Slice-and-bake cookies are a delight to make during the holidays. These cinnamon roll cookies capture that classic sweet swirl in an easy-to-slice dough and finish with a simple vanilla glaze for a soft, tender cookie that tastes like a miniature cinnamon roll.
Think cinnamon rolls transformed into cookies: we roll a sugar cookie dough with a cinnamon-sugar filling, chill it into logs, slice, and bake. The result is a pleasing spiral in every cookie, a soft center, slightly set edges, and a drizzle of sweet glaze that brings everything together. These make a wonderful addition to holiday cookie trays and are easy to prep ahead.
Table of Contents
Why this recipe works
To keep a clear cinnamon swirl, the dough must hold its shape without spreading. A sturdy sugar-cookie style dough does exactly that: it remains thick enough to slice into neat rounds while staying soft and chewy after baking. This slice-and-bake method is convenient, makes uniform cookies, and lets you prepare dough logs ahead of time and chill or freeze them until needed.
Ingredient notes
- Butter: Use unsalted butter at room temperature for even creaming and consistent dough texture.
- Egg: A room-temperature egg binds the dough and helps create a tender crumb.
- Vanilla: Pure vanilla extract provides depth of flavor—use a quality extract for the best result.
- Ground cinnamon: Fresh cinnamon gives the filling its warm, fragrant flavor—check the spice’s freshness for best aroma.
- Confectioners’ sugar: Also called powdered sugar, this is used to make the smooth icing for drizzling on top.
Recipe variations
You can easily modify the filling and glaze to change the flavor profile. Swap the cinnamon for pumpkin pie spice for a fall twist, or use brown sugar instead of granulated sugar in the filling for deeper, molasses-like notes. For the glaze, try a maple glaze or a simple cream cheese glaze for a tangy finish—both pair beautifully with the cinnamon spiral.
How to make cinnamon roll cookies
- Make the dough: Whisk the dry ingredients together in one bowl. Cream butter and sugar until light, add the egg and vanilla, then mix in the dry ingredients on low just until combined.
- Roll the dough: Divide the dough in half. Roll each portion between parchment into a 9″ x 7″ rectangle about 1/4″ thick.
- Add the filling: Brush each rectangle with melted butter and sprinkle evenly with the cinnamon-sugar filling.
- Roll and chill: Roll each rectangle up tightly into a 9″ log, wrap in plastic, and chill for at least 2 hours (or overnight) so the dough firms up and slices cleanly.
- Slice and bake: Preheat the oven to 350°F. Cut the chilled logs into 1/2″ thick rounds with a sharp knife. Arrange on a baking sheet about 2″ apart and bake for 10–12 minutes, until the edges are set and centers remain soft.
- Finish with icing: While the cookies cool, whisk confectioners’ sugar with milk and vanilla to a drizzling consistency. Drizzle over cooled cookies and serve.
Expert tips
Measure flour correctly. Weigh flour if possible. If using cups, spoon flour into the cup and level it—don’t pack it down—to avoid a dry dough.
Chill the logs fully. At least two hours in the fridge ensures clean slices and a preserved spiral.
Slightly underbake for soft centers. Remove cookies when edges are set but centers still look soft; they’ll finish setting as they cool.
Make ahead and storage tips
Prepare dough logs ahead: refrigerate up to 48 hours or freeze for up to 3 months, wrapped tightly to prevent drying. Thaw frozen logs in the refrigerator before slicing. You can also slice and bake from frozen, though baking time may increase to around 14 minutes.
Store baked cookies in an airtight container at room temperature for up to 5 days. Baked cookies (with or without icing) can be frozen in an airtight container for up to 1 month—thaw in the refrigerator and bring to room temperature before serving.
Frequently Asked Questions
Store-bought dough may work, though results vary depending on the dough’s texture. If you try it, choose a plain sugar cookie dough that is firm enough to roll and slice.
If the dough becomes too warm, slices can spread. Keep the dough chilled, avoid leaving it at room temperature too long, and make sure baking sheets are cool between batches.
Breaking usually means the dough is too dry. Check your flour measurement method and, if cracks appear while rolling, smooth them with dampened fingertips or a little milk before rolling.
Related recipes
Looking for more desserts with cinnamon? Try these suggestions.
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Get the Recipe: Cinnamon Roll Cookies
Ingredients
Cookies
- 2 ¼ cups (280 g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Cinnamon Filling
- 2 Tablespoons (15 g) unsalted butter, melted and slightly cooled
- ¼ cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
Icing
- 1 cup (120 g) confectioners’ sugar, sifted
- 2-3 tablespoons milk
- ½ teaspoon pure vanilla extract
Instructions
Cookies
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Whisk together flour, baking powder, and salt in a medium bowl and set aside.
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In a stand mixer or with a hand mixer, beat butter and 3/4 cup sugar on high until light and fluffy, about 5 minutes. Beat in the egg and vanilla. Reduce speed and gradually add the flour mixture until combined.
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Divide the dough in two. Roll each portion between parchment into a 9″ x 7″ rectangle about 1/4″ thick. Brush each with 1 tablespoon melted butter and sprinkle with the cinnamon-sugar mixture.
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Roll each rectangle up tightly into a 9″ log, smooth any small cracks with your fingers, wrap in plastic, and chill for 2 hours.
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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Slice chilled logs into 1/2″ rounds, place about 2″ apart on prepared sheets, and bake 10–12 minutes until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Icing
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Whisk confectioners’ sugar, 2 tablespoons milk, and vanilla in a bowl. Add more milk 1 teaspoon at a time until the icing is thin enough to drizzle. Drizzle over cooled cookies and serve.
Notes
Make ahead: Dough logs can be refrigerated up to 2 days or frozen up to 3 months. Thaw frozen logs in the fridge before slicing and baking.
Inspired by Sally’s Baking Addiction.