Homemade cinnamon roll cookies come together with my favorite recipe for sugar cookies as the base, a buttery cinnamon sugar filling, and vanilla icing drizzle. They’re soft in the centers with slightly crisp edges and taste like a cookie version of cinnamon rolls!
I know exactly what your plans should be today and they must include these cinnamon roll cookies. They’re fun to make, taste like cinnamon buns, and they’re itty bitty adorable. Mini cookies are ALWAYS a good idea! (PS: you’ll love my mini M&M cookies, too.)
How to Make Cinnamon Roll Cookies
These cookies are prepared just like cinnamon rolls, but without the yeast, dough rising, and all that razzmatazz. Let’s review:
Baker’s Tips
- I always roll the cookie dough out on a silicone baking mat instead of a floured counter because it makes clean up easier. I highly recommend it!
- When you’re rolling the dough into logs, the dough might crack a little. That’s ok! Simply smooth the dough out with your fingers if you notice any cracks. Roll the dough up slowly and tightly.. Chilling is the most important step because it prevents the cookies from over-spreading and losing their cinnamon roll shape.
Cinnamon Roll Cookies Icing
So they taste more like traditional cinnamon rolls, we have to top them with icing! If you’re not into vanilla icing, try any of the following instead: maple icing used on my maple brown sugar cookies, brown butter icing used on my brown butter pumpkin oatmeal cookies, or cream cheese icing from my cinnamon rolls recipe.
If you are craving a more traditional style of cinnamon rolls but don’t want to wait hours for the dough to rise, try these no yeast cinnamon rolls next!
Cinnamon Roll Cookies Recipe
Description
These simple, sweet, and irresistible cinnamon roll cookies are made from sugar cookie dough!
Ingredients You’ll Need
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Roll each portion out in a rectangle (about 9×7 inches) onto a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness. Spread 1 Tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.
- Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 2 hours (or freeze up to 3 months). What I like to do is carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap.
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.
- Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Whisk all of the icing ingredients together. Drizzle over cookies.
- Cover and store cookies at room temperature for up to 5 days.
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