If you’re craving the cozy flavor of a homemade cinnamon roll but want something faster, easier, and irresistibly soft, these Cinnamon Roll Cookies are the perfect treat! They’ve got that gooey cinnamon-sugar swirl, the warmth of brown butter, and the soft cookie texture everyone loves during holiday baking season!
These cookies look bakery-level fancy, but they come together so simply—no yeast, no waiting, just pure cinnamon magic. If you love soft cookies with big cinnamon flavor, this recipe is about to earn a permanent spot on your dessert rotation.
If you love cookie recipes, you are also going to love my white chocolate chunk matcha cookie, christmas sugar cookies & my brown butter cookie skillet!
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Ingredients
- All-Purpose Flour
- Baking Soda
- Salted Butter
- Sugar
- Vanilla Extract
- Heavy Cream
- Eggs
- Brown Sugar
- Cinnamon
- Cornstarch
- Powdered Sugar
See recipe card for quantities.
Instructions
Brown the Butter!
Mx together all the wet ingredients & add in the dry until a dough forms!
Roll it out & add the cinnamon spread!
Roll it up & cut into cookie size pieces & bake!
- Brown the Butter: Start by browning your butter in a saucepan until it turns golden, smells nutty, and develops that deep brown butter flavor you taste in every good gourmet cookie. Let it cool slightly to room temperature, then cream it with the sugar until smooth. Mix in the eggs, vanilla, and heavy cream.
- Add the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Add this to the butter mixture and gently stir until a soft cookie dough forms. Don’t overmix—overworking the dough leads to less soft, chewy cookies.
- Roll + Chill: Press or roll the dough into a rectangle on plastic wrap. Chill for 10–15 minutes so the dough firms up and is easier to roll without tearing.
- Make the Cinnamon Spread: Combine the softened butter, brown sugar, cinnamon, and cornstarch until you have a smooth cinnamon filling. The cornstarch helps the filling stay in place while baking, giving you that perfect swirl.
- Fill + Roll: Spread the cinnamon filling over the chilled dough, leaving about an inch clean at the top so your roll seals well. Roll tightly from the long side—just like a classic cinnamon roll—and chill for another 20 minutes to lock in the shape.
- Slice + Coat: Slice the dough into even pieces, gently flatten each one, and roll the edges in cinnamon sugar for extra warmth and that signature cinnamon roll flavor.
- Bake: Bake at 350°F (175°C) for 11–15 minutes, depending on thickness. The edges should look set, but the centers should stay soft for that perfect soft cinnamon roll cookie texture.
- Glaze: Whisk powdered sugar with a bit of water until smooth and drizzly. The glaze should melt slowly into the warm swirls without completely sinking in.
Scroll all the way down for the full recipe card!
Substitutions
- All-Purpose Flour → Cake flour or a 1:1 gluten-free blend
- Baking Soda → Triple the amount of baking powder
- Salted Butter → Unsalted butter + pinch of salt
- Sugar → Light brown sugar or coconut sugar
- Brown Sugar → Coconut sugar or maple sugar
- Vanilla Extract → Vanilla bean paste or almond extract
- Heavy Cream → Half-and-half or whole milk
- Eggs → flax eggs
- Cinnamon → Pumpkin spice or apple pie spice
- Cornstarch → Arrowroot or tapioca starch
- Powdered Sugar → Finely blended granulated sugar
- Water → Milk or cream
Equipment
- Mixing Bowls
- Spatula
- Plastic Wrap
- Baking Sheet & Baking Tray
- Knife
Storage
Store cookies in an airtight container for up to 4 days. Refrigerate for up to 1 week. To freeze, place baked cookies on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months.
Top tips for Success!
- Chill the dough twice to keep the swirls clean and prevent spreading.
- Avoid overmixing once the dry ingredients are added.
- Use softened (not melted) butter for the filling to prevent leaking.
FAQ
If the dough isn’t properly chilled, the cinnamon filling softens too quickly and spreads. Chill before filling and again after rolling for clean swirls.
Absolutely. Form the dough into a log, wrap tightly, and refrigerate for up to 24 hours. Slice and bake straight from the fridge.
Dryness usually comes from too much flour or overbaking. Spoon and level your flour, and remove the cookies while the centers still look soft—they set as they cool.
Related
Looking for other dessert recipes like this? Try these:
The Best Cinnamon Roll Cookies (Soft Cookie Recipe)
Ingredients
Equipment
Method
- Brown the Butter: Start by browning your butter in a saucepan until it turns golden and smells nutty. Let it cool slightly, then mix it with the sugar until creamy. Add in the eggs, vanilla, and heavy cream, and mix until smooth. (WATCH VIDEO BELOW)
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry mixture to the wet ingredients and gently mix until a soft cookie dough forms. Don’t overmix — we want tender cookies!
- Roll + Chill: Transfer the dough onto plastic wrap and gently press or roll it into a rectangle. Chill for 10–15 minutes so it’s easier to work with.
- Make the Cinnamon Spread: Stir together the softened butter, brown sugar, cinnamon, and cornstarch until it forms a smooth paste.
- We want a spreadable cinnamon “butter” that glides onto the dough without tearing it.
- Fill + Roll: Spread the cinnamon filling over the chilled dough, leaving about an inch at the top clean so the roll seals nicely. Roll it up tightly, just like a cinnamon roll, wrap again, and chill for another 20 minutes.
- Slice + Coat: Slice the log into even cookie pieces. Gently press each one into a little “puck” and roll the sides in cinnamon sugar for that extra warmth and crunch.
- Bake: Bake at 350°F (175°C) for 11–15 minutes, depending on the thickness of your cookies. They should look set on the edges but still soft in the center.
- Glaze: Whisk the powdered sugar with water until smooth and drizzly.
- You want a glaze that melts into the warm swirls without fully running off.
- Drizzle over warm cookies, grab a glass of milk, and enjoy the most irresistible cinnamon roll cookies ever. (WATCH VIDEO BELOW)
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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