Imagine the heavenly aroma of freshly baked cinnamon rolls wafting through your kitchen in the form of bite-sized cookies. These Cinnamon Roll Cookies are a delicious twist on a classic treat, combining the flavors of cinnamon rolls with the convenience of slice-and-bake cookies. Slightly crisp on the outside and soft and chewy on the inside, these cookies taste just like cinnamon rolls in cookie form!
Cinnamon rolls in cookie form? Yes, please! This cinnamon roll cookie recipe isthe best of both worlds! I don't think there's anything in the world that I love more than soft & fluffy cinnamon rolls for breakfast. They have the taste of a cinnamon roll in a chewy cookie. They're absolutely perfect in every way.
Now, I know what you're thinking. Do these cookies really taste like a cinnamon roll? The answer is.. YES! They really do. The dough is sweet and buttery with a swirly cinnamon center. Once baked, the cookies are slightly crisp on the outside and soft and chewy in the inside. Drizzled with a vanilla glaze on top, these cookies have become one of my top favorites!
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Why you'll love this recipe
- Bite-size: You can enjoy the same comfort of a cinnamon roll in a portable and oh-so-poppable cookie form.
- EASY recipe: Cinnamon roll cookies are MUCH easier to make than cinnamon rolls!
- Make ahead: These are the perfect cookie to prepare ahead of time. I talk more in detail about this below!
- Delicious: These cookies combine the signature flavors of cinnamon, brown sugar, and buttery goodness, making them an irresistible treat for any occasion.
- FUN!: Slice and bake cookies are such a fun addition to Christmas cookie baking, cookie exchanges and bake sales!
Ingredient Notes
Cookies
- Powdered sugar
- Unsalted butter
- Salt
- Vanilla extract
- All-purpose flour
Cinnamon Filling
- 1 egg white
- 1 tbs water
- ¼ cup granulated sugar
- 2 tsp cinnamon
Vanilla Glaze
- Powdered sugar
- Heavy cream
- Vanilla extract
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Fall-inspired cookies: Instead of using cinnamon in the filling, substitute pumpkin pie spice.
- Maple glaze: to go with the Fall theme, make a maple glaze by adding 1-2 tablespoons of pure maple syrup to the glaze recipe.
- Cream cheese glaze: Add 1 oz of cream cheese to the glaze recipe and thin with cream as needed.
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📋 Recipe
Cinnamon Roll Cookies (Slice and Bake)
Ingredients
Cookie Dough
- ½ cup powdered sugar
- ¾ cup unsalted butter
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1-2 tbs milk
Cinnamon Filling
- ½ cup light brown sugar, packed
- ¼ cup unsalted butter, melted
- 1 ½ teaspoon cinnamon
Glaze
- ½ cup powdered sugar
- 2 tbs heavy cream
- ½ teaspoon vanilla extract
Instructions
For the cookie dough
- Beat butter, sugar, salt and vanilla until light and fluffy, about 3 minutes. Add the flour and mix until just combined. If you notice the dough is slightly crumbly add 1-2 tablespoons of milk until it comes together. Take dough out and flatten into a disk. Wrap disk in plastic wrap and refrigerate for 30 minutes.
For the filling
- Stir all filling ingredients together until smooth.
- On a thoroughly floured surface, roll the dough out into a ¼-1/2 inch thick large rectangle. Spread filling over dough.
- Carefully roll the dough tight into a long log. Wrap in plastic wrap and refrigerate until firm enough to slice, 1-2 hours.
- Preheat oven to 350°F and line a cookie sheet with parchment paper. Set aside.
- Using a sharp knife, slice the rolled cookie log into ¼-1/2 inch slices and place on prepared cookie sheet 1 inch apart.
- Bake for 12-14 minutes or until very lightly golden in top. Allow them to cool on baking sheets for 3 minutes before transferring to a wire rack to finish cooling.
For the glaze
- Whisk powdered sugar, cream and vanilla until smooth in a. small bowl. Drizzle glaze on cooled cookies.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
leanne schneberger says
Love these cookies!
leanne schneberger says
My dough was maybe too cold to roll out, I popped it in the microwave for 20 seconds then rolled it out between sheets of parchment paper on top of a tea towel. I think this helped keep dough together. Also I was able to use the parchment and towel
to help with rolling the log.
I very much like recipes where you can freeze then bake the cookie. I think this is the perfect cookie for coffee. Thanks for this recipe.
Sarah RG says
I also added 2 eggs to the batter! Before then, the batter was a bit hard to work with. Stuck to everything like an over-buttered pastry dough. But it's good now! Nice to have something different for the Christmas cookies, and with a nice varied size depending on your roll size. Thanks!
Leslie says
They were OK. I added some ground pecans to the filling and they were fairly decent.