Cinnamon Pinwheel Cookies

5 from 3 votes

Cinnamon Pinwheel Cookies

These Cinnamon Pinwheel Cookies are made with a simple sugar cookie dough rolled out, filled with cinnamon and sugar and sliced to resemble cinnamon buns. They are simple and delicious, and so good you can eat a dozen in one sitting.

Prep Time40

Cook Time10

Total Time50

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 243kcal

Author: Lauren Skardal

Ingredients

1 cup butter, softened (2 sticks)
¾ cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
2½ cups flour 370g

Filling

2 tablespoon butter melted
¼ cup granulated sugar
1 tablespoon cinnamon

Instructions

Using a hand held mixer (or by hand), combine the butter and sugar. Add the egg, egg yolk, and vanilla extract. Add the salt and baking powder and combine. Add the flour and combine.
Roll out the dough into a 10x15 inch rectangle on a lightly floured work surface. Brush with 2 tablespoons melted butter.
In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon cinnamon. Sprinkle the cinnamon sugar mixture over the dough, leaving ½ to 1 inch free along the far side of the long edge of the dough. This helps the dough to stick to itself so that the cookie stays in a tight roll while baking.
Gently, but tightly, roll the dough into a log starting with the long edge so that you end up with a 15-inch-long log of cookie dough. Pinch the seam together with your fingers. Place the seam side down on the counter and press gently.
Cover the cookie log with plastic wrap and refrigerate for 30 minutes or longer if needed, depending on how soft your dough is.
Preheat the oven to 350°F
Slice the cookies into ½ inch rounds. Place on a baking sheet and bake for 10 minutes. Do not allow the cookies to brown.
Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool fully.

Notes

Softened Butter: If you have not softened the butter ahead of time, add the butter to a large microwavable mixing bowl and microwave for 1 minute at 20% power. Flip the butter over and add 30 seconds at 20% power as needed until the butter has softened but is not melty.

Rolling Technique: When rolling out cookie dough, start with your rolling pin in the center of the dough and roll outwards, rather than from the outside toward the center. Do your best to apply pressure evenly so as to not create a thick middle and a thin edge.

Slicing the Cookies: If the dough is too soft while rolling or slicing the cookies, you can refrigerate the dough for another 15 minutes, then take it out and proceed.

Updates: This recipe was updated in December 2025 with adjustments to ingredient ratios and technique to ensure that the cookies stay tightly rolled while baking in the oven.

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