Cinnamon roll cookies are little bites of sweet, spicy goodness that remind you of fresh cinnamon rolls but in the form of a cute, chewy cookie. They have that warm cinnamon sugar swirl baked right in, and the cream cheese frosting on top adds the perfect touch of richness. These cookies bring together the best parts of a cinnamon roll without the hassle of rolling dough for hours.
I love making cinnamon roll cookies because they are so quick and easy to whip up, yet they taste like you spent all morning in the kitchen. One fun trick I use is to chill the dough before baking—it helps keep the cookies thick and soft, just like a fresh cinnamon roll. Plus, they smell incredible while baking, filling the house with cozy cinnamon vibes.
These cookies are perfect for sharing with friends and family or just enjoying with a cup of tea or coffee on a chilly afternoon. I often pack some in a little box as a sweet surprise gift. Whenever I make them, everyone always asks for more—they really are that good!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt content. If dairy-free, try coconut oil or vegan butter applesauce for baking, though texture may change slightly.
Flour: All-purpose flour works best for structure. For gluten-free, a 1-to-1 gluten-free blend can work but beware of crumblier results.
Cinnamon: Fresh ground cinnamon gives the best warm flavor here. If you want more spice, try adding a pinch of nutmeg or cloves.
Cream cheese glaze: Using full-fat cream cheese gives smooth, rich frosting. For a lighter option, mix cream cheese with a bit of Greek yogurt or mascarpone. Dairy-free cream cheese substitutes work as well.
How Do You Roll and Cut the Dough to Get Perfect Swirls?
Rolling the dough tightly and evenly is key for those classic cinnamon roll swirls inside the cookie.
- Roll on a floured surface to about 1/4 inch thickness for even baking.
- Spread the cinnamon sugar evenly so every bite has flavor.
- Roll slowly but firmly from one long edge to get a tight log.
- Chill the log 10-15 minutes if the dough is soft; this helps with clean, even slices.
- Use a sharp knife to cut slices about 1/2 inch thick. A serrated knife can help with cleaner cuts.
This method keeps the cinnamon swirl distinct and the cookies soft and thick, just like mini cinnamon rolls!
Equipment You’ll Need
- Mixing bowls – I use large bowls for mixing and small ones for the glaze, making everything easier to organize.
- Hand or stand mixer – helps cream the butter and sugar smoothly and saves time.
- Rolling pin – makes it simple to roll out the dough evenly.
- Baking sheets – to hold the cookies while they bake and help them cook evenly.
- Parchment paper – keeps the cookies from sticking and makes cleanup easier.
- Sharp knife or serrated bread knife – for slicing the dough into even rounds without squishing the swirl.
- Wire rack – to cool the cookies before adding the glaze for a nice finish.
Flavor Variations & Add-Ins
- Sticky caramel drizzle – add a caramel sauce on top of the glaze for extra sweetness and gooey texture.
- Nutty crunch – sprinkle chopped pecans, walnuts, or almonds on the cinnamon layer before rolling for added texture.
- Chocolate twist – mix mini chocolate chips into the cinnamon sugar or drizzle melted chocolate over the glaze for a richer flavor.
- Apple cinnamon – add small apple pieces or apple pie spice into the dough for a fruity, fall-inspired twist.
Cinnamon Roll Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons ground cinnamon
- ¼ cup granulated sugar (for cinnamon sugar filling)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
How Much Time Will You Need?
About 20 minutes to prepare and roll the dough, then 10-12 minutes baking. Allow extra time to cool the cookies before drizzling the glaze, around 10 minutes. In total, plan for roughly 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. In a large bowl, cream together the softened butter and 1 cup sugar until the mixture is light and fluffy. Then beat in the egg and vanilla extract until fully combined.
2. Mix Dry Ingredients & Combine:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until it forms a soft dough.
3. Roll & Add the Cinnamon Sugar:
Lightly flour a clean surface and roll the dough into a rectangle about ¼ inch thick. In a small bowl, mix together 2 tablespoons cinnamon and ¼ cup sugar, then sprinkle evenly over the dough.
4. Roll Up and Slice:
Starting from one long edge, carefully roll the dough into a tight log. Use a sharp knife to cut the log into ½-inch thick slices. Place the slices on your prepared baking sheets, with space between each.
5. Bake the Cookies:
Bake for 10 to 12 minutes until the edges just begin to turn a light golden brown. Remove from oven and let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
6. Make the Cream Cheese Glaze:
While the cookies cool, beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing well. Add milk a little at a time until the glaze reaches a drizzle-able consistency.
7. Finish & Serve:
Drizzle the cream cheese glaze over the cooled cookies. Let the glaze set for a few minutes before serving. Enjoy your soft, cinnamon-swirled cookies with a delightful cream cheese finish!
Can I Use Frozen Dough for Cinnamon Roll Cookies?
Yes! You can freeze the dough log before slicing. Just wrap it tightly in plastic wrap and freeze for up to 1 month. When ready to bake, thaw it in the fridge overnight, then slice and bake as usual.
How Should I Store Leftover Cinnamon Roll Cookies?
Store cooled cookies 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.
Can I Substitute the Cream Cheese Glaze?
Absolutely! You can swap the cream cheese glaze for a simple powdered sugar glaze or even melted white chocolate drizzle if you prefer a different flavor or dairy-free option.
How Do I Keep the Swirls Visible in the Cookies?
Make sure to roll the dough tightly and slice with a sharp knife or serrated blade to keep neat, defined cinnamon swirls in each cookie. Chilling the log briefly before cutting helps prevent squishing too!