Cinnamon Roll Cookies

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Cinnamon Roll Cookies turn the cinnamon sugar goodness of the gooey breakfast treat into easy-to-eat dessert! Drizzled with sweet cream cheese icing, these cinnamon cookies are an instant new favorite.

This cookie recipe is the latest in a long line of desserts inspired by my love of cinnamon rolls. Try my Cinnamon Roll Rice Krispie Treats and this Cinnamon Roll Cheesecake Cake too!

Cinnamon roll cookies drizzled with cream cheese icing on a piece of parchment paper.
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Why These Cookies are Best

These cookies were a huge hit! I love how pretty the spirals look; just like cinnamon rolls but even neater because the cookies don’t puff up as they bake.

  • Beautiful spirals of cinnamon sugar.
  • Soft cookies made from scratch.
  • An easy twist on your everyday roll out cookie recipes!
  • Extra delicious topped with cream cheese icing.

That buttery cinnamon sugar filling is sweet enough that the cookies almost don’t even need the icing.

But I firmly believe that anytime you can put cream cheese frosting on a dessert you absolutely should.

Ingredient Notes

Ingredients needed to make cinnamon roll cookies.

The cookie dough is made from a familiar combination of butter, sugars, egg and flour. A few additional ingredients give it the perfect soft texture and incredible cinnamon roll cookie flavor!

  • Cornstarch – Keeps the cookies soft and chewy as they bake.
  • Cinnamon – We add a bit of extra cinnamon to the cookie dough itself for added flavor.
  • Filling – The combination of melted butter, brown sugar and lots of cinnamon makes the cookies taste just like cinnamon rolls!
  • Vanilla extract – Elevates and complements the taste of the cinnamon and brown sugar. Use our homemade vanilla extract for great flavor.
  • Cream cheese icing – Cream cheese gets blended with powdered sugar and milk to create a pourable icing perfect for drizzling over the baked cookies.
Step by step photos showing how to make cinnamon roll cookies.

Tips and Tricks

Once you learn how to make cinnamon roll cookies, you’ll want to make them all the time!

The method is easy enough, but I have found there are a few key steps that make a big difference.

  • Chill the dough! This helps the cookies hold their shape so you can see the tight cinnamon pinwheel spirals after baking. In this recipe, you will chill the dough both before AND after adding the filling.
  • Let cold dough warm up slightly. If the dough is still super cold it will likely break and crack when you try to roll it. Take the dough out of the refrigerator a couple of minutes before you plan to roll it out and add the filling.
  • Use a silicone mat to roll the cookie dough into a tight log. Parchment paper works too if you don’t have a silicone mat.
Cookies cooling on a wire cooling rack.

Recipe FAQs

What should I do if the dough cracks when I roll it up?

If the dough cracks or breaks, you can use your fingers to to smooth it out. A few cracks in the dough are okay. They will fix themselves when the cookies expand slightly in the oven!

How should I store cinnamon roll cookies?

Store the cookies in an airtight container in the refrigerator. You can also store them at room temperature without the cream cheese icing.

Can I make the dough ahead of time and freeze it?

You sure can. The dough stays good in the freezer for a couple of months. Let the frozen dough thaw in the refrigerator for a few hours before slicing and baking.

Can I freeze the baked cookies?

Yes, once baked cinnamon roll cookies hold up well in the freezer for about 3 months! I prefer to freeze them without the icing, then add the icing fresh before serving.

Cinnamon roll cookie with a bite taken out.

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Cinnamon Roll Cookies

5 from 1 vote
By: Aimee
Cinnamon Roll Cookies turn the cinnamon sugar goodness of the gooey breakfast treat into easy-to-eat dessert! Drizzled with sweet cream cheese icing, these cinnamon cookies are an instant new favorite.
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 18 cookies


For the Cookies

  • 1 cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon

For the filling

  • 3 Tablespoons unsalted butter melted
  • ½ cup light brown sugar packed
  • 1 Tablespoon cinnamon

For the icing

  • 1 cup powdered sugar
  • 2 Tablespoons cream cheese softened
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extact
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  • Ina large mixing bowl, combine the butter, sugar, and brown sugar with the paddle attachment. Beat on medium high for 3-4 minutes, until pale in color and mixture is fully combined. Scrape down sides of the bowl as needed.
  • Add in the egg and vanilla extract, mix until incorporated.
  • Add flour, cornstarch, baking powder, salt, and cinnamon just until blended.
  • Drop cookie dough onto a piece of plastic wrap and refrigerate for about 15-20 minutes.
  • Roll out chilled cookie dough into a 12×10-inch rectangle (on a floured piece of parchment paper or silicone baking mat).
  • Spread the melted butter onto the cookie dough. In a small bowl, combine the brown sugar and cinnamon for the filling. Sprinkle evenly over the melted butter.
  • Use the silicone mat or parchment paper to tightly roll the cookie dough from the long side. If dough cracks slightly, use fingers to smooth it out (some cracks are okay).
  • Wrap dough in plastic wrap and freeze for about 15-20 minutes.
  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper (or silicone baking mat).
  • Slice cookies with a sharp knife about 1/2-inch in thickeness. Place cookies 2-3 inches apart on the cookie sheet.
  • Bake for 12-15 mninutes, or until the edges begin to brown. Let the cookies cool on baking sheet for about 10 minutes before transferring to wire rack (lined with parchment paper, optional) to cool completely.
  • For the icing, whisk together all the ingredients until smooth. Drizzle over cooled cookies.


  • Store cookies in airtight container in the refrigerator (or room temperature) for up to 5 days.
  • Freeze cookies in airtight container for up to 3 months.
  • If dough is too cold before rolling it will crack. Allow to sit for a few minutes and try rolling again.


Serving: 1cookie, Calories: 282kcal, Carbohydrates: 39g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Cholesterol: 44mg, Sodium: 104mg, Fiber: 1g, Sugar: 22g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Beautiful appearance, impressive flavor and perfect soft chewy texture: these cinnamon roll cut out cookies have it all!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 3, 2022

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5 from 1 vote (1 rating without comment)

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