Cinnamon Roll Cookies

The Original Cinnamon Roll Cookies Recipe

Almost 2 decades ago my sister and I sat in our kitchen brainstorming how we were going to transform our favorite breakfast treat into a cookie form. (I.e., the initial creation of these Cinnamon Roll Cookies!)

We found a pretty simple sugar cookie recipe and added a hint of cinnamon to the base. Then we executed the rest of the steps as if making Cinnamon Rolls: a layer of melted butter, a sprinkle of cinnamon sugar, roll up, slice, and then bake!

The first few rounds didn’t turn out the prettiest (we still needed to nail down the rolling and chilling technique) but they sure were delicious.

So while I’m not sure I can totally claim the complete origination of the Cinnamon Roll Cookie idea, I will say it was the first my family and the rest of Southeast Texas had ever seen!

Since then we make these cinnamon roll cookies EVERY year for Christmas and the holiday celebrations. It has won countless cookie competitions with our friends and is always a showstopper.

So if you’re needing a cookie recipe that is sure to impress, look no further than these Cinnamon Roll Cookies!

(For a more classic holiday favorite, check out these Cut-Out Sugar Cookies.)

Ingredients

• Flour. Choose either all-purpose flour or a gluten-free 1-to-1 blend for the best texture. Grainy flour, like whole wheat flour, won’t bake up the same.
• Sugar. Both white sugar and brown sugar are needed for this recipe. Powdered sugar is also needed for the glaze.
• Butter. Salted butter is best. The salt will help to balance the sweetness of all the sugar. Be sure it’s at room temperature so it easily mixes into the batter.
• Egg. A large egg is needed. If possible, get free-range or natural eggs from the grocery store for the most flavor and health benefits.
• Baking powder. This ingredient achieves that fluffy texture you want in your sugar cookies.
• Cinnamon. What are cinnamon rolls without cinnamon? You can increase or decrease the amount to your preference.
• Cream cheese. Just like traditional cinnamon rolls, these cookies are topped with a delicious glaze. Cream cheese is needed to create that tangy, rich flavor.

How to Make Cinnamon Roll Cookies

Please see the recipe card below for ingredient amounts and more detailed instructions.

Make the Batter

First, preheat the oven to 350℉.

Then, add the butter and sugar to the bowl of a stand mixer. You can also use a handheld mixer if you prefer. Beat the ingredients on medium speed until creamy. This should take around 1 to 2 minutes.

Crack the egg and pour the vanilla extract into the butter mixture and beat for another 30 seconds.

In a separate large bowl, stir together the flour, ½-teaspoon salt, baking powder, and ½-teaspoon of cinnamon.

Slowly, add the dry ingredients to the wet ingredients in the bowl. Mix on low speed after each addition. Be sure to scrape down the sides of the bowl while mixing. If you turn the mixer up too high, you’ll end up with a face full of flour.

After all of the dry ingredients are incorporated into the wet ingredients, cover the dough with plastic wrap and refrigerate for 30 minutes. However, don’t leave it in longer than an hour or else it will be very difficult to roll!

Make the Filling and Roll Out

Melt the butter for the cinnamon filling in a small bowl. Then, stir together ⅓-cup brown sugar, ⅓-cup granulated sugar, and 1-teaspoon cinnamon in a separate small bowl.

Place a piece of wax paper that is 20- to 24-inches long on a flat surface. To keep it from sliding, spray a little water underneath it.

Place half of the chilled dough onto the middle of the paper. Roll it out until it’s a 16×8-inch large rectangle. Do your best to get a clean, rectangular shape. Trim the edges if needed.

Use a pastry brush to spread half of the melted butter over the dough, then sprinkle half of the cinnamon sugar mixture over the butter.

Shape, Slice, and Bake

Starting at a long side, roll the dough into a log or hot dog shape. Apply some pressure to reinforce the shape as you roll so it’s tight.

If the dough cracks a little, that’s okay! Just smooth it out and keep rolling.

Repeat these steps with the other half of the cinnamon roll cookie dough.

Before slicing, refrigerate the dough for at least 30 minutes.

Cut each cookie dough log into 16 pieces with a sharp knife. Place each slice on a cookie sheet lined with parchment paper, leaving at least 2 inches in between them.

Bake cookies in the preheated 350℉ oven for 10-12 minutes. The top of the dough will turn golden brown.

Make the Glaze

While the homemade cinnamon roll cookies are baking, combine the cream cheese, butter, powdered sugar, and vanilla in a medium-sized bowl. Use an electric hand mixer to blend on medium speed until it’s smooth and creamy.

Pour in the milk, 1 tablespoon at a time, until your desired consistency is reached.

To ice the baked cookies after cooling, either add the glaze to a Ziploc bag with the corner cut off or a piping bag fitted with a small round tip.

Meal Prep and Storage

• For refrigeration: Prepare the cookie dough up until the “roll up like a hot dog” step or after you slice the cookie dough. You can refrigerate the dough for up to 3 or 4 days in an airtight container.
• For freezing: Prepare the 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 Coffee Cake Muffins.

FAQs

More Cookie Recipes

Everyone loves a good cookie. And thankfully, there are many ways to prepare them! Try any of these cookie recipes next.

Peanut Butter Blossoms and No-Bake Peanut Butter Oatmeal Cookies are full of chocolate and peanut buttery goodness.

Cut-Out Sugar Cookies are easy and delicious.

Enjoy a healthy treat with these Oatmeal Breakfast Cookies or Almond Butter Oatmeal Cookies.