Cinnamon Roll Cookies

2 hrs
20 mins
Let’s learn how to turn everyone’s favorite ooey gooey cinnamon rolls into its cookie version! Imagine a soft chewy sugar cookie base with swirls of caramelized brown sugar and cinnamon topped with a sweet vanilla glaze. It’s the ultimate cozy dessert!
Jump To Recipe

Cinnamon Roll Cookies

Let’s learn how to turn everyone’s favorite ooey gooey cinnamon rolls into its cookie version! Imagine a soft chewy sugar cookie base with swirls of caramelized brown sugar and cinnamon topped with a sweet vanilla glaze. It’s the ultimate cozy dessert!

This post is sponsored by Challenge Butter but all thoughts are my own. Thank you for supporting brands that make Moribyan’s kitchen possible.

The weather is a lot colder which means it’s time to get cozier and what says cozy more than cinnamon rolls! Although nothing beats a classic cinnamon roll, these cookies come in really close and are also a lot easier to make if that craving hits.

There are basically three different parts to this recipe! The process is very similar to making cinnamon rolls just without the proofing time.

The Sugar Cookie Base

If you have ever made snickerdoodles like in this churro cookie recipe, the dough is exactly the same. It’s super chewy and soft with the perfect amount of sweetness. Here is everything you will need!

Dry Ingredients
  • All purpose flour
  • Baking soda
  • Cream of tartar
  • Salt

Just add all the dry ingredients to a bowl and whisk them together. If you do not have cream of tartar, just omit it from this recipe and you won’t have any issues!

Wet Ingredients
  • Challenge Unsalted Butter
  • White sugar
  • Light brown sugar
  • Vanilla extract
  • Eggs

The key ingredient to a perfect cookie is high-quality butter so that’s why we’re using my favorite Challenge Unsalted Butter. It adds the most beautiful rich taste that doesn’t compare. Also, Challenge Butter is made the old-fashioned way from happy cows at family-owned dairies and you can really taste that difference in these cookies. The best part is no hormones are ever added so I always feel good about putting desserts created with Challenge Butter on the table for my loved ones to enjoy.

The butter and sugars get beaten together until light and fluffy with a hand or stand mixer. Then the eggs and vanilla extract are beaten in until you have a smooth batter. Add the dry to the wet and mix just until a dough forms!

The Cinnamon Sugar Spread

The best part of the cookie is by far the cinnamon sugar filling. When the cookies bake, the filling caramelizes into a cinnamon caramel-like ribbon throughout and it’s absolutely delicious! Here is what you’ll need to make it:

  • Challenge Unsalted Butter
  • Dark brown sugar
  • Cinnamon

Make sure the butter is at room temperature and mix it with dark brown sugar and cinnamon until you have something that is the consistency of a thick spread!

Take the cookie dough and roll it out into a large rectangle. If it’s too sticky, flour the surface. Add the cinnamon spread across the dough and then roll it up tightly and wrap with parchment paper or Saran Wrap. Chill it for 30 minutes and then slice the dough into 1 inch thick rounds.

Freeze the dough again for about 1 hour. Then bake in the oven at 375°F for about 12 minutes. Once out of the oven allow them to cool to room temperature.

The Vanilla Glaze

This is by far the easiest part of this recipe! All you have to do is combine these 3 ingredients:

  • Powdered sugar
  • Heavy cream
  • Vanilla extract

Whisk them together and now you have a delicious vanilla glaze to shower these cookies in. If the frosting is too thick, just warm it up for 15 seconds in the microwave and it will be a lot thinner.

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

To see more recipes and behind the scenes, follow along on Instagram! I’m also now on Pinterest pinning away so stop by and see what’s up.

Cinnamon Roll Cookies

Let’s learn how to turn everyone’s favorite ooey gooey cinnamon rolls into its cookie version! Imagine a soft chewy sugar cookie base with swirls of caramelized brown sugar and cinnamon topped with a sweet vanilla glaze. It’s the ultimate cozy dessert!

Let’s learn how to turn everyone’s favorite ooey gooey cinnamon rolls into its cookie version! Imagine a soft chewy sugar cookie base with swirls of caramelized brown sugar and cinnamon topped with a sweet vanilla glaze. It’s the ultimate cozy dessert!

2 hrs
20 mins

Ingredients

COOKIE DOUGH
  • 2 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 cup Challenge Unsalted Butter room temp
  • 2/3 cup white sugar
  • 3/4 cup light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
CINNAMON SUGAR FILLING
VANILLA GLAZE
  • 1 cup powdered sugar
  • 3 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a mixing bowl, whisk together all purpose flour, baking soda, cream of tartar, and salt.
  2. In another bowl, beat together butter, white sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. You can use a hand beater or stand mixer fitted with the paddle attachment. Scrape the sides of the bowl down as necessary. Then add in the eggs and vanilla extract and beat again until fully incoporated.
  3. Add the dry to wet and beat together just until a dough forms. The dough will be soft and fluffy.
  4. On a large piece of parchment paper, sprinkle a bit of flour and roll out the dough into a rectangle.
  5. In a small bowl, make the cinnamon sugar spread by combining unsalted butter, dark brown sugar, and cinnamon. Spread it on top of the dough.
  6. Roll it up tightly and if it’s too sticky, add a little more flour. It’s ok if it’s not perfect. Wrap it using the parchment paper and pop in the freezer to chill for 20 to 25 minutes.
  7. Slice it into 1 inch thick pieces and freeze for about 30 minutes.
  8. Preheat oven to 375°F.
  9. On a lined baking sheet, place 6 cookies to make sure they are spaced apart.
  10. Bake for about 12 to 14 minutes just until the edges are golden!
  11. Take out of the oven and allow to cool on the baking sheet until moveable. Transfer to a cooling rack to finish the cooling process.
  12. To make the vanilla glaze, whisk together powdered sugar, heavy cream, and vanilla extract. If it’s too thick, just heat it up for 15 seconds in the microwave.
  13. Spread the icing to cover the top of the cookie and once the glaze sets, they’re ready to enjoy!
4.8 based on 4 reviews

WHAT DO YOU THINK OF THIS RECIPE?

Rate + Review

I have made these several times and they are a huge hit every single time. Definitely the most requested cookie out of all the cookies I make. They aren’t too sweet, and if you bake them just as written they are slightly crisp around the edges and chewy towards the center, which is how I like my cookies. I have played around with the icing/glaze, and really it’s delicious whether it’s topped with a glaze, a soft buttercream icing or even no icing at all. Thank you for sharing this awesome recipe.

PS…yes, the cookies are huge (at least they are for me) so I would definitely only bake 6 at a time. I was in a hurry once and tried to do 9 but they spread into one another and lost the beautiful shape they have when you space them far enough apart 🙂

They were super yummy but my brown sugar mix in the middle kept melting completely. Wondering what I did wrong :/

Omg so yummy! But for some reason when it cools the brown sugar middle like melts and doesn’t hold shape.

I tried to make these but my dough was super soft and sticky and impossible to roll out, I’m not sure what I did wrong?

It came out way better than I expected. I ran into some problems because I was feeling for something sweet and then I realized how many ingredients I didn’t have. like the essentials: the right brown sugar, confectioner’s sugar, and ground cinnamon. But it came out so lovely. The only thing it was a bit sweet which I expected, but so lovelyyyyy. Eek!

I made these and loved the taste! I think I might’ve rolled the dough too thin though because my cookies were super flat. How thick should the dough be before we add the cinnamon sugar filling?

Hi
How much is 1 cup of butter in grams? Thank you.

Tried these out and I am speachless, they are perfect! Mine came out a little larger than I imagined, but I think I didn’t roll the dough tight enough and spread it out too big. The taste though is perfect! Super chewy and flavorful.

Pin This Recipe