Homemade Cinnamon Roll Cookies are a delicious twist on the classic cinnamon roll—soft, buttery cookie dough rolled around a cinnamon‑sugar filling, then iced for that sweet finish. You’ll love these cookies because they capture all the nostalgic warmth of a cinnamon roll in a simpler cookie form, making them perfect for baking with friends, gifting, or just indulging yourself.
Why You’ll Love These Homemade Cinnamon Roll Cookies
These Cinnamon Roll Cookies bring together the best of two worlds: the rich, buttery dough of a cookie and the swoon‑worthy cinnamon‑sugar spiral of a cinnamon roll. The roll‑and‑slice method gives them a beautiful swirled look, while the icing adds that glaze‑on‑top finish. They’re fun to make, impressive in appearance, and utterly comforting in flavor.
Ingredients
For the dough:
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2 ¼ cups (281 g) all‑purpose flour (spooned & leveled), plus more as needed for rolling and work surface
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½ teaspoon baking powder
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¼ teaspoon salt
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¾ cup (12 Tbsp; 170 g) unsalted butter, softened to room temperature
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¾ cup (150 g) granulated sugar
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1 large egg, at room temperature
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2 teaspoons pure vanilla extract
For the filling:
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2 Tablespoons (28 g) butter, melted and slightly cooled
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¼ cup (50 g) granulated sugar
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1 Tablespoon ground cinnamon
For the icing:
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1 cup (120 g) confectioners’ sugar
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3 Tablespoons (45 ml) milk
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½ teaspoon pure vanilla extract
Step‑by‑Step: How to Make Cinnamon Roll Cookies
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Pre‑prep: In a medium bowl whisk together the flour, baking powder and salt. Set aside.
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In a large bowl (or stand mixer with paddle attachment), beat the softened butter and granulated sugar together on high speed until completely smooth and creamy (about 2 minutes). Then add the egg and vanilla extract, and beat until combined (~1 minute), scraping down the sides and bottom of the bowl as needed.
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On low speed add the dry ingredient mixture to the wet mixture. Mix until combined; the dough will be a bit soft. If it seems too sticky for rolling out, add 1 additional tablespoon of flour.
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Shape & roll: Divide the dough into two equal parts. On a floured surface (or on floured parchment/silicone mat) roll each portion into a rectangle about 9 × 7 inches (~23×18 cm) and about ¼‑inch thick.
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Spread about 1 Tablespoon melted butter onto each rectangle. In a small bowl mix the granulated sugar and cinnamon together, then sprinkle evenly over each buttered rectangle.
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Starting with one long end, slowly and tightly roll up each rectangle into a 9‑inch log. If the dough cracks a little, use your fingers to smooth it. Some cracking is okay. Wrap each log loosely (e.g. in plastic wrap) and chill for at least 2 hours (or you can freeze up to 3 months).
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Preheat your oven to 350°F (177°C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
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Remove the chilled dough logs from the fridge. Cut each log into slices about ½‑inch thick. Place the slices onto the baking sheet spaced about 2 inches apart.
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Bake for 10‑11 minutes, or until the edges are lightly browned. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
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Make the icing: Whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.
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Store: Keep cookies fresh by storing them in an airtight container at room temperature for up to 5 days.
Helpful Tips
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Make sure the butter is fully softened (room temperature) so the dough mixes evenly.
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When rolling out the dough, lightly flour the surface and rolling pin to prevent sticking.
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If your dough logs crack too much when rolling, a brief chill (15‑30 minutes) before slicing can help firm them up.
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Let the cookies cool completely before icing; otherwise the icing may melt into the cookies and lose definition.
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Use a sharp knife (or a dental floss trick) for clean slices of the log to preserve the swirl.
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For best texture, don’t overbake: you want the cookies lightly browned at the edges but still soft in the centre.
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Make ahead tip: The dough logs (before slicing) can be frozen for up to ~3 months. Then thaw, slice and bake when ready.
Substitutions And Variations
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Swap the vanilla extract for almond extract (½ tsp) for a nutty twist.
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Replace part of the granulated sugar in the filling with brown sugar for deeper caramel‑cinnamon notes.
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Skip the icing and instead dust with cinnamon‑sugar after baking for a lighter finish.
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Add finely chopped nuts (like pecans or walnuts) into the filling swirl for extra crunch.
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For a cream cheese icing instead of vanilla, beat 2 oz cream cheese + 1 Tbsp softened butter + ½ tsp vanilla + ~1 cup confectioners’ sugar, then drizzle.
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For a gluten‑free version: use a 1:1 gluten‑free all‑purpose flour blend (ensure baking powder is gluten‑free) and adjust rolling slightly (perhaps chill a bit longer) as GF dough may behave differently.
Storage Instructions
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Keep cookies fresh by storing them in an airtight container at room temperature for up to 5 days.
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To freeze: Once iced (or even without icing), place cookies in a freezer‑safe container or zip‑bag (with parchment between layers) and freeze up to 3 months. Thaw overnight in fridge or at room temperature.
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If freezing dough logs instead of baked cookies: Wrap tightly in plastic wrap and freeze up to 3 months. When ready, thaw in the fridge overnight, slice and bake as directed.
Nutritional Information
Here’s a rough nutritional estimate per cookie (assuming ~24 cookies total from the batch):
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Calories: ~150‑180 kcal
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Total Fat: ~8‑10 g
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Saturated Fat: ~5 g
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Carbohydrates: ~18‑22 g
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Sugars: ~10‑12 g
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Protein: ~2 g
Serving Suggestions
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Serve warm (slightly after baking) with a cup of coffee or hot tea — the cinnamon flavour pairs beautifully with rich beverages.
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For brunch, place on a platter alongside fresh fruit, yogurt and perhaps a carafe of milk.
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Pack a few in a decorative bag for gifting to friends, neighbours or colleagues — they make a lovely edible treat.
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At a gathering or holiday party, arrange the cookies on a tiered‑platter for visual appeal, and consider a small bowl of extra icing or glaze for guests to drizzle themselves.
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Pair with vanilla ice cream (for adults or kids) — a warm cookie under a scoop of ice cream creates a lovely dessert.
Frequently Asked Questions About Cinnamon Roll Cookies
Can I make the dough ahead of time?
Yes — you can prepare the dough through the rolling step, chill the logs in the fridge for up to 2 days before slicing and baking, or freeze the logs for up to 3 months and thaw when ready.
Why did my cookie slices lose their swirl shape when baking?
This often happens if the dough log is too soft when slicing or if you slice too thinly. Ensure the log is well chilled (firm) before slicing, and use a sharp knife or un‑flavoured floss for clean cuts. Slices should be about ½‑inch thick for best swirl appearance.
My cookies spread too much in the oven — how can I prevent that?
There are a few strategies: Chill the dough logs well so they’re firm when slicing; ensure your baking sheet is fully prepped with parchment or a silicone mat; avoid over‑soft dough (if it’s sticky, add a tablespoon extra flour). Rolling the dough a bit thicker helps too.
Can I skip the icing?
Absolutely — the icing adds that classic cinnamon roll finishing touch, but the cookies are still delicious without it. If skipping, you might dust lightly with cinnamon‑sugar for flavour and presentation.
Can I use brown sugar instead of granulated sugar in the filling?
Yes — using brown sugar will give a richer, more caramel‑like flavour to the filling. Just be mindful of texture; make sure the filling is still easily spreadable or sprinkleable when prepping the log.
Final Thoughts
Thank you so much for baking along! I hope you enjoy these Cinnamon Roll Cookies as much as I do — they’re warm, flavourful, and surprisingly easy to pull off. With that buttery dough, the cinnamon‑sugar swirl, and the sweet icing on top, they bring the comfort of a cinnamon roll into cookie form, with less fuss and more sharing. I’m delighted you chose this recipe and can’t wait for you to taste the magic. Happy baking, enjoy every bite, and welcome to our food‑loving community. Wishing you delicious moments and joyful kitchens ahead!
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Homemade Cinnamon Roll Cookies
- Total Time: 2 hours 36 minutes (includes chilling)
- Yield: 24 cookies 1x
Description
These Homemade Cinnamon Roll Cookies combine the warm cinnamon flavor of a classic roll with the buttery bite of a soft cookie. Rolled and sliced just like a cinnamon roll, then topped with sweet icing, these cookies are perfect for holidays, coffee breaks, or anytime you need a cozy dessert.
Ingredients
For the Dough:
2 ¼ cups (281g) all-purpose flour
½ tsp baking powder
¼ tsp salt
¾ cup (170g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
2 tsp pure vanilla extract
For the Filling:
2 Tbsp (28g) butter, melted
¼ cup (50g) granulated sugar
1 Tbsp ground cinnamon
For the Icing:
1 cup (120g) confectioners’ sugar
3 Tbsp (45ml) milk
½ tsp vanilla extract
Instructions
-
Pre‑prep: In a medium bowl whisk together the flour, baking powder and salt. Set aside.
-
In a large bowl (or stand mixer with paddle attachment), beat the softened butter and granulated sugar together on high speed until completely smooth and creamy (about 2 minutes). Then add the egg and vanilla extract, and beat until combined (~1 minute), scraping down the sides and bottom of the bowl as needed.
-
On low speed add the dry ingredient mixture to the wet mixture. Mix until combined; the dough will be a bit soft. If it seems too sticky for rolling out, add 1 additional tablespoon of flour.
-
Shape & roll: Divide the dough into two equal parts. On a floured surface (or on floured parchment/silicone mat) roll each portion into a rectangle about 9 × 7 inches (~23×18 cm) and about ¼‑inch thick.
-
Spread about 1 Tablespoon melted butter onto each rectangle. In a small bowl mix the granulated sugar and cinnamon together, then sprinkle evenly over each buttered rectangle.
-
Starting with one long end, slowly and tightly roll up each rectangle into a 9‑inch log. If the dough cracks a little, use your fingers to smooth it. Some cracking is okay. Wrap each log loosely (e.g. in plastic wrap) and chill for at least 2 hours (or you can freeze up to 3 months).
-
Preheat your oven to 350°F (177°C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
-
Remove the chilled dough logs from the fridge. Cut each log into slices about ½‑inch thick. Place the slices onto the baking sheet spaced about 2 inches apart.
-
Bake for 10‑11 minutes, or until the edges are lightly browned. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
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Make the icing: Whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.
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Store: Keep cookies fresh by storing them in an airtight container at room temperature for up to 5 days.
Notes
Chill dough for clean slices and better shape retention.
Cookies stay fresh up to 5 days in an airtight container.
Dough logs freeze well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 11g
- Carbohydrates: 21g
- Protein: 2g