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!
Step by step instructions
Cinnamon roll cookies start with a sugar cookie base. Use flour, baking powder, salt, sugar, butter, eggs and vanilla.
- Make the cookie dough: Whisk the dry ingredients in one bowl and set aside. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla and mix until incorporated. Finally, add the dry ingredients and mix just until combined.
- Roll the cookie dough: The next step is to split the dough in half and roll each half out into a 9-inch by 7-inch rectangle that is no less than 1/4-inch thick. You can do this between two pieces of parchment paper or by flouring your work surface and rolling pin.
- Add cinnamon sugar filling: Once the dough is rolled out, brush each rectangle with 1 tablespoon melted butter and sprinkle evenly with cinnamon sugar.
- Roll and chill the dough: Very slowly roll up the dough into a 9-inch log. You will have two logs of dough. Wrap and refrigerate both for at least 2 hours or overnight.
- Cut and bake the cookies: Preheat the oven to 350 F and use a sharp knife to cut the dough into 1/2-inch thick disks. Bake for 10 minutes or until the edges are set.
- Drizzle with icing: While the cookie cool, make the icing. Whisk together confectioners’ sugar, milk and vanilla. Drizzle over the cookies and enjoy!
Looking for a good rolling pin? I have a marble one and I LOVE the weight of it (makes rolling cookie dough super easy!)
Frequently Asked Questions
Can you freeze cinnamon roll cookies? Yes. Roll the dough up into a log and cover it tightly with plastic wrap and then aluminum foil. Place in the freezer for up to 3 months. Let the dough defrost in the refrigerator before slicing and baking.
You can also slice and bake the frozen cookie dough if you have a sharp enough knife and strength to cut the frozen dough (be careful!) Baking time will be closer to 14 minutes.
Once the cookies are baked, you can freeze them, but do not add the icing. Place them in an airtight container for up to 3 weeks in the freezer. Defrost in the refrigerator before bringing to room temperature.
When I roll though dough between two sheets of parchment paper, the dough gets stuck. What should I do? If you are working in a warm environment, place the cookie dough (between sheets of parchment paper) in the refrigerator for 10 minutes, then try peeling the parchment paper off. Alternatively, you can roll the cookie dough on a floured surface.
Looking for more desserts that call for cinnamon? Try these recipes…
- Snickerdoodle cookies are soft, chewy and coated in cinnamon sugar.
- Cinnamon swirl zucchini cake is baked in a loaf pan for a sweet, tender dessert.
- Banana cinnamon muffins are easy to make with brown bananas!
- Cinnamon zucchini bread is extremely moist and full of cinnamon flavor.
- Cinnamon Raisin Bread – We Are Not Martha blog
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) granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 2 Tablespoons (15 g) unsalted butter, melted and slightly cooled
- 1/4 cup (50 g) 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 3/4 cup 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 1/4 cup 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.
- Make ahead instructions: 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 last updated July 2020.
Inspired by Sally’s Baking Addiction.