Cinnamon Roll Cookies

These Cinnamon Roll Cookies are everything you love about a classic cinnamon roll—swirled cinnamon sugar, buttery dough, and sweet icing—baked into a perfectly soft, slice-and-bake cookie. They’re cozy, nostalgic, and irresistibly good with crisp edges and tender centers. Perfect for holidays, gifting, or anytime you want cinnamon roll flavor without the wait, these cookies disappear fast.

Ingredients

Method

Nutrition

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Step 1

In a bowl, cream the butter and maple sugar together until well combined. Then, add in the rest of the cookie ingredients. Mix until dough is formed.

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For

12

M

I

Cookie Base

1

cup

Butter, softened

1 1/2

cup

Maple Sugar

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Per Serving

Calories

87kcal

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Notes

Additional Allergens/Modifications: Dairy: sub diary free alternative for butter, cream cheese, and milk Eggs: use egg replacer (I suggest Bob Red Mills) Freeze the filling chunks on a silicone lined mat and cut into these amazing cinnamon chunks to level up your cookie! Place dough in the refrigerator for 24-48 hours (this helps set the ingredients and makes for a better cookie). You can make it the same day, but results will vary - still yummy! Use a mason jar lid ring to help round out the cookies while they are hot.

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