Irresistible Cinnamon Roll Cookies Recipe for Cozy Days

Imagine the vibe of a warm cinnamon roll—soft, buttery, swirly, and extra cozy—except it’s a cookie you can bake on a weeknight. These cinnamon roll cookies bring the best parts: tender vanilla dough, a brown sugar-cinnamon ribbon, and a simple glaze that sets into a glossy, sweet finish.

They’re perfect for sweater weather, movie nights, and “I need something homemade but not complicated” moments. Bonus: they look bakery-level with minimal effort.

Why You’ll Love This

These cookies bake up soft and thick with that signature cinnamon-sugar spiral in every bite, plus a quick drizzle of glaze that tastes like the best part of a cinnamon roll—without needing yeast, proofing, or waiting all day.

Ingredients

2 1/4 cups (270g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg
2 teaspoons vanilla extract
2 tablespoons (30g) cream cheese, softened (optional but makes them extra tender)
For the cinnamon filling: 1/2 cup (100g) light brown sugar, 1 tablespoon ground cinnamon, 2 tablespoons (28g) unsalted butter melted, pinch of salt
For the glaze: 1 cup (120g) powdered sugar, 1–2 tablespoons milk or cream, 1/2 teaspoon vanilla extract, tiny pinch of salt

How to Make It

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg, vanilla, and cream cheese (if using) until smooth.
Add the dry ingredients to the wet ingredients and mix just until a soft dough forms. If it looks a little crumbly at first, keep mixing for a few seconds—it will come together.
Divide dough in half. Place one half between two sheets of parchment and roll into a rectangle about 1/4-inch thick (roughly 9×12 inches). Repeat with the second half. Chill both sheets of dough for 15 minutes so they’re easy to fill.
Make the filling: stir together brown sugar, cinnamon, pinch of salt, and melted butter until it looks like damp sand.
Remove one dough sheet from the fridge and peel off the top parchment. Sprinkle half the filling evenly over the dough, lightly pressing it in so it sticks.
Using the parchment to help you, roll the dough up tightly from the long side into a log. Wrap in parchment or plastic wrap. Repeat with the second dough sheet and remaining filling.
Chill the logs for at least 1 hour (or up to overnight) until firm. This is what keeps the swirls clean and the cookies thick.
Preheat oven to 350°F (175°C). Line baking sheets with parchment. Slice logs into 1/2-inch rounds and place 2 inches apart.
Bake 10–12 minutes, until the edges look set and just barely golden. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Whisk glaze ingredients until smooth and drizzly. Drizzle over cooled cookies and let the glaze set for 15–20 minutes before stacking.

Tips for the Best Results

Chill matters: If the dough feels soft at any point, pop it back in the fridge. Cold dough = crisp swirls and less spread.
Roll evenly: Aim for an even thickness so the cookies bake at the same speed (and you don’t get crispy thin ones mixed with underbaked thick ones).
Press the filling in: A gentle press helps the cinnamon layer cling to the dough so the spiral doesn’t slide around when you slice.
Use a sharp knife: For clean slices, wipe the knife between cuts. If the log squishes, chill 10 more minutes.
Don’t overbake: They should look set with pale golden edges. They’ll finish cooking as they cool, keeping the centers soft.
Glaze when cool: Warm cookies will melt the glaze and you’ll lose that pretty drizzle.

Variations

Maple glaze: Swap vanilla for 1/2 teaspoon maple extract, or replace a bit of milk with maple syrup for cozy fall energy.
Cream cheese drizzle: Use 2 tablespoons softened cream cheese in the glaze and add milk slowly until it’s drizzle-friendly.
Chai-spiced swirl: Add a pinch of ginger, cardamom, and cloves to the cinnamon filling for a warm, spiced twist.
Pecan cinnamon roll cookies: Sprinkle 1/3 cup finely chopped pecans over the filling before rolling for crunch.
Extra buttery “roll” flavor: Brown the butter for the dough (cool it back to soft-solid) for a deeper, caramel-like vibe.

Storage & Serving

Store cinnamon roll cookies in an airtight container at room temp for up to 4 days (place parchment between layers once glazed). For peak coziness, warm one cookie for 8–10 seconds in the microwave—just enough to soften the center and wake up the cinnamon.

FAQ

Why did my cinnamon roll cookies spread too much?

Most of the time it’s a temperature issue: the dough logs weren’t chilled long enough or your butter was too soft. Chill the sliced cookies on the tray for 10 minutes before baking, and make sure your oven is fully preheated so the edges set quickly.

How do I get cleaner swirls when slicing?

Chill the logs until they’re firm to the touch (at least 1 hour). Use a sharp knife and cut straight down—don’t saw back and forth. If the spiral smears, wipe the blade between slices and chill the log again for 10–15 minutes.

Can I make the dough ahead of time?

Yes. Keep the rolled logs wrapped tightly in the fridge for up to 48 hours. When you’re ready, slice and bake straight from cold. If the log feels rock-hard, let it sit on the counter for 5 minutes so it slices without cracking.

Can I freeze cinnamon roll cookies?

Absolutely. Freeze the wrapped dough logs for up to 2 months. Thaw overnight in the fridge before slicing, or slice while still slightly frozen for super neat rounds. You can also freeze baked, unglazed cookies; add the glaze after thawing for the freshest look.

My filling leaked out—how do I prevent that?

A little caramelized cinnamon sugar on the pan is normal (and honestly delicious), but to reduce leaks: press the filling in lightly, leave a small border along one long edge, and roll tightly. Also avoid overfilling—too much butter in the swirl makes it more likely to run.