If you love the gooey, buttery vibe of a cinnamon roll but want something easier to share (and way less messy), these Soft Cinnamon Roll Cookies with Icing Drizzle are your new go-to. They’re tender, swirly, cinnamon-sugar packed, and finished with a glossy drizzle that tastes like the best part of a bakery box.
Think: cozy weekend energy, but in cookie form. Perfect for holiday trays, coffee breaks, or just “I need a little treat” moments.
Why You’ll Love This
These cookies deliver big cinnamon roll flavor without needing yeast, rise time, or rolling out a full dough sheet—just a soft cookie base, a sweet cinnamon swirl, and an easy icing drizzle that sets beautifully.
Ingredients
- Unsalted butter (softened): for that rich, soft-baked texture
- Granulated sugar: sweetens and helps the cookies spread just right
- Light brown sugar: adds caramel-y depth (very cinnamon roll-coded)
- Egg: binds everything and keeps the crumb tender
- Vanilla extract: rounds out the flavor
- All-purpose flour: the base of the dough
- Baking powder: a little lift to keep them soft
- Salt: balances sweetness and boosts flavor
- Cream cheese (softened): for a rich cinnamon-roll-style filling
- Powdered sugar: sweetens the filling and the icing
- Ground cinnamon: the main character
- Milk or heavy cream: for loosening the icing to drizzle consistency
How to Make It
- Prep. Line two baking sheets with parchment paper. In a small bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Cream the butter and sugars. In a large bowl, beat 3/4 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, about 2 minutes.
- Add wet ingredients. Beat in 1 large egg and 2 teaspoons vanilla extract until smooth. Scrape down the bowl so everything mixes evenly.
- Make the dough. Add the flour mixture and mix just until combined. The dough should be soft but not sticky. Cover and chill for 30–45 minutes (this makes shaping the swirl much easier).
- Make the cinnamon filling. In a medium bowl, mix 4 ounces softened cream cheese, 1/3 cup powdered sugar, 1 tablespoon ground cinnamon, and a pinch of salt until creamy. If it feels too firm to spread, microwave for 5 seconds and stir.
- Shape the swirl. Scoop the chilled dough onto a lightly floured piece of parchment and press into a rough rectangle about 1/4-inch thick. Spread the cinnamon filling over the dough in a thin, even layer, leaving a small border. Use the parchment to help you roll it into a log (like cinnamon rolls, but cookie-sized). Wrap and chill the log for 30 minutes, or freeze for 15 minutes.
- Slice and bake. Heat oven to 350°F (175°C). Slice the log into 1/2-inch rounds and place them 2 inches apart on the baking sheets. Bake 9–11 minutes, until the edges are set but the centers still look slightly underdone.
- Cool. Let cookies cool on the pan for 10 minutes, then transfer to a rack to cool completely. They’ll finish setting as they cool (this is how you keep them soft).
- Drizzle the icing. Whisk 1 cup powdered sugar with 1 1/2–2 1/2 tablespoons milk or cream and 1/2 teaspoon vanilla until smooth and drizzle-able. Drizzle over cooled cookies and let set for 10–15 minutes.
Tips for the Best Results
- Chill twice on purpose. Chilling the dough makes it easier to roll, and chilling the filled log gives you cleaner swirls and less spread.
- Keep the filling thin. A thick layer can squeeze out while slicing. Aim for a smooth, thin coat so the swirl stays pretty.
- Use parchment to roll. It’s the easiest, least sticky way to get a tight log without overworking the dough.
- Don’t overbake. Pull them when the edges are set. Overbaked cinnamon cookies lose that soft, bakery-style vibe.
- Adjust icing slowly. Add milk a teaspoon at a time. You want it thick enough to sit on top, but loose enough to drizzle.
- For extra gloss: drizzle a second layer after the first sets for that “coffee shop cookie” look.
Variations
- Maple icing drizzle: Swap vanilla for 1/2 teaspoon maple extract, or replace 1 tablespoon of milk with maple syrup.
- Brown butter cookie base: Brown the butter, cool until soft/opaque, then proceed. It adds a toasted, cozy depth.
- Extra cinnamon roll energy: Add 1/4 teaspoon cinnamon to the cookie dough itself.
- Nutty swirl: Sprinkle finely chopped pecans or walnuts over the filling before rolling.
- Cream cheese icing: Replace 2 tablespoons of milk with 2 tablespoons softened cream cheese and whisk until smooth (add a splash more milk if needed).
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days (they’re extra chewy chilled). For that fresh-baked softness, warm a cookie in the microwave for 8–10 seconds—just know the icing may get a little melty in the best way.
FAQ
Why did my swirl smear or disappear?
This usually happens when the dough or filling is too warm. Make sure you chill the dough before rolling and chill the finished log before slicing. Also, slice with a sharp knife and wipe it clean between cuts for crisp swirls.
Can I make these ahead of time?
Yes. You can refrigerate the rolled log (wrapped well) for up to 2 days and slice/bake when you’re ready. You can also freeze the log for up to 2 months—thaw in the fridge overnight before slicing for the cleanest results.
Do I have to use cream cheese in the filling?
The cream cheese gives a true cinnamon-roll vibe and helps the filling stay creamy instead of gritty. If you prefer, you can use a simple cinnamon-sugar butter filling (2 tablespoons softened butter + 1/3 cup brown sugar + 1 tablespoon cinnamon), but chill the log well to reduce leaking.
How do I keep the cookies soft?
Don’t overbake—take them out when the edges are set and the centers look slightly underdone. Also, store them airtight. If they start to firm up after a couple days, a quick 8–10 seconds in the microwave brings back the softness.
Can I freeze the baked cookies with icing?
You can, but for the prettiest drizzle, freeze the cookies un-iced and add the icing after thawing. If they’re already iced, freeze in a single layer until firm, then stack with parchment between layers. Thaw at room temp so condensation doesn’t make the icing run.