These soft, buttery, and perfectly swirled Cinnamon Roll Cookies deliver all the cozy, comforting flavor of a classic cinnamon roll without any of the fuss.
My journey to creating these perfect Cinnamon Roll Cookies began on a crisp Saturday morning in our cozy American kitchen. I woke up with an intense craving for warm, gooey, fresh-from-the-oven cinnamon rolls, but I just didn’t have the hours to spare for a yeasted dough to rise. I wanted that specific, soul-warming flavor—that buttery dough, that fragrant cinnamon swirl—but I needed it in a fraction of the time. That’s when the idea struck: what if I could capture the entire experience in a simple cookie? I knew the key to a chewy texture would be getting the sugar right, a science that experts at The Kitchn explain so well. The result of that morning’s experiment was this recipe—a delightful shortcut to happiness that has become a beloved staple in our home.
🟫 Why This Is So Good
- All the Cinnamon Roll Flavor – You get the buttery dough, the sweet cinnamon-sugar swirl, and a tangy cream cheese glaze in every single bite. It’s the whole experience, simplified.
- No Yeast, No Waiting – This recipe uses a simple cookie dough base, so you can satisfy your craving in about an hour, instead of waiting hours for dough to prove.
- Incredibly Soft and Chewy – The brown sugar in the dough and filling creates a wonderfully soft, chewy texture that stays fresh for days.
- Beautiful Swirled Appearance – These slice-and-bake cookies have a stunning pinwheel swirl that looks impressive and is surprisingly easy to achieve.
The first time I pulled a batch of these from the oven, the entire house filled with the most incredible, warm cinnamon aroma. Mark and the kids came running into the kitchen, drawn in by the smell. My daughter, Lily, saw the little swirls and her eyes lit up. “They look like tiny cinnamon rolls!” she exclaimed. After they were glazed and had cooled just enough, we all took a bite. The reaction was immediate—happy, contented sighs all around. Mark declared them “dangerously good.” It was in that moment that these Cinnamon Roll Cookies went from a clever experiment to a cherished family tradition. The secret to that perfect shape is all about chilling the cookie dough, which makes a world of difference. For more advanced recipes, visit Bake Warely.
🟫 Getting Your Ingredients Right
- The Butter: Use properly softened, room-temperature unsalted butter. This is crucial for creaming with the sugars to create a light, airy dough structure.
- The Cinnamon: Since cinnamon is the star flavor, use a good quality, fragrant ground cinnamon. There’s a surprising range of flavors out there, and a high-quality cinnamon really shines. You can learn more about different types of cinnamon to find your favorite.
- The Brown Sugar: Packed light or dark brown sugar is essential for both the dough and the filling. It provides moisture, a slight molasses flavor, and that wonderfully chewy texture.
- The Cream Cheese: For the tangy glaze that truly completes the cinnamon roll experience, use a full-fat, block-style cream cheese that has been softened to room temperature. This will ensure your glaze is smooth and creamy for these Cinnamon Roll Cookies.
🟫 Making It Step by Step
Make the Cookie Dough
In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy, which usually takes about 2-3 minutes. This step is key for a soft cookie. Beat in the large egg and vanilla extract until everything is well combined. In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
Create the Cinnamon Swirl and Chill
Turn the soft dough out onto a large piece of parchment paper and shape it into a rectangle about 10×12 inches. In a small bowl, mix together the brown sugar and ground cinnamon for the filling. Sprinkle this fragrant mixture evenly over the surface of the dough rectangle. Starting from one of the long edges, carefully and tightly roll the dough up into a log. Wrap the log snugly in the parchment paper or plastic wrap and refrigerate for at least 2 hours, until it’s very firm. This chilling step is absolutely essential for perfect Cinnamon Roll Cookies.
Slice and Bake to Perfection
When you’re ready to bake, preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Unwrap the chilled cookie dough log and, using a sharp knife, slice it into ¼-inch thick rounds. Place the cookie slices about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Whip Up the Cream Cheese Glaze
While the cookies cool, you can make the simple, tangy glaze that makes these truly taste like a cinnamon roll. In a small bowl, beat the softened cream cheese until it’s smooth. Gradually beat in the powdered sugar, then the milk and vanilla extract, until you have a smooth, drizzly glaze. Once the cookies are cooled, you can drizzle or spread the glaze over the top. Note: Ingredients for glaze added to recipe card.
🟫 Making Sure It Turns Out
- Don’t Skip Chilling: I cannot stress this enough! The dough must be thoroughly chilled and firm before slicing. This is the secret to getting clean slices and preventing the cookies from spreading into flat discs.
- Roll Tightly: When you roll the dough into a log, do it as tightly as you can without squishing it. A tight roll will give you a more defined and beautiful swirl.
- Use a Sharp Knife: A sharp, thin knife will give you the cleanest cuts without squishing the dough log.
My first attempt at these Cinnamon Roll Cookies taught me a valuable lesson about chilling dough. I was impatient and tried to slice the log after only 30 minutes in the fridge. It was a soft, squishy mess! The knife dragged through the dough, the swirl got completely distorted, and the cookies baked into sad, oval-shaped blobs. It was a perfect reminder that in baking, patience is truly a virtue. A cold, firm log is non-negotiable for those perfect pinwheels.
🟫 Perfect Serving Ideas
These Cinnamon Roll Cookies are a dream come true for any cozy occasion. They are perfect served warm with a tall glass of cold milk or a hot cup of coffee for a delightful afternoon treat. They are also a showstopper on a holiday cookie platter or a fantastic addition to a weekend brunch spread. Honestly, there’s never a bad time for a cookie that tastes like a cinnamon roll.
🟫 Making It Different
This recipe is a wonderful base for a few fun variations. For a nutty crunch, add a ½ cup of finely chopped pecans or walnuts to the cinnamon-sugar filling. You could also add a teaspoon of maple extract to the cream cheese glaze for a maple-cinnamon roll flavor. A dash of cardamom or nutmeg in the filling would also add a lovely, warm spice note.
🟫 Storage and Leftovers
Store the glazed Cinnamon Roll Cookies in a single layer in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The cream cheese in the dough keeps them wonderfully soft. You can also freeze the unbaked cookie dough log, tightly wrapped, for up to 3 months. Just slice and bake from frozen, adding a minute or two to the baking time.
🟫 Tips That Actually Help
- Use Parchment Paper to Roll: Rolling the dough out on parchment paper makes it easy to lift and roll into a tight log.
- Rotate Your Pans: For the most even baking, rotate your baking sheets halfway through the cook time.
- Shape the Log: After rolling, gently press and shape the log on the counter to make sure it’s a uniform cylinder. This ensures all your cookies will be the same size.
My game-changing trick was learning to use the parchment paper to help me roll the log. I used to struggle to get it tight and even. Now, I use the bottom edge of the parchment paper to lift and guide the dough over itself, pulling it tight as I go, much like making sushi. It creates a perfectly compact log, which results in a beautiful, tight swirl in every single cookie. It’s the little technique that makes these Cinnamon Roll Cookies look as good as they taste.
This recipe has become a true staple in our home, a brilliant shortcut to the cozy, comforting flavors we all love. It’s the perfect way to create that special weekend feeling, even on a busy afternoon. These Cinnamon Roll Cookies are a batch of pure happiness, and I hope they bring as much warmth and joy to your kitchen as they do to ours.
🟫 Frequently Asked Questions
→ Can I make the dough ahead of time? Yes! The cookie dough log can be made and stored, tightly wrapped, in the refrigerator for up to 3 days or in the freezer for up to 3 months.
→ Why did my cookies spread too much? The most common reasons are that the dough wasn’t chilled enough, or your butter was too soft (almost melted) when you started. A cold, firm dough log is key.
→ Do I have to add the cream cheese glaze? You don’t have to, but the tangy glaze is what really gives these cookies the authentic “cinnamon roll” flavor experience. A simple powdered sugar and milk glaze would also work.
→ Can I freeze the baked cookies? Yes, these cookies freeze beautifully. Freeze them in a single layer before transferring to a freezer-safe bag. They are great straight from the freezer!
→ Can I make these Cinnamon Roll Cookies gluten-free? You can try substituting a good quality 1:1 gluten-free all-purpose flour blend, but the texture may be slightly different.
→ My dough log is hard to slice. Any tips? If it’s too firm right out of the freezer, let it sit on the counter for 5-10 minutes to soften just slightly. A sharp, non-serrated knife is best.
Print
Cinnamon Roll Cookies
- Total Time: 2 hours 32 minutes
- Yield: 36 cookies 1x
Description
Soft, chewy Cinnamon Roll Cookies with a beautiful cinnamon swirl and a tangy cream cheese glaze.
Ingredients
→ For the Cookie Dough:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
→ For the Filling:
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
→ For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Make Dough: Cream together softened butter and both sugars until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk flour, baking powder, 1 tsp cinnamon, and salt. Gradually mix dry ingredients into wet until just combined.
- Roll & Fill: On parchment paper, shape dough into a 10×12 inch rectangle. Mix the filling ingredients (½ cup brown sugar, 2 tsp cinnamon) and sprinkle evenly over the dough.
- Chill: Tightly roll the dough into a log. Wrap securely and chill for at least 2 hours until very firm.
- Slice & Bake: Preheat oven to 375°F (190°C). Slice the chilled log into ¼-inch thick cookies. Place 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes until edges are golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack.
- Glaze: Beat softened cream cheese until smooth. Mix in powdered sugar, then 1 tbsp milk and vanilla. Add more milk if needed for a drizzly consistency. Drizzle the glaze over the cooled Cinnamon Roll Cookies.
Notes
- Chill Dough Firmly: This is the most crucial step. A cold, firm dough log is essential for clean slices and to prevent spreading.
- Don’t Overbake: Pull the cookies from the oven when the centers are still slightly soft for the best chewy texture.
- Room Temperature Ingredients: Use softened butter, cream cheese, and a room temperature egg for the best dough and glaze consistency.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Cinnamon Roll Cookies
