Cinnamon Roll Cookies with Cream Cheese Glaze

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If you love the warm, comforting flavor of homemade cinnamon rolls but do not want to spend hours working with yeast dough, these cinnamon roll cookies are the perfect treat. They combine a soft, buttery cookie base with a sweet cinnamon-sugar swirl and a simple glaze that makes each cookie look and taste like a miniature cinnamon roll.

These slice-and-bake cinnamon roll cookies are ideal for holiday baking, cookie boxes, dessert trays, or an easy weekend baking project. They deliver all the cozy cinnamon roll flavor you crave, but the process is much simpler. There is no yeast, no rising time, and no complicated shaping. You make the dough, spread on the cinnamon filling, roll it into logs, chill, slice, and bake.

If you enjoy cinnamon desserts, you may also like my cinnamon apple cookies and my cinnamon roll Bundt cake.

Classic cinnamon rolls are always delicious, but sometimes you want those same nostalgic flavors in a quicker, more manageable form. These cookies are soft, sweet, and beautifully swirled, making them just as pretty as they are delicious. The recipe includes a few steps, but each one is straightforward, and the dough can be made ahead to make baking even easier.

Why You’ll Love This Cinnamon Roll Cookie Recipe

• These cookies have all the flavor of a cinnamon roll in an easy cookie form. The cinnamon-sugar filling creates a warm, spiced swirl, while the glaze adds the classic sweet finish.
• The recipe is simple and does not require yeast. You only need to make the dough and filling, roll everything together, chill, slice, and bake.
• The ingredients are basic baking staples, so there is a good chance you already have most of what you need in your kitchen.
• They are make-ahead friendly, which makes them a great choice for holidays, parties, or busy baking days.

Ingredient Notes & Substitutions

• Flour: For gluten free cinnamon roll cookies, use a 1:1 gluten free flour blend that contains xanthan gum. Bob’s Red Mill 1 to 1 is a reliable option. If you are not baking gluten free, all-purpose flour may be used instead.
• Butter: This recipe uses 1 cup, or 2 sticks, of unsalted butter. Make sure it is at room temperature so it creams smoothly with the sugar and cream cheese. A favorite non-dairy butter should also work.
• Cream cheese: A small amount of cream cheese gives the cookie dough richness and a tender texture. Use full-fat block-style cream cheese rather than the spreadable kind in a tub. Non-dairy cream cheese should also be suitable.
• Brown sugar: Either light or dark brown sugar can be used in the cinnamon filling. Dark brown sugar will give the filling a slightly deeper molasses flavor.
• Milk: Whole milk is recommended for the icing, but dairy or non-dairy milk can be used. Add it gradually until the glaze reaches a smooth, drizzle-able consistency.

Step-by-Step Instructions

Prepare the Cookie Dough

STEP ONE: In a small bowl, whisk together the flour, baking powder, and salt until evenly combined. Set the dry ingredients aside while you prepare the butter mixture.

STEP TWO: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and granulated sugar until the mixture is smooth and creamy. Add the vanilla extract and mix again. With the mixer on low speed, gradually add the dry ingredients and mix just until a soft cookie dough forms. Avoid overmixing once the flour has been added.

Roll Out the Dough

STEP THREE: Transfer the dough to a clean piece of parchment paper or a silicone baking mat. Divide it into two equal portions. Roll each portion into a rectangle about ¼ inch thick. The edges do not need to be perfect, so do not worry if the rectangles look a little rustic.

Make the Cinnamon Sugar Filling

STEP FOUR: In a small bowl, stir together the melted butter, brown sugar, granulated sugar, and cinnamon until smooth. Divide the filling between the two rectangles of dough and spread it into a thin, even layer. Starting from the long side, carefully roll each rectangle into a tight log. The dough will be soft and may crack slightly, which is completely fine. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to slice cleanly.

Slice and Bake

STEP FIVE: When you are ready to bake, preheat the oven and line a baking sheet with parchment paper. Remove the chilled dough logs from the refrigerator and slice them into ½-inch rounds. Arrange the cookies on the prepared baking sheet, leaving a little space between each one. Bake until the cookies are set, then let them cool completely on the baking sheet before adding the icing.

Ice the Cookies

STEP SIX: In a small bowl, whisk together the powdered sugar and milk until smooth. The icing should be thin enough to drizzle but thick enough to sit on top of the cookies. Spoon or drizzle the glaze over the cooled cookies and allow it to set before serving.

Tips for Perfect Texture Every Time

For the best cinnamon roll cookies, pay attention to a few small details that can make a big difference in the final texture.

• Use a kitchen scale to measure the flour if possible. Too much flour can make the cookies dry, while too little can make the dough too soft to roll and slice.
• Make sure the butter and cream cheese are at room temperature. This helps them blend smoothly with the sugar and creates a more even dough.
• Chill the dough logs long enough before slicing. Firm dough is much easier to cut and helps the cookies keep their pretty swirl shape in the oven.
• Do not overbake. The cookies should be set but still soft. They will continue to firm up slightly as they cool on the baking sheet.
• An oven thermometer can help ensure your oven temperature is accurate, since oven temperatures can vary.

Frosting & Glaze Options

One of the easiest ways to customize these cinnamon roll cookies is by changing the topping. The simple glaze in this recipe gives the cookies a classic cinnamon roll finish, but there are a few other options depending on how sweet or rich you want them to be.

Classic Powdered Sugar Glaze

This is the easiest option and the one used in the recipe. Powdered sugar and milk create a smooth glaze that adds sweetness without overpowering the cinnamon swirl. Drizzle it over completely cooled cookies for the best appearance and texture. If the glaze is too thin, add more powdered sugar. If it is too thick, add a small amount of milk.

Vanilla Glaze

For extra flavor, add a splash of vanilla extract to the powdered sugar glaze. It gives the icing a slightly richer, bakery-style taste while keeping the recipe simple.

No-Glaze Option

These cookies are still delicious without icing. The cinnamon-sugar filling adds plenty of flavor on its own, so skipping the glaze is a good option if you prefer a less sweet cookie.

Storage, Freezing & Make-Ahead Tips

Store un-iced cinnamon roll cookies in an airtight container at room temperature for up to 3 days. For the best texture, add the glaze shortly before serving. This keeps the cookies soft and prevents the icing from becoming too sticky.

If the cookies have already been iced, store them in an airtight container in the refrigerator. Let them come to room temperature before serving so the texture softens and the cinnamon flavor comes through.

Make-ahead idea: Prepare the cookie dough and cinnamon filling in advance, then assemble and chill the logs until you are ready to bake. You can also make the shaped logs a day or two ahead and keep them refrigerated until it is time to slice and bake.

Freezing Tips

• For the freshest cookies, freeze the unbaked dough logs. Wrap them tightly in plastic wrap, place them in a freezer bag, and freeze until needed. Slice and bake from frozen, adding a few extra minutes to the baking time if necessary.
• You can also freeze baked cookies. Cool them completely, freeze them in a single layer on a baking sheet, then transfer them to an airtight container or freezer bag for up to 3 months.
• Thaw baked cookies at room temperature and glaze them after thawing for the best finish.

Frequently Asked Questions

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