If you love the cozy, buttery flavors of a classic cinnamon roll, you’re going to love this cinnamon roll sugar cookies recipe. It’s a fun twist on a homemade cinnamon roll, wrapped in cookie form for the perfect bite-sized treat.

These buttery cookies bake up soft and chewy with that iconic cinnamon sugar mixture swirled through every inch. Topped with a simple vanilla glaze, they’re everything you love about cinnamon rolls—but way easier to make and even easier to share.

Whether you’re new to baking or a seasoned cookie pro, this recipe is designed to be simple, fun, and a total confidence booster. From mixing to slicing and baking, I’ll walk you through every step clearly so you feel ready to go.

By the end of this post, you’ll have your new favorite cookie cooling on a wire rack—and probably already planning your next batch.

Why you’ll love these Cinnamon Roll Sugar Cookies

• These are made completely using a food processor
• If you work fast, there’s no need to chill the dough
• The cinnamon is a major loving factor in this recipe!
• An easy take on cinnamon buns
• You can make the dough ahead of time, get the log ready, and freeze it for baking later

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Each one has a role to play in building the buttery, cinnamon-packed flavor and tender cookie texture.

• Granulated sugar: Adds structure and sweetness; grinding it slightly helps make softer, chewier sugar cookies.
• Unsalted butter: Cold and cubed; the base of buttery sugar cookie dough with rich flavor and crisp edges.
• Egg: Binds the dough and adds just enough moisture; use at room temperature for best results.
• Vanilla extract: Adds warm, fragrant depth that pairs perfectly with cinnamon.
• All-purpose flour: The backbone of the dough; gives it structure without being too dry.
• Baking powder & baking soda: A tiny bit of each for balanced lift and spread.
• Salt: Just a pinch enhances all the other flavors.
• Cinnamon: For that bold, warm cinnamon flavor, essential to capture the essence of cinnamon rolls.
• Melted butter: Helps the filling stick to the dough and melts into it while baking for a gooey center.
• Powdered sugar: Base of the glaze for that soft, sweet finish.
• Milk: Thins the glaze so you can easily drizzle it over the cookies; use a little bit at a time until smooth.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

• Cream Cheese Frosting: Swap the glaze for a cream cheese frosting if you want to lean into the classic cinnamon roll vibe.
• Nuts: Feel free to add chopped pecans or walnuts inside the filling for texture.
• Pre-made Sugar Cookie Dough: For a shortcut, use classic sugar cookie mix instead of making the dough from scratch—just follow the rest of the steps as written.

How to Make Cinnamon Roll Sugar Cookies

Heat oven to 350°F (180°C) and line two baking sheets with parchment paper. This prevents sticking and helps cookies bake evenly.

In a food processor, pulse the sugar for about 10 seconds until fine. This gives your cookies a softer texture.

Add the butter cubes, room temperature egg, vanilla extract, flour, baking powder, baking soda, and salt to the bowl. Mix on medium-high speed for 7 seconds. Scrape down the sides of the bowl with a rubber spatula, then mix for 5 more seconds on low speed until dough forms.

Transfer the dough to a large piece of parchment paper. Dust your rolling pin with a little flour and roll the dough into a 16×8-inch rectangle about 1/6-inch thick.

In a small bowl, mix cinnamon and sugar until fully blended. Brush melted butter all over the top of the dough, then sprinkle evenly with the cinnamon sugar mixture.

Starting from the long side, roll the dough into a tight log shape. Gently press as you roll to keep the swirl tight. If the dough feels too soft to slice, wrap it in plastic wrap and chill for 20-30 minutes.

Use a sharp knife to cut the dough log into 1 cm-thick slices. Place cookies onto your prepared baking sheets, leaving about 1.5 inches between them. Lightly press the tops to give them an even, circular cookie form.

Bake cookies for 9–10 minutes, or until edges are just golden brown. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

While cookies cool, stir powdered sugar and milk in a medium bowl until smooth. Pour glaze into a zip-top bag, snip a corner, and drizzle over completely cooled cookies. Let the glaze set before stacking or storing.

Expert Tips

• If your cookie dough log is too soft to cut cleanly, wrap it in plastic wrap and chill it for 20–30 minutes before slicing.
• For make-ahead ease, wrap the dough log tightly in plastic wrap and freeze for up to 3 months. Slice and bake straight from the freezer.
• Don’t worry if the dough slices lose shape slightly while cutting—just press them gently with your fingers to round them out on the baking sheet.
• Always wait until cookies are fully cooled before drizzling glaze so it sets properly and doesn’t melt.

Frequently Asked Questions

Can I make these cookies ahead of time?

Yes! The cookie dough log can be wrapped tightly in plastic wrap and stored in the fridge for up to 3 days or frozen for up to 3 months. Just slice and bake when you’re ready.

How should I store the baked cookies?

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer, then stack with parchment between layers.

Can I freeze the baked cookies?

Absolutely. Once baked and cooled (and glazed, if you’d like), place cookies in a single layer to freeze. Then transfer to a freezer-safe bag or container. Thaw at room temperature.

How do I keep the cookies soft and chewy?

Don’t overbake! Pull them from the oven as soon as the edges start turning golden brown. Also, be sure not to pack in too much flour, which can create a dry cookie.

Below are some cookie-inspired recipes:

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