Soft & Irresistible Cinnamon Roll Cookies for Cozy Days

These cinnamon roll cookies bring all the comfort of a classic cinnamon roll, in an easy-to-share cookie form.

They’re soft, swirled with buttery cinnamon sugar, and topped with a light vanilla glaze that melts into every bite. If you love warm, cozy flavors and a tender, bakery-style texture, this recipe delivers.

The dough rolls up just like a cinnamon roll, so each cookie has those beautiful spirals.

They’re simple to make, perfect for gifting, and even better with a mug of coffee or tea.

Table of Contents

Why This Recipe Works

This recipe uses a soft sugar cookie dough that stays tender thanks to a blend of butter and cream cheese. The cream cheese adds richness and a slight tang that balances the sweetness.

A classic cinnamon-sugar filling gives you that nostalgic cinnamon roll flavor without hours of rising time. Chilling the rolled dough helps the cookies keep their shape and swirl. A thin vanilla glaze finishes them off with just the right sweetness and shine.

Shopping List

Unsalted butter (room temperature)
Cream cheese (brick-style, room temperature)
Granulated sugar
Brown sugar (light or dark)
Egg
Vanilla extract
All-purpose flour
Baking powder
Salt
Ground cinnamon
Milk or cream (for glaze)
Powdered sugar (for glaze)

How to Make It

Make the dough base: In a large bowl, beat 1/2 cup unsalted butter and 4 oz cream cheese until smooth and fluffy, about 2 minutes.
Add 3/4 cup granulated sugar and beat until light. Mix in 1 large egg and 2 teaspoons vanilla extract until combined.
Whisk dry ingredients: In a separate bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
Combine: Add the dry ingredients to the wet in two additions. Mix on low until a soft dough forms.
It should be pliable, not sticky. If sticky, add 1–2 tablespoons more flour.
Chill briefly: Pat the dough into a flat disk, wrap, and chill for 20–30 minutes. This makes it easier to roll.
Prepare the filling: In a small bowl, combine 1/3 cup brown sugar and 1 tablespoon ground cinnamon.
Melt 3 tablespoons butter and let cool slightly.
Roll out the dough: On lightly floured parchment, roll the dough into a rectangle about 10×14 inches and 1/4-inch thick. Keep the edges as even as you can.
Add the filling: Brush the surface with melted butter, leaving a 1/2-inch border on one long side. Sprinkle the cinnamon-sugar evenly over the buttered area.
Gently pat it in.
Roll it up: Starting at the long side opposite the border, roll the dough into a tight log. Use the parchment to help lift and roll without tearing. Seal the edge by pinching lightly.
Chill to set the swirl: Wrap the log in parchment or plastic and chill for 1–2 hours, or freeze for 30–40 minutes, until firm.
This step helps clean, round slices.
Slice and bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Slice the log into 1/2-inch rounds and place 2 inches apart.
Bake 10–12 minutes, until the edges look set and the centers are puffed but pale. Do not overbake.
Cool: Let cookies rest on the sheet for 5 minutes, then move to a rack to cool completely. They’ll finish setting as they cool.
Glaze: Whisk 3/4 cup powdered sugar with 1–2 tablespoons milk or cream and 1/2 teaspoon vanilla until smooth and pourable.
Drizzle over cooled cookies. Let the glaze set before storing.

How to Store

Room temperature: Store in an airtight container for up to 3 days. Layer with parchment to protect the glaze.
Refrigerator: Keeps well for 5–6 days.
Bring to room temp before serving for best texture.
Freezer (baked): Freeze glazed or unglazed cookies up to 2 months. Thaw at room temperature.
Freezer (unbaked log): Freeze the dough log up to 2 months. Slice and bake from frozen, adding 1–2 minutes to the bake time.

Benefits of This Recipe

Cozy flavor, faster method: You get that cinnamon roll comfort without yeast or long rising times.
Soft, tender texture: The cream cheese adds moisture and a bakery-style bite.
Make-ahead friendly: The dough log chills well, so you can slice and bake as needed.
Pretty presentation: The swirls look impressive with very little effort.
Simple ingredients: Everything is pantry-friendly and easy to find.

Common Mistakes to Avoid

Skipping the chill time: Warm dough will squish and lose its swirl when sliced.
Chill until firm.
Overbaking: These should look pale in the center when you pull them. They set as they cool. Overbaking leads to dry cookies.
Too much flour: Overpacking flour makes the dough tough.
Spoon and level your flour or weigh it.
Rolling too thin: If the dough is too thin, it tears and the filling leaks. Aim for about 1/4-inch thickness.
Heavy glaze: A thick glaze can overpower the cookie. Keep it light and pourable.

Recipe Variations

Maple glaze: Swap the vanilla in the glaze for 1 teaspoon pure maple syrup and a pinch of salt.
Brown butter twist: Brown the butter for the filling and let it cool slightly before brushing on for a nutty flavor.
Cardamom warmth: Add 1/2 teaspoon ground cardamom to the filling for a fragrant, bakery-style note.
Cream cheese drizzle: Mix 2 oz cream cheese, 1 cup powdered sugar, 1–2 tablespoons milk, and 1/2 teaspoon vanilla for a richer topping.
Raisin or pecan roll: Sprinkle finely chopped pecans or plump raisins over the cinnamon-sugar before rolling.
Gluten-free option: Use a 1:1 gluten-free flour blend with xanthan gum.
Chill well to help the slices hold shape.
Citrus lift: Add 1 teaspoon orange zest to the dough and a dash to the glaze for a bright finish.

FAQ

Can I make the dough ahead of time?

Yes. Wrap the dough log tightly and refrigerate for up to 48 hours or freeze for up to 2 months. Slice and bake when you’re ready.

Why did my cookies spread too much?

Most likely the dough was too warm or you used too little flour.

Chill the log until firm and measure flour accurately. Lining your trays with parchment also helps.

Can I skip the cream cheese?

You can replace it with 1/4 cup additional butter, but the cookies will be slightly less tender and flavorful. Cream cheese adds moisture and a soft bite.

How do I get clean swirls when slicing?

Chill the log until very firm and use a sharp, thin knife.

If the dough warms up, pop it back in the fridge or freezer for 10–15 minutes before continuing.

What’s the best way to reheat them?

For a just-baked feel, warm a cookie in the microwave for 8–10 seconds. If you used a cream cheese glaze, keep reheating brief to avoid melting it completely.

Can I reduce the sugar?

You can cut the filling sugar by a tablespoon or two and use a lighter glaze. Reducing sugar in the dough will slightly affect tenderness, so keep that part as written for best texture.

Do I need a mixer?

A hand mixer makes creaming easier, but you can do it by hand with a sturdy spatula.

Make sure the butter and cream cheese are truly room temperature.

How many cookies does this make?

Expect about 18–22 cookies, depending on how thick you slice the log and the exact dimensions of your rectangle.

Final Thoughts

These cinnamon roll cookies give you everything you love about a bakery cinnamon roll, without the wait. They’re soft, buttery, and full of warm spice, with a pretty swirl that looks great on any dessert platter. Keep a dough log in the fridge or freezer, and you’ve always got a cozy treat ready to bake.

Whether it’s a slow Sunday morning or a quick afternoon pick-me-up, these cookies never disappoint. Pour a cup of something warm, and enjoy every sweet, tender bite.

Soft & Irresistible Cinnamon Roll Cookies for Cozy Days – A Warm, Sweet Treat