Cinnamon Roll Cookies bring the best parts of a classic cinnamon roll into a soft, chewy cookie that’s bursting with warm cinnamon sugar and a touch of sweet icing. These cookies have that perfect combination of gooey cinnamon swirls and a tender texture you can’t resist.
I love making these cookies when I want something sweet but don’t want to wait for dough to rise or a whole cinnamon roll to bake. They come together pretty quickly, and the cinnamon sugar gets all melty and cozy inside every bite. I also like to drizzle a little extra glaze on top once they’re cool — it makes them look dreamy and taste even better.
These cookies are great for breakfast with a mug of coffee or tea, but they’re also a tasty treat anytime. I always find myself sneaking a few while I’m baking! Sharing them with friends or family always brings a smile because they taste like a hug in cookie form.
Key Ingredients & Substitutions
Butter: This gives the cookies their soft texture and rich flavor. If you prefer, you can use margarine, but real butter works best for that classic cinnamon roll taste.
Sugar: Both granulated and brown sugar are key. Brown sugar adds moisture and a deep sweetness that mimics the cinnamon roll filling. You can swap light brown sugar for dark if you want a stronger molasses flavor.
Cinnamon: Fresh ground cinnamon gives the standout warm spice. Pre-ground is fine, but fresh ground often tastes brighter. For a twist, mix in a tiny pinch of nutmeg or cloves.
Cream Cheese Icing: This topping is what makes these cookies truly special. Use full-fat cream cheese for the creamiest texture. For a dairy-free option, try a vegan cream cheese alternative.
How Can I Get That Perfect Cinnamon Swirl Effect?
The swirl on top looks tricky but is really about layering and gentle swirling. Here’s how to do it:
- After scooping and flattening your dough balls, sprinkle the cinnamon-sugar mix right on top evenly.
- Use a toothpick or skewer to draw gentle spiral patterns. Don’t press too hard or the sugar will disappear into the dough.
- After baking, pipe the cream cheese icing in a spiral, following your cinnamon swirl pattern.
This step adds the cinnamon roll vibe in a simple way with no rolling or slicing. It’s quick and makes your cookies look like the cinnamon rolls you love!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing and smaller ones for prep; they make stirring easy.
- Electric mixer or whisk – helps beat the butter, sugars, and cream cheese smooth and fluffy.
- Baking sheets – use flat, sturdy sheets to bake cookies evenly without burning the bottoms.
- Parchment paper or silicone mats – these keep cookies from sticking and make easy cleanup.
- Cookie scoop (optional) – speeds up portioning for uniform cookies and helps keep them even in size.
- piping bag or zip-top bag with the corner cut – for neat, spiral icing decoration (optional but fun).
Flavor Variations & Add-Ins
- Swap vanilla for almond extract in the dough for a nutty flavor that complements cinnamon perfectly.
- Add a handful of chopped pecans or walnuts for crunch and extra richness.
- Mix in a swirl of caramel or chocolate chips before baking for a decadent twist.
- Use honey or maple syrup instead of some sugar for a different sweetener that adds moisture and flavor.
Cinnamon Roll Cookie
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon (for dough)
- 1/4 cup brown sugar (for cinnamon swirl)
- 1 tablespoon ground cinnamon (for cinnamon swirl)
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to thin, if needed)
- Optional: a small pinch of cinnamon for sprinkling
How Much Time Will You Need?
This cinnamon roll cookie recipe takes about 15 minutes to prepare, 10-12 minutes to bake, plus extra time to cool and ice the cookies. Plan for around 35-40 minutes in total so you have time to enjoy the whole process!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone mats. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
2. Mix the Dry Ingredients and Form Swirls:
In a separate bowl, whisk the flour, baking powder, baking soda, salt, and 2 teaspoons of cinnamon together. Gradually add these dry ingredients to your wet ingredients, mixing until just combined, taking care not to overmix. Scoop tablespoon-sized balls of dough onto the baking sheets and gently flatten them with your hand or the bottom of a glass.
Next, mix the 1/4 cup brown sugar and 1 tablespoon cinnamon in a small bowl. Sprinkle or press this cinnamon sugar mixture onto the tops of the cookie dough balls. Use a toothpick or small skewer to swirl the cinnamon sugar gently into the dough, creating a cinnamon roll-like spiral.
3. Bake and Cool the Cookies:
Bake the cookies for 10-12 minutes, until the edges turn a light golden color but the centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
4. Make and Apply the Cream Cheese Icing:
While the cookies cool, prepare the icing by beating together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract, and continue beating until the mixture is well combined. If the icing feels too thick, add milk a teaspoon at a time until it reaches a spreadable consistency.
Once the cookies are fully cool, pipe or spread the cream cheese icing in a spiral pattern on top of each cookie to mimic classic cinnamon roll icing. For an extra touch, lightly sprinkle some ground cinnamon over the icing.
5. Enjoy!
Serve these chewy, cinnamon-swirled cookies with their rich cream cheese glaze fresh for a delightful treat any time of day!
Can I Use Frozen Butter or Cream Cheese?
It’s best to use softened, room-temperature butter and cream cheese for this recipe. If your ingredients are frozen, thaw them in the fridge overnight and then let them sit at room temperature for about 30 minutes before mixing to ensure smooth, creamy dough and icing.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough up to 24 hours in advance. Store it tightly wrapped in the refrigerator. When ready to bake, let the dough sit at room temperature for 10-15 minutes before scooping and shaping for best results.
How Should I Store Leftover Cinnamon Roll Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them (without icing) for up to 3 months and add fresh icing after thawing.
Can I Use a Different Icing Instead of Cream Cheese?
Absolutely! If you prefer, you can use a simple powdered sugar glaze or vanilla icing instead. Just mix powdered sugar with a little milk and vanilla extract until smooth, then drizzle over cooled cookies.