Indulge in the warm, comforting flavors of cinnamon rolls transformed into a delightful cookie form! These Easy Cinnamon Roll Cookies are surprisingly simple to make, starting with a convenient store-bought sugar cookie base and elevated with a luscious cinnamon-sugar swirl and a sweet, dreamy icing drizzle. They’re the perfect treat for any occasion, from cozy weeknights to festive holiday gatherings.

Easy Cinnamon Roll Cookies: Your New Favorite Dessert

Prepare to fall in love with these exceptional Cinnamon Roll Cookies. They offer a unique twist on two beloved classics – the soft, buttery sugar cookie and the comforting, spiced cinnamon roll. What makes them truly special is their incredible ease of preparation, requiring far less effort than you might imagine. Despite their simplicity, these cookies are a true showstopper, guaranteed to impress at any holiday sweet table or stand out as the star of your next Christmas cookie exchange.

The Convenience of a Cookie Mix: Simple Baking at Its Best

One of the best aspects of this Easy Cinnamon Roll Cookie recipe is its adaptability. While I enthusiastically recommend using a good quality store-bought sugar cookie mix as the base for ultimate convenience, you absolutely have the freedom to use your favorite homemade sugar cookie recipe instead. My philosophy is always about making delicious food accessible and enjoyable. If a store-bought mix delivers fantastic flavor and significantly cuts down on prep time and dishes, then why not embrace it?

For busy bakers, a ready-made cookie mix is a lifesaver. It provides a consistent, reliable foundation, allowing you to focus on the fun parts: adding the irresistible cinnamon swirl and the sweet glaze. The rich combination of cinnamon, sugar, and the sweet icing is so captivating that nobody will ever guess you started with a mix. They’ll just be asking for the recipe!

Opting for Homemade Sugar Cookie Dough? Here are a few tips:

• Choose a Reliable Recipe: Select a sugar cookie recipe that bakes up sturdy but tender, not too soft or crumbly. A dough that holds its shape well when rolled is ideal.
• Chill Thoroughly: Homemade dough often benefits from a longer chilling time (at least 1-2 hours) before rolling to ensure it’s firm enough to work with and prevent excessive spreading during baking.
• Adjust Flour Content: If your homemade dough feels too sticky, you might need to add a touch more all-purpose flour during the mixing stage to achieve the right consistency for rolling.

Essential Ingredients for Your Cinnamon Roll Cookie Adventure

Gathering your ingredients is the first step to creating these mouthwatering cookies. The beauty of this recipe lies in its simplicity, utilizing pantry staples to achieve complex flavors. Here’s what you’ll need to make these easy cinnamon roll cookies shine:

Ingredients List:

• 1 (17.5 ounce) pouch sugar cookie mix
• ½ cup salted butter, softened to room temperature (or margarine)
• ¼ cup all-purpose flour
• 1 large egg
• 1 tablespoon salted butter, melted (for brushing)
• ¼ cup granulated sugar (for the filling)
• 1 tablespoon ground cinnamon (for the filling)
• ¾ cup powdered sugar (for the icing)
• 1 tablespoon milk (for the icing)

Step-by-Step Guide: Crafting Your Easy Cinnamon Roll Cookies

Follow these straightforward steps to create beautifully swirled, perfectly spiced cinnamon roll cookies that taste like they came straight from a professional bakery. Each step is designed for ease and maximum flavor!

1. Prepare the Cookie Dough: In a medium-sized mixing bowl, combine the sugar cookie mix, softened butter (or margarine), all-purpose flour, and the large egg. Stir these ingredients thoroughly until a cohesive dough forms. It should be soft but manageable, not overly sticky.

   

2. Roll Out the Dough: Lightly flour a clean work surface. Transfer the dough onto the floured surface and use a rolling pin to roll it into an even rectangle, approximately ¼-inch thick. Aim for a shape that is longer than it is wide, as this will help create more swirls in your cookies.

   

3. Add the Butter and Cinnamon-Sugar: Once rolled, gently brush the entire surface of the dough with the melted tablespoon of salted butter. In a small separate bowl, mix together the ¼ cup granulated sugar and 1 tablespoon ground cinnamon until well combined. Evenly sprinkle this aromatic cinnamon-sugar mixture over the butter-brushed dough, ensuring it covers the entire surface.

   

4. Roll Up the Dough: Starting from one of the long sides, carefully begin to roll the dough tightly into a log. Don’t worry if the dough shows some slight tearing or cracks during this process; this dough is very forgiving! Simply pinch any torn sections back together as you roll. The final product will still bake up beautifully with a perfect swirl.

   

5. Chill the Dough: Once your dough log is formed, cut it in half to make it more manageable. Wrap each half tightly in plastic wrap. Place the wrapped dough logs into the freezer for approximately 20-30 minutes, or until the dough is firm but not completely frozen solid. Chilling is a crucial step that helps the cookies maintain their shape and prevents excessive spreading during baking.

   

6. Preheat Oven and Prepare Baking Sheet: While the dough chills, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. This prevents sticking and makes for easy cleanup.

7. Slice the Cookies: Remove the chilled dough from the freezer. Using a sharp knife, carefully cut the logs into ¾-inch thick slices. Again, if any slices slightly tear as you cut them, simply pinch them back together gently with your fingers. The dough is forgiving!

   

8. Bake the Cookies: Place the sliced cookies about 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden brown. For best results and even baking, avoid overcrowding the baking sheet and only bake one sheet at a time if using two smaller sheets. The cookies should be set but still slightly soft in the center.

   

9. Cool Completely: Allow the cookies to cool on the baking sheet for about 2 minutes before carefully transferring them to a wire cooling rack. Let them cool completely before icing. This ensures the icing sets properly and doesn’t melt off.

10. Prepare the Icing: In a small bowl, whisk together the ¾ cup powdered sugar and 1 tablespoon milk until smooth and free of lumps. If the icing seems too thick, add a tiny bit more milk (¼ teaspoon at a time) until it reaches a drizzly but still thick consistency.

    

11. Drizzle the Icing: Once the cookies are completely cool, artfully drizzle the prepared icing over each cookie. For easy cleanup, place aluminum foil or waxed paper underneath your cooling racks to catch any excess icing drips.

    

Expert Baking Tips for Perfect Cinnamon Roll Cookies Every Time

Achieving bakery-quality cinnamon roll cookies at home is easier than you think, especially with a few clever tips:

• Icing Consistency is Key: We often prefer a generous amount of icing on our cookies, so feel free to make a second batch if desired! The perfect icing should be thick enough to cling to the cookie but thin enough to drizzle smoothly. If it’s too thick, add a few drops of milk; if too thin, stir in a little more powdered sugar.
• Don’t Skip the Chill Time: Chilling the dough logs in the freezer before slicing is vital. This helps the butter firm up, preventing the cookies from spreading too much in the oven and ensuring they maintain those beautiful, distinct cinnamon swirls.
• Parchment Paper is Your Friend: Always line your baking sheets with parchment paper or a silicone baking mat. This not only prevents sticking but also aids in even baking and makes cleanup a breeze.
• Bake One Sheet at a Time: For the most consistent results, bake only one sheet of cookies at a time in the center rack of your oven. This ensures even heat distribution and prevents cookies from baking unevenly.
• Don’t Overbake: Cinnamon roll cookies are best when they’re soft and chewy. Bake them until the edges are just lightly golden. They will continue to set as they cool on the baking sheet.

Serving Suggestions and Delicious Variations

These Easy Cinnamon Roll Cookies are fantastic on their own, but they’re also wonderfully versatile!

• Classic Pairing: Serve them with a tall glass of cold milk or a hot cup of coffee or tea for the ultimate comfort treat.
• Dessert Platter: Include them on a holiday dessert platter alongside other favorites like gingerbread or shortbread for a festive spread.
• Gift Giving: Package them beautifully in a decorative box or tin to make a thoughtful homemade gift for friends, family, or neighbors.

Customize Your Cinnamon Roll Cookies:

• Nutty Crunch: Before rolling up the dough, sprinkle a tablespoon or two of finely chopped pecans or walnuts over the cinnamon-sugar mixture for added texture and flavor.
• Spice It Up: Add a pinch of nutmeg or cardamom to your cinnamon-sugar blend for an extra layer of warm spice.
• Cream Cheese Glaze: For an even richer experience, substitute the simple milk icing with a quick cream cheese glaze (powdered sugar, softened cream cheese, milk, and a touch of vanilla extract).
• Mini Cookies: Roll the dough into a thinner log and cut smaller slices for bite-sized treats perfect for parties. Adjust baking time accordingly.

Storing Your Cinnamon Roll Cookie Delights

To keep your Easy Cinnamon Roll Cookies fresh and delicious:

• At Room Temperature: Store cooled, iced cookies in an airtight container at room temperature for up to 3-4 days. Placing a slice of bread in the container can help keep them soft.
• Freezing Baked Cookies: For longer storage, freeze baked and completely cooled cookies (with or without icing) in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before serving.
• Freezing Unbaked Dough: The wrapped dough logs can be frozen for up to 1 month. Thaw slightly in the refrigerator for about 30 minutes before slicing and baking as directed.

Frequently Asked Questions About Cinnamon Roll Cookies

Can I use margarine instead of butter?

Yes, you can use margarine that is softened to room temperature in place of salted butter for the cookie dough. Ensure it’s a stick margarine, not a spread, for best baking results. For brushing, melted butter is generally preferred for its flavor, but melted margarine can also work.

My dough is too sticky, what should I do?

If your dough feels too sticky to roll, add a tablespoon or two of extra all-purpose flour to the mix, one tablespoon at a time, until it reaches a manageable consistency. Ensure your butter was softened, not melted, for the initial dough mixture.

How do I get perfect swirls?

The key to perfect swirls is rolling the dough tightly into a log. Don’t be afraid to apply gentle pressure as you roll. Also, the chilling step is crucial; firm dough holds its shape much better when sliced, resulting in crisp, defined swirls.

Can I make these gluten-free?

While this recipe uses a standard sugar cookie mix, many brands now offer gluten-free sugar cookie mixes that could be substituted. Ensure all other ingredients are also gluten-free. Results may vary slightly in texture.

Why did my cookies spread too much?

Common reasons for cookies spreading include: dough not being chilled enough, oven temperature being too low, or too much butter/not enough flour in the dough (if using a homemade recipe). Make sure your oven is accurately preheated and always chill the dough as instructed.

Explore More Sweet Treats

If you love the comforting flavors of cinnamon and delicious homemade desserts, you might enjoy these other recipes:

• Cinnamon Roll Cake
• Cinnamon Roll Poke Cake
• Sprinkle Cookies
• Cinnamon Roll Waffles
• Copycat Burger King Cinna-Minis
• Potato Chip Cookies
• Chocolate Chunk Cookies

Cinnamon Roll Cookies Recipe Card

These Easy Cinnamon Roll Cookies start with a store-bought sugar cookie base then jazzed up with cinnamon, sugar and a sweet icing drizzle. Perfect for a quick and delicious treat!

Yields: 24 cookies

Prep Time: 10 minutes

Chill Time: 20-30 minutes

Cook Time: 10-12 minutes

Total Time: Approximately 40-52 minutes (including chilling)

Author: Brandie Skibinski

Course: Dessert

Cuisine: American

Ingredients

• 1 (17.5 ounce) pouch sugar cookie mix
• ½ cup salted butter, softened to room temperature (or margarine)
• ¼ cup all-purpose flour
• 1 large egg
• 1 tablespoon salted butter, melted
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon
• ¾ cup powdered sugar
• 1 tablespoon milk

Instructions

1. In a medium bowl, stir cookie mix, softened butter, flour, and egg until a cohesive dough forms.
2. On a lightly floured surface, roll the dough to about ¼-inch thickness, forming an even rectangle.
3. Brush the entire surface of the rolled dough with the melted butter.
4. In a small bowl, mix together the granulated sugar and ground cinnamon. Evenly sprinkle this mixture over the buttered dough.
5. Carefully begin to roll up the dough tightly, starting from one of the long sides. If the dough tears a bit, simply pinch it back together as you roll.
6. Cut the dough log in half for easier handling.
7. Wrap each half tightly in plastic wrap and place the dough in the freezer for about 20-30 minutes, until firm but not hard.
8. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
9. Remove the firm dough logs from the freezer and use a sharp knife to cut them into ¾-inch thick slices. Pinch any torn edges back together.
10. Place the sliced cookies about 2 inches apart on the prepared baking sheet.
11. Bake for 10-12 minutes, or until the edges are lightly golden brown. If using two smaller baking sheets, bake one sheet at a time for even cooking.
12. Cool the cookies on the baking sheet for about 2 minutes, then transfer them to a wire cooling rack to cool completely.
13. In a small bowl, mix the powdered sugar and milk until smooth, adding a tad more milk if necessary to reach a drizzly consistency.
14. Drizzle the icing over the completely cooled cookies. For easier cleanup, place aluminum foil or waxed paper underneath the cooling racks to catch excess icing.

Notes

• For a richer icing flavor, consider adding a few drops of vanilla extract to the powdered sugar and milk mixture.
• Ensure cookies are completely cooled before icing to prevent the glaze from melting.
• The freezer chill step is crucial for maintaining the cookie’s shape and distinct swirls during baking.
• Bake one sheet at a time for the most even cooking and consistent results.

Video Instructions

Nutritional Information (Estimated per serving)

Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Sodium: 41mg | Fiber: 1g | Sugar: 6g

Nutritional Disclaimer: The nutritional information provided is an estimate. It can vary significantly based on the specific brands of ingredients used and exact measurements. For precise dietary information, we recommend using a trusted online nutritional calculator with your exact ingredients.

Originally published: December 2011
Updated & republished: December 2019