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These cinnamon roll cookies are your favorite breakfast in a dessert. Soft, buttery sugar cookie with cinnamon sugar filling drizzled with icing. So delicious, you can’t just have one! If you love cinnamon rolls, then you’ll love this recipe! They are SO FREAKING GOOD. Literally, I can’t stop myself at one. I always have more than one. Wednesdays are cookie nights out at volleyball, and these seem to make the rotation of cookies more than the others. I’m quite ok with that as they are so easy to make! Can we also just take a moment to recognize my statement piece in this photo. I’ve been a lover of all things llamas before it was cool, but now my family & friends have so many options on birthday and Christmas gifts. I received this as a wedding present and I LOVE it! Ok, now back to cookies! The first time I made them, I have to admit, I ate them before I could take pictures. Haha! SOOO guilty! But that just meant I had to make them again and I was quite ok with it. 🙂 I tried mixing up the sugar cookie recipe the second time around, but it just didn’t come out as well. So I went back to my original and BAM! Perfection. Of all the different cookie recipes I have, I think this one is one of my favorites! Cinnamon Roll Cookies are one of the easiest to make. It is not complicated or hard to make these at all and you can whip these up in a pinch! Start by whisking the dry ingredients together – flour, baking powder, and salt together and then set aside. This will help remove any clumps and make sure everything combines evenly. In a separate bowl, beat the butter for 1 minute on high speed until creamy. Add in sugar and mix in until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat until combined, about 30 seconds to 1 minute. Don’t overbeat or it will allow too many air bubbles in the dough and it will be more cake-like than dough. You can do this part by hand as well. Next, add the dry ingredients to the wet ingredients slowly until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling. In a small bowl, mix melted butter, sugar, and cinnamon together. This is essentially all that goes into the filling. Nothing but sweet, buttery, cinnamony deliciousness. On the baking mat, roll out the dough into a rectangle (about 9 x 7 inches) on a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness. Spread filling evenly on top leaving a 1/4 in of one side without filling. This will help keep all the filling inside the cinnamon rolls. Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 1-2 hours. I like to wrap mine in plastic wrap to avoid scents in the fridge. (See Tips section on why you should chill the dough). When you are almost ready to bake the cookies, preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Bake for 10-12 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. While the cookies are cooling, it’s time to make the icing. Just four ingredients make up this simple icing. I make mine similar to royal icing for sugar cookies. This especially comes in handy for stacking and transporting the cookies to parties. Mix confectioner sugar, milk, corn syrup together until smooth. Then add in vanilla extract. When cookies are almost cool, using spoon, drizzle icing across cookies from side to side. Be sure to have some parchment paper underneath the cooling rack to catch icing that drips to avoid extra work on clean up! Allow icing to harden before storing in a container or stacking them on a platter. These cookies may take a few minutes longer than most because the cookie dough should be chilled for at least 30 minutes. They will still turn out delicious if you don’t chill it, but chilling allows all the flavors to meddle and the cinnamon really sinks into the dough. It also makes the dough a little easier to cut. You’ll chill the dough after you roll it into a log. Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart. These cookies are everything you’d hope they be. They are sweet, soft, warm and cinnamony just like a cinnamon roll. If you love to imbibe and try new drinks, check out my cinnamon roll cocktail recipe. It’s literally the best thing since sliced bread…. that you turn into cinnamon rolls. 🙂 These cinnamon roll cookies are like having breakfast for dessert. A delicious soft cookie full of cinnamon goodness topped with a sweet drizzle of icing. Whisk the flour, baking powder, and salt together. Set aside. In a separate bowl, beat the butter for 1 minute on high speed until creamy. Add in sugar and mix in until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat until combined, about 1 minute. Next, add the dry ingredients to the wet ingredients slowly until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling. On baking mat, roll out dough into a rectangle (about 9x7 inches) on a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness. Spread filling evenly on top leaving a 1/4 in of one side without filling Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 1-2 hours. I like to wrap mine in plastic wrap to avoid scents in the fridge. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart. Bake for 10-12 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. Mix confectioner sugar, milk, corn syrup together until smooth. Add in vanilla extract. When cookies are almost cool, using spoon, drizzle icing across cookies from side to side. Be sure to have some paper underneath the cooling rack to catch icing that drips. Allow icing to harden before storing in container or stacking them on platter. If icing seems too thick, add a bit more corn syrup. If you are anything like me, I like to procrastinate and sometimes bake at the last minute, which isn’t’ the best for these cookies. In this case, chilling is key. Chilling also allows all the ingredients to bind together and just make it all come together. I’ve made them right after I rolled them before and they still taste good, but they are a little harder to manage. Just know they are BEST if chilled, so no procrastinating, ok? 🙂 What’s your favorite cookie recipe to make? Need more recipes? Go here Want to spice up date night? Go here Fixing to travel? Go here Visting New Orleans? Go here Starting a bucket list? Go here Feeling crafty? Go here Pin for later?Cinnamon Roll Cookies
Related: 25 Amazing Cookie Recipes You’ll Want to Make NOW!!
How to Make Cinnamon Roll Dough:
How to Make Cinnamon Roll Filling:
How to Assemble the Cinnamon Roll Cookies:
How To Make the Cinnamon Roll Cookie Icing:
Tips for Making Cinnamon Roll Cookies:
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Cinnamon Roll Cookies
Ingredients
Dough
Cinnamon Filling
Icing
Instructions
Dough
Filling:
Icing
Recipe Notes
Cinnamon Roll Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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