cinnamon-roll-cookies
Easy Cinnamon Roll Cookies
These easy cinnamon roll cookies deliver all the cozy cinnamon swirl flavor in cookie form—no yeast or rising time required!
Cinnamon Roll Cookies Without the Wait
I used to think you needed yeast and rising time to get that irresistible cinnamon roll flavor, but these cookies prove me wrong. They’re soft, swirly, and surprisingly simple—no proofing baskets or shaped dough required. Just roll, slice, and bake your way to cookie-jar heaven.
Tips for Success
- Don’t skip the chill time after rolling—it keeps the swirls defined and prevents them from spreading into one another during baking.
- Use a serrated knife or dental floss to slice the dough rolls cleanly without squishing the spirals.
- For softer, chewier cookies, pull them from the oven when the edges are set but the centers still look slightly underdone.
- Make the cream cheese glaze while the cookies cool so it’s ready to spread when they’re completely cool.
Variations
- Brown Butter Glaze: Brown the butter for the glaze to add a nutty depth that pairs beautifully with the cinnamon.
- Maple Cinnamon Rolls: Swap 2 tablespoons of the filling’s butter for maple syrup and add 1/4 teaspoon maple extract to the glaze.
- Chocolate Chip Cinnamon Rolls: Stir 1/2 cup mini chocolate chips into the cinnamon filling before spreading on the dough rectangles.
If you love these, you’ll also enjoy my Soft Sugar Cookie Recipe which uses the same pillowy texture technique.
Ingredients
Cookie Dough
Cinnamon Swirl Filling
Cream Cheese Glaze
Instructions
- 1
Make the Dough
Cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the egg and vanilla extract, then beat until combined. In a separate bowl, whisk together flour, baking soda, and salt. Fold the dry ingredients into the wet ingredients until just combined.
- 2
Prepare the Filling
Mix together 1/4 cup sugar, 2 tablespoons softened butter, and ground cinnamon in a small bowl until crumbly. Set aside.
- 3
Roll and Fill
Divide dough in half. On parchment paper, press each half into a thin rectangle (about 1/8 inch thick). Spread half the cinnamon filling over each rectangle, then tightly roll up from the long side. Wrap rolls in plastic wrap and refrigerate for 15 minutes.
- 4
Slice the Cookies
Using a sharp knife, slice each cinnamon roll into 12 cookies (about 1/2 inch thick). Place on parchment-lined baking sheets, spacing them 1 inch apart.
- 5
Bake
Bake at 350°F (175°C) for 10-12 minutes, until the edges are lightly golden. The centers should still look slightly underbaked.
- 6
Make the Glaze
Beat together cream cheese, butter, powdered sugar, and vanilla until smooth and spreadable.
- 7
Cool and Glaze
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Once completely cooled, spread or drizzle with cream cheese glaze.
Nutrition Information
Per serving (serves 24). Values are approximate.
| Calories | 185 calories |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Carbohydrates | 23g |
| Sugar | 16g |
| Protein | 2g |
| Sodium | 125mg |
| Fiber | 0g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! You can prepare the rolled dough, wrap it tightly, and refrigerate it for up to 2 days before slicing and baking. You can also bake the cookies, store them in an airtight container for up to 4 days, and add the glaze fresh when ready to serve.
Why are my cookies spreading too much?
This usually means the dough was too warm when baked. Make sure to refrigerate the rolled dough for the full 15 minutes, and if your kitchen is warm, chill the sliced cookies on the baking sheet for 10 minutes before putting them in the oven.
Can I freeze these cookies?
Yes! Freeze unbaked dough rolls wrapped tightly in plastic wrap for up to 3 months. Slice and bake from frozen, adding 1-2 minutes to the baking time. You can also freeze baked cookies (with or without glaze) in an airtight container for up to 2 months.
Reader Reviews
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