Go Back
–+ servings
Cinnamon roll cookies

The Best Cinnamon Roll Cookies (Soft Cookie Recipe)

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients
  • ¾ cup salted butter
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
Cinnamon Spread
  • 1 ½ tablespoon softened butter
  • 3 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon cornstarch
Glaze
  • ½ cup powdered sugar
  • 2 tbsp water

Equipment

Method
 

  1. 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)
  2. 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!
  3. 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.
  4. Make the Cinnamon Spread: Stir together the softened butter, brown sugar, cinnamon, and cornstarch until it forms a smooth paste.
  5. We want a spreadable cinnamon “butter” that glides onto the dough without tearing it.
  6. 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.
  7. 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.
  8. 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.
  9. Glaze: Whisk the powdered sugar with water until smooth and drizzly.
  10. You want a glaze that melts into the warm swirls without fully running off.
  11. Drizzle over warm cookies, grab a glass of milk, and enjoy the most irresistible cinnamon roll cookies ever. (WATCH VIDEO BELOW)

Notes

Tried this recipe?Let us know how it was!