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. Cinnamon, butter, and sugar in a chewy sugar cookie. Mmmmm, yes. (And if you love easy cookie recipes, definitely also try our chocolate cake mix cookies and our carrot cake cookies!).
Cinnamon Roll Cookies
Cinnamon Roll Cookies
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Cinnamon roll cookie ingredients
- Sugar cookie dough – You can use pre-made cookie dough from the refrigerator section or make some homemade sugar cookie dough.
- Butter – Salted butter, melted.
- Cinnamon – Ground cinnamon.
- Sugar – Light brown sugar.
- Icing – Powdered sugar, real vanilla extract, cream or milk, melted butter.
How do you make cinnamon roll cookies? (step-by-step)
⭐ First, roll out sugar cookie dough into a large rectangle on a floured surface. Lather with melted butter, sprinkle liberally with a layer of cinnamon, followed by a layer of brown sugar.
⭐ Next, roll up and wrap in foil or plastic wrap. Chill completely.
⭐ Then, slice cookies off roll and bake according to sugar cookie directions. (I found thin slices worked best). While baking, whisk together glaze ingredients.
⭐ Finally, allow cookies to cool on a wire rack, then drizzle with glaze.
Storage and leftovers
How long do cinnamon roll cookies last?
The baked cookies will last 1 – 2 weeks at room temperature in a cool/dry environment, when stored in a sealed airtight container. If you will not be able to finish them in that amount of time, they can be frozen.
Can you freeze homemade cinnamon roll sugar cookies?
Yes, they can be frozen before or after baking. If freezing the dough before baking, it’s best to freeze while the dough is rolled into a log. Wrap tightly in plastic wrap then again in a sealed bag or foil.
A frozen log will stay good for up to three months. After that time they will still be safe to bake/eat, but the quality will deteriorate.
To freeze after baking, allow the cookies to cool completely, then store in an airtight freezer safe container for up to 3 months.
How do you defrost cookie dough?
For best results, defrost in the refrigerator overnight. To defrost cookie dough quickly, use a sharp knife to slice your frozen cookie dough into discs then place them on your lined baking sheet. The sliced dough will thaw quickly and then you can bake it.
Can you bake frozen cinnamon roll cookie dough?
Yes, place the frozen dough on a lined baking sheet and bake for 2 – 3 minutes longer than the recipe recommends.
Cinnamon Roll Cookies Tips
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.
Cinnamon Roll Cookie Preferences
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.
More cinnamon roll recipes
More Cookie Recipes
- Sugar Cookie Peppermint Sticks – Perfect for the holidays! Use after dinner mints or leftover candy canes. They’re the perfect cookies for dipping into Peppermint Mocha Coffee.
- 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!
- Peanut Butter and Jelly 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”.
- See all our cookie recipes!
Tools we love
- 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!
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How to make Cinnamon Roll Cookies
Cinnamon Roll Cookies
- 1 batch sugar cookie dough you can make your own, or just buy a roll from the refrigerated section of the market
- ¼ stick butter melted
- light brown sugar
- flour for your rolling surface
- 1 cup powdered sugar
- ½ teaspoon real vanilla extract
- ½ tablespoon milk or cream
- ½ tablespoon butter melted
- 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