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Cinnamon Bun Crunch Icebox Cookies

These slice and bake cookies look and taste like cinnamon buns, with an appealing crunch. They’re perfect for baking alongside other icebox cookie doughs, or you can bake just a few in your toaster oven when you don’t need a large batch.

Cinnamon Bun Crunch Icebox Cookies

Total Time:

4hrs 15mins





Skill Level:



  • Dough:
  • 1/3 cup butter, softened
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1 1/4 baking soda
  • 1 tsp salt
  • Filling:
  • 2-4 Tbsp liquid honey or maple syrup
  • 1/4 cup packed brown sugar
  • 1 tsp cinnamon
  • 2 Tbsp finely chopped walnuts or pecans

How to Make It


In a medium bowl, beat the butter, sugar and brown sugar with an electric mixer for one minute, until well combined.


Add the egg white and vanilla and beat until smooth.


In a small bowl, combine the flour, baking soda and salt. Add to the sugar mixture and stir by hand just until you have a soft dough.


Roll the dough between two sheets of waxed paper into a 12-inch square.


Place on a cookie sheet in the fridge for about 30 minutes or in the freezer for about 15 minutes.


Remove dough from the fridge and peel off the top layer of waxed paper.


Drizzle honey evenly over the dough, then sprinkle with brown sugar, cinnamon and nuts, going almost to the edges.


Gently roll into a log, peeling back the waxed paper as you go. Wrap the log of dough in waxed paper or plastic wrap and freeze for 3 hours, or up to 3 months.


When ready to bake, preheat oven to 350°F. Slice the log into 1/4-inch slices and place 1-inch apart on a parchment-lined baking sheet.


Bake for 12-15 minutes, until pale golden. Let cool on the sheet for a few minutes before transferring to a wire rack.


If you like, drizzle the cooled cookies with a frosting made by whisking together 1 cup confectioners’ sugar mixed with 2 tablespoons milk and 1/2 teaspoon vanilla.


Store in a tightly sealed container, or freeze. Makes 3 dozen cookies.

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