There are some bakes that feel like a warm hug, and these Cinnamon Roll Cookies are exactly that. They manage to capture everything we adore about a soft, gooey cinnamon roll—the buttery dough, the sweet, spiced swirl, the tangy cream cheese icing—and pack it all into a delightful, chewy-edged cookie. For years, I tried to find a way to get that authentic cinnamon roll experience without the time commitment of a yeasted dough. Friends always ask me for this recipe after trying it, and it’s become one of my go-to bakes for sharing.

What makes these baked cookies so special is the texture. We achieve a soft, tender centre that gives way to a slightly crisp edge, a perfect contrast to the rich, buttery cinnamon filling spiralled throughout. The final flourish, a generous drizzle of cream cheese icing, cuts through the sweetness with a lovely tang, balancing everything beautifully. These aren’t just cinnamon-flavoured biscuits; they are a true tribute to the classic bakery treat.

This recipe works wonderfully for a weekend baking project with the family, a lovely addition to a bake sale, or simply when you want a truly satisfying treat with a cup of tea. They bring a little bit of joy to any occasion and fill the kitchen with the most incredible, comforting aroma as they bake.

Recipe Overview

These Cinnamon Roll Cookies deliver the heart-warming flavour of a classic cinnamon bun in a convenient cookie form. The dough is a simple butter cookie base that’s rolled up with a rich cinnamon-sugar filling, sliced, and baked until golden. I’ve tested this recipe countless times, and I found that a short chill in the freezer before slicing is the secret to getting those perfect, clean swirls every single time.

• Prep Time: 30 minutes
• Chill Time: 1 hour
• Cook Time: 12-15 minutes
• Total Time: 1 hour 45 minutes
• Servings: 24 cookies
• Difficulty: Medium

Why You’ll Love These Cinnamon Roll Cookies

• Genuine Flavour: We use a combination of dark brown sugar and a generous amount of cinnamon in the filling, which creates a deep, caramelised spice flavour reminiscent of a high-quality bakery roll.
• Ready in Under 2 Hours: While there’s chilling time, the active preparation and baking come together efficiently, making it much quicker than traditional cinnamon rolls.
• Flexible Recipe: You can easily adapt the filling. Try adding finely chopped pecans or walnuts for a bit of crunch, or a pinch of cardamom for a more complex spice profile.
• Great for Gifting: These cookies look impressive and hold up well, making them ideal for packing into tins or boxes as gifts for neighbours, teachers, or friends during the holidays.
• Family Tested: My kids absolutely adore these, and they’re a great alternative to more complex bakes like my Peach Crumb Cheesecake when we want a sweet treat.

Cinnamon Roll Cookies

⏱️ 25 min prep  •  🍳 14 min cook  •  👥 12 servings

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Ingredients You’ll Need

For these roll cookies, using good quality ingredients makes all the difference, especially the butter and vanilla. I always use a good block butter, like Lurpak or a supermarket equivalent, as it has a lower water content than soft baking spreads, which helps the cookies hold their shape. The vanilla extract should be pure, not essence, for the best flavour.

• For the Cookie Dough:
• 280g plain flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 225g unsalted butter, softened to room temperature
• 150g caster sugar
• 1 large egg, at room temperature
• 2 tsp pure vanilla extract
• For the Cinnamon Filling:
• 60g unsalted butter, melted
• 110g dark brown soft sugar
• 2 tbsp ground cinnamon
• For the Cream Cheese Icing:
• 60g full-fat cream cheese, softened
• 120g icing sugar, sifted
• 1/2 tsp pure vanilla extract
• 1-2 tbsp milk

Sophia’s Tip: Ensure your egg and butter are truly at room temperature. This is crucial for the creaming process, which creates tiny air pockets in the dough, resulting in a lighter, more tender cookie. Learn more about the science behind creaming butter and sugar here.

How to Make Cinnamon Roll Cookies

The process is quite straightforward. We’ll make a simple dough, create the cinnamon filling, then roll, chill, slice, and bake. The chilling step is non-negotiable if you want those lovely defined swirls!

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the plain flour, baking powder, and salt. Set this aside for later.
2. Cream the Butter and Sugar: In a large bowl using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter and caster sugar on medium-high speed for 3-4 minutes, until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl as needed.
3. Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat on medium speed until fully combined, about 1 minute. The mixture should be smooth.
4. Combine Wet and Dry: Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined – be careful not to overmix, as this can make the cookies tough. The dough will be soft.
5. Roll and Fill the Dough: Tip the dough out onto a large sheet of parchment paper. Place another sheet on top and roll the dough into a rectangle approximately 30cm by 25cm. Remove the top sheet. In a small bowl, mix the melted butter, dark brown sugar, and cinnamon until it forms a paste. Spread this filling evenly over the dough, leaving a small 1cm border along one of the long edges.
6. Create the Log and Chill: Starting from the long edge opposite the clean border, tightly roll the dough into a log, using the parchment paper to help you. Wrap the log securely in the parchment or cling film. Place it in the freezer for at least 1 hour (or in the fridge for 2-3 hours) until very firm. I find the freezer works best for a cleaner cut.
7. Preheat and Slice: Preheat your oven to 180°C (160°C fan). Line two large baking trays with parchment paper. Once the log is firm, use a sharp knife to slice it into 1cm thick rounds. You should get about 24 cookies.
8. Bake the Cookies: Place the cookie slices on the prepared baking trays, leaving about 5cm of space between them as they will spread. Bake for 12-15 minutes, or until the edges are lightly golden brown. The centres should still look a little soft.
9. Cool and Ice: Let the cookies cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely. While they cool, make the icing. In a small bowl, beat the softened cream cheese, sifted icing sugar, and vanilla extract until smooth. Add milk, 1 tablespoon at a time, until you reach your desired drizzling consistency. Drizzle the icing over the cooled cookies.

Tips From My Kitchen

• Temperature Control: Chilling the dough log is the most important step for success. If the dough is too soft when you slice it, the cookies will squash and lose their spiral shape. A very cold, firm log is key.
• The Secret Step: I learned that rolling the dough between two sheets of parchment paper is a game-changer. It prevents the soft dough from sticking to the rolling pin and allows you to get a much more even, neat rectangle without adding extra flour, which would dry out the cookies.
• Make-Ahead: The cookie dough log can be made and stored in the freezer for up to 3 months. When you’re ready for freshly baked cookies, just take it out, let it sit at room temperature for 5-10 minutes so it’s not rock solid, then slice and bake as directed.
• Storage: Store the iced cinnamon cookies in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, it’s best to keep them in the fridge due to the cream cheese icing.

Equipment You’ll Need

• Stand mixer or hand mixer
• Large baking trays
• Parchment paper
• Wire cooling rack
• Rolling pin
• Sharp knife

Common Mistakes to Avoid

• Overcrowding the tray: These cookies spread a little during baking. If you place them too close together, they will merge and you’ll lose the lovely round shape. Make sure to leave a good 5cm (2 inches) of space around each cookie. Bake in batches if necessary.
• Dough is too warm: If your butter is too soft or your kitchen is too warm, the dough can become sticky and difficult to handle. If it feels greasy or unmanageable, pop it in the fridge for 20-30 minutes before you try to roll it out.
• Skipping the chill time: I know it’s tempting to rush, but skipping or shortening the chill time for the log will result in misshapen cookies. The filling will squish out and the beautiful swirl will be lost. Patience here really pays off.

What to Serve With Cinnamon Roll Cookies

These cookies are a wonderful treat on their own, but they pair beautifully with a few simple accompaniments that enhance their comforting flavours.

• A Hot Drink: A freshly brewed coffee or a strong cup of English breakfast tea is the classic companion. The bitterness of the drink cuts through the sweetness of the cookie and icing perfectly.
• A Glass of Cold Milk: For children (and the young at heart!), nothing beats a cold glass of milk for dunking.
• Vanilla Ice Cream: For a more decadent dessert, serve a slightly warmed cookie alongside a scoop of good quality vanilla bean ice cream. The contrast of warm and cold is fantastic. If you like this combination, you might also enjoy my Apple Cider Whoopie Pies.

Frequently Asked Questions

Cinnamon Roll Cookies

Deliciously soft cookies that taste just like a classic cinnamon roll, complete with a sweet cinnamon swirl and a creamy cream cheese icing.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 14 minutes mins

Total Time 39 minutes mins

Servings: 12 servings (2 cookies each)

Course: Dessert

Cuisine: American

Calories: 407

Ingredients Method Notes

Ingredients

  

For the Cookie Dough

• 280 g plain flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 225 g unsalted butter softened to room temperature
• 150 g caster sugar
• 1 large egg at room temperature
• 2 tsp pure vanilla extract

For the Cinnamon Filling

• 60 g unsalted butter melted
• 110 g dark brown soft sugar
• 2 tbsp ground cinnamon

For the Cream Cheese Icing

• 60 g full-fat cream cheese softened
• 120 g icing sugar sifted
• 1/2 tsp pure vanilla extract
• 1-2 tbsp milk

Method

 

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the plain flour, baking powder, and salt. Set this aside for later.
2. Cream the Butter and Sugar: In a large bowl using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter and caster sugar on medium-high speed for 3-4 minutes, until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl as needed.
3. Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat on medium speed until fully combined, about 1 minute. The mixture should be smooth.
4. Combine Wet and Dry: Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined – be careful not to overmix, as this can make the cookies tough. The dough will be soft.
5. Roll and Fill the Dough: Tip the dough out onto a large sheet of parchment paper. Place another sheet on top and roll the dough into a rectangle approximately 30cm by 25cm. Remove the top sheet. In a small bowl, mix the melted butter, dark brown sugar, and cinnamon until it forms a paste. Spread this filling evenly over the dough, leaving a small 1cm border along one of the long edges.
6. Create the Log and Chill: Starting from the long edge opposite the clean border, tightly roll the dough into a log, using the parchment paper to help you. Wrap the log securely in the parchment or cling film. Place it in the freezer for at least 1 hour (or in the fridge for 2-3 hours) until very firm. I find the freezer works best for a cleaner cut.
7. Preheat and Slice: Preheat your oven to 180°C (160°C fan). Line two large baking trays with parchment paper. Once the log is firm, use a sharp knife to slice it into 1cm thick rounds. You should get about 24 cookies.
8. Bake the Cookies: Place the cookie slices on the prepared baking trays, leaving about 5cm of space between them as they will spread. Bake for 12-15 minutes, or until the edges are lightly golden brown. The centres should still look a little soft.
9. Cool and Ice: Let the cookies cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely. While they cool, make the icing. In a small bowl, beat the softened cream cheese, sifted icing sugar, and vanilla extract until smooth. Add milk, 1 tablespoon at a time, until you reach your desired drizzling consistency. Drizzle the icing over the cooled cookies.

Notes

For the cleanest slices, use the freezer chilling method. Store leftover cookies in an airtight container at room temperature for up to 3 days.

I really hope you enjoy making and eating these Cinnamon Roll Cookies as much as my family and I do. They are such a rewarding bake and bring so much warmth and happiness to the kitchen. If you give them a go, I would love to hear how they turned out for you. Please leave a comment below and let me know! Happy baking, Sophia.