A recipe for cinnamon roll cookies that is made from sugar cookie dough, filled with cinnamon and sugar and topped with a yummy glaze!
These Cinnamon Roll Cookies are My. Absolute. Favorite. Cookie. EVER!!!
A few years ago I was wondering if there was any way to create a cookie in the shape of a cinnamon roll. After a few experiments, and many failed experiments, I came up with this method.
These cinnamon roll cookies are much like your typical roll and slice cookie, with the added bonus that they are chock-full of cinnamon-sugar goodness. Even though they are a bit labor intensive, they are totally worth it. Ever since I started making these cookies 5+ years ago, I have requests for them every holiday season. Is has quickly become a favorite Christmas cookie recipe in our house.
Above you will find a step-by-step picture tutorial. Once you have made the sugar cookie dough given to you in the recipe below, you will follow these pictures. If you would like to prepare the cookie dough ahead of time, here are some general guidelines:
- For refrigeration: prepare cookie dough up until the “roll up like a hot dog” step or after you slice the cookie dough. You can refrigerate dough for up to 3 or 4 days.
- For freezing: prepare cookie dough up until the “roll up like a hot dog” step. Wrap cookie dough with wax paper, place in an airtight zip-top bag (you may have to cut the “hot dog” dough in half to fit), and freeze for up to 3 months.
In both of the cases above, make the glaze when you bake the cookies.
You might also enjoy these Cinnamon Roll Muffins.
What is your favorite cookie to prepare for the holiday season?
I would love to hear in the comments section below!
Happy Cinnamon Rollin’!!
Cinnamon Roll Cookies
A recipe for cinnamon roll cookies that is made from sugar cookie dough, filled with cinnamon and sugar and topped with a yummy glaze!
Ingredients
Cookie Dough
- 1 c. butter
- 1 c. sugar
- 1 egg
- 1 t. vanilla
- 2 c. white rice flour*
- 1 c. tapioca starch*
- 1 t. xanthan gum*
- ½ t. salt
- 1 ½ t. baking powder
- ½ t. cinnamon
Cinnamon Sugar Filling
- 1/3 c. brown sugar packed
- 1/3 c. granulated sugar
- 1 t. cinnamon
- 3 T. butter melted
Cream Cheese Glaze
- 1 ½ T. cream cheese softened
- 1 T. butter melted
- 1 ¾ c. powdered sugar
- 1 T. milk
- ½ t. vanilla clear
Instructions
For the Cookie Dough:
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Preheat oven to 350 degrees.
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Place butter and sugar in the bowl of an electric mixer and beat for 2 minutes.
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Add egg and vanilla and beat for another 30 seconds.
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In a separate bowl, combine remaining cookie dough ingredients and mix well.
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Slowly add dry ingredients to the butter/sugar mixture.
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Once dough is thick and thoroughly mixed, refrigerate for 30 minutes.
For the Cinnamon Sugar Filling
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Melt butter in a small bowl and set aside.
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Combine 1/3 c. brown sugar, 1/3 c. granulated sugar and 1 t. cinnamon in a separate small bowl.
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Roll half of the cookie dough out into a 16” x 8” rectangle. Spread 1 ½ T. of the melted butter over the dough and then sprinkle half of the cinnamon sugar over the butter.
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Roll dough into a hot dog shape (as pictured above.) Cut into 16 slices.
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Place cookie slices on a parchment paper-lined cookie sheet and bake for 10-12 minutes.
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Repeat above steps with the other half of the dough.
For the Cream Cheese Glaze:
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Beat cream cheese, butter and 1 ¾ c. powdered sugar in the bowl of an electric mixer.
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Add milk, vanilla and cream cheese and beat until mixture is smooth.
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Place Glaze in a Ziploc bag and cut off a small corner of the bag to create a piping bag. Drizzle the glaze over cooled cookies.
Recipe Notes
*You can also use 3 cups gluten-free 1-to-1 flour blend instead of the white rice flour, tapioca starch, and xanthan gum.
Want more recipes like these Cinnamon Roll Cookies?
Be sure to check out the other cookie recipes found here on Gluten Free with L.B.:
Christmas Swirl Sprinkle Cookies
Chocolate Chip Cookies with Coconut Oil
Super Soft Pumpkin Snickerdoodle Cookies
Roasted Chickpeas
Blackened Shrimp
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Cabbage Roll Soup
Vanessa says
Can you clarify the glaze instructions? The list of ingredients says 1 3/4 cup powdered sugar but instructions say to add one cup. Also the instructions say to add the cream cheese twice.
London Brazil says
Thank you so much for letting me know about the correction of the amount of powder sugar in the instructions! I’ve updated the recipe so hopefully there is no more confusion. The first mention of cream cheese is when you cream it with the powdered sugar and butter. The second mention is when you add that milk and vanilla to that cream cheese mixture. Thanks again for taking the time to comment, Vanessa.
Dana says
I was so excited to make these cookies but I really struggled with rolling the dough. It crumbled and broke all the way through and some “rolls” fell apart so much that I had to roll them up into balls. Any tips to make the rolls stay together?
London Brazil says
Great question, Dana! You’ll want to make sure that the butter is softened before making your dough. This will help give the dough some pliability. Hope this helps!
Kasey Klein says
I made withe the 1 to 1 measure gluten free flour and the dough was too dry to roll. I had to put back in the mixer and add more butter to get to the right consistency to roll properly. I also added finely chopped pecans to mimic my favorite christmas treat, Rugelach. Hot out of the oven, I haven’t tried one yet. I also cut into smaller slices to make more cookies. Been another minute now and am eating one. It tastes just like a cinnamon roll! A bit putsy, but tastes great!
London says
Hi Kasey! That was a great idea to add the chopped pecans. My hubby loves pecans, too, so I might have to try that this Christmas! Thanks so much for your comment and review!