Easy Soft Baked Cinnamon Roll Cookies
If cookies and cinnamon rolls had a baby, this would be it. These soft baked cinnamon roll cookies are buttery, tender, and swirled with cinnamon goodness in every single bite. And yes, they taste exactly how that sounds.
This recipe brings all the joy of a cinnamon roll into a soft, chewy cookie—without the yeast, waiting, or wrestling with dough. It’s simple, fast, and wildly satisfying, especially when you’ve got a craving for something homemade but don’t want your kitchen to turn into a war zone.
Let’s make something you’ll probably want to double.
What You’ll Need
Here’s the breakdown of ingredients. Nothing fancy, just everything you need to bake cookies that actually taste like cinnamon rolls.
For the Cookies:
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | ½ cup (1 stick) |
| Brown sugar, packed | ¼ cup |
| Granulated sugar | ¼ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Gluten-free 1:1 baking flour | 2 cups |
| Baking powder | 2 tsp |
| Ground cinnamon | 2 tsp |
| Salt | ¼ tsp |
For the Frosting:
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 4 oz |
| Powdered sugar | 1 cup |
| Vanilla extract | 1 tsp |
| Milk (or water) | 1–2 tbsp (adjust for consistency) |
Pro Tips
These are the little things that make a huge difference, especially if it’s your first time baking these.
- Chill the dough for at least 30 minutes. It’ll make the cookies thicker and prevent spreading into pancake territory.
- Use room temperature ingredients for better mixing and a more even bake.
- Watch your bake time. You want the edges just barely golden. The centers should look slightly underbaked—they’ll finish cooking as they cool.
- Go wild with the frosting. A thicker smear gives cinnamon roll vibes. A drizzle keeps it classic-cookie.
- Scoop evenly. A cookie scoop helps your cookies bake at the same rate. Less guesswork. More snacking.
Tools You’ll Need
This recipe is low on effort, and thankfully, low on equipment too. Here’s what to grab:
- Hand or stand mixer
- Two mixing bowls (wet and dry ingredients)
- Measuring cups and spoons
- Cookie scoop (optional but helpful)
- Baking sheet
- Parchment paper
- Cooling rack
- Small spatula or spoon for frosting
Substitutions and Variations
Let’s say you don’t have one of the ingredients or want to make it work for a different dietary need. Here’s what you can switch up:
| If you don’t have… | Try this instead |
|---|---|
| Gluten-free flour | Regular all-purpose flour (1:1 swap) |
| Butter | Vegan butter or refined coconut oil |
| Eggs | Flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg) |
| Cream cheese | Dairy-free cream cheese or a Greek yogurt-based icing |
| Brown sugar | Coconut sugar (note: cookies will be slightly darker and more molasses-like) |
Add-in ideas:
- Sprinkle chopped pecans or walnuts into the dough
- Add a cinnamon-sugar swirl in the center before baking
- Throw in white chocolate chips if you’re feeling fancy
Make Ahead Tips
You can absolutely make parts of this ahead to save time later.
- Cookie dough: Chill it in the fridge for up to 3 days. Or freeze scooped dough balls, then bake straight from the freezer (just add 1–2 extra minutes to the bake time).
- Frosting: Mix it and store in an airtight container in the fridge for up to a week. Let it sit at room temp for 15 minutes before spreading.
How to Make Cinnamon Roll Cookies
Follow these steps and you’ll be sinking your teeth into warm, soft cinnamon cookie perfection in no time.
- Cream the butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. This step gives your cookies that soft texture. - Add eggs and vanilla
Crack in the eggs and pour in the vanilla extract. Mix again until it looks smooth and creamy. - Mix the dry ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. - Combine
Slowly add the dry ingredients to the wet, mixing just until combined. Don’t overmix. If it looks like cookie dough, you nailed it. - Chill the dough
Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. Trust me, this step is worth it. - Preheat and prep
Set your oven to 350°F and line a baking sheet with parchment paper. - Scoop and bake
Use a cookie scoop or tablespoon to drop even balls of dough onto the baking sheet, spaced about 2 inches apart. Bake for 10 to 12 minutes. You want lightly golden edges and soft centers. - Cool and frost
Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack. While they cool, mix all frosting ingredients together. Spread or drizzle once cookies are fully cooled.
Optional: Nutrition Breakdown (per cookie, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Fat | 9g |
| Carbs | 22g |
| Protein | 2g |
| Sugar | 13g |
| Fiber | 1g |
This will vary depending on your flour choice, frosting amount, and add-ins.
Ingredient Swaps for Diets
Here’s how to make these fit a few common dietary styles:
| Diet | What to Adjust |
|---|---|
| Vegan | Use plant-based butter, flax eggs, and dairy-free cream cheese |
| Gluten-Free | Use a certified GF 1:1 flour blend |
| Low-Sugar | Swap in monk fruit sweetener or erythritol-based substitutes |
| Nut-Free | These are already nut-free unless you add them in |
Meal Pairing Suggestions
You’re baking cookies, so chances are this isn’t dinner. But if you want to stretch these out as part of a cozy brunch or dessert platter, here are a few ideas:
- Fresh strawberries or apple slices with cinnamon
- Coffee with oat milk or a chai latte
- A small dish of Greek yogurt with honey on the side
- Hot cocoa with a cinnamon stick for flair
Tips for Leftovers and Storage
If you somehow don’t eat all of these in one sitting, here’s how to keep them soft and fresh.
- Unfrosted cookies can be stored in an airtight container at room temp for 3–4 days.
- Frosted cookies should be kept in the fridge (the frosting is dairy-based). Let them come to room temp before eating.
- Freezer option: Freeze baked, unfrosted cookies for up to 1 month. Reheat in the microwave for 10 seconds and frost when ready to serve.
FAQ
Can I skip the frosting?
Yep. They’ll still be amazing. You’ll lose some of the cinnamon roll vibes, but the cookie base holds its own.
Can I double the recipe?
Absolutely. Just use two baking sheets and rotate them halfway through baking if you’re using both racks in your oven.
Can I freeze the dough?
Totally. Scoop it into balls, freeze on a tray, then store in a freezer bag. Bake from frozen when you’re ready.
Why did my cookies spread too much?
Most likely the dough wasn’t chilled long enough, or the butter was too warm. Next time, pop the tray in the fridge for 10 minutes before baking.
Do these taste like actual cinnamon rolls?
Honestly? Yes. But they’re easier, faster, and won’t make your kitchen smell like a bakery exploded.
Wrap Up
If you’ve been looking for a cookie that feels like comfort, delivers on taste, and skips the drama, this one’s for you. These easy soft baked cinnamon roll cookies are all about flavor, warmth, and just enough nostalgia to make your kitchen smell like a hug.
Try them out and let me know how they turned out in the comments. Have questions? Ideas for add-ins? A wild substitution that totally worked? Drop it below—I love hearing how you make it your own.
