Cinnamon Roll Cookies are made with soft sugar cookie dough, filled with buttery cinnamon and sugar filling, and iced with a simple vanilla glaze just like cinnamon rolls but in a cookie form. These slice and bake cookies are easy, have soft centers, and are slightly crispy on the edges.
If you’re looking for a new cookie to make, these Cinnamon Roll Cookies are a MUST try. They’re just like homemade cinnamon rolls but made in a smaller cookie form, like mini cinnamon rolls! It’s an easy slice and bake cookie (icebox cookie) that you can make in under an hour, and there’s no yeast in the dough, or having to wait for the dough to rise.
Add these cookies to your holiday cookie tray, or serve them with a cup of coffee on a chilly morning or afternoon.
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Key Ingredients
Here’s what you’ll need to make these delicious cookies:
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour: We’re using plain all-purpose flour, nothing fancy here.
- Butter: I mostly bake with unsalted butter, and that’s what I’m using to make these cookies. Butter will be divided, you need one part to be softened to room temperature and it will be used to make the cookie dough. And another part will be melted and used for the cinnamon sugar filling.
- Sugar: A mixture of white granulated sugar and light brown sugar will give these cookies sweetness, moisture, and soft texture and will help the edges crisp up a little.
- Egg: You need just 1 large egg for this recipe. Let the egg come to room temperature before mixing it in.
- Baking Powder: Most cookie recipes start with leavening ingredients. This recipe uses baking powder to create the perfect light, fluffy cookie texture.
- Cinnamon: You need ground sweet cinnamon for the filling of the cookie. Make it yourself by grinding up a stick of cinnamon, or buy ground cinnamon at the store.
- Vanilla: We are using vanilla extract in the cookie dough and for the icing. I always recommend using pure vanilla extract, it’s a personal preference and in my opinion, it makes a big difference. If you were to make a nostalgic bakery-style cookie, I’d probably suggest making it with imitation vanilla. But for this recipe here, I recommend using good quality pure vanilla extract.
- For the Icing: You will need powdered sugar, pure vanilla extract, and heavy cream or milk.
How To Make Cinnamon Roll Cookies
- Combine Dry Ingredients: In a medium-sized bowl, stir together the flour, baking powder, cinnamon, and salt. Set aside.
- Mix the Cookie Dough: In the body of a stand mixer with the paddle attachment, mix the butter until smooth. Add the sugars and mix on medium speed until light and fluffy, about 2-3 minutes. Then add the egg and vanilla extract and mix until well combined. Stir in the dry ingredients slowly in 2-3 additions, stirring until well combined, scraping down the sides of the bowl as needed. The dough should be soft but not sticky.
- Make the Filling: In a small bowl, combine the sugar and cinnamon and stir until the cinnamon is evenly distributed throughout. Set aside.
- Roll Out: Divide the prepared dough into two equal portions (we are making 2 logs here), place one on a floured surface, and roll into a 9×6 rectangle (dough should be about a ¼-½ inch thick).
- Add Filling: Spread half the melted butter along the surface of the rolled dough, then sprinkle with half the cinnamon sugar. Carefully roll the dough starting with the longer edge until a log is formed.
- Chill: Wrap with saran wrap and allow to chill in the refrigerator for at least 2 hours. Repeat with the remaining dough to end up with two dough logs.
- Preheat the Oven and Slice: Remove the chilled dough from the fridge, preheat the oven to 350°F/180°C, then using a sharp knife slice into ½” inch cookies. Each log will give 15-16 cookies, not including the end pieces.
- Bake: Place the sliced cookies onto a cookie sheet lined with parchment about 1 inch apart, then bake in a preheated oven for 8-10 minutes, or until puffed and lightly golden.
- Cool: Allow the cookies to cool completely on a wire rack before drizzling them with the vanilla icing.
- For the Icing: In a small bowl, stir together the powdered sugar, vanilla extract, and heavy cream until smooth and desired consistency is reached. Drizzle the cooled cookies with the icing.
Top Tips
- Chill the Dough: It is very important that you chill the cookie dough before you bake. This will help the logs firm up, so you can easily cut them into cookies, and will help with the texture of the cookies so they don’t spread out too much and lose their cinnamon roll shape.
- Parchment Paper: I found it easiest to roll the dough logs using a piece of parchment to help guide the dough.
- Cookie Thickness: Using a sharp knife slice into ½” inch cookies. The cookies can’t be cut too thick otherwise the outer layers may fall over during baking and the cookies won’t look good.
- Place the unbaked cookies on a cookie sheet about 1 inch apart. Keep in mind that these cookies do not spread a lot, so you might be able to fit more on a cookie sheet than you usually do.
- Size: You should get around 30 cookies that are around 1.5″ inches in diameter.
Freezing
You can freeze baked cookies, unbaked cookies, and even the cinnamon roll log if you like. Freeze for up to 3 months.
Other Cookies You Should Try
- Condensed Milk Cookies
- Bacon Cookies
- Oreo Stuffed Cookies
- Double Chocolate Pudding Cookies with Pudding
- Twix Thumbprint Cookies
You are going to love these Cinnamon Roll Cookies! They are so soft and delicious. Feel free to double the batch so you can share them, and Pin the recipe so that more people can find it!
Recipe
Recipe
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Cinnamon Roll Cookies
cookies
Cinnamon Roll Cookies are made with soft sugar cookie dough, filled with buttery cinnamon and sugar filling, and iced with a simple vanilla glaze.
Equipment
- Parchment paper
- Sharp knife
Ingredients
For the cookie dough:
- 2 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter softened to room temperature
- 1 cup light brown sugar lightly packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
For the filling:
- 2 tablespoons melted unsalted butter
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
For the glaze:
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
- 2 tablespoons heavy cream or milk
Instructions
- In a medium-sized bowl, stir together the flour, baking powder, cinnamon, and salt. Set aside.
- In the body of a stand mixer with the paddle attachment, mix the butter until smooth. Add the sugars and mix on medium speed until light and fluffy, about 2-3 minutes. Then add the egg and vanilla extract and mix until well combined. Stir in the dry ingredients slowly in 2-3 additions, stirring until well combined, scraping down the sides of the bowl as needed. The dough should be soft but not sticky.
- In a small bowl, combine the sugar and cinnamon and stir until the cinnamon is evenly distributed throughout. Set aside.
- Divide the prepared dough into two equal portions (we are making 2 logs here), place one on a floured surface, and roll into a 9×6 rectangle (dough should be about a ¼-½ inch thick).
- Spread half the melted butter along the surface of the rolled dough, then sprinkle with half the cinnamon sugar. Carefully roll the dough starting with the longer edge until a log is formed, then wrap with saran wrap and allow to chill in the refrigerator for at least 2 hours. Repeat with the remaining dough to end up with two dough logs.
- Remove the chilled dough from the fridge, and preheat the oven to 350°F/180°C.
- Slice into ½” inch cookies. Each log will give 15-16 cookies, not including the end pieces.
- Place the sliced cookies onto a cookie sheet lined with parchment about 1 inch apart, then bake in a preheated oven for 8-10 minutes, or until puffed and lightly golden. Keep in mind that these cookies do not spread a lot, so you might be able to fit more on a cookie sheet than you usually do.
- Allow the cookies to cool completely on a wire rack before drizzling them with the vanilla icing.
- In a small bowl, stir together the powdered sugar, vanilla extract, and heavy cream until smooth and desired consistency is reached. Drizzle the cooled cookies with the icing.
Notes
- Chill the Dough: It is very important that you chill the cookie dough before you bake. This will help the logs firm up, so you can easily cut them into cookies, and will help with the texture of the cookies so they don’t spread out too much and lose their cinnamon roll shape.
- Parchment Paper: I found it easiest to roll the dough logs using a piece of parchment to help guide the dough.
- Cookie Thickness: Using a sharp knife slice into ½” inch cookies. The cookies can’t be cut too thick otherwise the outer layers may fall over during baking and the cookies won’t look good.
- Place the unbaked cookies on a cookie sheet about 1 inch apart. Keep in mind that these cookies do not spread a lot, so you might be able to fit more on a cookie sheet than you usually do.
- Size: You should get around 30 cookies that are around 1.5″ inches in diameter.
- Freezing: You can freeze baked cookies, unbaked cookies, and even the cinnamon roll log if you like. Freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 145kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 38mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 190IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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