Cinnamon Roll Cookies — Soft, Easy Recipe for Breakfast Now!

There is something arresting about a cookie that looks and tastes like a tiny, tender cinnamon roll: a spiral of warm spice, a golden edge that yields to a soft, pillowy center, and a glossy ribbon of glaze that catches the light. As you bake, the kitchen fills with a comforting perfume of cinnamon and brown sugar, and each bite offers the buttery, slightly tangy sweetness of a breakfast favorite reimagined as a hand-held treat. This is a recipe that invites slow mornings, cozy gatherings, and the simple pleasure of sharing something baked with intention.

Why You’ll Love This Cinnamon Roll Cookies:

These Cinnamon Roll Cookies capture the essence of a classic cinnamon roll—rich butter, caramelized brown sugar, and warm cinnamon—while offering the crisp edges and quick bake time of a cookie. The texture is intentionally layered: a slightly crisp exterior, a tender inner crumb, and a soft swirl of spiced filling that remains delightfully moist. Each cookie is a small, elegant presentation, perfect for tea, brunch, or plate-passing at holiday tables.

Beyond flavor and texture, these cookies are versatile. They can be made ahead and frozen, glazed lightly for a delicate sheen or drizzled thickly for a decadent finish, and adapted for dietary needs without losing their essence. The method is approachable for bakers of any level: it borrows familiar techniques—rolling, slicing, and baking—so the results are reliably beautiful and satisfying.

Ingredients for This Cinnamon Roll Cookies:

Step-by-Step Instructions for Cinnamon Roll Cookies:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. The warm oven will turn the kitchen fragrant and set the mood for baking.
2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. This dry mix will provide the cookie’s structure.
3. In a large bowl, cream the softened butter with granulated and light brown sugar using a hand mixer or stand mixer on medium speed until pale and fluffy, about 2–3 minutes. You should see air incorporated into the mixture, which helps create a tender crumb.
4. Add the egg and vanilla (and optional pudding mix) to the creamed butter and beat until smooth and glossy. Pause to inhale the sweet, buttery aroma—this is the base of your cinnamon roll flavor.
5. With the mixer on low, gradually add the dry ingredients and mix just until a soft dough forms. Be careful not to overmix; the dough should be pliable and slightly tacky but manageable.
6. Turn the dough onto a lightly floured surface and shape it into a rectangle roughly 10 x 8 inches. Press gently to flatten—this will make rolling uniform and easy.
7. In a small bowl, combine the filling brown sugar, ground cinnamon, and melted butter. Stir until the mixture has the texture of wet sand. If using nuts or raisins, fold them into the filling now for added texture.
8. Evenly spread the cinnamon filling over the dough rectangle, leaving a scant 1/4-inch border on one long side to help seal the roll. The filling will glimmer with butter and smell intensely of cinnamon—promise yourself a sample of the aroma if not the filling itself.
9. Starting at the long side opposite the border, roll the dough tightly into a log, aiming for an even spiral. Use the border to seal the seam by pinching it closed gently. The roll should be firm without compressing the layers completely.
10. Wrap the log in plastic wrap and chill for at least 30 minutes in the refrigerator—this makes slicing neater and helps the cookies hold their shape. If you prefer to bake later, you can chill up to 24 hours or freeze for longer storage.
11. Remove the chilled log and slice into 1/2-inch thick rounds with a sharp knife. Place the slices on the prepared baking sheets about 1 1/2 inches apart to allow for slight spreading. The cut faces should reveal a clear spiral of cinnamon and dough.
12. Bake for 10–12 minutes, rotating sheets halfway through for even color, until the edges are lightly golden and the centers are set but still soft. The aroma will be deeply caramelized and inviting.
13. While the cookies cool on the baking sheets for 5 minutes, prepare the glaze by beating the softened cream cheese with powdered sugar until smooth, adding milk one teaspoon at a time until you reach a pourable consistency. A glossy, slightly tangy glaze complements the sweet-cinnamon filling.
14. Drizzle or spread the glaze over warm cookies. The glaze should soften and sink slightly into the spiral, creating elegant crevices of sweetness. Allow the cookies to cool fully on a wire rack so the glaze sets.

How Long to Cook:

Bake these Cinnamon Roll Cookies at 350°F (175°C) for 10–12 minutes. Oven performance varies, so begin checking at 9 minutes. The cookies are done when the edges are light golden and the centers appear set but still slightly soft to the touch.

If you use an instant-read thermometer, a center temperature of about 190°F (88°C) indicates the dough has baked through. However, most home bakers can simply rely on visual and tactile cues: slight give in the center and golden edges. Remember that cookies continue to firm as they cool, so it is okay to remove them while the centers are a touch tender.

Tips for Perfect Results:

• Chill the dough log: Cold dough slices hold a clean spiral and bake more evenly—do not skip the refrigeration step.
• Use room-temperature butter and egg: This ensures a smooth, well-emulsified dough that traps air for tenderness.
• Slice with a serrated knife: A gentle sawing motion prevents the roll from compressing and losing its spiral.
• Rotate baking sheets halfway through baking: This compensates for hot spots in home ovens so cookies brown uniformly.
• Let cookies rest briefly before glazing: Warm cookies will melt the glaze into the surface for a softer finish; slightly cooled cookies hold a brighter glaze appearance.
• Store in an airtight container: Keep cookies at room temperature for up to 3 days, or freeze for up to 3 months. Thaw and refresh in a warm oven for a few minutes if desired.

Options for Substitutions:

• Flour: Substitute up to half of the all-purpose flour with whole-wheat pastry flour for a nuttier flavor and slightly denser texture. For gluten-free, use a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if it’s not included in the blend.
• Butter: Use equal parts dairy-free margarine or coconut oil for a dairy-free version. Note that coconut oil will add a subtle coconut aroma; keep it solid/firm when creaming for best texture.
• Sugar: Replace granulated sugar with coconut sugar for a deeper caramel note. Brown sugar can be swapped for dark brown sugar if you prefer a more pronounced molasses flavor.
• Glaze: Omit the cream cheese and use a simple powdered sugar glaze with lemon juice for a brighter finish. Alternatively, make a vanilla glaze with milk and a splash of vanilla extract.
• Filling: Add cardamom (1/2 teaspoon) or ground nutmeg (1/4 teaspoon) to the cinnamon for a seasonal spice profile. For a savory twist, try a brown-sugar-and-sage blend alongside a mascarpone glaze.

Watch Out for These Mistakes:

• Rolling the dough too thin: This yields flat cookies without a clear cinnamon spiral. Aim for an even rectangle, not paper-thin layers.
• Overfilling with butter: Excess liquid filling can leak during baking and create greasy, misshapen cookies. Measure filling ingredients carefully.
• Overbaking: Cookies continue to set after removal from the oven. Remove them when centers are just set to keep them tender.
• Skipping refrigeration: Cutting an unchilled log often results in squashed spirals and uneven slices. Chill at least 30 minutes for clean cuts.
• Using blunt knives: A dull knife will compress the roll; use a sharp or serrated blade and a gentle sawing motion for clean slices.

Estimated Nutrition:

Nutrition per cookie (assuming recipe yields 24 cookies, approximate values):

• Calories: 200 kcal
• Protein: 2 g
• Carbohydrates: 25 g
• Fat: 10 g
• Saturated Fat: 5 g
• Sugar: 13 g
• Fiber: 0.5 g
• Sodium: 80 mg

These values are estimates and will vary depending on portion size, exact ingredients, and whether glaze or optional mix-ins are used. For a lighter option, reduce glaze or omit cream cheese to lower sugar and fat slightly.

Frequently Asked Questions:

Can I prepare the dough ahead of time?

Yes. After rolling into a log, wrap the dough tightly and refrigerate for up to 24 hours or freeze for up to 1 month. Slice and bake directly from chilled for best results; if frozen, thaw slightly in the refrigerator before slicing.

How do I keep the spiral from falling apart while baking?

Chilling the log before slicing is the most important step. Seal the seam when rolling by pinching gently. Slice with a sharp or serrated knife and avoid pressing too hard, which can compress and unravel the layers.

Can I make these without the cream cheese glaze?

Absolutely. A simple powdered sugar glaze or even a dusting of cinnamon sugar works beautifully. The cream cheese adds a classic tang that echoes cinnamon-roll frosting, but the cookies are delightful either way.

What if my cookies spread too much?

Excess spreading usually results from overly warm dough or too much butter. Chill the log longer before slicing and ensure your butter was not overly softened to the point of melting. Also, avoid flattening the slices when placing them on the baking sheet.

Conclusion:

These Cinnamon Roll Cookies are an invitation: to slow down, savor the aroma that rises as they bake, and share the comfort of a familiar flavor in a new, portable form. Each spiral holds caramelized brown sugar and cinnamon, a buttery dough that yields with a gentle bite, and a glossy glaze that finishes the experience with a touch of elegance. Whether you serve them at a leisurely brunch, a festive gathering, or alongside an evening cup of tea, they are sure to create small moments of warmth and connection.

Baking them is as rewarding as tasting them—there is joy in the tactile process of rolling and slicing, in the scent that fills your kitchen, and in the smile that crosses someone’s face when offered a warm cookie. Trust the steps, honor the chill, and allow yourself a few to taste as you go. These cookies are more than a recipe; they are an experience meant to be shared.