Cinnamon Roll Cookie Recipe — Soft Swirls of Cinnamon Sugar

Jump to Recipe

If you love the warm, comforting flavor of cinnamon rolls but want something faster and easier to make, these cinnamon roll cookies are the perfect solution. They combine tender, buttery cookie dough with a cinnamon-sugar spiral and a simple sweet glaze on top. Ideal for holidays, cookie exchanges, or a cozy weekend treat, this recipe captures all the cinnamon roll charm without yeast or lengthy prep.

If you enjoy these cookies, try the cinnamon apple cookies or the cinnamon roll Bundt cake from my collection for more cinnamon-forward treats.

These slice-and-bake cookies deliver the classic cinnamon roll experience in an easy, make-ahead format. The steps are straightforward: make the dough, spread the filling, roll into logs, chill, slice, bake, and glaze. They hold up well for preparing in advance and are forgiving if the logs crack a little while rolling.

Why You’ll Love This Cinnamon Roll Cookie Recipe

• All the cozy cinnamon-roll flavor in a faster, simpler cookie form with a classic powdered-sugar glaze.
• No yeast required—this is a straightforward slice-and-bake method that’s easy to follow.
• Most ingredients are pantry staples, so you can usually make these on a whim.

Ingredient Notes & Substitutions

• Flour: For a gluten-free version use a 1:1 gluten-free flour blend that includes xanthan gum. Otherwise, all-purpose flour works well.
• Butter: Use 2 sticks (1 cup) unsalted butter at room temperature. A non-dairy butter substitute should work if you prefer dairy-free.
• Cream cheese: Use full-fat block cream cheese, softened to room temperature. Non-dairy cream cheese can be substituted but may slightly alter texture.
• Brown sugar: Either light or dark brown sugar is fine for the filling.
• Milk: Whole milk gives the glossiest glaze, but any milk (dairy or plant-based) will work.

Step-by-Step Instructions

Prepare the Cookie Dough

STEP ONE: Whisk together the flour, baking powder, and salt in a small bowl. Set aside.

STEP TWO: In a stand mixer or with a hand mixer, beat the butter, cream cheese, and granulated sugar until smooth and creamy. Add vanilla and mix to combine. On low speed, gradually add the dry ingredients and mix until a soft dough forms. The dough should be pliable and slightly sticky but manageable.

Roll Out the Dough

STEP THREE: Turn the dough out onto parchment paper or a silicone mat. Divide it into two equal portions and press or roll each into a rectangle about 1/4-inch thick. Don’t worry about perfectly straight edges—the rustic look is fine.

Make the Cinnamon-Sugar Filling

STEP FOUR: Mix melted butter with brown sugar, granulated sugar, and cinnamon until smooth. Spread half the filling on each dough rectangle in a thin, even layer. Starting from the long side, roll each rectangle tightly into a log. The dough will be soft and slightly sticky—take your time and wrap each log tightly in plastic wrap. Chill for at least 2 hours to firm up before slicing.

Slice and Bake

STEP FIVE: Preheat the oven to 350°F (175°C). Remove the chilled logs from the refrigerator and slice into 1/2-inch rounds. Place the slices on a parchment-lined baking sheet about 1 inch apart. Bake 10–14 minutes, until the cookies are set but still tender. Let them cool completely on the sheet before icing.

Ice the Cookies

STEP SIX: Whisk powdered sugar and milk together until smooth and drizzle-able. Spoon or drizzle the glaze over fully cooled cookies and allow it to set before serving.

Tips for Perfect Texture Every Time

Follow these simple tips to get consistent results:

• Weigh your flour if possible—accuracy helps avoid dense cookies.
• Use room-temperature ingredients so the dough blends smoothly.
• An oven thermometer helps ensure accurate baking temperature since ovens vary.

Frosting & Glaze Options

These cookies are versatile and pair well with several topping choices:

Classic Powdered Sugar Glaze

A simple glaze of powdered sugar and milk keeps the cookies balanced and sweet without overpowering the cinnamon. Thin with more milk or thicken with additional powdered sugar until you reach the desired consistency.

Vanilla Glaze

Add a splash of vanilla extract to the powdered sugar glaze for a subtle flavor boost and a more bakery-style finish.

No-Glaze Option

The cinnamon-sugar spiral is flavorful on its own, so you can serve these cookies without any icing if you prefer a less sweet bite.

Storage, Freezing & Make-Ahead Tips

Store un-iced cookies in an airtight container at room temperature for up to 3 days; add the glaze just before serving for best texture. If already iced, keep cookies refrigerated in an airtight container and bring to room temperature before serving.

Make-ahead: Prepare the dough and assemble the filled logs a day or two in advance. Keep them wrapped and chilled, then slice, bake, and glaze when you’re ready.

Freezing Tips

• Freeze unbaked logs tightly wrapped in plastic and stored in a freezer bag. Slice and bake from frozen, adding a few minutes to the bake time as needed.
• You can also freeze baked cookies in a single layer, then transfer to a sealed container for up to 3 months. Thaw at room temperature and add fresh glaze before serving.

Frequently Asked Questions

More Cinnamon Inspired Recipes You’ll Love

Did you try my cinnamon roll cookies? Leave a comment and tag @justastastyblog with #justastastyblog!

📖 Recipe