Cinnamon Roll Cookies

Homemade cinnamon roll cookies come together with my favorite sugar cookie recipe as the base, a buttery cinnamon sugar filling, and vanilla icing drizzle. They’re soft in the centers with slightly crisp edges and taste like a cookie version of cinnamon rolls!

cinnamon roll sugar cookies with vanilla icing

I know exactly what your plans should be today and they must include these cinnamon roll cookies. They’re fun to make, taste like cinnamon buns, and they’re itty bitty adorable. Mini cookies are ALWAYS a good idea! (PS: you’ll love my mini M&M cookies, too.)

Cinnamon Roll Cookies Recipe Video

cinnamon roll sugar cookies on a red plate

How to Make Cinnamon Roll Cookies

These cookies are prepared just like cinnamon rolls, but without the yeast, dough rising, and all that razzmatazz. Let’s review:

  1. Make the sugar cookie dough. We’ll use my favorite recipe for sugar cookies. If you’ve already made them, you’re a pro.
  2. Shape the cookie dough. Roll the cookie dough out into 2 rectangles (about 9×7 inches) just like you would with cinnamon roll dough.
  3. Spread the filling onto the cookie dough rectangles.
  4. Roll into logs. Tightly roll up each rectangle into a 9-inch log. You’ll have 2 of them!
  5. Chill the logs. Refrigerate for at least 2 hours. We do this prior to slicing them so the cookies keep their cute shape.
  6. Cut into slices. Each cookie should be about 1/2 inch thick.
  7. Bake. Unlike cinnamon rolls, these cookies bake up pretty quickly.
  8. Make the icing. Drizzle vanilla icing on completely cooled cookies.

Here are some step-by-step pictures:

cinnamon roll sugar cookie dough

cinnamon roll cookie dough rolled out

cinnamon roll cookie dough with cinnamon sugar filling on top

Baker’s Tips

  • I always roll the cookie dough out on a silicone baking mat instead of a floured counter because it makes clean up easier. I highly recommend it!
  • 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 slowly and tightly.
  • Below: The left picture below is the dough all rolled up before chilling and the right picture is the dough log chilled. Chilling is the most important step because it prevents the cookies from over-spreading and losing their cinnamon roll shape.

2 images of cinnamon roll cookie dough logs and slicing cinnamon roll cookies

cinnamon roll cookie dough on baking sheet

Cinnamon Roll Cookies Icing

So they taste more like traditional cinnamon rolls, we have to top them with icing! If you’re not into vanilla icing, try any of the following instead: maple icing used on my maple brown sugar cookies, brown butter icing used on my brown butter pumpkin oatmeal cookies, or coffee icing from my cinnamon rolls recipe.

cinnamon roll cookies

cinnamon roll cookies on a red plate

More Shaped Cookie Recipes

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cinnamon roll sugar cookies on a red plate

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

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


  1. I’m going to make these for our New Year’s Eve open house for sure!  Love that the logs are chilled and allow for early prep.  Once baked how long do they stay party ready and delicious?

    1. A few days! I’d say up to 5 days or so.

  2. These look amazing! I always make cinnamon rolls for my family at Christmas but instead of cookie dough I use pie dough. I’ll have to try these for my next family get together. Thank you so much for putting all your make ahead tips in the recipe. I made your soft and chewy ginger snap molasses and your peanut butter blossom cookies ahead of time and froze the dough. When my family arrived I just popped them in the oven for freshly baked cookies! I asked my family if I should make pies this year and they all requested my (your) cookies! Thanks again!!

    1. That’s wonderful Karen! 🙂

      I’ve seen this done with pie dough before. I haven’t tried it!

  3. How cute, Sally! And I love your family picture…you look lovely 🙂 I had a Pillsbury cinnamon roll on Christmas, and it was so disappointing (I wasn’t expecting much, but still!), so these look like the perfect do-over 😉 These photographs are awesome! I always love your swirly recipes…so gorgeous!

    1. Thanks Caley!

      And can I admit that I LOVE the pillsbury orange rolls that come in a can? Why are they so good!

  4. Tori// says:

    Wow, Total yumness! Plus, how can it possibly get better than two of the greatest sweets in the world put together into one treat!

  5. These look yummy! Can’t wait to try them.

  6. You always come up with the coolest ideas! Merry Christmas, Sally! Wishing you and your family the best for next year 

    1. Merry Christmas!!

  7. Michelle @ Brown Butter and Biscuits says:

    This is such a cute and unique idea!! I love how they look so intricate but are actually really easy!

  8. Kayle (The Cooking Actress) says:

    ahhh I’m exhausted but the holidays are NOT over for us! Lol the joys of having giant families 😛 I love these cinn-roll cookies-they look so fun and so tasty!

  9. Such a pretty cookie. You might like this version of the cookie, too.

  10. Hi Sally!
    Nice recipe, loving the swirl look!
    I got Cook’s Baking Book for Christmas (you mentioned it in an earlier post) and I really just love it. Now I know where you get all that knowledge from. It will take me ages to go through the whole book. How are you dealing with that book? Do you use it as an inspiration for your recipes? Do you adapt the recipes to some extent and perfect them according to your taste preferences?

    Greetings from Germany 🙂

    1. Hi Victoria! I’m so glad you got it! I mostly use the book for studying and learning the processes of different basic recipes and how the ingredients perform in each. I adapt from the book, yes. It’s so inspiring! Just take your time reading through it. It’s FULL of info!

  11. Sara @ Last Night's Feast says:

    This looks amazing!

  12. Do you know that even your eyes smile?? I love that, you look so happy. I am going to try these today, my brother in law, cancer survivor, needs the calories, and I def. want a “bite”? LOL I really hate it when people write in and just say “these look good” but haven’t tried them, I want to know if they are tasty and what people think , I know they “look” good, LOL, but just had to tell you how much your eyes smile too…. NOW I will get busy in the kitchen…Thank you

    1. Awww…thanks so much Betty! I hope both you and your brother in law love the cookies!

  13. Sarah | Well and Full says:

    I LOVE it when bloggers post pics of their pups!! Yours are so cute!! 🙂 Happy Holidays!

    1. Thanks Sarah!! 🙂

  14. OMG these look incredible Sally! We’re huge cinnamon roll lovers in my family, but I hardly ever make them from scratch because I hate waiting for dough to rise, and rest and etc. A couple hours of chill time is something I can handle though. Definitely going to try these in the New Year. Hope you had a fantastic and relaxing holiday – I made so many of your recipes over here for Christmas, but I’m not all dessert-ed out yet 😉

    1. Hope you had an amazing holiday too Hayley 🙂 Let me know if you try these!

  15. These are just amazing, tiny cinnamon buns in cookie form.
    That poke-a-dot knife is everything, I LOVE it!

    1. Isn’t the knife cute? My sister in law got it for me. It’s surprisingly VERY sharp too. A great knife.

  16. These look amazing! Are these cookies soft cookies? 

    1. They’re actually a little crunchy 🙂

  17. I love this recipe! They looks so simply but soooo amazing!! I’m going to be trying these out soon and can’t wait 🙂

  18. So funny!  These remind me exactly of the pinwheel cookies my mom makes.  Vanilla and chocolate dough rolled out like that, place one on top of the other, roll,chill, slice, bake!  Have you had those?  So good.  Maybe we need to add this version to cookie day next year !

    1. I make that kind of pinwheel cookie too – maybe we should put the cinnamon layer in between the vanilla and chocolate doughs for a fusion cookie?

    2. I’ve only made them once or twice before. I need your mama’s recipe! xoxo

  19. I always recheck SBA to see if I can make any new recipes so I was stoked to see this upload ]. I prepped the dough yesterday and made them an hour ago and these are absolutely AMAZING! I’m not great with rolling up the dough, yet despite my very obvious shortcomings when I popped them in the oven the cookies looked amazing. Kudos and thanks so much for this recipe!

    1. I’m so glad you already tried them out! Thanks for reporting back 🙂

  20. The cookies looks amazing. Adding this to my New Year’s baking list.

  21. Marie r. cleofe says:

    I’ll try to  bake this Cinnamon roll cookies today, looks awesome and yummy too!

  22. What scrumptious little cookies! Now I won’t feel even the slightest bit guilty eating cookies for breakfast, because- cinnamon rolls!

  23. Blogtastic Food says:

    That is an excellent idea to make these into cookies! (:

  24. Made these yesterday, they are/were amazing! Thank you Sally!

  25. Sharon K (The Farm Chick Bakes) says:

    These look delicious! And great that they are tiny! You have an excuse to eat more than 1 (or 2)….so how do you think these would “ship”. My Brother lives in Maryland and I’m going to be shipping him out a big box of my cookies and candy this weekend.

  26. Sharon K (The Farm Chick Bakes) says:

    P.S. – I love the family pic with Jude & Franklin! How DO you get them to ‘sit and stay’ for pictures! Ugh! On the knife you’re using in this….LOVE polka dots! Is it ceramic? Have you ever used ceramic knives? I think I’ve parted ways with my stainless steel ones…ceramic knives are the bomb!

  27. Laura | Tutti Dolci says:

    Ugh, how did you know I was craving a cookie or two to go with my afternoon coffee?! 😉 I so need these in my life!

  28. Allison Maluchnik says:

    These turned out beautifully. Instead of rolling dough on a floured surface, I rolled (as I do with all sugar cookies and gingerbread) between two pieces of parchment paper and used one piece to aid rolling and chilling the logs. Thanks for a great recipe. Going to try and “orange roll” variation next using orange zest and sugar in the filling and oj in the drizzle! 

    1. Such a great idea! I want to try an orange version soon too.

  29. Cutting them with floss stops them from losing their shape! I just wrapped a piece of floss around the log as if I was going to tie it and it cut through perfectly.

    1. I’ve heard that works wonders!

  30. These are amazing. I’ve made two batches in three days 🙂 Sally, I’m not sure how you got these to taste just like cinnamon rolls but you did.

    1. I’m SO GLAD you made and love them. I need to make them again soon!

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