Cinnamon Bun Cookies combine all the cozy flavors of a classic cinnamon roll with the convenience and portability of a cookie. These soft, buttery cookies are swirled with a sweet cinnamon-sugar filling and topped with a simple vanilla glaze—just like your favorite breakfast pastry, but in cookie form.
Perfect for holidays, bake sales, or afternoon tea, these cookies are crowd-pleasers. They’re easier and quicker to make than traditional cinnamon rolls but still offer the same nostalgic flavor.
If you love the taste of cinnamon rolls but want a quicker, easier version, this recipe is a must-try. The cookies feature a melt-in-your-mouth texture thanks to the buttery dough, and every bite is packed with a cinnamon swirl. They’re also freezer-friendly and great for gifting.
Unlike yeasted cinnamon buns that require proofing and kneading, these cookies use a simple sugar cookie dough base that comes together quickly. You’ll chill the dough to make it easier to roll, fill, and slice.
A cinnamon-sugar filling is spread over the dough, which is then rolled up and sliced into cookies before baking. Once cooled, the cookies are drizzled with a simple glaze that ties everything together. Each bite delivers the cinnamon bun experience in cookie form.
Whether you serve them with milk, coffee, or tea, these cookies are guaranteed to disappear fast. They’re the kind of treat that’s always welcome, whether you’re baking for a party or just for fun at home.
They also make beautiful additions to cookie platters or holiday dessert trays. Their spiral pattern is eye-catching and festive, and the vanilla glaze adds just the right amount of sweetness.
Want to take them to the next level? Try adding a touch of cream cheese to the glaze for a richer flavor. Or add chopped walnuts or pecans to the cinnamon filling for some crunch.
These cookies are perfect for any occasion and a fun baking project to do with kids. Rolling and slicing the dough feels a bit like making cinnamon roll pinwheels—and the results are always satisfying.
Even better, you can make the dough ahead of time and keep it chilled or frozen until you’re ready to slice and bake. This makes it easy to prep a batch for unexpected guests or impromptu cookie cravings.
The balance of buttery dough, spiced filling, and sweet glaze creates an irresistible combination. The cookies stay soft for days, making them a great make-ahead option.
Let’s get baking—you’re going to love how easy and delicious these cinnamon bun cookies are.
Servings: 24 cookies
Prep Time: 25 minutes (plus 1 hour chilling time)
Cook Time: 10–12 minutes
Total Time: 1 hour 37 minutes
Ingredients:
For the Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 2 tablespoons unsalted butter, melted
- 1/3 cup light brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions:
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract and mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Flatten the dough into a disk, wrap in plastic wrap, and chill for 1 hour.
- On a lightly floured surface, roll the dough into a rectangle about 1/4-inch thick.
- Brush the melted butter over the surface, then sprinkle evenly with brown sugar and cinnamon.
- Gently roll the dough up from the long side into a log. Wrap and chill for another 15–20 minutes to firm up.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the log into 1/2-inch thick rounds and place them on the prepared baking sheet.
- Bake for 10–12 minutes, or until edges are lightly golden. Cool completely on a wire rack.
- Mix the glaze ingredients in a small bowl until smooth, then drizzle over the cooled cookies.
Tips:
- Chill the dough before slicing to help the cookies keep their shape.
- Don’t overfill with cinnamon sugar or it may leak out during baking.
- Add chopped nuts or a pinch of nutmeg for variety.
- For thicker cookies, slice slightly larger rounds.
Why You Will Love This Recipe:
- All the flavors of a cinnamon bun in a cookie
- Easy to make and freezer-friendly
- Perfect for any occasion
- Kid-approved and fun to bake together
- Great for gifting, holidays, and everyday indulgence
Cinnamon Bun Cookies deliver the irresistible flavor of cinnamon rolls in a bite-sized, easy-to-make format. With buttery swirls, warm cinnamon filling, and a sweet glaze, these cookies are a delicious and charming treat everyone will love.
Cinnamon Bun Cookies Recipe
Ingredients
For the Dough:
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 2 tablespoons unsalted butter melted
- 1/3 cup light brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1 –2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract and mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Flatten the dough into a disk, wrap in plastic wrap, and chill for 1 hour.
- On a lightly floured surface, roll the dough into a rectangle about 1/4-inch thick.
- Brush the melted butter over the surface, then sprinkle evenly with brown sugar and cinnamon.
- Gently roll the dough up from the long side into a log. Wrap and chill for another 15–20 minutes to firm up.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the log into 1/2-inch thick rounds and place them on the prepared baking sheet.
- Bake for 10–12 minutes, or until edges are lightly golden. Cool completely on a wire rack.
- Mix the glaze ingredients in a small bowl until smooth, then drizzle over the cooled cookies.
Notes
- Chill the dough before slicing to help the cookies keep their shape.
- Don’t overfill with cinnamon sugar or it may leak out during baking.
- Add chopped nuts or a pinch of nutmeg for variety.
- For thicker cookies, slice slightly larger rounds.
