These Cinnamon Roll Cookies transform everyone’s favorite breakfast treat into a delightful, bite-sized cookie that captures all the warm, spicy goodness of traditional cinnamon rolls. Each cookie features a tender, buttery base swirled with a cinnamon-sugar filling and topped with a sweet cream cheese glaze that will have you reaching for “just one more” every time.
Perfect for holiday cookie exchanges, weekend baking projects, or whenever you’re craving cinnamon rolls but don’t want to commit to the full yeast-dough process. The beautiful spiral design isn’t just delicious—it’s sure to impress anyone lucky enough to get their hands on these irresistible treats!
Why You’ll Love This
- All the flavor of cinnamon rolls in a convenient, portable cookie form
- No yeast or rising time required—much faster than traditional cinnamon rolls
- The dough can be made ahead and refrigerated until you’re ready to bake
- Beautiful spiral design makes an impressive presentation with minimal effort
- Perfect balance of soft centers and slightly crisp edges in every bite
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add eggs and vanilla extract, mixing until smooth. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms.
- Divide dough in half, shape into discs, and wrap in plastic wrap. Refrigerate for 30 minutes to make rolling easier.
- In a small bowl, mix melted butter, brown sugar, and cinnamon until combined.
- Roll out one dough portion into a 10×12-inch rectangle on a floured surface. Spread half of the cinnamon filling evenly over the dough. Roll the dough tightly into a log and wrap in plastic wrap. Repeat with the second dough portion. Chill the logs in the fridge for 1 hour (this helps with slicing).
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the logs into ½-inch thick cookies and place them on the baking sheet. Bake for 10-12 minutes, or until edges are set and slightly golden.
- In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm cookies.
- Allow glaze to set for a few minutes before serving.
Tips & Variations
- Add 1/2 cup finely chopped pecans or walnuts to the cinnamon-sugar filling for extra crunch and flavor
- For a maple twist, replace the vanilla in the glaze with 1/2 teaspoon maple extract
- If your dough becomes too soft while rolling, return it to the refrigerator for 10 minutes to firm up
- Make sure to roll the dough tightly to avoid gaps in your spiral pattern
- For cleaner slices, use unflavored dental floss instead of a knife to cut the refrigerated dough logs
- The cookie dough logs can be frozen for up to 3 months—just thaw in the refrigerator overnight before slicing and baking
Serving Suggestions
These Cinnamon Roll Cookies are delicious on their own but pair wonderfully with a hot cup of coffee, tea, or a cold glass of milk. For an extra special treat, serve them slightly warm with a scoop of vanilla ice cream on the side for a dessert that mimics a cinnamon roll à la mode.
They make a beautiful addition to any cookie platter or dessert table, especially during the holiday season when warm spices are most appreciated. Consider packaging them in decorative tins or boxes for a thoughtful homemade gift.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week
- If you prefer a thicker glaze, use less milk; for a thinner drizzle, add more milk a teaspoon at a time
- Cookies will be soft when first removed from the oven but will firm up as they cool
- For the best spiral pattern, make sure your dough is well-chilled before slicing
FAQs
Can I make these cookies ahead of time?
Yes! You can prepare the dough logs and refrigerate them for up to 3 days or freeze for up to 3 months before slicing and baking.
Why did my cookies lose their spiral shape while baking?
This usually happens when the dough isn’t chilled enough before baking. Make sure to refrigerate the rolled logs for at least 2 hours or until very firm.
Can I use salted butter instead of unsalted?
Yes, but omit the additional salt in the recipe to avoid making the cookies too salty.
How do I know when the cookies are done baking?
The cookies should be set around the edges with a slight golden color, but still soft in the center. They will continue to firm up as they cool.
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