Cinnamon roll cookies are a fun twist on a classic cinnamon roll. A simple, buttery, from scratch sugar cookie dough is swirled with a delicious cinnamon-sugar mix before being rolled, sliced and baked on a cookie sheet. After baking, they are topped with a sweet glaze you’ll love.
Want more recipes to satisfy your sweet tooth? These crowd-pleasing copycat Doubletree cookies have been a reader favorite for years. These peanut butter cookie cups are a family favorite. You’ll also love these lemon sugar cookies and peanut butter oatmeal cookies. Of course, traditional chocolate peanut butter no-bake cookies are always yummy!
Cinnamon Roll Cookies:
I’m so glad I tried these delish little guys. This irresistible cinnamon roll cookies are actually easy to make thanks to this simple recipe.
A few quick steps, a little chilling time, and they’re ready to enjoy: a buttery sugar cookie dough layered with a cinnamon sugar filling before rolling into a swirled dough. The dough is then sliced and baked on a cookie sheet — it smells while baking?!
Once the cookies are finished in the oven, they are topped with sweet icing, liberally drizzled across each cookie.
Psst, if you’re baking for the holidays, you’ll want to try all of the incredible recipes we’ve included in our easy Christmas cookie recipe ideas!
Cinnamon Roll Cookies Ingredients
SUGAR COOKIES
- 3 Cups Flour
- 1 Cup Unsalted Butter (Room Temperature)
- 2 Eggs (Room Temperature)
- 4-oz Cream Cheese (Softened)
- 1 ½ Cups Sugar
- >2 Tsp Pure Vanilla Extract
- 1 Tsp Fine Sea Salt
- 1 ½ Tsp Baking Powder
- ¾ Tsp Almond Extract
CINNAMON FILLING
- 3 Tbsp Butter (Melted)
- 1.5 Tbsp Cinnamon
- ¼ Cup Granulated Sugar
- ¼ Cup Brown Sugar
ICING
- 1 Cup Powdered Sugar
- ½ Tsp Pure Vanilla Extract
- 2-3 Tbsp Whole Milk
- 1 Tbsp Butter (Melted)
- ¼ Tsp Almond Extract (Optional)
How to Make Cinnamon Roll Cookies
In a medium mixing bowl combine the flour, baking powder, and salt. Whisk together and set aside.
Using a stand mixer with a paddle attachment, add the butter and beat on medium until soft and fluffy, about two minutes. Add the cream cheese and continue to beat together until creamy and no lumps remain, about two minutes. Add the sugar and continue beating for another 1-2 minutes, or until fluffy. After stopping the mixer, scrape down sides with a rubber spatula. Turn mixer on medium speed and add the eggs, pure vanilla extract, and almond extract. Allow to mix until fluffy, about two minutes.
Slowly add the flour mixture to the butter mixer while on low speed and allow the mixture to slowly incorporate. Again, you’ll want to be sure to scrape the sides down with a rubber spatula as needed. Do not over mix!
Divide the dough into two equal amounts, placing each in a piece of plastic wrap. Wrap plastic wrap around dough and refrigerate for 1-2 hours before rolling dough.
After the dough has chilled in the refrigerator roll one part out on a silicone baking mat to roughly 8×9 inches (rolled dough should be about ¼ inches thick). You don’t want it to be too thick or it will lose the cinnamon roll shape.
HELPFUL TIP: Flipping the dough over while rolling will prevent the dough from sticking to your silicone mat. I also sprinkled flour on my surface to help keep it from sticking.
Combine all ingredients for the cinnamon filling in a mixing bowl and stir together. Evenly spread ½ of the cinnamon mixture over the rolled out dough. Tightly roll the dough into a 9-inch log. The center of the cookie is the start of the rolling process so go slowly and evenly.
Repeat steps ten and eleven with the remaining dough and cinnamon filling mixture and then place both logs in the refrigerator for two hours.
How to Bake Cinnamon Roll Cookies
Preheat the oven to 350°.
Remove your cinnamon roll cookie logs and place them on a large cutting board. With a serrated knife — working quick to ensure the logs are still chilled when you cut them — cut each cookie to a thickness of about ½ inch slices. Again, you don’t want it to be thicker so it doesn’t lose its shape.
HELPFUL TIP: These cookies need to be placed in the oven while still cold.
Place each cookie on a silicone baking mat and place in the oven 2-inches apart from each other or about 12 on a sheet.
Bake for 8-11 minutes. Remove from the oven right as they start to brown on the edges. Do not overcook these cookies. They are best when they are taken out of the oven when they are still light and golden. They may appear to be undercooked but will continue cooking inside after removing from the oven.
Leave on the baking mat for 5 minutes before removing to a cooling rack.
Cinnamon Roll Cookies Icing
Whisk all icing ingredients together in a bowl. If the mixture is too thick add additional milk one teaspoon at a time until desired consistency is reached.
Drizzle the icing over the cookies and serve warm. They’re amazing with a cold glass of milk!
These delish cookies offer a winning flavor that is the perfect easy, comforting dessert to serve year-round or as part of your holiday baking. You’ll want to make this cinnamon roll cookie recipe again and again!
More Delicious Recipes to Try
- Chocolate Chip Cookie Bars
- Chocolate Peanut Butter Cup Cookie Recipe
- Neiman Marcus Cookies
- Chocolate Chip Cheesecake Bars
- Oreo Pie
Cinnamon Roll Cookie Recipe
Ingredients
SUGAR COOKIES
- 3 Cups Flour
- 1 Cup Unsalted Butter Room Temperature
- 2 Eggs Room Temperature
- 4- oz Cream Cheese Softened
- 1 ½ Cups Sugar
- 2 Tsp Pure Vanilla Extract
- 1 Tsp Fine Sea Salt
- 1 ½ Tsp Baking Powder
- ¾ Tsp Almond Extract
CINNAMON FILLING
- 3 Tbsp Butter Melted
- 1.5 Tbsp Cinnamon
- ¼ Cup Granulated Sugar
- ¼ Cup Brown Sugar
ICING
- 1 Cup Powdered Sugar
- ½ Tsp Pure Vanilla Extract
- 2-3 Tbsp Whole Milk
- 1 Tbsp Butter Melted
- ¼ Tsp Almond Extract Optional
Instructions
- In a medium mixing bowl combine the flour, baking powder, and salt. Whisk together and set aside.
- Using a stand mixer with a paddle attachment, add the butter and beat on medium until soft and fluffy, about two minutes. Add the cream cheese and continue to beat together until creamy and no lumps remain, about two minutes. Add the sugar and continue beating for another 1-2 minutes, or until fluffy. After stopping the mixer, scrape down sides with a rubber spatula. Turn mixer on medium speed and add the eggs, pure vanilla extract, and almond extract. Allow to mix until fluffy, about two minutes.
- Slowly add the flour mixture to the butter mixer while on low speed and allow the mixture to slowly incorporate. Again, you'll want to be sure to scrape the sides down with a rubber spatula as needed. Do not over mix!
- Divide the dough into two equal amounts, placing each in a piece of plastic wrap. Wrap plastic wrap around dough and refrigerate for 1-2 hours before rolling dough.
- After the dough has chilled in the refrigerator roll one part out on a silicone baking mat to roughly 8x9 inches (rolled dough should be about ¼ inches thick). You don't want it to be too thick or it will lose the cinnamon roll shape.
- HELPFUL TIP: Flipping the dough over while rolling will prevent the dough from sticking to your silicone mat. I also sprinkled flour on my surface to help keep it from sticking.
- Combine all ingredients for the cinnamon filling in a mixing bowl and stir together. Evenly spread ½ of the cinnamon mixture over the rolled out dough. Tightly roll the dough into a 9-inch log. The center of the cookie is the start of the rolling process so go slowly and evenly.
- Repeat steps ten and eleven with the remaining dough and cinnamon filling mixture and then place both logs in the refrigerator for two hours.
- Remove your cinnamon roll cookie logs and place them on a large cutting board. With a serrated knife -- working quick to ensure the logs are still chilled when you cut them -- cut each cookie to a thickness of about ½ inch slices. Again, you don't want it to be thicker so it doesn't lose its shape.
- HELPFUL TIP: These cookies need to be placed in the oven while still cold.
- Place each cookie on a silicone baking mat and place in the oven 2-inches apart from each other or about 12 on a sheet.
- Bake for 8-11 minutes. Remove from the oven right as they start to brown on the edges. Do not overcook these cookies. They are best when they are taken out of the oven when they are still light and golden. They may appear to be undercooked but will continue cooking inside after removing from the oven.
- Leave on the baking mat for 5 minutes before removing to a cooling rack.
For the Icing:
- Whisk all icing ingredients together in a bowl. If the mixture is too thick add additional milk one teaspoon at a time until desired consistency is reached.
- Drizzle the icing over the cookies
So delicious!!! Love these!