Cinnamon roll cookies are a delicious twist on the classic breakfast favorite, combining the warm, cozy flavors of a homemade cinnamon roll with the convenience of a cookie. Made with rich brown butter dough, a sweet cinnamon sugar swirl, and topped with a smooth vanilla icing drizzle, these cookies deliver all the comforting taste of traditional cinnamon rolls in an easy, handheld treat. Perfect for holiday baking, weekend brunch, or everyday desserts, cinnamon roll cookies are a simple yet indulgent recipe that satisfies any sweet tooth and fills your kitchen with the irresistible aroma of cinnamon and sugar.
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.
Ingredients
- 1/2 cup + 2 tablespoons unsalted butter
- 2/3 cup light brown sugar
- 5 tablespoons dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 1 & 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
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.
Why you’ll love these cinnamon roll cookies
- Perfect small batch cinnamon roll cookies – This recipe makes just the right amount, ideal for small households, couples, or when you’re craving a cozy, homemade treat without baking a full batch.
- Warm cinnamon roll flavor – Made with rich brown butter, brown sugar, and plenty of cinnamon for that classic cinnamon roll taste in every bite.
- Finished with a sweet icing drizzle – A smooth vanilla glaze adds the perfect touch of sweetness and gives each cookie that signature cinnamon roll finish.
- Great make-ahead dessert – These cookies store well and are perfect for holiday trays, brunch spreads, gifting, or meal prep treats.
- Crowd-pleasing comfort dessert – A guaranteed favorite for kids and adults alike, bringing all the cozy, cinnamon-sugar goodness everyone loves.
Tips for the best cinnamon roll cookies
- Roll the dough into a rectangle – Shape the dough into a rectangle to create consistent cinnamon swirls in every cookie. It doesn’t have to be perfect, just as close as you can get.
- Roll tightly for defined swirls – Gently roll the dough into a tight log to create those beautiful cinnamon roll spirals. A few small cracks are totally fine. Wrap the log in parchment paper before placing it in the freezer.
- Don’t overbake – Remove the cookies when the centers still look slightly soft for the best chewy, tender texture.
- Cool before glazing – Let the cookies cool completely before adding the icing drizzle so the glaze sets nicely instead of melting off.
Frequently asked questions
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.
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.
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!
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.
Absolutely. It will help prevent the cookies from sticking to the pan.
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?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Cinnamon Roll Cookies
Ingredients
For the cookie
- 1/2 cup (113g) unsalted butter (browned)
- 2/3 cup (135g) light brown sugar
- 3 tablespoons (38g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup (128g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
For the cinnamon sugar filling
- 2 tablespoons (28g) unsalted butter (room temperature)
- 5 tablespoons (63g) dark brown sugar
- 1 teaspoon ground cinnamon
For the vanilla icing
- 1/2 cup (60g) powdered sugar
- 2 tablespoons (30g) 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.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
