Cinnamon Roll Cookies – So Delicious, You Won’t Know What Hit You

  • cinnamon roll cookies

Cinnamon roll cookies are the easier, tastier answer to your cinnamon roll craving you didn’t know you needed—but will be so glad you tried! Soft, tender and chewy slice and bake sugar cookies feature a swirly ribbon of cinnamon and sugar that is irresistible. And they’re so easy to make!

Standard cookie ingredients are all you need to bring the dough together. And while they do require some chilling time it’s shorter than the rise time for most cinnamon roll doughs and less finicky—plus, if you’re super impatient you can pop it into the freezer! Then before you know it you’ll have your cinnamon craving conquered. These cinnamon roll cookies are the best EVER!


Ingredients (mix up order)


1 cup butter, room temp

1 cup packed brown or white sugar

2 eggs

1 tsp vanilla extract

2 tsp baking powder

3 cups flour

1 tsp cinnamon

1/2 tsp salt


1/2 cup brown sugar

2 Tb ground cinnamon


1 cup icing sugar

1/4 cup warm water

1/2 tsp meringue powder (optional but it makes it harder and adds a nice textural contrast)


1. For the dough, whisk together flour, baking powder, cinnamon, and salt.
2. Beat butter and brown sugar with a mixer until fluffy and creamy. Add eggs and vanilla and continue to beat until well mixed.
3. Slowly add the dry ingredients to the wet until incorporated.
4. For the filling, in a small bowl stir together sugar and cinnamon.
5. On a piece of parchment paperpat dough into a rectangle, about 9×16 inches, using your hands. It really helps to wet your hands as the dough is very soft and will stick to your hands.
6. Sprinkle about 2/3s of the of the cinnamon-sugar over the dough.
7. Roll the dough into a log from the long side using the paper to help you (see picture). Dust the outside of the log with the remaining cinnamon-sugar. Wrap in plastic wrap and refrigerate at least 3 hours.
8. Preheat oven to 350° and line two baking sheets with parchment paper.
9. Slice chilled dough into 1/2 inch thick slices and arrange on the baking sheets about 1.5 inches apart. Bake 10 minutes or so until they just barely begin to get golden. Let sit cool on the baking sheet 3-4 minutes before transferring to a cooling rack to cool completely.
10. Once cooled, mix together the icing ingredients and drizzle over the top. Leave at least an hour to dry. Then ENJOY!



Quick tip: This recipe makes about 40 cookies.

Recipe and image courtesy of Bex Bakes and Cakes.

By | 2017-12-29T03:58:49+00:00 December 12th, 2017|002, Dessert, Snacks|1 Comment

One Comment

  1. Diane Pendleton December 13, 2017 at 12:02 am - Reply

    Sounds great

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