These Cinnamon Roll Cookies have all the flavor of a cinnamon roll without the yeast and rising! Spread the cinnamon and brown sugar filling between two sheets of sugar cookie dough, then roll into a log and slice. Ready in about 30 minutes (plus chill time), with icing too!
Cinnamon Roll Cookies
This cinnamon roll cookie recipe has won me over! I wasn’t sure what to think about them at first, but I’m soooo glad I decided to make them. They taste almost exactly like a cinnamon roll!!
Imagine a chewy sugar cookie with a cinnamon sugar swirl that’s drizzled with icing. YUM! I may or may not have eaten way too many of these… and I may have eaten some for breakfast too. Hey, they’re in the cinnamon roll category, so they’re basically breakfast food, right!?
These cinnamon roll sugar cookies are also perfect for mailing to loved ones this Christmas season. They are sturdy and not so fragile, but I’ll give you a few pointers to make sure they don’t arrive as a box of crumbles.
Some other cookies and bars I like to make during the holiday baking season are Homemade Chewy Brownies, Homemade Oatmeal Cream Pies, or Cranberry Pistachio Biscotti.
Why You’ll Love This Cinnamon Roll Cookie Recipe
- Tastes just like a cinnamon roll — with less work!
- Perfect for the holidays
- Makes 3 dozen or more cookies
- Prepped in 20 minutes
- Easy to make ahead of time
Key Ingredients to Make Cinnamon Roll Sugar Cookies
- BUTTER – Soften 1 1/2 sticks for the dough, then melt another 2 tablespoons to brush over the dough before adding the filling.
- SUGAR – You’ll need 3 kinds for this cinnamon roll cookies recipe! Use white sugar for the dough so the edges get a little crispy, then add brown sugar to the filling for a deeper flavor with a hint of caramel. Powdered sugar is for the icing drizzle.
- ALL-PURPOSE FLOUR – Nothing fancy here! I’ve always got some in my pantry for baking.
- VANILLA EXTRACT – For sweetness and warmth. If you want a more traditional sugar cookie flavor, replace half of the vanilla with almond extract.
- EGG – Binds the dough together.
- BAKING POWDER & SALT – The first helps the cinnamon roll sugar cookies rise, while the second helps balance the sweetness.
- GROUND CINNAMON – Can’t have that cinnamon roll flavor without it. If you want to get picky, opt for Saigon cinnamon for the boldest flavor. Also, make sure your cinnamon is fresh!
- MILK – Mix this with the powdered sugar and a little more vanilla for a simple icing.
Instructions to Make Cookie Cinnamon Rolls
MIX WET INGREDIENTS: Begin by beating softened butter in a stand mixer for about 1 minute then add the sugar and cream for 2-3 minutes. Add the egg and vanilla and beat until just combined.
ADD THE DRY INGREDIENTS: Mix the flour, baking powder, and salt into the wet ingredients on low. If the dough is too soft, add a little more flour until it’s the right consistency.
ROLL OUT THE DOUGH: Divide the dough in half, rolling one portion out on a floured surface into a large rectangle. Spread 1 tablespoon of melted butter over the surface.
MAKE THE FILLING: In a small bowl, mix the brown sugar and cinnamon. Sprinkle half of the mixture over the buttered dough rectangle.
ROLL DOUGH AND REPEAT: Carefully roll the dough into log, starting with the longer side. Wrap the log tightly in plastic wrap, then form another log with the remaining dough and filling and wrap that one too.
CHILL THE DOUGH: Place the cookie cinnamon rolls in the refrigerator for at least 2 hours to chill.
SLICE AND BAKE: Remove the plastic from the dough and cut each log into 1/2″ slices. Bake for 11-12 minutes at 350 degrees F.
DRIZZLE WITH ICING: Combine powdered sugar, vanilla, and milk in a small bowl, then drizzle the icing over the cooled cinnamon roll cookies and allow to dry.
FAQ
Absolutely! You can even swap out the vanilla extract with maple extract for a different flavor. In fact, I think I might try these cinnamon roll cookies with cream cheese frosting the next time I make them.
No, these can be stored at room temperature for up to 5 days. It’s still best to keep them in an airtight container so they stay soft. For longer storage, freeze the baked cookies for up to 3 months.
You will need to package things tightly so they don’t shift around — this is the key point! Place two cookies together (back to back so the icing isn’t touching each other), then wrap in plastic wrap. Place the wrapped cookies in a well-padded tin, plastic container, or box (use tissue paper, newspaper, packing peanuts, etc.) to help them not shift around. Seal the container and place into a shipping box also padded with tissue paper, newspaper, or packing peanuts. Now, off to the post office to make someone very happy!
Cinnamon Roll Cookies Recipe Pro Tips
- These cookies do require chilling time so plan ahead. I like to start this cinnamon roll cookies recipe the night before, then slice and bake the next day.
- Add extra flour to the cookie dough if it seems too soft. Mix in 1 tablespoon of flour at a time until you can handle the dough without it sticking to your hands.
- Use a silicone baking mat: This really helped with rolling up the cookie log and not leaving half the dough sticking to the counter. Plus, it makes for easier cleanup!
- If the dough cracks when rolling, just use your finger to smooth it out. It helps to roll slowly to prevent cracks and keep the log nice and tight.
- The dough may expand a little as it chills, and that’s normal! Chilled dough doesn’t spread much in the oven, so these cinnamon roll cookies will hold their shape.
- Make ahead tips: You can chill the dough (plain or rolled with the cinnamon sugar filling) for up to 3 days in the refrigerator. It can also be frozen for up to 3 months — simply thaw in the fridge before slicing.
More Christmas Cookie Recipes to Try
- Molasses Cookies
- White Chocolate Chip Cranberry Cookies
- Peppermint Meringue Cookies
- Dark Chocolate Cranberry Cookies
- Peanut Butter Ritz Cracker Cookies
Thanks so much for reading! Let me know what you think about this cinnamon roll cookie recipe!
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Cinnamon Roll Cookies
Ingredients
Cookie Dough:
- 3/4 cup (170g) butter, softened
- 3/4 cup (176g) sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups (300g) all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 2 tablespoons butter, melted
- 1/4 cup (52g) packed brown sugar
- 1 tablespoons ground cinnamon
Icing Drizzle:
- 1 cup (105g) powdered sugar
- 1-1 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer beat the butter on high for 1 minutes or until light and creamy. On medium speed beat in the sugar, scraping sides often for 2-3 minutes. Add the egg and vanilla and beat just until combined. Add the flour, baking powder, and salt. Mix on low until combined. If the dough is too soft (unmanageable to touch) add a little more flour 1 tablespoon at a time until it is easier to work with.
- Divide the dough into 2 equal portions. Roll one portion out on a silicone baking mat sprinkled with a little flour. Roll out to a 10″x8″ rectangle or to about 1/4″ thickness. Spread with 1 tablespoon of the melted butter.
- In a small bowl combine the brown sugar and cinnamon for the filling and sprinkle half over the buttered cookie dough.
- Working very slowly and carefully, tightly roll up the cookie dough into a 10″ log. If the dough starts to crack while rolling just use your finger to smooth it out. Wrap the dough in plastic wrap and chill for at least 2 hours but up to 3 days. Repeat with other portion of dough.
- Preheat oven to 350 degrees F (177 degrees C).
- Remove dough from the refrigerator and cut into 1/2″ slices. Place on baking sheets about 1″ apart. Bake for 11-12 minutes or until very lightly browned on edges. Allow to cool on the baking sheet for 5 minutes then transfer to cooling rack to cool completely.
- In a small bowl combine the ingredients for the icing. Drizzle over completely cooled cookies and allow the icing to dry before storing cookies. Store covered at room temperature for up to 1 week.
Notes
- Recipe from Sally’s Baking Addiction. She’s the queen of all things sweet!
- Make ahead tips: The dough can be made, wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Allow to thaw completely and come to room temperature before rolling out. The dough can be made with the filling and rolled into a log (through step 4) wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. I didn’t test this but I think it could also be frozen for up to 3 months. Thaw overnight in the refrigerator then continue with step 5.
- Total time doesn’t reflect chilling time.
Must try soon! You are keepping me busy trying new recipes. Love you.
Haha, thanks Grandma!! Love you!