Cinnamon Bun Cookies


Cinnamon buns in the form of a cookie complete with the telltale swirly middles and powdered sugar icing. So cute and charming. Like mini cinnamon rolls. Minus all the work.

These are what you call “refrigerator” cookies. Just like cinnamon buns the vanilla cookie dough is rolled out into a rectangle and brushed with egg white then sprinkled all over with cinnamon sugar.

The dough gets rolled up, chilled well then sliced into cookies, baked and iced with a sweet and sticky glaze.

Cinnamon Bun Cookies Collage

Kind of crispy around the edges with soft middles, they taste exactly like cinnamon buns.

My family was crazy for them. As was I. They disappeared faster than I would have liked.

Next time I’m baking a double batch!

This recipe is currently being tested! Some readers have great results while others say it failed for them! 😉

Cinnamon Bun Cookies
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 2 dozen
  • Dough:
  • ½ cup powdered sugar
  • ¾ cup unsalted butter
  • ½ teaspoon salt
  • 1 + ½ teaspoons vanilla extract
  • 1 + ½ cups all-purpose flour
  • Filling:
  • 1 large egg white
  • 1 tablespoon water
  • ¼ cup granulated sugar
  • 1 + ½ teaspoons ground cinnamon
  • Icing:
  • 1 cup confectioners' sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  1. In a medium-sized mixing bowl beat together the sugar, butter, salt and vanilla on medium speed about 3 minutes until light and fluffy. Add the flour and stir until the dough comes together. Flatten into a disk, wrap with plastic wrap and refrigerate about 1 hour or until well chilled.
  2. Lightly flour a piece of parchment or waxed paper and roll the dough into a 9x12-inch rectangle.
  3. In a small bowl whisk the egg white and water together until foamy. In a separate small bowl whisk the sugar and cinnamon together. Brush the egg white all over the dough and sprinkle the cinnamon sugar evenly over top.
  4. Starting with a long edge roll the dough carefully into a log sealing the edge with the egg white. Wrap in plastic wrap or parchment and freeze until firm.
  5. Preheat the oven to 350°F. Lightly grease or line 2 cookies sheets with parchment or silpats. Use a sharp knife to gently cut the log into ½-inch slices. Transfer them to the baking sheets and bake 12 to 15 minutes until lightly golden. Remove to wire racks to cool.
  6. Sift the confectioners' sugar into a medium-sized bowl and whisk in the cream and vanilla until smooth. Drizzle over the cooled cookies or use a piping bag or baggie with the corner cut off to decorate.
©Copyright 2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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  1. Jackie says

    Your pictures are just beautiful! I stumbled upon this recipe and was instantly inspired, so I adapted it to make it gluten-free with much success! I posted the results and linked back to your entry! Thanks so much! :-)

  2. Maureen says

    These look amazing! They would be a perfect dessert when taking someone in need (a new mom, after an illness, etc) a meal. Thanks for sharing!

  3. Ann says

    Well I happen to LOVE cinnamon buns and cookies so I know I would love these. I think these will go on my holiday baking list.

  4. sally @ sally baking addiction says

    Reeni! I love love love these so much. saw them immediately on pinterest and repinned them. I can’t wait to make them. They are adorable – something about cinnamon buns just hits home with me. Reminds me of being home in the wintertime. :)