Cinnamon Roll Cookies

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

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.

It was also Franklin’s first Christmas (lol) and the kids pretty much wore him out the first day. He’ll be sleeping for a week.


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. Which is the same as the holiday version! If you already made them this holiday season, 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 to get the gist!

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

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

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

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

Cinnamon Roll Cookies


  • 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 9x7 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.

Make ahead tip: 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 before rolling for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Cream cheese sugar cookies have to be next!

Cream cheese sugar cookies on


Here are a couple items I used to make today’s recipe.

Kitchenaid Stand Mixer | Silpat | Rolling Pin | Baking Sheet | Pink Polka Dot Knife

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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


All Comments

  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?

  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!!

  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!

  4. 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!

  5. 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

  6. 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 😉

  7. 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?

  8. 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!

  9. 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.

  10. 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!

  11. 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! 

  12. 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.

  13. 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.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally