Do you love cinnamon rolls? How about cookies? What if I told you that you could have the best of both worlds in one delicious treat? Say hello to cinnamon roll cookies! These cookies are sweet, cinnamon-y, and perfect for satisfying your cravings. Plus, they’re easy to make at home.
I’m a big fan of all things breakfast foods. I think breakfast may be my favorite meal of the day. When I’m able to choose between things like breakfast tater tot casserole or maple cinnamon rolls, I know it’s going to be a good day! These cinnamon roll cookies take the best parts of breakfast and turns them into a delicious dessert.
What are Cinnamon Roll Cookies?
Cinnamon Roll Cookies are the best of both worlds. They are a soft, chewy cookie that is full of cinnamon roll flavors. Like a classic cinnamon roll, these cookies are topped with a buttercream type frosting that takes these cookies to the next level.
Cinnamon Rolls Cookies are often served with coffee or hot chocolate. They are the perfect treat for any occasion, and are sure to please even the most discerning palate.
Cinnamon Roll Cookie Ingredients
These cookies are made from simple baking ingredients you may already have in your pantry. You’ll need ingredients for the cookies, the frosting and the cinnamon sugar coating. Here’s what you’ll need:
- Unsalted sweet cream butter– You will need butter for both the cookies and the topping. Let the butter sit on the counter for about 30-minutes to soften.
- Sugar– Use the measuring cup to scoop and pack your sugar. You will need basic white sugar for both the cookies and the topping.
- Light brown sugar– When using sugar, always use the measuring cup to scoop and pack it.
- Large eggs– In baking, room temperature eggs work best. Set the eggs on the counter with the butter before baking.
- Pure vanilla extract– I use pure vanilla extract for the best flavor, but you can use imitation vanilla flavoring if that’s all you have. You will need this for both the cookies and the frosting.
- Flour– Unlike sugar, flour should not be packed. Instead, use a spoon to scoop the flour into the cup and then level it off with a butter knife.
- Cornstarch– Cornstarch gives your cookies that crispy exterior.
- Cream of tartar-Cream of tartar is a powdery substance that’s derived from tartaric acid. It’s commonly used as a leavening agent, and it helps to give cinnamon roll cookies their distinctive texture.
- Baking powder & Soda– You will need both baking powder and baking soda. Both are used to help your cookie rise, giving it a fluffy interior texture.
- Ground cinnamon– Cinnamon will be infused in your cookie batter, but you’ll also need it for the cinnamon sugar coating.
- Kosher salt– If you don’t have kosher salt, you can use regular table salt, but it isn’t going to give the cookies as much flavor.
- Powdered sugar– You cannot use white sugar to make the frosting. Powdered sugar is essential to get the right texture and consistency.
- Heavy whipping cream– If you don’t have heavy whipping cream, you can make it. To make 1 cup, combine ¼ cup of melted butter with ¾ cup of milk.
- Piping bag– In addition to the ingredients, you will also need a large piping bag fitted with a large round tip to pipe the frosting onto the cookies.
How to Make Cinnamon Roll Cookies
These cookies are one of my all-time favorite desserts. They’re essentially a cross between a traditional cinnamon roll and a sugar cookie, and they’re absolutely delicious, but so easy to make. Follow the steps below!
Step 1: Preheat and Prep
First, preheat oven to 350?. Then, line two cookie sheets with a silicone baking mat or parchment paper.
Step 2: Mix Butter, Sugars, & Eggs
Using a standing mixer, beat the butter, sugar, brown sugar, eggs, and vanilla until creamy and
Step 3: Whisk Dry Ingredients
In a separate mixing bowl, whisk the dry ingredients together (flour, cornstarch, cream of tartar, baking powder, baking soda, cinnamon and salt).
Step 4: Add Dry Ingredients to Wet Ingredients
Next, gradually beat in the dry ingredients into the wet until a dough has formed.
Step 5: Roll the Dough Into Balls
Using a medium ice cream scoop or spoon, scoop out a mound of dough into your hand and roll into a ball.
Step 6: Coat with Cinnamon Sugar
In a small bowl, mix 2 cups of sugar with 3 tbsp ground cinnamon. Then, roll each dough ball into the cinnamon mixture to coat.
Step 7: Form the Cookies
Place the dough balls on the cookie sheet, and then gently press them down into a thick disk.
Step 8: Bake the Cookies
Finally, bake the cookies in the oven for 10-13 minutes or until the cookies are a light golden color.
Step 9: Let Cool
Once the cookies are done, allow them to sit on the cookie sheet and cool completely. While they cool, continue to step 10.
Step 10: Make the Cinnamon Vanilla Frosting
Using a standing mixer, beat the butter, powdered sugar, cinnamon, vanilla and heavy whipping
cream in a medium sized mixing bowl until creamy and holds a peak.
Step 11: Pipe the Frosting
Once the cookies are cool, scoop the frosting into the piping bag. Then, frost a tight circular spiral around the top of the cookie.
Step 12: Top with Cinnamon
Sprinkle a dash of cinnamon on top of the cookies
Can I Make Gluten-Free Cinnamon Roll Cookies?
Yes! These cookies can easily be made gluten-free by using a gluten-free flour blend in place of the all-purpose flour. I have not tried this recipe with a gluten-free flour blend, but I’m confident it will work well.
How to Store Cinnamon Roll Cookies
To store your cinnamon roll cookies, simply place them in an airtight container. I like to put them in a plastic baggie or Tupperware. If you are using a plastic bag, be sure to squeeze out all the air before sealing it. Cinnamon Roll Cookies will stay fresh for up to one week when stored in this way.
If you’re worried about them going stale, you can also put them in the freezer. Place the cookies in a freezer-safe container or bag and freeze for up to 3 months. Defrost the cookies at room temperature before enjoying.
More Cookie Recipes You’ll Love
We love a good cookie around here! Some of our other favorites are:
- Chai Latte Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Iced Ricotta Cookies
- Peanut Butter Bacon Cookies
- 2 C unsalted sweet cream butter, softened
- 1 C sugar
- 4 tbsp light brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 3 C flour
- 4 tbsp cornstarch
- ½ tsp cream of tartar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp kosher salt
- Cinnamon Sugar Coating
- 2 C sugar
- 3 tbsp ground cinnamon
- Cinnamon vanilla frosting
- 1 ½ C unsalted sweet cream butter, softened
- 3 ½ C powdered sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 4 tbsp heavy whipping cream
- 1 large piping bag fitted with large round tip
- Ground cinnamon to topping
- Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat.
- Using a standing mixer, beat the butter, sugar, brown sugar, eggs, and vanilla until creamy and fluffy.
- Using a large bowl, whisk the flour, cornstarch, cream of tartar, baking powder, baking soda, cinnamon and salt.
- Gradually beat in the dry ingredients into the wet until a dough has formed.
- Using a medium ice cream scooper, scoop out a mound of dough into your hand and roll into a ball.
- Roll the cookie dough balls into the cinnamon sugar mixture.
- Gently press the dough balls into a thick disk onto the cookie sheets.
- Bake in the oven for 10-13 minutes or until a light golden color.
- Allow to cool completely.
- Using a standing mixer, beat the butter, powdered sugar, cinnamon, vanilla and heavy whipping cream until creamy and holds a peak.
- Scoop the frosting into the piping bag.
- Using the piping bag, frost a tight circular spiral around the top of the cookie.
- Sprinkle a dash of cinnamon on top of the cookies. Enjoy!
Other desserts we love
Want more sweet treats? Be sure to check out:
Did you make these cookies? I’d love for you to leave a review in the comments below or the recipe card above. Want to make them later? Pin the image below to your favorite cookie board. THANK YOU for the support!