Cinnamon Roll Cookies are a fun twist on the classic cinnamon roll you know and love. These cookies have that sweet dough flavor, a swirl of cinnamon sugar in every bite, and a drizzle of creamy icing on top. They’re soft, chewy, and smell just like fresh cinnamon rolls baking in the oven.
I love making these cookies when I want a quick treat that feels a little fancy but doesn’t take forever. The cinnamon swirl is just the right amount of sweet spice, and the icing makes them feel special without being too sugary. I usually eat them with a warm cup of coffee or milk—it’s the perfect combo!
These cookies are great for sharing, especially during the holidays or a cozy weekend afternoon. I like to bake a batch and bring them to friends or keep them handy for those moments when a little sweet comfort is just what you need. Plus, they taste just as good the next day, which is always a bonus in my book.
Key Ingredients & Substitutions
All-purpose flour: This gives the cookies structure and tenderness. You can swap it for gluten-free flour if needed, but stick to one made for baking to keep the texture right.
Cinnamon: The star spice here! Use fresh ground cinnamon for the best flavor, but ground cinnamon from the store works fine too. If you want a twist, try mixing in a pinch of nutmeg or cardamom.
Sour cream or yogurt: This keeps the cookies soft and moist. If you don’t have sour cream, plain yogurt is a great substitute. For dairy-free, try coconut yogurt.
Brown sugar for the swirl: Adds moisture and richness to the cinnamon sugar filling. Light or dark brown sugar both work; dark will give a deeper molasses note.
Cream cheese in icing: Gives the icing that classic tangy flavor. You can skip it for a simpler glaze with just powdered sugar and milk, but the cream cheese adds a nice balance.
How Do You Make the Perfect Cinnamon Sugar Spiral in These Cookies?
The spiral is what makes these cookies special. Here’s how to nail it every time:
- After making the dough, scoop about 1.5 tablespoons onto parchment and flatten it carefully into a small rectangle.
- Spread a thin, even layer of the cinnamon sugar mix—too thick and the dough might tear; too thin and it won’t be noticeable.
- Roll the dough tightly but gently from one edge to form a spiral, just like a cinnamon roll. This helps keep the layers intact while baking.
- Place them seam-side down on your baking sheet to stop them from unrolling during baking.
Taking your time with these steps keeps the swirl neat and ensures delicious pockets of cinnamon goodness in every bite.
Equipment You’ll Need
- Mixing bowls – I use different sizes to keep ingredients organized and make mixing easier.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – helps measure ingredients accurately for the best results.
- Offset spatula or butter knife – for spreading the cinnamon sugar mixture evenly over the dough.
- Baking sheet with parchment paper – prevents sticking and makes cleanup easy.
- Cooling rack – keeps the cookies crispy on the outside but soft inside after baking.
- Small bowl for mixing cinnamon sugar – keeps the filling ready to spread on dough.
- Plastic wrap or parchment to cover the dough – helps keep it from drying out before rolling.
Flavor Variations & Add-Ins
- Chopped nuts (like pecans or walnuts)– adds crunch and nutty flavor. Sprinkle on top or mix into the cinnamon sugar.
- Chocolate chips – mix some in with the cinnamon sugar or sprinkle on top before baking for a chocolate twist.
- Apple or pear slices – tuck a few inside the rolled dough for a fruity surprise.
- Spice it up – add a pinch of ginger, nutmeg, or allspice to the cinnamon for extra warmth.
Cinnamon Roll Cookie Recipe
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon, divided
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
For the Cinnamon Sugar Swirl:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 2 tablespoons milk (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
Time Needed:
About 15 minutes prep time and 12-15 minutes baking time plus a little extra time to let the cookies cool and the icing set. Overall, plan for around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and half the cinnamon. Set aside.
2. Make the Cookie Dough:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and sour cream until well mixed. Slowly add the dry ingredients and mix just until combined; don’t overwork the dough.
3. Prepare the Cinnamon Sugar Swirl:
In a small bowl, mix the melted butter, brown sugar, and the remaining cinnamon until well combined.
4. Form the Cinnamon Roll Cookies:
Scoop about 1½ tablespoons of dough onto a parchment-lined surface. Flatten each scoop into a small rectangle. Spread a thin layer of the cinnamon sugar swirl evenly over the dough.
Carefully roll the dough from one edge into a tight spiral, like rolling a cinnamon roll. Place each spiral onto the prepared baking sheet seam-side down, leaving about 2 inches between cookies.
5. Bake the Cookies:
Bake for 12-15 minutes, until the edges are lightly golden but the centers stay soft. Let the cookies cool slightly on the baking sheet before moving them.
6. Make and Apply the Icing:
While the cookies cool, whisk together powdered sugar, cream cheese, milk, and vanilla extract in a small bowl until smooth. Adjust milk to get the icing to a drizzle-able consistency.
Once cookies are completely cool, drizzle or pipe the icing in a spiral pattern on top to mimic a cinnamon roll. If you like, sprinkle a little cinnamon on top for extra flavor and look.
7. Serve and Enjoy:
Allow the icing to set for a few minutes, then enjoy your soft and delicious Cinnamon Roll Cookies with a warm drink or on their own!
Can I Use Greek Yogurt Instead of Sour Cream?
Yes! Greek yogurt is a great substitute for sour cream. Just use the same amount and make sure it’s plain and unsweetened for the best results.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them to keep the cream cheese icing fresh, but let cookies come to room temperature before eating.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to a day in advance. Just wrap it tightly in plastic wrap and keep it in the fridge. When ready, let it soften slightly before shaping the cookies.
What If I Don’t Have Cream Cheese for the Icing?
No worries! You can make a simple glaze with powdered sugar, milk, and vanilla extract. It won’t be as tangy but still delicious and perfect for drizzling.