Crafted from just a handful of simple ingredients, most of which I’m willing to bet are already in your pantry, these slice-and-bake cookies are the epitome of sweet simplicity. Plus, the roll-and-slice method is a breeze, making my warmly spiced cinnamon sugar cookies the perfect weekend baking project.
Each cinnamon roll cookie is swirled with a buttery cinnamon sugar filling, embodying the essence of its fluffy cousin. But instead of the doughy chew, they possess a crumbly, tender bite that will have you reaching for seconds. And, for the final touch, a drizzle of sweet, creamy frosting is added to top your cinnamon roll sugar cookies to complete the classic cinnamon roll look and flavor. For more holiday cookie recipes, check out my fruit cake cookies recipe, Pinwheel Cookies recipe, and Biscochitos recipe next!
What You Need To Make This Recipe
Baking powder — not to be confused with baking soda, this leavening powder helps the cookies rise in the oven. If you’re unsure if your baking powder is still active, add a small spoonful to a bowl and top with a splash of hot water. If it bubbles, it’s still good!
Unsalted butter & salt — starting with unsalted butter gives you greater control over the final seasoning of your cookies.
Granulated sugar — sugar cookie dough doesn’t require much liquid, and you want it to be a bit on the crisper side, so you shouldn’t swap in brown sugar in the dough.
Egg — use large eggs at room temperature for the best incorporation with the softened butter.
Vanilla extract — for extra warmth and an aromatic boost. Feel free to use an equal amount of vanilla paste if you don’t mind the black flecks of vanilla bean throughout your dough.
Light brown sugar — I find the milder flavor of light brown sugar to be preferable to the more molasses-heavy flavor of dark brown sugar, but either will work. You can also use either light or dark brown muscovado sugar if you prefer.
Ground cinnamon — make sure to reach for a relatively new bottle (6 months or younger) for the most potent flavor.
Powdered sugar — this is what gives the white glaze a perfectly smooth consistency. It can also be labeled “confectioners’ sugar” or “10x sugar” on the packaging.
Milk — you’re welcome to use any dairy milk or unsweetened, unflavored or plain plant-based milk you prefer.
How To Make Cinnamon Roll Cookies
1. In a small bowl, whisk together flour, baking powder, and salt.
2. In a medium bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl. Beat in the eggs, one at a time, until fully combined. Scrape down the bowl and beat in the vanilla.
3. With the electric mixer on low speed, add the dry ingredients mixture and beat just until a dough forms, stopping to scrape down the sides of the bowl once during mixing. Place the dough onto a lightly floured sheet of parchment paper and press into a square. Lightly flour the top of the dough, and roll into a 13×13-inch square, about ¼-inch thick.
4. In a small bowl, stir together melted butter, brown sugar, and cinnamon until combined.
5. Spread the cinnamon sugar mixture over the dough in an even layer.
6. Starting on one side, roll the dough up, jelly-roll style, using the bottom parchment as a guide. Tightly wrap the dough log in plastic wrap, and twist the ends until tightly sealed (this gently presses the dough together and gets rid of any air pockets that may be inside the log). Refrigerate for at least 2 hours or until firm.
7. When ready to bake, preheat the oven to 350°F. Line 2 large-rimmed baking sheets with parchment paper. Unroll the chilled dough log and trim the edges to make a 12-inch-long log. Carefully slice the log into 24 cookies (about ½-inch-thick slices) with a warm, sharp knife. Place cookies 2 inches apart on the prepared cookie sheet. Bake one sheet at a time for 10 to 12 minutes until the tops are dry and the edges are lightly golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
8. In a small bowl, whisk together all ingredients until smooth. Drizzle it over the cooled cookies using a spoon/fork or, if you want more precision, a piping bag.
Pro Tips For Making This Recipe
- For the roundest slices, rotate the dough log every 5-10 minutes of the first hour in the fridge to keep it from smooshing one side and turning into more of an oval. You can also cut an empty paper towel tube down one side lengthwise and place the dough log inside. The tube will act as a mold to keep the cylindrical shape while chilling.
- For perfectly round cookies after baking, spin each cookie in a large round cookie cutter as soon as they come out of the oven will knock any wonky edges back into bakery-perfect shape.
- Make the dough log ahead of time, then wrap it thoroughly in several layers of plastic wrap and freeze for up to 3 months. When you’re ready to bake the cookies, defrost the dough log in the fridge overnight, then slice and bake as directed!
- Cool completely before adding the glaze. Allow the cookies to cool to room temp on a wire rack before adding the pretty drizzle on top, or you’ll risk the glaze soaking into the cookie instead of resting on top.
Frequently Asked Questions
These cinnamon roll cookies can be kept in an airtight container at room temperature for up to 5 days.
Sure! However, don’t add the icing until you’re ready to serve them, as it can get a bit runny after freezing. Place the uniced cookies in a freezer-safe container or zip-top bag with the air pressed out. They should keep well for up to 6 weeks. To serve, allow to defrost at room temperature, then add the drizzle. You can also freeze the unbaked dough log for up to 2 months. Thaw in the fridge for at least 24 hours before slicing and baking.
They certainly can be shipped, but are a bit delicate. Make sure to use ample cushioning in your packaging, and, if possible, opt for overnight or 2-day shipping for the freshest results. If you’re looking for other cookie recipes that are suited for shipping, check out my Mexican Wedding Cookies or Chocolate Biscotti.
If you love this recipe try these out!
If you’ve tried this Cinnamon Roll Cookie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Cinnamon Roll Cookies
Equipment
- Hand mixer or stand mixer
Ingredients
For the Dough:
- 3 cups all-purpose flour (360g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened (113g)
- 1 cup granulated sugar (100g)
- 2 large egg
- 2 teaspoons vanilla extract
For the Cinnamon Filling:
- ¼ cup unsalted butter melted (56g)
- ½ cup packed light brown sugar (110g)
- 1½ tablespoons ground cinnamon
For the Icing:
- 1 cup powdered sugar (120g)
- 2 tablespoons milk
- 1 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
For the Dough:
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl. Beat in the eggs, one at a time, until fully combined. Scrape down the bowl and beat in the vanilla.
- With the mixer on low speed, add the flour mixture and beat until fully incorporated, stopping to scrape down the sides of the bowl once during mixing. Place the dough onto a lightly floured sheet of parchment paper and press into a square. Lightly flour the top of the dough, and roll into a 13×13-inch square, about ¼-inch thick.
For the Filling:
- In a small bowl, stir together melted butter, brown sugar, and cinnamon until combined.
- Spread the filling over the dough in an even layer. Starting on one side, roll the dough up, jelly-roll style, using the bottom parchment as a guide. Tightly cover the dough roll in plastic wrap, and twist the ends until tight (this gently presses the dough together and gets rid of any air pockets that may be inside the log). Refrigerate for at least 2 hours or until firm.
- Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
- Unroll the chilled dough and trim the edges to make a 12-inch-long log. Carefully slice the log into 24 cookies (about ½-inch-thick slices) with a sharp, warm knife. Place cookies 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 10 to 12 minutes until the tops are dry and the edges are lightly golden brown. Let cool slightly on the sheet pan before transferring to a wire rack to cool completely.
For the Glaze:
- In a small bowl, whisk together all ingredients until smooth. Drizzle the over cooled cookies.
Notes
- For the roundest slices, rotate the dough log every 5-10 minutes of the first hour in the fridge to keep it from smooshing one side and turning into more of an oval. You can also cut an empty paper towel tube down one side lengthwise and place the dough log inside. The tube will act as a mold to keep the cylindrical shape while chilling.
- For perfectly round cookies after baking, spin each cookie in a large round cookie cutter as soon as they come out of the oven will knock any wonky edges back into bakery-perfect shape.
- Make the dough log ahead of time, then wrap it thoroughly in several layers of plastic wrap and freeze for up to 3 months. When you’re ready to bake the cookies, defrost the dough log in the fridge overnight, then slice and bake as directed!
- Cool completely before adding the glaze. Allow the cookies to cool to room temp on a wire rack before adding the pretty drizzle on top, or you’ll risk the glaze soaking into the cookie instead of resting on top.
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