If you’re looking for a sweet treat that always gets rave reviews, you’ve got to try these Easy Cinnamon Roll Cookies. They’re soft, fluffy, packed with cinnamon-sugar goodness, and topped with the most incredible brown butter icing. Honestly, they taste just like a cinnamon roll—but in a fun, bite-sized cookie form!
These are my most requested cookies at Christmas, and once you make a batch, you’ll know why.
Why You’ll Love These Cookies
Cinnamon roll flavor in cookie form? Yes, please! The dough is soft and tender thanks to a secret ingredient—yeast! Letting the dough rest overnight in the fridge gives it time to rise slowly and develop rich flavor.
And let’s talk about that brown butter icing. It brings a nutty, slightly caramelized taste that complements the cinnamon perfectly. These cookies are a hit for holiday cookie trays, brunch tables, or even just a cozy morning with a hot cup of coffee.cozy gathering.
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Let’s Talk About the Dough
The base of these cookies starts with a yeast dough—don’t be intimidated! It’s easy to work with and so worth the chill time. Mixing the yeast with warm milk, eggs, flour, and a few pantry staples creates a dough that rolls out beautifully and bakes into the softest little spirals.
Pro Tip: Make the dough the night before. That way it’s ready to roll (literally) in the morning.
The Cinnamon-Sugar Filling
You can’t have cinnamon roll cookies without the swirl! Just mix sugar and cinnamon and sprinkle it generously over the dough before rolling. The filling melts slightly while baking, making these cookies tender and sweet with every bite.
That Brown Butter Icing Though…
If you’ve never made brown butter icing, get ready to level up your cookie game. Browning the butter gives it a rich, nutty flavor that pairs so well with the cinnamon filling. Drizzle or dip—either way, these cookies become absolutely irresistible.
Tip: Use a light-colored pan when browning butter. It’s easier to see when the color changes, so you don’t go from golden to burnt!
Ingredients Needed
Dough:
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup warm water (100–110°F)
- 1 tsp salt
- ¼ cup white sugar
- 1 cup shortening (I recommend Crisco)
- 4 cups all-purpose flour
- 1 cup whole milk (scalded, then cooled)
- 2 large eggs, beaten
Filling:
- 1 cup white sugar
- 2 Tbsp ground cinnamon
Brown Butter Icing:
- 8 Tbsp salted butter
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 4–6 Tbsp hot water
Step-by-Step Instructions
Step 1: Make the Dough
In a bowl, combine yeast with warm water. Let it sit for 5–10 minutes to activate.
Scald the milk (heat to just below boiling), then cool.
In a large bowl, use a pastry cutter or fork to cut shortening into flour, sugar, and salt.
Add the beaten eggs, cooled milk, and yeast mixture. Stir just until the flour is moistened.
Cover and refrigerate overnight.
Step 2: Prepare the Filling
Mix 1 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
Step 3: Roll and Slice
Preheat oven to 350°F.
Divide chilled dough into 4 equal parts.
Roll each piece into a 10×14-inch rectangle on a floured surface.
Sprinkle with cinnamon-sugar mixture.
Roll up starting on the long side to form a log.
Slice into ¼-inch cookies.
Step 4: Bake
Place cookies on a baking sheet lined with parchment.
Bake for 10 minutes or until lightly golden.
Cool completely on a wire rack.
Step 5: Make the Brown Butter Icing
Melt butter in a light-colored pan over medium heat. Watch closely—it will foam, then solids will sink and begin to brown.
When it turns golden and smells nutty, remove from heat and let cool.
Beat powdered sugar, vanilla, and browned butter in a bowl.
Add hot water 1 tablespoon at a time until smooth and spreadable.
Step 6: Ice the Cookies
Drizzle, spread, or dip each cookie with icing. Let it set, then serve and enjoy!
How to Store Cinnamon Roll Cookies
So you’ve baked a batch (or two) of these easy cinnamon roll cookies—now let’s make sure they stay fresh and delicious!
Storing at Room Temperature
Once the icing has set, the cookies can be stored in an airtight container at room temperature. They’ll stay fresh for up to 4–5 days. I like to place a sheet of wax paper between layers to keep the icing from sticking.
Freezing the Cookies
These cookies freeze beautifully! After baking (and icing, if desired), let them cool completely. Then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, separating layers with parchment or wax paper. They’ll keep well in the freezer for up to 3 months.
To enjoy later, just let them thaw at room temperature. You can even warm them for a few seconds in the microwave if you want that fresh-from-the-oven feel.
Freezing the Dough
Want to make these ahead of time? The rolled cookie logs (before slicing and baking) can be wrapped tightly in plastic wrap and stored in the freezer. When you’re ready to bake, let the dough thaw just enough to slice easily, then bake as directed.
Serving Suggestions
These Easy Cinnamon Roll Cookies are perfect with a hot drink—coffee, tea, even cider. I love packaging them up for cookie exchanges or adding them to Christmas platters. You could even gift them in little boxes with a bow!
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Easy Cinnamon Roll Cookies
Ingredients
for the dough
- 2 1/4 tsp active dry yeast 1 pkg
- 1/4 cup water warm about 100-110℉
- 1 tsp salt
- 1/4 cup white sugar
- 1 cup shortening recommend crisco
- 4 cups flour
- 1 cup whole milk
- 2 large eggs beaten
for the filling
- 1 cup white sugar
- 2 Tbsp cinnamon
for the brown butter icing
- 8 Tbsp salted butter
- 3 cups powdered sugar sifted
- 1 tsp vanilla
- 4-6 Tbsp hot water
Instructions
- . Combine yeast and warm water in a bowl. Let sit 5–10 minutes.
- Scald milk and let cool.
- In a large bowl, cut shortening into flour, sugar, and salt.
- Stir in eggs, milk, and yeast mixture until just combined.
- Cover dough and refrigerate overnight.
- Mix sugar and cinnamon for filling.
- Divide dough into 4 parts. Roll into 10×14-inch rectangles.
- Sprinkle with cinnamon sugar. Roll into logs and slice ¼-inch thick.
- Bake at 350°F for 10 minutes or until lightly golden.
- Brown butter : Melt butter in a light-colored pan over medium heat. Watch closely—it will foam, then solids will sink and begin to brown.
- When it turns golden and smells nutty, remove from heat and let cool.
- Beat powdered sugar, vanilla, and browned butter in a bowl.
- Add hot water 1 tablespoon at a time until smooth and spreadable.
- Beat with powdered sugar, vanilla, and hot water until smooth.
- Ice cookies. Let set before serving.
Notes
– Use a light pan to brown butter easily.
– Cookies freeze well with or without icing.