There’s something magical about the scent of cinnamon and sugar wafting from the oven—it instantly feels like the holidays. I created these Cinnamon Roll Cookies to capture that cozy bakery feeling in a simple, slice-and-bake form. They’ve become my favorite secret for stress-free, joyful holiday baking, and I think they make for absolutely perfect unique Christmas cookies. With no yeast and a dough you can make ahead, they’re a wonderful answer when you’re brainstorming Christmas baking ideas.
Honestly, if you’re looking for delightful and easy Christmas treats, this recipe is a dream. It delivers all the nostalgic charm of classic Christmas sweets in a format that’s ready whenever you are—perfect for last-minute guests or a quiet moment with a cup of tea. In my book, they rank among the very best holiday cookies the Christmas season can offer.
So, when you’re planning your menu and need some standout Christmas dessert ideas, I hope you’ll give these soft, spiced swirls a try. They bring the familiar comfort of a cinnamon roll into a simple, shareable cookie that’s sure to become a cherished part of your holiday traditions.
Looking for Cinnamon Roll Cookies inspiration? You'll love what we have! Explore more Christmas Cookie recipes or discover our Dessert Recipes favorites.
Why You’ll Love This Cinnamon Roll Cookies
- No yeast, no wait: Get that iconic cinnamon roll taste without proofing or rising.
- Gorgeous spiral slices: Every cookie looks like a little work of art.
- Freezer-friendly dough: Slice and bake straight from frozen for instant treats.
- Perfect texture: Soft and tender with a slightly chewy edge.
Ingredients & Tools
- 225 g unsalted butter, softened
- 150 g granulated sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
- 315 g all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the Filling:
- 75 g light brown sugar, packed
- 2 tbsp granulated sugar
- 1 1/2 tbsp ground cinnamon
- A pinch of salt
- For the Glaze (optional):
- 120 g powdered sugar, sifted
- 2-3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Notes: Using room temperature ingredients helps the dough come together smoothly. Don’t skip the salt—it makes the cinnamon and vanilla flavors pop.
Tools: Stand mixer or electric hand mixer, rubber spatula, plastic wrap, sharp serrated knife, baking sheets, parchment paper.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 2 g |
| Fat: | 8 g |
| Carbs: | 26 g |
| Fiber: | 1 g |
Serves: 24 cookies | Prep Time: 25 minutes | Cook Time: 12 minutes | Total Time: 37 minutes (plus chilling)
Before You Start: Tips & Ingredient Notes
- Butter temperature is everything. Your butter should be cool to the touch but soft enough that you can easily make an indentation with your finger. If it’s too melty, the dough will be greasy and hard to roll.
- Why chill the dough? Chilling the dough log is a non-negotiable step. It firms up the butter, which prevents the cookies from spreading too much in the oven and helps you get clean, neat slices without squishing the swirl.
- Don’t overwork the dough. Once you add the flour, mix just until the dough comes together. Over-mixing can develop the gluten and lead to tougher cookies, and we want them tender.
- Roll it tight! When you’re rolling the dough into a log, really try to get it as tight as possible. A loose roll can lead to gaps in your cinnamon swirl after baking.
How to Make Cinnamon Roll Cookies
Step 1: Start by creaming the butter and granulated sugar together in a large bowl. Use a stand mixer or electric hand mixer on medium speed, and beat for about 2-3 minutes until the mixture is pale, fluffy, and well combined. You’ll notice the texture change—it should look light and almost whipped. Then, beat in the egg and vanilla extract until everything is fully incorporated, scraping down the sides of the bowl as needed.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until a soft dough forms and no dry streaks of flour remain. Be careful not to overmix here—as soon as it looks uniform, you can stop. The dough will be soft and a little sticky, which is perfect.
Step 3: Turn the dough out onto a large piece of plastic wrap. Use your hands to press and shape it into a rough rectangle. Place another piece of plastic wrap on top and use a rolling pin to roll the dough into a rectangle that’s about 10×12 inches and 1/4-inch thick. This plastic wrap method prevents sticking and makes the whole process much cleaner.
Step 4: Now for the filling! In a small bowl, mix together the brown sugar, granulated sugar, cinnamon, and pinch of salt. Sprinkle this mixture evenly over the entire surface of your dough rectangle, leaving about a half-inch border on one of the long edges—this will help you seal the roll later.
Step 5: Time to create the iconic swirl. Starting from the long edge opposite the clean border, carefully and tightly roll the dough into a log, using the plastic wrap to help you lift and roll. Once it’s rolled, pinch the clean edge firmly to seal the log. You should have a nice, tight cylinder of dough filled with cinnamon sugar.
Step 6: Wrap the log tightly in its plastic wrap. Now, this is the most important part for perfect cookies—chill it! Place the log in the refrigerator for at least 2 hours, or up to 3 days. For the cleanest slices, you can even pop it in the freezer for 30-45 minutes before baking.
Step 7: When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Unwrap the chilled dough log—it should be firm. Using a sharp serrated knife, slice the log into 1/2-inch thick rounds. If you press down gently and use a sawing motion, you’ll get beautiful slices without deforming the swirl.
Step 8: Place the cookie slices about 2 inches apart on your prepared baking sheets. They don’t spread a huge amount, but they need a little room to breathe. Bake for 10-12 minutes, or until the edges are just barely starting to turn a light golden brown. The centers might still look a little soft—that’s perfect! They’ll firm up as they cool.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time on the hot pan helps them set up so they don’t fall apart when you move them.
Step 10: If you’re making the glaze, simply whisk the sifted powdered sugar, milk (or cream), and vanilla together in a small bowl until smooth. Start with 2 tablespoons of liquid and add more, a teaspoon at a time, until it reaches a drizzle-able consistency. Drizzle it over the completely cooled cookies and let it set before serving.
Storage & Freshness Guide
- Fridge: Store baked cookies in an airtight container for up to 5 days.
- Freezer: Freeze dough log for up to 3 months, or baked cookies for 2 months.
- Reviving: Warm cookies in a 300°F oven for 3–5 minutes to refresh crispness.
Serving Suggestions
Complementary Dishes
- A scoop of vanilla ice cream — The warm cookie paired with cold, creamy ice cream is a classic combo that’s hard to beat. The vanilla provides a simple, clean backdrop for the spiced cookie.
- A warm mug of apple cider — The apple and cinnamon flavors are a match made in autumn heaven. It enhances the cozy, spiced vibe of the cookies perfectly.
- A sharp cheese plate — A slice of aged cheddar or a creamy blue cheese can provide a wonderful savory contrast to the sweet, spiced cookies. It’s an unexpected but fantastic pairing.
Drinks
- Hot coffee with a dash of cream — The bitterness of the coffee cuts through the sweetness of the cookie and glaze, creating a perfectly balanced bite and sip.
- A glass of cold milk — It’s a timeless pairing for a reason. The creaminess of the milk is the ultimate soothing complement to the spiced, buttery cookie.
- Chai tea latte — The warm spices in the chai echo the cinnamon in the cookie, making the whole experience feel even more warm and comforting.
Something Sweet
- Simple glazed donut holes — For a full-on bakery-style treat, serve these cookies with some mini donuts. It doubles down on the sweet, doughy goodness.
- A small dish of lemon sorbet — The bright, tart lemon provides a refreshing and palate-cleansing contrast that keeps the cinnamon cookies from feeling too heavy.
- Chocolate-dipped strawberries — The rich, fruity chocolate offers a different kind of sweetness that plays nicely with the warm spice of the cookies.
Top Mistakes to Avoid
- Mistake: Using melted or too-soft butter. This is the number one reason cookies spread. Your butter should be soft but still cool. If it’s greasy or shiny, your dough log will be hard to handle and your cookies will be flat.
- Mistake: Skipping the chill time. I know it’s tempting to just slice and bake, but a firm, cold log is what gives you those clean swirls and prevents a puddle of cookie on your baking sheet. I’ve messed this up before too, and it’s a sad sight.
- Mistake: Over-baking the cookies. You want to take them out when the edges are just set and lightly golden. The centers will look underdone, but they continue to cook on the hot tray. Over-baked cookies lose that soft, roll-like texture.
- Mistake: Slicing with a dull knife. A blunt knife will press down and squish your beautiful log instead of slicing through it cleanly. A sharp serrated knife is your best friend here.
Expert Tips
- Tip: Roll the log on the counter to even it out. After you’ve initially formed the log, you can gently roll it back and forth on the counter (still in its plastic wrap) to create a more uniform cylinder. This helps all your cookies be the same size and bake evenly.
- Tip: Add a tiny bit of corn syrup to the filling. For a filling that stays soft and gooey and doesn’t leak out as much, mix in half a teaspoon of light corn syrup with the cinnamon-sugar. It acts as a binder and adds a lovely chew.
- Tip: Grate a little nutmeg into the dough. For an extra layer of warm, aromatic flavor, add a pinch of freshly grated nutmeg to the cookie dough along with the flour. It’s a subtle touch that makes a big difference.
- Tip: Freeze individual slices for fresh-baked cookies anytime. After slicing the chilled log, you can place the individual cookie slices on a parchment-lined tray, freeze them solid, and then transfer them to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
FAQs
Can I make the dough ahead of time?
Absolutely! This dough is perfect for making ahead. You can keep the wrapped log in the fridge for up to 3 days before slicing and baking. For longer storage, freeze the log for up to 3 months. When you’re ready, let it thaw slightly in the fridge before slicing, or add a couple of minutes to the baking time if you slice and bake from frozen.
Why did my cookies spread too much?
This almost always comes down to butter temperature or insufficient chilling. If your butter was too soft or melted, or if you didn’t chill the log long enough, the butter will melt too quickly in the oven, causing the cookies to spread. Make sure your dough log is firm to the touch before you even think about slicing it. Using a cool baking sheet for each batch also helps.
Can I use a different type of sugar for the filling?
You can experiment, but brown sugar is key for that classic, moist, molasses-like flavor and texture. Using all granulated sugar will result in a filling that’s a bit grainier and less soft. For a deeper flavor, you could try using dark brown sugar instead of light, which will give you a more robust molasses note.
My swirl fell apart when I sliced the cookies. What happened?
This usually happens if the dough was rolled too loosely or if it wasn’t chilled enough. A tight roll is crucial, and a firm, cold log is what allows the knife to cut cleanly through the layers without squishing them together. If your kitchen is very warm, try popping the sliced cookies back in the fridge for 10 minutes before baking to help them hold their shape.
Is the glaze necessary?
Not at all! The cookies are delicious and perfectly sweet on their own. The glaze adds an extra layer of sweetness and that classic “cinnamon roll” look, but it’s totally optional. If you want a lighter option, you could even just dust them with a little powdered sugar instead of making a full glaze.
Cinnamon Roll Cookies: An Easy No-Yeast Holiday Treat
Cinnamon Roll Cookies are the ultimate slice and bake cookies, offering all the cozy flavor of a cinnamon roll. A perfect, easy Christmas treat for your holiday baking list.
Ingredients
For the cookie dough:
-
225 g unsalted butter (softened)
-
150 g granulated sugar
-
1 large egg (at room temperature)
-
2 tsp pure vanilla extract
-
315 g all-purpose flour
-
1/2 tsp baking powder
-
1/4 tsp salt
For the Filling:
-
75 g light brown sugar (packed)
-
2 tbsp granulated sugar
-
1 1/2 tbsp ground cinnamon
-
salt (A pinch)
For the Glaze (optional):
-
120 g powdered sugar (sifted)
-
2-3 tbsp milk or heavy cream
-
1/2 tsp vanilla extract
Instructions
-
Start by creaming the butter and granulated sugar together in a large bowl. Use a stand mixer or electric hand mixer on medium speed, and beat for about 2-3 minutes until the mixture is pale, fluffy, and well combined. You’ll notice the texture change—it should look light and almost whipped. Then, beat in the egg and vanilla extract until everything is fully incorporated, scraping down the sides of the bowl as needed.01
-
In a separate bowl, whisk together the flour, baking powder, and salt. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until a soft dough forms and no dry streaks of flour remain. Be careful not to overmix here—as soon as it looks uniform, you can stop. The dough will be soft and a little sticky, which is perfect.02
-
Turn the dough out onto a large piece of plastic wrap. Use your hands to press and shape it into a rough rectangle. Place another piece of plastic wrap on top and use a rolling pin to roll the dough into a rectangle that’s about 10x12 inches and 1/4-inch thick. This plastic wrap method prevents sticking and makes the whole process much cleaner.03
-
Now for the filling! In a small bowl, mix together the brown sugar, granulated sugar, cinnamon, and pinch of salt. Sprinkle this mixture evenly over the entire surface of your dough rectangle, leaving about a half-inch border on one of the long edges—this will help you seal the roll later.04
-
Time to create the iconic swirl. Starting from the long edge opposite the clean border, carefully and tightly roll the dough into a log, using the plastic wrap to help you lift and roll. Once it's rolled, pinch the clean edge firmly to seal the log. You should have a nice, tight cylinder of dough filled with cinnamon sugar.05
-
Wrap the log tightly in its plastic wrap. Now, this is the most important part for perfect cookies—chill it! Place the log in the refrigerator for at least 2 hours, or up to 3 days. For the cleanest slices, you can even pop it in the freezer for 30-45 minutes before baking.06
-
When you're ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Unwrap the chilled dough log—it should be firm. Using a sharp serrated knife, slice the log into 1/2-inch thick rounds. If you press down gently and use a sawing motion, you’ll get beautiful slices without deforming the swirl.07
-
Place the cookie slices about 2 inches apart on your prepared baking sheets. They don’t spread a huge amount, but they need a little room to breathe. Bake for 10-12 minutes, or until the edges are just barely starting to turn a light golden brown. The centers might still look a little soft—that’s perfect! They’ll firm up as they cool.08
-
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time on the hot pan helps them set up so they don’t fall apart when you move them.09
-
If you're making the glaze, simply whisk the sifted powdered sugar, milk (or cream), and vanilla together in a small bowl until smooth. Start with 2 tablespoons of liquid and add more, a teaspoon at a time, until it reaches a drizzle-able consistency. Drizzle it over the completely cooled cookies and let it set before serving.10
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