Forget waiting for dough to proof or babysitting a baking pan for an hour. These cinnamon roll cookies hit the same warm, buttery, cinnamon-sugar high in a fraction of the time. They’re soft in the center, crisp at the edges, and glazed like they mean business.
Bake a batch, and your kitchen will smell like a bakery that pays rent with hugs. Ready to become the person everyone texts for “that cookie recipe”?
What Makes This Recipe So Good
- All the cinnamon roll vibes, none of the drama: No yeast, no rise, no meltdown. Just mix, roll, slice, bake.
- Buttery, tender dough: A cream cheese cookie dough that stays soft while still holding those signature spirals.
- Thick cinnamon-sugar swirl: A generous, caramel-y filling that bakes into gooey ribbons.
Yes, please.
- Vanilla glaze finish: Sweet, silky, and drizzly—because we’re here for cozy, not subtle.
- Freezer-friendly: Make the log ahead, slice and bake when the craving hits. FYI, it will hit.
Ingredients
- For the dough:
- 1 cup (226 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 2 3/4 cups (330 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- For the cinnamon filling:
- 1/3 cup (70 g) granulated sugar
- 1/3 cup (70 g) light brown sugar, packed
- 1 1/2 tbsp ground cinnamon
- 1/8 tsp fine sea salt
- 4 tbsp (56 g) unsalted butter, melted and cooled
- For the glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
The Method – Instructions
- Cream it right: In a large bowl, beat butter, cream cheese, and granulated sugar until light and fluffy, about 2–3 minutes. Add egg and vanilla; mix until smooth.
- Dry team joins: Whisk flour, baking powder, and salt.
Add to the wet ingredients on low just until a soft dough forms. Don’t overmix—this isn’t CrossFit.
- Chill for control: Divide dough into two equal portions. Flatten each into a rectangle, wrap, and chill 30–45 minutes until pliable but not sticky.
- Mix the filling: Stir granulated sugar, brown sugar, cinnamon, and salt.
Set aside. Melt butter and let it cool slightly.
- Roll it out: On lightly floured parchment, roll one dough piece into roughly 9×12 inches (about 1/4-inch thick). Brush with half the melted butter, then sprinkle half the cinnamon sugar evenly, pressing gently.
- Roll and lock: Starting from a long side, roll into a tight log with the help of the parchment.
Pinch the seam. Wrap and chill 30 minutes to firm up. Repeat with the second dough piece.
- Prep to bake: Heat oven to 350°F (175°C).
Line two baking sheets with parchment.
- Slice smart: Using a sharp knife or unflavored dental floss, slice logs into 1/2-inch rounds. Arrange 2 inches apart on sheets.
- Bake: 10–12 minutes, until edges are just turning golden and centers look set. Don’t wait for deep browning—soft is the goal.
- Cool and glaze: Let cookies rest 5 minutes on the pan, then transfer to a rack.
Whisk glaze ingredients until pourable and drizzle over warm cookies.
Storage Instructions
- Room temp: Airtight container for 3–4 days. Add a slice of bread to keep them soft (old bakery trick).
- Fridge: Up to 1 week, well sealed. Bring to room temp before serving.
- Freezer: Baked cookies freeze up to 2 months.
Glaze after thawing. Or freeze the unbaked logs up to 2 months; thaw in the fridge, then slice and bake.
Nutritional Perks
- Portion-friendly indulgence: All the cinnamon roll satisfaction in cookie form—built-in portion control (assuming willpower exists).
- Lower effort, same payoff: No yeast or rise time, which means less stress and fewer excuses to skip homemade.
- Balanced sweetness: Cream cheese in the dough keeps texture tender without going cloying.
What Not to Do
- Don’t skip chilling: Warm dough equals shapeless blobs. We want spirals, not pancakes.
- Don’t overbake: They should look just set.
Hard cookies today become hockey pucks tomorrow—ask me how I know.
- Don’t skimp the filling: Sparse cinnamon makes sad cookies. Go generous, within reason.
- Don’t roll too loose: A tight log prevents sugar gaps and uneven swirls.
Alternatives
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Chill longer (an extra 15 minutes) for easier slicing.
- Dairy-free: Swap in vegan butter and plant-based cream cheese; use non-dairy milk for the glaze.
- Maple twist: Replace 2 tbsp of sugar in the filling with maple sugar; add 1/4 tsp maple extract to the glaze.
Autumn in a bite, IMO.
- Nutty crunch: Sprinkle finely chopped pecans or walnuts over the filling before rolling.
- Espresso upgrade: Add 1 tsp instant espresso to the filling for a latte-vibe swirl.
FAQ
Can I make the dough ahead of time?
Yes. Keep it wrapped in the fridge for up to 48 hours, or freeze the logs for up to 2 months. Thaw in the fridge before slicing.
Why did my cookies spread too much?
Likely warm dough or a hot kitchen.
Chill logs thoroughly, use cool baking sheets, and measure flour accurately. A 10-minute freeze before baking helps.
Can I use store-bought cinnamon roll icing?
You can, but the simple vanilla glaze here is quick and tastes brighter. If using canned icing, warm slightly to drizzle.
Do I need cream cheese in the dough?
It’s optional but recommended.
It adds tang and tenderness. If skipping, replace with 4 tbsp additional butter and add 1 tsp milk if the dough feels dry.
How do I get cleaner spirals?
Use dental floss to slice and chill the log firmly. Also, press the sugar into the dough lightly before rolling so it doesn’t avalanche out.
My Take
These cookies are the cheat code for cinnamon roll cravings on a Tuesday.
They bake fast, slice clean, and deliver that buttery-cinnamon payoff without a four-hour commitment. Keep a log in the freezer, and you’re always 15 minutes away from cozy. Your future self (and your neighbors who “just happened to stop by”) will thank you.