Cinnamon Roll Cookies (+Video)
These Easy Cinnamon Roll Cookies start with a store-bought sugar cookie base then jazzed up with cinnamon, sugar and a sweet icing drizzle.
AN EASY, FUN COOKIE RECIPE
I hope y’all will really love this recipe from Cinnamon Roll Cookies. It is such a fun and different cookie, yet easier to make than you might think. And it really is a stand out on the holiday sweet table or the perfect cookie for a Christmas cookie exchange!
CAN I USE A HOMEMADE SUGAR COOKIE MIX?
Of course! I am using a store-bought cookie mix as the base for this recipe but you could certainly use your favorite sugar cookie recipe as the base. My way of thinking is, if it tastes great and makes it easier, then why not? Why make more work and dishes for yourself? There are so many good flavors going on here that no one will even notice you started with a cookie mix.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- sugar cookie mix
- butter or margarine, softened to room temp.
- all-purpose flour
- granulated sugar
- ground cinnamon
- powdered sugar
HOW TO MAKE EASY CINNAMON ROLL COOKIES:
In medium bowl, stir cookie mix, softened butter, flour, and egg until dough forms.
On a floured surface, roll dough to about ¼-inch thickness. Brush with melted butter.
In a small bowl, mix together sugar and cinnamon. Sprinkle this mixture evenly over dough.
Begin to carefully roll up dough, starting at the long side. If the dough tears at all, do not worry. This dough is very forgiving. Just pinch it back together, it will still bake up nicely.
Cut dough in half. Wrap in plastic wrap and pop dough in the freezer for about 20-30 minutes (until firm – not hard.)
Heat oven to 375F degrees. Cover a baking sheet with parchment paper. Take dough out of freezer and begin cutting into ¾-inch slices. If dough tears a little as you cut it, just pinch it together a little with your fingers. Place slices about 2 inches apart on cookie sheet.
Bake 10-12 minutes or until edges are lightly golden brown. Cool for about 2 minutes, remove from cookie sheet to cooling rack. Cool completely.
In a small bowl, mix powdered sugar and milk until smooth (adding a tad more milk if necessary.)
Drizzle icing over cooled cookies (making sure you have aluminum foil or waxed paper underneath cooling racks to catch excess icing.)
Cook’s Notes: We prefer a little bit more icing on ours so I actually made up a second batch of icing. You want the icing to stay fairly thick but thin enough so you can still drizzle it easily.
CRAVING MORE? GIVE THESE RECIPES A TRY!
Cinnamon Roll Cookies (+Video)
- 17.5 ounce pouch sugar cookie mix
- ½ cup salted butter softened to room temperature
- ¼ cup all-purpose flour
- 1 large egg
- 1 tablespoon salted butter melted
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¾ cup powdered sugar
- 1 tablespoon milk
- In medium bowl, stir cookie mix, softened butter, flour, and egg until dough forms.
- On a floured surface, roll dough to about ¼-inch thickness.
- Brush dough with melted butter.
- In a small bowl, mix together sugar and cinnamon. Sprinkle this mixture evenly over dough.
- Begin to roll up dough, starting at the long side. The dough will tear a bit as you roll. This dough is very forgiving. Just pinch it back together, it will still bake up nicely and roll as best as possible.
- Cut dough in half.
- Wrap in plastic wrap and pop dough in the freezer for about 20-30 minutes (until firm – not hard)
- Heat oven to 375F degrees. Cover a large baking sheet with parchment paper.
- Take dough out of freezer and begin cutting into ¾-inch slices (again, if dough tears, just pinch it back together.)
- Place slices about 2 inches apart on cookie sheet.
- Bake 10-12 minutes or until edges are lightly golden brown. Only bake one sheet at a time if you are using two smaller baking sheets.
- Cool for about 2 minutes, remove from cookie sheet to cooling rack. Cool completely.
- In a small bowl, mix powdered sugar and milk until smooth (adding a tad more milk if necessary).
- Drizzle icing over cooled cookies (making sure you have aluminum foil or waxed paper underneath cooling racks to catch excess icing).
- We prefer a little bit more icing on ours so I actually made up a second batch of icing. You want the icing to stay fairly thick but thin enough so you can still drizzle it easily.
- Keeping dough cool before baking helps the cookie stay together better as it bakes rather than spreading out. In addition, this is the same reason why you want to use parchment paper or a silat on the baking sheet.
- When baking cookies, only one baking sheet should be in the oven at the time. This will help ensure the most even baking.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: December 2011
Updated & republished: December 2019
I just had to tell you how much I appreciate your recipes ! You cook the same kinds of things I do, plus you make the recipes so user-friendly and quick-as-possible to create. That is incredibly appreciated since I have five children and homeschool !
PS – I haven’t made the cookies yet, but this was the only way I knew of to let you know how I felt !
Are these a soft or crisp cookie?
HOLY MOLY these were so good. They looked so cute at our Cookie Christmas exchange too!
Mmm. Mmm. Mmm. Perfect. Loved by everyone!
The whole family really enjoyed these. Hard to mess up but look really impressive!
Use colored sugar to make them festive!
Awesome looking cookies & fun idea!
I just made 6 batches of these yesterday. Baked one and plan to share some with friends. This is one of our family's favorite cookies and it is a lot easier than it looks. I made some last year for cookie exchanges, too.
Just finished these for Christmas trays….they are delicious and pretty..I used my own sugar cookie dough recipe and they turned out fine.
I've got these in the freezer as we speak =). Used scratch dough, so we'll see how they turn out. But so far, they look yummy!
Ooo.. thank you!! These look DELISH! I'm adding these to our cookie list this year! 🙂
Yum Brandie. Will you be my neighbor?
These cookies look so delicious. Perfect treat for my family. Congrats on the Top 9!
This combines the best of two worlds! 🙂 Lovely treat, and congrats on Top 9!
Wow! These look amazing. Perfect for the holidays. Yay for Top 9!
As if I didn't have enough cookies to make this month…I have GOT to make these! They look absolutely delicious!
These are some awesome-looking cookies! My husband would go crazy for these!
I saw these over at Katrina's tonight – they look amazing!! Love the cookie mix part!
Oh my!! YUM!!!!
OK, first it was Annie Oakley's Kitchen now you Brandie. Angels blew their trumpets as I read the title, those must be heavenly, therefore.. good for me 🙂
I need to go wipe my chin now, lol
Brilliant idea! I'm a big cinnamon fan and these look like the perfect seasonal cookie.
What an amazing idea! Headed over to check them out now…
These look incredible, Brandie!!! My kiddos would gobble these up quickly~
Headed there as soon as I wipe the drool off my monitor!