Cinnamon Roll Sugar Cookies

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Cinnamon Roll Sugar Cookies with vanilla icing are the perfect cookie to bake this holiday season! A sweet vanilla sugar cookies rolled with the most delicious cinnamon sugar filling, refrigerated, sliced, and baked until they’re just beginning to color. Then, each cookie is then finished with a light drizzle of vanilla icing. They’re the perfect make-ahead cookie to bake for this weekend, your Christmas cookie boxes, or just when you’re craving cinnamon rolls, but don’t want to make them. Every bite is soft, sweet, cinnamon-y, and taste just LIKE a cinnamon roll, but maybe even a bit better!

front shot of two stacked cinnamon roll cookies with more around on parchment paper.

About The Recipe

‘Tis the season for all things cookies! I know we’re all still probably full from Thanksgiving, but I am just so excited for all things Christmas. We’ve already started switching decorations over from Fall to Christmas and are getting everything ready for the tree!

For us, cinnamon rolls are kind of synonymous with this time of year. So, we actually were originally talking about sharing a cinnamon roll recipe today, but we realized it has been almost a month since we shared our last cookie recipe…and with December in just 3 days, we knew we wanted to share another cookie recipe ASAP!

Which is how the idea for these cookies came to be. We combined our love for cinnamon rolls and cookies to create, what we consider, one of the best cookie recipes on our blog!

Though, getting it to this was a little more difficult than we thought. We immediately knew we needed to do a pinwheel-style cookie, but we thought that we should do just a dry cinnamon-sugar mixture as the filling…this did not work at ALL!

Our cookies were a mess and we almost scrapped the idea after that attempt.

Until we decided to just try and fill the cookies with our normal cinnamon roll filling. Turns out, that’s exactly what these cookies needed! The filling holds tight, stays after cooling, and tastes SO. GOOD.

pulled back shot of cinnamon roll cookies on parchment paper with three stacked in the middle and bite missing from top cookie.

Oh, and when you finish these cookies with vanilla icing? It’s honestly just like having a cinnamon roll! Every bite is buttery, cinnamon-y, sweet, and just melts in your mouth.

If you only bake one cookie this holiday season, it NEEDS to be these cinnamon roll sugar cookies!

Reasons You Will Love These Cinnamon Roll Cookies

  • So much easier to make than actual cinnamon rolls.
  • Taste almost just LIKE a cinnamon roll.
  • Buttery, sweet, cinnamon-y, and just melts in your mouth.
  • A slice and bake cookie! Which makes it the perfect make-ahead cookie for this Christmas season.
  • The perfect addition to your holiday cookie boxes.
close up of nine cinnamon roll cookies on parchment paper with brown string and cinnamon sugar around.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cookies:

  • Unsalted Butter
  • Granulated Sugar
  • Large Egg
  • Vanilla Extract
  • All-Purpose Flour
  • Salt
  • Baking Powder
vanilla, butter, flour, egg, baking powder, salt, and sugar on marble surface.

For The Filling:

  • Unsalted Butter
  • Brown Sugar
  • Ground Cinnamon
  • Salt
  • All-Purpose Flour
  • Vanilla Extract
butter, cinnamon, salt, brown sugar, flour, and vanilla on marble surface.

For The Icing:

  • Powdered Sugar
  • Whole Milk
  • Vanilla Extract
powdered sugar, milk, and vanilla on marble surface.

How To Make Cinnamon Roll Cookies

Step 1: Make the filling

Cream butter in small bowl with an electric mixer.

Add the brown sugar, cinnamon, salt, flour, and vanilla. Beat until well combined and creamy. Set aside.

Step 2: Make the cookie dough

In a medium bowl, beat butter and sugar with an electric mixer until smooth and creamy, about 1-2 minutes.

Add egg and vanilla. Beat until well incorporated.

Add flour, salt, and baking powder. Mix only to blend.

Step 3: Roll and fill

Turn dough out onto a lightly floured piece of parchment. Roll into a 9 x 11 inch rectangle.

Spread filling over entire surface of dough.

Starting with the long side, roll up jellyroll-style. Wrap up in parchment, tucking ends under. Refrigerate at least 2 hours.

Step 4: Slice and bake

Slice dough roll into ½ inch slices. Place on prepared sheet pans. Bake for 12 minutes, or until just starting to color around the edges.

Step 5: Make icing

Combine all ingredients in a small bowl. Beat until smooth.

Drizzle over cooled cookies.

baked cinnamon roll cookies on sheet pan with icing drizzled over the top.

How To Store

There are a couple of different ways you can store these cookies! Once the dough is made and rolled, you can keep the cookies wrapped in parchment and in the fridge for 1-2 days. You can also freeze the log of cookie dough in a zip-top freezer safe bag for up to 2 months (you can also freeze individual slices and bake them when you’re craving a cookie)!

Once the cookies are baked, you can keep them in a zip top bag or airtight container and freeze for 1-2 months.

Looking for more recipes like this? Here are a few you may like: No Yeast Cinnamon Rolls, Pecan Pie Bars, Apple Walnut and Oatmeal Cookies, Cranberry Pistachio Slice and Bake Cookies, Danish Wedding Cookies

cinnamon roll cookies on parchment paper with marble riser beside with more cookies, two measuring cups of cinnamon sugar, and white flowers around on marble surface.

Expert Tips

  • Be careful to not over-mix the cookie dough!
  • Try and roll the cookies as tight as you can.
  • Don’t skip refrigerating the dough!
  • You can refrigerate the dough overnight, if desired.
  • To get evenly sized cookies, use a ruler or tape measure to ensure each cookie is the same size.
  • Make sure to use a sharp knife to cut the cookies!
  • For clean cuts, be sure to clean your knife after each slice.
  • Let the cookies cool on the pan before moving them.

When you make this Cinnamon Roll Sugar Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

front shot of two stacked cinnamon roll cookies with more around on parchment paper.

Cinnamon Roll Sugar Cookies

Traci
Simple make-ahead slice and bake Cinnamon Roll Sugar Cookies…which are the best cookie to enjoy this holiday season! Every bite is buttery, sweet, cinnamon-y, and taste just like a cinnamon roll. So delicious!
5 from 3 votes
Prep Time 25 mins
Cook Time 12 mins
Refrigeration Time 2 hrs
Total Time 2 hrs 37 mins
Course Desserts
Cuisine American
Servings 21
Calories 129 kcal

Ingredients
 

Cookies

  • Tablespoons unsalted butter, room temperature
  • 7 Tablespoons granulated sugar
  • 1 large egg, room temperature
  • ¾ teaspoon vanilla extract
  • cups all purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder

Filling

  • ¼ cup unsalted butter, room temperature
  • ¼ cup brown sugar, firmly packed
  • 1 Tablespoon ground cinnamon
  • teaspoon salt
  • 2 Tablespoons all purpose flour
  • ½ teaspoon vanilla extract

Icing

  • cup powdered sugar, sifted
  • teaspoon whole milk
  • ½ teaspoon vanilla extract

Instructions

Filling

  • Cream butter in small bowl with an electric mixer.
  • Add brown sugar, cinnamon, salt, flour, and vanilla.
  • Beat until well combined and creamy. Set aside.

Cookies

  • In a medium bowl, beat butter and sugar with an electric mixer until smooth and creamy, about 1-2 minutes.
  • Add egg and vanilla.
  • Beat until well incorporated.
  • Add flour, salt, and baking powder.
  • Mix only to blend.
  • Turn dough out onto a lightly floured piece of parchment.
  • Roll into a 9"x11" rectangle.
  • Spread filling over entire surface of dough.
  • Starting with the long side, roll up jellyroll-style.
  • Wrap up in parchment, tucking ends under.
  • Refrigerate at least 2 hours.
  • When ready to bake, heat oven to 375 °F.
  • Line 2 sheet pans with parchment paper. Set aside.
  • Slice dough roll into ½ inch slices.
  • Place on prepared sheet pans.
  • Bake for 12 minutes, or until just starting to color around the edges.

Icing

  • Combine all ingredients in a small bowl.
  • Beat until smooth.
  • Drizzle over cooled cookies.

Notes

  • Be careful to not over-mix the cookie dough!
  • Try and roll the cookies as tight as you can.
  • Don’t skip refrigerating the dough!
  • You can refrigerate the dough overnight, if desired.
  • To get evenly sized cookies, use a ruler or tape measure to ensure each cookie is the same size.
  • Make sure to use a sharp knife to cut the cookies!
  • For clean cuts, be sure to clean your knife after each slice.
  • Let the cookies cool on the pan before moving them.

Nutrition

Serving: 1cookieCalories: 129kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 25mgSodium: 80mgPotassium: 22mgFiber: 0.5gSugar: 9gVitamin A: 207IUVitamin C: 0.01mgCalcium: 14mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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