll without the wait for dough to rise. It’s a shortcut to bliss that satisfies both cravings at once.
- The texture is pure magic. We’re talking a soft and chewy center with slightly crisp edges, thanks to the old-fashioned oats. They have this wonderful substance that a regular sugar cookie just can’t match.
- Your house will smell like a bakery. Honestly, the aroma of cinnamon and butter wafting through your home is half the joy of making these. It’s instant coziness in a matter of minutes.
- They’re surprisingly simple to make. No fancy equipment or complicated techniques here—just straightforward mixing, a quick chill for the dough, and then you’re ready to bake. It’s a really forgiving recipe, perfect for bakers of any level.
Ingredients & Tools
- 115 g unsalted butter, softened to room temperature
- 100 g light brown sugar, packed
- 50 g granulated sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 120 g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon (for the dough)
- 1/4 tsp salt
- 120 g old-fashioned rolled oats (not instant)
- For the Cinnamon Swirl: 2 tbsp granulated sugar mixed with 1 tsp ground cinnamon
- For the Glaze: 60 g powdered sugar, 1-2 tbsp milk or cream, 1/4 tsp vanilla extract
Tools: A handheld or stand mixer, two baking sheets, parchment paper, a medium bowl, and a small bowl for the cinnamon sugar.
A little note on the ingredients—using room temperature butter and egg is key for a smooth, well-creamed dough that doesn’t become greasy. And those old-fashioned oats? They’re non-negotiable for that perfect chewy texture. Instant oats will turn to mush, and we want some hearty bite here.
Serves: 12 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 45 minutes (includes chilling)
Before You Start: Tips & Ingredient Notes
- Butter temperature is everything. Your butter should be soft enough that you can easily press a finger into it, but not melted or oily. If it’s too cold, your dough will be crumbly; if it’s too warm, your cookies will spread too much.
- Don’t skip the dough chill. I know, I know—it’s the hardest part! But chilling the dough for just 20-30 minutes prevents the cookies from spreading into thin pancakes in the oven. It also allows the flavors to meld together beautifully.
- Why two types of sugar? The brown sugar gives moisture and that deep, caramel-like flavor, while the granulated sugar helps create those lovely crisp edges. It’s a balancing act that creates the ideal cookie texture.
- Measure your flour correctly. The best way is to use a kitchen scale. If you’re using cups, fluff your flour with a spoon, spoon it into the measuring cup, and level it off with a knife. Scooping directly from the bag packs in too much flour and can lead to dry cookies.
How to Make Cinnamon Roll Oat Cookies
Step 1: Cream the Butter and Sugars. In a large bowl, using your mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 1-2 minutes. You’re looking for the mixture to become light, pale, and fluffy. This step is crucial because it incorporates air into the dough, which helps the cookies rise. Scrape down the sides of the bowl with a spatula to make sure everything is evenly mixed.
Step 2: Add the Wet Ingredients. Beat in the egg and vanilla extract until just combined. The mixture might look a little curdled at this point—that’s perfectly normal, so don’t worry! Just mix until you no longer see streaks of egg yolk. Overmixing at this stage can lead to tough cookies, so once it’s blended, stop the mixer.
Step 3: Combine the Dry Ingredients. In a separate medium bowl, whisk together the flour, baking soda, the 1/2 teaspoon of cinnamon, and salt. This whisking action ensures the leavening agents and salt are evenly distributed throughout the flour, preventing any bitter pockets in your finished cookies. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just a few flour streaks remain.
Step 4: Fold in the Oats. Switch to a spatula or wooden spoon and gently fold in the rolled oats. You want to mix until no dry pockets of flour are visible, but, again, avoid overmixing. The dough will be quite thick and shaggy—that’s exactly what you want. Now, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 20-30 minutes. This is the perfect time to preheat your oven to 175°C (350°F) and line your baking sheets with parchment paper.
Step 5: Shape and Add the Cinnamon Swirl. Once the dough is chilled, scoop out heaping tablespoons of dough and roll them into balls. In a small bowl, have your cinnamon-sugar mixture ready. Roll each dough ball generously in the cinnamon sugar until it’s well coated. This creates that signature “cinnamon roll” effect in every bite. Place the balls about 5 cm (2 inches) apart on your prepared baking sheets—they will spread a little.
Step 6: Bake to Perfection. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look a little soft and underdone—this is the trick to a chewy cookie! They will continue to set as they cool on the hot baking sheet. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time on the pan is non-negotiable for the perfect texture.
Step 7: Drizzle with Glaze. While the cookies cool, whisk together the powdered sugar, 1 tablespoon of milk or cream, and the vanilla extract for the glaze. You’re aiming for a thick but pourable consistency—if it’s too thick, add more liquid a teaspoon at a time. Once the cookies are completely cool, drizzle the glaze over the top in a zig-zag pattern using a spoon or a small piping bag. And there you have it—cinnamon roll magic in cookie form!
Serving Suggestions
Complementary Dishes
- A bowl of vanilla bean ice cream — Serve a warm cookie à la mode for the ultimate decadent dessert. The cold, creamy ice cream melting into the warm, spiced cookie is a textural dream.
- A sharp cheddar cheese plate — The classic pairing of sharp cheese with sweet, spiced baked goods works wonderfully here. A small slice of aged cheddar alongside a cookie is a surprisingly sophisticated combo.
- Spiced apple compote — For a cozy autumn treat, crumble a cookie over a bowl of warm, gently spiced stewed apples. It’s like a deconstructed pie in a bowl.
Drinks
- A strong cup of black coffee — The bitterness of the coffee cuts through the sweetness of the glaze and highlights the warm cinnamon notes perfectly. It’s a match made in heaven.
- A glass of cold milk — You can’t go wrong with the classic. The creaminess of the milk is the perfect partner for the chewy oat texture—it’s nostalgic and utterly satisfying.
- Chai latte — Double down on the cozy spices! The cardamom, ginger, and cloves in a chai latte will complement the cinnamon in the cookies beautifully, creating a truly aromatic experience.
Something Sweet
- A simple fruit salad — The bright, fresh acidity of berries or citrus in a fruit salad provides a lovely, palate-cleansing contrast to the rich, spiced cookies.
- Dark chocolate-dipped strawberries — For a more elegant dessert spread, these cookies pair wonderfully with the bittersweet depth of dark chocolate and the juicy sweetness of strawberries.
- A dollop of lemon curd — The sharp, tangy zing of lemon curd is a fantastic counterpoint to the sweet, warm spices of the cookie. Try spreading a little on top for a surprising burst of flavor.
Top Mistakes to Avoid
- Mistake: Using melted butter. This is the number one reason cookies spread too much. Melted butter doesn’t trap air during creaming, resulting in a flat, greasy cookie. Always use properly softened butter.
- Mistake: Skipping the chill time. I’ve messed this up before too, thinking I could save a few minutes. Chilling the dough solidifies the fat, which means the cookies won’t melt and spread uncontrollably the second they hit the oven. It’s the secret to a thick, chewy cookie.
- Mistake: Overbaking. It’s so tempting to leave them in until they look completely firm, but that’s how you get dry, crunchy cookies. Take them out when the edges are golden but the centers still look soft—they’ll finish setting as they cool.
- Mistake: Adding the glaze to warm cookies. If the cookies are even slightly warm, the glaze will just melt and sink in, creating a soggy spot instead of a beautiful white drizzle. Patience is key here.
Expert Tips
- Tip: Brown your butter for a nutty depth. For a next-level flavor, gently melt the butter in a saucepan and continue to cook it until it turns a golden amber color and smells nutty. Let it cool completely before using. It adds an incredible, caramel-like complexity.
- Tip: Use a cookie scoop for uniformity. Not only does it make the process faster and cleaner, but it ensures all your cookies are the same size, so they bake evenly. No more giant cookies next to tiny ones!
- Tip: Add a pinch of cardamom. Along with the cinnamon in the dough, a tiny pinch (about 1/8 tsp) of ground cardamom will add a wonderful, floral warmth that makes the spice profile even more interesting.
- Tip: Freeze the dough balls for later. After rolling the dough balls in cinnamon sugar, place them on a tray and freeze solid. Then transfer to a freezer bag. You can bake them straight from frozen, adding 1-2 minutes to the baking time, for fresh cookies anytime.
FAQs
Can I make these cookies gluten-free?
Absolutely! You can easily substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Just make sure your oats are certified gluten-free, as oats are often processed in facilities that also handle wheat. The texture might be a tiny bit more crumbly, but they’ll still be delicious.
Can I use quick oats instead of old-fashioned rolled oats?
I really don’t recommend it. Quick oats are cut smaller and pre-steamed, so they absorb more liquid and break down faster. This will result in a mushier, less textured cookie. The hearty chew from old-fashioned oats is a defining characteristic of this recipe.
How should I store these cookies, and how long do they last?
Once the glaze is fully set, store the cookies in an airtight container at room temperature. They’ll be at their best for about 3-4 days. If you want to keep them longer, you can freeze the unglazed cookies for up to 3 months. Thaw at room temperature and then add the glaze before serving.
My cookies spread too much. What happened?
This usually points to two things: your butter was too warm, or you skipped the chilling step. The dough needs to be cold when it goes into the oven. Next time, make sure your butter is just soft, not melty, and don’t rush the fridge time. Also, check that your baking soda is fresh!
Can I add raisins or nuts to this recipe?
Of course! Feel free to stir in up to 1/2 cup of add-ins along with the oats. Raisins would be a classic choice, or chopped walnuts or pecans for a bit of crunch. Just be aware that adding more ingredients can make the dough a bit more delicate, so handle it gently.
