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Brooke's Cinnamon Roll Cookies

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  • Prep 45 min
  • Total 45 min
  • Servings 24
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The taste of cinnamon rolls are captured in these delicious cookies made with Betty Crocker sugar cookies, cinnamon sugar and homemade icing.
By Brooke Lark
Updated Feb 15, 2013
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  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons butter, melted


  • 1 cup powdered sugar
  • 1 tablespoon butter, melted
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons milk


  • 1
    Heat oven to 350°F. In medium bowl, mix Cookie ingredients with fork until soft dough forms. On lightly floured surface, roll out dough with rolling pin until about 1/4-inch thickness.
  • 2
    In small bowl, stir together Cinnamon-Sugar ingredients. Sprinkle cinnamon-sugar evenly over cookie dough. Roll up dough into tight spiral; cut into 1-inch slices. Place on ungreased cookie sheets.
  • 3
    Bake 8 to 10 minutes or until set. Remove from cookie sheets to cooling racks. Cool while making icing.
  • 4
    In another small bowl, stir together Icing ingredients until smooth, adding enough milk for piping consistency. Spoon icing into resealable food-storage plastic bag. Seal bag; cut off tiny bottom corner of bag. Pipe icing over top of each cookie. Let icing set until firm before serving or storing.

Tips from the Betty Crocker Kitchens

  • tip 1
    Keep your cookie sheet clean by covering it with parchment paper.
  • tip 2
    Peanut Butter and Chocolate Cookie Rolls! Change up the flavor of these cookies by using Betty Crocker® peanut butter cookie mix, and adding a tablespoon of unsweetened cocoa powder to the icing recipe.


Nutrition Facts are not available for this recipe
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