Cinnamon Bun Cookies

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

Yield: 2 dozen cookies

Prep Time: 30 min + chilling time

Cook Time: 15 min

Cinnamon Bun Cookies

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


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 350Β°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!

43 Responses to “Cinnamon Bun Cookies”

  1. postedJul 2, 2009 7:38 AM

    These look delicious! I’ve been searching for a cinnamon pinwheel recipe trying to duplicate the one my husband’s granny made him as a child. He said they were crispy-are these, and if not, how can I get them that way??? He said the cinnamon/sugar/butter mixture hardened on the bottom of hers-help recipe girl!

    • postedJul 2, 2009 7:48 AM

      Ali- They’re not soft, but I wouldn’t say these are ‘crispy.’ I suppose you could get them more so that way if you baked them longer. They’re awfully good though! Let me know if you experiment w/ them! Good luck…

  2. postedOct 19, 2009 7:30 PM

    The first time I made these cookies I overcooked them a little because I wasn’t sure how they’d look finished. Even a little burnt, these cookies are amazing. They’re even better not burnt, of course, but a cookie that tastes good burnt is a really damn good cookie.

  3. postedDec 7, 2009 9:03 AM

    I made these last year for Christmas, they were a HUGE hit.So i bookmarked it and here I am again to make them!! yumm!

  4. postedJun 8, 2010 1:08 PM

    Oh my these cookies were so good. I didn’t even eat the icing with it I have to make some more. I ate all of them before i could even take a pic. yummy

  5. postedDec 8, 2010 6:51 AM

    I made these cookies as part of my 25 Days of Christmas Cookies. I’m only on day 8 but my coworkers are still comparing all the cookies I make to these ones! They are irresistible!

    Thanks for the recipe!


  6. postedDec 21, 2010 11:57 AM

    I didn’t use the icing, they were perfectly sweet and delicious just as is! Definitely a keeper recipe!

  7. postedJun 3, 2011 12:42 PM

    I made these at christmas for my annual cookie party. Hey were the first to go!

  8. postedNov 4, 2011 8:05 AM
    Jerri Goree

    I can’t believe you posted this today! I came up with this idea 2 days ago. I though it would be a good original recipe and then see this today! lol I guess great minds think alike. I haven’t made mine yet, So now I can try both and see which version I like best.
    You always have great ideas.

    • postedNov 4, 2011 4:16 PM

      That’s so funny! This recipe actually came from a cookbook, so not my original idea. Look forward to seeing what you come up with too!

  9. postedNov 4, 2011 9:34 AM
    Living The Sweet Life

    These are perfect with the upcoming holiday season around the corner. I love how thick and rice these look

  10. postedNov 4, 2011 10:54 AM
    linda hielscher

    Ahhhhhhhh…. This is torture. Cinnamon bun cookies ??!!!! They look so goood and I can’t even imagine how many points these are worth!? Ya… killin me … I’m tellin ya … just killin me! :>P

  11. postedDec 5, 2011 4:08 AM

    Glad I found this one!! It looks perfect.

  12. postedDec 5, 2011 2:13 PM

    Hello, These look so yummy!
    Can these be frozen?

    • postedDec 6, 2011 5:55 AM

      I would freeze them without the icing. Ice them when ready to serve.

  13. postedDec 7, 2011 12:21 PM

    ohmygoodness……..these are wonderful! Mine look NOTHING like your picture, but they taste yummy! I left the dough in the frig overnight, and it got really hard-had to let it sit on the counter quite awhile before it was soft enough to roll out…….will bake these the same day in the future. Mine look more like pinwheels…….not sure what I did “wrong”! Thanks for the yummy recipe. ( I put these in the freezer-will add icing when ready to serve.)

  14. postedDec 8, 2011 10:15 AM

    Even those these have several steps they are the easiest cookies I have ever made! They look so impressive. I will make a double batch next time because I only got 18 cookies. They were awesome! My coworkers LOVED them!

  15. postedAug 9, 2012 7:19 PM
    Mike M

    Very good. Just made them for Girlfriend and she just loves them….

  16. postedDec 1, 2012 9:30 AM
    Kim Lakin

    Just made these cookies for a cookie swap and contest tomorrow. These cookies are so delicious! One of the best I have tried! I did add a tad of cream cheese to the frosting. Wish me luck!

  17. postedDec 10, 2012 8:33 AM

    Can you tell me if you had any issues with the dough crumbling when you were trying to roll it?

    • postedDec 10, 2012 1:38 PM

      not that I recall…

  18. postedDec 23, 2012 6:15 AM

    Simply amazing recipe! My husband who hates sweets was coerced into trying them and giving his opinion since it was a new recipe for me. He ended up eating 6 of them! LOL I chilled the rolled dough for one hour in the fridge instead of the freezer and it was perfect for slicing. It’s easy to be tempted to overbake these since they didn’t look very golden on top, but when they cooled, they were the perfect texture. Might add a few raisins next time for variety, but the original recipe is fabulous as it is. Thanks for sharing this wonderful treat with us!

  19. postedDec 26, 2012 2:31 PM

    I made these cookies for a cookie exchange, but they didn’t make it out of the house- my husband ate half of them before I left! They are so yummy and relatively easy to make. I did use the cinnamon icing which was fine. This recipe is a keeper. Thanks!

  20. postedJan 22, 2013 3:17 PM

    I have a question, do these need to be refrigerated and then frozen in order to work with the dough or can you make it all in one go? I wasn’t sure if the directions assume you want to make the dough ahead of time or if that’s really for consistency purposes. Thanks!

    • postedJan 22, 2013 3:23 PM

      They’ll turn out best if you make them as directed (stay in their correct form,etc).

  21. postedJun 3, 2013 6:28 AM

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

  22. postedDec 10, 2013 11:30 PM

    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.

  23. postedDec 12, 2013 2:04 PM

    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.

    • postedDec 12, 2013 2:12 PM

      yes, 1/2 inch means half inch.

  24. postedDec 13, 2013 9:39 PM

    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!!

  25. postedDec 19, 2013 11:30 AM
    Wendy k

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

    • postedDec 19, 2013 1:46 PM

      room temp is always good.

  26. postedDec 21, 2013 6:33 PM

    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! πŸ™‚

  27. postedDec 26, 2013 6:12 PM

    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!

  28. postedSep 22, 2014 11:27 AM
    Kelli Dingmann

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


    • postedSep 24, 2014 7:55 PM

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

  29. postedNov 17, 2014 12:12 PM

    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!

    • postedNov 23, 2014 8:39 PM

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

  30. postedFeb 1, 2015 9:37 AM
    Sandy Taylor

    Sounds great can’t wait to try them

  31. postedNov 8, 2016 1:07 PM

    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!!! πŸ™‚

    • postedNov 11, 2016 10:53 AM

      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…

  32. postedOct 31, 2017 1:39 AM

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

    • postedNov 22, 2017 6:30 AM

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

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