These homemade cinnamon roll cookies with icing are pure comfort in cookie form. They have that warm cinnamon flavor we all know and love, but they are easier to share, easier to pack, and a little neater than a full pan of cinnamon rolls. In my opinion, they are one of those treats that feels special without asking you to spend all day in the kitchen.
What makes these homemade cinnamon roll cookies with icing so good is the simple mix of pantry staples. The dough uses 2 1/4 cups all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, one egg, and vanilla extract. Then, the filling brings in melted butter, sugar, and ground cinnamon. Finally, the sweet vanilla icing uses confectioners’ sugar, milk, and a little more vanilla. Together, they make a soft cookie with a tender bite, a sweet swirl, and a smooth finish.
The method is easy to follow, too. First, you whisk the dry ingredients, then beat the butter and sugar until creamy. After that, you mix in the egg and vanilla, add the flour, roll the dough, fill it, and chill it so the logs slice cleanly. Next, you bake the rounds until the edges turn lightly golden, and then you drizzle on the icing once the cookies are cool. It is simple, but the result looks bakery-worthy.
These homemade cinnamon roll cookies with icing are perfect for chilly nights, holiday trays, cookie swaps, and Sunday baking with the family. They also travel well, so they are a smart choice for potlucks, church gatherings, school events, or care packages for neighbors and grandkids.
Why You’ll Love This Homemade Cinnamon Roll Cookies with Icing
- They taste like a cinnamon roll, but they bake faster and serve like a cookie.
- The ingredient list is short, simple, and made with everyday baking staples.
- The soft dough and sweet swirl make every bite rich, warm, and cozy.
- The recipe is great for make-ahead baking because the dough chills well and freezes well.
- The cookies are easy to portion, which makes them perfect for sharing, gifting, or freezing for later.
Flour Tips
All-purpose flour is the base of these homemade cinnamon roll cookies with icing, so measuring it the right way matters. Spoon the flour into your measuring cup and level it off instead of scooping straight from the bag. That helps keep the dough soft, not dry. If the dough feels too sticky after mixing, add just 1 tablespoon more flour. However, do not add too much. A soft dough gives you tender cookies, while extra flour can make them dry or tough. If you use parchment or a silicone mat for rolling, dust it lightly with flour so the dough does not stick.
Options for Substitutions
- Swap all-purpose flour with a good 1:1 gluten-free baking blend if you need a gluten-free version.
- Use salted butter instead of unsalted butter, then reduce the added salt a little.
- Replace granulated sugar in the filling with brown sugar for a deeper, more caramel-like flavor.
- Use half-and-half or heavy cream in the icing instead of milk for a richer finish.
- Add a small pinch of nutmeg or cardamom to the cinnamon filling for a warmer spice note.
- Use almond extract in place of part of the vanilla extract if you want a more bakery-style flavor.
Watch Out for These Mistakes
One common mistake is overmixing the dough. Once the flour goes in, mix only until everything is combined. If you keep beating, the cookies can turn dense instead of soft. Since this dough is meant to be tender, a gentle hand works best.
Another issue is rolling the dough too thin or too thick. If the rectangle is too thin, the logs may be hard to roll and may break. If it is too thick, the cookies will bake up bulky and may not hold the swirl well. So, aim for that 1/4-inch thickness and try to keep the shape even.
Also, do not skip the chilling time. The dough needs at least 2 hours in the fridge so the logs firm up and slice neatly. If you cut them too soon, the rounds can squash or spread too much in the oven. Chilling also helps the cinnamon swirl stay in place.
Finally, watch the bake time closely. These cookies only need about 10 to 11 minutes. If you leave them in too long, the edges can get too brown and the centers may dry out. They should look lightly set with just a little color on the edges. Then, let them finish on the pan for a few minutes before moving them.
What to Serve With Homemade Cinnamon Roll Cookies with Icing?
These homemade cinnamon roll cookies with icing pair well with a hot drink and a few easy snacks. Try serving them with coffee, tea, or a glass of cold milk for a classic match. For a breakfast or brunch spread, they also go nicely with fresh fruit, scrambled eggs, or a simple yogurt bowl. If you are putting together a dessert tray, add a few buttery shortbread cookies, apple slices, or even a small bowl of vanilla ice cream on the side.
Storage Instructions
Store: Keep iced cookies covered at room temperature for up to 5 days. If you want to make them ahead, the dough can be chilled for up to 2 days before baking.
Freeze: You can freeze the rolled logs or the baked cookies for up to 3 months. For best results, wrap them well so they do not pick up freezer odors.
Reheat: For a warm cookie, heat one cookie in the microwave for about 8 to 10 seconds. If you want to reheat several cookies on the stovetop, place them in a covered skillet over very low heat for a minute or two, just until warmed through. If they are iced, warm them gently so the icing does not melt away too fast.
Recipe Info
Preparation Time: 20 minutes
Chill Time: 2 hours
Cooking Time: 11 minutes
Total Time: 2 hours 31 minutes
Difficulty Level: Easy
Servings: 36 cookies
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: about 3,500 to 3,900
Protein: about 35 to 45 g
Fat: about 190 to 220 g
Carbohydrates: about 430 to 500 g
Ingredients
- Dough:
- 2 1/4 cups (281 g) all-purpose flour, spooned and leveled, plus extra for rolling
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 tablespoons) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- Cinnamon-sugar filling:
- 2 tablespoons butter, melted and slightly cooled
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Vanilla icing:
- 1 cup confectioners’ sugar
- 3 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
Whisk the flour, baking powder, and salt together in a medium bowl. Set that bowl aside for now. This simple first step helps the dough mix evenly later, so the cookies bake with a soft, even texture.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar on high speed for about 2 minutes, until smooth and creamy. Then add the egg and vanilla and beat again on high for about 1 minute. Scrape the bowl as needed so everything blends well.
Step 3: Form the Dough
Add the dry ingredients and mix on low just until combined. The dough will be soft, and that is what you want. If it feels too sticky to roll, work in 1 extra tablespoon of flour. Then divide the dough in half so it is easier to handle.
Step 4: Roll, Fill, and Chill
On a floured silicone mat or floured parchment, roll each half into a rectangle about 9 x 7 inches and 1/4 inch thick. Brush each rectangle with 1 tablespoon of melted butter. Next, stir the sugar and cinnamon together and scatter half over each rectangle. Starting from a short side, roll each rectangle into a snug 9-inch log. Smooth any cracks if needed, then cover loosely and chill for at least 2 hours.
Step 5: Slice and Bake
Heat the oven to 350°F and line a large baking sheet with parchment or a silicone mat. Slice the chilled logs into 1/2-inch rounds and place them about 2 inches apart on the sheet. Bake for 10 to 11 minutes, until the edges are lightly browned. After that, cool the cookies on the pan for 5 minutes, then move them to a wire rack.
Step 6: Ice and Finish
Whisk the confectioners’ sugar, milk, and vanilla extract together until smooth. Drizzle the icing over the cooled cookies. Let the icing set before serving or storing. Then enjoy a soft, sweet cookie with a cozy cinnamon swirl in every bite.
Conclusion
These homemade cinnamon roll cookies with icing bring together soft dough, warm cinnamon filling, and sweet vanilla glaze in one easy treat. They are simple enough for a weekday bake, yet special enough for holidays, parties, and gift boxes. Because the dough chills well and the cookies store nicely, they are also a smart make-ahead recipe.
If you try these homemade cinnamon roll cookies with icing, I would love to hear how they turned out. Share your thoughts, save the recipe for later, and be sure to check out more cozy cookie recipes if you want another sweet bake for your kitchen.
Print
Homemade Cinnamon Roll Cookies with Icing
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 151 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious cinnamon roll cookies with a sweet vanilla icing, perfect for sharing and make-ahead baking.
Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 tablespoons butter, melted
- 1/4 cup granulated sugar (for filling)
- 1 tablespoon ground cinnamon
- 1 cup confectioners’ sugar (for icing)
- 3 tablespoons milk
- 1/2 teaspoon pure vanilla extract (for icing)
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- Beat the softened butter and granulated sugar on high speed for about 2 minutes until smooth and creamy. Add the egg and vanilla; beat again on high for about 1 minute.
- Add the dry ingredients and mix on low just until combined. Divide the dough in half.
- Roll each half into a rectangle about 9 x 7 inches and 1/4 inch thick. Brush with melted butter and scatter the cinnamon-sugar filling over each rectangle. Roll into logs and chill for at least 2 hours.
- Heat the oven to 350°F and line a baking sheet with parchment. Slice the chilled logs into 1/2-inch rounds and bake for 10 to 11 minutes.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
- Whisk the icing ingredients together and drizzle over the cooled cookies. Let set before serving.
Notes
For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. You can also use half-and-half or heavy cream for a richer icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
