Soft & Chewy Irresistible Cinnamon Roll Cookies in 30 Minutes

If you love the cozy vibe of cinnamon rolls but don’t feel like dealing with yeast, rising, or a sink full of sticky bowls, these cinnamon roll cookies are your new go-to. They’ve got that buttery vanilla cookie base, a cinnamon-sugar swirl, and the soft-and-chewy texture that makes you “accidentally” grab a second (or fourth).

Best part: you can make them in about 30 minutes, start to finish, including a quick chill that keeps the swirl cute and the cookies thick.

Why You’ll Love This

These cookies deliver big cinnamon roll energy with minimal effort: soft centers, lightly crisp edges, a sweet cinnamon spiral, and a simple drizzle that looks bakery-level without the drama.

Ingredients

Unsalted butter (1/2 cup, softened) – rich flavor and that classic cookie chew
Granulated sugar (1/2 cup) – sweetness + crisp edges
Light brown sugar (1/3 cup, packed) – moisture and softness
Large egg (1) – binds everything together
Vanilla extract (2 tsp) – cozy, bakery-style flavor
All-purpose flour (1 1/2 cups) – the base
Baking powder (1 tsp) – gentle lift for thick cookies
Fine salt (1/2 tsp) – balances sweetness
Ground cinnamon (for swirl, 1 1/2 tbsp) – the main character
Extra granulated sugar (for swirl, 1/3 cup) – makes that classic cinnamon roll filling vibe
Cream cheese (optional glaze, 2 oz softened) – for a tangy cinnamon-roll-style drizzle
Powdered sugar (optional glaze, 3/4 cup) – smooth sweetness
Milk (optional glaze, 1–2 tbsp) – to thin the drizzle

How to Make It

Preheat and prep. Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter + sugars. In a medium bowl, beat softened butter, granulated sugar, and brown sugar until smooth and fluffy, about 1–2 minutes.
Add wet ingredients. Mix in the egg and vanilla until fully combined and glossy.
Add dry ingredients. Sprinkle in flour, baking powder, and salt. Mix just until no dry streaks remain. Don’t overmix—this is how you keep them soft.
Make the cinnamon filling. In a small bowl, stir together 1/3 cup sugar and 1 1/2 tbsp cinnamon.
Roll and fill. Pat the dough into a rough rectangle on a lightly floured surface (or between two pieces of parchment). Sprinkle the cinnamon-sugar mixture evenly over the top and gently press it in.
Form the swirl log. Roll the dough up tightly from the long side into a log, like cinnamon rolls. If it cracks a bit, just pinch it back together—cookie dough is forgiving.
Quick chill. Pop the log into the freezer for 10 minutes (or fridge for 20) so it slices cleanly and keeps its shape.
Slice and bake. Slice into 12–14 rounds (about 1/2-inch thick) and place on the baking sheet with space between. Bake 9–11 minutes, until edges look set but centers still look slightly underdone.
Cool + drizzle. Cool on the pan for 5 minutes, then transfer to a rack. If using glaze, whisk softened cream cheese, powdered sugar, and milk until drizzleable, then zigzag over cooled cookies.

Tips for the Best Results

Use softened butter, not melted. Melted butter can make the dough greasy and the cookies spread too much.
Don’t skip the quick chill. Even 10 minutes helps the swirl stay defined and the cookies bake up thick.
Slice with a sharp knife. Wipe the blade between cuts for cleaner spirals.
Underbake slightly. Pull them when the centers look just a little soft—carryover heat finishes the job.
Press cinnamon sugar in gently. This helps it stick so you don’t lose all the swirl while rolling.
If the log cracks, patch it. Warm hands can smooth seams; just pinch and roll lightly to re-shape.

Variations

Classic vanilla glaze: Skip cream cheese and whisk powdered sugar with milk and a splash of vanilla.
Extra gooey vibe: Add 1–2 tbsp softened butter to the cinnamon-sugar mixture for a richer “filling.”
Chai-spiced: Add a pinch of cardamom and ginger to the cinnamon mix for a warm, spiced twist.
Maple drizzle: Use maple syrup in the glaze (reduce milk a bit) for a pancake-house moment.
Mini cookies: Slice thinner (about 1/3-inch) and bake 7–9 minutes for cute, snackable spirals.

Storage & Reheating

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate (especially if glazed with cream cheese) for up to 5 days. For that fresh-baked softness, warm a cookie in the microwave for 8–12 seconds—just enough to bring the cinnamon aroma back to life.

FAQ

Why did my cinnamon swirl melt or disappear?

This usually happens if the dough wasn’t chilled long enough or the butter was too warm. Make sure you do the quick freeze and bake on parchment. Also, gently press the cinnamon-sugar into the dough before rolling so it stays put.

How do I keep these cookies soft and chewy?

Two things: don’t overmix once the flour goes in, and don’t overbake. Pull them when the edges are set and the centers look slightly underdone. They’ll firm up as they cool and stay chewy inside.

Can I make the dough ahead of time?

Yes. Roll into a log, wrap tightly in plastic wrap, and refrigerate up to 48 hours. When you’re ready, slice and bake. If the log is very firm, let it sit at room temp for 5–10 minutes so slicing is easier.

Can I freeze cinnamon roll cookie dough?

Absolutely. Freeze the rolled log (wrapped well) for up to 2 months. Thaw in the fridge overnight, then slice and bake. You can also freeze sliced rounds and bake from frozen—just add 1–2 minutes.

Do I have to use cream cheese glaze?

Nope. They’re delicious plain, and the swirl already brings a lot of flavor. If you want a quick topping, a simple powdered sugar + milk + vanilla drizzle is faster and still gives that cinnamon roll finish.