Cinnamon roll cookies are soft, chewy, and swirled with buttery cinnamon-sugar filling, then topped with tangy cream cheese frosting. They bake up quickly, smell amazing, and taste like a bakery treat without all the fuss. Perfect for cozy nights or holiday trays, these cookies are always a favorite.
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Why You’ll Love These Cinnamon Roll Cookies
Classic cinnamon roll flavor in handheld cookie form
These cookies capture the essence of a warm cinnamon roll in every bite. The buttery dough holds ribbons of brown sugar and cinnamon, giving you that familiar sweet-spiced swirl. It’s like enjoying a cinnamon roll, but easier to grab and share.
Soft, chewy, and frosted perfection
The dough stays tender and chewy thanks to cornstarch and egg yolks. After baking, you spread on a creamy frosting made with cream cheese and butter. The balance of gooey filling and tangy frosting makes these cookies irresistible.
No chill time and ready in just 30 minutes
You don’t need to chill the dough, so you can whip these up fast. From mixing to baking, you’ll have warm cinnamon roll cookies on your plate in about half an hour. That makes them a great last-minute dessert.
Perfect for sharing, gifting, or freezing ahead
These bakery-sized cookies are easy to wrap up for friends, holiday gifts, or potlucks. They also freeze well without frosting, so you can bake ahead and frost them later. This makes them a stress-free option for busy days.
Ingredients You’ll Need
Cookie dough ingredients
The cookie base combines 2 1/2 cups all-purpose flour and 1 1/2 cups cake flour for structure and softness. Cornstarch, baking soda, baking powder, and salt keep the texture light and balanced. Cold unsalted butter and granulated sugar create richness, while eggs, extra yolks, and vanilla give flavor and chew.
Cinnamon-sugar filling
The swirl comes from a mix of packed brown sugar, softened butter, and cinnamon. Spread evenly, it melts into gooey ribbons inside the cookie. This layer is what gives the cookies their signature cinnamon roll taste.
Cream cheese frosting
Frosting brings the cookies together. Blend softened cream cheese with butter, confectioners sugar, vanilla, and salt. The result is creamy and tangy, which pairs perfectly with the sweet cinnamon layers.
Step-by-Step: How to Make Cinnamon Roll Cookies
Make the cinnamon filling
Stir together brown sugar, butter, and cinnamon until smooth. The mixture should spread easily without tearing the dough. Set aside while you prepare the cookie base.
Prepare the cookie dough base
In a bowl, whisk both flours with cornstarch, baking soda, baking powder, and salt. In a stand mixer, cream the cold cubed butter until smooth. Add sugar and beat until fluffy. Blend in eggs, yolks, and vanilla. Gradually add the dry ingredients until dough forms.
Roll, fill, and shape the dough
Press the dough into a large rectangle on a floured surface. Spread the filling evenly over the surface. Starting from the long side, roll it up tightly. Seal the seams so the filling doesn’t escape while baking.
Slice, form, and bake the cookies
Cut the roll into 10 to 12 thick slices. Pinch the edges to enclose the filling and roll into balls. Place them on a parchment-lined sheet and bake at 400°F for 9 to 11 minutes, until edges are golden but centers remain soft. Let them cool before adding frosting.
Mix and spread the frosting
Beat cream cheese and butter until smooth. Add confectioners sugar, vanilla, and salt, mixing until fluffy. Frost cooled cookies generously. If you’re not serving right away, refrigerate them for freshness.
Baking Tips and Recipe Notes
How to avoid filling leakage
Seal the dough tightly and pinch seams when rolling. This prevents sugar from bubbling out and burning on the baking sheet.
Storage and freezing instructions
Keep frosted cookies in the fridge for up to five days. Freeze unfrosted cookies for up to three months, then thaw and frost when ready.
Flour substitutions and baking time adjustments
If you don’t have cake flour, replace it with all-purpose flour for a total of four cups. For smaller cookies, bake just eight minutes to keep them soft.
Best tools and equipment for even baking
Use parchment or a baking mat instead of cooking spray. A light-colored baking sheet prevents overbaking. A stand mixer makes preparing the dough quicker and smoother.
FAQs About Cinnamon Roll Cookies
What are some facts about cinnamon rolls?
Cinnamon rolls originated in Sweden, where they’re called “kanelbullar.” They’re famous for sweet dough, cinnamon filling, and creamy frosting.
Do cinnamon rolls need to be refrigerated after baking?
Yes, especially if frosted with cream cheese. Refrigeration keeps them safe and fresh longer.
What is the secret ingredient to keep cookies soft?
Cornstarch in the dough makes cookies tender. Extra yolks also help lock in moisture.
What are the facts about rolled cookies?
Rolled cookies use flattened dough that’s filled and sliced. This technique creates beautiful swirls and layered flavor.
Related Recipes to try
If you enjoy these cookies, you’ll love chewy pumpkin chocolate chip cookies for fall, soft pumpkin oatmeal cookies for everyday snacking, a cinnamon muffins easy recipe for quick mornings, and mini pumpkin bread with cinnamon swirl for gifting.
Conclusion
Cinnamon roll cookies are everything you love about warm rolls, but in an easy-to-eat cookie form. They’re soft, chewy, frosted, and ready in just 30 minutes. You can bake them ahead, freeze them, or whip up a batch for surprise guests. For even more inspiration and dessert ideas, check out Pinterest and save this recipe for your next baking day.
Print
Cinnamon Roll Cookies
- Total Time: 30 minutes
- Yield: about 12 cookies (4.5 oz each) 1x
- Diet: Vegetarian
Description
Cinnamon Roll Cookies with soft, chewy centers, gooey cinnamon-sugar swirls, and tangy cream cheese frosting. No chill, bakery-style cookies ready in about 30 minutes.
Ingredients
Cookie Dough
2 1/2 cups all-purpose flour
1 1/2 cups cake flour
2 tsp cornstarch
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup cold unsalted butter, cubed
1 1/4 cups granulated sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
Filling
1 cup packed brown sugar
6 tbsp softened butter
2 tbsp ground cinnamon
Frosting
8 oz softened cream cheese
1/2 cup softened unsalted butter
2 1/2 cups confectioners’ sugar
1 tsp vanilla extract
1/2 tsp salt
Instructions
1. Preheat oven to 400°F and line light-colored baking sheets with parchment or a baking mat.
2. Stir together the filling: brown sugar, softened butter, and cinnamon; set aside.
3. Whisk the dry ingredients: all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt.
4. In a stand mixer, cream the cold cubed butter until smooth, then beat in granulated sugar until fluffy.
5. Add eggs, egg yolks, and vanilla; mix until combined.
6. Gradually add dry ingredients to the mixer and blend just until a soft dough forms.
7. On a lightly floured surface, press dough into a large rectangle.
8. Spread the cinnamon filling evenly over the dough.
9. Roll up tightly from the long edge to form a log, sealing the seam.
10. Slice into 10–12 portions; pinch edges to fully enclose the filling and roll into sealed balls.
11. Arrange on prepared sheets and bake 9–11 minutes (smaller cookies may bake in ~8 minutes) until edges are lightly golden.
12. Cool completely on the pan, then wire rack.
13. Beat cream cheese and butter until smooth; mix in confectioners’ sugar, vanilla, and salt until creamy.
14. Frost cooled cookies generously and dust with cinnamon if desired.
Notes
To avoid filling leakage, fully enclose the filling when forming the cookie balls.
Use softened cream cheese and butter for ultra-smooth frosting.
Smaller cookies may need only 8 minutes of baking.
Substitute: use all-purpose flour for cake flour (total 4 cups AP flour) if needed.
Make ahead: chill dough up to 3 days.
Storage: refrigerate frosted cookies up to 5 days.
Freeze: unfrosted cookies up to 3 months.
Use parchment or a baking mat, not baking spray. Use light-colored baking sheets to prevent overbaking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 4.5 oz)
- Calories: 672
- Sugar: 43 g
- Sodium: 619 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 139 mg
