Cinnamon Roll Cookies

by Sarah Recipes

These Cinnamon Roll Cookies are the perfect balance of soft, chewy cookies and the delicious flavors of cinnamon rolls. They’re easy to make, and each bite is full of warmth, spice, and sweetness—just like a classic cinnamon roll, but in a fun, portable cookie form!

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Why You’ll Love These Cinnamon Roll Cookies

These Cinnamon Roll Cookies have all the gooey, comforting flavors of cinnamon rolls, but in a much quicker, more convenient form. The soft, buttery cookies are studded with a cinnamon-sugar swirl and finished off with a sweet vanilla glaze that takes them to the next level. Perfect for breakfast, an afternoon treat, or any time you’re craving a little cinnamon goodness, these cookies are sure to become a new favorite!

Ingredients

For the Cookies:

  • 1 cup organic unsalted butter, softened (226g)
  • 1 ½ cups organic cane sugar (300g)
  • 1 large egg (approx. 50g)
  • 1 teaspoon vanilla extract (5g)
  • ¼ teaspoon almond extract (optional, for flavor depth) (1g)
  • 2 ½ cups organic unbleached all-purpose flour (315g)
  • 1 teaspoon baking powder (4g)
  • ¾ teaspoon salt (3g)

For the Cinnamon Sugar Filling:

  • 2 tablespoons melted butter (28g)
  • ¼ cup sugar (50g)
  • 2 tablespoons ground cinnamon (14g)

For the Icing:

  • ¼ cup icing sugar (30g)
  • 1 teaspoon vanilla extract (5g)
  • 1-2 tablespoons milk (15-30g)

Tips for Success

  • Chill the Dough: If you want thicker cookies, you can chill the dough for 30 minutes before slicing. This will help the cookies maintain their shape during baking.
  • Customize the Filling: You can add raisins, chopped nuts, or even a bit of brown sugar for a different twist on the filling.
  • Make It Extra Special: For a more indulgent treat, try using cream cheese icing instead of a simple glaze. It adds a tangy contrast to the sweet cinnamon.

Cinnamon Roll Cookies

Cinnamon roll cookies are a delightful treat that look and taste just like cinnamon rolls. If you're a fan of cinnamon rolls, you're sure to enjoy these cookies. They're perfect for holiday festivities.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 30 minutes
Servings 24

Ingredients
  

  • 1 cup organic unsalted butter softened (226g)
  • 1 ½ cups organic cane sugar 300g
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract optional for flavor depth
  • 2 1/2 cups organic unbleached all-purpose flour 315g
  • 1 teaspoon baking powder 4g
  • 3/4 teaspoon salt 3g

Cinnamon sugar filling

  • 2 tablespoons melted butter 28g
  • 1/4 cup sugar 50g
  • 2 tablespoons cinnamon 14g

Icing

  • 1/4 cup icing sugar 30g
  • 1 teaspoon vanilla 5g
  • 1-2 tablespoons milk 15-30g

Instructions
 

  • In a large bowl, or stand mixer, beat the butter and sugar together until light and fluffy. This should take about 2-3 minutes.
    Add the egg, vanilla extract, and almond extract (if using), and continue to beat until well combined.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Gradually add the dry ingredients to the wet mixture, mix until the dough comes together.
  • Divide dough in half. wrap each into a disc, wrap in plastic, and refrigerate for 30 minutes.
  • In a small bowl, whisk together the sugar and cinnamon.
  • On a well-floured surface, silicone mat, or wax paper, roll one disc of dough into a large rectangle about 1/4 inch (6 mm) thick. Brush 1 tablespoon of the butter evenly and gently across the surface. Cover with half of the cinnamon sugar mixture.
    Very carefully and slowly, tightly roll up the rectangle long side to long side into the shape of a log. If the dough tears, gently press back together. Wrap the rolled dough in plastic and return to the refrigerator for 1 hour. Repeat with remaining disc of dough.
  • Preheat oven to 375˚F (190˚C). Line two large baking sheets with parchment or lightly grease.
  • Slice chilled dough into 1/2 inch (1 1/4 cm) thick slices. Arrange 1 inch (2.5 cm) apart on the prepared baking sheets. Bake in the preheated oven for 8-9 minutes until set and the bottoms are lightly golden.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • In a medium bowl, whisk together the powdered sugar, milk, and vanilla until just thin enough to drizzle. If too thick, add a little more milk. If too thin, add a little more powdered sugar.
    Allow to cool until set before storing in an airtight container at room temperature.

Notes

These will last cut or in log form in the fridge for up to a week. 
Can be made ahead and frozen! 
Make sure your dough is chilled fully before slicing, this ensures a clean cut and a perfect cookie.