Cinnamon roll cookies are a sweet treat to make for the holidays. The cookies are slice-and-bake with a beautiful cinnamon swirl!
Sweet, sweet cinnamon rolls in cookie form? Yep, that’s right. These cinnamon roll cookies are rolled with cinnamon sugar and drizzled with icing to make an unbelievably sweet treat!
Cinnamon sugar is one of my favorite ways to add flavor to desserts so it only seems natural to make cinnamon roll cookies. The swirl is so satisfying to make and eat!
To make the perfect cinnamon swirl, I needed a recipe where the cookies would not spread and hold their shape. Luckily, making sugar cookies does just the trick!
Seriously though, these cookies kept their shape. Do you see that swirl? The cookies are thick and chewy, but also light and soft. In other words, the perfect balance!
The cookie recipe I used is good for any type of cut-out sugar cookie (just wait until Christmas). The dough has the perfect consistency for rolling out on a floured surface.
To make the cinnamon swirl, I rolled out the dough, brushed it with butter, sprinkled it with cinnamon sugar and rolled it into a log. I wanted the cookies to hold a perfect circular shape and swirl, so I chilled the dough for a few hours before cutting the log into cookies.
Also, how cool is it that these are slice-and-bake cookies? It makes baking quick and easy when you’re busy, which we all seem to get around the holidays!
Cinnamon roll cookies wouldn’t be complete without icing! This drizzle will have you licking your fingers after every bite.
Try the recipe and tag @ifyougiveablondeakitchen so I can see your creation!
Cinnamon Roll Cookies
- 2 1/4 cups (280 g) all purpose flour
- 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) sugar
- 1 large egg
- 2 teaspoons vanilla
- 2 Tablespoons (15 g) unsalted butter, melted and slightly cooled
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 1/4 cup (150 g) confectioners' sugar, sifted
- 2-3 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on high until light and fluffy, about 5 minutes. Beat in egg and vanilla until incorporated. Turn mixer on low and gradually add in flour mixture. Mix until combined.
- Divide the dough into two equal parts. Place the dough between two sheets of parchment paper and roll out into a 9"x7" rectangle about 1/4" thick. Remove top piece of parchment paper. Spread one tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.
- Slowly roll up each rectangle tightly into a 9-inch log, peeling the dough off of the bottom piece of parchment paper. It's okay if the dough cracks slightly, smooth out any cracks with your fingers. Cover the dough log in plastic wrap and chill for 2 hours.
- Preheat oven to 350° F. Line a cookie sheet with parchment paper.
- Remove dough logs from the refrigerator. Use a sharp knife to cut into 1/2" thick slices. Place slices onto baking sheets about 2 inches apart. Bake for 10-12 minutes, until lightly browned on the sides. Cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Icing
- In a medium bowl, whisk together confectioners' sugar, milk and vanilla. Start with two tablespoons milk and if the consistency is too thick to drizzle, add another teaspoon or two. Using a spoon, drizzle icing over the cookies and serve.
- Store cookies in an airtight container for up to 5 days.
- Dough log can be refrigerated for up to two days and frozen for up to 3 months. If you freeze the dough, allow it to defrost in the fridge overnight before slicing and baking.
This recipe was updated November 2018.
Inspired by Sally’s Baking Addiction.