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

Description

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


Ingredients

  • 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

Filling

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

Icing

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

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

158 Comments

  1. I can’t believe I missed these last week BUT…I still have some LATE LATE LATE holiday gift baking to do…so, excuse to make them!

    1. YES!! Let me know how you like them.

  2. Hi Sally, are these crunchy or chewy?

    1. Crunchy with softish centers!

  3. Theresa Asaro says:

    Can you use the cream chz sugar recipe for these cookie’s? Love them and all your recipe’s, never been disappointed. Ty. Great job.

    1. You sure can! Make sure you read the notes about rolling out the cream cheese sugar cookie recipe.

  4. Hello Sally from Vietnam
    Thank you so much for your recipe on this cinnamon roll cookies
    I tried and love it because its’ taste very good
    Thank you !

  5. Sally, I made them yesterday. They are absolutely delicious. I’m sure this recipe will become one of my favorite ones.

  6. I like it, I love it, I want some more of it!! Already made them twice and going for a third time today. They’re so easy and super duper delish!!!!!

  7. Judy Droles says:

    Just found this recipe today, really want to try it.  I tried another one I found online and all the sugar/cinnamon filling leaked out and burned on the bottom of the cookies.  Any trouble with these doing that?

    1. I’ve never had that issue with these. Enjoy!

  8. These look so good! I see that you can freeze the unrolled cookie dough, but can I freeze the unbaked cookies once they are rolled and sliced up?

    1. Absolutely! Up to 3 months. Thaw overnight in the refrigerator before baking.

  9. Hello Sally !
    These recipe is absolutely perfect just made this today! Half of a batch for the cinnamon version and half with vanilla…..JUST AMAZING. Thanks a lot and big up for you from Belgium (Europe just next to France ;-))

  10. Hi Sally! I love your recipes.

    I was wondering what you thought of preparing the cookies to be baked and then freezing? (So roll, slice, then freeze, then bake?)

    Thanks! I love your recipes. I’m looking forward to trying these!

    1. Absolutely! That’s a wonderful way to prepare these cookies ahead of time.

  11. Susie Stewart says:

    Hi Sally Am new to your site & from what I have seen of your cookies, bars and brownies recipes \I don’t know which one to try first. I bake cookies & brownies & Butter Tarts for 2 stores here in Hamilton (Ontario) and also for my husbands vending machines accounts and the cookies etc. have to have a stay-fresh shelf life of 5-6 days. Plus the people here want a soft & chewy bar/cookie Yes I am Canadian & Butter Tarts are as Canadian as Apple Pie is to America For my nieces wedding 3 years ago I made 125 Butter Tarts (I make my own shells) She lives in Chicago and people kept asking what they were they were so delicious and could I come down there & bake Butter Tarts. I was quite flattered. I appreciate your explanations about what makes cookies soft, chewy etc. your baking hints are excellent! Please keep indicating the freshness info and the type of cookie (soft etc,) in your recipes. ( Please excuse any mistakes I just started taking computer lessons a couple of months ago after being in a kitchen for 32 years as a cook & did not have a chance to learn how to use a computer) Please keep posting your terrific recipes & if I have any ?’s I sure will be asking for your help. sincerely Susie Stewarttewart

    1. Thanks Susie and welcome to my website! Let me know any recipes you try.

  12. Kai Santiago says:

    I just made these cookies and they are amazing. The soft texture just melts in your mouth. Thanks for the recipe!!

  13. Claire Caton says:

    hi, Sally, I was wondering if these turned out crumbly to you? when I made them they started falling apart and they were really crumbly. The dough was really good but I was wondering what you think made it happen?

    1. Do you think you overbaked them? And did you roll them tight enough– also, was the dough crumbly?

  14. Hi is it possible to mix by hand rather than with a kitchen aid or something of the like?

    1. It will take some serious arm muscle, but you can try!

  15. I made these today and they’re delicious! However, I always have a problem with my icing– it’s very transparent and doesn’t look white like yours at all. I’ll follow the ratios exactly, or even add extra powdered sugar, but it’s still transparent and runny. Do you know what might be happening?

    1. Hi Kaleen! Try reducing to 2 Tbsp milk and you can add a little more confectioners’ sugar until you reach the consistency you like.

      1. Thanks Sally! These cookies are so delicious (even with the thinner icing) that I think I’ll be making them again later this week. I’ll give this a try. 

  16. These were wonderful. I can’t eat them because I’m gluten intolerant but I took them to a church social and they were the first ones gone!

  17. Christine @ myblissfulmess says:

    My kids will go nuts for these cute cookies! We love cinnamon rolls, and we love cookies! Perfect! Thank you!

  18. Tammy Spencer says:

    Made 3 changes to the recipe: I used 75g ea granulated & brown sugar, I used Sweet Mocha Hazelnut Sprinkle from Pampered Chef instead of the cinnamon sugar for the filling, & I glazed the cookies with a Kahlua spiked glaze. These were tasty & pretty, good enough to give as gifts.

  19. Donna Hartsell says:

    Hi. These look awesome. I’m goong to try them. Just wondering how a few pecans chopped real fine would taste after you put the cinnamon mixture on?  What do you think?  

    1. Should work, just make these they’re super tiny pecan pieces.

  20. Hi.. I just wanted to check.. once we bake the cookies, within how many days do we need to consume them?

    1. I would leave them at room temperature covered for about 5 days. Baked cookies (with or without icing) freeze well up to 3 months, just thaw overnight in the refrigerator before eating!

  21. My 16 year old son and I both agreed that I should probably stop making these cookies. After 4 batches in a span of less than 2 weeks it might be a good idea to take a little break. (A day should be fine, right?) They ARE that good. And the cutest cookie I’ve ever baked.

    I make these vegan. I know, I know, you are undoubtedly horrified that I don’t use butter and eggs. I’ve been vegan for 28 years so that’s not going to change. 🙂 I use a good quality vegan butter substitute and soft silken tofu (blended well) to replace the egg. (You can also use a flax egg but I find that that leaves cookies too hard; tofu will make give you a softer cookie). Organic sugar takes the place of regular sugar and soy or almond milk for the cow’s milk. Easy peasy.

    I’ve just started veganizing your recipes and I’ve had great luck so far. I am off to purchase your cookie book now…(after I make some more of these cookies because I’m pretty sure waiting an hour after our declaration of not baking more is long enough). Thank you for adding to our cookie obsession.

    1. I’m so happy you have been able to alter these to fit your needs! I hope you love the book – let me know what recipes you try from it!

  22. Hi Sally!
    Is it possible to make these cookies without an egg?
    I’m allergic
    Thankyou!

  23. Not sure what happened. The dough was all crumbly which made them really difficult to roll out and roll into logs. They look terrible, but they taste great!

  24. Absolutely delicious light cookies. Will be making these again for sure !!

  25. Hi, can I cut back on the sugar from the ingredient part or the filling part of the recipe. I can’t have too much sugar.
    Thanks

  26. I made these and the dough was very crumbly. This made it really hard to roll them up and cut them. What did I do wrong?

  27. Hey! I tried to make these and my dough turned out super crumbly. Is it supposed to?

  28. Hi Sally! I’ll be making these tonight. I made your sugar cookie recipe last night and it is just soooo delicious! My first time making sugar cookies and boy did I pick the right recipe for them! Even though they’re more work than drop cookies I plan to make them this Christmas and many times after that. Thanks so much!

    1. I’m so happy you enjoyed the sugar cookies, Gail! I hope you love these too 🙂

  29. Just took these to church Bible study….what a hit they were! All 3 dozen gone in an hour, by only 16 people 🙂 Everyone wants the recipe, so I will be sharing your website. I’ve made these several times for different occasions, and they always go over big! My Pastor loved them, he ate 6….and he’s hoping his wife, who is gluten sensitive, will make them with alternative flour and that they will be just as good. Is there a flour substitute that can be used? Thanks so much for making us look/cook so good! <3

    1. Hi Pat, I’m so happy that these were such a hit! I haven’t tested them with gluten free flour but many readers are able to substitute an all purpose GF flour in many recipes so please report back if you try it!

  30. I didn’t get this part:
    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.

    What is that supposed to mean? I really need these procedure for our project.

    1. Hi Tine, these are make ahead suggestions as well as freezing instructions.

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