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
• egg
• granulated sugar
• ground cinnamon
• powdered sugar
• milk

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!

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• HOMEMADE SPRINKLE COOKIES
• CINNAMON ROLL WAFFLES
• COPYCAT BURGER KING CINNA-MINIS

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.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Cinnamon Roll Cookies

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 24

Calories: 69kcal

Author: Brandie @ The Country Cook

Ingredients

• ▢ 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

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Instructions

• 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).

Video

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.
• 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. 

Nutrition

Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 41mg | Potassium: 3mg | Fiber: 1g | Sugar: 6g | Vitamin A: 143IU | Calcium: 6mg | Iron: 1mg

Nutritional Disclaimer

“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.

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Originally published: December 2011
Updated & republished: December 2019