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Cinnamon Roll Cookies

5 from 11 votes

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.

cinnamon roll cookies on a black cast iron dish

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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
  • Rolling pin
  • Sheet pans
  • Parchment paper
  • Plastic wrap
  • All-purpose flour
  • Granulated white sugar
  • Unsalted butter
  • Salt
  • Milk or heavy whipping cream
  • Cinnamon
  • Light brown sugar
  • Maple syrup (the real stuff) or corn syrup

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.

  1. Pulse the flour, sugar, salt, and butter in a food processor. Drizzle in the milk or whipping cream, 1 tablespoon at a time, until the dough comes together and clumps easily.
  2. Divide the dough into two discs and wrap them in plastic and set aside while you make the filling.
  3. For the filling, mix the cinnamon, sugar, butter, maple syrup, and flour together.
  4. Lightly flour your work surface and have more flour on hand for dusting the rolling pin.
  5. Roll out one of the discs to a large rectangle, about 8 x 10. The dough will be fairly thin.
  6. Sprinkle half the cinnamon sugar mixture over the dough, then starting with the long edge nearest you, roll it up jelly roll-style.
  7. Repeat this with the remaining dough and cinnamon sugar.
  8. Wrap the rolls in plastic wrap and refrigerate them for 2 hours or overnight.
  9. Preheat the oven to 350-F.
  10. Thinly slice (about 1/4-inch thick) rounds from the cold log of dough. Lay them on a parchment-paper lined sheet pan, about 1-inch apart.
  11. Bake at 350-F for about 12-15 minutes or just until the edges start to look golden brown. Leave the Cinnamon Roll Cookies to cool on the sheet pan.
cinnamon roll cookies and hot chocolate

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 on 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 parchement 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

Are Cinnamon Roll Cookies easy to make?

These cookies aren’t hard to make, but there are a few steps in them. Keep the dough chilled and don’t overbake them and you’ll be fine!

What can I use instead of maple syrup?

Corn syrup or even honey will work in the place of maple syrup.

Can I use salted butter?

Yes, you can. Just don’t add any extra salt to the recipe.

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Step By Step Process

cinnamon roll cookies in a black dish
Print Pin
5 from 11 votes

Cinnamon Roll Cookies

Buttery and light, these Cinnamon Roll Cookies smell like freshly baked cinnamon rolls, but they're a crispy cookie!
Course Desserts
Cuisine American
Keyword christmas, cinnamon, cinnamon roll, cinnamon roll cookies, cookies, dessert, easy cookies
Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 30 minutes
Servings 36 cookies
Calories 104kcal

Equipment

Ingredients

For the dough

  • 2 cups all purpose flour
  • 1/2 cup granulated white sugar
  • 3/4 cup unsalted butter room temperature, cut into cubes
  • 1/4 teaspoon salt
  • 4 tablespoons milk or whipping cream

For the filling

  • 1 teaspoon cinnamon
  • 1 cup light brown sugar packed
  • 2 tablespoons unsalted butter very soft but not melted
  • 2 tablespoons maple syrup
  • 1 tablespoon all purpose flour

Instructions

  • Pulse the flour, sugar, salt, and butter in a food processor. Drizzle in the milk or whipping cream, 1 tablespoon at a time, until the dough comes together and clumps easily.
  • Divide the dough into two discs and wrap them in plastic and set aside while you make the filling.
  • For the filling, mix the cinnamon, sugar, butter, maple syrup, and flour together.
  • Lightly flour your work surface and have more flour on hand for dusting the rolling pin.
  • Roll out one of the discs to a large rectangle, about 8 x 10. The dough will be fairly thin.
  • Sprinkle half the cinnamon sugar mixture over the dough, then starting with the long edge nearest you, roll it up jelly roll-style.
  • Repeat with the remaining dough and cinnamon sugar.
  • Wrap the rolls in plastic wrap and refrigerate them for 2 hours or overnight.
  • Preheat the oven to 350-F.
  • Thinly slice (about 1/4-inch thick) rounds from the cold log of dough. Lay them on a parchment-paper lined sheet pan, about 1-inch apart.
  • Bake at 350-F for about 12-15 minutes or just until the edges start to look golden brown. Leave the Cinnamon Roll Cookies to cool on the sheet pan.

Notes

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 on 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 parchement 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.

Nutrition

Serving: 1cookie | Calories: 104kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 19mg | Potassium: 22mg | Fiber: 1g | Sugar: 9g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Want More Delicious and Easy Recipes?

By Chef Jenn

5 thoughts on “Cinnamon Roll Cookies”

  1. 5 stars
    OMG, so easy and they came out perfectly! I had some leftover cream cheese icing that we warmed up and drizzled over the cookies. 10/10!!!!

    Reply

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