There’s a moment every holiday season when I crave that perfect blend of cozy spice and sweet, soft dough—the kind you usually only get from a warm cinnamon roll. I wanted to capture that feeling in something I could share and pass around on a plate, and that’s how these Cinnamon Roll Inspired Cookies came to be. They’re my handheld answer to that craving: soft, chewy, and swirled with cinnamon sugar, making them truly unique Christmas cookies. I love how they bring people together, becoming a warm, comforting star among your holiday treats.
If you’re searching for inspired Christmas baking ideas, let this easy recipe be your guide. It takes the classic comfort of Christmas sweets and turns it into something wonderfully novel for your cookie tray. Whether you need charming Christmas dessert ideas for a party or just want your kitchen to smell like holiday magic, these swirled cookies are a must. They’re a fantastic, shareable addition to your holiday baking plans.
Finished with a drizzle of tangy cream cheese glaze, they are exactly the kind of holiday cookies Christmas memories are made of. Perfect for gifting, sharing with friends, or enjoying with a quiet cup of coffee, this recipe is a little piece of holiday baking magic. It turns simple ingredients into a spiced, comforting highlight of your Christmas dessert ideas.
Nothing beats a great Cinnamon Roll Inspired Cookies. Whether you're a fan of Christmas Cookie or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Cinnamon Roll Inspired Cookies
- Cozy flavor, no wait: All the iconic taste without yeast dough or proofing time.
- Soft and chewy: Tender base with crisp edges and a gooey cinnamon swirl inside.
- Beautifully swirled: Simple rolling technique creates marbled layers in every cookie.
- Perfect for any occasion: Fits holiday swaps, weekend projects, or a simple sweet treat.
Ingredients & Tools
Cookie Dough
- 225 g unsalted butter, softened
- 200 g light brown sugar
- 100 g granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 tsp pure vanilla extract
- 320 g all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
For the Filling
- 50 g unsalted butter, melted
- 100 g light brown sugar
- 1 tbsp ground cinnamon
For the Glaze
- 60 g full-fat cream cheese, softened
- 60 g powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
Tools: Stand mixer or electric hand mixer, mixing bowls, measuring spoons and cups, kitchen scale (highly recommended for accuracy), rolling pin, sharp knife, baking sheets, parchment paper or silicone baking mats.
Notes: Using room temperature ingredients is key for a smooth, creamy dough. Don’t skip the cornstarch—it’s the secret for super soft, bakery-style texture.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 3 g |
| Fat: | 13 g |
| Carbs: | 39 g |
| Fiber: | 1 g |
Serves: 18 | Prep Time: 25 minutes | Cook Time: 10-12 minutes | Total Time: 45 minutes (plus chilling)
Before You Start: Tips & Ingredient Notes
- Your butter needs to be just right. Softened butter should be cool to the touch but leave a slight indent when you press it. If it’s melty and greasy, your dough will spread too much. Take it out of the fridge about an hour before you start.
- Don’t rush the creaming step. Beating the butter and sugars together for a full 2-3 minutes until light and fluffy is non-negotiable. This incorporates air, which gives the cookies their lift and lovely texture.
- Chilling the dough is mandatory. I know it’s tempting to skip, but you must chill the rolled log of dough before slicing. This prevents the cookies from spreading into flat puddles and helps the swirls hold their shape beautifully in the oven.
- Use a sharp knife for clean slices. A dull knife will squish your beautifully swirled log. A sharp chef’s knife, wiped clean between cuts, will give you perfect, defined swirls on every cookie.
How to Make Cinnamon Roll Inspired Cookies
Step 1: First, make the cinnamon sugar filling. In a small bowl, stir together the 50g of melted butter, 100g of brown sugar, and 1 tablespoon of cinnamon until it forms a thick, spreadable paste. Set this aside while you work on the cookie dough. You’ll notice it has a lovely, glossy sheen from the butter.
Step 2: Now, for the cookie base. In the bowl of your stand mixer fitted with the paddle attachment, cream together the 225g of softened butter, 200g of brown sugar, and 100g of granulated sugar. Beat it on medium-high speed for a solid 2-3 minutes. The mixture should become noticeably paler in color and fluffy. Scrape down the sides of the bowl to make sure everything is incorporated.
Step 3: Add the whole egg, the extra egg yolk, and the 2 teaspoons of vanilla extract to the creamed butter and sugar. Mix on medium until just combined. The extra yolk adds richness and helps keep the cookies soft. The mixture might look a little curdled at this point—that’s perfectly normal, so don’t worry.
Step 4: In a separate bowl, whisk together the 320g of flour, 1 teaspoon of cornstarch, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have disappeared. Overmixing at this stage can lead to tough cookies.
Step 5: Here comes the fun part—assembling the swirl. Turn the soft cookie dough out onto a large piece of parchment paper. Place another sheet of parchment on top and use a rolling pin to roll the dough into a rough rectangle, about 10×12 inches and 1/2-inch thick. It doesn’t have to be perfect!
Step 6: Carefully peel off the top layer of parchment. Use an offset spatula or the back of a spoon to spread the cinnamon filling in a thin, even layer over the entire surface of the dough, leaving just a tiny border around the edges.
Step 7: Now, starting from one of the long sides, use the bottom parchment paper to help you tightly roll the dough into a log, just like you would for cinnamon rolls. Once it’s rolled, gently press the seam to seal it. Wrap the entire log snugly in the parchment paper and then in plastic wrap.
Step 8: This is the most critical wait: chill the log. Place it in the freezer for 45-60 minutes or in the refrigerator for at least 3-4 hours, preferably overnight. The dough must be firm to the touch. This sets the swirl and ensures your cookies hold their shape.
Step 9: When you’re ready to bake, preheat your oven to 175°C (350°F) and line baking sheets with parchment paper. Unwrap the firm dough log and, using a sharp knife, slice it into 18 even rounds, about 3/4-inch thick. If the log cracks a little, just gently press the dough back together.
Step 10: Place the cookie slices on your prepared baking sheets, leaving about 2 inches between them as they will spread a little. Bake for 10-12 minutes. The edges will be lightly golden, but the centers should still look soft and slightly underdone. This is the key to a chewy cookie!
Step 11: While the cookies bake, whisk together the glaze. Beat the 60g of softened cream cheese until smooth, then gradually whisk in the 60g of powdered sugar, 1/2 teaspoon of vanilla, and enough milk or cream (start with 1 tablespoon) to reach a drizzle-able consistency.
Step 12: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once they are just warm or completely cool, drizzle the cream cheese glaze generously over the top. Then, try to resist eating them all at once.
Storage & Freshness Guide
- Fridge: Store glazed cookies in an airtight container for up to 5 days.
- Freezer: Freeze unglazed baked cookies for up to 3 months; thaw and glaze before serving.
- Reviving: Warm in microwave for 10 seconds to restore soft, gooey texture.
Serving Suggestions
Complementary Dishes
- A scoop of vanilla bean ice cream — The warm, spiced cookie paired with cold, creamy ice cream is a classic dessert combo that feels incredibly indulgent.
- A warm mug of apple cider — The spices in the cider and the cookie harmonize beautifully, creating the ultimate autumnal or winter treat.
Drinks
- A strong cup of black coffee — The bitterness of the coffee cuts through the sweetness of the cookie and glaze perfectly, making for a balanced and satisfying pairing.
- A glass of cold milk — It’s a timeless pairing for a reason. The creaminess of the milk is the perfect partner to the soft, spiced cookie.
Something Sweet
- A simple fruit salad with orange zest — The bright, fresh acidity of the fruit provides a lovely, palate-cleansing contrast after the rich, spiced cookies.
- A small square of dark chocolate — A bite of high-quality dark chocolate alongside the cookie enhances the warm spice notes and adds another layer of sophistication.
Top Mistakes to Avoid
- Mistake: Using melted butter for the cookie dough. This is the number one reason cookies spread too much. You need softened butter to cream properly with the sugar and create the right structure.
- Mistake: Skipping or shortening the chill time. I’ve messed this up before too, thinking 30 minutes in the freezer would be enough. A firm log is essential for clean slices and cookies that don’t bake flat.
- Mistake: Overbaking the cookies. They continue to cook on the hot baking sheet after you take them out. Pull them when the edges are set but the centers still look soft and puffy for the perfect chewy texture.
- Mistake: Spreading the cinnamon filling too thick. A thin, even layer is what you want. A thick layer can leak out during baking and cause the cookies to stick or burn on the bottom.
Expert Tips
- Tip: Roll the dough between parchment. This prevents adding extra flour, which can dry out the cookies, and makes the rolling process completely mess-free. It’s a game-changer.
- Tip: Score the log before slicing. For perfectly even cookies, use a ruler and a knife to lightly score the chilled log into 18 sections before you make your final cuts. It’s a small step that makes a big difference.
- Tip: Make the log ahead of time. The dough log can be kept in the fridge for up to 3 days or frozen for a month. Just slice and bake whenever a cookie craving strikes—it’s the ultimate ready-to-bake treat.
- Tip: Warm the cookies before serving. If you have leftovers (a big if!), pop a cookie in the microwave for 10 seconds before serving. It will taste just-baked, with a soft, gooey center and warm glaze.
FAQs
Can I make these cookies without a stand mixer?
Absolutely! An electric hand mixer will work just fine. You can even mix the dough by hand with a sturdy wooden spoon and some elbow grease—just make sure you really beat the butter and sugars until they are light and fluffy. It will take a bit more time and effort, but the result is totally worth it.
Why did my cookies spread too much?
This usually comes down to two things: butter that was too warm or not chilling the dough long enough. If your kitchen is warm, the butter in your dough might have softened too much. Next time, after slicing, you can pop the baking sheet with the unbaked cookies into the freezer for 10 minutes before they go into the oven to help them set quickly.
Can I freeze the baked cookies?
You can, but they are best fresh. If you do freeze them, freeze them without the glaze. Place the cooled, unglazed cookies in a single layer on a baking sheet to freeze solid, then transfer to an airtight container or freezer bag. Thaw at room temperature and drizzle with fresh glaze just before serving.
My cinnamon filling leaked out. What happened?
A little leaking is normal, but a lot usually means the filling was spread too thickly or too close to the edges. Make sure you leave a small border of plain dough around the entire rectangle. Also, ensure your dough log is rolled tightly and is very cold before baking, which helps seal everything in.
Can I use a different type of sugar?
The brown sugar is crucial for its molasses flavor and moisture, which contributes to the soft texture and that classic cinnamon roll taste. I wouldn’t recommend substituting it. For the filling, using only granulated sugar would make it more gritty and less paste-like, so stick with brown sugar there, too.
Cinnamon Roll Inspired Cookies: A Soft Chewy Holiday Treat
Cinnamon Roll Inspired Cookies deliver all the cozy, spiced comfort of a gooey bun in a soft-baked treat. They're the perfect, unique Christmas cookies for your holiday baking lineup.
Ingredients
For the Cookie Dough:
-
225 g unsalted butter (softened)
-
200 g light brown sugar
-
100 g granulated sugar
-
1 large egg (at room temperature)
-
1 egg yolk (at room temperature)
-
2 tsp pure vanilla extract
-
320 g all-purpose flour
-
1 tsp cornstarch
-
0.5 tsp baking soda
-
0.5 tsp salt
For the Filling:
-
50 g unsalted butter (melted)
-
100 g light brown sugar
-
1 tbsp ground cinnamon
For the Glaze:
-
60 g full-fat cream cheese (softened)
-
60 g powdered sugar
-
1-2 tbsp milk or cream
-
0.5 tsp vanilla extract
Instructions
-
First, make the cinnamon sugar filling. In a small bowl, stir together the 50g of melted butter, 100g of brown sugar, and 1 tablespoon of cinnamon until it forms a thick, spreadable paste. Set this aside while you work on the cookie dough. You’ll notice it has a lovely, glossy sheen from the butter.01
-
Now, for the cookie base. In the bowl of your stand mixer fitted with the paddle attachment, cream together the 225g of softened butter, 200g of brown sugar, and 100g of granulated sugar. Beat it on medium-high speed for a solid 2-3 minutes. The mixture should become noticeably paler in color and fluffy. Scrape down the sides of the bowl to make sure everything is incorporated.02
-
Add the whole egg, the extra egg yolk, and the 2 teaspoons of vanilla extract to the creamed butter and sugar. Mix on medium until just combined. The extra yolk adds richness and helps keep the cookies soft. The mixture might look a little curdled at this point—that’s perfectly normal, so don’t worry.03
-
In a separate bowl, whisk together the 320g of flour, 1 teaspoon of cornstarch, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have disappeared. Overmixing at this stage can lead to tough cookies.04
-
Here comes the fun part—assembling the swirl. Turn the soft cookie dough out onto a large piece of parchment paper. Place another sheet of parchment on top and use a rolling pin to roll the dough into a rough rectangle, about 10x12 inches and 1/2-inch thick. It doesn’t have to be perfect!05
-
Carefully peel off the top layer of parchment. Use an offset spatula or the back of a spoon to spread the cinnamon filling in a thin, even layer over the entire surface of the dough, leaving just a tiny border around the edges.06
-
Now, starting from one of the long sides, use the bottom parchment paper to help you tightly roll the dough into a log, just like you would for cinnamon rolls. Once it’s rolled, gently press the seam to seal it. Wrap the entire log snugly in the parchment paper and then in plastic wrap.07
-
This is the most critical wait: chill the log. Place it in the freezer for 45-60 minutes or in the refrigerator for at least 3-4 hours, preferably overnight. The dough must be firm to the touch. This sets the swirl and ensures your cookies hold their shape.08
-
When you’re ready to bake, preheat your oven to 175°C (350°F) and line baking sheets with parchment paper. Unwrap the firm dough log and, using a sharp knife, slice it into 18 even rounds, about 3/4-inch thick. If the log cracks a little, just gently press the dough back together.09
-
Place the cookie slices on your prepared baking sheets, leaving about 2 inches between them as they will spread a little. Bake for 10-12 minutes. The edges will be lightly golden, but the centers should still look soft and slightly underdone. This is the key to a chewy cookie!10
-
While the cookies bake, whisk together the glaze. Beat the 60g of softened cream cheese until smooth, then gradually whisk in the 60g of powdered sugar, 1/2 teaspoon of vanilla, and enough milk or cream (start with 1 tablespoon) to reach a drizzle-able consistency.11
-
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once they are just warm or completely cool, drizzle the cream cheese glaze generously over the top. Then, try to resist eating them all at once.12
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