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
- Rolling pin
- Sheet pans
- Parchment paper
- Plastic wrap
- All-purpose flour
- Granulated white sugar
- Butter – I used unsalted butter.
- Salt – I use kosher 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.
- 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 this 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.
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.
Recommended:
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
These cookies aren’t hard to make, but there are a few steps to them. Keep the dough chilled and don’t overbake them and you’ll be fine!
Corn syrup or even honey will work in place of maple syrup.
Yes, you can. Just don’t add any extra salt to the recipe.
Step By Step Process
Cinnamon Roll Cookies
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
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?
- Smoked Cream Cheese
- Smoked Tri Tip
- The Best Traeger Recipes
- Smoked Brussels Sprouts
- a fun Poptart house for the holidays!
- Also try the best rolled sugar cookie recipe.
