Cinnamon Roll Cookies
These delicious Cinnamon Roll Cookies are filled with buttery cinnamon sugar and topped with a sweet glaze — just like the bakery classic, in cookie form!
Iced Cinnamon Roll Cookies
There is nothing quite so comforting as the smell of fresh cinnamon rolls wafting through the house. Now you can get that same experience without having to make complicated yeast dough…allow me to introduce…cinnamon roll COOKIES!!
These buttery sugar cookies have a cinnamon swirl and sweet sugar glaze, just like the real thing.
This cinnamon roll recipe has been in our family for over 50 years! My Granny used to make them for us and now my mom will make them for us on special occasions. They are the best cinnamon rolls I’ve ever tasted in my life…and I’ve tried a LOT of cinnamon rolls! Anytime I see them at a bakery, I have to try them to see how they compare to our family recipe! So far none quite measure up!
The only downside (if you can really call it that) to the family recipe for cinnamon rolls is that they are pretty time intensive. The dough is from-scratch yeast dough, so it has to have time to rise.
That’s why I’m so excited about these cinnamon roll cookies! You get all the flavors of classic cinnamon rolls in a portable, hand-held cookie form. They taste and smell so amazing y’all!!
Ingredients
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 2 teaspoons of corn starch
- Pinch of salt
For the Cinnamon Sugar Filling:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 3 Tablespoons softened butter
For the Glaze:
- 1 cup powder confectioner’s sugar
- 4 Tablespoons of milk
- 1 teaspoon vanilla extract
Kitchen Tools Used
Affiliate links provided for your convenience in re-creating this pumpkin oatmeal cookie recipe; read disclosure policy here.
- Stand mixer or electric mixer and large mixing bowl
- Rolling Pin
- Baking Sheet fitted with Parchment Paper or Silicone Mat
- Cooling rack
- Non-stick silicone baking mats
- Wire whisk
- 3 Small Bowls
Instructions
To Make the Cookie Dough: Cream both sugars and the butter for about 90 seconds on medium speed, until soft and creamy. Add the egg and vanilla and mix for 1 more minute. Add the cornstarch and salt. Finally, mix in the flour until well combined. Cover dough with plastic wrap and chill in the refrigerator for an hour.
- Roll the dough out on a floured surface until it is about 1/2″ thick and as close to a rectangle shape as possible. Spread the softened butter on top of the dough.
- Whisk together sugars and cinnamon in a small bowl and sprinkle the sugar mixture on top of the buttered dough. Start at one side of the dough and roll inward, wrapping the dough up as tightly as possible, until you have a log shape (like you would for regular cinnamon rolls). Freeze for 30 minutes.
- Cut the log into 1/2 inch slices and place on cookie sheet about 4 inches apart…they will spread during baking!
- Bake for 10-12 minutes at 375°F until light golden brown. Remove from oven and allow to rest on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling.
To Glaze the Cookies
Whisk together the glaze ingredients until you have a pourable consistency. If the glaze is too thick, add another Tablespoon of milk. If the glaze is too runny, add another 1/4 cup of powdered sugar.
Drizzle the glaze over the cookies and allow to dry.
Frequently Asked Questions
How Many Cookies Does This Recipe Yield?
This recipe makes about 18 large cookies. Think about the big cookies you’d get at a bakery and you’ve got an idea of the size of our cinnamon roll cookies.
Do These Cookies Need To Be Refrigerated?
I recommend storing your cookies in an airtight container at room temperature. Refrigeration is not needed and may actually dry out the cookies faster.
If you’d like to freeze the cookies, wrap them individually in plastic wrap and place in a gallon size freezer bag. That way you can thaw out one at a time.
More Cinnamon Recipes To Try:
- Cinnamon Roll Mug Cake
- Pumpkin Oatmeal Cookies with Cinnamon Glaze
- Texas Roadhouse Cinnamon Honey Butter
- Copycat Starbucks Cinnamon Dolce Latte
- Cinnamon Roll Cake
- Fireball Cake
- Pumpkin Cinnamon Rolls
Cinnamon Roll Cookie Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Soccer Mom Blog
Cinnamon Roll Cookies
Equipment
- Cookie sheet
- Electric mixer
- Mixing bowls
- Wire cooling rack
Ingredients
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 2 teaspoons corn starch
- Pinch salt
For the Filling:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 3 Tablespoons softened butter
For the Glaze:
- 1 cup powdered sugar
- 4 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
To Make the Dough
- Cream both sugars and the butter for about 90 seconds on medium speed, until soft and creamy. Add the egg and vanilla and mix for 1 more minute. Add the cornstarch and salt. Finally, mix in the flour until well combined. Chill the dough in the refrigerator for an hour.
To Bake the Cookies
- Roll the dough out on a floured surface until it is about 1/2" thick and as close to a rectangle shape as possible. Spread the softened butter on top of the dough. Whisk together sugars and cinnamon and sprinkle on top of the buttered dough.
- Start at one side of the dough and roll inward, wrapping the dough up as tightly as possible, until you have a log shape (like you would for regular cinnamon rolls). Freeze for 30 minutes.
- Slice into cookies that are about 1/2" thick and place on cookie sheet about 4 inches apart...they will spread during baking!
- Bake for 10-12 minutes at 375°F. Remove from oven and allow to rest on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling.
To Glaze the Cookies
- Whisk together the glaze ingredients until you have a pourable consistency. If the glaze is too thick, add another Tablespoon of milk. If the glaze is too runny, add another 1/4 cup of powdered sugar.
- Drizzle the glaze over the cookies and allow to dry.
Notes
Nutrition
Pin our Cinnamon Swirl Cookies on Pinterest:
You might also like:
Cinnamon Rolls with Bacon and Maple Glaze
Cake Mix Red Velvet Cinnamon Rolls
- Cookie Cutter Pumpkin Carving - October 11, 2024
- My King of Christmas Tree Review - October 9, 2024
- Chocolate Mayonnaise Cake - September 25, 2024
