Cinnamon Roll Cookies Recipe

Cinnamon Roll Cookies Recipe

How To Make Cinnamon Roll Cookies

These cinnamon roll cookies make the tastiest snacks to munch on, with soft centers with crisp edges, and made with a buttery cinnamon sugar filling!

Preparation: 20 minutes
Cooking: 10 minutes
Chill and Cool Time: 2 hours 5 minutes
Total: 2 hours 35 minutes



  • cupsall-purpose flour,spooned and leveled
  • ½tspbaking powder
  • ¼tspsalt
  • ¾cupunsalted butter,softened to room temperature
  • ¾cupgranulated sugar
  • 1large egg,room temperature
  • 2tsppure vanilla extract

For Filling:

  • 2tbspbutter,melted and slightly cooled
  • ¼cupgranulated sugar
  • 1tbspground cinnamon

For Icing:

  • 1cupconfectioners’ sugar
  • 3tbspmilk
  • ½tsppure vanilla extract



  1. Whisk the flour, baking powder, and salt together. Set aside.

  2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for about 1 minute on high speed until creamy. At medium-high speed, beat in the granulated sugar for about about 2 minutes until completely creamed and smooth. 

  3. Add the egg and vanilla extract and beat on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed.

  4. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, add 1 tablespoon of flour until it is a better consistency for rolling.

To Shape and Fill the Dough:

  1. Divide the dough into 2 equal parts. Roll each portion out in a rectangle of 9×7-inches onto a floured silicone baking mat or floured parchment paper to about ¼-inch thickness.

  2. Spread 1 tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together, then sprinkle evenly over each.

  3. Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use fingers to smooth it out, with some cracks just fine.

  4. Chill the logs of dough for about 2 hours.*

  5. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

  6. Remove the dough logs from the refrigerator. Cut into ½-inch slices. Place the slices onto baking sheets about 2 inches apart.

  7. Bake for about 10 to 11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.


  1. Whisk the confectioners’ sugar, milk, and vanilla extract together.

  2. Drizzle over the cookies, serve, and enjoy!

Recipe Notes

  • *Optional: Carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap.
  • Cover and store cookies at room temperature for up to 5 days.


  • Calories: 106.62kcal
  • Fat: 4.73g
  • Saturated Fat: 2.91g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 1.23g
  • Polyunsaturated Fat: 0.23g
  • Carbohydrates: 15.14g
  • Fiber: 0.33g
  • Sugar: 8.94g
  • Protein: 1.08g
  • Cholesterol: 17.16mg
  • Sodium: 24.64mg
  • Calcium: 11.69mg
  • Potassium: 14.80mg
  • Iron: 0.42mg
  • Vitamin A: 40.57µg
  • Vitamin C: 0.01mg
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