Waitrose and Partners
Cinnamon roll cookies

Cinnamon roll cookies

Love American-style cinnamon buns? This is the cookie for you.

4.5 out of 5 stars(2) Rate this recipe
  • Makes20 -24 cookies
  • CourseSnack
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins
  • Pluschilling and cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 120g unsalted butter
  • 120g light brown soft sugar
  • 1 Waitrose British Blacktail medium Egg
  • 270g plain flour
  • 1 tsp baking powder
  • ¼ tsp fine sea salt
  • ½ tsp ground cinnamon
  • 50g icing sugar (optional)


  • 50g unsalted butter, softened
  • 50g dark brown soft sugar
  • tsp ground cinnamon


  1. In a large mixing bowl, use an electric hand mixer to beat the butter and sugar until light and fluffy (3-5 minutes). Add the egg and beat for 1 minute until just combined. Sift in the flour, baking powder, salt and cinnamon, then beat again for 1 minute until just combined. Tip onto a large sheet of baking parchment, shape into a rough rectangle, then chill for 2 hours.

  2. When the dough is almost chilled, put the filling ingredients and a pinch of salt in a mixing bowl. Beat with an electric hand mixer until fluffy and combined. Let the dough stand out of the fridge for 5 minutes, then roll out between 2 sheets of baking parchment and trim into a neat 30cm square about 5mm thick.

  3. Use a palette knife to carefully spread over the filing in an even layer, right to the edges of the pastry. Roll from one end into a tight log. Wrap in the parchment or a reusable plastic bag; chill for 45 minutes to firm up.

  4. Preheat the oven to 170°C, gas mark 3. Line 2 baking trays with parchment and cut the dough into 1cm-thick rounds with a serrated knife. Carefully transfer to the prepared trays and bake for 8-10 minutes or until turning golden brown. Leave to cool on the trays for 10 minutes, then transfer to a cooling rack and leave to cool completely.

  5. If liked, in a small bowl mix the icing sugar with about ½-1 tbsp water, adding a little at a time to give a smooth, runny consistency. Put in a piping bag; drizzle a little over each cookie. Store in an airtight container for up to 6 days.


Typical values per per biscuit when made using specific products in recipe


664kJ/ 158kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4.5/5)

4.5 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars