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These Cinnamon Roll Cookies are a slice and bake spiral cookie made with a cinnamon filling and delicious glaze. They really do taste like a crunchy version of a cinnamon roll – they’re the perfect holiday cookie!
The BEST Cinnamon Roll Cookies
Cinnamon rolls are a fan favorite recipe amongst many, but have you ever tried turning them into cookies? They are swirl sugar cookies which is a version of my butter cookie recipe, but made with a cinnamon filling and a classic glaze. Slice and bake spiral cookies are the easiest ones to make – crunchy, sweet, and so good.
Ingredients Needed
- Sugar: This recipe contains all three kinds of sugar. Granulated sugar is found in the cookies along side light brown sugar for extra flavor. Powdered sugar (or confectioners’ sugar) is found in the glaze!
- Milk: Milk mixed with powdered sugar creates the best glaze. It’s simple and delicious.
- Cinnamon: The cinnamon flavor works its way through every part of this cookie!
- Butter: I use unsalted butter – if you’re using salted butter just reduce added salt.
- Vanilla: 1 tsp of vanilla does the trick every time!
How to make Cinnamon Roll Cookies
- Cream butter, granulated sugar, and brown sugar in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add egg, salt, and vanilla extract.
- Slowly mix in flour until the dough comes together. These do not need any baking soda or powder – we do not want them to spread.
- Mix together remaining sugars with cinnamon in a small bowl. Divide dough in half and roll one half into a large rectangle with a rolling pin. Sprinkle half the filling mixture over the dough, then tightly roll up the dough.
- Cover with plastic wrap and refrigerate until firm, at least one hour. Repeat with second half of dough.
- Slice the cookie dough logs with a sharp knife and place evenly on a baking sheet. Bake until no longer glossy on top and the edges and bottom are light golden brown.
- Whisk together powder sugar, vanilla, and milk. Drizzle over cookies.
Expert Tips
- If it is easier for you, you can make the dough ahead of time (up to 3 days).
- You want to try and keep the logs as rounded as possible, so don’t lay them on fridge shelf because they will get flat on one side. Instead try keeping them upright in a glass.
- Swap out a cream cheese frosting instead of the glaze! These would also go great on a cookie platter with Oatmeal Cranberry Cookies!
Storage
Store cookies in an airtight container at room temperature. Cookies can be frozen (baked or as logs) for several months.
Cinnamon Roll Cookies Recipe
These spiral cookies have a delicious cinnamon sugar filling with an even better glaze. The perfect cinnamon roll cookies!
Recipe Video
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Ingredients
Cookies:
- ½ cup (113g) unsalted butter, softened
- ⅔ cup (134g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups (248g) all-purpose flour
Filling:
- ¼ cup (50g) packed brown sugar
- 2 teaspoons ground cinnamon
Frosting:
- 1 ½ cups (170g) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Cream butter, granulated sugar, and ¼ cup (50g) brown sugar in a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
- Mix in egg and vanilla and salt, then slowly mix in flour until dough comes together.
- Mix together remaining ¼ cup brown sugar and ground cinnamon in a small bowl.
- Divide the dough in half. Place a large sheet of waxed paper or parchment paper on your work surface. Place half of the dough on the paper and press lightly to flatten; top with a second sheet of paper. Press and roll into an 8-inch square.
- Sprinkle half the filling mixture over the dough, then tightly roll up the dough. Cover with plastic wrap and refrigerate until firm, at least one hour.
- Repeat with second half of dough.
- Preheat oven to 375°F. Line 2 cookie sheets with silicone baking mats or parchment paper.
- Slice the cookie dough logs into ¼ to ½ inch thick cookies and place evenly spaced on cookie sheet (2-inches apart). Bake 8-10 minutes or unitl no longer glossy and the bottoms just start to turn golden brown. Cool completely before frosting.
- Whisk together powdered sugar, vanilla, and milk (starting with 2 tablespoons and increasing a little bit at a time until you get a drizzle consistency). Drizzle over cookies.
Recipe Notes
- Store in an airtight container for up to 5 days.
- Make the dough head of time up to 3 days and keep in the refrigerator.
- Cookies can be frozen in an airtight container after baking or you can freeze the dough logs.
- To avoid a flat side of the cookies (from sitting on a shelf in the fridge), place the dough logs right side up in a drinking glass to chill.
Recipe Nutrition
Serving: 1serving | Calories: 142kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 20mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 90IU | Vitamin C: 0.004mg | Calcium: 8mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
I am really excited to see that the cookie logs can be frozen! This time of year, having cookies ready to be sliced and baked is a huge time saver. Thanks for the recipe 🙂
I’ve been looking at this recipe for several days and finally made them this morning. Actually, I made the dough yesterday afternoon and baked them today. Worked great and they are to die for warm from the oven without the frosting and as they cool. Haven’t frosted them yet. Hopefully enough of them will last until I do (if I don’t eat them all first).
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