Cinnamon Roll Cookies | Easy & Amazing Christmas Treat

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The smell of cinnamon baking in the oven always reminds me of Christmas mornings. There’s something magical about that warm, spiced air filling the kitchen. These Cinnamon Roll Cookies bring that same comfort in a bite-sized, buttery swirl — soft, sweet, and drizzled with vanilla icing.

Why You’ll Love This Recipe

These cinnamon roll cookies are the best of both worlds. You get the classic cinnamon roll flavor but in an easy-to-make cookie form. There’s no yeast, no long rising time, and no waiting. Just mix, roll, chill, slice, and bake.

They taste cozy and familiar, perfect for gifting, cookie swaps, or enjoying with a mug of coffee while wrapping presents.

Cinnamon Roll Cookies on Red Plate with Vanilla Icing

Ingredients You’ll Need

For the Dough

  • 2 ¼ cups (281g) all-purpose flour, plus more for rolling
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract

For the Filling

  • 2 Tbsp (28g) melted butter
  • ¼ cup (50g) granulated sugar
  • 1 Tbsp ground cinnamon

For the Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 Tbsp (45ml) milk
  • ½ tsp vanilla extract

You can swap the vanilla extract for almond extract if you like a nutty twist.

Step-by-Step: How to Make Cinnamon Roll Cookies

Cinnamon roll cookie dough on floured silicone baking mat

Step 1: Make the Dough

Whisk together the flour, baking powder, and salt. In another bowl, beat butter and sugar for about 2 minutes until creamy. Add the egg and vanilla, mixing until smooth. Combine wet and dry ingredients. If the dough feels too soft, add a tablespoon of flour.

Rolled-out cinnamon roll cookie dough with wooden rolling pin on baking mat

Step 2: Roll and Fill

Divide the dough in half. Roll each half into a 9×7-inch rectangle about ¼ inch thick. Brush with melted butter, then mix and sprinkle the sugar and cinnamon evenly over each rectangle.

Cinnamon sugar filling spread over cookie dough on silicone baking mat

Step 3: Roll Up and Chill

Roll each rectangle tightly into a 9-inch log. Wrap in plastic wrap and chill for at least 2 hours. You can also freeze the logs for up to 3 months.

Rolled cookie dough log with cinnamon swirl on floured baking mat

Step 4: Slice and Bake

Preheat the oven to 350°F (177°C). Slice chilled logs into ½-inch rounds and place on lined baking sheets, 2 inches apart. Bake for 10 to 11 minutes until the edges are lightly golden. Cool on the sheet for 5 minutes, then move to a wire rack.

Unbaked cinnamon roll cookies on silicone baking mat before baking

Step 5: Drizzle with Icing

Whisk together the icing ingredients until smooth. Drizzle over completely cooled cookies. Let the icing set before storing.

Stacked cinnamon roll cookies drizzled with vanilla icing

Baker’s Tips for Success

Chilling is key. Cold dough slices cleanly and holds its shape while baking.

A silicone baking mat helps with rolling and makes cleanup easy.

If cracks appear while rolling, press gently to smooth them out.

Try fun icing variations like maple, brown butter, or cream cheese icing for a richer flavor.

If you love these flavors, you might also enjoy my chewy maple cinnamon cookies with white chocolate chunks.

Storage and Make-Ahead Options

Store cookies at room temperature for up to 5 days in an airtight container.

To freeze baked cookies, place them in layers with parchment between each layer. They keep well for up to 3 months. Thaw overnight in the fridge.

You can also freeze the dough logs before baking. Just thaw them in the fridge until sliceable.

Special Tools Suggested

You’ll need an electric mixer, a rolling pin, baking sheets, and parchment or a silicone mat.

If you don’t have an electric mixer, you can mix the dough by hand — just be sure the butter is soft.

FAQ

Can I make the dough ahead of time?

Yes. Chill it up to 2 days or freeze for up to 3 months. Thaw before rolling and baking.

Do these taste like real cinnamon rolls?

They do! The flavor is buttery, warm, and sweet with that classic cinnamon-sugar swirl. The texture is softer than regular cookies but crisp at the edges.

Can I use cream cheese icing instead of vanilla?

Absolutely. Cream cheese icing adds richness and that tangy cinnamon roll finish.

More Such Recipes

If you love cozy baking, check out my cinnamon roll cake with cream cheese frosting, fall pumpkin spice roll cake, or pumpkin cookies with caramel frosting.

Cinnamon roll cookies with vanilla icing drizzle on baking sheet

Final Thoughts

Cinnamon Roll Cookies bring all the joy of classic cinnamon rolls without the long process. They’re quick, comforting, and full of that sweet holiday spice we crave this time of year.

Bake a batch, share them with friends, or keep them for your own cozy nights in. And if you try them, tag your photo on Pinterest or Facebook. I’d love to see how yours turn out.

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Cinnamon roll cookies with vanilla icing drizzle on baking sheet

Cinnamon Roll Cookies | Easy & Amazing Christmas Treat


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  • Author: kai
  • Total Time: 2 hours 45 minutes
  • Yield: 36 to 40 cookies 1x
  • Diet: Vegetarian

Description

Soft, sweet Cinnamon Roll Cookies made with buttery sugar cookie dough, a cozy cinnamon-sugar swirl, and a simple vanilla icing drizzle. Faster than yeasted rolls, perfect for Christmas trays, gifting, and cozy weekends.


Ingredients

All-Purpose Flour: 2 and 1/4 cups (281g), plus more for rolling

Baking Powder: 1/2 tsp

Salt: 1/4 tsp

Unsalted Butter: 3/4 cup (170g), softened

Granulated Sugar: 3/4 cup (150g)

Egg: 1 large, room temperature

Pure Vanilla Extract: 2 tsp

Filling:

Butter, melted and slightly cooled: 2 Tbsp (28g)

Granulated Sugar: 1/4 cup (50g)

Ground Cinnamon: 1 Tbsp

Icing:

Confectioners’ Sugar: 1 cup (120g)

Milk: 3 Tbsp (45ml)

Pure Vanilla Extract: 1/2 tsp


Instructions

1. Whisk flour, baking powder, and salt.

2. Beat butter and sugar for 2 minutes until creamy. Mix in egg and vanilla for 1 minute.

3. Add dry ingredients to wet and mix until a soft dough forms. If too soft, add 1 Tbsp flour.

4. Divide dough in half. Roll each half into a 9×7 inch rectangle about 1/4 inch thick on a lightly floured mat.

5. Brush each rectangle with 1 Tbsp melted butter. Mix cinnamon and sugar; sprinkle evenly over both.

6. Roll each rectangle up tightly into a 9 inch log. Wrap and chill at least 2 hours or freeze up to 3 months.

7. Heat oven to 350°F (177°C). Slice chilled logs into 1/2 inch rounds. Place 2 inches apart on lined sheets.

8. Bake 10 to 11 minutes until edges are lightly golden. Cool 5 minutes on the sheet, then move to a rack.

9. Whisk icing ingredients until smooth. Drizzle over completely cooled cookies. Let set before storing.

Notes

Storage: Keep at room temperature up to 5 days.

Freeze: Baked cookies (iced or not) keep up to 3 months; thaw overnight in the fridge.

Make-ahead dough: Chill logs up to 2 days or freeze up to 3 months; thaw in the fridge until sliceable.

Tips: Chill the logs well for clean spirals. Smooth any cracks while rolling. A silicone mat makes rolling and cleanup easy.

Icing ideas: Try maple icing, brown butter icing, or cream cheese icing.

  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Category: Easy & Decadent Christmas Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 10 g
  • Sodium: 60 mg
  • Fat: 6 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 0.5 g
  • Protein: 1.5 g
  • Cholesterol: 20 mg

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