Cinnamon Bun Cookies

This recipe has been featured in a post on The Recipe Girl blog: Cinnamon Bun Cookies.

Cinnamon Bun Cookies

If you're a fan of cinnamon rolls, you'll love these cookies. They are delicious... with or without the icing!

Yield: 2 dozen cookies

Prep Time:30 min + chilling time

Cook Time:15 min


1/2 cup powdered sugar
3/4 cup unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour

1 large egg white
1 Tablespoon water
1/4 cup granulated white sugar
1 1/2 teaspoons ground cinnamon

1/2 cup powdered sugar
2 Tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon


1. Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you're ready to use it.

2. Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9x12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm.

3. Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into 1/2-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until they're a light golden brown. Remove them from the oven and transfer to a rack to cool.

4. Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping).

Source: (Adapted from King Arthur Flour Cookie Companion)- a must have!

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  • Megan wrote:

    Can I replace the egg in this recipe with water or something else? My boyfriend is allergic to eggs.

    • Lori Lange wrote:

      I would try to use an egg replacer. Use Google to find some options!

  • Molly wrote:

    Hi there! I found this recipe a few days ago and couldn’t wait to try it. I mixed the dough together and put it in the fridge for about 10 minutes while I got the rolling space ready. It was a little tough to roll out but I just chocked it up to my terrible rolling pin. After a few attempts, I got it rolled out and did the egg wash (though I substituted it for melted vegan butter) and the cinnamon and sugar mixture. Here’s where everything fell apart. Literally. When I tried to roll it into it’s log shape, the dough just started completely breaking and crumbling. So much so that I didn’t even get to the baking part. Any suggestions as to where I went wrong? It doesn’t say specifically how long to chill the dough before rolling so could that be the problem? Or maybe I over-floured it in my numerous attempts to roll it out? Any advice you have would be greatly appreciated because these look so good! Thanks so much!!! 🙂

    • Lori Lange wrote:

      Hi Molly, it’s tough to say since I’m not there troubleshooting with you. It could be one of the things you mentioned. Or it could be that the dough needed more chilling time…

  • Sandy Taylor wrote:

    Sounds great can’t wait to try them

  • Tracy wrote:

    Quick question about the icing… Does it stay soft or does it harden up? I want to make these for a cookie swap at work but I have to package them and am worried about the icing getting all over them. Thanks! They look great!

    • Lori Lange wrote:

      I think it hardens up pretty good- it has been some time since I’ve made them!

  • Kelli Dingmann wrote:

    how long do you leave the dough in the freezer to firm up…15 or 20 minutes?


    • Lori Lange wrote:

      Until it’s a bit firm… yes, 20 min. might be good!

  • Chelsea wrote:

    The first time I made them I also over cooked them. I also thought the dough was really dry. The second time I made them I added an egg to the dough. It was stickier to handle but they were awesome! So good!

  • Anna OZ wrote:

    Just made these delightful little cookies and I tell ya, they are sinfully delicious! They are chewy on the inside and a little crisp on the outside. I baked them for exactly 12 minutes and rotated the cookie sheet half way through. I just put the icing in a freezer bag and swirled the tops. They look great and I can’t wait to present them at tomorrow’s cookie exchange! Thanks for posting such a great recipe! This one is going in the box! 🙂

  • Wendy k wrote:

    Do I keep the butter cold or bring it to room temp?

    • Lori Lange wrote:

      room temp is always good.

  • Alison wrote:

    I just finished pulling my first batch out of the oven! They are delicious!! I have NEVER made homemade cookies, before. I am taking these to a cookie swap, tomorrow. This cookie swap will have some seasoned cookie swappers. I know these cookies will make those ladies proud. Thanks for sharing!! I will definitely make these again!!

  • alexa wrote:

    hi, so when it said to cut into 1/2 inch slices, i thought it meant a half inch….just cut them and realized it after i cut them….is this going to have an effect on them, would it be okay if i put two slices on top of each other so it equals an inch or two? pleeeease answer thanks.

    • Lori Lange wrote:

      yes, 1/2 inch means half inch.

  • Cassie wrote:

    WOW! These cookies are so wonderful. I made them for a cookie competition at my work and WON with them. I’m not the most confident baker and had my doubts but followed the recipe exactly. they turned out so great. definitely a holiday keeper.

  • tracy wrote:

    I made these over the weekend, they were delicious. I actually couldn’t stop eating the icing with a spoon. 🙁 I would suggest doubling this recipe, it doesn’t make alot of cookies.