Giant Cinnamon Roll Cookie Cake

This Cinnamon Roll Cookie Cake gives a fun spin to those classic cinnamon rolls you love! Instead of making little spirals one by one, we roll out strips of cinnamon-sugar cookie dough and shape them into one big, cozy cinnamon roll cookie cake. The true star here? A luscious cinnamon buttercream frosting that wraps every bite in creamy, comforting goodness.

Introduction — What to Expect

Picture your favorite cinnamon roll, just bigger and made from buttery, soft cookie dough. That’s exactly the vibe with this Cinnamon Roll Cookie Cake. It’s a warm, inviting treat where cinnamon-spiced cookie dough strips are rolled up and layered into one giant spiral, all topped with a silky cinnamon buttercream that tastes just like the kind you’d want fresh from the oven.

In this post, you’ll get a straightforward list of ingredients that are easy to find, step-by-step photos showing you how to roll and shape your dough, plus a printable recipe card for quick access as you bake. We’ll also share practical tips for chilling, baking, and frosting so you can get it just right. This recipe takes a little hands-on time but isn’t tricky at all—and it’s perfect for home bakers craving that homemade cinnamon roll magic without the fuss.

Why You’ll Love This Recipe

• A giant cinnamon roll cookie to satisfy your cravings. You roll out cookie dough, sprinkle it with cinnamon sugar, then roll it up just like a traditional cinnamon roll—only bigger—and with that familiar, soft cookie texture you’ll adore.
• Cinnamon in all the right places. The warm spice doesn’t just live in the filling—it’s baked straight into the dough and swirls right through the creamy buttercream frosting. It’s just right, bringing the cozy cinnamon vibe without overpowering your taste buds.
• A rich cinnamon buttercream frosting you’ll want to slather on everything. Instead of a simple glaze, this cookie cake gets a thick, smooth, and totally dreamy cinnamon buttercream that makes every bite indulgent and irresistible.

What You’ll Need

This cinnamon roll cookie cake is made with everyday pantry staples plus cinnamon to bring that classic flavor. Scroll down to the recipe card for exact amounts and the full ingredient list.

Cookie Cake Dough

• All-purpose flour – Measuring carefully will help you get tender, soft cookies. If you have a kitchen scale, use it! Regular all-purpose flour does the trick.
• Cinnamon – Brings that signature warm, cozy flavor right into the dough.
• Baking soda – Gives the cookie the perfect rise and chewiness. Don’t swap this with baking powder or the texture changes.
• Salt – Balances the sweetness and enhances the overall flavor of your cookie dough.
• Unsalted butter – Use softened butter at room temp for creamy mixing and a tender crumb.
• Sugar – A mix of brown and white sugar adds depth and sweetness to the dough.
• Egg – Large eggs help keep the dough moist and balanced.
• Vanilla extract – Adds warmth and rounds out the flavor beautifully.

Cinnamon Roll Filling

• Light brown sugar – Delivers that rich, molasses-y flavor that makes this filling so comforting.
• Ground cinnamon – Essential for that classic cinnamon swirl taste.
• Unsalted butter – Melted and brushed on to help the cinnamon sugar stick and create gooey layers.

Cinnamon Buttercream

• Unsalted butter – Softened for a smooth, creamy frosting base.
• Powdered sugar – Sweetens and thickens that buttercream just right.
• Vanilla extract
• Cinnamon
• Heavy whipping cream – Gives the frosting a silky, luscious texture. You can use milk if you’re in a pinch—just add a little at a time to get the right consistency.

How To Make a Cinnamon Roll Cookie Cake

This cookie cake is a joyful little baking project where you roll dough strips into a beautiful spiral. Don’t forget to download the printable recipe card below to keep those instructions by your side while baking.

Make the Cookie Cake Dough

• Prep your pan. Heat your oven to 350°F and line an 8- or 9-inch cake pan with parchment paper so the cake slides out cleanly. Spray the sides with nonstick spray to avoid sticking.
• Mix the dough. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. In a larger bowl, beat the softened butter with the brown and white sugars until light and fluffy—about 2 to 3 minutes. This step really makes a difference for tender cookies! Add the egg and vanilla, then mix to combine. Fold in the dry ingredients gently, just until everything comes together. Scrape the bowl with a spatula and shape the dough into a smooth ball.
• Chill your dough. Wrap it tightly in plastic wrap and chill for 1 to 2 hours. This firms it up and makes rolling so much easier.

Beat the butter and sugars until fluffy and light in color—that extra air helps keep your cookie soft and tender.

Adding egg and vanilla gives the dough that warm, inviting flavor we all love.

Fold in your dry ingredients gently to keep the dough tender and avoid overworking it.

• Prepare the cinnamon filling.

  Stir together the brown sugar and cinnamon in a small bowl. Melt the butter separately so it’s ready to brush on the dough before sprinkling the cinnamon sugar.

• Roll out the dough. Split the chilled dough in two. On a lightly floured surface, roll each half into a rectangle about 1/4 to 1/3 inch thick. Using a pastry cutter to trim edges helps get neat, straight rectangles that are easier to work with.

Roll your dough out evenly into rectangles—it makes cutting and rolling much easier.

Brush dough with melted butter, then scatter cinnamon sugar evenly all over for that perfect sweet filling.

Cut the dough into strips roughly one inch wide, ready for rolling.

• Shape your cinnamon roll. Brush each dough rectangle lightly with melted butter, then sprinkle on the cinnamon sugar mixture. Cut into one-inch strips and roll tightly starting with the first strip placed in the center of your prepared pan. Continue rolling and placing strips snugly next to each other in a spiral, just like a classic cinnamon roll. Don’t worry about gaps around the edges—the dough spreads as it bakes and fills in those spaces.

Begin rolling the first strip and place it in the center of the pan, the foundation of your cookie cake.

Add strips one by one, spiraling outward to build a beautiful cinnamon roll shape.

• Bake your cookie cake. Pop it into the oven at 350°F and bake for 18 to 22 minutes. You want golden, gently crisp edges and a center that’s set but still soft and chewy.
• Cool completely. Let the cookie cake cool in the pan so it firms up. To remove, carefully flip the cake onto a cooling rack. I like to flip it onto a rack, cover with another rack, then flip one more time so the smooth side is on top for frosting.

Get ready for your kitchen to fill with the irresistible scent of warm cinnamon while it bakes!

Make sure the cake is fully cool before you add that dreamy buttercream topping.

Make the Cinnamon Buttercream and Finish

• Whip up your frosting. Beat softened butter until smooth and creamy. Slowly add about a cup of powdered sugar and mix well. Stir in vanilla, cinnamon, and a tablespoon of heavy cream. Add the remaining powdered sugar next. If the frosting is too thick, add a bit more heavy cream, a teaspoon at a time, until it’s perfect for piping.
• Pipe the frosting. Fill a piping bag fitted with a star tip and pipe swirly edges on your cookie cake to get that classic cinnamon roll look plus a pretty finishing touch.

Tips for Success

• Beat the butter and sugars really well. Give them a solid 2 to 3 minutes to get light and fluffy. This makes your cookie tender and soft.
• Don’t overmix your dough. Stir the dry ingredients in only until combined. Overmixing makes cookies tough—not what we want.
• Roll dough strips about 1/4 to 1/3 inch thick. Thin strips can tear, but thick ones bake unevenly. Find a happy medium that’s sturdy and flexible.
• If dough feels sticky or soft while working, pop it back in the fridge. A quick chill for 10–15 minutes firms it right up and makes it easier to handle.
• Don’t stress if your spiral shows gaps. The dough spreads in the oven and fills those spaces — it’s completely normal.

Variations & Swaps

If you want to switch things up or add a little flair, here are some simple variations and swaps that work great in this recipe. The basic steps stay the same, so no need to relearn anything.

• Dark brown sugar instead of light. Try dark brown sugar in your filling for a deeper molasses flavor. Use the same amount the recipe calls for.
• Add some crunch. Stir in 1/2 to 3/4 cup chopped pecans or walnuts into the cinnamon sugar filling or sprinkle them over the strips before rolling for a nice texture contrast.
• Dried fruit treats. Toss 1/3 to 1/2 cup raisins, currants, or dried cranberries in the filling. For juicier fruit, soak in warm water or a splash of rum for 5–10 minutes first, then drain well.
• Apple–cinnamon twist. Finely chop one small apple and quickly sauté it with a teaspoon of butter and dash of cinnamon until just soft. Drain well and sprinkle lightly on the dough strips for moist, fruity pockets.
• Spice it up. Swap some cinnamon for 1/4 to 1/2 teaspoon ground cardamom, or add 1 to 2 teaspoons pumpkin pie spice for a cozy fall flair.
• Streusel topping. For extra crunch, sprinkle a streusel made from 1/2 cup flour, 1/4 cup brown sugar, 3 tablespoons cold butter, and a pinch of salt over the rolled dough before baking.
• Change the frosting. Use cinnamon cream cheese frosting instead: beat 8 oz cream cheese with 4 tablespoons softened butter, 1 to 1 1/2 cups powdered sugar, 1/2 to 1 teaspoon cinnamon, and a splash of cream or milk. Keep it chilled and let it warm slightly before serving.
• Gluten-free options. Swap the flour for a cup-for-cup gluten-free blend with xanthan gum. You might need to chill the dough longer if it gets sticky. Texture varies but still delicious!
• Mini or two smaller cakes. Split the dough to make two smaller 8- or 9-inch cakes, or trim and shape shorter strips into a greased muffin tin for individual cinnamon roll cookies. Bake minis for about 12 to 16 minutes, checking for golden edges.
• Fancy finishing touches. Drizzle caramel sauce or a light maple glaze over the buttercream, or sprinkle flaky sea salt on top for a savory counterpoint.

Proper Storage

After frosting your cinnamon roll cookie cake, keep it refrigerated if it’s been sitting out for more than 24 hours to keep the buttercream fresh. Here’s a tip: take it out about 30 minutes before serving so the frosting softens and the flavors really pop. For best taste, enjoy your cake within 4 to 5 days.

Frequently Asked Questions

• Can I make this ahead?

  Definitely! Chill the dough for 1 to 2 hours like the recipe says. You can also shape the roll earlier in the day, keep it covered in the fridge until baking, then bake it straight from the cold. If you’ve frosted it ahead, follow the storage tips above to keep it fresh.

• How do I store leftovers and how long will they last?

  Once frosted, store your cookie cake in the fridge (it’s fine to keep it at room temp for up to 24 hours). Before eating, let it sit out about 30 minutes so the buttercream softens. It keeps best for about 4 to 5 days.

• Can I freeze this cookie cake?

  Yes! Freeze the unfrosted cookie cake tightly wrapped in plastic, then foil. Thaw completely before frosting. Buttercream frosting doesn’t freeze well, so it’s best to make and pipe the buttercream fresh after thawing.

• How do I know when it’s done baking?

  Bake at 350°F for 18 to 22 minutes until edges are golden and the center sets but remains soft. It will firm a little more as it cools.

• My dough tore during rolling—how can I prevent that?

  Dough tears when strips are too thin or dough gets too warm. Aim for about 1/4 to 1/3 inch thick strips and keep the dough chilled. If it warms up while working, pop it back in the fridge for 10 to 15 minutes.

• Can I use milk instead of heavy cream in the frosting?

  Heavy cream is best for smooth, silky texture, but milk works if you adjust the amount—use less and add slowly until you get a good consistency.

• Can I skip the cinnamon buttercream or use a different topping?

  Yes! The buttercream adds that classic cinnamon roll vibe, but a simple glaze or powdered sugar icing is also delicious if you want something lighter.

• Can I make smaller individual cinnamon roll cookies instead of one big cake?

  Absolutely! Roll smaller strips, brush with butter, sprinkle cinnamon sugar, and place in a muffin tin or on a baking sheet. Bake for 12 to 16 minutes or until golden and set.

• Why can’t I swap baking soda for baking powder?

  Baking soda gives the right rise and chewiness here. Baking powder works differently and changes the texture, so stick with baking soda for best results.