Cinnamon Roll Cookies Recipe

If you love gooey cinnamon rolls but want something easier to share and stash in cookie tins, this Cinnamon Roll Cookies Recipe is about to be your new favorite cozy baking project.

These spiral cinnamon cookies take all the warm cinnamon roll flavor you love—soft cinnamon cookie dough, buttery cinnamon sugar filling, and a sweet cream cheese glaze—and tuck it into a simple, slice-and-bake homemade cookie recipe that works for holidays, potlucks, or a quiet Sunday afternoon with a cup of coffee. I bake these every December for our family cookie trays, but honestly, they’re too good to save for just one season.

Why You’ll Love This Cinnamon Roll Cookies Recipe

• All the cinnamon roll flavor, none of the yeast fuss – You get that cinnamon swirl cookie look and taste without kneading or waiting for dough to rise.
• Perfect for holidays and gifting – This festive cookie recipe holds its shape, travels well, and looks beautiful in cookie boxes or tins.
• Slice-and-bake convenience – Make the dough, chill, then slice rolled cinnamon cookies whenever you want fresh treats.
• Soft, tender texture – These soft cinnamon cookies stay pillowy inside with just enough crisp on the edges.
• Pretty spiral design – The cinnamon swirl in every cookie looks impressive, even if you’re not a fancy baker.
• Make-ahead friendly – Freeze the log of dough and bake later; great for busy weeks or holiday hosting.
• Balanced sweetness – The cream cheese glaze adds a tangy note so the cookies never feel too sugary.
• Simple pantry ingredients – No special equipment, no hard-to-find items—just basic cinnamon baking recipe staples.

Ingredients

You’ll need three simple components: the cinnamon cookie dough, the cinnamon sugar filling, and the cream cheese glaze.

Cinnamon Cookie Dough

• 2 ¼ cups all-purpose flour (spooned and leveled)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt (or table salt)
• 1 teaspoon ground cinnamon
• ¾ cup unsalted butter, softened (1 ½ sticks; room temperature)
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1 large egg (room temperature helps)
• 2 teaspoons pure vanilla extract
• 2 tablespoons whole milk (or heavy cream for richer cookies)

Cinnamon Sugar Filling

• 3 tablespoons unsalted butter, melted and slightly cooled
• ½ cup light brown sugar, packed
• 1 ½ tablespoons ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

Cream Cheese Glaze

• 3 ounces cream cheese, softened (about ⅓ of a brick)
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1–2 tablespoons milk or cream (add just enough for drizzling)
• Pinch of salt (balances the sweetness)

A couple of quick notes from my kitchen: use fresh cinnamon if you can—older jars lose their punch, and you’ll taste the difference here. For the glaze, whole milk gives a nice consistency, but half-and-half works well too if that’s what you keep in the fridge.

Directions

1. Prep your tools and dry ingredients

1. Line a baking sheet with parchment paper and set it aside for later; you’ll use it for baking and for chilling the cookie log.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until everything looks evenly mixed. This helps keep your cinnamon cookie dough nice and tender.

2. Cream the butter and sugars

3. In a large mixing bowl (or the bowl of a stand mixer), beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until light and fluffy.
4. Scrape down the sides of the bowl once or twice; you’ll see the mixture turn a pale color and look almost whipped—this is what gives soft cinnamon cookies their lovely texture.

3. Add egg, vanilla, and milk

5. Add the egg and vanilla extract; beat again until smooth and creamy, about 30–45 seconds.
6. Mix in the milk on low speed. The batter may look a little loose or slightly curdled at this stage, and that’s fine; the flour mixture will bring it together.

4. Combine wet and dry

7. Add the dry ingredients to the bowl in two batches, mixing on low each time just until no streaks of flour remain.
8. Stop the mixer as soon as the dough looks cohesive—overmixing can make your spiral cinnamon cookies tough instead of tender. If needed, finish folding with a spatula.

5. Shape and chill the dough

9. Turn the dough out onto a large sheet of parchment paper and gently pat it into a rough rectangle. If it’s very sticky, sprinkle a tiny bit of flour on top or chill it for 10 minutes.
10. Place another sheet of parchment on top and use a rolling pin to roll the dough into a rectangle about 10 x 14 inches, roughly ¼ inch thick. Try to keep the edges as straight as you can, but don’t stress—this is a forgiving homemade cookie recipe.
11. Slide the dough (still sandwiched in parchment) onto a baking sheet and refrigerate while you make the filling—about 15–20 minutes. You want it slightly firm but not rock hard.

6. Make the cinnamon sugar filling

12. In a small bowl, stir together melted butter, brown sugar, cinnamon, vanilla, and a pinch of salt until it forms a thick, spreadable paste.
13. If it seems too runny, add a tablespoon more brown sugar; if it’s too thick to spread, stir in ½ teaspoon more melted butter.

7. Fill and roll the dough

14. Remove the top parchment from the chilled dough. Spread the cinnamon sugar filling evenly over the surface, leaving about ¼ inch bare around the edges, especially on the long edge farthest from you.
15. Starting at the long edge closest to you, use the parchment underneath to help you roll the dough tightly into a log—just like a cinnamon roll, but smaller.
16. Gently pinch the seam closed and roll the log a couple of times so it’s even in thickness. Wrap it tightly in the parchment and then in plastic wrap if you have it.

8. Chill the log for clean slices

17. Chill the wrapped dough log in the refrigerator for at least 2 hours, or up to 24 hours. This step is key for neat spiral cinnamon cookies that don’t spread too much.
18. For longer storage, you can freeze the log for up to 2 months; just thaw in the fridge overnight before baking.

9. Slice and bake

19. When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with a fresh piece of parchment.
20. Unwrap the chilled dough and use a sharp knife or serrated knife to slice ¼–⅓-inch thick rounds. If a few spirals squish, just reshape them gently with your fingers.
21. Arrange the cookies on the prepared baking sheet about 2 inches apart.
22. Bake for 10–12 minutes, or until the edges look set and the centers are puffed but still soft. The cookies should look very lightly golden, not brown.
23. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.

10. Make the cream cheese glaze

24. In a small bowl, beat the softened cream cheese and butter until smooth and creamy.
25. Add powdered sugar, vanilla, and a pinch of salt. Start mixing on low, then add 1 tablespoon of milk or cream.
26. If needed, add more milk a teaspoon at a time until you have a drizzle-able glaze—thick but pourable.

11. Glaze and serve

27. Once the cookies are completely cool, drizzle the cream cheese glaze over the tops using a spoon or a small piping bag. You can go for neat lines or a more rustic zigzag—both look pretty.
28. Let the glaze set for 15–20 minutes, then enjoy your dessert cookie recipe with a cup of coffee, tea, or a cold glass of milk.

Servings & Timing

• Yield: About 28–32 cookies, depending on slice thickness
• Prep Time: 25–30 minutes active time
• Chill Time: 2 hours (or up to 24 hours for make-ahead)
• Bake Time: 10–12 minutes per batch
• Total Time: About 2 hours 45 minutes, mostly hands-off chilling

If you’re planning a holiday cookie swap, you can easily double this Cinnamon Roll Cookies Recipe and chill two logs side by side.

Variations

• Maple Cinnamon Roll Cookies: Swap half the vanilla in the glaze for pure maple syrup for a maple-kissed finish.
• Nutty Cinnamon Swirl Cookies: Sprinkle a thin layer of very finely chopped pecans or walnuts over the filling before rolling.
• Brown Butter Version: Use browned butter (cooled) in the cookie dough for a deeper, toasty flavor.
• Cinnamon Roll Cookies without Glaze: Keep them simple and serve plain, or roll the warm cookies in cinnamon sugar for a snickerdoodle-style twist.
• Gluten-Free Option: Use a good 1:1 gluten-free baking flour blend and chill the dough extra well before slicing.
• Orange Spice Cookies: Add 1 teaspoon orange zest to the dough and a little to the glaze for a bright, holiday cookie recipe variation.

Storage & Reheating

• Room Temperature: Store glazed cookies in an airtight container at cool room temperature for up to 2 days. If your kitchen runs warm, move them to the fridge.
• Refrigerator: Keep in a sealed container for 4–5 days. Let them sit at room temp for 15–20 minutes before serving so the glaze softens.
• Freezer – Baked Cookies: Freeze in a single layer, then stack with parchment between layers in a freezer bag; they keep well for up to 2 months. Thaw at room temperature.
• Freezer – Dough Log: Wrap the cinnamon cookie dough log tightly and freeze for up to 2 months. Slice and bake from chilled (not rock-hard frozen), adding a minute or two to the bake time if needed.
• Reheating: These are best fresh, but you can very lightly warm a cookie in the microwave for 5–8 seconds to soften it—just enough to wake up that cinnamon roll flavor.

Notes

• Chilling is your secret weapon. Skipping or rushing the chill time can make the cookies spread too much and blur the spiral, so give the dough that full rest.
• Watch the bake time. These cinnamon swirl cookies are easy to overbake; pull them when the centers still look soft. They’ll finish setting on the pan.
• Use parchment for easy rolling. Rolling the dough between two sheets of parchment makes it much less messy, especially if you’re baking with kids or grandkids.
• Flavor blooms overnight. I find these taste even better the next day, once the cinnamon sugar filling and glaze settle into the cookie.
• Play with the glaze thickness. Thicker glaze sets like frosting; thinner glaze soaks in a little and feels more like classic cinnamon roll icing.
• Baking for a crowd? Bake on light-colored metal pans if you can; darker pans brown the bottoms faster.

If you enjoy this kind of cozy dessert cookie recipe, you might also like trying a small batch of classic snickerdoodles or my soft sugar cookies with vanilla glaze—same flavor family, different mood.

FAQs

Can I make this Cinnamon Roll Cookies Recipe without a mixer?
Yes. A sturdy whisk and wooden spoon work fine—just cream the butter and sugars well by hand until fluffy.

Why did my cookies spread too much?
The dough was likely too warm or not chilled long enough, or your butter was very soft; next time, chill the log longer and keep your baking sheet cool between batches.

Can I skip the cream cheese glaze?
You can. Either dust the cookies with powdered sugar or use a simple milk-and-powdered-sugar icing if you prefer.

How do I keep the spiral from squishing when I slice?
Use a sharp knife, make confident, straight-down cuts, and be sure the dough log is well chilled; if needed, pop it back in the fridge for 10–15 minutes.

Can I use margarine or dairy-free butter?
Yes, a good quality dairy-free butter stick usually works, but the flavor and texture may be slightly different; choose one that’s meant for baking.

Is this recipe kid-friendly to make?
Very much so—little hands love spreading the cinnamon sugar filling and helping roll the log (with guidance). Just supervise knives and the hot oven.

Can I add raisins or chocolate chips?
Raisins can be sprinkled lightly over the filling; mini chocolate chips work too, but use a light hand so the roll still holds together.

Do I need to chill between rolling and baking every time?
Yes, at least a short chill helps your rolled cinnamon cookies keep that pretty swirl and stay thick and soft.

Conclusion

This Cinnamon Roll Cookies Recipe takes everything cozy about a warm pan of cinnamon rolls and tucks it into a simple, easy cookie recipe you can bake ahead, share, and stash for those “I need something sweet” moments. The spiral of cinnamon sugar filling, the soft cookie crumb, and the creamy glaze make these a standout festive cookie recipe for holidays, brunch, or any time you want a little comfort.

Give them a try, then come back and tell me how they turned out—did you keep them classic, or try one of the fun variations? And if you’re building out your holiday cookie tray, explore a few more of my cinnamon baking recipes next and make yourself a little cookie tradition of your own.

Cinnamon Roll Cookies

These Cinnamon Roll Cookies pack all the cozy flavor of classic cinnamon rolls into soft, slice-and-bake cookies with a buttery cinnamon sugar swirl and tangy cream cheese glaze. Perfect for holidays, gifting, or a quiet afternoon treat.

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Cookies, Dessert

Cuisine American

Servings 30 cookies

Ingredients

  

1x2x3x

• 2 1/4 cups all-purpose flour spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt or table salt
• 1 teaspoon ground cinnamon
• 3/4 cup unsalted butter softened, about 1 1/2 sticks, room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar packed
• 1 large egg room temperature if possible
• 2 teaspoons pure vanilla extract
• 2 tablespoons whole milk or heavy cream for richer cookies
• 3 tablespoons unsalted butter melted and slightly cooled, for filling
• 1/2 cup light brown sugar packed, for filling
• 1 1/2 tablespoons ground cinnamon for filling
• 1 teaspoon vanilla extract for filling
• salt pinch, for filling
• 3 ounces cream cheese softened (about 1/3 of a brick)
• 2 tablespoons unsalted butter softened, for glaze
• 1 cup powdered sugar sifted
• 1 teaspoon pure vanilla extract for glaze
• 1-2 tablespoons milk or cream add just enough for drizzling
• salt pinch, for glaze

Instructions

 

• Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
  2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon
• In a large mixing bowl or stand mixer bowl, beat the softened butter, granulated sugar, and 1/4 cup light brown sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides as needed.
  3/4 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup light brown sugar
• Add the egg and 2 teaspoons vanilla extract to the creamed mixture and beat until smooth and creamy, about 30–45 seconds. Mix in the milk on low speed; the batter may look slightly curdled, which is fine.
  1 large egg, 2 teaspoons pure vanilla extract, 2 tablespoons whole milk
• Add the dry ingredient mixture to the bowl in two batches, mixing on low just until no streaks of flour remain. Stop as soon as the dough looks cohesive and, if needed, finish folding by hand with a spatula to avoid overmixing.
  2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon
• Turn the dough onto a large sheet of parchment paper and gently pat it into a rough rectangle. If very sticky, lightly flour the top or chill for 10 minutes. Place another sheet of parchment on top and roll into a 10 x 14-inch rectangle, about 1/4 inch thick. Slide the dough (still between parchment) onto a baking sheet and refrigerate for 15–20 minutes, until slightly firm.
• In a small bowl, stir together the melted butter, 1/2 cup light brown sugar, 1 1/2 tablespoons cinnamon, 1 teaspoon vanilla, and a pinch of salt until it forms a thick, spreadable paste. If too runny, add a little more brown sugar; if too thick, add a bit more melted butter.
  3 tablespoons unsalted butter, 1/2 cup light brown sugar, 1 1/2 tablespoons ground cinnamon, 1 teaspoon vanilla extract, salt
• Remove the top parchment from the chilled dough. Spread the cinnamon sugar filling evenly over the surface, leaving about 1/4 inch bare around the edges, especially on the long edge farthest from you. Starting at the long edge closest to you, use the bottom parchment to help roll the dough tightly into a log. Gently pinch the seam closed and roll the log to even out the thickness. Wrap tightly in parchment, then in plastic wrap if available.
• Chill the wrapped dough log in the refrigerator for at least 2 hours and up to 24 hours so it firms up and slices cleanly. For longer storage, freeze the log for up to 2 months and thaw in the fridge overnight before baking.
• When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with fresh parchment. Unwrap the chilled dough and slice into 1/4–1/3-inch thick rounds with a sharp or serrated knife, making straight-down cuts. If any spirals squish, gently reshape. Arrange cookies about 2 inches apart on the sheet and bake for 10–12 minutes, until edges are set and centers are puffed but still soft and only very lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• In a small bowl, beat the softened cream cheese and 2 tablespoons softened butter until smooth and creamy. Add the powdered sugar, vanilla, and a pinch of salt. Mix on low, then add 1 tablespoon milk or cream. Add more liquid a teaspoon at a time as needed until the glaze is thick but pourable for drizzling.
  3 ounces cream cheese, 2 tablespoons unsalted butter, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, 1-2 tablespoons milk or cream, salt
• Once cookies are completely cool, drizzle the cream cheese glaze over the tops with a spoon or piping bag in lines or zigzags. Let the glaze set for 15–20 minutes before serving.

Notes

Chilling the dough log fully is key to keeping the spiral defined and preventing excessive spreading. Bake just until the centers look set but still soft; they will finish setting on the pan. Flavor improves by the next day as the cinnamon filling and glaze meld into the cookies. You can adjust glaze thickness: thicker for a frosting-like finish, thinner for more of a classic cinnamon roll icing.

Keyword Cinnamon Roll Cookies, Cinnamon Swirl Cookies, Cream Cheese Glaze, Holiday cookies, Slice and Bake Cookies

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