Cinnamon Roll Cookies

When you’re keen for cinnamon rolls, but not quite in the mood to bake a 10-step, start-the-night-before recipe, these cinnamon roll cookies are the next best thing. They have everything we love about cinnamon rolls: the iconic swirl, the cinnamon-sugar filling and the thick vanilla glaze, but with zero need for a finicky yeast dough. Soft on the inside and a bit crispy on the outside, they’re the cookie version of the best cinnamon rolls.

Ingredients for Cinnamon Roll Cookies

• Butter: The butter is a prominent ingredient in this recipe—you’ll need almost three sticks of it—so buy one of the best butter brands. With all that butter, you’ll really be able to taste the flavor.
• Sugars: We use a mix of confectioners’ sugar and granulated sugar for this recipe. Confectioners’ sugar keeps the cookies light and soft while granulated sugar adds crisping power.
• Orange zest: Scratch a bit of orange zest into the dough to brighten and refresh the flavor. Orange pairs beautifully with cinnamon!
• Egg: You’ll only need one egg for this entire cinnamon roll cookies recipe. Take the egg out of the fridge 30 minutes before starting the recipe so it comes to room temperature and blends in the batter better.
• Vanilla: From the dough to the filling to the glaze, vanilla extract is in every component of this recipe. You’ll need 3-1/2 teaspoons total.
• All-purpose flour: Bread flour is used when making cinnamon rolls because it has a higher gluten content which makes the dough super stretchy. Cookies don’t need to be stretchy, but this dough can’t exactly be delicate since it has to be rolled up, which is why we opt for all-purpose flour.
• Filling: The thick, warm, sugary, cinnamon filling is a mixture of butter, brown sugar, light corn syrup, vanilla extract, all-purpose flour, a hearty tablespoon of cinnamon and a dash of salt.
• Glaze: Confectioners’ sugar, light corn syrup, vanilla extract and water are stirred together to make a quick vanilla glaze.

Directions

Step 1: Cream the butter and sugar

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In a large bowl, use a hand mixer or stand mixer to cream the butter, confectioners’ sugar, granulated sugar, orange zest and salt until light and fluffy, five to seven minutes.

Step 2: Add the eggs

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Beat in the egg and vanilla extract.

Step 3: Add the flour

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Gradually beat in the all-purpose flour just until combined.

Editor’s Tip: If your kitchen is especially warm today, wrap the dough in storage wrap and let it chill in the fridge for 30 minutes.

Step 4: Roll out the dough and chill

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On a baking sheet, roll out the dough between two sheets of waxed paper into a 12-inch square. Refrigerate the dough for 30 minutes.

Step 5: Make the filling

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In a bowl, use a hand mixer or stand mixer to beat together the softened butter, brown sugar, light corn syrup and vanilla.

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Add the all-purpose flour, cinnamon and salt, and beat well.

Step 6: Roll up the dough and freeze

Remove the top sheet of waxed paper from the dough. Using an offset spatula or rubber spatula, spread the filling over the dough to within a 1/4 inch of the edges.

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Using the waxed paper that’s underneath the dough, roll the dough up tightly jelly-roll style, removing paper as you roll.

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Cover the rolled log with storage wrap and freeze until the dough is firm, about 30 minutes.

Step 7: Cut and bake

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Preheat your oven to 375°F. Take the storage wrap off the dough and cut the dough crosswise into 1/4-inch slices. Place each piece 2 inches apart from one another on parchment-lined baking sheets.

Bake the cookies until the edges are lightly browned, 10 to 12 minutes. Cool the cookies on pans at room temperature for five minutes. Remove the cookies to wire racks to cool completely to room temperature.

Step 8: Drizzle with glaze

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In a small bowl, whisk together confectioners’ sugar, light corn syrup, vanilla and enough water to reach desired consistency.

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Spread or drizzle over the cookies. Let stand at room temperature until set. Enjoy!

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Recipe Variations

• Roll in nuts or chocolate chips: For more texture and flavor, sprinkle nuts or mini chocolate chips on top of the cinnamon sugar just before rolling up the cookies.
• Create more flavor: Cinnamon is hugely present in these cookies, but if you want to add a few more fall spices, sprinkle a tiny bit of nutmeg, clove, allspice and/or ground ginger into the shortbread dough.
• Make it dairy-free: Make this cinnamon roll cookie recipe dairy-free by simply swapping the butter for a good vegan butter brand. That’s it!

How to Store Cinnamon Roll Cookies

Store cinnamon roll cookies in an airtight container at room temperature. They can be kept for up to four days. We don’t recommend stacking them as it might smudge their glaze.

Can you freeze cinnamon roll cookies?

You absolutely can freeze cinnamon roll cookies! If they’re assembled, cut and unbaked, stack them in an airtight container with a piece of parchment or waxed paper in between each layer to prevent them from sticking. No need to thaw before baking, just add a few more minutes of baking time.

To freeze baked and glazed cookies, place them on a baking sheet, uncovered, and pop them in the freezer for 30 minutes so the glaze hardens. Then transfer them to an airtight container with a piece of parchment or waxed paper in between each layer to prevent them from sticking. Thaw on the counter for one hour. They can be kept frozen for up to two months.

Cinnamon Roll Cookies Tips

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How else can I decorate these cinnamon roll cookies?

These cinnamon roll cookies are topped with a vanilla glaze. However, cinnamon rolls are commonly finished with a cream cheese frosting, so drizzle a cream cheese glaze on instead! A maple glaze would be delicious, too. Borrow the recipe from our maple-glazed cinnamon chip bars.

How do I serve cinnamon roll cookies?

A cinnamon roll cookie is perfect alongside a coffee or espresso drink, especially your favorite copycat coffee shop drinks. Honestly, these cookies are so beautiful and unique that they make a delicious edible gift.