If you love the cozy flavors of classic cinnamon rolls but don't love the time commitment, these cinnamon roll cookies are about to become your new favorite bake. They have everything you want: soft, buttery cookie dough, a rich cinnamon-sugar swirl, and a sweet glaze on top. Perfect for holidays, cookie boxes, or anytime you're craving something warm and nostalgic, this recipe delivers all the cinnamon roll vibes with way less effort and no yeast required.
If you're a fan of these cinnamon roll cookies, you have to try my cinnamon apple cookies and my cinnamon roll Bundt cake!
Who doesn't love a good cinnamon roll? Sometimes you're craving those warm, comforting cinnamon-sugar flavors without having to deal with making rolls from scratch. That's where these cookies come in.
These slice and bake cinnamon cookies are so incredibly delicious, and they look pretty too! It may seem like a lot of steps, but I'll talk you through everything. I promise they're super easy and make-ahead friendly, too.
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Why You'll Love This Cinnamon Roll Cookie Recipe
- Let's talk about the flavor first. You get all of that delicious gooey cinnamon roll goodness with the filling, plus the classic 2-ingredient icing on top. It's so comforting and nostalgic.
- This is such an easy process, no yeast required! Just make the dough and filling, assemble, chill, slice, and bake.
- You likely already have all of the ingredients on hand, so you have no excuse to whip these cookies up.
Ingredient Notes & Substitutions
- Flour: Regular readers know I swear by Bob's Red Mill 1 to 1 flour for gluten free baking. If you are not looking to make these gluten free, use any AP flour.
- Butter: We're using 2 sticks, or 1 cup, of unsalted butter for this recipe. Ensure that it's room temperature. You should also be able to use your favorite non-dairy butter.
- Cream cheese: A bit of cream cheese adds delicious rich flavor to this cookie dough. Make sure you're using a full-fat block of cream cheese, not the spreadable kind that comes in a tub. You should also be able to use your favorite non-dairy cream cheese.
- Brown sugar: You can use either dark or light brown sugar for this recipe.
- Milk: I recommend whole milk for the icing, but any milk should work (dairy or non-dairy).
Step-by-Step Instructions
Prepare the Cookie Dough
STEP ONE: In a small bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
STEP TWO: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and sugar together until smooth and creamy. Add the vanilla extract and mix until fully incorporated. With the mixer on low speed, gradually add the dry ingredients, mixing just until a soft cookie dough forms.
Roll Out the Dough
STEP THREE: Transfer the cookie dough to a clean piece of parchment paper or a silicone baking mat. Divide the dough in half, then roll each portion into a rectangle about ¼-inch thick. Don't worry if the edges aren't perfectly straight-this dough is meant to be rustic.
Make the Cinnamon Sugar Filling
STEP FOUR: In a small bowl, stir together the melted butter, brown sugar, granulated sugar, and cinnamon until smooth. Divide the filling evenly between the two dough rectangles and spread a thin, even layer over each one. Starting from the long edge, tightly roll each rectangle into a log. The dough will be soft and slightly sticky. Just go slow and be gentle (and don't worry about cracking, it's bound to happen). Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours to firm up.
Slice and Bake
STEP FIVE: When you're ready to bake, remove the dough from the refrigerator and slice into ½-inch rounds. Place the cookies on a lined baking sheet. Bake for 10-12 minutes, or until the cookies are just set. Let them cool completely on the baking sheet before icing.
Ice the Cookies
STEP SIX: In a small bowl, whisk together the powdered sugar and milk until you reach a smooth, drizzle-able consistency. Spoon or drizzle the icing over the cooled cookies, allowing it to set before serving.
Tips for Perfect Texture Every Time
There are a few key tips for achieving the perfect cookie texture:
- If possible, use a kitchen scale to weigh your flour. This is the best way to ensure the most accurate results! Too much or too little flour can drastically change the texture of the cookies.
- Make sure to use room temperature ingredients. This is key to allowing everything to blend together smoothly.
- I always recommend getting an oven thermometer if you don't already have one. All ovens are different and this way, you'll know exactly how hot your oven is at all times.
Frosting & Glaze Options
One of the best parts about cinnamon roll cookies is customizing the topping. Whether you want something light and simple or rich and bakery-style, these cookies pair beautifully with a variety of frostings and glazes.
Classic Powdered Sugar Glaze
This is the easiest and most classic option, and the one used in this recipe. A simple glaze made from powdered sugar and milk adds just the right amount of sweetness without overpowering the cinnamon flavor. Drizzle it over completely cooled cookies for that signature cinnamon roll look. You can adjust the consistency by adding more milk for a thinner drizzle or more powdered sugar for a thicker glaze.
Vanilla Glaze
For a little extra flavor, add a splash of vanilla extract to the powdered sugar glaze. This subtle addition enhances the sweetness and gives the cookies a slightly more bakery-style finish while keeping things simple.
No-Glaze Option
These cinnamon roll cookies are delicious even without a topping. The cinnamon-sugar swirl provides plenty of flavor on its own, making them a great option if you prefer a less sweet cookie.
Storage, Freezing & Make-Ahead Tips
Storing your cinnamon roll cookies properly ensures they stay soft and delicious for as long as possible. Store un-iced cookies at room temperature in an airtight container for up to 3 days. When you're ready to enjoy, simply drizzle the glaze on fresh for the best texture and flavor.
If you've already iced the cookies, store them in the refrigerator in an airtight container to prevent the glaze from melting or getting too sticky. Bring them to room temperature before serving to soften the cookies and let the flavors shine.
Make-ahead idea: Prepare the dough and cinnamon sugar filling a day or two in advance and keep them refrigerated separately. Roll, slice, bake, and glaze fresh for the best results without the stress of last-minute prep.
Freezing Tips
- For best results, freeze the unbaked cookie dough logs wrapped tightly in plastic wrap, then placed in a freezer bag. When you want fresh cinnamon roll cookies, slice the frozen logs and bake directly (you may need to add a couple of extra minutes to baking time).
- You can also bake the cookies, cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to an airtight container or freezer bag for up to 3 months.
- Thaw baked cookies at room temperature and add the glaze fresh before serving.
Frequently Asked Questions
Cinnamon roll cookies are a hybrid cookie that taste like classic cinnamon rolls, with a cinnamon-sugar swirl and a glaze, but are quicker to make because they use a sugar cookie base instead of yeasted dough.
Yes! Simply use a 1:1 gluten free flour that contains xanthan gum (I recommend Bob's Red Mill 1 to 1).
You should be able to substitute your favorite non-dairy butter, milk, and cream cheese. I haven't tested it myself but it should work.
Yes! You can make the cookie dough or shaped logs ahead, freeze, then slice and bake fresh.
More Cinnamon Inspired Recipes You'll Love
Did you try my cinnamon roll cookies? Leave a comment below and tag me on Instagram @justastastyblog + #justastastyblog!
📖 Recipe
Cinnamon Roll Cookies
Ingredients
- 2 cups (296g) flour*
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- 2 ounces cream cheese room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
For the filling:
- 2 tablespoons (28g) unsalted butter melted and cooled to room temperature
- 2 tablespoons brown sugar packed
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
For the icing:
- 1 cup (113g) powdered sugar
- 3 tablespoons whole milk
Instructions
- In a small bowl, whisk the flour, baking powder, and salt together. Set aside.2 cups (296g) flour*, ¼ teaspoon salt, ½ teaspoon baking powder
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and sugar until smooth. Add the vanilla extract and mix to combine. Gradually add the flour mix in, beating on low speed until cookie dough forms.1 cup (226g) unsalted butter, 2 ounces cream cheese, 1 cup (200g) granulated sugar, 1 teaspoon vanilla extract
- Transfer the cookie dough onto a clean piece of parchment paper or silicone mat. Divide into two parts and roll each out to a rectangle, about ¼" thick.
- To make the filling, combine the melted butter, brown sugar, sugar, and cinnamon in a small bowl. Divide the filling evenly among the two rectangles and spread a thin layer across each one. Tightly roll each rectangle up into a log. The dough will be soft and sticky. Wrap each log in plastic wrap and refrigerate at least 2 hours.2 tablespoons (28g) unsalted butter, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, 2 teaspoons cinnamon
- When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper. Remove dough from the refrigerator and slice into ½ in. slices. Arrange on prepared baking sheet, about an inch apart, and bake for 14-16 minutes. Allow cookies to cool completely before removing from baking sheet and icing.
- To make the icing, combine the powdered sugar and milk until you achieve a drizzling consistency. Spread or drizzle over cooled cookies.1 cup (113g) powdered sugar, 3 tablespoons whole milk
Notes
- To make these cookies gluten free, simply swap in a gluten free flour blend that contains xanthan gum (I use Bob's Red Mill 1 to 1).
- A few cracks in the logs are ok. Don't stress too much about making them perfect!
- If your icing is too thin, add more powdered sugar. If it's too thick, add more milk. Either way, add gradually (one tablespoon at a time).
Sebastian says
I didn’t think making this cinnamon roll cookies would be so easy.
My family loved the taste of it.
Taleen Benson says
I'm so glad, thank you Sebastian!