Cinnamon Roll Cookies

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Cinnamon roll cookies combine two of your favorite treats. Cinnamon rolls and cookies! These decadent chill and slice cookies are soft, chewy and made with a cinnamon sugar swirl and a glaze to match!

These delicious little cookies pack all the flavour of a cinnamon roll into a bite-sized treat. Made with a sugar cookie base, sprinkled with cinnamon sugar, and then finished with a delicious glaze it will taste just like a cinnamon roll but in cookie form.

How To Make Cinnamon Roll Cookies

In a small bowl add your flour, baking powder, and salt then whisk to combine and set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, place the butter and whip on medium-high until fluffy and lightened in colour. Then, add the sugar to the butter and mix again on high until once again fluffy. Add the egg and vanilla and continue to mix until combined.

Add the dry ingredients, scraping down the sides of the bowl as needed, and mix on medium-low until combined.

How to Make the Cinnamon Swirl

Divide the dough in half, and roll each half into a rectangle about 1/4- 1/2″ thick. Make sure you do this on parchment paper or silicone mats. I have tested it out on a floured counter and it made it much more difficult.

Once the rectangles are rolled out spread each one with softened butter, then mix the granulated sugar and cinnamon together in a small bowl and generously sprinkle over both buttered rectangles.

How to Roll Cinnamon Roll Cookies into Logs

Working from one narrow end, tightly roll the cookie dough to the other narrow end. Place the cookie log onto a piece of plastic wrap and roll it up tightly to be refrigerated for two hours before slicing, repeat this process with the second rectangle.

Near the end of the chilling time, line cookie trays with parchment paper, or a silicone baking mat, and preheat the oven to 350 degrees. When the two hours are over remove the cookie logs from the fridge and slice into 1/2″ slices. Once the cookies are sliced place the trays in the oven to bake for 10-12 minutes, until golden brown around the edges.

Pro tip: If the cookie isn’t as round as you want gently use your hands to shape it into a circle then place it on prepared baking trays.

Remove the cookies from the oven and cool on the tray for about 5 minutes before transferring to a wire rack.

How to Make and Add the Glaze

Once the cookies are completely cooled, place them back on the trays for icing so clean-up is easier and your counters are protected.

Make your glaze by combining the melted butter, icing sugar, milk, cinnamon, salt, and vanilla and whisk to combine.

Then you can use a piping bag, a spoon, or a Ziploc bag with the corner snipped, to drizzle the delicious cinnamon vanilla glaze over the top of each cookie.

Let the cookies set for about 15 minutes so the icing is dry to the touch.

Storage Suggestions

These cookies stay fresh in an air tight container for about a week at room temperature. They can also be frozen for a couple months in an air tight container.

Cinnamon Roll Cookies


  • 2 1/4 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tbsp vanilla extrac

Cinnmon Sugar Filling

  • 2 tbsp softened butter
  • 1/4 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 tsp salt


  • 3 tbsp butter melted
  • 1 1/2 tsps vanilla extract
  • 1 cup icing sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2-4 tbsps milk as much as needed to thin out to piping consistency


  • Add flour, baking powder, and salt to a small bowl mixing to combine then set aside.
  • In the bowl of a stand mixer, fitted with paddle attachment, add the butter and mix on high for 2 minutes.
  • Add the sugar into the whipped butter and mix again on high speed for about 1 minute.
  • Add the egg, and vanilla to the butter and then beat on high speed until it is fully combined.
  • Now get the small bowl with the flour mixture prepared earlier, and add it into the butter mixture. Mix again on medium low, scrapping sides of the bowl as needed, until combined.
  • Divide the dough in half. Working one half at a time place the dough onto parchment (or a silicone mat) then roll into a rectangle, about 10 X 7 inches.
  • Cover each rectangle with the softened butter, 1 tablespoon per rectangle, then prepare the cinnamon sugar filling by combining the ingredients into a small bowl. Sprinkle the cinnamon sugar mixture evenly over the tops of both rectangles.
  • Working one at a time roll the cookie up tightly, fixing any cracking with hands as you roll, so that you have a 10" cookie log. Wrap the log into plastic wrap then place in the fridge for 2 hours to chill, repeat this process with the second half.
  • Near the end of chilling preheat the oven to 350 degrees and line cookie trays with parchment.
  • Remove the chilled dough from the fridge and slice into 1/2" rounds. Place the sliced cookies onto prepared baking sheets, then place in the preheated oven to bake. About 10-12 minutes.
  • Once cookies are baked remove from the oven and allow to cool on the tray for 5 minutes before removing to a wired rack to cool completely before icing.


  • Melt the butter in the microwave until it is liquid.
  • Add the icing sugar and vanilla into the melted butter and mix to combine.
  • Add as much milk as needed to thin the icing to a nice smooth piping consitency. If the milk chills the butter too much you can always pop it back into the microwave for 15 seconds and stir until smooth.
  • Use a piping bag, or spoon, to generously drizzle the icing over the tops of the cooled cookies. Let icing set for 15 minutes then enjoy.

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