Cinnamon Roll Cookies are a tasty combination of two classic treats-cinnamon rolls and cookies! These soft and buttery cookies are packed full of chunks of cinnamon sugar filling and drizzled with a sweet vanilla icing.
Currently obsessed with combining desserts. The fact that I don't have to choose between a cinnamon roll or a cookie, that I can have them both in one sweet bite is everything to me! If you're not a combo dessert girlie give my Cinnamon Rolls with Heavy Cream or my Butterscotch Cookies a try.
If you're looking for more delicious cookie recipes check out my Snickerdoodle Cookie Bars, Brownie Mix Cookies, or Sourdough Chocolate Chip Cookies!
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Why You'll Love This Recipe
- You get all of the delicious flavor of a cinnamon roll in cookie form, which is easier and quicker to make and eat! My Cinnamon Roll Pop Tarts are also a handheld twist on cinnamon rolls.
- The chunks of cinnamon sugar filling throughout and the drizzle of icing on top makes them not just appealing to eat but also to look at. The swirl on this Cinnamon Roll Cheesecake makes it equally appealing.
- The Cinnamon Roll Cookies have the perfect texture with slightly crisp edges and soft centers. Just like my Brown Butter Chocolate Chip Cookies!
- The slight spice from the cinnamon balances out the sweetness of the cookies and the icing perfectly. Get the same cinnamon spice in my Cinnamon Streusel Muffins.
Ingredients
Ingredient Notes
- Ground cinnamon will add flavor to the cinnamon sugar filling for the cookies. If you're a cinnamon lover check out my Strawberry Cinnamon Rolls.
- Using both granulated sugar and brown sugar gives the perfect balance of sweetness and moisture in the cookies. I use both sugars in my Raspberry and White Chocolate Cookies as well.
- Powdered sugar is used in the icing for the perfect amount of sweetness. I also use it in the icing for my Italian Cream Cake.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Make a cinnamon roll cookie sandwich by making a cream cheese icing and putting it between two cookies. If you're a cookie sandwich fan you'll love my Funfetti Cookie Sandwiches!
- Add some maple syrup or maple extract to the cookie dough or icing to make maple cinnamon cookies. I also use maple extract in my Maple Coffee Cake.
- For a fall twist add pumpkin puree to the cookie dough. Pumpkin puree is used in these Pumpkin Spice Cupcakes as well.
- For some added richness put chocolate chips in your cookie dough. Chocolate chunks add the perfect amount of richness in my Banana Chocolate Chunk Muffins.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a small bowl, combine the softened butter, brown sugar, and cinnamon and mix until fully combined.
STEP 2: Using clean hands, break the filling up into chunks of different sizes on a plate. Place in the freezer for at least 30 minutes.
STEP 3: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
STEP 4: Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 5: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 6: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.
STEP 7: Mix in the chunks of cinnamon sugar filling. Do this until just combined. Cover the cookie dough. Chill for at least 30 minutes. If you love cookie dough you should try out my Edible Cookie Dough Recipe. Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough. Bake the cookies for 10-12 minutes or until the edges are golden brown.
STEP 8: Combine all of the glaze ingredients in a small bowl and whisk until fully combined and free of lumps. Drizzle the cooled cookies with the icing.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQ's
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking. With the added butter in the cinnamon sugar filling you need to be extra sure to allow proper resting time. At least 30 minutes for the filling and then an extra 30 minutes minimum for the completed cookie dough before baking.
You sure can! I recommend scooping the cookie dough while it is soft and then placing it in the fridge for up to three days or in the freezer for up to two months. Don't make the icing until you are ready to use it.
Room Temperature: The Cinnamon Roll Cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
If you tried these Cinnamon Roll Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Cinnamon Roll Cookies
Ingredients
For Cinnamon Roll Filling:
- 3 tablespoons (42 grams) unsalted butter room temperature
- 6 tablespoons (79 grams) brown sugar packed
- ¾ tablespoons ground cinnamon
For Cookies:
- 1 ½ sticks (170 grams) unsalted butter room temperature
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) light brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
For Icing:
- ¾ cup (85 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk
Instructions
For Cinnamon Roll Filling:
- In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined.
- Using clean hands, break the filling up into chunks of different sizes on a plate and place in the freezer for at least 30 minutes.
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Mix in the chunks of cinnamon roll filling until just combined.
- Cover the cookie dough and chill for at least 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the baking sheet. Repeat with remaining cookie dough.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheet.
For Icing:
- Combine all of the glaze ingredients in a small bowl and whisk until fully combined and free of lumps.
- Drizzle the icing over the cooled cookies.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Anonymous says
Best cookie I’ve had in a long time. Like I pushed past my husband for another one after tasting it, while he was eating his second too!
Ellie Haley says
This made me giggle! I'm glad they were a hit