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+ servings

Soft Baked Cinnamon Roll Cookies

5 from 1 vote
Nicole Modic
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
SERVES 12 Cookies
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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!


For the Cookies:

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs room temperature
  • 2 3/4 cups gluten-free flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/4 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


  • 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.

Did you make this recipe?

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in your posts and I’ll re-share!