Cinnamon Roll Cookies Recipe

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These cinnamon roll cookies have everything you love about cinnamon rolls in convenient cookie form! With crispy edges and soft centers, these easy cookies are irresistible.

Line of cinnamon roll cookies on marble slab.

Okay, well, maybe they don’t have everything you love about cinnamon rolls — there’s no gooey cream cheese frosting or airy spirals of baked dough. But they’re a whole lot easier to make than cinnamon rolls (no yeast!) and they bring crispy sugar cookie goodness to the table, along with cinnamon and pecans. Make these cinnamon roll cookies for a holiday cookie platter and they’re guaranteed to be a hit!

Why You’ll Love This Recipe

Full of cozy flavors. These cookies combine sweet, earthy cinnamon with buttery pecans for a comforting treat that you won’t be able to get enough of.
Crispy yet soft. These cinnamon cookies are crisp around the edges yet pillowy-soft in the center. Every bite is divine!
Great for making ahead. Cinnamon roll cookies are not difficult to make, but they have to be refrigerated before being baked. Because of this, they lend themselves to being good make-ahead cookies. I make the dough for these at night, then I slice and bake them the next morning.

overhead view of ingredients for cinnamon roll cookies

What You’ll Need

This is a classic sugar cookie with a twist, so you’ll need all the standard sugar cookie ingredients. Be sure to scroll down to the recipe card for exact ingredient amounts and the full set of directions.

All-purpose flour – Measure by weight or use the spoon and sweep method for accuracy. Read my explainer on baking flours if you’re curious about which flours work best for different kinds of baked goods.
Baking soda
Salt
Granulated sugar – You’ll use part of the sugar in the dough and part in the cinnamon-sugar filling that makes these cookies taste just like cinnamon rolls.
Unsalted butter – Take the butter out of the fridge 30 to 45 minutes before you’re ready to begin baking to let it soften. It should be soft enough that it easily holds a fingerprint but is not melty. Soft butter blends better with sugar, creating a lighter, fluffier dough.
Egg – Place the egg on the countertop with the butter so it can come to room temperature, too. If you’re short on time, place the egg in a bowl of warm (not hot) water for about 5 minutes to bring it to room temperature.
Vanilla extract – This enhances the richness of the dough and complements the cinnamon filling. If you have a favorite pure vanilla extract (store-bought or homemade), it will really shine here.
Pecans – Chop these up before you begin. For extra flavor, you can toast the pecans briefly before chopping, allowing them to cool fully before using. Toasted pecans add a deeper, nuttier flavor to the filling.
Ground cinnamon – Cinnamon is the star of the show, so use a good one! If it’s been sitting in your pantry for a few years, it might not have much flavor left. For a stronger cinnamon flavor, you might try a high-quality Saigon cinnamon or even add a touch of cardamom for a subtle twist.

How to Make Cinnamon Roll Cookies

Overhead shot of dry ingredients for cookies in a glass bowl with a spoon. — Stir together the dry ingredients.

Butter and sugar in a glass mixing bowl. — Stir together the dry ingredients.

Mix the dry ingredients. In a large mixing bowl, whisk together the flour, baking soda, and salt.
Combine the wet ingredients. In another mixing bowl, cream the sugar and butter with an electric mixer on medium speed until the mixture is nice and light. Beat in the egg and vanilla.

Creamed butter and sugar in a glass bowl. — Beat the butter and sugar until fluffy.

Sugar cookie dough in a glass bowl with a spoon. — Beat the butter and sugar until fluffy.

Combine the wet and dry ingredients. Reduce the mixer speed to low and slowly pour in the flour mixture, continuing to beat until just combined. Place the mixing bowl in the refrigerator for an hour.

Rolled out sugar cookie dough. — Remember to roll the dough from the center out.

Pecan and cinnamon sugar filling for cookies in a bowl with a spoon. — Remember to roll the dough from the center out.

Roll out the dough. After an hour, turn out the chilled dough onto a lightly floured surface. Roll the dough into an 18″x 10″ rectangle.
Make the filling. Combine 2 tablespoons of sugar, pecans, and cinnamon in a small bowl. Sprinkle this mixture evenly over the cookie dough, pressing down gently with your hands to help it stick.

Cookie dough topped with pecans and cinnamon sugar. — Sprinkle the pecan mixture evenly across the dough.

Rolled up cookie dough before slicing. — Sprinkle the pecan mixture evenly across the dough.

Roll up the dough. Starting with a long side, roll the dough like a jelly-roll. Place the seam side down on a sheet of plastic wrap, then wrap the dough tightly and return it to the refrigerator for at least 2 hours.
Cut and bake the cookies. Preheat the oven to 350°F and line a baking sheet with a silicone liner or parchment paper. Slice the dough into 1/2-inch rounds and place them on the baking sheet. Bake for 10 to 12 minutes, or until the cookies are lightly browned.
Cool the cookies. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Stack of cinnamon roll cookies with one leaning against them with two bites taken out.

Tips for Success

Give them space. Leave about 2 inches between each cookie on the baking sheet to allow for spreading. They’ll be much more holiday-worthy if they don’t run all over each other.
Or try a third round of refrigeration. If you find that handling the dough to cut it into slices has warmed it up a bit, you can place the baking sheets with the unbaked cookies in the refrigerator for another hour to firm them up. This will keep them from spreading too much. If you’re short on time, place the baking sheet with the unbaked cookies in the freezer for 15-20 minutes to chill them quickly before baking.
Roll the dough tightly. This is really important! It prevents gaps and uneven shapes. As you roll, gently pull back on the dough with each turn to keep it taut and ensure an even shape.
Use a sharp knife for cutting. For clean slices, use a very sharp knife or even unflavored dental floss to cut the dough without flattening it.

Three cinnamon roll cookies on marble slab.

Variations

Here are a few ways to switch up this cinnamon roll cookie recipe and make it your own:

Swap out the nuts. Swap the pecans for walnuts, almonds, or even hazelnuts for a different flavor profile. Be sure to chop them finely so they spread evenly in the filling.
Add a glaze. For an extra touch of sweetness, drizzle a simple glaze over the cooled cookies. Try a classic powdered sugar glaze with milk and a dash of vanilla, or make a spiced version with a pinch of cinnamon. You can check out the glaze recipes from these spiced oatmeal cookies or this chocolate pound cake for inspiration.
Substitute brown sugar. For a richer, caramel-like flavor, swap some or all of the granulated sugar in the filling for brown sugar. Light brown sugar will give a mild molasses flavor, while dark brown sugar will add a bit more depth. This simple swap gives the cookies a warmer, slightly softer filling.

Proper Storage

Room temperature: Let the cookies cool completely before storing to prevent moisture buildup, which can make them soggy. Place the cooled cookies in an airtight container or zip-top bag. They’ll stay fresh at room temperature for up to a week.
Freezer (baked and unbaked): For longer storage, you can freeze these cookies for 2-3 months. Baked cookies can be thawed at room temperature when you’re ready to enjoy them. For unbaked cookie dough, freeze the dough log before slicing, or freeze pre-sliced rounds on a baking sheet, then transfer to a zip-top bag or container. Thaw frozen cookie dough in the refrigerator before baking as directed.

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