Cinnamon Roll Cookies bring all the cozy, spiced flavors of a classic cinnamon roll into a soft, buttery cookie form. Swirled with a cinnamon-sugar filling and topped with a drizzle of sweet icing, these cookies are the perfect way to enjoy a beloved breakfast treat any time of day. Great for special occasions, but easy enough to slice-and-bake any time you need a cookie fix!
Is there a better dessert than traditional Cinnamon Rolls? The warm spices, rich brown sugar, and tender, fluffy dough melt in your mouth. This cinnamon roll cookie recipe honors that tradition with a subtle change. Instead of the yeasted dough, it uses a soft and chewy sugar cookie dough, but the rest of the flavors are all there. My favorite thing about them? You can freeze the log ahead of time, then thaw, slice and bake whenever! It's my new favorite cookie recipe, and we love them for birthdays, brunches, or even holiday cookie boxes.
Why You'll Love These Cinnamon Roll Cookies
- Stunning presentation. That perfect swirl of cookie dough looks so high-end that your guests will ask where you bought your cookies! It's not all looks, though. The brown sugar butter filling adds a sweet, buttery crunch to the coil, and I love the tanginess of the cream cheese topping. Simple but refined at the same time.
- Classic flavor. These recipe will give you cinnamon rolls in cookie form.The trick is to make a soft, chewy sugar cookie, roll it into a rectangle, then top it with actual cinnamon roll filling for that telltale cinnamon flavor and iconic swirl. Each slice looks picture-perfect, especially when drizzled with a simple cream cheese glaze.
- Great make-ahead option. Since the spiral cookie dough needs to be rolled out and chilled, you can easily make it a few days before you need it or even freeze the cookie dough log for later. Just slice off however many cinnamon roll sugar cookies you need, bake, and serve. Such a time saver!
- New holiday favorite. With the soft sugar cookie inside and delicious cinnamon sugar swirl, these cinnamon cookies taste like Snickerdoodle Cookies on steroids. They're warm and cozy with layers of cinnamon spice and look right at home on any holiday dessert table.
Ingredient Notes
To make these delicious Cinnamon Roll Cookies, you will need the following ingredients (full measurements in recipe card below):
For the cinnamon roll cookies:
- all-purpose flour - sift the flour to remove any clumps and avoid adding too much and drying out the dough.
- cinnamon
- baking powder - this is the main leavening agent and helps the dough puff up. Always use fresh, active baking powder for the best rise.
- salt
- unsalted butter - fully softened at room temperature. This will be creamed with the sugars, so it needs to be tender and pliable.
- brown sugar - the mixture of different sugars offers sweetness, extra flavor, crisp edges, and a chewy bite. Light brown sugar has just enough flavor without overpowering the cinnamon, and it is ideal for this recipe.
- white sugar
- vanilla extract
- egg - to bind the cookie dough together.
For the cinnamon roll filling:
- unsalted butter - melted and slightly cooled.
- brown sugar - for that classic cinnamon filling flavor.
- cinnamon - this is key! You need just the right amount.
For the cream cheese glaze:
- cream cheese - at room temperature.
- milk - to thin out the glaze. Any type of milk will do.
- vanilla extract
- confectioners' sugar - add as much as you'd like until you reach the desired consistency.
You will also need EQUIPMENT.
How to Make the Best Cinnamon Roll Cookies
First, make the cinnamon roll cookies.
- Combine wet ingredients. In a stand mixer with paddle attachment (or large bowl with electric mixer), add butter, brown sugar, and white sugar. Beat on medium-high speed until light and fluffy looking, around 2-3 minutes. Add in the vanilla and egg, then beat again until well-combined, smooth, and fluffy, about 1-2 minutes.
- Combine dry ingredients. In a small mixing bowl, whisk together the flour, cinnamon, baking powder, and salt, until well-combined.
- Add dry to wet. Add in the dry ingredients, then beat on low until just combined and smooth. The dough will be soft, resembling gingerbread dough.
- Chill. Gather the dough together and wrap into a flat rectangle shape with plastic wrap. Place into the fridge for 1 hour to harden.
Next, make the cinnamon-sugar filling.
In a small mixing bowl, whisk together the brown sugar and cinnamon. Set aside.
Let's assemble the cookies.
- Roll dough. Remove dough from the fridge and place onto a well-floured parchment paper or surface. Using a rolling pin, roll the dough out to be about 11x8-inch in size.
- Add filling. Brush the surface with the melted butter, then sprinkle all of the cinnamon sugar mixture over top. Lightly press the cinnamon sugar down into the surface of the dough.
- Roll. Starting from the long side, roll the dough up into a log as you would with cinnamon rolls.
- Chill. Wrap the dough log in plastic wrap, then place into the fridge for at least 1 hour, up to overnight.
Now, slice and bake.
- Slice cookies. Remove the dough log from the fridge. Using a sharp knife, slice ½-inch cookies out of the log.
- Bake. Line 2 large baking sheets with parchment paper. Place cookies onto the prepared baking sheets. Place into a 350F preheated oven to bake for 10-11 minutes, or until the cookies seem soft but set. Remove cookies from the oven and allow to fully cool before glazing.
Finally, make the cream cheese glaze.
Add all of the glaze ingredients into a medium mixing bowl. Use a whisk or electric hand mixer to beat together until smooth and creamy. Drizzle glaze over the cooled cookies. Allow glaze to fully set before enjoying.
Recipe Variations
- Use fresh spices. You can certainly use up an old jar of cinnamon, but you'll get a much richer flavor with fresh cinnamon. This is a great recipe to try out different varieties of cinnamon, too!
- Try a different glaze. Cream cheese frosting is a classic topping for homemade cinnamon rolls, but there are so many options. They're great without any glaze, like a buttery cinnamon sugar cookie, or you can make a simple vanilla glaze, add some cinnamon, and more. Play with the flavors in the drizzle to highlight the season!
- Play with spices. Of course, cinnamon rolls rely on cinnamon, but you can certainly use apple pie spice, pumpkin spice, or other spice combinations to customize the flavor.
How to Serve
These Cinnamon Roll Cookies are delicious served with a hot drink like coffee or tea. Try it with:
Recipe Tips and Tricks
- Chill the dough. This is essential! We need the butter to firm up before baking, or the cookies will spread and lose their shape. It also makes them harder to slice neatly. Give them at least an hour of chill time before slicing and baking.
- Use a sharp knife. If you use a dull knife, you'll compress the swirl and disturb the round shape of the cookies. For best results, use a very sharp slicing knife, like a granton edge knife, and gently saw through the dough instead of pressing straight down.
- Trim off the ends. The outside ends of the dough log won't look quite as perfect as the inside slices. You can either flip the cookies over (hiding the imperfect outer edges underneath) or save them for taste testing.
Storing and Freezing Instructions
How to Store
Once baked, the unglazed cookies can be stored in an airtight container at room temperature for about 3 days. The sweet icing contains dairy and should be refrigerated. You can also refrigerate the log of cookie dough for 2-4 days before baking.
How to Freeze
Leftover cookies can be frozen for up to 3 months, but you can also freeze the roll of cookie dough. To bake, thaw the log of dough in the fridge and then slice rounds and bake like normal. To keep the dough fresh, wrap it in several layers of plastic wrap.
FAQ
You want a chewy sugar cookie base with a buttery, sweet flavor to emulate the flavor of cinnamon rolls, but it needs to be firm enough to hold the swirl during rolling and baking. This recipe is soft and chewy, thanks to the butter and brown sugar, with a warm flavor from the cinnamon. It feels more like gingerbread dough and pairs perfectly with the cinnamon roll filling, keeping its distinct swirl even after slicing and baking.
Two answers: chill the dough and use a sharp knife. The dough needs to be totally chilled to solidify the butter, which will help hold the jelly-roll style spiral in place. Then, use a very sharp knife meant for slicing to cut through the cookie dough without any drag marks. I'm partial to a Granton edge blade, which is also great for slicing bread, roasts, and more. It makes the smoothest cut every time and is a game-changer!
Honestly, it helps to use a measuring tape or pastry mat with the measurements listed. Use your knife to make a small indentation on the cookie dough log every ½ inch, then go back through and cut. Precise cuts don't necessarily matter at home, but it can really take the appearance over the top.
More Cookie Recipes with Cinnamon
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Recipe
Cinnamon Roll Cookies
- Total Time: 2 hours 36 minutes
- Yield: 15-18 cookies
- Diet: Vegetarian
Description
Cinnamon Roll Cookies bring all the cozy, spiced flavors of a classic cinnamon roll into a soft, buttery cookie form. Swirled with a cinnamon-sugar filling and topped with a drizzle of sweet icing, these cookies are the perfect way to enjoy a beloved breakfast treat any time of day. Great for special occasions, but easy enough to slice-and-bake any time you need a cookie fix!
Ingredients
For the cinnamon roll cookies:
- 1 ⅔ cup (200 grams) all purpose flour
- ½ teaspoon cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (114 grams) unsalted butter, at room temperature
- ¼ cup (55 grams) brown sugar
- ¼ cup (50 grams) white sugar
- 1 teaspoon vanilla
- 1 large egg, at room temperature
For the cinnamon roll filling:
- 2 tablespoons (28 grams) unsalted butter, melted and slightly cooled
- ¼ cup (55 grams) brown sugar
- 2 ½ teaspoons cinnamon
For the cream cheese glaze:
- 1 tablespoon cream cheese, at room temperature
- 1 tablespoon milk
- ½ teaspoon vanilla
- 1-2 cups (120-240 grams) confectioners’ sugar, to desired consistency
Instructions
Make the cinnamon roll cookies:
- In a small mixing bowl, whisk together the flour, cinnamon, baking powder, and salt, until well-combined. Set aside.
- In a stand mixer with paddle attachment (or large bowl with electric mixer), add butter, brown sugar, and white sugar. Beat on medium-high speed until light and fluffy looking, around 2-3 minutes. Add in the vanilla and egg, then beat again until well-combined, smooth, and fluffy, about 1-2 minutes.
- Add in the dry ingredients, then beat on low until just combined and smooth. The dough will be soft, resembling gingerbread dough.
- Gather the dough together and wrap into a flat rectangle shape with plastic wrap. Place into the fridge for 1 hour to harden.
Make the cinnamon roll filling:
- In a small mixing bowl, whisk together the brown sugar and cinnamon. Set aside.
Assemble the cookies:
- Remove dough from the fridge and place onto a well-floured parchment paper or surface. Using a rolling pin, roll the dough out to be about 11x8-inch in size.
- Brush the surface with the melted butter, then sprinkle all of the cinnamon sugar mixture over top. Lightly press the cinnamon sugar down into the surface of the dough.
- Starting from the long side, roll the dough up into a log as you would with cinnamon rolls.
- Wrap the dough log in plastic wrap, then place into the fridge for at least 1 hour, up to overnight.
Slice and bake:
- Preheat the oven to 350F. Line 2 large baking sheets with parchment paper.
- Remove the dough log from the fridge. Using a sharp knife, slice ½-inch cookies out of the log.
- Place cookies onto the prepared baking sheet, then place into the oven to bake for 10-11 minutes, or until the cookies seem soft but set. Remove cookies from the oven and allow to fully cool before glazing.
Make the cream cheese glaze:
- Add all of the glaze ingredients into a medium mixing bowl. Use a whisk or electric hand mixer to beat together until smooth and creamy.
- Drizzle glaze over the cooled cookies. Allow glaze to fully set before enjoying.
Notes
How to store: Once baked, the unglazed cookies can be stored in an airtight container at room temperature for about 3 days. The sweet icing contains dairy and should be refrigerated. You can also refrigerate the log of cookie dough for 2-4 days before baking.
How to freeze: Leftover cookies can be frozen for up to 3 months, but you can also freeze the roll of cookie dough. To bake, thaw the log of dough in the fridge and then slice rounds and bake like normal. To keep the dough fresh, wrap it in several layers of plastic wrap.
- Prep Time: 25 minutes
- Chill Time: 2 hours
- Cook Time: 11 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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