Cinnamon roll cookies are a fun twist on the classic breakfast treat. They’re the perfect way to enjoy all the cozy flavors of a cinnamon roll in cookie form.

I love these cinnamon roll cookies because they bring together two of my favorite things: the warm, comforting flavors of a classic cinnamon roll and the ease of a handheld cookie. There’s something so satisfying about the brown butter dough, the rich cinnamon sugar swirl, and the sweet icing drizzle. It’s a little bite of happiness.
These cinnamon cookies are elevated even more with the flavor of brown butter too. I woke up craving a cinnamon roll the other day but didn’t want to wait hours to make a batch and it wasn’t long until the idea for a cinnamon roll cookie came to me.
Why you’ll love this cinnamon roll cookie recipe
- Combines the flavors of cinnamon rolls with the convenience of cookies.
- Fun to bake and perfect for gifting or sharing with friends and family.
- Uses simple, pantry friendly ingredients.
- Brown butter base. What’s not to love when brown butter is involved.
- A delicious vanilla icing drizzle to make them taste even more like an actual cinnamon roll.
Ingredients needed for cinnamon roll cookie
You won’t need to worry about yeast for these cinnamon roll cookies, but you will need a decent amount of ingredients to make the sugar cookie dough, cinnamon sugar filling, and vanilla icing. Here’s what you’ll need:



Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Add flour, salt, baking soda, and cream of tartar to a medium bowl. Whisk to combine and set aside.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a medium heatproof bowl. Set aside to cool.
- Add light brown sugar and granulated sugar to bowl. Mix until combined. Add egg and vanilla extract and mix until combined.
- Add 1/3 of the flour mixture to wet ingredients and and mix until nearly combined. Repeat with remaining thirds of flour mixture until just fully combined and no more streaks of flour are visible.
- Set a piece of parchment paper on the counter. Sprinkle a little flour onto the parchment paper. Add the dough. Using a rolling pin, roll the dough into a rectangle, about 1/3 inch thick or so. Set aside.
- In a small bowl, stir together the room temperature butter, brown sugar, and cinnamon until fully combined. It should resemble a paste consistency.
- Spread the filling over the dough in an even layer, leaving a 1 inch border on all sides so it doesn’t leak out when baking. Starting on one side, roll the dough up using the parchment paper as a guide. It’s okay if the dough splits a little. Place in the freezer for 20 minutes.
- Remove the log from the freezer and cut into even slices using a sharp knife. About 2/3 inch to almost an inch in thickness. I usually cut the log in half, and then keep cutting each portion in half until I’m left with about 16 cookies.
- Place the cookies back in the freezer for another 30 minutes. Once there’s about 5-7 minutes left, preheat the oven to 375° F. Line a baking sheet with parchment paper.
- Bake 6 cookies at a time for 10-11 minutes or until edges are lightly golden brown. Set aside to cool completely before icing.
- Add powdered sugar, heavy cream, and vanilla to a small bowl. Whisk until smooth. Drizzle over the cooled cookies.




Frequently asked questions
What does the cream of tartar do in this recipe?
Cream of tartar helps prevent sugar in cookie dough from crystalizing, which would make the cookies more crisp that chewy. It also helps react with the baking soda to help the cookies spread in the oven.
How many cookies should I put on a baking sheet?
No more than 6. They will spread a bit, but if you do more than 6 on a pan, they will spread into each other. While the first batch is baking you can place the others in the freezer to stay chilled.
Am I able to make these in advance?
Yes, of course! Make the cookie dough and chill it in the fridge for up to 2 days. No need to put them in the freezer if you chill them in the fridge for a couple of days. The flavor of them will be even better!
Can I make these without the vanilla icing?
Yes, you can totally skip the vanilla icing. While it won’t be as similar to an actual cinnamon roll, it will still be delicious. You could also roll them in cinnamon sugar if you prefer to not do the icing on top.
Do I need to use parchment paper?
Absolutely. It will help prevent the cookies from sticking to the pan.
Tips for the best cinnamon roll cookies
- Roll the dough into an rectangle to ensure consistent swirls in every cookie. It’s okay if it’s not a perfect rectangle. As close as you can get will work.
- Freeze the rolled dough log, then slice with a sharp knife to prevent squishing the cookies.
- Gently roll the dough into a tight log to create defined swirls. It’s okay if the dough cracks a bit. Once rolled into a log, roll it up into the parchment paper before it goes into the freezer.
- Don’t forget to freeze the cookies another 30 minutes once you slice them. This will ensure they don’t spread too much in the oven.
- Don’t overbake. These cookies are best when they stay soft and slightly chewy.
- Allow the cookies to cool completely before drizzling with glaze to prevent the icing from melting.

Looking for more cookie recipes?
- Brown Butter Snickerdoodles
- Peanut Butter Chocolate Swirl Cookies
- Soft Frosted Sugar Cookies
- Lemon Poppy Seed Cookies

Storing and freezing instructions
Store your cinnamon roll cookies in an airtight container at room temperature for up to 5 days. Make sure it’s kept in a cool, dry place away from direct sunlight.
For longer storage, place the cookies in an airtight container and store it in the refrigerator for up to 2 weeks.
Cinnamon roll cookies freezes well. If you are intending to freeze them right away, hold off on making the vanilla icing. They will get messy if you try to put them into a container or freezer bag with the icing already on them. Place them the cinnamon roll cookies in an airtight container or freezer bag. Store it in the freezer for up to 3 months. When you’re ready to enjoy, let it thaw at room temperature for about 15-20 minutes. While they are thawing, prepare the vanilla icing to drizzle on top.
DID YOU MAKE THIS RECIPE? ❤️
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Cinnamon Roll Cookies
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- Author: schmidtybakes
- Total Time: 1 hr, 30 minutes
- Yield: 14–16 cookies 1x
Description
Cinnamon roll cookies are a fun twist on the classic breakfast treat. They’re the perfect way to enjoy all the cozy flavors of a cinnamon roll in cookie form.
Ingredients
For the cookie
- 1/2 cup (114g) unsalted butter (browned)
- 2/3 cup (126g) light brown sugar
- 3 tablespoons (39g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup + 5 tablespoons (168g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
For the cinnamon sugar filling
- 2 tablespoons (28.5g) unsalted butter (room temperature)
- 5 tablespoons (60g) dark brown sugar
- 1 teaspoon ground cinnamon
For the vanilla icing
- 1/2 cup (51g) powdered sugar
- 2 tablespoons (30ml) heavy cream
- 1/2 teaspoon vanilla extract
Instructions
For the cookie
- Add flour, salt, baking soda, and cream of tartar to a medium bowl. Whisk to combine and set aside.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a medium heatproof bowl. Set aside to cool for 10 minutes.
- Add light brown sugar and granulated sugar to bowl. Mix until combined. Add egg and vanilla extract and mix until combined.
- Add 1/3 of the flour mixture to wet ingredients and and mix until nearly combined. Repeat with remaining thirds of flour mixture until just fully combined and no more streaks of flour are visible.
- Set a piece of parchment paper on the counter. Sprinkle a little flour onto the parchment paper. Add the dough. Using a rolling pin, roll the dough into a rectangle, about 1/3 inch thick. Set aside.
For the cinnamon sugar filling
- In a small bowl, stir together the room temperature butter, brown sugar, and cinnamon until fully combined. It should resemble a paste consistency.
- Spread the filling over the dough in an even layer, leaving a 1 inch border on all sides so it doesn’t leak out when baking. Starting on one side, roll the dough up using the parchment paper as a guide. It’s okay if the dough splits a little. Place in the freezer for 20 minutes.
- Remove the log from the freezer and cut into even slices using a sharp knife. About 2/3 inch to almost an inch in thickness. I usually cut the log in half, and then keep cutting each portion in half until I’m left with about 16 cookies.
- Place the cookies back in the freezer for another 30 minutes. Once there’s about 5-7 minutes left, preheat the oven to 375° F. Line a baking sheet with parchment paper.
- Bake 6 cookies at a time for 10-11 minutes or until edges are lightly golden brown. Set aside to cool completely before icing.
For the vanilla icing
- Add powdered sugar, heavy cream, and vanilla to a small bowl. Whisk until smooth. Drizzle over the cooled cookies.
- Prep Time: 80 minutes
- Bake Time: 10
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