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. Kitty says

    I have these in the freezer now. unfortunately mine turned out kind of a goopy mess. For some reason, waay too soft. Had to keep refreezing it every so often just so I could work with the dough. Hopefully once I cut them and bake them they will look better and taste amazing like I know they probably do. Will let ya know <3

  2. Anon says

    This recipe does not work. Batter is crumbly and does not roll up anything like the pictures.

  3. miranda says

    So I literally am making these right now, but I can’t seem to get the dough to stop falling apart. It seems to dry, I live in a high altitude which I know effects baking so that might be why. Do you have a suggestion?

    • Reeni says

      Hi Miranda! Sorry you are experiencing problems! Mine kind of fell apart a little too when I was slicing them – you can see in the pictures some of them are a little broken – I put them on the baking sheet – you can use a spatula – and baked them anyways – they stuck together as they baked. You can also try wetting your hands with a little water and patching them up to see if that helps them stick together. Last of all you can try bringing the rolls back to room temperature to see if they stay together better when you slice them – the only thing is they may not be perfectly round. Let me know if any of this helps!

  4. Jaclyn says

    Can I make the dough and freeze a few days ahead of time? I would love to make them for Thanksgiving but I will be so busy that day I would like to prep the dough a day or two before.

    • Reeni says

      That will work Jaclyn! You may have to let them thaw out for a few minutes to be able to slice through them easily.

    • Reeni says

      At least 1 hour Christina! Maybe a little longer. You can poke it gently to test it and see how firm it is.