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.)
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.