Cinnamon Roll Cookies are a delightful twist on your favorite sweet breakfast treat, packed into bite-sized, soft cookies that have that warm cinnamon sugar flavor you love. They’re soft, a little gooey, and perfectly sweet, making them feel like a little moment of cozy comfort in every bite.
I love making these cookies when I want that cinnamon roll feeling without the long wait for rising dough or the mess that comes with traditional rolls. They come together quickly, and it’s so fun to swirl cinnamon and sugar inside each cookie, almost like having a mini cinnamon roll you can hold in your hand. I always find myself sneaking just one more before they’ve even cooled down!
These cookies work great with a cup of coffee or tea in the morning or as a sweet afternoon snack. I like to enjoy them warmed up, sometimes with a little drizzle of icing on top to mimic that classic cinnamon roll glaze. They’re always a hit with friends and family because they’re easy to share and feel like a special treat without any fuss.
Key Ingredients & Substitutions
Butter: Use unsalted butter for control over saltiness. You can swap with margarine or coconut oil in a pinch, but it might change texture slightly.
Brown Sugar: This adds moisture and depth of flavor. If unavailable, use all granulated sugar, but your cookies might be less chewy.
Cream of Tartar: It helps cookies stay soft and tender. You can skip it, but expect slightly different texture.
Cinnamon: Fresh ground cinnamon gives the best flavor. If you want a twist, you can add a pinch of nutmeg or cardamom.
Cream Cheese (for icing): Softened cream cheese gives that classic cinnamon roll tang. You can replace it with mascarpone or Greek yogurt, but adjust sugar and consistency as needed.
How Do You Get a Perfect Cinnamon Swirl Inside the Cookie?
Creating the cinnamon ‘core’ swirl is key to these cookies’ charm. Here’s how to do it smoothly:
- Take about 2 tablespoons of dough and flatten it gently in your palm.
- Sprinkle a small amount of cinnamon-sugar mix in the center.
- Carefully fold the dough edges over the cinnamon sugar and reshape into a ball.
- Make sure the cinnamon sugar stays mostly in the center to keep the swirl inside the cookie.
- If you overfill or don’t seal the dough well, the cinnamon sugar may leak during baking.
With this method, you get each bite with a soft cookie and a sweet cinnamon surprise in the center!
Equipment You’ll Need
- Mixing bowls – I use these to combine ingredients easily and keep everything tidy.
- Electric mixer or whisk – makes creaming the butter and sugars faster and smoother.
- Measuring cups and spoons – ensures accurate ingredients for the best texture and flavor.
- Cookie scoop or tablespoon – helps form evenly-sized cookies for uniform baking.
- Baking sheet – a flat surface to bake your cookies evenly; I prefer one with a parchment liner for easy cleanup.
- Parchment paper – prevents sticking and keeps cookies from spreading too much.
- Piping bag or plastic zip-top bag with small opening – for piping the icing in a pretty spiral.
Flavor Variations & Add-Ins
- Swap cream cheese for vanilla frosting or Greek yogurt for a lighter topping, or add a hint of lemon zest for a fresh twist.
- Mix in chopped nuts, like pecans or walnuts, into the cinnamon sugar for added crunch and flavor.
- Add a drizzle of caramel or chocolate over the icing for extra sweetness and visual appeal.
- Use brown butter instead of regular butter in the dough for a richer, nutty taste.
How to Make Cinnamon Roll Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ cup granulated sugar (for cinnamon swirl)
For the Cinnamon Roll Icing:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk (to thin as needed)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 10-12 minutes to bake, and about 10 minutes to make and pipe the icing. Allow an additional 10-15 minutes for cookies to cool before icing them. Overall, expect around 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and help with even baking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix well.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon. Gradually add this dry mixture into the wet ingredients, stirring until just combined.
3. Prepare the Cinnamon Swirl Mixture:
In a small bowl, combine ¼ cup granulated sugar with 2 teaspoons of ground cinnamon. This will create the sweet cinnamon center inside each cookie.
4. Shape the Cookies with Cinnamon Swirl:
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Sprinkle a small amount of the cinnamon-sugar mixture in the center. Carefully fold the dough edges over the cinnamon sugar and roll it back into a ball, making sure the cinnamon swirl stays inside.
Place each ball onto the prepared baking sheet about 2 inches apart. Lightly flatten each one so it bakes evenly.
5. Bake and Cool:
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers remain soft. Remove the baking sheets from the oven and allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Make the Icing:
In a bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually stir in the powdered sugar and vanilla extract. Add milk 1 tablespoon at a time until you reach a smooth, pipeable consistency.
7. Decorate the Cookies:
Once the cookies have cooled, place the icing in a piping bag or plastic bag with a small tip or corner cut off. Pipe icing onto each cookie in a spiral pattern to resemble a cinnamon roll swirl.
Optionally, sprinkle a pinch of ground cinnamon on top for a finishing touch.
8. Serve and Enjoy:
Enjoy your soft, chewy Cinnamon Roll Cookies with a cozy cream cheese icing swirl — perfect with coffee, tea, or just whenever you need a sweet treat!
Can I Use Frozen Butter for the Dough?
It’s best to use softened butter for creaming with the sugars, as frozen butter won’t incorporate well and can affect the texture. If your butter is frozen, thaw it at room temperature until soft but not melted before starting.
How Should I Store Cinnamon Roll Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you’ve iced them, refrigerate to keep the cream cheese frosting fresh, and bring to room temperature before serving for best flavor.
Can I Make This Recipe Dairy-Free?
Yes! Swap the butter and cream cheese for dairy-free alternatives like vegan butter and dairy-free cream cheese. The texture might be slightly different but still delicious.
Is It Possible to Make These Cookies Ahead of Time?
Absolutely! You can prepare and shape the dough a day ahead, storing it wrapped in the fridge. Bake fresh when ready, then add the icing once the cookies cool for the best taste and texture.