What do you get when you cross a cinnamon roll and a cookie? A Soft Baked Cinnamon Roll Cookie! These cookies taste like delicious, cinnamon-y, soft-baked cookies, but are much easier to make because there is no yeast, waiting time for dough to rise, and nothing to roll. Just a cute little cinnamon roll flavored cookie. Quick, easy and delicious!
I’ve been very vocal over the years about how cookies are my favorite dessert EVER, and this is still true. However, if I had to pick a second favorite, it’s got to be cinnamon rolls. If you like real-deal cinnamon rolls, you’ve got to check out my Real Deal Vegan Cinnamon Rolls and my Gluten-Free Cinnamon Rolls, both of which I make around the holidays!
I mean, who doesn’t love a soft, slightly chewy bun filled with warm cinnamon and spices, and topped with a creamy frosting or icing? Just the thought is enough to make my mouth water!
However, this is not your typical cinnamon roll recipe… nor is it your typical cookie recipe. It is the best of both worlds, because for this recipe, we’re making cinnamon roll cookies!
I call these cinnamon rolls cookies because they taste exactly like a cinnamon roll from Cinnabon, but in a soft-baked cookie form. And because there is no yeast or rolling dough involved, they are perfect for those of you who don’t consider yourselves bakers or have the time to spend making real cinnamon rolls! In fact, they’re just as easy to make as my Life Changing Tahini Chocolate Chip Cookies are, and when it comes to cookies, it doesn’t get any easier than that!
If you want to get fancy, you can put the frosting in a piping bag and make swirls akin to a cinnamon roll, but sometimes I’m lazy, and just want to get the job done – smear that frosting on top and call it a day!
Oh, and while we’re on the cinnamon roll note, if you’re looking for a good cinnamon roll recipe, you’ve got to try my Cinnamon Roll Skillet Cake. It’s delicious, and will become a new staple for you!
What You Need to Make These Soft Baked Cinnamon Roll Cookies
- Butter: I use real butter in this recipe, and I definitely recommend it here, but you can substitute for a vegan butter.
- Sugar: In this recipe, we’ll be using a combination of both brown sugar and granulated sugar, and the reason for this is for texture. If you want to omit both and use coconut sugar instead, you can do that. Just note that the color of the cookies will be darker because coconut sugar is darker in color.
- Vanilla Extract: Vanilla extract is essential for both the cookies and the frosting. Don’t skip it!
- Eggs: You need two eggs for this recipe, and if you don’t eat eggs, that’s ok – you can substitute for flax eggs! To make one flax egg, simply whisk together 1 tablespoon of ground flax seed meal + 3 tablespoons water, and let it sit for about 10 minutes to thicken.
- Gluten-Free Flour: I recommend using a 1:1 gluten-free flour, like the Bob’s Red Mill brand. That one is my favorite!
- Baking Powder: Baking powder will help these cookies rise and make them nice and fluffy!
- Cinnamon: You can’t make cinnamon roll cookies without the cinnamon!
- Salt: A pinch of salt is necessary in cookies!
- Cream Cheese: Cream cheese frosting is a must, whether we’re talking about cinnamon rolls or cinnamon roll cookies!
- Powdered Sugar: Powdered sugar will make the frosting sweet, and bring it to the right consistency!
- Water or Milk: You can use water or milk, as needed, to thin out the frosting. Either one works just as well!
How to Make These Soft Baked Cinnamon Roll Cookies
- Start by beating together the butter, sugars, and vanilla in the bowl of a stand mixer or a large mixing bowl. Then, add in the eggs and make sure that everything is fully incorporated.
- Next, add in the remaining cookie ingredients – the flour, baking soda, cinnamon, and salt – and mix gently until a dough forms.
- Chill the dough for 30 minutes in the fridge. This helps so that the cookies do not spread into flat pancakes while baking them in the oven!
- While the dough is chilling, preheat the oven to 375 F and line a baking sheet with parchment paper.
- Once the dough has finished chilling, form the dough into 12 2-inch balls and line them up on the baking sheet. Gently flatten them with the palm of your hand.
- Bake for 8-9 minutes – they should be soft still, but will harden just enough.
- Transfer your cookies to a cooling rack to cool.
- While the cookies are cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese, butter and vanilla extract. Then slowly add in the powdered sugar. This should be THICK, so you can ice the cookies once they are cool. If it is TOO thick, add a teaspoon or two of water/milk, until desired consistency is reached.
- Once your cookies are cool, spread some frosting on top of each cookie.
Storing Instructions
I recommend storing your cookies and frosting separately, in the fridge, for up to one week! If you like a softer cookie, you can also leave them out on the counter, in an airtight container, and they should stay fresh for a few days.
If you choose to store the cookies already frosted, I would keep them for about 3 days! Otherwise the frosting may get too hard, and/or the cookies will get soggy.
If you make this recipe, be sure to leave a review and rating below! And of course, since I practically live on Instagram, be sure to tag me in your creations so I can repost on my IG stories. xx
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs room temperature
- 2 ¾ cups gluten-free flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
For the Frosting
- 4 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 1-2 teaspoons water or milk, as needed, to thin
- cinnamon on top, if desired
Instructions
- Start by beating together the butter, sugars, and vanilla in the bowl of a stand mixer or a large mixing bowl. Then, add in the eggs and make sure that everything is fully incorporated.
- Next, add in the remaining cookie ingredients – the flour, baking powder, cinnamon, and salt – and mix gently until a dough forms.
- Chill the dough for 30 minutes in the fridge. This helps so that the cookies do not spread into flat pancakes while baking them in the oven!
- While the dough is chilling, preheat the oven to 375 F and line a baking sheet with parchment paper.
- Once the dough has finished chilling, form the dough into 12 2-inch balls and line them up on the baking sheet. Gently flatten them with the palm of your hand.
- Bake for 8-9 minutes – they should be soft still, but will harden just enough.
- Transfer your cookies to a cooling rack to cool.
- While the cookies are cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese, butter and vanilla extract. Then slowly add in the powdered sugar. This should be THICK, so you can ice the cookies once they are cool. If it is TOO thick, add a teaspoon or two of water/milk, until desired consistency is reached.
- Once your cookies are cool and your frosting is finished, spread it on top of each cookie.
Rate & review
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What others are saying
i absolutely love your recipes! i had a quick q – can i use regular flour instead of gluten free flour?
Hi Janaki, good question! This recipe has not been tested with regular flour, so I cannot guarantee it’ll turn out the same. However you are welcome to test it out, and if you do, please report back on how it works for you!
These cookies were soooo good!! My husband and I gifted jars of treats and Christmas goodies this year to family members, and this cookie was by far everyone’s favorite. Will definitely be making again! I was concerned pulling them out of the over that they weren’t cooked enough. But, they did harden just enough to stay soft but able to be iced without falling apart. The texture and all of it is just perfect! Thank you!
Aww, what a wonderful gift, Samantha! Thank you so much for sharing such a sweet review, and thank you for making these for your loved ones! Your review has totally made my day. 🙂
I would like to make these for a cookie exchange. Is it possible to double, or even triple the recipe? Thank you.
Hi Karen! Yes, you absolutely can double or triple this recipe. I hope you enjoy them!