Cinnamon Roll Cookies Recipe – Easy Soft Holiday Cookies You’ll Love

Cinnamon Roll Cookies Recipe – Easy Soft Holiday Cookies You’ll Love

Introduction

Warm, sweet, and swirling with that signature cinnamon aroma—these soft cinnamon roll cookies are the kind of treat that make your house smell like a bakery on Christmas morning. You know the feeling when you bite into a gooey cinnamon roll, and everything else just melts away for a second? That’s what inspired me to create this cinnamon roll cookies recipe. I wanted those same cozy, spiced flavors in a grab-and-go cookie form—no yeast, no waiting, just pure holiday bliss in every bite.

The first time I whipped up these cookies, it was a snowy December afternoon, and I’d run out of patience (and time) for traditional cinnamon rolls. I thought, “What if I could get that same cinnamon-sugar swirl but in a soft, chewy cookie?” Several batches (and a couple of kitchen messes) later, I landed on this version: pillowy soft cookies, rolled up with brown sugar and cinnamon, then topped with a sweet, creamy glaze—basically, everything you love about cinnamon rolls without the fuss.

As someone who’s baked for every holiday, potluck, and bake sale in town, I can honestly say these cinnamon roll cookies are always a hit. They’re festive, fun, and ridiculously easy to make. Families love them, kids beg for seconds, and I’ve even caught adults sneaking extras when they think no one’s looking. If you’re after a soft holiday cookie that’s as beautiful as it is delicious, this is your new go-to. Trust me, after testing and tasting these cookies more times than I can count (someone has to do it!), I know you’ll fall in love with every soft, cinnamony bite.

Why You’ll Love This Cinnamon Roll Cookies Recipe

Let’s face it—holiday baking can get a little overwhelming. But not with these cinnamon roll cookies! Here’s why I keep coming back to this recipe, and why I think you’ll adore it too:

• Quick & Easy: No long rise times or complicated steps. You’ll have a batch of cookies in under 40 minutes, which means more time to enjoy with family or sneak in a Hallmark movie.
• Simple Ingredients: Most of what you need is probably already in your pantry—flour, butter, cinnamon, sugar, and a little sour cream for that bakery-soft crumb.
• Perfect for Holidays (and Beyond!): These cookies look just as cute on a Christmas cookie tray as they do at a spring brunch. They’re the ultimate crowd-pleaser.
• Kid & Adult Approved: I’ve had toddlers, teens, and grandparents all rave about these. One neighbor even called them “dangerously good.”
• Unbelievably Delicious: Imagine the gooey middle of a cinnamon roll, but in a soft, handheld cookie. The swirl of buttery cinnamon and that sweet vanilla glaze… just try to eat one and stop.

What sets this recipe apart from all the rest? For one, the dough is enriched with a splash of sour cream, which keeps the cookies super soft and tender. Blending brown and white sugar in the filling gives a deeper caramel flavor (a tip I picked up after accidentally grabbing the wrong measuring cup—happy accident!). And rolling the dough tightly means you get that classic cinnamon swirl in every cookie.

Honestly, these cookies are the best of both worlds: all the comfort of a cinnamon roll, but none of the waiting around for dough to rise. They’re so easy, you might find yourself making them all year long—holiday or not.

Ingredients Needed for Soft Cinnamon Roll Cookies

This cinnamon roll cookies recipe uses everyday ingredients to create soft, swirled cookies that taste like a bakery treat. Here’s everything you’ll need (plus a few tips and swaps I’ve tried along the way!).

• For the Cookie Dough:
  • 2 1/4 cups (281g) all-purpose flour (scoop and level for accuracy)
  • 1/2 teaspoon baking powder (gives a gentle lift—don’t skip it!)
  • 1/2 teaspoon baking soda (helps with soft texture)
  • 1/2 teaspoon salt (balances the sweetness)
  • 3/4 cup (170g) unsalted butter, softened (for rich flavor; use plant-based butter for dairy-free)
  • 3/4 cup (150g) granulated sugar (for sweetness and structure)
  • 1/4 cup (50g) packed brown sugar (adds moisture and depth)
  • 1 large egg, room temperature (helps bind and tenderize)
  • 2 teaspoons vanilla extract (for warmth—use real vanilla if you can!)
  • 1/4 cup (60ml) sour cream, room temperature (the secret to super soft cookies—plain Greek yogurt works in a pinch!)
• For the Cinnamon Swirl Filling:
  • 1/4 cup (55g) unsalted butter, melted (makes spreading easy—again, plant-based is fine)
  • 1/3 cup (70g) packed brown sugar (for that gooey cinnamon roll center)
  • 1 1/2 teaspoons ground cinnamon (adjust to taste; I love Saigon cinnamon for extra punch)
• For the Glaze:
  • 1 cup (120g) powdered sugar (for a smooth, sweet finish)
  • 2-3 tablespoons (30-45ml) milk (add slowly until you get a pourable glaze—dairy or non-dairy works)
  • 1/2 teaspoon vanilla extract (for flavor)

A few ingredient notes:

• For gluten-free, swap in a 1:1 gluten-free baking flour (I’ve had good luck with King Arthur).
• You can use low-fat sour cream or yogurt, but full-fat really gives the best soft texture.
• If you want to bump up the holiday flavor, try adding a pinch of nutmeg or even a dash of cardamom to the filling.
• Don’t have brown sugar? Sub in coconut sugar for a slightly different twist.

I always say, recipes are just a starting point—don’t be afraid to riff with what you have!

Equipment Needed

You don’t need a fancy kitchen to whip up these cinnamon roll cookies. Here’s what I use every time:

• Mixing Bowls: One large, one medium (stainless steel or glass work best—easy to clean and won’t stain from cinnamon).
• Hand Mixer or Stand Mixer: Either works. I use my trusty hand mixer when I’m feeling nostalgic, but a stand mixer makes things speedier.
• Measuring Cups and Spoons: For accuracy—especially with flour. (Pro tip: fluff your flour, spoon it into the cup, then level off for best results!)
• Rolling Pin: To roll out the dough. If you don’t have one, a clean wine bottle does the trick in a pinch!
• Sharp Knife or Bench Scraper: For slicing the dough log into cookies. Dental floss (unflavored!) also cuts neat rounds without squishing—yes, really.
• Baking Sheets: Line with parchment for easy cleanup and even baking.
• Wire Rack: For cooling so the glaze sets nicely.
• Spatula or Offset Spreader: Makes spreading the cinnamon filling easy and even.

No need for specialty gadgets—just good, basic tools. If you’re on a budget, I’ve found that most dollar-store spatulas and rolling pins work just fine! I always wash my rolling pin by hand to keep it lasting (learned that the hard way when I put one through the dishwasher—oops).

How to Make Delicious Soft Cinnamon Roll Cookies

1. Mix the Dry Ingredients:
   In a medium bowl, whisk together 2 1/4 cups (281g) flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside. (Tip: Whisking ensures even distribution, so you don’t get salty bites!)
2. Cream the Butter and Sugars:
   In a large bowl, beat 3/4 cup (170g) softened butter, 3/4 cup (150g) granulated sugar, and 1/4 cup (50g) brown sugar with a hand or stand mixer until fluffy—about 2-3 minutes. It should look pale and creamy. (If your butter’s too cold, microwave it for 10 seconds.)
3. Add Wet Ingredients:
   Beat in 1 large egg and 2 teaspoons vanilla extract until well combined. Scrape down the sides. Add 1/4 cup (60ml) sour cream and mix again. The dough may look a little curdled—totally normal!
4. Combine Wet and Dry:
   Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated. Do not over-mix, or the cookies might get tough. The dough will be soft and a bit sticky.
5. Chill the Dough:
   Cover the bowl and refrigerate for 30 minutes. This makes rolling out easier and helps the cookies keep their shape.
6. Prepare the Filling:
   In a small bowl, mix together 1/4 cup (55g) melted butter, 1/3 cup (70g) brown sugar, and 1 1/2 teaspoons cinnamon until smooth and spreadable.
7. Roll Out the Dough:
   On a lightly floured surface, roll the chilled dough into a rectangle about 1/4-inch (6mm) thick—roughly 12×8 inches (30x20cm). If the dough sticks, dust with a little flour.
8. Spread the Filling:
   Evenly spread the cinnamon mixture over the dough, all the way to the edges. Use an offset spatula or the back of a spoon.
9. Roll and Slice:
   Starting from the long side, gently roll the dough into a tight log. Use a bench scraper to help lift if it sticks. If the dough cracks, just press it back together. Slice into 1/2-inch (1.25cm) thick rounds using a sharp knife or dental floss.
10. Arrange and Bake:
    Place cookies cut-side up on a parchment-lined baking sheet, 2 inches apart. Bake in a preheated 350°F (175°C) oven for 9-11 minutes, until just barely golden at the edges. They should look puffed and soft—the centers will finish setting as they cool

Cinnamon Roll Cookies

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• Author: Emily Rhodes
• Total Time: 35 minutes
• Yield: 24 cookies 1x

Print Recipe

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Description

These soft cinnamon roll cookies capture all the cozy, spiced flavors of classic cinnamon rolls in a quick and easy cookie form. Perfect for holidays or any time you crave a sweet, swirled treat with a creamy glaze.

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Ingredients

Scale 1x2x3x

• 2 1/4 cups (281g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup (60ml) sour cream, room temperature
• 1/4 cup (55g) unsalted butter, melted (for filling)
• 1/3 cup (70g) packed brown sugar (for filling)
• 1 1/2 teaspoons ground cinnamon (for filling)
• 1 cup (120g) powdered sugar (for glaze)
• 2–3 tablespoons (30-45ml) milk (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)

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Instructions

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, beat softened butter, granulated sugar, and brown sugar with a hand or stand mixer until fluffy, about 2-3 minutes.
3. Beat in egg and vanilla extract until well combined. Scrape down the sides. Add sour cream and mix again.
4. Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated. Do not over-mix.
5. Cover the bowl and refrigerate the dough for 30 minutes.
6. In a small bowl, mix together melted butter, brown sugar, and cinnamon for the filling until smooth.
7. On a lightly floured surface, roll the chilled dough into a rectangle about 1/4-inch thick (roughly 12×8 inches).
8. Evenly spread the cinnamon mixture over the dough, all the way to the edges.
9. Starting from the long side, gently roll the dough into a tight log. Slice into 1/2-inch thick rounds using a sharp knife or dental floss.
10. Place cookies cut-side up on a parchment-lined baking sheet, 2 inches apart.
11. Bake in a preheated 350°F (175°C) oven for 9-11 minutes, until just barely golden at the edges. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
12. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over cooled cookies before serving.

Notes

For gluten-free cookies, substitute a 1:1 gluten-free baking flour. Full-fat sour cream or yogurt yields the softest texture. Add a pinch of nutmeg or cardamom to the filling for extra holiday flavor. If dough cracks while rolling, simply press it back together. Dental floss makes slicing the dough log easy and neat.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 13
• Sodium: 70
• Fat: 6
• Saturated Fat: 3.5
• Carbohydrates: 23
• Fiber: 0.5
• Protein: 2

Keywords: cinnamon roll cookies, soft holiday cookies, cinnamon cookies, easy cookie recipe