These are simply the best Cinnamon Roll Cookies that look and taste like a cinnamon roll! Sugar cookie dough is filled with sweet cinnamon and brown sugar filling, baked to perfection and topped off with a drizzle of frosting. YUM!
I love love LOVE traditional cinnamon rolls. And if you are looking for a fantastic recipe I've got one over on Devour Dinner 1 Hour Cinnamon Rolls.
Of course, I need a cookie version, and don't kid yourself - you know you need these too!
These cinnamon roll cookies have a sweet cinnamon filling in a cute swirl pattern, and for extra decadence, they're drizzled with white icing to make them look like the real deal.
We love having cinnamon swirls for breakfast during the holiday season, or just on lazy days, but now we can have these cinnamon swirl cookies any time of the day!
Cinnamon cookies for breakfast? Go on, I won't judge!
If you love these sweet cinnamon flavors, you'll love my Red Hots Cookies, these Classic Molasses Cookies, and my Snickerdoodle Bars.
Shopping List
Made with simple ingredients you may already have in your pantry! The quantities needed are shown in the recipe card below.
Wet Ingredients. Butter, Vanilla Extract, Egg, Milk
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Powdered Sugar, Baking Powder, Cinnamon
How to Make Easy Cinnamon Roll Cookies
Cookie Dough
Preheat your oven to 375 F Degrees. Line two cookie sheets with parchment paper or a silicone baking mat.
Cream Butter and Sugar together until light and fluffy using a hand mixer and a large bowl or the bowl of a stand mixer.
Add Eggs and Vanilla Extract and continue to cream the mixture together.
In a separate bowl combine All Purpose Flour and Baking Soda together. Gradually add the flour mixture to the butter mixture making sure to scrape the sides of the bowl as needed.
Cover cookie dough with plastic wrap and place in refrigerator for 15 minutes.
Next, prepare a lightly floured surface, then roll out the chilled cookie dough into a large rectangle with a rolling pin to ¼ inch thickness.
Tip:
I prefer to roll the dough out on a floured silicone baking mat so it's easier to lift and roll dough.
Now, make the cinnamon sugar filling. Simply combine Brown Sugar and Cinnamon and mix to combine.
Add melted Butter to the mixture and mix together. The mixture will be crumbly.
Then spread the filling mixture evenly onto the rolled-out cookie dough.
Then carefully roll the dough from the long edge into a tight log.
Wrap the cookie dough log in plastic wrap and chill for an additional 15 minutes in the freezer before baking. This helps to keep the dough from spreading too much while baking.
Then slice the cookie log using a sharp knife into cinnamon roll cookies that are about ½ inch thick.
Place the cinnamon cookies on the baking sheet.
Bake cookies at 375 F Degrees for 7-9 minutes, the edges of cookies will be lightly golden when done.
Allow cookies to cool on the baking sheet for a few minutes before moving them to a wire cooling rack. Allow the cookies to cool completely before adding the topping otherwise, the topping will melt.
Frosting Drizzle
Firstly, combine Powdered Sugar and Butter in a medium bowl by cutting the Butter into the Powdered Sugar with a fork or pastry cutter.
Then add Vanilla Extract and drizzle in the Milk 1 tablespoon at a time, then mix ingredients together using a whisk. Add additional Milk until desired consistency is reached.
Once the cookies have cooled, drizzle the frosting onto the tops of the cookies in a zig-zag pattern.
Allow all frosting to set before storing these cookies in a sealed container.
Storage & Freezing
Store: These cookies should be stored in an airtight container or Ziploc bag in the refrigerator, and will last for up to a week. Cookies are best enjoyed within 2-4 days of being freshly baked.
Freezer: Put the cookies into an airtight container with a piece of parchment paper between each one or wrap them separately in plastic wrap, then store them in an airtight container or in a freezer bag for up to 3 months.
Substitutions & Variations
- Frosting. Make a cream cheese frosting for these cookies for a decadent finish, or make it thinner to use as a cream cheese glaze.
- Chocolate. Use melted white chocolate to drizzle on top instead of the icing.
- Nuts. Add some finely chopped pecans or walnuts to the top of the iced cookies for a bit of a crunch and nutty flavor!
- Butter. Use salted butter for this recipe. If you only have unsalted butter, add 1 teaspoon salt to the cookie dough, and a pinch of salt to the cinnamon sugar filling.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Room Temperature.
It is much easier to bake with ingredients that are at room temperature. In particular, make sure to use room temperature eggs and butter.
Cookie Scoop.
Use a cookie scoop to keep each ball of cookie dough the same size. This is essential for baking to ensure even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients, with small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Cinnamon Roll Cookie recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Delicious Cookies To Try
- Eggnog Sugar Cookie Pies
- Old Fashioned Oatmeal Cookies
- Pumpkin Pie Sugar Cookies
- Root Beer Cookies
- Mrs. Fields Chocolate Chip Cookies
- Pecan Pie Bars
Cinnamon Roll Cookies
Ingredients
Cookie Dough
- 1 cup Butter Softened
- 1 cup Granulated Sugar 200g
- 2 Eggs Large
- 3 cups All Purpose Flour 360g
- 2 teaspoons Baking Powder
- 2 teaspoons Vanilla Extract
Cinnamon Sugar Filling
- 3 tablespoons Butter Melted
- ¾ cup Brown Sugar
- 1 teaspoon Cinnamon
Vanilla Frosting
- 1½ cups Powdered Sugar 195g
- 3 tablespoons Butter Softened
- ½ teaspoon Vanilla Extract
- 2-3 tablespoons Milk
Instructions
Cookie Dough
- Heat oven to 375 F Degrees. Line two cookie sheets with parchment paper or a silicone baking mat.
- Cream Butter and Sugar together until light and fluffy using a hand mixer or a stand mixer.
- Add Eggs and Vanilla Extract and continue to cream the mixture together.
- In a separate bowl combine All Purpose Flour and Baking Soda together. Gradually add flour mixture to the butter mixture making sure to scrape the sides of the bowl as needed.
- Cover cookie dough with plastic wrap and place in refrigerator for 15 minutes
- Flour the work surface and roll out chilled cookie dough to ¼ inch. TIP: I prefer to roll out on silicone baking mat so it's easy to lift and roll dough.
- Spread filling mixture onto rolled cookie dough evenly. Then carefully roll dough into a log.
- Wrap log in plastic wrap to chill for additional 15 minutes in freezer before baking. This helps to keep dough from spreading too much while baking.
- Slice log into cookies that are about ½ inch thick and place on baking sheet.
- Bake at 375 F Degrees for 7-9 minutes. Edges of cookies will be lightly golden
- Allow cookies to cool on the baking sheet for a few minutes before moving them to a wire cooling rack.
Cinnamon Sugar Filling
- In a bowl combine Brown Sugar and Cinnamon and mix to combine
- Add melted Butter to mixture and mix together. The mixture will be crumbly.
- Spread cinnamon sugar mixture over rolled cookie dough.
Vanilla Frosting
- In a bowl combine powdered sugar and butter. Cut butter into powdered sugar with a fork or pastry cutter.
- Add vanilla extract and then drizzle milk 1 tablespoon at a time.
- Mix ingredients together using a whisk. Add additional milk until desired consistency is reached, then add to the tops of the cookies.
- All frosting to set before storing cookies in a sealed container
Notes
- Store: These cookies should be stored in an airtight container or Ziploc bag in the refrigerator, and will last for up to a week. Cookies are best enjoyed within 2-4 days of being freshly baked.
- Freezer: Put the cookies into an airtight container with a piece of parchment paper between each one or wrap them separately in plastic wrap, then store them in an airtight container or in a freezer bag for up to 3 months.
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