The BEST Cinnamon Roll Cookies (Soft & Chewy Recipe)

Have you ever wished you could capture the warm, gooey, comforting magic of a classic cinnamon roll in a simple, bite-sized treat? What if you could get that irresistible swirl of cinnamon sugar and tangy cream cheese frosting without the hours of kneading and waiting for dough to rise? Well, you’ve come to the right place. These Cinnamon Roll Cookies are the perfect fusion of two beloved desserts, delivering all the flavor of a bakery-style cinnamon roll in a soft, chewy cookie that’s ready in about an hour.

This recipe is a game-changer for holiday baking, afternoon snacks, or anytime a sweet craving hits. We’re not just making a cinnamon-flavored cookie; we’re creating an experience. From the perfectly spiced, buttery dough to the rich, tangy cream cheese frosting piped on top, every bite is pure bliss. Forget complicated yeast doughs—this easy cookie recipe is your new go-to for that cozy cinnamon roll feeling.

Ingredients

To get started, you’ll need a few simple pantry staples. The key to the best flavor is using good quality, softened ingredients, which helps everything combine into a smooth, tender dough.

Ingredient	Amount/Quantity
For the Cookies:
Unsalted Butter, softened	1 cup
Granulated Sugar	1 cup
Large Eggs	2
Pure Vanilla Extract	1 Tablespoon
All-Purpose Flour	2 ¾ cups
Baking Powder	2 teaspoons
Ground Cinnamon	2 teaspoons
Sea Salt	½ teaspoon
Cinnamon Sugar (optional)	For rolling
For the Cream Cheese Frosting:
Cream Cheese, softened	4 ounces
Unsalted Butter, softened	8 Tablespoons
Powdered Sugar	2 ½ cups
Pure Vanilla Extract	1 teaspoon
Milk or Cream	1-2 teaspoons
Ground Cinnamon	For sprinkling

Timing

This recipe comes together surprisingly fast, making it perfect for a spontaneous baking session.

• Preparation Time: 25 minutes
• Chilling Time: 30 minutes
• Cooking Time: 8 minutes
• Total Time: Approximately 1 hour and 3 minutes (about 30% faster than making traditional cinnamon rolls!)

Step-by-Step Instructions

Follow these simple steps to create the most amazing Cinnamon Roll Cookies you’ve ever tasted!

Step 1: Cream the Butter and Sugar

this now & bake later ❤️

In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light, pale, and fluffy. This usually takes about 2-3 minutes.

• Actionable Tip: Scrape down the sides of the bowl periodically with a spatula. This ensures all the butter and sugar are evenly incorporated, which is the foundation for a perfect cookie texture.

Step 2: Add the Wet Ingredients

Add the eggs one at a time, mixing well after each addition until fully combined. Then, beat in the vanilla extract.

• Actionable Tip: Using room-temperature eggs helps them emulsify better with the butter-sugar mixture, creating a smoother, more uniform dough.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and sea salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until a firm dough forms. If the dough feels too sticky, you can add an extra tablespoon or two of flour.

• Actionable Tip: Be careful not to overmix! Mixing too much at this stage can develop the gluten in the flour, resulting in tough, dense cookies instead of soft, tender ones. Stop as soon as you no longer see streaks of flour.

Step 4: Chill the Dough

Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes.

• Actionable Tip: Don’t skip this step! Chilling the dough is crucial. It solidifies the fat in the butter, which prevents the cookies from spreading too much in the oven, ensuring they stay thick and chewy.

Step 5: Preheat and Shape the Cookies

While the dough is chilling, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Once chilled, roll the dough into one-inch balls. For an extra pop of flavor and a slightly crunchy exterior, roll each ball in cinnamon sugar. Place the balls on the prepared baking sheets, leaving about 2 inches between them. Gently flatten each ball with the palm of your hand or the bottom of a glass to be about 1/3- to 1/2-inch thick.

• Actionable Tip: A small cookie scoop is your best friend here! It ensures all your cookies are the same size, so they bake evenly.

Step 6: Bake to Perfection

Bake for 7 to 8 minutes, or until the bottoms are just barely golden brown. The tops should look slightly underdone when you pull them out.

• Actionable Tip: The secret to a soft cookie is to slightly underbake it. They will continue to set on the hot baking sheet after you remove them from the oven. Overbaking will make them dry and crispy.

Step 7: Prepare the Cream Cheese Frosting

While the cookies are cooling on a wire rack, prepare the frosting. In a large bowl, use an electric mixer to beat the softened cream cheese and butter together until light and fluffy. Gradually beat in the powdered sugar until the frosting is smooth. Add the vanilla and 1-2 teaspoons of milk or cream, as needed, to reach your desired consistency. Beat until light and fluffy.

• Actionable Tip: For the smoothest frosting, sift your powdered sugar before adding it. This removes any clumps and makes it much easier to mix.

Step 8: Frost and Garnish

Once the cookies have cooled completely, it’s time to decorate! You can pipe the frosting onto the cookies in a spiral shape using a piping bag with a 1M tip, or simply snip the corner off a zip-top bag. If you prefer, you can also spread it on with a knife. Sprinkle the frosted tops with a little extra ground cinnamon or cinnamon sugar.

• Actionable Tip: Wait until the cookies are 100% cool before frosting. If they are even slightly warm, the cream cheese frosting will melt and slide right off.

Nutritional Information

Here is an estimated nutritional breakdown per cookie. Please note that these values are approximate and can vary based on the specific ingredients used.

• Calories: 185 kcal
• Carbohydrates: 22 g
• Protein: 2 g
• Fat: 10 g
• Saturated Fat: 6 g
• Sugar: 14 g
• Sodium: 95 mg

Healthier Alternatives

Want to enjoy these cookies with a few guilt-free tweaks? Here are some simple swaps to make them a bit healthier without sacrificing flavor.

• Reduce the Sugar: You can reduce the granulated sugar in the cookie dough by up to 1/4 cup without drastically affecting the texture. For the frosting, consider using a sugar-free powdered sugar alternative.
• Use Whole Wheat Flour: Swap out half of the all-purpose flour for white whole wheat flour. This will add a boost of fiber and nutrients. The cookies will be slightly denser but will have a lovely, nutty flavor.
• Go Lighter on the Frosting: Instead of a thick piped frosting, mix powdered sugar with a splash of milk and a pinch of cinnamon to create a simple glaze to drizzle over the top.
• Vegan Option: For a delicious vegan version, use your favorite plant-based stick butter and a vegan cream cheese alternative. The results are just as delightful!

Serving Suggestions

These Cinnamon Roll Cookies are a treat all on their own, but they are even better when shared! Here are a few ideas to elevate your cookie experience.

• Perfect Pairing: Serve these cookies warm with a steaming mug of coffee, a chai latte, or a cold glass of milk. The warm spices in the cookie are a perfect match for a cozy beverage.
• Dessert Platter: Add these to a holiday cookie platter alongside gingerbread men and sugar cookies for a festive and impressive display.
• Ice Cream Sandwiches: For an extra decadent treat, sandwich a scoop of vanilla bean ice cream between two unfrosted cookies. It’s an unforgettable dessert!

Common Mistakes to Avoid

To ensure your cookies turn out perfectly every time, watch out for these common baking pitfalls.

• Using Melted or Cold Butter: Using butter that is either too cold or melted will ruin the cookie’s texture. Solution: Make sure your butter is properly softened to room temperature—it should give slightly when pressed but not be greasy or oily.
• Overbaking the Cookies: It’s the most common mistake! This turns a potentially soft and chewy cookie into a hard, crunchy one. Solution: Pull the cookies from the oven when the edges are set and the centers look slightly puffy and underdone. They will finish baking on the pan.
• Frosting Warm Cookies: We’ve all been tempted, but patience is key. Solution: Let the cookies cool completely on a wire rack before frosting. This prevents the frosting from melting into a sticky mess.
• Skipping the Chill Time: Unchilled dough will spread thin in the oven, creating flat, crispy cookies. Solution: Always chill the dough for at least 30 minutes. It’s a non-negotiable step for thick, chewy results.

Storing Tips

Proper storage will keep your cookies fresh and delicious for days.

• Room Temperature: Store the frosted cookies in a single layer in an airtight container at room temperature for up to 3 days. If you stack them, place a sheet of parchment paper between the layers to prevent the frosting from smudging.
• Make-Ahead Dough: The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days. You can also roll it into a log, wrap it tightly in plastic wrap, and freeze it for up to 3 months. Simply slice and bake from frozen, adding an extra minute or two to the baking time.
• Freezing Baked Cookies: Unfrosted cookies freeze beautifully. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before frosting and serving.

Conclusion

These Cinnamon Roll Cookies truly offer the best of both worlds: the soft, chewy texture of a perfect cookie and the nostalgic, warm spice of a classic cinnamon roll. They are simple enough for a weekday treat yet special enough for any holiday or celebration. We hope you have as much fun making—and eating—these delightful cookies as we do.

We’d love to hear from you! If you try this recipe, please leave a comment and a rating below to let us know how it turned out. Your feedback helps us and other bakers. Don’t forget to subscribe for more delicious recipes sent straight to your inbox!

FAQs

Q1. Can I use brown sugar instead of granulated sugar?

Yes, absolutely! The recipe notes that you can substitute half of the granulated sugar with packed light brown sugar. This will give the cookies an even chewier texture and a slight caramel flavor, making them even more delicious.

Q2. Do I really have to chill the dough?

Yes, this is a crucial step! Chilling the dough for at least 30 minutes solidifies the butter. This prevents the cookies from spreading too much in the oven, which is key to achieving that desirable thick, soft, and chewy texture. If you skip this step, you’ll likely end up with thin, crispy cookies.

Q3. How do I know when the cookies are perfectly baked?

The key is to not overbake them. The cookies are done when the edges are lightly golden and set, but the centers still look soft and slightly puffy. They might seem underdone, but they will continue to cook and set on the hot baking sheet once you remove them from the oven. For this recipe, 7-8 minutes is the sweet spot.

Q4. Can I make these cookies gluten-free?

You can try substituting a high-quality, all-purpose gluten-free flour blend that contains xanthan gum. The texture may be slightly different—often a bit more delicate or crumbly—but they should still be delicious. Follow the recipe as written, and be sure your other ingredients (like baking powder) are certified gluten-free.

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