Cinnamon Roll Cookies
This post may contain affiliate links. For more information, read my disclosure policy here.
My Cinnamon Roll Cookies uses refrigerated cookie dough offers the irresistible flavor and look of a classic cinnamon roll with a fraction of the effort.The combination of a soft, buttery cookie with a warm cinnamon-sugar swirl and a sweet glaze is a surefire crowd-pleaser that’s perfect for a quick dessert, a holiday cookie platter, or a cozy morning treat.
I love to serve my family cinnamon flavored fall treats. Some of our favorites are Spicy Cinnamon Cupcakes and Cinnamon Apple Bundt Cake.
Why this Cinnamon Rolls Cookies Recipe Works
Cinnamon rolls in cookie form? Yes please. Buttery, swirly, and totally snackable. Plus, it takes only 4 simple ingredients to make this warm blissful cookie.
- Effortless Elegance: This recipe is simple to make yet looks and tastes impressive, making it perfect for both weeknight dinners and special occasions.
- Perfect Balance: It strikes an ideal balance between sweet and savory, creating a complex flavor profile that complements a wide range of main dishes.
- Hands-Off Cooking: Once the potatoes are in the oven, you’re free to focus on other parts of your meal, making it a low-stress side dish.
- Crowd-Pleaser: The comforting, caramelized flavor is a guaranteed hit with both kids and adults, making it a reliable addition to any gathering.
- Highly Adaptable: The base recipe is easy to customize with different spices, herbs, or toppings to match your personal taste or the main course you’re serving.
Why is my Dough Cracking when I Roll it?
Refrigerated cookie dough can be a bit stiff. Let it sit at room temperature for about 10-15 minutes to soften slightly before rolling. If it still cracks, you can simply press the dough back together with your fingers as you roll it.
Pro Tip to Make the Cookies with Icing
Bake until the edges are just golden but the centers still look soft. They’ll finish setting as they cool, giving you that chewy, gooey texture
Ingredient Notes for Cinnamon Sugar Cookies
These cookies are so quick and easy because you start with a premade cookie dough and finish with a buttery cinnamon filling. No baking powder or breaking out the stand mixer fitted with a paddle attachment.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Refrigerator Cookie Dough: Pre-made dough gives you a buttery base with zero fuss. It’s versatile, reliable, and ready to roll.
- Cinnamon: The heart of the swirl. Warm, aromatic, and comforting, cinnamon adds that signature spice that makes each bite special.
- Brown Sugar: Rich brown sugar melts into the cinnamon for a gooey, caramel-like swirl that’s sweet but never cloying.
Variations and Substitutions for Soft Cinnamon Roll Cookies
These buttery cinnamon cookies are light and fluffy with a sweet cinnamon roll filling.
- Filling variations: Instead of just cinnamon and sugar, you can mix in a pinch of nutmeg or cardamom for a more complex spice blend. You can also add finely chopped toasted nuts like pecans or walnuts for extra crunch.
- Add-ins: For a different flavor, sprinkle mini chocolate chips or toffee bits over the cinnamon-sugar mixture before rolling.
How to Make Cinnamon Bun Sugar Cookies
These are a great christmas cookie for a holiday exchange, full of warm cinnamon flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Roll the Cookie Dough: First, line your baking sheet with parchment paper. Roll the dough to ½” thick rectangle on a floured surface. Brush with softened butter.
- Cinnamon Filling & Roll: Mix brown sugar and cinnamon, sprinkle over dough, then jelly roll into a log (long end to long end). Chill for 1 hour or overnight.
- Slice & Prep: Preheat oven to 350°F. Trim ends, slice log into ¼” rounds, and place on a parchment lined baking sheets 2 inches apart.
- Bake & Cool: Bake 8–12 minutes until edges are lightly golden. Cool on the pan for a few minutes before transferring.
Prep Ahead Suggestions for Cinnamon Cookie
While these really isn’t too much of a need to make these cookies you can do a little prep in advance.
- Make-ahead dough log: You can prepare the entire dough log, with the cinnamon swirl rolled inside, up to 2-3 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, just slice and bake!
- Freeze the dough: For longer storage, you can freeze the prepared dough log for up to 2-3 months. Thaw in the refrigerator for a few hours before slicing and baking.
Alternate Cooking Methods for Cinnamon Roll Cookies
- Air Fryer: While not a common method for this recipe, you can try air frying at a lower temperature (around 325°F or 160°C) for a shorter time (around 8-12 minutes), checking frequently to avoid burning.
- Skillet: This recipe is not well-suited for stovetop cooking, as the dough needs to bake evenly in an oven to maintain its shape and texture.
How to Store, Reheat and Use Leftovers
- Store the Cooled Cookies: Store the baked cookies in an airtight container at room temperature for up to 3-4 days. For longer freshness, you can store them in the refrigerator.
- Reheat: For a “fresh from the oven” feel, you can warm them in the microwave for 10-15 seconds or in a toaster oven.
- Use leftovers: These cookies are a great addition to an ice cream sundae, or you can crumble them and use them as a topping for yogurt or oatmeal.
Common Questions About This Cookie and a Glaze
This can happen if the dough is too warm when it goes into the oven. Chilling the dough log before slicing and baking is crucial to help the cookies hold their shape.
While you could technically do this, the results would be very different. The sugar cookie dough provides a soft, dense texture that is key to this recipe.
Yes, a simple glaze of powdered sugar and milk is classic, but you can elevate it by adding a teaspoon of cream cheese for a tangy “cream cheese frosting” flavor to the icing, or a few drops of vanilla or almond extract to drizzle over the cookies.
Expert Tips for Making the Cinnamon Roll Cookie
These cookies takes just like a cinnamon roll. Allow the cookies to cool completely.
- The chill is real: Don’t skip the chilling step! It’s the most important tip for a successful cinnamon roll shape.
- Use a sharp knife: A dull knife will squish the dough and ruin the beautiful spiral.
- Don’t overbake: The cookies should be a light golden brown around the edges. They will continue to firm up as they cool on the baking sheet.
- For the best glaze: Drizzle the glaze over the cookies while they are still slightly warm. This allows it to melt and seep into the nooks and crannies, just like with real cinnamon rolls.
- Serve this recipe with: With my favorite Cinnamon Chocolate Latte.
More Recipes You Might Like
Cinnamon Roll Cookies
Equipment
Ingredients
- 16.5 ounces Refrigerator Sugar Cookie Dough
- ¼ cup Butter
- ½ cup Brown sugar
- 2 Tablespoons Cinnamon
Instructions
- Flour a clean surface and roll out the dough to 1/2″ thickness, in the shape of a large rectangle.
- Brush with 1/4 cup of butter on the dough.
- In a small bowl, combine the brown sugar and cinnamon and sprinkle all over the cookie dough.
- Roll the cookie dough into a log, long end to long end.
- Refrigerate for 1 hour or overnight.
- Preheat oven to 350F and remove the cookie dough log from the fridge.
- Line two cookie sheets with parchment paper or silicone liners.
- Trim off the edges (about 2-3″) and discard. Slice the remaining dough into 1/4″ thick slices.
- Place the slices on a parchment paper-lined cookie sheet (or silicone mat-lined) at least 1″ apart.
- Bake for 8-12 minutes, until just slightly golden on the edges.
Christina’s Notes
- Chill for clean slices: After rolling the dough into a log, refrigerate for at least 1 hour (or overnight). This firms it up and makes slicing easier without squishing the swirl.
- Use unflavored dental floss to slice: For perfect rounds, slide floss under the log, cross the ends over the top, and pull tight. It’s cleaner than a knife and keeps the shape intact.
- Don’t skip the butter brush: Brushing the dough with softened butter helps the cinnamon-sugar stick and creates a gooey, caramelized swirl during baking.
- Watch the bake time: Bake just until the edges are lightly golden. Overbaking can dry them out—these cookies are best when soft and tender.
- Add a glaze for extra flair: Drizzle cooled cookies with a simple vanilla glaze (powdered sugar + milk + vanilla) for a cinnamon roll finish that looks bakery-worthy.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
Thank you for sharing this recipe
Hope you like it!