Cinnamon Roll Cookies
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Your favorite breakfast treat is turned into buttery cinnamon roll cookies that no one is going to be able to resist. Starting with a simple sugar cookie dough, cinnamon sugar gets sprinkled on before the dough is rolled up and sliced. Drizzle with vanilla icing before serving and watch these cookies disappear.ย
One of my favorite breakfast treats in the world is a homemadeย cinnamon rollย with cream cheese frosting. So I thought why not turn that into a delicious Christmas cookie?
I love each year baking up the classic Christmas cookies like my Russian tea cakes from my childhood, gingerbread cookies, or these easy cream cheese sugar cookies! But then I also love baking up some new fun cookie recipes!
These homemade cinnamon roll cookies are like a chewy sugar cookie rolled with a cinnamon sugar mixture in the middle. Then topped with a simple vanilla glaze just like a classic cinnamon roll!
Let’s rewind to the “cinnamon roll culprit” โ my dad. He’s the reason I can’t resist cinnamon rolls. But the funny thing was, my mother was the one I saw sneaking one cookie after another! And she claims she doesn’t have a sweet tooth. That’s how good these easy cinnamon roll cookies are!
So if you’re as big of a fan of cinnamon rolls like I am then I know you will love these slice and bake cinnamon roll cookies!
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Let’s break down these cookies:
Ok it might seem like this an involved cookie to make. But I promise it’s quite simple – just a few steps and a little patience.
- Make the sugar cookie dough
- Chill the cookie dough for at least 2 hours
- Roll out the dough
- Spread on butter and sprinkle on cinnamon sugar
- Roll up and chill (again – yes again! But this keeps the cookies from spreading)
- Slice and bake!
- Make icing and drizzle on – and enjoy!
See Also:
- Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
- Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
- Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
- Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!
Best Cinnamon Roll Cookies
- Tastes just like a cinnamon roll. Get ready for the perfect cookie that blends the comforting flavors of cinnamon rolls with a soft, buttery cookie texture โ a true treat for your taste buds.
- Fun Christmas cookie to make. This is one of my most unique cookie recipes that puts a playful spin on a classic favorite, giving you all the flavors you adore in cookie form. They are a wonderful cookie to make for cookie swaps!
- Easy make ahead cookie – The cookie dough does need to chill for at least 2 hours so it’s a great cookie to make the day before then bake the next day.
Ingredients Needed
For the cookie dough:
- 2 3/4 cups (330 g) all-purpose flour- Measure your flour correctly so your cookies are not overly cakey. You can also swap use a 1:1 gluten free flour. If you need tips on how to measure flour properly, check out my post here.
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks, 170 g) unsalted butter – Make sure it’s softened to room temperature so it’s creamed properly with the sugar.
- 1 cup (198 grams) granulated white sugar
- 1 teaspoon vanilla extract
- 2 large eggs – Room temperature eggs are important for mixing evenly with the other ingredients.
For cinnamon sugar filling:
- 1/3 cup (70 g) light brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter, melted
For icing:
- 1 cup (120 g) confectioners’ sugar- Also known as powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
How to Make Cinnamon Roll Cookies
Whisk dry ingredients.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar.
In a second mixing bowl, with an electric mixer cream together butter and sugar until light and fluffy, about 2 minutes.
Add egg and vanilla.
Add egg and mix just until combined. Scrape the sides and bottom of the bowl as needed. Add vanilla extract and combine.
Add in dry ingredients.
Add the flour mixture to the wet ingredients, and mix at low to medium speed until mixture is evenly moistened.
Chill dough.
Place dough onto a large piece of plastic wrap and wrap up and flatten into a large disc of dough. Chill for 2 hours.
Make filling.
In a medium bowl, combine brown sugar and cinnamon.
Roll out cookies.
Divide cinnamon roll cookie dough in half. Work with one portion at a time. Keep the second half wrapped in the fridge.
For best results, I recommend rolling between two sheet of parchment paper so the dough doesn’t stick. I found on a lightly floured surface the dough still stuck. Then roll out the cookie dough log into a 9 by 11 inch rectangle to about a ยผ-inch thickness. You want the dough thin but not too thin!โ
When rolling out the dough, a bench scraper is great to use to make sure it stays in a nice rectangular shape. You can use the scraper to press the edges back in.
Spread half of the melted butter on dough.
Sprinkle half of filling evenly over dough except on one of the long edges, leaving about a 1/2” inch border. Lightly press the filling into the dough.
Tightly roll up dough tightly into a 9-inch log not allowing for any gaps – this will help make sure the cookies have a perfect spiral shape in the oven. Repeat with second half of dough. Wrap in plastic wrap and chill dough for 2 hours.
Preheat and prepare sheets.
Preheat oven to 400oF. Prepare cookie sheet with parchment paper.
Cut cookies.
Remove one cookie dough log from fridge an unwrap. Cut into ยฝ-inch thick slices and place on baking sheet 2 inches apart. Keep the other cookie log in the fridge.
Bake and cool cookies.
Bake cookies for 10 to 12 minutes, until edges are just slightly browned. Remove from the oven and cool on the pan for 5 minutes, before transferring to a wire rack to finish cooling completely.
Make icing.
In a small bowl, whisk together icing ingredients. Adjust the consistency as needed. Drizzle over each cooled cookie.
Recipe Notes:
- When rolling out the dough, make sure to keep it an even thickness. This will help to ensure that the cookies bake evenly.
- If you find that the dough is sticking to your hands or rolling pin, you can dust them with a little bit of flour.
- Be careful not to overbake the cookies. The cookies should be just set in the center when they are done baking. Overbaking can make the cookies dry and crumbly.
- For best results, let the cookies cool completely before icing them. This will help to prevent the icing from melting.
Recipe Variations
- Nutty Crunch. Add a layer of chopped nuts, like toasted pecans or toasted walnuts, to the filling before rolling up the dough for a delightful crunch and extra flavor.
- Spice It Up. Experiment with different spices in the filling. Try nutmeg, allspice, or a pinch of cardamom for unique flavor profiles.
- Glaze Choices. The icing is customizable too! You can use cream cheese glaze for a creamier flavor or add orange zest to the glaze for a bright surprise. Get creative with the icing to suit your taste.
- Add Raisins. Soak raisins in warm water or rum for a while to plump them up, then spread them on the dough before rolling for an extra layer of sweetness.
- Gluten free: Use a 1:1 gluten free flour. I love Cup 4 Cup! But King Arthur Flour 1:1 gluten free flour is also great.
- Dairy Free: Swap out the milk in the icing with a non-dairy milk. Use a vegan butter in the dough and filling.
Recipe FAQs
This probably means your dough got too warm. Be sure to chill the dough after it’s mixed together. And after they are sliced. This will ensure the cookies keep their spiral shape when they bake.
Yes, you can make cinnamon roll cookies ahead of time. Simply bake the cookies according to the recipe and then let them cool completely. Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 3 months. To thaw, simply let the cookies sit at room temperature for about 30 minutes before serving
Cinnamon roll cookies can be stored at room temperature in an airtight container for up to 3 days. If you are storing the cookies at room temperature, it is best to store them in a single layer so that the icing does not stick to the cookies on top. For longer storage, the cookies can be frozen for up to 3 months. To thaw, simply let the cookies sit at room temperature for about 30 minutes before serving.
Yes, you can freeze cinnamon roll dough. Simply shape the dough into logs and wrap them in plastic wrap. The dough can be frozen for up to 3 months. To thaw, simply let the dough sit in the refrigerator overnight. Once the dough is thawed, you can roll it out and bake the cookies according to the recipe.
More Recipes to Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Get My Christmas Cookie Book!
Grab a copy ofย The Christmas Cookbookย to guide you with the best and most delicious cookie recipes to serve these holidays! Over 25 cookie recipes, with easy icing recipes for decorating + plus all my cookie tips and tutorials!
Cinnamon Roll Cookies
Ingredients
For the cookies:
- 2 ยพ cups (330 g) all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- ยฝ teaspoon salt
- ยพ cup (1 ยฝ sticks, 170 g) unsalted butter softened
- 1 cup (200 g) granulated white sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
For filling:
- โ cup (70 g) packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter melted
For icing:
- 1 cup (120 g) confectioners sugar
- 2 tablespoons milk
- ยฝ teaspoon vanilla extract
Instructions
- Whisk dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar. In a second mixing bowl, with an electric mixer cream together butter and sugar until light and fluffy, about 2 minutes.
- Add egg and vanilla. Add egg and mix just until combined. Scrape the sides and bottom of the bowl as needed. Add vanilla extract and combine.
- Add in dry ingredients. Add the flour mixture, and mix at low to medium speed until mixture is evenly moistened.
- Chill dough. Place dough onto a large piece of plastic wrap and wrap up and flatten into a large disc of dough. Chill for 2 hours.
- Make filling. In a small bowl, combine brown sugar and cinnamon.
- Roll out cookies. Divide dough in half. Roll out cookie dough into a 9 by 11 inch rectangle to ยผ-inch thickness.I find it easier to roll out between two sheets of parchment paper so the dough doesnโt stick and itโs easier to roll up after. Spread half of the melted butter on dough. Sprinkle half of filling evenly over doughleaving a ยฝ-inch border along one long edge. Roll up dough tightly into a log (the tighter the roll the better so you get a neat spiral). Repeat with second half of dough. Wrap in plastic wrap and chill dough for 2 hours.
- Preheat and prepare sheets. Preheat oven to 400oF. Prepare cookie sheets with parchment paper.
- Cut cookies. Remove dough from fridge and unwrap. Keep the second dough in the fridge. Cut into ยฝ-inch thick slices and place on baking sheet 2 inches apart.
- Bake and cool cookies. Bake cookies for 10 to 12 minutes, until edges are just slightly browned. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.
- Make icing. In a small bowl, whisk together icing ingredients. Drizzle over each cooled cookie.
Notes
- Make ahead: Make the dough two days ahead of time then shape the cookies the next day ahead and bake the following.ย
- Storage: Cinnamon roll cookies can be stored at room temperature in an airtight container for up to 3 days. If you are storing the cookies at room temperature, it is best to store them in a single layer so that the icing does not stick to the cookies on top. For longer storage, the cookies can be frozen for up to 3 months. To thaw, simply let the cookies sit at room temperature for about 30 minutes before serving.ย
- Freezing: Yes, you can freeze cinnamon roll dough. Simply shape the dough into logs and wrap them in plastic wrap. The dough can be frozen for up to 3 months. To thaw, simply let the dough sit in the refrigerator overnight. Once the dough is thawed, you can roll it out and bake the cookies according to the recipe.
- Technique Tip: If your cookie dough is warming up too much, just pop the dough back in the fridge. You can also firm up the cut cookies on the baking sheet in the fridge for 30 minutes before baking to prevent the cookies from spreading.
- Gluten free: Use a 1:1 gluten free flour. I love Cup 4 Cup! But King Arthur Flour 1:1 gluten free flour is also great.
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These little cookies packed great flavor! It was like eating a cinnamon roll without the guilt. The dough was sticky to work with so next time I would add a little more flour and lightly flour my parchment before rolling the dough out. It was nice that I could do the steps of the recipe over 3 days.
Iโm so happy you enjoyed the cookies and their cinnamon roll flavor! Itโs great to hear that spreading the steps over a few days worked well for you. Thank you for sharing your experience, and happy baking!