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These cinnamon roll cookies turn a simple batch of dough into pretty spirals that look like little bakery style breakfast buns. Soft cookie centers and a buttery cinnamon sugar ribbon give each bite cozy flavor that works for holidays or weekend baking. You mix a quick cookie dough, roll it up with cinnamon filling and slice neat swirls that bake to perfection in minutes. A light drizzle of icing finishes the cookies, making them an ideal choice for a dessert plate or even for gifting.
These cinnamon roll cookies swirl buttery cookie dough with a sweet cinnamon sugar filling, then finish with a simple icing drizzle for a tasty, cozy bakery style treat.
Also try waffle cookies, cinnamon roll sugar cookies, cinnamon roll apple pie, cinnamon roll skillet cake, cinnamon butter and cinnamon scones.
Why You’ll Love It
Cinnamon roll flavor: All the cinnamon-sugar swirl and icing you love from traditional cinnamon rolls, in cookie form.
Contrasting textures: The cookies have a shortbread-like texture but the icing soaks into the tops, so they’re soft on top with a bit of crunch at the bottom.
Pretty spiral look: Each cookie shows a clear swirl so it always looks good on plates, trays and in gift boxes.
Cinnamon Roll Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Adds rich flavor and helps the dough bake into tender, shortbread style cookies.
White granulated sugar: Sweetens the dough and helps the edges bake up lightly crisp.
Light brown sugar: Brings a hint of molasses flavor and keeps the centers soft, especially in the filling.
Egg: Binds the dough so it rolls, chills and slices into neat spirals.
Vanilla extract: Adds warm bakery flavor that pairs well with the cinnamon filling.
All-purpose flour: Gives the dough structure so the cookies hold their shape in the oven.
Baking powder: Lifts the dough slightly so the cookies stay soft instead of dense.
Baking soda: Works with the other ingredients to keep the texture tender in the middle.
Ground cinnamon: Brings bold cinnamon flavor to the sugar filling in every spiral.
Powdered sugar: Whisks into a smooth icing that coats the tops and sinks into the warm cookies.
How to Make Cinnamon Roll Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream the butter and sugars: Beat until smooth.
Add egg and vanilla: Mix until combined.
Add dry ingredients: Stir in flour, baking powder and baking soda.
Chill and roll: Chill briefly, then roll into a rectangle on parchment.
Make the filling: Mix melted butter, brown sugar and cinnamon.
Fill and chill: Spread the cinnamon mixture over the dough and chill.
Form the log: Roll into a tight spiral, like you’re making a jelly roll. At this point you can wrap it in plastic wrap and keep it refrigerated for up to 2 days.
Slice the cookies: Cut into even rounds and place on a sheet.
Bake the cookies: Bake until the edges are set and centers soft.
Ice the cookies: Drizzle icing over warm baked cookies and cool on a cooling rack.
Substitutions and Variations
Gluten-free cinnamon roll cookies: Use a 1:1 gluten-free baking blend instead of all-purpose flour. Pick a blend made for cookies so the spirals stay together when you slice them.
Dairy-free version: Swap the butter for a plant-based baking stick or coconut oil in both the dough and filling.
Extra cinnamon flavor: Use fresh ground cinnamon, spread the filling right to the edges of the dough and dust a little extra cinnamon-sugar over the warm cookies after icing.
Cream cheese frosting twist: Beat a spoonful of softened cream cheese into the powdered sugar, then add just enough liquid for a thick drizzle that tastes closer to breakfast rolls.
Add-ins: Fold a handful of mini cinnamon chips or white chocolate chips into the dough before rolling if you want extra bursts of sweetness in each bite.
Include vanilla: A few drops of vanilla extract can be added to the glaze as well as the cookie dough.
Serving Suggestions
With a hot drink: Pair them with a pistachio latte or medicine ball tea.
With a cold drink: Anything goes, from a cold glass of milk to a banana cashew smoothie or iced gingerbread latte.
On a cookie tray: Whip up some Italian pistachio cookies and peppermint chocolate chip cookies to make a cookie platter trio.
How to Store
Store: Keep cooled cinnamon roll cookies in an airtight container at room temperature for up to 5 days.
Freeze: Freeze cooled cookies in a single layer, then transfer to containers or bags and freeze for up to 2 months.
Thaw: Sit frozen cookies at room temperature until soft, or thaw them overnight in the fridge.
Reheat: Warm a couple of cookies briefly in the microwave so the centers soften and the icing loosens slightly.
Top Tips
Roll on parchment: Work on parchment paper so the dough lifts easily and the cinnamon filling stays in place. You don’t have to bake the cookies on parchment.
Seal the seam: Pinch the edge of the dough log where it meets the roll so the spirals stay tight while they bake.
Make clean slices: Use a thin, sharp blade and wipe it between cuts to keep the cookie swirls neat.
Ice while warm: Drizzle the icing over warm cookies so it sinks into the tops and sets with a soft sheen.
Icing consistency: If it’s too thin, add small amounts of powdered sugar until it coats the back of a spoon and clings to the spirals.
Cinnamon Roll Cookies FAQs
The dough was likely too cold or a bit dry. Let it sit at room temperature for a short time, press it together and roll again with lighter pressure. Don’t chill the dough for too long the first and second time, to prevent cracking, as you just want to cool it after adding the warm filling. Don’t worry about overchilling the dough after rolling. If anything, the dough gets easier to slice the longer you chill it.
If the dough was very soft or warm, the cookies can spread more than you expect. Chill the sliced spirals on the baking sheet before they go into the oven to help them hold their shape.
Too much flour can make the dough dry. Spoon flour into the measuring cup, level it off and avoid packing it down so the measurements stay accurate.
Cinnamon Roll Cookies Recipe
Cinnamon Roll Cookies
Equipment
- Baking Sheet 9 x 13-Inch
- Pastry Brush Optional
Ingredients
For the Cookies
- ½ Cup salted butter, softened
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg, large
- 1 Teaspoon vanilla extract
- 2 Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
For the Filling and Icing
- 2 Tablespoons salted butter, melted
- ¼ Cup brown sugar
- 1 Tablespoon ground cinnamon
- 1 Cup powdered sugar
- 2 to 3 Tablespoons water
Instructions
Prepare the Cookie Dough
- Combine the softened butter, granulated sugar and brown sugar in a large mixing bowl.
- Use an electric mixer to cream the ingredients together for about 2 minutes.
- Add the egg and vanilla and beat for another minute, or until the egg is fully incorporated.
- Whisk the flour, baking powder and baking soda in on low speed until no pockets of dry flour remain.
- Chill your cookie dough in the fridge for 15 minutes and then roll it out into a roughly 9 x 13-inch sheet.
- Place the sheet of cookie dough on a baking sheet lined with parchment paper.
Add the Filling
- In a small bowl, whisk together your melted butter, brown sugar and cinnamon.
- Spread the filling mixture over the sheet of cookie dough.
- Chill your cookie dough for another 15 minutes.
- While your cookie dough is chilling, preheat the oven to 350°F.
Shape the Cookies
- Remove the cookie dough from the fridge and gently roll it into a long tube. (If it’s sticking to the parchment too much, chill it for longer before rolling).
- Chill the dough for 15 more minutes and then use a sharp knife to cut the cookie dough into ½-inch thick rounds. You should get about 18 cookies.
Bake and Glaze
- Bake the cookies for 11 minutes.
- While they’re baking, whisk together the powdered sugar and water. Start with 2 tablespoons of water and add more as needed. Your icing should be on the thinner side but still thick enough to coat the back of a spoon.
- Use a pastry brush or spoon to top the cookies with the icing glaze as they come out of the oven.
Notes
Seal the seam: Pinch the edge of the dough log where it meets the roll so the spirals stay tight while they bake.
Make clean slices: Use a thin, sharp blade and wipe it between cuts to keep the cookie swirls neat.
Ice while warm: Drizzle the icing over warm cookies so it sinks into the tops and sets with a soft sheen.
Icing consistency: If it’s too thin, add small amounts of powdered sugar until it coats the back of a spoon and clings to the spirals.
Nutrition
Chewy cinnamon roll cookies bring the cinnamon roll taste of bakery buns into a smaller treat that is easy to bake, carry and share. The spiraled dough shows off the cinnamon roll filling in every slice so the tasty cookies look pretty on platters, trays and in tins. Because the log rests happily in the fridge, you can bake a pan for guests, save some for gifting and still keep a few of these delicious cookies that taste like cinnamon buns ready for your own quiet coffee moments at home.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
