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+ servings
5 from 1 vote
These Cinnamon Roll Cookies have all the flavor of a cinnamon roll without the yeast and rising! Complete with icing too!
Cinnamon Roll Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins

These Cinnamon Roll Cookies taste just like a cinnamon roll!  They are slightly chewy, cinnamony and completed with an icing drizzle!

Servings: 40 cookies (about)
Author: Malinda Linnebur
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
  • 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
  1. 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. 

  2. 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.  

  3. In a small bowl combine the brown sugar and cinnamon for the filling and sprinkle half over the buttered cookie dough.  

  4. 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.  

  5. Preheat oven to 350 degrees F (177 degrees C).  

  6. 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.  

  7. 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.  

Recipe Notes
  1. Recipe from Sally's Baking Addiction.  She's the queen of all things sweet!
  2. 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.
  3. Total time doesn't reflect chilling time.