Buttery soft sugar cookies with swirls of cinnamon and cream cheese frosting. There is nothing better than snacking on one of these cinnamon roll cookies.
Why you'll love it
Have you seen cookies cuter than these cinnamon roll cookies? Not only do they taste like cinnamon rolls, but they look like mini versions of them too and they are just adorable!
Indulging in the delightful world of homemade cinnamon roll slice and bake cookies promises an unforgettable treat for both your taste buds. Crafting these delectable cookies allows you to savor the comforting aroma of freshly baked cinnamon rolls, now transformed into perfectly portioned, easy-to-share slices. As you slice through the spirals of cinnamon-kissed dough, anticipation builds, knowing that each bite will reveal a symphony of flavors. The warmth of cinnamon, the sweetness of the glaze, and the buttery richness all come together in a heavenly dance on your palate.
These cookies also become a delightful gift for friends and family, spreading the joy of freshly baked love in every slice.
This is my favorite slice and bake sugar cookie recipe. You don't have to chill the dough, before baking which is great, but I highly recommend it as it does make it easier to work with.
Key ingredients
These delightful cookies only require a some pantry basics, so use the best quality you can afford.
If you notice something familiar about the cinnamon swirl in these cinnamon roll cookies, that's because it's the same filling I used to make the cinnamon roll cake I recently posted on the site.
Let's review some of the key ingredients needed.
- Flour - For the absolute best cookies, you should use all-purpose flour. An alternative could be white whole wheat flour.
- Sugar - You need both granulated sugar and brown sugar to get the full cinnamon roll flavor.
- Cinnamon - The most important thing is your cinnamon. I recommend using the highest quality ground cinnamon you can.
- Butter - You need unsalted softened butter and because it is in every component of the cookie, I also recommend using the highest quality you can.
How to make
These cinnamon rolls cookies are incredibly easy and so much fun. The steps to make them are fairly simple!
- Make the sugar cookie dough. It is a basic sugar cookie recipe, so it doesn't take long to make!
- Mix together the swirl filling and leave it to cool.
- Shape out the dough into a rectangle, then spread the filling on top.
- Roll the dough into a long log. Chill in the freezer so they will keep their shape when cut.
- Take out the dough and slice the cookies.
- Bake up the cookies until the edges are a light golden brown.
- Make the glaze and drizzle over the finished and cooled cookies.
Expert tips
Let your dough chill. Chilling your dough makes it easier for you to handle. Even a quick chill before you roll out your dough will make it easier to roll out. The dough doesn't necessarily need to be chilled, but it definitely makes it easier for you. It also gives the dough more time to absorb all the flavors.
Always err on the side of underbaking slightly. The best cookies are always taken out just before they are fully done. The residual heat from the baking sheet will be enough to set the cookies enough to transfer them. This way you don't end up with rock hard cookies and have something that is closer to that soft cinnamon roll texture we love.
Slicing your cookies
Typically, when you are making slice and bake cookies, I strictly recommend turning your log of cookie dough by 45 degrees after every slice. This is to keep the dough from flattening on any one side and giving your semi circle cookies instead of round ones.
Due to the nature of rolling the cinnamon roll cookies, there tends to always be a side that is always flatter. I find that if you chill the dough enough (I like to do 20 minutes in the freezer), and slice leaving the log on that flat side, will not result in semicircle cookies. They do round out as they bake in the oven.
Recipe FAQs
Yes, you can! You can freeze the rolled log before slicing, or freeze them just after slicing. If you choose to slice them first, I recommend laying them on a baking sheet and freezing them for an hour before transferring to an airtight container to prevent them from sticking together while freezing. You can also freeze baked cookies as long as they do not have the icing on them.
Absolutely! Adding finely chopped nuts makes a delicious addition to the cookies, and something I demonstrate in my cookbook, Cookie School.
Want More Cookies in Your Life?
There are a few popular cookie recipes here! First, you need to check out my s'mores stuffed cookies. You might also fall in love with my cookie butter cookies or my brownie-stuffed chocolate chip cookies. These double chocolate cookies and cookies and cream cookies are perfect for the chocolate lover. German chocolate cookies are one of my favorite for a holiday cookie platter, but if you really want to impress, my cookie wreath will do the trick. Don't forget to check my archives for all my cookie recipes!
Recipe Card
Cinnamon Roll Cookies
Ingredients
Swirl
- 6 tablespoons unsalted butter melted
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 3 tablespoons flour
- 2 tablespoons ground cinnamon
Cookie
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon sea salt
- ¼ teaspoon baking soda
Glaze
- 2 tablespoons cream cheese room temperature
- 2 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- 2 teaspoons heavy cream
Instructions
- Make the swirl. Melt the butter, then stir in the remaining ingredients. Set aside.
- Make the cookie dough. Beat the butter and both sugars together until light and fluffy. Beat in the egg and vanilla until fully incorporated- roughly 1-2 minutes.
- Mix in the flour, salt, and baking soda and mix until just incorporated. Roll out dough so it is a rectangle about 8 x 14 inches. Trim the edges so they are straight and even.
- Carefully spread the cinnamon swirl mixture over the dough. Leave a border on both short sides and one longer side.
- Roll the cookie dough into a log, starting with the longer side that doesn’t have a border. Make sure you roll the log tightly.
- Wrap the cookie dough and chill for about 20 minutes in the freezer. You can bake without chilling, but I find chilling makes it easier to cut even rounds.
- Preheat the oven to 350°F as the dough chills. Line two baking sheets with parchment paper.
- Slice the cookies roughly ¼-inch thick. Place cookies on the baking sheets about 2 inches apart.
- Bake for 8-9 minutes, or until the edges are a light golden brown.
- Remove and allow to rest on the baking sheets for a minute before transferring to a wire rack to cool completely.
- While the cookies are cooling, make the glaze.
- Mix together the cream cheese, butter, and vanilla until they are smooth. Add in the powdered sugar one cup at a time, mixing it thoroughly before adding the next cup. It will get crumbly and this is normal.
- Add the heavy cream one tablespoon at a time, mixing well as you do so.
- Drizzle the glaze over the cookies
Nutrition
Jean says
Tried the recipe in a gluten free way..... one thing you should add is to chill the dough a bit before rolling. I had splits and rips. Did not go as it should have.
Amanda Powell says
I am sorry that you had issues rolling the dough. It is not something I've experienced using all-purpose flour, so it may be due the the gluten-free flour. I do know that many recipes that swap out with gluten-free flours require a wait time as it requires it for better hydration.