Cinnamon Roll Cookies
Updated
Updated
I make these Cinnamon Roll Cookies when I’m craving that bakery-style cinnamon roll flavor but don’t want to wait around for dough to rise. I start with a soft sugar cookie dough, roll it up with brown sugar and cinnamon, and bake it until the cookies are tender with pretty swirls throughout. I drizzle them with a simple cream cheese frosting that melts just slightly into every nook and cranny. They have all the warm, sweet, cinnamon-roll flavors I crave—minus the early morning alarm and the extra work.
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Easy Cinnamon Roll Cookies
If you love classic cinnamon rolls as much as I do, you’ll definitely love these cinnamon roll cookies! They take my favorite parts of cinnamon rolls—the cinnamon-sugar filling and the icing—and add them to a sugar cookie base. For me, it’s the best of both worlds.
To keep things simple, I use refrigerated sugar cookie dough and store-bought cream cheese frosting, though you can certainly take these up a level by making everything from scratch. My favorite sugar cookie recipe works well if you go that route.
I find myself reaching for these cinnamon roll cookies all fall long, and they always earn a spot on my holiday cookie platter—they’re cozy, festive, and disappear faster than just about anything else I serve.
Helpful Tips
- Bring the dough to room temperature. It will be easier to work with it. You can use it straight from the refrigerator, but it will likely require more work to incorporate the all-purpose flour.
- Don’t roll the dough too thin. Keep the dough thick, about ½-inch, in a large rectangle of about 5 inches by 9 or 10 inches. Try to get it as even as possible, but be sure not to make the middle too thin.
- Chilling the dough is not required. But I do recommend it for the best results. You can cut and bake the dough warm, but it will spread, and you will get thin cookies. You can also make the dough ahead of time and chill it overnight, as it doesn’t matter how long it’s chilled.
Cinnamon Roll Cookies
Ingredients
- 16.5 oz. tube refrigerated sugar cookie dough, room temperature
- ¼ cup all-purpose flour
- 2 tbsp salted butter, melted
- ⅓ cup dark brown sugar, firmly packed
- 2 tsp cinnamon
- ⅓ cup cream cheese frosting
Instructions
- Knead together the sugar cookie dough and all-purpose flour in a medium mixing bowl until combined and the dough is no longer sticky.
- Roll the dough out on a silicone mat or a floured surface until it is a rectangle about 1/2-inch thick.
- In a small mixing bowl, stir together the butter, brown sugar, and cinnamon until thoroughly combined.
- Gently spread the sugar mixture all over the cookie dough. (You don’t want to press the sugar mixture too far into the dough or thin the dough. Instead, just gently spread the mixture with a spatula until it is thinly but evenly covering the cookie dough.)
- Gently roll the cookie dough up from the shorter side. (If you use a silicone mat, you can use that to help lift and roll the dough. Go slowly, so you don’t tear the cookie dough.)
- Wrap the cookie dough log in plastic wrap and refrigerate for 1 hour or until firm.
- When ready to bake your cookies, preheat your oven to 350°F and line two large baking sheets with parchment paper.
- Remove the dough from the refrigerator and unwrap it.
- Use a sharp knife to cut cookies about ½-inch thick and lay them on the prepared baking sheets.
- Bake one sheet at a time for 14-17 minutes or until the cookies begin to brown around the edges.
- Remove from the oven and allow to cool on the rack for about 10 minutes.
- Place the frosting in a small, microwave-safe bowl and heat in the microwave for 10 seconds or just until it becomes the consistency of a thick glaze. Mix well and then drizzle over the cookies. Let set.
- Serve warm or cooled and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Cinnamon Roll Cookies Step by Step
Gather your ingredients.
Prepare the dough: Knead 1 tube of sugar cookie dough and ¼ cup flour until combined and the dough is no longer sticky. You want the dough to be firm enough to roll up before chilling it. You may or may not need to add the flour to your dough.
Roll the dough: Roll the dough into a rectangle ½-inch thick.
Add the sugar mixture: Combine 2 tbsp melted butter, ⅓ cup brown sugar, and 2 tsp cinnamon, and spread it over the cookie dough in a thin but even layer.
Roll and chill: Gently roll the cookie dough into a log and wrap it in plastic wrap to chill for an hour. Be sure to move slowly and work starting on the short side of the rectangle. If you rush the process, you are more likely to rip the dough, losing the pretty swirl you want in these cookies. Patience is super important in this step.
Refrigerate dough for 1 hour or until firm.
Preheat your oven to 350°F and line two large baking sheets with parchment paper. Once the dough is done chilling, remove it from the fridge and cut it into ½” thick cookies.
Bake: Transfer them to the baking sheets. Bake, one sheet at a time, for 14 to 17 minutes. Cool for 5 to 10 minutes.
Add the frosting: Warm the frosting for 10 seconds in the microwave until it has the consistency of a thick glaze and is spreadable. Mix well and drizzle over cookies.
Serve and enjoy!
Serving Suggestions
These are great warm from the oven, though note that you’ll need to let them cool somewhat before adding the icing. You can also enjoy them at room temperature, once they’ve cooled completely. I like to pop them in the microwave for 5 to 10 seconds to enjoy them warm later on.
I love creating fun and exciting cookie platters for the holidays, so along with these cinnamon roll cookies, I’ll prepare iconic gingerbread cookies, fun and colorful Grinch cookies, and a batch of these rich and decadent butter cookies.
How to Store
Allow the cookies to cool completely before storing them in an airtight bag or container. They will be good for 3-5 days. I recommend separating layers with parchment or wax paper if you need to stack them.
These cookies can be stored in the refrigerator for up to a week or frozen for 2 months. Note that if refrigerated or frozen, they may harden or change in texture. If freezing, I recommend leaving the icing off and drizzling it on fresh once thawed.
Looks delicious