Soft, buttery with a swirl of cinnamon sugar and a kiss of vanilla glaze, these cinnamon roll cookies combine cozy vibes and craveable crunch. With simple ingredients like butter, flour, brown sugar, and cinnamon, your kitchen’s about to smell like a holiday morning dream.
Imagine a cookie that tastes like a classic cinnamon roll but doesn’t require any dough rising gymnastics or waiting three hours while something “doubles in size.” These little spirals are full of warm, toasty spice and just enough gooey icing to make your coffee swoon. These cookies are perfect when you want all the magic of a cinnamon roll packed into something you can hold with two fingers and eat on the couch in fuzzy socks. Yup, they freeze well too (if you ever manage to have leftovers, which… good luck).
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cinnamon Roll Cookies
No drama here, just buttery spirals swirled with cinnamon and topped with sweet, creamy glaze. Doesn’t get much cozier than that.
- Ridiculously simple to make: You just mix, roll, chill, slice, and bake. A little drizzle after doesn’t hurt either.
- Swirls that impress: They look like they took hours but they’re deceptively easy. Your cookie tin just got fancy.
- Smell = instant holiday mode: That cinnamon-sugar swirl fills the kitchen with all the warm fuzzy feelings.
- Soft, chewy middle with crisp edges: Like a perfect hybrid of a snickerdoodle and a cinnamon roll had a cookie baby.
- Perfect for gifting or hoarding: Stack them up for cookie boxes or squirrel away a stash in your freezer.
- Make-ahead friendly: Chill the log, slice when ready, bake when the craving hits. Boom. Warm cookies anytime.
Ingredient Notes
Most of this stuff is already chilling in your pantry or fridge, but let’s break it down like we’re making a shopping list together.
- Unsalted butter: Go for the good ol’ brick of butter—softened, not melted. It gives the cookies their rich, tender crumb.
- Granulated and brown sugar: This duo gives the dough a balanced sweetness. The brown sugar adds a mellow depth and helps the cookies spread just right.
- Egg + extra yolks: The yolks make the cookies richer and chewier. Don’t skip them even if you’re not feeling yolk-separating vibes.
- Vanilla extract: Use the real stuff. It lifts those warm spices and wraps them in a little hug of flavor.
- All-purpose flour: Just the right structure so your cookies slice neatly but don’t bake up stiff as tiles.
- Baking powder: Helps the cookies puff ever so gently—no flat cinnamon discs here.
- Cinnamon & nutmeg: Cinnamon obviously stars, but that pinch of nutmeg sneaks in a subtle warmth that rounds out the swirl.
- Cream cheese (for the glaze): Just a bit makes the icing tangy and lush. You don’t need a mixer—just whisk until smooth.
- Powdered sugar & milk: Classic glaze starters. Add milk slowly so you hit that drizzle-not-drench consistency.
How To Make This Cinnamon Roll Cookies
Okay, aprons on and mixers ready. We’re blending, rolling, swirling, and slicing our way to cookie greatness. Yes, you can snack on the dough. I’m not judging.
- Cream the butter and sugar: In a big mixing bowl, beat the softened butter with both sugars until it’s fluffy and light in color. Seriously, give it a good 3 minutes—you want that air whipped in so the cookies don’t bake up sad and dense.
- Mix in eggs and vanilla: Drop in the whole egg, then the yolks, one at a time, mixing after each. Add your vanilla too. The mixture should look glossy and smell kind of like sugar-cookie heaven.
- Stir in the dry stuff: In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Slowly add to the wet mixture on low speed. Don’t overmix here—a few streaks are fine. Just until you get a soft (slightly sticky) dough.
- Roll it out: Divide your dough onto two sheets of parchment and roll each into a 10x8ish inch rectangle, about 1/4 inch thick. It doesn’t need to be perfect (we’re not making Ikea furniture).
- Make the swirl filling: Mix the brown sugar, cinnamon, and melted butter until spreadable. Smear half over each rectangle. Be generous—it’s the star of the show.
- Roll it up, tight and tidy: Roll each rectangle up from the long side using the parchment as support. If anything cracks, just smush it back together. Wrap each log in plastic and chill for 1–2 hours.
- Slice and bake: Preheat that oven to 350°F (175°C), line some baking sheets, and slice each log into 1/2-inch spirals. Leave a couple inches between them on the pan. Bake 10–12 minutes, or until those edges are juuust golden.
- Cool and glaze: Let them sit on the baking sheet for a few, then move to a wire rack. Whisk together the cream cheese, powdered sugar, milk, vanilla, and salt. Adjust the milk for drizzle-perfect consistency. Then spoon or pipe the glaze across each cookie—artistically messy is encouraged.
Storage Options
So, let’s say by some kind of miracle, you have leftovers. Or maybe you like planning ahead (go you). Here’s the cookie care plan.
Once baked and cooled, store your cinnamon roll cookies in an airtight container at room temp for 3–4 days. They’ll stay tender and lovely. If they’ve been glazed, don’t stack them unless you want a sticky pile of sweet chaos. Use parchment between layers just to be safe.
Want to freeze? Definitely. You can freeze the sliced, unbaked cookies on a tray, then toss them in a freezer bag for up to 2 months. Bake from frozen—just add a minute or two to the oven time. Or freeze the baked cookies (without glaze) and add icing once thawed.
Microwave for 5–10 seconds if you want that gooey-glazed feel again, like a mini cinnamon roll revival right there in your kitchen.
Variations and Substitutions
You can totally tweak these depending on your mood, your spice rack, or whether your cream cheese has mysteriously vanished.
- Maple glaze: Swap the milk and vanilla for a bit of maple syrup in the glaze—instant fall vibes, even in July.
- Add chopped nuts: Finely chopped pecans or walnuts sprinkled over the filling make these little guys feel fancy (and crunchy).
- Spice it differently: Swap nutmeg for cardamom or go warming with pumpkin pie spice. The dough is forgiving and loves a remix.
- Raisin-studded swirl: Not for everyone, but if you’re the kind of person who likes raisins in cinnamon rolls, add a handful here.
- Dairy-free option: Use vegan butter and skip cream cheese in the glaze. Just powdered sugar, plant milk, and a little vanilla still works beautifully.
- Make it savory-sweet: Add a pinch of flaky sea salt on top after the glaze for that sweet-salty bite. Kinda life-changing.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
What to Serve with Cinnamon Roll Cookies
Whether you’re snacking solo, setting up a holiday table, or just spoiling a Tuesday afternoon, these cookies slide into just about any scene.
- Fresh out of the oven, these are killer with a steaming mug of coffee. Pair them with a bold brew or even a cappuccino if you’re feeling Euro. Bonus points if you dunk.
- Hosting brunch? Stack a plate of these alongside a savory option like this ultra-satisfying breakfast grilled cheese. It’s salty, melty, and balances the sweet just right.
- For a cookie platter upgrade, add a cool contrast like these peanut butter banana ice cream sandwiches. Cold and creamy next to the warm spice? Chef’s kiss.
- Want to really impress at a dinner party? Serve these cookies with a side of slightly tangy crème fraîche or mascarpone whipped cream. Scooped right on top like frosting.
- Cozy Sunday night? Warm a few, cozy up with a blanket, and you’ve got dessert for your Netflix marathon ready to go.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely. You can prep the rolled cookie logs up to two days ahead. Wrap them tightly in plastic wrap and keep them chilled in the fridge until you’re ready to slice and bake. If you’re storing them longer, freeze the logs instead and thaw slightly before cutting for neat spirals.
How do I keep the spirals from unrolling while baking?
The key is in the rolling and chilling. Make sure you roll the dough logs tightly and chill them thoroughly before slicing. The cold keeps everything firm and helps the cookies hold their beautifully swirled shape in the oven. If you’re really worried, pop the sliced cookies back in the fridge for 10 minutes before baking for extra insurance.
Can I skip the cream cheese in the glaze?
Yep! If you’re not a fan or don’t have any on hand, just leave it out. The glaze will still work great with powdered sugar, a bit of milk, and vanilla. The cream cheese just adds a slight tang and richness, but it’s totally optional.
How thin should I roll the dough?
About 1/4 inch thick is the sweet spot. It gives the cookies enough structure while still letting the swirl show up nicely. If it’s too thin, the dough might tear while rolling; too thick, and you’ll end up with huge cookie-pucks. Use a ruler or eyeball it—close enough is totally fine.
Cinnamon Roll Cookies
Ingredients
Cookie Dough
- 1 cup (226 g) unsalted butter softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar packed
- 1 large egg
- 2 egg yolks
- 2 tsp (10 ml) vanilla extract
- 2 1/2 cups (313 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1/2 tsp (2.5 g) fine sea salt
- 1 tsp (2.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
Cinnamon Swirl Filling
- 1/2 cup (100 g) light brown sugar packed
- 1 1/2 tbsp (12 g) ground cinnamon
- 3 tbsp (43 g) unsalted butter melted
Vanilla Cream Cheese Glaze
- 2 oz (56 g) cream cheese softened
- 1 cup (120 g) powdered sugar sifted
- 2 tbsp (30 ml) milk plus more as needed
- 1 tsp (5 ml) vanilla extract
- pinch fine sea salt
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Parchment paper
- Rolling Pin
- Plastic Wrap
- Baking Sheets
- Wire rack
Instructions
- Cream the butter and sugars: In a large bowl with a hand or stand mixer, beat the softened butter with granulated and brown sugar until fluffy, about 3 minutes.
- Add eggs and vanilla: Beat in the whole egg and then the yolks one at a time, mixing after each addition. Beat in vanilla extract until glossy and well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Add to the wet mixture on low speed just until a soft dough forms. Do not overmix.
- Roll out the dough: Divide dough in half. Place each half on a sheet of parchment and roll into a rectangle about 10x8 inches and 1/4-inch thick.
- Make the swirl filling: Stir together brown sugar, cinnamon, and melted butter for the filling. Spread half over each dough rectangle evenly.
- Roll and chill: Starting on a long side, roll each dough rectangle tightly into a log. Wrap in plastic wrap and chill for at least 1 hour (up to 2).
- Slice and bake: Preheat the oven to 350°F (175°C). Unwrap chilled logs, slice into 1/2-inch thick spirals, and lay on lined baking sheets 2 inches apart. Bake 10–12 minutes, just until edges are barely golden.
- Cool and glaze: Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack. Whisk glaze ingredients until smooth and drizzle over cooled cookies. Let set before storing.
Notes
• Cookies freeze beautifully (unbaked, baked, or glazed).
• Make it ahead: store dough logs tightly wrapped for 2 days in the fridge, or freeze up to 2 months.
• Need it dairy-free? Swap in vegan butter and use a simple powdered sugar/milk glaze.
