Amazing cinnamon roll cookies taste like they're fresh from the bakery!
cinnamon roll cookies recipe
These cinnamon roll cookies taste just like the bakery favorites, but as a slice and bake cookie (aka "refrigerator cookies")! Filled with a spiral of brown sugar and cinnamon sugar and topped with a touch of icing, you'll want to gobble these up, even for breakfast.
If cinnamon is your flavor, check out these cinnamon roll Rice Krispie Treats.
And did you know you can make cinnamon rolls with a waffle iron?
Check out these adorable "sunshine" sweet rolls!
what are refrigerator cookies?
Cinnamon roll cookies are a type of slice and bake cookie, or refrigerator cookies. This is because the dough is rolled into a log and chilled. Then, you slice the log into cookies and bake.
more foods turned into cookies
tools to make cinnamon roll cookies
You’ll need three baking trays. If you only have two, be sure the tray is fully cooled before adding more dough.
Line your baking trays with parchment paper for easy clean-up.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.
I use an oven thermometer for accuracy. (This is how I know my oven runs 25 degrees cold.)
You will need a rolling pin for these slice and bake cookies. I recommend rolling the cookies on a silicone mat.
A silicone brush is handing for spreading the melted butter on the dough.
You may want to use a 12-inch disposable decorating bag to pipe the icing. However, you may also use a fork or spoon.
how to store cinnamon roll cookies
Let the icing dry very well first if you are planning to stack cookies in a container.
Store your cinnamon roll cookies at room temperature in a sealed container for up to 5 days.
You may also freeze cookies once they are totally cool.
TIPS and tricks
After you prepare your cinnamon roll cookie dough, it is not necessary, but chilling in the refrigerator for one hour makes handling the dough easier. (I did not do this step.)
Divide the dough in half before rolling out to make the cookies easier to manage. Make sure you use flour on the surface of your mat and top of the dough. You'll roll two rectangles that are 10 inches x 7 inches. Use your fingers to straighten the sides of the dough.
Gently roll the dough from the long side as tightly as possible. If the dough cracks, smooth with your fingers. You'll wrap the dough logs in wax paper.
Don't forget to freeze your logs of dough for 30 minutes! This will help immensely.
I made my icing on the thicker side so I could pipe it (rather than thin, like a glaze). If desired, fill a decorating bag with the icing and pipe.
Alternatively, you may drizzle the icing with a spoon or fork.
RECIPE
cinnamon roll cookies
How to make the BEST cinnamon roll cookies! With a swirl of brown sugar, cinnamon sugar, and topped with yummy icing.
Ingredients
- COOKIE DOUGH
- 2 ¼ cups all-purpose flour (288 grams)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter (170 grams), slightly softened
- ¾ cup sugar (150 grams)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- FILLING
- 3 tablespoons butter
- ½ cup light brown sugar (104 grams)
- 1 tablespoon cinnamon
- ICING
- 1 cup confectioner's sugar (110 grams)
- 2 to 3 tablespoons milk or cream
Instructions
- Preheat the oven to 350 degrees F. Line 3 baking trays with parchment paper.
- In a bowl, briefly whisk to combine the flour, baking powder, and salt.
- In a large bowl with a handheld mixer or with a standing mixer, place the butter and beat. Add the sugar and blend well.
- Blend in the egg and vanilla extract. Add the 1 teaspoon of cinnamon.
- Gradually mix in the flour mixture.
- If desired, to make the dough easier to handle, chill dough in the refrigerator for 1 hour.
- Divide dough in two. (A scale is handy here.)
- On a floured silicone mat, roll out each dough half to a rectangle about 10 x 7 inches. Use your hands to straighten the edges. Be sure to lift the dough periodically so it doesn't stick.
- For the filling, melt 3 tablespoons of butter.
- In a small bowl, mix the brown sugar and cinnamon with a fork.
- Using a brush, generously brush each half with the butter.
- Divide the cinnamon mixture in half and sprinkle over each rectangle to completely cover the rectangle.
- Carefully roll the rectangle into a log, from the long side. Use your fingers to smooth any cracks.
- Wrap each log in wax paper.
- FREEZE LOGS for 30 minutes.
- Remove one log and unwrap. Use a sharp knife to cut the log in ½-inch thick pieces.
- Arrange on the trays 2-inches apart. Bake one tray at a time until edges are golden, 10 to 12 minutes.
- Let cool completely before making icing.
- In a bowl, whisk the confectioner's sugar and 2 tablespoons of milk. If the icing is too thick, add a bit more milk. If it's too thin, add more confectioner's sugar.
- With a fork, spoon, or using a decorating bag, drizzle the icing on the cookies.
Notes
An oven thermometer ensures temperature accuracy.
If you don't have 3 baking trays, be sure to let the tray cool completely before adding dough.
Most bakers use unsalted butter. (I personally prefer salted.)
A digital scale is helpful for measuring ingredients AND for when you need to divide the dough and cinnamon mixtures in half.
Don't forget to freeze the log of dough. Alternatively, you may refrigerate for 2 hours.
A 12-inch disposable decorating bag is handy for piping the icing, but you may also drizzle with a fork or spoon.
Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 75mgCarbohydrates: 16gFiber: 0gSugar: 10gProtein: 1g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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Did you make this recipe and think it was great or do have any questions? Leave a comment below and rate the recipe using stars (5 stars means you love it!)
Trish
When the cookies are done, what’s the best way to cool them? Straight from baking sheet to rack, or X number of minutes on the baking sheet then to rack?
Meaghan Mountford
Hi Trish, You can wait 10 to 15 minutes to move to a rack. I tend to be not-too-strict with my timing on cooling, but I wait long enough so the cookies won't bend or break if I attempt to move them. I then let them cool totally before icing.
Trish
Thank you for your quick response.