Giant Cinnamon Roll Cookie Cake

This Cinnamon Roll Cookie Cake is such a fun twist on your typical cinnamon roll! Instead of making small spiraled rolls, we roll strips of cookie dough sprinkled with cinnamon sugar into one big, cozy cinnamon roll shape. And the best part? It’s topped with a rich, creamy cinnamon buttercream that makes every bite extra special.

Why You’ll Love This Recipe

• A giant cinnamon roll cookie dream come true. This recipe is joyful and totally satisfying! You’ll roll out cookie dough, sprinkle it with cinnamon sugar, and shape it just like a classic cinnamon roll but bigger and with that delightful cookie texture.
• Warm, cozy cinnamon flavor in every bite. Cinnamon is front and center here in the dough, the sugary filling, and the creamy buttercream frosting. It’s perfectly balanced: not overwhelming, but warmly comforting!
• Decadent cinnamon buttercream frosting. Instead of a plain glaze, this cookie cake gets covered with a homemade cinnamon buttercream that’s silky and downright addictive. Expect to want to spread it on everything!

If you’re a cookie cake lover like me, be sure to check out my classic Chocolate Chip Cookie Cake, the irresistible Reese’s Peanut Butter Chocolate Chip Cookie Cake, and my crowd-pleasing Oreo Cookie Cake too!

What You’ll Need

This cinnamon roll cookie cake uses everyday pantry favorites and lots of cinnamon magic. Scroll down to the recipe card for exact amounts and full details.

Cookie Cake Dough

• All-purpose flour – Measure carefully for the perfect cookie texture. Using a kitchen scale helps keep the dough light and soft. Regular all-purpose flour works best here.
• Cinnamon – Adds just the right warm, spicy note right inside the dough.
• Baking soda – Helps your cookie rise and gives it that chewy bite. Don’t swap this for baking powder!
• Salt – Brings all the flavors to life. Skipping it? No thanks! Your cookie will be flat otherwise.
• Unsalted butter – Use softened butter at room temperature for smooth mixing.
• Sugar – A combo of brown sugar and white sugar gives depth and the right sweetness.
• Egg – Large eggs help keep your dough perfectly balanced.
• Vanilla extract – Always the cozy classic to tie all the flavors together.

Cinnamon Roll Filling

• Light brown sugar – The molasses in here adds rich, warm notes that make the filling extra special.
• Ground cinnamon – A must-have for that classic cinnamon roll flavor punch.
• Unsalted butter – Melted so it sticks the cinnamon sugar to the dough to perfection.

Cinnamon Buttercream

• Unsalted butter – Softened to room temperature for creamy, smooth frosting.
• Powdered sugar – Sweetens and thickens that buttercream just right.
• Vanilla extract
• Cinnamon
• Heavy whipping cream – Makes the frosting nice and creamy. Milk can work in a pinch just use less.

How To Make a Cinnamon Roll Cookie Cake

This cookie cake takes a bit of hands-on shaping, but that’s part of the fun! You’re wrapping strips of dough into one big lovely roll. Don’t forget, you can find a handy printable step-by-step recipe card below to keep close while baking.

Make the Cookie Cake Dough

• Prep your pan. Heat your oven to 350°F. Line your cake pan with parchment paper so your cookie cake lifts out easily, and spray the sides well with nonstick baking spray to prevent sticking.
• Mix the dough. In a medium bowl, whisk together the dry ingredients flour, cinnamon, baking soda, and salt. In another bowl, beat the softened butter with both sugars until fluffy and lighter in color. Add the egg and vanilla, mix well, then stir in the dry ingredients just until combined. Use a rubber spatula to gather it all into a smooth ball of dough.
• Chill the dough. Wrap the dough tightly in plastic wrap and pop it in the fridge for 1 to 2 hours until it’s firm but still easy to work with.

Beat the butter and sugars until light and fluffy.

Blend in the egg and vanilla to add rich flavor.

Add the dry ingredients and mix only until everything comes together.

• Prepare the cinnamon filling.

  Stir the brown sugar and cinnamon together in a small bowl. Melt the butter separately to brush over the dough.

• Roll out the dough. Cut your chilled dough in half. Roll each half out on a lightly floured surface into a rectangle about 1/4 to 1/3 inch thick. I like to use a pastry cutter to tidy up the edges for nice straight sides.

Roll the dough into neat rectangles.

Brush melted butter and sprinkle cinnamon sugar over the dough.

Cut the dough into one-inch wide strips.

• Shape your cinnamon roll. Brush each dough rectangle with melted butter, then sprinkle the cinnamon sugar filling evenly on top. Cut the dough into strips about an inch wide. Roll the first strip tightly and place it in the center of your prepared pan. Next, keep rolling each strip and nestle it right up against the last one, spiraling outward like a big cinnamon roll. Don’t worry if you see space near the pan edges the dough will spread as it bakes.

Roll the first strip and place it in the pan’s center.

Add strips one at a time, spiraling outward.

• Bake the cookie cake. Slide it into the oven for 18 to 22 minutes. Look for golden edges and a center that’s set but still soft.
• Cool completely. Let it sit in the pan until fully cooled. Then, carefully flip it out onto a cooling rack. I like to flip it over onto a rack, place another rack on top, and flip again so the cookie cake ends up smooth-side up.

Ready to bake and enjoy that warm cinnamon smell!

Cool completely before adding the frosting.

Make the Cinnamon Buttercream and Finish

• Whip up the frosting. Beat the softened butter until smooth and creamy. Slowly add about a cup of powdered sugar, mixing well. Stir in vanilla, cinnamon, and a tablespoon of heavy cream. Then add the rest of the powdered sugar. If it feels too thick, add cream a little at a time until it’s silky and easy to pipe.
• Pipe the frosting. Spoon the cinnamon buttercream into a piping bag fitted with a star tip I used Ateco tip 844 and decorate the edges of your cookie cake with pretty swirls. This gives that classic cinnamon roll look and a big wow factor.

Tips for Success

• Make sure to fully cream the butter and sugars. Beat them for 2 to 3 minutes until the mixture is pale and fluffy. This really makes a big difference for texture and tenderness.
• Don’t overmix your dough. Once you add the dry ingredients, mix just until everything is combined. Overmixing develops gluten, making cookies tough and dense instead of soft and chewy.
• Don’t roll your dough rectangles too thin or too big. You want strips sturdy enough to roll without tearing but still flexible. Shoot for about 1/4 to 1/3 inch thick. Thin edges can rip, and thicker dough means uneven baking.
• If your dough feels soft or sticky, chill it again. When rolling and cutting, if the dough warms up and gets hard to handle, pop it back in the fridge for 10 to 15 minutes to firm back up.
• Expect some spreading during baking. It’s totally normal if there’s space around the edges when you place your dough strips. Don’t stress the cookie dough will expand and fill in those gaps as it bakes.

Proper Storage

Once your cinnamon roll cookie cake is frosted, keep it in the fridge after about 24 hours because of the buttercream. Here’s a little trick: let it come to room temperature for at least 30 minutes before you serve it. This softens the frosting and lets those warm flavors really shine. For best taste and texture, enjoy within 4 to 5 days.