Soft, thick, and chewy Cinnamon Roll Cookie Recipe are topped with a rich cream cheese frosting and sprinkled with cinnamon sugar.
author’s note
Same Cinnamon Roll Flavor, Zero Rise Time Cookies!
I made a big batch of cream cheese frosting for my Pumpkin Cookies and had a little left in the bowl. On the counter were snickerdoodles I was re-shooting. I piped a quick swirl of frosting on one, took a bite, and just stood there. It was so good.
That kicked off testing. I kept the cinnamon sugar vibe but worked on a base that feels more like a cinnamon roll: soft, thick, lots of cinnamon. The cream cheese swirl ties it all together. After a few tweaks to dough height and bake time, I ended up with what might be a reliable cookie yet. Warm spice, plush center, tangy frosting. Simple and so good.
If you love cinnamon rolls and aren’t up for a long rise, this is your answer. Same flavors, less wait.
Cinnamon Roll Cookie Recipe Ingredients
| Ingredient | Simple swap or tip |
|---|---|
| Melted unsalted butter | Cool fully before mixing so cookies don’t get greasy. Try browned butter for deeper flavor. |
| Granulated + light brown sugar | Keep the blend for best texture. Don’t pack the white sugar; pack the brown. |
| Egg + yolk | Use room-temp eggs. Save extra whites for Meringue Cookies. |
| All-purpose flour | Spoon and level. If dough feels sticky, chill longer instead of adding more flour. |
| Cream of tartar | Key to the flavor profile here; skip only if you must. |
| Baking soda | Check freshness. Old soda = flat cookies. |
| Cornstarch | Keeps cookies soft; don’t omit. |
| Ground cinnamon | Use a fresh jar for bold flavor. Try pumpkin pie spice or apple pie spice for a twist. |
| Cream cheese (block-style) | Full-fat only for sturdy frosting; soften before beating. |
| Powdered sugar | Sift if lumpy for a smooth swirl. |
How To Make Cinnamon Roll Cookie Recipe
- Prepare Dough: Mix melted butter and sugars, add eggs and vanilla, then combine with dry ingredients. Form dough balls and coat with cinnamon sugar.
- Chill & Bake: Refrigerate dough balls, then bake.
- Make Frosting: Beat cream cheese, butter, vanilla, salt, and powdered sugar.
- Finish: Frost cooled cinnamon roll cookies and sprinkle with cinnamon sugar.
Expert Tips
- Flour: Spoon flour into the cup, level with a knife. Packed cups make dense cookies.
- Shape tall: Roll dough into tall mounds, not round balls. The bottoms spread first for chewy centers and crisp edges.
- Cinnamon sugar first: Roll dough balls in cinnamon sugar before chilling.
- Bake at 325°F (162°C): Lower heat sets edges gently and keeps centers soft.
- Use a liner: Bake on parchment or a silicone mat for even browning and straightforward release.
Storage
- Separate Storage for Frosting and Cookies: Store frosting in the fridge and cinnamon roll cookies at room temperature in airtight containers. Frost them just before serving.
- Frosting Thawing: Let frosting reach room temperature for about 30 minutes before use. Use any extra frosting on waffles or pancakes for a fun sweet breakfast!
- Freeze Dough, Not Baked Cookies: For future baking, freeze unbaked dough balls instead of baked cookies. Once solid, store in a freezer bag or container for up to 3 months. Bake directly from frozen adding a minute or two to the bake time.
More Cookie Recipes:
Desserts
Lemon Cheesecake Cookies (Soft-Baked)
Desserts
Soft Pumpkin Cookies
Cookies
DoubleTree Cookie Recipe
