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Cinnamon Roll Cookies Recipe
If you love the cozy flavor of a warm cinnamon roll but want something easy enough for a weeknight bake, this Cinnamon Roll Cookies Recipe is going to be your new go-to—soft, swirled, and topped with a creamy glaze that tastes like a bakery treat in cookie form.
Meet Your New Favorite Cinnamon Roll Cookies
These cinnamon roll cookies are exactly what they sound like: buttery sugar cookies rolled up with a rich cinnamon sugar filling, sliced into spirals, and baked until just set and tender. Picture classic spiral cinnamon cookies with that same cinnamon roll flavor you get from a bakery, but in a smaller, portable, “grab one more” kind of way.
I started making these around the holidays when I wanted a festive cookie recipe that felt special but didn’t keep me chained to the oven all day. You know what? They were the first thing to disappear from every cookie tray. Friends would ask, “What are these rolled cinnamon cookies?” and then quietly take a few extras “for later.”
This Cinnamon Roll Cookies Recipe also checks a few practical boxes: it’s an easy cookie recipe, the dough is simple to work with, and you don’t have to fuss with yeast like you do for actual cinnamon rolls. You still get that swirl, that cinnamon sugar filling, and that sweet cream cheese glaze—but with less stress and a shorter ingredient list.
I love serving these:
- For holiday parties and cookie swaps
- As an afternoon coffee treat (they’re amazing with a latte)
- In gift boxes, tucked between chocolate chip cookies and fudge
- On Christmas morning as the “cookie version” of cinnamon rolls
They’re cozy, nostalgic, and very bake-sale friendly. If you’re craving a homemade cookie recipe that feels both fun and familiar, this one’s for you.
Why You’ll Love This Cinnamon Roll Cookies Recipe
- All the cinnamon roll flavor, less effort – No yeast, no rising time, just a simple cinnamon baking recipe that tastes like your favorite brunch treat.
- Soft and tender texture – These soft cinnamon cookies stay pillowy inside with just the right bit of edge around the spiral.
- Beautiful spiral swirl – That cinnamon sugar spiral makes them look fancy and “bakery made,” even if you’re baking in yoga pants.
- Perfect for holidays and gifting – A festive cookie recipe that travels well and looks gorgeous in holiday cookie boxes.
- Make-ahead friendly – The dough can be rolled and chilled overnight, so you can bake fresh cookies when you need them.
- Freezer-friendly – Freeze the log or the baked cookies and enjoy homemade treats whenever you want.
- Kid- and crowd-pleaser – The simple cinnamon sugar filling and cream cheese glaze make this a dessert cookie recipe that everyone recognizes and loves.
- Customizable – Easy to tweak for nuts, raisins, or even a maple glaze without changing the whole recipe.
Ingredients for Cinnamon Roll Cookies
Here’s everything you need to make the cinnamon cookie dough, cinnamon sugar filling, and cream cheese glaze. I’ll share a few substitution ideas along the way so you can use what you already have in the pantry.
For the Cinnamon Cookie Dough
- 2 ¾ cups (330 g) all-purpose flour
Use a good-quality unbleached flour if you can; it gives the cookies a nice, soft crumb. - 1 teaspoon baking powder
Helps keep the cookies light instead of dense. - ½ teaspoon fine sea salt
Balances the sweetness and brings out the cinnamon roll flavor. - 1 cup (2 sticks / 226 g) unsalted butter, softened
Room-temperature butter is key—cool to the touch but easy to press with a finger. - 1 cup (200 g) granulated sugar
For classic sweetness and structure. - 1 large egg, room temperature
Room temp mixes more smoothly into the butter and sugar. - 2 teaspoons pure vanilla extract
Adds that warm bakery aroma and flavor. - 2 tablespoons milk (whole or 2%)
Adds moisture and helps keep the cookies soft; you can use dairy-free milk if needed.
Substitution ideas:
- Use salted butter and reduce the added salt to a pinch.
- For a deeper flavor, swap 2–3 tablespoons of the granulated sugar with light brown sugar.
For the Cinnamon Sugar Filling
This is what makes them rolled cinnamon cookies instead of plain sugar cookies.
- ¼ cup (½ stick / 56 g) unsalted butter, very soft or melted
- ½ cup (100 g) light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 ½ tablespoons ground cinnamon
Use a fresh, good-quality cinnamon; it makes a huge difference. - ¼ teaspoon fine sea salt
Just a pinch helps keep the filling from tasting flat.
Optional add-ins (mix into the filling):
- ¼ cup very finely chopped pecans or walnuts – For a nutty crunch.
- 2–3 tablespoons finely chopped raisins – For that classic cinnamon roll vibe.
For the Cream Cheese Glaze
This cream cheese glaze is what sends these spiral cinnamon cookies over the top.
- 3 ounces (85 g) cream cheese, softened
Full-fat cream cheese gives the best flavor and texture. - 2 tablespoons unsalted butter, softened
- ¾–1 cup (90–120 g) powdered sugar, sifted
Start with ¾ cup and add more if you want a thicker, sweeter glaze. - ½ teaspoon pure vanilla extract
- 1–2 tablespoons milk (or half-and-half)
To thin the glaze to a drizzling consistency. - Pinch of salt
Keeps the glaze from being overly sweet.
Glaze variations:
- Use maple syrup instead of some of the milk and sugar for a maple glaze.
- Add a little ground cinnamon or nutmeg for a spiced glaze.
How to Make This Cinnamon Roll Cookies Recipe
Let’s walk through the steps so your cookies come out soft, swirled, and pretty enough for a cookie platter. Take your time with the rolling step; that’s where the magic happens.
1. Whisk the dry ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set this bowl aside. Having the dry ingredients ready makes it easier to avoid overmixing later.
2. Cream butter and sugar
In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), beat the softened butter and granulated sugar on medium speed for about 2–3 minutes, until the mixture looks pale and fluffy.
You want some air in there—that’s what keeps the cookies tender instead of dense.
3. Add egg, vanilla, and milk
Beat in the egg and vanilla until fully combined, scraping the sides of the bowl as you go.
Add the milk and mix again. The mixture might look slightly curdled at this point. Don’t worry; it will smooth out once you add the flour.
4. Add dry ingredients and form the dough
Add the dry ingredient mixture in two additions, mixing on low speed just until combined.
Stop as soon as there are no visible streaks of flour. Overmixing makes tough cookies, and we’re going for soft cinnamon cookies with a delicate crumb.
If the dough feels very sticky, sprinkle in 1–2 extra tablespoons of flour. It should be soft but not wet.
5. Shape the dough into a rectangle and chill
Turn the cinnamon cookie dough out onto a lightly floured sheet of parchment paper.
Using your hands, form it into a rough rectangle, about 1-inch thick. Wrap the dough in parchment or plastic wrap and chill for 30–45 minutes in the fridge. This makes rolling much easier and helps maintain those pretty spiral cinnamon cookies.
6. Make the cinnamon sugar filling
While the dough chills, stir together the filling:
- Soft or melted butter
- Brown sugar
- Granulated sugar
- Cinnamon
- Salt
Mix until you have a thick, spreadable paste. If you’re adding nuts or raisins, mix them in now so they stay evenly distributed in the swirl.
7. Roll out the dough into a rectangle
Lay a fresh sheet of parchment on your counter and lightly flour it.
Place the chilled dough on the parchment and roll it into a rectangle about 12 x 9 inches and ¼ inch thick. Try to keep the edges as straight as you can, but don’t stress about perfection. I always remind myself: this is a homemade cookie recipe, not a wedding cake.
If the dough cracks a little at the edges, just press it back together with your fingers.
8. Spread the cinnamon sugar filling
Gently spread the cinnamon sugar filling over the dough, leaving about ½ inch border along one of the long edges (this will help seal the roll).
Use an offset spatula or the back of a spoon. Work slowly so you don’t tear the dough. The layer should be even but not too thick—think like buttering toast generously.
9. Roll into a log
Starting from the long edge opposite the empty border, roll the dough up into a tight log, just like you would for classic cinnamon rolls.
Use the parchment to help lift and roll the dough. If it starts to crack slightly, pause, gently press it together, and keep rolling.
When you reach the bare edge, pinch the seam gently to seal the log so your cinnamon sugar filling doesn’t spill out while slicing and baking.
10. Chill the log
Wrap the log tightly in parchment or plastic wrap and place it in the fridge for at least 1–2 hours, or up to overnight.
This step is key. A well-chilled log gives you neat slices and defined swirls. If you try to slice warm dough, it smashes and the spiral gets messy.
11. Preheat the oven and prep baking sheets
When you’re almost ready to bake, preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and keeps the bottoms from browning too fast.
12. Slice the cookies
Using a sharp serrated knife, slice the chilled log into ¼ to ⅓ inch thick rounds.
Gently saw back and forth with minimal downward pressure. If any cookies squish a bit, you can use your fingers to nudge them back into a round shape.
Place the cookies on the prepared baking sheets, leaving about 2 inches of space between them.
13. Bake until just set
Bake one sheet at a time for 10–12 minutes, or until the cookies look set around the edges but are still pale on top.
They’ll firm up as they cool. If they start to brown deeply, you’ve gone too far and they’ll be crisp instead of soft. A light golden color on the bottom is perfect.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
14. Make the cream cheese glaze
In a small bowl, beat together the softened cream cheese and butter until smooth.
Add the powdered sugar, vanilla, pinch of salt, and 1 tablespoon of milk. Stir until smooth and glossy, adding more milk a teaspoon at a time until the glaze is thin enough to drizzle, but not watery.
If you like a thicker, frosting-like finish, use less milk and more powdered sugar.
15. Glaze the cookies
Once the cookies are fully cool, drizzle or spread the cream cheese glaze over the tops.
You can spoon it on and swirl it with the back of the spoon, or use a small piping bag (or a zip-top bag with the corner snipped off) to make thin ribbons of glaze.
Let the glaze set for 15–20 minutes before stacking or storing.
Servings & Timing
- Yield: About 24–30 cinnamon roll cookies (depending on thickness)
- Prep Time: 25–30 minutes
- Chill Time: 1½–2 hours (or overnight for convenience)
- Bake Time: 10–12 minutes per batch
- Total Time: About 2½–3 hours, mostly hands-off while the dough chills
For busy days, I usually make the dough and roll the log one evening, chill overnight, then slice and bake the next day. The cookies are fast once the log is ready.
Fun Variations on Cinnamon Roll Cookies
You can keep this Cinnamon Roll Cookies Recipe classic, or play a little. Here are some easy twists:
- Maple Cinnamon Roll Cookies – Replace 1–2 tablespoons of the milk in the glaze with pure maple syrup.
- Nutty Pecan Swirl Cookies – Add ¼–½ cup finely chopped pecans to the cinnamon sugar filling.
- Cinnamon Raisin Swirl Cookies – Fold 2–3 tablespoons finely chopped raisins into the filling for a classic cinnamon roll vibe.
- Pumpkin Spice Roll Cookies – Swap 1 teaspoon of the cinnamon in the filling for pumpkin pie spice, especially around fall and Thanksgiving.
- Glaze-Free Cinnamon Swirl Cookies – Skip the glaze and sprinkle the tops with cinnamon sugar before baking for a lighter dessert cookie recipe.
- Cinnamon Roll Breakfast Cookies – Make them slightly bigger and drizzle extra glaze for an indulgent brunch treat.
Storage, Freezing & Make-Ahead Tips
These rolled cinnamon cookies store and freeze very well, which is handy for holidays and busy weeks.
Storing Baked Cookies
- Store cooled, glazed cookies in an airtight container at room temperature for 2 days.
- For longer storage (especially with cream cheese glaze), keep them in the fridge for up to 5 days.
- Layer cookies with parchment paper if you’re stacking them so the glaze doesn’t stick.
Let chilled cookies sit at room temperature for about 15–20 minutes before serving so the texture softens a bit.
Freezing Baked Cookies
- Place cooled, unglazed cookies in a single layer on a baking sheet and freeze until firm.
- Transfer to a freezer bag or airtight container and freeze for up to 2 months.
- Thaw at room temperature, then add the cream cheese glaze just before serving.
You can also freeze them already glazed, but the glaze won’t look quite as pretty after thawing. Still tastes lovely, though.
Freezing the Cookie Dough Log
Honestly, this is my favorite make-ahead method.
- After rolling the dough into a log, wrap it tightly in plastic wrap, then in foil.
- Label and freeze for up to 2 months.
- When ready to bake, let the log sit in the fridge for a few hours or overnight to soften slightly, then slice and bake as directed (you may need to add 1–2 minutes to the bake time).
Notes from My Kitchen
- Chilling is not optional here. The chill time is what keeps your spiral cinnamon cookies from turning into flat puddles. If your kitchen is warm, chill a little longer.
- Flour makes a difference. If your dough feels dry and cracks badly when rolling, you might’ve added a bit too much flour. Spoon and level the flour into your measuring cup next time, or weigh it with a kitchen scale.
- Watch your cinnamon quality. Older cinnamon can taste dull. Fresh, good-quality ground cinnamon really brightens this cinnamon baking recipe.
- Thickness is your friend. Slightly thicker slices (around ⅓ inch) stay softer in the center, which works beautifully with the cream cheese glaze.
- Use parchment for rolling. Rolling the dough between two sheets of parchment keeps it from sticking and makes it easier to roll into a log.
- Adjust the sweetness. If you’re sensitive to sweet desserts, use less powdered sugar in the glaze and let the cinnamon sugar filling shine more.
- For holiday trays. Make a mix: cinnamon roll cookies, classic chocolate chip cookies, and one bright cookie like cranberry white chocolate. It makes the tray feel balanced and festive.
And a little personal note: my grown kids still text me photos when they bake these on their own. That swirl makes everyone feel like an accomplished baker.
Cinnamon Roll Cookies Recipe FAQs
1. Can I make this Cinnamon Roll Cookies Recipe without the cream cheese glaze?
Yes. You can skip the glaze entirely or drizzle a simple powdered sugar and milk icing instead; the cookies will still be sweet and flavorful.
2. My dough keeps cracking when I roll it—what am I doing wrong?
Usually that means the dough is either too cold or a little dry. Let it sit at room temperature for 5–10 minutes and very lightly knead it to warm it up, then try rolling again.
3. How do I keep the spiral from smearing when I slice the log?
Make sure the log is well-chilled and use a sharp serrated knife with gentle sawing motions. If needed, pop the log in the freezer for 10–15 minutes before slicing.
4. Can I use whole wheat flour in these cinnamon roll cookies?
You can swap up to half of the all-purpose flour for white whole wheat flour. The cookies will be a bit heartier and slightly less soft, but still delicious.
5. Is there a way to make these cinnamon roll cookies dairy-free?
Yes. Use dairy-free butter and a plant-based cream cheese for the glaze, plus non-dairy milk. The texture will change a little, but the cinnamon roll flavor will still shine.
6. Can I double this recipe for a big holiday cookie baking day?
Absolutely. Just make two separate batches of dough (large mixers can handle a double batch, but it’s easier to keep things even this way) and chill the logs side by side.
7. Do these cookies spread a lot in the oven?
They spread a bit but should hold their round shape if the dough is chilled well. If yours spread too much, try chilling the sliced cookies on the baking sheet for 10–15 minutes before baking.
8. Can I ship these cookies as part of a gift box?
Yes. Bake them slightly on the firmer side, glaze with a thinner drizzle that sets well, let them dry fully, and pack them in a snug tin with parchment between layers.
Final Thoughts on This Cozy Cinnamon Roll Cookies Recipe
These cinnamon roll cookies wrap up everything you love about a sticky, swirled cinnamon roll into a soft, shareable dessert cookie recipe that fits into busy days and special holidays alike. The spiral, the cinnamon sugar filling, the cream cheese glaze—they all work together to give you that “one more cookie” feeling.
If you try this Cinnamon Roll Cookies Recipe, I’d love to hear how it went. Leave a comment with your tweaks or questions, share a photo of your spiral cinnamon cookies, and then maybe explore another easy cookie recipe—like a classic sugar cookie or a simple shortbread—to round out your next cookie tray.
Cinnamon Roll Cookies
Ingredients
- 2 3/4 cups all-purpose flour about 330 g; spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter 2 sticks / 226 g, softened to room temperature
- 1 cup granulated sugar about 200 g
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk whole or 2%; dairy-free milk can be used
- 1/4 cup unsalted butter 1/2 stick / 56 g, very soft or melted, for filling
- 1/2 cup light brown sugar about 100 g, packed, for filling
- 2 tablespoons granulated sugar for filling
- 1 1/2 tablespoons ground cinnamon fresh, good-quality; for filling
- 1/4 teaspoon fine sea salt for filling
- 1/4 cup pecans or walnuts very finely chopped; optional add-in for filling
- 3 tablespoons raisins finely chopped; 2–3 tablespoons, optional add-in for filling
- 3 ounces cream cheese 85 g, softened; full-fat preferred, for glaze
- 2 tablespoons unsalted butter softened, for glaze
- 3/4 cup powdered sugar 90–120 g, sifted; start with 3/4 cup and add more for thicker glaze
- 1/2 teaspoon pure vanilla extract for glaze
- 1 tablespoon milk or half-and-half 1–2 tablespoons, to thin glaze to drizzling consistency
- pinch of salt for glaze
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon fine sea salt. Set aside.2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 1 cup granulated sugar on medium speed for 2–3 minutes, until pale and fluffy.1 cup unsalted butter, 1 cup granulated sugar
- Beat in the egg and 2 teaspoons vanilla until fully combined, scraping down the bowl as needed. Add the 2 tablespoons milk and mix again; the mixture may look slightly curdled, which is fine.1 large egg, 2 teaspoons pure vanilla extract, 2 tablespoons milk
- Add the dry ingredient mixture in two additions, mixing on low speed just until no streaks of flour remain. If the dough feels very sticky, sprinkle in 1–2 extra tablespoons flour. The dough should be soft but not wet.2 3/4 cups all-purpose flour
- Turn the dough out onto a lightly floured sheet of parchment paper and shape it into a rough rectangle about 1 inch thick. Wrap in parchment or plastic wrap and chill in the refrigerator for 30–45 minutes.
- While the dough chills, stir together 1/4 cup very soft or melted unsalted butter, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 1/2 tablespoons ground cinnamon, and 1/4 teaspoon fine sea salt until you have a thick, spreadable paste. If using, mix in finely chopped pecans or walnuts and/or chopped raisins so they’re evenly distributed.1/4 cup unsalted butter, 1/2 cup light brown sugar, 2 tablespoons granulated sugar, 1 1/2 tablespoons ground cinnamon, 1/4 teaspoon fine sea salt, 1/4 cup pecans or walnuts, 3 tablespoons raisins
- On a lightly floured sheet of parchment, roll the chilled dough into a rectangle about 12 x 9 inches and 1/4 inch thick. Keep the edges as straight as you reasonably can, pressing any cracks back together with your fingers.
- Gently spread the cinnamon sugar filling over the rolled dough, leaving about a 1/2-inch clean border along one long edge to help seal the log. Use an offset spatula or the back of a spoon to create an even layer.
- Starting from the long edge opposite the clean border, roll the dough up into a tight log, using the parchment to help lift and roll. If cracks form, pause to gently press them back together. When you reach the clean edge, pinch the seam to seal so the filling stays in place.
- Wrap the dough log tightly in parchment or plastic wrap and refrigerate for at least 1–2 hours, or up to overnight, until very firm. This ensures neat slices and defined swirls.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Using a sharp serrated knife, slice the chilled log into 1/4- to 1/3-inch-thick rounds, using a gentle sawing motion with minimal downward pressure. If any slices become misshapen, nudge them back into rounds with your fingers. Arrange on the prepared baking sheets, leaving about 2 inches between cookies.
- Bake one sheet at a time for 10–12 minutes, or until the cookies look set around the edges but are still pale on top. The bottoms should be just lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, beat together the softened cream cheese and 2 tablespoons softened unsalted butter until smooth. Add 3/4 cup sifted powdered sugar, 1/2 teaspoon vanilla, a pinch of salt, and 1 tablespoon milk or half-and-half. Stir until smooth and glossy, adding more milk a teaspoon at a time to reach a drizzling consistency or more powdered sugar for a thicker glaze.3 ounces cream cheese, 2 tablespoons unsalted butter, 3/4 cup powdered sugar, 1/2 teaspoon pure vanilla extract, 1 tablespoon milk or half-and-half, pinch of salt
- Once the cookies are completely cool, drizzle or spread the cream cheese glaze over the tops using a spoon, offset spatula, or piping bag. Let the glaze set for 15–20 minutes before stacking or storing.
