Cinnamon Roll Cookies are the perfect little treat that combine the soft, gooey warmth of a cinnamon roll with the fun, handheld convenience of a cookie. With swirls of cinnamon sugar and a drizzle of sweet icing on top, these cookies bring all those cozy flavors into one bite-sized delight.
I love making these cookies when I want a quick pick-me-up that still feels special—plus, they bake up faster than a traditional cinnamon roll. The cinnamon sugar swirl is easy to create, and the icing just adds that extra touch of sweetness that makes you smile with every bite.
These cookies are great served fresh and warm with a hot cup of coffee or tea. I find that sharing a batch with friends or family makes any afternoon feel a little brighter. They’re also perfect for packing in lunchboxes or bringing to a cozy get-together where everyone will love their soft texture and familiar cinnamon flavor.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt better. If you want a dairy-free option, try a vegan butter or coconut oil, but the flavor might be a bit different.
Cinnamon: Fresh ground cinnamon works best for a strong, warm flavor. If you don’t have cinnamon, you could try a mix of cinnamon and nutmeg for a different spice twist.
Cream Cheese: This makes the icing creamy and tangy. You can swap it with a soft vegan cream cheese to keep it dairy-free or just use a simple powdered sugar glaze if preferred.
Flour & Leavening: All-purpose flour and baking powder help give the cookie its soft and tender texture. Avoid self-rising flour as it can change the outcome.
How Can I Get the Perfect Cinnamon Swirl Shape?
Creating the cinnamon roll look is all about rolling and coiling the dough rope carefully. Here’s how to do it well:
- Roll the dough into even ropes, about 6 inches long, for uniform cookies.
- Brush the rope with melted butter to help the cinnamon sugar stick and keep it moist.
- Sprinkle cinnamon sugar evenly to get a nice flavor in every bite.
- When coiling, start tight in the center and spiral outwards, pressing lightly so it holds its shape but doesn’t get squished.
- Chill shaped dough slightly before baking if you want more defined swirls.
Take your time with shaping, and your cookies will look just like mini cinnamon rolls with that cozy cinnamon swirl everyone loves!
Equipment You’ll Need
- Mixing bowls – I use these for creaming the butter and mixing dry ingredients, making preparation smooth.
- Electric hand mixer or stand mixer – helps to beat the butter and sugar together effortlessly for a fluffy texture.
- Measuring cups and spoons – essential for accurate ingredient amounts so the cookies turn out just right.
- Baking sheets – I like to use sturdy, flat sheets with parchment paper to prevent sticking and easy cleanup.
- Rolling pin – makes rolling out the dough even and straightforward for shaping the spirals.
- Silicone spatula – great for scraping dough from the bowl and spreading icing smoothly.
- Piping bag or spoon – for swirling the icing nicely over the cookies once baked.
Flavor Variations & Add-Ins
- Swap cinnamon for pumpkin pie spice or nutmeg for a different warm spice flavor.
- Add chopped nuts like pecans or walnuts to the cinnamon sugar mixture for crunch and extra flavor.
- Mix in dried fruit like raisins or cranberries for a chewy surprise in each bite.
- Try drizzling caramel or chocolate over the icing for a richer treat with more decadence.
How to Make Cinnamon Roll Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
For the Cinnamon Sugar Mixture:
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
For the Icing:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and roughly 10-12 minutes to bake. You’ll also want to add about 5 minutes for cooling before decorating with icing, plus a few minutes for the icing to set. So plan for around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well mixed.
In a separate bowl, whisk the flour, baking powder, salt, and 1 teaspoon ground cinnamon. Gradually add this dry mix to the butter mixture, stirring gently until a dough forms.
2. Make the Cinnamon Sugar Mixture and Shape Cookie Swirls:
In a small bowl, combine powdered sugar, granulated sugar, melted butter, and the remaining 1 teaspoon of cinnamon to make your cinnamon sugar mixture.
Take about 2 tablespoons of dough and roll it into a rope about 6 inches long. Brush the rope lightly with melted butter, then sprinkle or brush the cinnamon sugar mixture evenly over the rope.
Coil the rope into a spiral shape on the baking sheet, pressing lightly to keep it together. Repeat this with the rest of the dough ropes.
3. Bake and Ice the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes until the edges are just golden and the centers remain soft. While the cookies bake, prepare the icing by beating the cream cheese and butter until smooth, then adding powdered sugar and vanilla. Add milk a little at a time until the icing is spreadable.
After baking, let the cookies cool slightly on the pan for about 5 minutes. Then, use a piping bag or spoon to swirl the cream cheese icing on top of each cookie, mimicking a cinnamon roll spiral.
Let the icing set for a few minutes, then enjoy your warm, cozy treats!
Can I Use Frozen Butter for the Dough?
It’s best to use softened butter for creaming, as it blends smoothly with sugar and helps create the right texture. If your butter is frozen, thaw it in the fridge overnight or soften it gently at room temperature before using.
Can I Make Cinnamon Roll Cookies Ahead of Time?
Yes! You can shape the dough ropes and coil the cookies, then refrigerate them on the baking sheet for up to 24 hours before baking. Just add a minute or two to the baking time if they go straight from fridge to oven.
How Should I Store Leftover Cinnamon Roll Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature before serving and reapply icing if needed.
Can I Make the Icing Dairy-Free?
Absolutely! Swap the cream cheese and butter with dairy-free cream cheese and vegan butter alternatives. The texture might be slightly different but will still be delicious and creamy.