Cinnamon Roll Cookies were one of the first popular recipes on Mama Loves Food – make them for your next cookie exchange!
Cinnamon Roll Cookies are the best part of breakfast and dessert all in one. When I made these originally, my brother told me I ruined him for life. And while I think possibly he was being a touch dramatic. They really are that good.
Cinnamon, butter, and sugar in a chewy sugar cookie. Mmmmm, yes.
Make sure you get plenty of yummy cinnamon and sugar on your cookies – just like breakfast cinnamon rolls, we want these cinnamon roll cookies to be over the top with flavor and deliciousness. Definitely eat them with friends.
Everyone knows calories don’t count when you’re with friends.
Definitely refrigerate the dough for at least a couple hours (or freeze for a short time), this makes it much easier to cut. I prefer my cinnamon roll cookies on the thinner side, but feel free to go nuts and cut yours thicker!
The thicker you go, the longer you should freeze though, otherwise they may spread too much. Baking on a silicone mat will keep the cookies from sticking – important since the filling has sugar which P.S. is super sticky.
But P.P.S. is super delicious.
Would you eat these Cinnamon Roll Cookies for breakfast or dessert? Maybe lunch? I’m thinking dessert. As in dessert after breakfast, dessert after lunch, and dessert after dinner! Maybe even dessert after dessert. Is that a thing?
How would you make your Cinnamon Roll Cookies? Thick or thin? I like to make mine thin, almost crispy and then drenched in icing, because icing is so good. So. Very. Good.
My brother prefers his cookies thicker and chewy. You could even serve the icing separately as a dip for the cinnamon roll cookies.
Cinnamon Roll Cookie making tools
Silicone Baking Mats – These baking mats are like permanent parchment paper. Nothing sticks to them! They’re an absolute must have for cookie baking.
Classic Wooden Rolling Pin – Of all my rolling pins, my inexpensive wooden rolling pin is my absolute favorite. It’s something everyone needs in their kitchen.
Baker’s Half Sheet – We have a half dozen or so, and if there was more room in my kitchen I’d have a full dozen bakers half sheets!
‘Home Made’ Cookie Stamps – I’m a little obsessed with cookie stamps. You can stamp shortbread cookies before baking, or softer cookies as soon as they come out of the oven. So fun!
More recipes like cinnamon roll cookies
Vanilla Dipped Gingerbread Cookies – Another perfect cookie for your coffee! Or put a few in a mug and give them to a friend for Christmas!
Peanut Butter Chocolate Chip Cookies – You will not believe how ridiculously easy these cookies are – even my nine year old can make them on his own.
Easy Ginger Molasses Cookies – Inspired by a dear friend’s Aunt Isabel, these are sweet, just a little spicy, and just thoroughly delicious. It’s the cookie folks ask for year after year!
PB&J Thumbprint Cookies – Peanut butter and jelly cookies are a fun take on your classic brown bag lunch!
Monkey Bread – Although Monkey Bread seems to have been around for ages, you might not know it by that name. Some recipes call this “pull-apart bread” or “pinch bread” or “bubble bread”.
How to make Cinnamon Roll Cookies
Cinnamon Roll Cookies
Cinnamon Roll Cookies are the best of breakfast and dessert all rolled into one!
- One batch sugar cookie dough you can make your own, or just buy a roll
- 1/4 stick butter melted
- Brown Sugar
- 1 cup powdered sugar
- 1/2 teaspoon real vanilla extract
- 1/2 tablespoon milk or cream
- 1/2 tablespoon melted butter
- Roll out sugar cookie dough into a large rectangle (flour your rolling surface to avoid stickage!)
- Lather with melted butter
- Sprinkle liberally with a layer of cinnamon
- Sprinkle liberally with a layer of brown sugar
- Roll up and wrap in foil or plastic wrap
- Chill for two hours (or place in freezer for 30 minutes)
- Slice cookies off roll and bake according to sugar cookie directions. (I found thin slices worked best).
Drizzle with glaze & enjoy!
- Glaze Instructions:
- Mix liquid ingredients.
- Very slowly drizzle butter/milk mix into confectioner's sugar, stirring constantly until you get desired consistency
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