Cinnamon Roll Cookies are little bites of sweet, cinnamon-spiced joy that taste just like your favorite cinnamon rolls. These cookies have a soft, chewy texture with swirls of cinnamon and sugar baked right in, topped off with a drizzle of creamy icing that makes them extra special. They’re perfect if you love that cozy bakery flavor but want a quicker, handheld treat.
I love making these cookies because they’re such a fun twist on the classic cinnamon roll. Instead of waiting for dough to rise and rolls to bake, you get all that warm cinnamon goodness baked into a simple cookie. I usually make a batch when I’m craving something sweet but don’t want to spend too much time in the kitchen. Plus, I find that sharing them brings smiles everywhere—they’re like little hugs you can eat!
These cookies are great for breakfast with a cup of coffee or as an afternoon pick-me-up. I also like to pack a few for road trips or lunchboxes because they travel well and never fail to brighten the day. Making cinnamon roll flavors into cookies is one of those clever ideas that makes snack time feel a bit more exciting and definitely sweeter.
Key Ingredients & Substitutions
Butter: Butter gives these cookies their rich flavor and soft texture. If you want a dairy-free option, use a vegan butter substitute, but make sure it’s solid and not melted for the best dough consistency.
Cinnamon: Cinnamon is the star here, used in the dough, filling, and rolling sugar. For a warm taste without cinnamon, try mixing nutmeg and allspice as a substitute, but cinnamon really nails the classic flavor.
Sugars: Using both brown and granulated sugar creates a nice balance—brown sugar adds moisture and depth, while granulated sugar helps the cookies crisp slightly on the outside. If you prefer less sweetness, reduce granulated sugar a little.
Cream Cheese (for icing): Optional but highly recommended for a creamy, tangy glaze. If you don’t have cream cheese or want a simpler icing, swap it for extra milk to get the right drizzle consistency.
How Do You Roll the Dough to Get That Classic Cinnamon Roll Swirl?
Rolling the dough tightly is key to getting those beautiful cinnamon swirls and keeping the filling inside while baking.
- Roll the dough out evenly to about 1/4 inch thick on a floured surface—too thin and it might tear, too thick and the cookie won’t bake well.
- Brush the melted butter evenly over the dough; this helps the cinnamon sugar stick and adds moisture.
- Sprinkle the cinnamon sugar filling evenly, but don’t pile it up in one spot—it needs to spread to form consistent swirls.
- Starting from one edge, roll the dough tightly like a jelly roll, pressing gently as you go to prevent air pockets.
- Chill the rolled dough in the fridge for 10 minutes if it feels too soft—it makes slicing cleaner without squashing the rolls.
When you cut the roll into slices, use a sharp knife and cut straight down. Flatten the slices gently before rolling them in the cinnamon sugar to keep the cookie shape without squishing the swirls.
Equipment You’ll Need
- Mixing bowls – for whisking and combining ingredients. I like using different sizes to keep things organized.
- Electric mixer or whisk – to beat the butter and sugars until fluffy, saving time and effort.
- Rolling pin – helps you evenly roll out the dough to about 1/4 inch thick for smooth swirls.
- Sharp knife – for slicing the rolled dough into even pieces without squashing the filling.
- Parchment paper and baking sheet – to prevent sticking and for easy cleanup.
- Small spoon or brush – to spread melted butter over the dough before filling.
- Wire rack – to cool the cookies and let the icing drizzle set properly.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle a handful into the cinnamon sugar filling for melty chocolate in every bite.
- Nuts – add chopped pecans or walnuts before rolling for extra crunch and flavor.
- Caramel bits – fold in a few caramel chunks for gooey sweetness that complements the cinnamon.
- Citron zest or orange extract – swap part of the vanilla for citrus zest or extract to add a fresh twist to the cookies.
Cinnamon Roll Cookie
Ingredients You’ll Need:
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Cinnamon Swirl Filling:
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened (optional)
- 1-2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Time You’ll Need
About 20 minutes to prepare, plus 10-12 minutes baking time. Adding a few minutes to cool and drizzle the icing, you’ll have delicious cinnamon roll cookies ready to enjoy in under 40 minutes!
Step-by-Step Instructions:
1. Get Ready and Mix Dry Ingredients:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This makes sure all your dry ingredients are nicely combined.
2. Cream Butter and Sugars:
In a large bowl, beat the softened butter with granulated sugar and brown sugar until it’s light and fluffy. This helps make your cookies tender and tasty.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, really mixing well after each. Then stir in the vanilla extract for that lovely flavor.
4. Combine Dry Ingredients with Wet:
Slowly mix the flour mixture into the wet ingredients until you have a soft dough. Don’t overmix—just combine.
5. Prepare Cinnamon Sugar Filling:
In a small bowl, combine brown sugar and cinnamon. Melt the butter and set it aside for the next step.
6. Roll Out Dough and Add Filling:
On a floured surface, roll the dough into a rectangle about 1/4 inch thick. Brush the melted butter evenly over the dough, then sprinkle the cinnamon sugar filling all over.
7. Roll Up and Slice:
Roll the dough tightly like a jelly roll to keep the filling inside. Use a sharp knife to cut the roll into 12 equal slices.
8. Coat and Arrange Cookies:
Mix granulated sugar and cinnamon for rolling. Flatten each cookie slice gently and roll them in the cinnamon sugar mixture on both sides. Place them on your baking sheet about 2 inches apart.
9. Bake:
Bake for 10-12 minutes until the edges are just set and starting to brown.
10. Make the Icing:
While baking, whisk together the powdered sugar, cream cheese (if using), milk, and vanilla extract until smooth and pourable.
11. Cool and Drizzle:
After baking, let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Drizzle the icing generously over the warm cookies and let it set a bit before serving.
Enjoy your warm, soft Cinnamon Roll Cookies that taste just like your favorite cinnamon rolls but are quicker and easier to make!
Can I Use Frozen Dough for These Cookies?
Yes! You can prepare the dough ahead of time, roll it up, and freeze the slices on a baking sheet. Once frozen, transfer them to an airtight container. Bake them straight from the freezer, adding a couple of extra minutes to the baking time.
How Should I Store Leftover Cinnamon Roll Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze the baked cookies for up to 2 months. Reheat gently before serving.
Can I Skip the Cream Cheese in the Icing?
Absolutely! The cream cheese adds tang and creaminess, but you can omit it for a simpler glaze. Just use powdered sugar mixed with milk and vanilla until you reach your desired consistency.
What’s the Best Way to Get Soft, Chewy Cookies?
Make sure not to overbake—remove the cookies as soon as the edges are set but the centers still look soft. Also, using both brown and granulated sugars helps keep the texture tender and chewy.