Cinnamon Roll Cookies

cinnamon roll sugar cookies

Hello hello! How was your holiday weekend? I meant to publish these cinnamon roll cookies yesterday, but the weekend ended up being a little busier than I thought. We had my cousin and her family in town, a big Christmas party on Saturday, lots of movie watching, gift unwrapping, game playing, dog snuggling, and cookie eating.


So tell me about your weekends. Are you stuffed to the brim? Exhausted? Had enough cookies yet? Here’s hoping you have room left in your calendar (and stomachs!) for another fun cookie recipe. I saved this one for this week because I figured it is the perfect way to spend holiday break. They’re fun to make, taste like cinnamon buns, and… the best part of all… they’re itty bitty adorable. There’s ALWAYS room for mini cookies. ♥

And they’re much easier than they look. Watch:

Ok so here’s basically what’s happening. You prepare them just like you make cinnamon rolls, but without the yeast, dough rising, and all that razzmatazz.

  1. Make a sugar cookie dough. We’ll use my favorite soft cut-out sugar cookies. If you already made them, you’re a pro.
  2. Roll the cookie dough out into 2 rectangles just like you would with cinnamon roll dough.
  3. Spread with melted butter, cinnamon, and sugar.
  4. Roll it all up into a log. You’ll have 2 logs.
  5. Chill the logs.

Some pictures for you!

How to make cinnamon roll cookies on

PS: rolling the dough out on a silicone baking mat saves SO much clean up. Highly recommended.

How to make cinnamon roll cookies on

How to make cinnamon roll cookies on

When you’re rolling the dough into logs, the dough might crack a little. That’s ok! Simply smooth the dough out with your fingers if you notice any cracks. Roll the dough up tightly– and very slowly.

Ok so for the next picture, you’ll chill the logs of dough before slicing them. The left picture is the dough all rolled up before chilling and the right picture is the dough log chilled. Chilling is the most important step; it prevents the cookies from spreading too much and losing their cinnamon roll shape.

How to make cinnamon roll cookies on

Once the logs are sliced, just arrange on your baking sheets to bake. Unlike cinnamon rolls, these cookies bake up pretty quickly. About 12 minutes per batch.

Little cinnamon roll cookies made from sugar cookie dough! Easy recipe on

Vanilla icing for a finishing touch! What’s a cinnamon roll without it?

cinnamon roll cookies

Little cinnamon roll cookies made from sugar cookie dough! Easy recipe on


Cinnamon Roll Cookies

  • Author: Sally
  • Prep Time: 2 hours, 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 2 hours, 40 minutes
  • Yield: about 36 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These simple, sweet, and irresistible cinnamon roll cookies are made from sugar cookie dough!


  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract


  • 2 Tablespoons (15g) butter, melted and slightly cooled
  • 1/4 cup (50g) granulated sugar
  • 1 Tablespoon ground cinnamon


  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) milk
  • 1/2 teaspoon pure vanilla extract


  1. Make the dough: Whisk the flour, baking powder, and salt together. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  4. Shape and fill: Divide the dough into 2 equal parts. Roll each portion out in a rectangle (about 9×7 inches) onto a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness. Spread 1 Tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.
  5. Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 2 hours. What I like to do is carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap.
  6. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Always recommended for cookies.)
  7. Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.
  8. Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  9. Make the icing: Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days.


  1. Make Ahead Instructions: Baked cookies (with or without icing) freeze well up to 3 months. Thaw overnight in the refrigerator. You can chill the cookie dough for up to 2 days (step 5). You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide into two portions, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw in the refrigerator or at room temperature. Continue with step 4.
  2. Special Tools: KitchenAid Stand Mixer | Silpat Baking Mat | Rolling Pin | Baking Sheet | Polka Dot Knife

Keywords: cinnamon roll cookies, cinnamon cookies

Cream cheese sugar cookies have to be next!

Cream cheese sugar cookies on

Little cinnamon roll cookies made from sugar cookie dough! Easy recipe on


  1. I am making these ahead for Christmas but I really want to roll them and then freeze them after rolled. Why do you suggest you can’t roll them before freezing them? If I rolled them anyways and froze then would they be ruined?

    1. Hi Karin! What I mean is I recommend freezing the cookie dough as a ball and not rolled out since it would be hard to wrap up/cover the rolled out sheet of cookie dough properly to avoid freezer burn. You can shape the cookies before freezing if you wish!

  2. I made a half batch of these, just to try them out. I just received the following on FB, from someone who ate one (this is his comment copied and pasted)
    cinnamon roll cookies are insanely delicious!
    I just had to tell you. They may not have been too pretty, but the taste was there.

  3. Question I just tested these out for my Christmas platter love them they are delish only question us the icing is clear how do I make it white?


  4. Sally is the grams of butter right in the filling needed to be melted. The cookies are great.thanks for another great recipe.

  5. Made these today (without the icing) and they taste great! A bit fiddly to make, but they look really good. My only recommendation is to chill each half of the dough for 5-10 minutes before rolling into the rectangle shape. I didn’t chill the first half of dough and it stuck to my silicone mat when rolling up, causing cracks everywhere and making it difficult to roll tightly. I chilled the other half while I was working on the first and it was much easier to work with. Probably didn’t help that it was 28°C/82°F in Sydney today either!

  6. Please edit this recipe to include two points that will give better success:
    1) chill the dough before rolling rolling into logs.
    2) use a fine mesh strainer to better distribute the sugar and cinnamon mixture evenly on the rectangles of dough.

  7. I have baked these cookies for about 2 years now and they have become my family’s very favourite cookies ever! Thank you for the recipe

  8. Love these! I made these and they were gone within 24 hours (mostly my husband) they are so good! Will definitely be making these again! Thank you Sally for yet another amazing cookie recipe!

  9. This cookies came out exactly like the recipe. Thank you for so generously sharing your baking knowledge.

  10. Do you think I could make the dough then roll them into logs with the filling and leave them in the fridge overnight rolled up? Then bake them the next day? Without any effects?


    1. Yes, you can chill the dough for up to 2 days – or freeze for longer! See the make ahead instructions at the end of the recipe!

  11. I made 3 batches of these last Christmas. 1 for a party, 1 for us here at home, and 1 stuck in the freezer. I know we shouldn’t store cookie dough in the freezer for 8 months (lol) because the quality might diminish, I did anyway. And I have to say, after baking them up today, 8 solid months later, they still taste just as wonderful as they did last Christmas.

  12. These have become my son’s favorite cookie. I am sending a batch to his college dorm for his birthday. Thanks so much for the recipe!

  13. Cookies had to be flipped over 1/2 way through the baking in order to get brown on both sides. I followed the directions so I could not figure why this happened….any thoughts? Otherwise the end result the cookies were very good.

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