Homemade cinnamon roll treats

Name: Homemade cinnamon roll treats
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Cuisine: American
Ingredients: 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 packed brown sugar; 1 large egg; 2 teaspoons vanilla extract; 1/2 cup packed brown sugar; 2 teaspoons ground cinnamon

Recipe by Sam Rivera · Updated January 2026

There's something undeniably magical about pulling a tray of warm cinnamon roll treats from the oven-those cozy, swirled aromas filling your kitchen with instant comfort. Home cooks adore this recipe for its simplicity and irresistible flavor, making it perfect for weekend brunches, holiday cookie exchanges, or simply treating yourself to a little self-care. The buttery dough meets a rich brown sugar-cinnamon filling, creating a balance of sweetness and spice that's impossible to resist. It's the kind of recipe that feels like a warm hug in edible form.

What Makes This Recipe Special

The dough is enriched with both granulated and brown sugar, giving it a tender, slightly chewy texture that's more indulgent than traditional cinnamon roll dough.
A double dose of brown sugar-one in the dough and one in the filling-creates a deep caramelized flavor that's richer than standard cinnamon sugar.
The recipe skips the yeast entirely, relying on baking powder for a quick rise, so you can enjoy fresh-baked treats in under 90 minutes.
The dough is rolled thin (1/4 inch) for an even, delicate texture that's crisp on the edges but soft in the center, unlike thicker, doughier versions.

⏱ 80 mins

American

Servings 4

Ingredients

2 cupsall-purpose flour

1 teaspoonbaking powder

1 teaspoonground cinnamon

1/2 teaspoonsalt

1/2 cupunsalted butter, softened

1/2 cupgranulated sugar

1/2 cuppacked brown sugar

1 largeegg

2 teaspoonsvanilla extract

1/2 cuppacked brown sugar

2 teaspoonsground cinnamon

Nutrition

430 caloriesCalories

Per serving · Values are estimates

Instructions

Preheat the oven to 350°F (175°C).

Whisk together flour, baking powder, salt, and ground cinnamon in a medium bowl until thoroughly combined.

In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.

Add the egg and vanilla extract to the butter mixture and continue to mix until smooth and fully incorporated.

Gradually fold the dry mixture into the wet mixture, mixing until a soft dough forms.

In a small bowl, combine the 1/2 cup packed brown sugar with 2 teaspoons ground cinnamon and set aside.

On a lightly floured surface, roll the dough out into a rectangle approximately 1/4 inch thick. Evenly spread the cinnamon-sugar filling over the dough.

Starting from the long edge, roll the dough tightly into a log. Slice the log into equal portions using a sharp knife.

Transfer slices to a parchment-lined baking sheet. Bake in the preheated oven for 30 to 45 minutes, or until the edges are golden and cookies are set.

Remove the cookies from the oven and allow them to cool on a wire rack before serving.

Essential Tips

Chill the dough first

If your kitchen is warm or the dough feels too sticky, chill it for 15-20 minutes before rolling. This makes it easier to handle and prevents the filling from melting into the dough before baking.

Use room-temperature butter

Ensure your butter is softened but not melted-it should hold its shape when pressed. This creates a light, fluffy dough with proper air pockets for a tender crumb.

Press the filling firmly

When spreading the cinnamon-sugar mixture, press it gently into the dough with the back of a spoon. This prevents the filling from spilling out or creating a messy unroll during slicing.

Bake until just set

These treats continue to cook slightly after removal from the oven, so pull them when the edges are golden but the centers are still soft. Overbaking dries them out.

Let them cool completely

Resist the urge to dig in right away! Cooling on a rack for 10-15 minutes lets the sugars set, making them easier to slice and enhancing the gooey texture.

Smart Swaps & Variations

Nutty crunch Sprinkle 1/4 cup chopped pecans or walnuts over the cinnamon-sugar filling before rolling for added texture and nutty depth.

Spiced twist Add 1/4 teaspoon each of nutmeg and cardamom to the cinnamon-sugar filling for a warm, aromatic twist on classic flavor.

Gluten-free Swap all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and ensure all ingredients are certified GF.

Vegan Use plant-based butter, flax egg (1 tbsp ground flaxseed + 3 tbsp water), and a vegan-friendly vanilla extract for a cruelty-free version.

What to Serve With This

A steaming mug of chai tea or coffee to complement the warm spices.
Vanilla ice cream or whipped cream for an extra-decadent dessert pairing.
A drizzle of cream cheese glaze (mix 2 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, and 1 tsp vanilla) for a classic cinnamon roll finish.
Fresh berries or a simple fruit salad to balance the richness.

Storage & Reheating

Storage

Store cooled treats in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. To freeze, wrap individual rolls in plastic wrap and place in a freezer bag.

Reheating

To revive their fresh-baked warmth, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5-7 minutes. Avoid high heat, which can dry them out.

Expert Chef Tips

For extra lift, fold 1/4 teaspoon of cream of tartar into the dry ingredients. It reacts with the baking powder to create a lighter, more tender crumb.
Use a serrated knife to slice the log-it prevents squished edges and ensures even, clean cuts. Dip the knife in hot water between slices for smoother edges.
Brush the tops with a light layer of melted butter right after baking for a glossy finish and an extra layer of flavor that seeps into the crumb.

Equipment You’ll Need

Stand mixer or hand mixer (for creaming butter and sugar)
Medium mixing bowls (2-3 for dry ingredients, wet ingredients, and filling)
Rolling pin (for evenly rolling the dough)
Sharp serrated knife or dental floss (for cleanly slicing the log)

Nutritional Benefits

Each roll provides about 430 calories, primarily from carbohydrates and fats due to the butter and sugar, making them a rich treat best enjoyed in moderation.
The recipe contains no fiber naturally, but you can boost it slightly by adding 1-2 tablespoons of ground flaxseed to the dough if desired.
While indulgent, these treats are lower in sugar than many bakery versions because the filling is layered thinly and the dough uses moderate sugar.
The butter provides 22g of total fat per roll, with 14g of that being saturated fat. For a lighter option, you can reduce the butter to 1/4 cup and add 1/4 cup unsweetened applesauce.

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Frequently Asked Questions

Can I use active dry yeast instead of baking powder?

This recipe relies on baking powder for a quick rise, so yeast won't work here. If you want a yeasted version, seek out a traditional cinnamon roll recipe that includes kneading and a longer rise time.

Why are my rolls dense or gummy in the center?

Overmixing the dough or overbaking the rolls can lead to a dense texture. Mix just until the dough comes together, and bake until the edges are golden but the centers are still slightly soft-residual heat will finish the cooking.

Can I make the dough ahead of time?

Yes! Prepare the dough through step 6, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature before rolling, filling, and baking. Alternatively, freeze the shaped rolls (before baking) for up to 1 month and bake straight from frozen, adding 5-10 minutes to the bake time.

What's the best way to slice the rolls evenly?

Use a sharp serrated knife and a gentle sawing motion to prevent squished edges. For perfectly uniform slices, measure the width of the log and divide by the number of rolls you want (e.g., an 8-inch log divided into 8 rolls means each slice should be 1 inch thick).

Can I substitute white sugar for the brown sugar in the dough?

Brown sugar adds moisture and a caramel-like depth to the dough. If you must substitute, use white sugar and add 1 tablespoon of molasses to mimic the flavor, but the texture may be slightly less tender.

Why do my rolls spread too much in the oven?

This can happen if the dough is too warm when sliced or if the butter isn't properly softened. Chill the dough for 15-20 minutes before rolling and ensure the butter is softened but not melted. Baking on a parchment-lined tray also helps prevent excessive spreading.

How do I make a cream cheese glaze?

Whisk together 2 oz softened cream cheese, 2 tbsp softened butter, 1 cup powdered sugar, 1 tsp vanilla extract, and 1-2 tablespoons milk or cream until smooth. Drizzle over cooled rolls. For a thinner glaze, add more milk; for a thicker, fudge-like topping, add more powdered sugar.

Can I halve the recipe?

Yes, but halve all ingredients carefully and use a smaller mixing bowl. The dough may be slightly stickier, so chilling it for 10-15 minutes before rolling will help. Bake the smaller batch for 20-25 minutes, checking for doneness at the 20-minute mark.