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

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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 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. Lucille madden says:

      baking these now it was challenging the dough cause i used gluten free flour , I made them smaller they look great

  2. Sheila Calnan says:

    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. Ashley weaver says:

    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?

    Thanks!!!
    Ash

    1. Hi Ashley! Keep stirring in a little more powdered sugar until it’s a little less translucent.

  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.

    1. I agree. Chill bf you roll. Crack central!

  7. Hi Sally, how do you keep the silicone mat from slipping around on the counter? Thanks!
    Sylvie

    1. I’ve never had a problem with the mat slipping around on my counter!

  8. 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

  9. Sarah M Reifeis says:

    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!

  10. Anat Erlich says:

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

  11. 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?

    THANKS

    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!

  12. Andria Skinner says:

    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.

  13. Lori Boothman says:

    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!

  14. The taste is great, but they don’t look great. The dough would NOT stick together.

  15. Hello!

    Will it still be the same if I buy Pillsbury Dough from the store instead of making the dough?

    1. If the prepared sugar cookie dough is easy enough to roll out, then yes, I can’t see why not!

    2. Bake Up, Little Suzy says:

      I used a tube of Pillsbury sugar cookie dough and it rolled out to one 7″ x 9″ rectangle, so I cut the filling ingredients in half. From there, I rolled, chilled, sliced, and baked according to the directions above. The dough spread out A LOT, to the point where the cookies were very thin and the cinnamon swirl was distorted beyond recognition. They were still pretty tasty, but they looked terrible! If I try it again with a prepared dough, I’ll skip the melted butter and just use the sugar and cinnamon.

      Oh, and I subbed brown sugar for white sugar in the filling. YUM.

  16. 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.

  17. Cinnamon roll in a cookie, YUM!!!
    This is going to be sooooo delicious.
    .
    Thanks Sally.

  18. My dough came out very crumbly! Any idea why? I’m pretty sure I followed it exactly. Was the butter not soft enough?

  19. Hi Sally, just wondering if you can substitute brown sugar instead of white sugar in the filling? By the way, I love your recipes and have two of your cook books!
    Thanks for your inspiration!
    Judy

    1. Absolutely! Same amount.

      1. Thanks Sally! Have you ever tried using brown sugar in the filling?
        Judy

  20. I made these and substituted gluten free flour. They are phenomenal! Aside from the flour, I followed recipe exactly and they are so dangerously addictive!

  21. These are delicious! Not a hassle if you’ve made any type of rollout cookie before. I did not chill the dough before rolling into a rectangle and had no issues.

  22. Linda Harrison says:

    Can I use brown sugar for the filling? TIA you’re wonderful Sally!

    1. Sure can! Same amount.

  23. Holly Gruntner says:

    I always read reviews before I make a recipe, so here’s my experience with this one: you will NOT regret making these! I wanted to bring something a little fancier than my typical drop cookies to a holiday party. These cookies are impressive-looking (also read: adorable), they were easy to make, and required only basic ingredients. The most stressful part of the baking process was rolling up the dough, and trust, even if you do so imperfectly, the sliced cookies will still have a lovely swirl. Also, people went nuts for these cookies at the party – they really do taste like crunchy cinnamon rolls. A friend who “hates sugar cookies” (what?) was caught squirreling a few of these away to go with his morning coffee. Is there a more ringing endorsement?

    1. Thank you so much for your comment, Holly! I’m so glad you and your fellow party guests loved this recipe!

  24. Alexandra Shephard says:

    The cookies themselves are good, a little under flavoured. The cinnamon isn’t very strong. The icing was terrible, didn’t drizzle nicely at all, it looked great at first but it spreads very easily and looks messy. I followed the directions exactly.

  25. good

  26. These turned out wonderfully. I was worried from some of the other comments about cracking, but I didn’t have any. I rolled it in between 2 pieces of parchment paper and didn’t have to add any additional flour. Thanks for a winning recipe, yet again. This is my new favorite blog for sweet treats.

  27. Made these yesterday. And they are so incredibly delicious!!!! I had thought about skipping the glaze but I’m glad I didn’t. Thanks for another fabulous recipe Sally!

  28. I made a double batch and they came out great. The dough is just sweet enough. I did not make the icing but will on the next batch. They taste great and are easy to make. I bought a 24″ X 36″ silicone mat and it makes rolling out the dough easy. Nobody can eat less then 5 of these !

  29. Refrigerate the dough for 10min before rolling! Also, this recipe is great but not cinnamon-y enough… I did the exact instructions but these taste way more like sugar cookies. Really bummed.

  30. Geri Wright says:

    Do you think these would ship well?

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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

×