Cinnamon Bun Cookies

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Cinnamon Bun Cookies are the best cinnamon swirl cookie recipe with cinnamon icing.

Cinnamon Bun Cookies

Cinnabon fan? Schedule time at the gym now so you can plan to sample several of these. That’s how delicious these Cinnamon Bun Cookies are.

When I was little, my mother used to make ‘pie dough cookies.’ She took leftover pie dough, rolled it out, spread butter and cinnamon/sugar, rolled it up, cut slices and baked. That was some good stuff. Love the memory of it too. Thanks Mom.

how to make cinnamon bun cookies

How to make Cinnamon Bun Cookies:

These cookies are not made with pie dough, but the concept is the same as cinnamon rolls. Vanilla cookie dough is rolled out, sprinkled with cinnamon and sugar and rolled back up into a log. 

Cinnamon Bun Cookies ready for slicing

The log is then wrapped up and frozen. I freeze mine overnight, but you could certainly freeze it for a longer period of time… or just a couple of hours might be ok too. 

Cinnamon Bun Cookies ready for the oven

The cookie dough log needs to be quite firm so that when you slice it- it’s firm enough that it will maintain its round shape. Half inch cuts will produce about 2 dozen cookies. That’s not a huge amount.  Several readers have suggested that it’s best to double this recipe so you have enough cookies to eat AND share!

Adding icing to Cinnamon Bun Cookies

Once out of the oven, you will be drizzling a sweet cinnamon glaze on top.

The first time I made these, my husband ate half a dozen of these before I could manage to tell him that there was icing to go on top (he defended his gluttonous actions by explaining that he consumed fewer calories). They are perfectly delicious without the icing, but the icing really turns them into ‘wow’ cookies.

Cinnamon Bun Cookies

The icing is delicious, and it will harden after letting it cool.

Cinnamon Bun Cookies

I’ve tried a lot of cookie recipes. I’ve sampled a lot of cookies. And this is one of the better ones. We love these cookies. When the mood for cinnamon rolls strikes, you need to make Cinnamon Bun Cookies!

Here are a few more cookie recipes you might enjoy:

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5 from 3 votes

Cinnamon Bun Cookies

A delicious cinnamon roll cookie with cinnamon glaze.
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time: 1 hour
Servings 24 cookies
Calories 113kcal
Course Dessert
Cuisine American
Keyword cinnamon bun cookies, cinnamon roll cookies



  • 3/4 cup (1½ sticks) unsalted butter, at room temperature
  • 1/2 cup powdered sugar
  • teaspoons vanilla extract
  • 1/2 teaspoon salt
  • cups all purpose flour


  • 1 large egg white
  • 1 tablespoon water
  • 1/4 cup granulated white sugar
  • teaspoons ground cinnamon


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



  • In a medium-sized mixing bowl, use an electric mixer to cream together the butter, sugar, vanilla and salt. 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 (an hour is good).


  • Transfer the 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 the egg white and water until foamy. Brush onto the rolled out dough. In another small bowl, whisk together the 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.


  • Preheat the 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.


  • 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 the icing onto the cookies (or serve alongside in a bowl for dipping).



Serving: 1cookie | Calories: 113kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 52mg | Potassium: 12mg | Fiber: 1g | Sugar: 7g | Vitamin A: 196IU | Calcium: 5mg | Iron: 1mg

Cinnamon Bun Cookies

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  • Patricia G. Watters wrote:

    I can assemble much better than I can bake. Is it possible to use room temperature sugar cookie dough from a tube, to make these? They look amazing.

    • Lori Lange wrote:

      I have never tried that, so I have no idea!

  • Camron wrote:

    These are amazing!!! Taste so much like an actual cinnamon bun it’s unreal. And probably the easiest cookie I have ever made.

  • Natalie wrote:

    What a great idea making cinnamon bun cookies! They look and sound so delicious with a cup of coffee ?

  • 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!