Cinnamon Roll Cookies are deliciously soft cookies swirled with cinnamon flavor and drizzled with white chocolate to look and taste just like a cinnamon roll! This recipe is quite simple, yet looks and tastes gourmet!

Cookies drizzled with white chocolate and text on the photo that reads "cinnamon roll cookies."

Cinnamon Roll Cookie Recipe

A lot of other cinnamon roll cookie recipes out there are overly complicated, and in my opinion, seriously lack flavor. This recipe fixes all of those problems! Just a simple, delicious cookie that looks good, tastes even better, and both kids and adults will love them! These honestly taste just like a delicious cinnamon roll, which means you could totally pair this cookie with an Acai Bowl and call it breakfast. 🙂

Several cinnamon roll cookies on the counter with a bike taken out of one cookie and cinnamon sticks in the background.

Ingredients for Cinnamon Roll Cookies

Salted Butter (softened) – I always use salted butter in my cookies. If you only have unsalted, just add an extra pinch of salt to the dough.
Margarine (softened) – You can use all butter if needed, just know that the cookies won’t spread as much.
Granulated Sugar
Egg
Light Corn Syrup – Corn syrup will give the cookie a chewy texture. You can omit the corn syrup, if needed, just note that the cookies won’t spread quite as much and they won’t be as chewy.
Vanilla Extract
All Purpose Flour
Baking Soda
Salt

Cinnamon Filling & Toppings

Butter (partially melted)
Brown Sugar
Ground Cinnamon
All Purpose Flour – The flour will thicken the cinnamon filling just a bit so it doesn’t melt out while baking.
White Chocolate (topping)

Chopped cinnamon filling squares in a bowl on the counter.

How to Make Cinnamon Roll Cookies

Begin by preheating the oven to 350°F.
Line two separate baking sheets with either parchment paper or a silicone baking mat, then set aside.
In a small bowl, combine the ingredients for the cinnamon filling – butter (partially melted), brown sugar, cinnamon, and flour.
Mix together until smooth.
Next, spread the cinnamon mixture evenly onto one of the prepared baking sheets until about 1/4 inch thick.
Place this pan in the freezer until needed later in the recipe.
Then, in the bowl of a stand mixer or with an electric hand mixer, cream together the butter, margarine, and granulated sugar until light in color and fluffy in texture.
Scrape the sides of the bowl to include all ingredients, then add in the egg, corn syrup, and vanilla extract. Mix until well combined.
Now add the flour, baking soda and salt, then continue to mix until a soft dough forms.
Remove the cinnamon filling from the freezer and use a knife to chop the frozen layer into 1/4-1/2 inch squares, as pictured in the photo above.
Then add the chopped, frozen cinnamon pieces to the mixer and pulse the mixer only a few times to distribute the cinnamon filling pieces in the dough.
Do not mix so much that the cinnamon is completely combined into the dough; we want there to be swirls and chunks of cinnamon.
Now use a cookie scoop to portion out the dough into uniform sized cookies. Place each cookie dough ball evenly on the second prepared cookie sheet.
For small cookies, use 1 1/2 tbsp of dough (#40 scoop). For large cookies, use 3 tbsp of dough (#24 scoop).
Bake at 350°F until the cookies have spread, flattened, and are no longer glossy on top.
After removing from the oven, allow the cookies to cool directly on then pan.
Once the cookies have cooled, place your white chocolate chips in a microwave-safe bowl to melt.
Microwave for 30 seconds, then stir. Continue to repeat until melted.
Transfer the melted white chocolate chips to a zip top bag.
Snip the corner of the bag to drizzle the white chocolate onto the cookies to look like cinnamon roll frosting.
Enjoy!

Balls of cinnamon roll cookie dough on parchment paper with a cookie scoop in the background.

How to store leftover cookies:

Store your leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

To freeze leftover cookies, lay them in a single layer on a cookie sheet, then place in the freezer for about an hour. Once frozen for about an hour, you can then stack the cookies in a zip top bag or airtight container without them sticking together and place in the freezer again for up to 3 months.

My cookies spread too much – what should I do?

If your cookies spread too much, next time add up to 1/4 cup more flour. The differences in climate and humidity can add extra moisture to the cookie dough which can cause them to spread more. To solve the problem this time around, try to freeze the remaining dough for 15 minutes prior to baking.

A stack of cinnamon roll cookies on the counter with cinnamon sticks in the background.

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