These cinnamon roll are delicious soft sugar cookies, rolled up with cinnamon sugar in the middle just like a cinnamon roll! Drizzled with a vanilla icing they’re a perfect cookie!
These cinnamon roll cookies are the perfect blend of cinnamon rolls and sugar cookies. They combine breakfast and dessert all into one fabulous cookie. These cookies have perfect buttery cinnamon sugar swirls, all wrapped up in a soft sugar cookie.
These cinnamon roll sugar cookies are a perfect cookie for the holiday season, they’re such a fun Christmas cookie to add to the cookie plates – serve them up at a holiday party at home, take them to your neighbors, share some with your co-workers, for a school party, you name it.
If you don’t want to bake up a batch for the holiday season, these are great any time of the year too!
How to make Cinnamon Roll Cookies?
To make these cinnamon roll cookies, you’ll start out with your basic sugar cookie dough. Mix everything up like you’re make normal cut out sugar cookies. For that you’ll need white sugar and butter creamed up together. Then eggs, milk, and vanilla mixed in. Then add your dress ingredients of flour, baking powder and salt. The dough does best when it’s chilled so wrap it up in an airtight container or ziplock bag and put it in the fridge for an hour. You can also keep it in the fridge for several hours, up to overnight.
Separate the dough into two even sections. Then you’ll sprinkle your surface lightly with flour and roll one section of the dough out just like you would with cinnamon roll dough (only this dough is much easier to work with, without any yeast or raising to worry about). Spread butter all over the top of the dough. Then mix up your brown sugar and cinnamon to make a nice cinnamon sugar. Sprinkle the cinnamon sugar evenly over the top of the melted butter.
Carefully roll the dough up, from one end to the other. Try and roll the dough as tight as you can so the filling doesn’t fall out and you don’t have any holes in your cookies. Make sure the dough doesn’t stick to your counter top, if it starts to stick, try to carefully use a spatula to pry it up, then add a little more flour underneath. If you get any tears or cracks, use your fingers to smooth the dough out as best as you can. Press the final edge into the roll to seal. Cover each cookie roll with plastic wrap and place in the fridge for another hour.
After the rolls have chilled, get a sharp knife and carefully cut each log into slices. You’ll want each slice to be about 1/4 (or 1/2 inch) thick. Place the sliced cookies onto a baking sheet lined with parchment paper or a silicone liner.
Bake the cookies up till they start to turn a light golden color, about 10-12 minutes. Allow the cookies to set on the cookie sheets for about 5 minutes, as they will continue to cook on the hot cookie sheet. I like to leave them on the cookie sheet to drizzle the icing on top, so it’s all contained.
Once they are cooled you’ll drizzle the vanilla glaze over the top of the cookies. You could also dip the cookies straight into the glaze on one side, though you’ll want to double or triple the frosting if you do this. The glaze is made up by whisking together powdered sugar, milk, and vanilla extract. Drizzle it over the cookies and allow the icing to set for about 20 minutes to harden.
You could also make a cream cheese glaze, that would be extra delicious on top of these cookies instead of the vanilla glaze. I mean, who doesn’t love a cinnamon roll with cream cheese frosting?!
Cinnamon Roll Cookies Make Ahead Tip:
The dough can be left chilling in the fridge for up to three days. This can be when you are chilling the dough before rolling it out, or after it it is rolled out and rolled up with the cinnamon sugar filling. Make sure to wrap it up tightly in plastic wrap. It should also be fine stored in the freezer at either of these points for up to 3 months. If you freeze the dough, thaw it in the fridge overnight then continue on to the next step.
Cinnamon Roll Cookies are a perfect cookie, with a slightly crisp exterior, soft and chewy middle. They’re buttery, sweet, and they melt in your mouth, with the best cinnamon sugar swirls in each and every bite.
They are such a fun and delicious cookie! With the same great taste of a cinnamon roll, all wrapped up in a soft and sweet sugar cookie!
Looking for more Cinnamon Roll Recipes?
- Cinnamon Roll Pancakes
- Cinnamon Rolls
- Cinnamon Roll French Toast Casserole
- No Yeast Cinnamon Rolls
- Mini Cinnamon Rolls
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Cinnamon Roll Cookies
For the Sugar Cookie Dough:
- 1 1/2 cups white sugar
- 2/3 cup butter (softened)
- 2 eggs
- 2 TBS milk
- 1 tsp vanilla extract
- 3 1/4 cup flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
For the Cinnamon Roll Filling:
- 2 TBS butter (melted)
- 1/2 cup brown sugar
- 1 TBS cinnamon
For the Vanilla Icing:
- 1 1/2 cups powdered sugar
- 1 TBS milk
- 1/2 tsp vanilla extract
For the Sugar Cookie Dough:
- Cream together sugar and butter, until fully mixed. Mix for about 2 minutes till light and creamy.
- Mix eggs, milk and vanilla and mix in.
- In a separate bowl combine the dry ingredients; flour, baking powder and salt.
- Slowly pour the dry ingredients in with the wet ingredients, while stirring.
- With your hands, shape the dough into a ball.
- Cover the dough with plastic wrap or place it in a ziplock back and place it in the fridge for 1 hour (up to overnight).
- After the dough has been chilled , separate it into 2 equal sections of dough. Keep one in the fridge while you work with the other.
- Roll the dough out into a rectangle, that is about 1/4inch thick.
- Spread half of the melted butter evenly over the dough, leaving about 1/2inch of space around the edges without butter.
- Mix together the brown sugar and cinnamon in a small bowl.
- Sprinkle half of the cinnamon sugar mixture over the butter.
- Starting with the longer edge, carefully roll the dough up onto itself, rolling tightly into a log. If you get an tears, carefully try to seal them with your fingers.
- Pinch the edge of the dough into the roll to seal the roll.
- Wrap the dough in plastic wrap and place in the fridge to chill for another hour (up to overnight).
- Repeat steps 8-14 on the second half of the dough still in the fridge.
- Preheat the oven to 375 degrees.
- After the dough has chilled get a really sharp knife and carefully cut each log into slices, about 1/4 inch to 1/2 inch thick.
- Place the cookies on a baking sheet lined with parchment paper or a silicone liner.
- Bake the cookies for 9-12 minutes until they start to lightly brown on the edges.
- Remove from the oven and allow the cookies to continue cooling on the cookie sheet for another 5 minutes (if you need to reuse the cookie sheet) or until they're fully cooled.
For the Vanilla Icing:
- Whisk together the powdered sugar, milk, and vanilla extract in a small bowl.
- Drizzle the icing using a spoon or scoop it into a small ziplock bag and snip the end to drizzle the icing over the top of each of the cookies.
- Allow the cookies to set for about 15 minutes until the icing is hardened and enjoy.