Looking for a way to enjoy all the cozy goodness of cinnamon rolls in a fun, hand-held form? These Cinnamon Roll Cookies bring everything you love — warm spices, gooey brown sugar filling, and luscious cream cheese frosting — into a soft, chewy cookie. They’re perfect for holiday cookie swaps, afternoon cravings, or anytime you want comfort in a bite. Best of all, no yeast or rising time required!
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Why These Cinnamon Roll Cookies Are Irresistible
These cinnamon roll cookies aren’t just cute to look at — they deliver big flavor with soft centers, chewy edges, and a rich swirl of brown sugar and cinnamon in every bite. Unlike traditional cinnamon rolls, they’re quick to whip up, with no waiting around for dough to rise. The recipe uses cold butter and extra egg yolks for that perfect tender texture. Plus, with their comforting aroma and melt-in-your-mouth frosting, these cookies taste like a bakery treat with none of the hassle.
What You’ll Need for the Cookie Dough & Filling
• All-Purpose Flour: Provides structure and helps keep the cookies chewy
• Cake Flour: Adds tenderness and lightness to the dough
• Corn Starch: Ensures softness and reduces spreading
• Baking Soda & Baking Powder: The perfect leavening duo for lift and lightness
• Salt: Balances the sweetness and enhances flavor
• Cold Unsalted Butter: Keeps the dough firm for a thicker, bakery-style cookie
• Granulated Sugar: Classic sweetness and caramelization
• Large Eggs & Egg Yolks: Add moisture, richness, and chewiness
• Vanilla Extract: Infuses warmth and depth
Cinnamon Sugar Filling
• Brown Sugar (light or dark): Rich molasses flavor for a gooey swirl
• Softened Butter: Helps the filling melt into the cookie during baking
• Ground Cinnamon: The signature spice for that classic cinnamon roll taste
Cream Cheese Frosting
• Softened Cream Cheese: Tangy, creamy base for the frosting
• Unsalted Butter: Blends with cream cheese for a smooth, spreadable texture
• Powdered Sugar: Sweetens and thickens the frosting
• Vanilla Extract: Enhances overall flavor
• Salt: Rounds out the sweetness
Smart Ingredient Swaps for Every Baker
If you’re missing an ingredient or need to adjust for dietary needs, here are a few ideas:
• Cake Flour Substitute: Replace with all-purpose flour plus 2 tablespoons of cornstarch per cup
• Dairy-Free Butter: Use plant-based sticks for a non-dairy option in both dough and frosting
• Brown Sugar Alternatives: Coconut sugar or maple sugar work in the filling for a natural twist
• Gluten-Free Mix: Use a 1:1 gluten-free baking flour blend with xanthan gum to make these cookies gluten-free
How to Make Cinnamon Roll Cookies – Step-by-Step
- Preheat Your Oven: Set to 400°F so it’s hot and ready when your cookies are shaped.
- Mix the Cinnamon Filling: In a small bowl, blend brown sugar, softened butter, and cinnamon. Set aside.
- Combine Dry Ingredients: Whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt in a separate bowl.
- Cream the Butter and Sugar: Beat cold cubed butter in a stand mixer until soft, then add granulated sugar and cream until fluffy (1-2 minutes).
- Add Eggs and Vanilla: Mix in whole eggs, extra yolks, and vanilla until just combined.
- Gradually Add Dry Ingredients: Slowly mix dry ingredients into the butter mixture a bit at a time.
- Shape the Dough: Press dough into a large rectangle on a lightly floured surface (about 9×13 inches).
- Add the Filling: Spread cinnamon-sugar filling evenly over the dough.
- Roll It Up: Carefully roll from the long edge, jelly-roll style.
- Slice into Cookies: Cut into 10–12 even pieces and gently shape into balls, tucking filling inside.
- Bake: Arrange 6 cookies per tray on parchment paper and bake for 9–11 minutes until lightly golden.
- Cool & Frost: Let cookies rest on the tray before transferring. Meanwhile, make the frosting by beating cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and salt.
- Frost and Serve: Spread frosting on each cooled cookie. Add a sprinkle of cinnamon on top for flair!
Expert Tips for Perfect Cinnamon Roll Cookies
• Don’t Over-Soften Butter: Use cold butter in the dough for structure and lift.
• Seal the Filling: Make sure the brown sugar mix stays inside each cookie ball to prevent oozing and spreading.
• No Baking Spray: Stick to parchment or silicone mats to control spreading.
• Cool on the Tray: Let the cookies rest before moving to maintain their shape.
• Adjust Frosting Thickness: Add more powdered sugar if you prefer a firmer topping.
Flavor Pairings & Creative Variations
• Pair With: Hot coffee, chai tea, or a cold glass of milk
• Top With: Extra cinnamon, chopped pecans, or a drizzle of maple syrup
• Make Ahead: Dough can be refrigerated for 2–3 days before baking
• Freezer Friendly: Freeze baked, unfrosted cookies for up to 3 months
• Mini Version: Make smaller cookies for parties or kid-friendly portions
• Holiday Twist: Add crushed candy canes or swirl in pumpkin spice for seasonal flair
• Frosting-Free Option: Skip the topping and dust with powdered sugar for a lighter bite
Why Cinnamon Roll Cookies Deserve a Spot in Your Recipe Box
These Cinnamon Roll Cookies blend the best parts of two classic treats — soft cookies and spiced cinnamon rolls — into one unforgettable dessert. They’re perfect for bakers who want all the flavor of a traditional cinnamon roll without the time commitment. With their chewy texture, gooey swirl, and luscious frosting, they’re guaranteed to become a family favorite and your go-to holiday cookie.
Ready to impress your guests or treat yourself to the ultimate comfort cookie? Bake a batch of cinnamon roll cookies and let the aroma fill your kitchen — and your heart.
A Cookie Worth Repeating
These Cinnamon Roll Cookies deliver everything you crave in a single, indulgent bite — a warm, buttery swirl of cinnamon, a chewy cookie texture, and a rich cream cheese frosting that takes it over the top. Whether you’re baking for the holidays, a gathering, or just to satisfy a sweet craving, this recipe is guaranteed to become a new favorite. Easy to follow, impressive to serve, and utterly delicious, these cookies are the perfect twist on a classic comfort treat.
FAQ About Cinnamon Roll Cookies
Can I make the dough ahead of time?
Absolutely. You can prepare the cookie dough up to 3 days in advance. Store it in an airtight container in the refrigerator. When ready to bake, let the dough sit at room temperature for about 15–20 minutes before shaping and baking.
Can I freeze Cinnamon Roll Cookies?
Yes, you can freeze these cookies before or after baking. For best results, freeze unbaked cookie dough balls (without frosting) on a tray, then transfer to a zip-top freezer bag. When ready to bake, no need to thaw — just add 1–2 extra minutes to the baking time. If freezing baked cookies, do so without frosting and add it fresh after thawing.
How can I prevent the filling from leaking out?
To avoid the brown sugar cinnamon filling from oozing during baking, be sure to seal the dough well after rolling. Pinch the dough closed around the filling when shaping into balls, and avoid cutting too close to the ends of the roll where the filling is exposed.
More Relevant Recipes
PrintCinnamon Roll Cookies
These Cinnamon Roll Cookies combine everything you love about cinnamon rolls into a thick, soft, chewy cookie. Made with a rich brown sugar-cinnamon filling and topped with cream cheese frosting, they are comforting, spiced just right, and perfect for any time of the year.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 1/2 cups Cake Flour
- 2 tsp. corn starch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup cold, unsalted butter, cubed
- 1 1/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla extract
- Cinnamon Sugar Filling:
- 1 cup packed brown sugar (light or dark)
- 6 Tbsp. softened butter
- 2 Tbsp. cinnamon
- Cream Cheese Frosting:
- 8 oz. cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups confectioners sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
Instructions
- Preheat oven to 400°F. Make the cinnamon sugar filling by mixing brown sugar, softened butter, and cinnamon until smooth. Set aside.
- In a large bowl, combine all-purpose flour, cake flour, corn starch, baking soda, baking powder, and salt. Set aside.
- Cream the cubed butter in a stand mixer for 1 minute, then add granulated sugar and cream until smooth (1–2 minutes).
- Add in eggs, egg yolks, and vanilla extract. Mix until combined.
- Gradually add dry ingredients to the wet ingredients.
- On a lightly floured surface, press dough into a rectangle about 9×13 inches using your hands.
- Spread cinnamon sugar filling evenly on top of the dough.
- Roll up dough jelly roll style from the long edge. Cut into 10–12 slices (about 4.5 oz each).
- Roll slices into balls, ensuring the filling is sealed inside.
- Bake for 9–11 minutes until edges are golden. Cool on baking sheet for 10–15 minutes before transferring to a cooling rack.
- Make the cream cheese frosting by mixing softened cream cheese and butter. Add powdered sugar, vanilla, and salt. Mix until smooth.
- Spread frosting on cooled cookies. Optionally, sprinkle with cinnamon. Store in the fridge for up to 5 days.
Notes
- Do not let butter sit out too long; keep it cold before using.
- If making smaller cookies, check doneness around 8 minutes.
- Seal the filling inside each dough ball to prevent leaking and spreading.
- Frosting and butter should be softened before starting.
- You can substitute all-purpose flour if you don’t have cake flour (total of 4 cups).
- Chilling the dough is optional but helps in shaping and handling.
- Store frosted cookies in the fridge. For travel, frost just before serving.
Nutrition
- Serving Size: 1 cookie with frosting
- Calories: 672 kcal
- Sugar: 43 g
- Sodium: 619 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 139 mg
