Cinnamon Roll Cookies
If you’ve had my cinnamon rolls, then buckle up for another amazing cinnamon recipe! These cinnamon roll cookies are made with a soft sugar cookie base, filled with a delicious cinnamon sugar filling and then glazed with the classic cinnamon roll glaze.
My favorite thing about this recipe is that it produces cookies that taste exactly like a cookie version of a cinnamon roll should taste. The soft sugar cookie spiraled with the cinnamon sugar filling is equally soft and sweet as a cinnamon roll. It’s also the cutest, most perfect mini version.
I will say that I love big cookies — like my large copycat Crumbl chocolate chip cookies — but sometimes you need a bunch of mini cookies that are just too stinkin cute. 🙂
My family loves these cookies! In fact, we’re simply suckers for a really good cinnamon recipe. We love the way it makes our house smell, and we definitely love anything cinnamon flavored! We’ll grab a bowl of my cinnamon roll popcorn for family movie night or make some of my cinnamon chip pancakes for breakfast on a Sunday morning.
So, get ready for these cinnamon roll cookies to join the ranks of the frequently requested treats. Plus, the great news about these cookies is you get the delicious taste of a cinnamon roll without the hassle of dough rising. Just mix, roll, fill, cut and bake!
- Butter — I use unsalted butter so that I can control the amount of salt in the recipe. The butter should be softened to room temperature.
- Light brown sugar — this will add moisture and sweetness. I love brown sugar in my cookies because they keep the cookies soft.
- Granulated sugar — makes the cookies nice and sweet.
- Eggs — create structure and stability in the cookie and also act as a binding agent.
- Vanilla — I love a splash of vanilla because it adds great flavor and depth to the cookies.
- Flour — use all purpose flour.
- Ground cinnamon
- Baking powder — leavening agent that will help the cookies rise while baking.
- Salt — added for flavor.
- Brown sugar
- Powdered sugar
- Vanilla extract
How to Make Cinnamon Roll Cookies
- Cream the butter and sugars until light and fluffy. Add the eggs and vanilla and mix for another 1-2 minutes.
- Mix in the dry ingredients. Cover and refrigerate the dough for at least 1 hour.
- Make the filling.
- In a microwave safe bowl, warm the butter, brown sugar, and cinnamon until melted and fully combined.
- Divide the dough into two. On a lightly floured surface, roll out each half to a 12×6-inch rectangle. Spread 1/2 of the cinnamon filling mixture over each rectangle. Gently roll each rectangle into a log, to create a 12-inch log (roll lengthwise).
- Place each log on a large plate or small baking sheet and chill for 10 minutes — but no longer! You do not want the dough to be cold when you bake it. Chilling will make cutting the dough easier.
- Remove the logs from the fridge and cut into 1-inch segments. Place cookies on a baking sheet, leaving 2 inches between each cookie.
- Bake for 10-12 minutes and then remove from pan and let cool on a wire rack.
- Make the glaze by whisking the ingredients in a small bowl. Drizzle the icing overtop of the room temperature cookies.
Tools Used for This Recipe
Silicone baking sheet – if you don’t have a baking mat you can use parchment paper.
Cookie sheet – love these!
Kitchen aid – I use my stand mixer at least 3x/week! I love it!
- Chilling your cookie dough will keep the cinnamon roll cookies tighter so they don’t spread as much. It will also make it easier to roll once filled.
- However, once the dough is filled and rolled, make sure to chill the logs for just 10 minutes. It’s important not to have the dough logs too cold. If they’re cold when the cookies go into the oven, they won’t bake up properly.
- For a thicker or thinner glaze, adjust the amount of milk added to the glaze mixture.
Why do you chill cookie dough?
I recently read a super cool post on KingArthurBaking.com about all the differences in cookies based on chill time. It’s very fascinating as the writer did some experiments with different variables. The big takeaway is that the longer the dough chills, the richer the flavor and the less of a spread you’ll get when the cookies are baking.
Do cinnamon roll cookies have yeast in them?
This is a cinnamon roll cookie recipe without yeast. I’m sure there are recipes out there with yeast, but I love the sugar cookie base.
Do cinnamon roll cookies taste like cinnamon rolls?
Yes! Obviously the texture is a bit different since one is a bread base and the other is a cookie base, but the taste is very similar! The classic cinnamon sugar filling and the iconic cinnamon roll glaze is cookie cutter similarity with these cookies.
Can I use store-bought sugar cookie dough to make cinnamon roll cookies?
I’m sure you can! However, I personally haven’t tried it. I would purchase the store bought sugar cookie dough, and hopefully it will roll out easily for you. If you use a store-bought cookie base instead of the cookie base I provide in the recipe, I can’t guarantee it will taste the same! So keep that in mind. 🙂
More Cinnamon Based Recipes
Cinnamon Roll Cookies
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
- In the bowl of stand mixer fitted with a paddle attachment, cream the butter and sugars on medium speed for 1-2 minutes or until light and fluffy. Scrape down the sides of the bowl. Add the eggs and vanilla and mix for another 1-2 minutes.
- Mix in the flour, cinnamon, baking powder, and salt. Mix until just combined. Cover and refrigerate the dough for at least 1 hour.
- In a microwave safe bowl warm the butter, brown sugar, and cinnamon until melted and fully combined.
- Divide the dough into 2. On a lightly floured surface, roll out each half to a 12×6 inch rectangle. Spread 1/2 of the cinnamon mixture over each rectangle. Gently roll each rectangle into a log, to create a 12 inch log (roll lengthwise). Place each log on a large plate or small baking sheet and chill for 10 minutes, but no longer!
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Remove the logs from the fridge and cut into 1” inch segments.
- Place the cookies on the baking sheet leaving 2 inches between each cookie.
- Bake for 9-12 minutes. Remove the cookies from the tray while they are still warm. Transfer to a wire rack to cool to room temperature.
- Drizzle the icing overtop of the cookies.
- Icing: whisk the powdered sugar, milk, and vanilla until smooth.