Cinnamon Roll Cookies

Fill your kitchen with the amazing aroma of cinnamon rolls, but in cookie form! Light, crisp and with the unmistakable flavors of cinnamon and sugar, these Cinnamon Roll Cookies are a hit with everyone.

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Buttery and loaded with flavor, these cookies are well-balanced, so they’re not too sweet. And they’re fun to make so get the kids involved! Ready to cook? Let’s get started!

What You Need To Make Cinnamon Roll Cookies

• Food processor – For quickly combining the dough ingredients evenly.
• Rolling pin – Needed to roll out the dough to the correct thickness.
• Sheet pans – Use sturdy sheet pans to bake the cookies evenly.
• Parchment paper – Prevents sticking and makes cleanup easier.
• Plastic wrap – Useful for chilling the dough or rolling it out without sticking.
• All-purpose flour – Provides structure; don’t substitute with self-rising flour.
• Granulated white sugar – Small lumps are fine; they dissolve during mixing.
• Butter – I used unsalted butter; salted works if you adjust the salt in the recipe.
• Salt – I use kosher salt.
• Milk – Any kind of milk works, and I’ve also tested this recipe with heavy whipping cream. The cream doesn’t make much difference in flavor, so I’d just stick with milk.
• Cinnamon – Freshly ground gives the best flavor.
• Light brown sugar – Adds moisture and subtle caramel notes.
• Maple syrup (the real stuff) – Or corn syrup if needed; real maple adds depth and sweetness.

How To Make Cinnamon Roll Cookies

For the full list of ingredients and instructions to make these cinnamon cookies, please scroll down to the recipe card.

Pulse the flour, sugar, salt, and butter in a food processor until the mixture looks crumbly. Drizzle in the milk or whipping cream, one tablespoon at a time, until the dough comes together and clumps easily.

Divide the dough into two discs, wrap them in plastic wrap, and set them aside while preparing the filling.

For the filling, mix the cinnamon, sugar, butter, maple syrup, and flour together until well combined.

Lightly flour your work surface and keep extra flour nearby for dusting the rolling pin. A small French rolling pin works beautifully here because it gives more control and helps roll the dough evenly without tearing. Roll out one disc into a rectangle about 8 by 10 inches. The dough will be fairly thin.

Sprinkle half of the cinnamon sugar mixture evenly over the dough. Starting with the long edge closest to you, roll the dough up jelly-roll style. Repeat with the second disc and the remaining cinnamon sugar mixture.

Wrap both rolls in plastic wrap and refrigerate for at least 2 hours or overnight. Chilling makes slicing easier and helps the cookies hold their shape. For clean, even slices, I like using a serrated knife or a bench scraper.

Preheat the oven to 350 F. Slice the chilled dough into 1/4-inch-thick rounds and place them on a parchment-lined sheet pan, leaving about 1 inch between each cookie.

Bake for 12 to 15 minutes, just until the edges start to turn golden brown. Allow the cookies to cool on the sheet pan before serving.

Chef Jenn’s Tips

• Don’t be afraid to use flour to keep the dough from sticking to the rolling pin or the counter.
• Sprinkle the cinnamon sugar evenly from edge to edge. It will be very thin. If your cinnamon sugar is too thick, it’ll ooze out of your cookies, and your cookies will be deformed.
• Bake these cookies on parchment paper – NOT waxed paper, for easy cleanup.
• If you see the sugar start to bubble up in the center of the cookies, they’re done. Pull them out of the oven.

How To Store Cinnamon Roll Cookies

These easy cookies will keep in an air-tight container on the counter for about a week or store them in a zipper-top plastic bag in the freezer for up to three months.

How To Make These Cinnamon Cookies Ahead of Time

You can fully prepare these cookies ahead of time and roll them and wrap them in plastic wrap in the fridge. They’ll be fine if tightly wrapped in the fridge for up to a week. Bake them as you need them!

Frequently Asked Questions