You know that scent that makes the whole house feel like a warm sweater? This is that, but edible and shareable—if you’re feeling generous. These cinnamon-roll-inspired cookies have buttery swirls, crisp edges, and a gooey center that whispers, “Cancel your plans.” They bake fast, look impressive, and taste like your favorite bakery had a baby with a fall candle.
Spoiler: you’re going to need a second batch.
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Why This Recipe Works
Classic cinnamon rolls are great, but they take forever. These cookies borrow the best parts—swirls of cinnamon sugar, cream cheese glaze, and pillowy dough—without the waiting game. A touch of cornstarch and brown sugar keeps the centers tender while edges bake up perfectly chewy-crisp.
The rolled-and-sliced format gives you bakery-level spirals, minus the yeast anxiety. Plus, we’re using melted butter for speed and more caramelized flavor.
Ingredients Breakdown
- For the cookie dough:
- 2 1/2 cups (315 g) all-purpose flour – Structure without heaviness.
- 2 tsp cornstarch – Tender, bakery-style chew.
- 1/2 tsp baking soda – Lift without puffing too much.
- 1/2 tsp fine sea salt – Balances sweetness.
- 3/4 cup (170 g) unsalted butter, melted and cooled – Rich flavor and quick mixing.
- 3/4 cup (150 g) light brown sugar – Moisture + caramel notes.
- 1/3 cup (65 g) granulated sugar – Sweetness and crisp edges.
- 1 large egg + 1 large yolk – Moisture and chew.
- 2 tsp pure vanilla extract – Warm, round flavor.
- 1/4 tsp almond extract (optional) – Subtle bakery magic.
- For the cinnamon-sugar filling:
- 1/4 cup (55 g) unsalted butter, very soft – Spreadable base for the swirl.
- 1/2 cup (100 g) light brown sugar – Classic cinnamon roll sweetness.
- 1 tbsp ground cinnamon – The star of the show.
- 1/8 tsp ground nutmeg – Cozy depth.
- Pinch of salt – Keeps it from going flat.
- For the cream cheese drizzle:
- 3 oz (85 g) cream cheese, softened – Tangy, creamy finish.
- 2 tbsp unsalted butter, softened – Smooth texture.
- 3/4 cup (90 g) powdered sugar – Sweetness without graininess.
- 1–2 tbsp milk or heavy cream – For drizzling consistency.
- 1/2 tsp vanilla extract – Classic glaze flavor.
- Pinch of salt – Balances the sweetness.
Instructions
- Prep the basics: Line two baking sheets with parchment. Set out a large sheet of parchment for rolling.
Preheat oven to 350°F (175°C).
- Whisk dry ingredients: In a bowl, combine flour, cornstarch, baking soda, and salt. Set aside.
- Mix wet ingredients: In a separate large bowl, whisk melted, cooled butter with brown sugar and granulated sugar until glossy. Add egg, yolk, vanilla, and almond extract (if using).
Whisk until smooth.
- Bring it together: Stir the dry ingredients into the wet until just combined. The dough should be soft but not sticky. If it’s sticky, rest it 5 minutes to firm up.
- Make the filling: Stir soft butter, brown sugar, cinnamon, nutmeg, and salt into a spreadable paste.
- Roll the dough: Place dough on the reserved parchment.
Pat into a rectangle about 10 x 14 inches, roughly 1/4-inch thick. If it fights you, chill 5–10 minutes, then continue.
- Spread and roll up: Gently spread the cinnamon filling over the dough, leaving a 1/2-inch border on one long edge. Starting from the opposite long side, roll into a tight log using the parchment to help.
Seal the seam by pinching.
- Chill the log: Wrap the log in parchment or plastic and chill 30–45 minutes until firm but sliceable. This step keeps those spirals sharp.
- Slice: Using a sharp knife or unflavored dental floss (pro move), slice into 14–16 cookies, about 3/4-inch thick. Place on prepared sheets with 2 inches of space.
- Bake: Bake one sheet at a time for 10–12 minutes until edges are set and lightly golden but centers look just underdone.
Don’t overbake unless you enjoy regret.
- Cool: Let cookies rest on the sheet for 5 minutes, then move to a rack. They’ll firm up as they cool.
- Make the glaze: Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, salt, and just enough milk to drizzle.
If too thick, add milk by the teaspoon; too thin, add a bit more sugar.
- Drizzle and serve: Zigzag the glaze over warm (not hot) cookies. Cue applause, or at least satisfied silence.
Storage Tips
- Room temperature: Unglazed cookies keep in an airtight container for 3 days. Add a slice of bread in the container to maintain softness.
- Refrigerated: Glazed cookies last 4–5 days in a sealed container.
Bring to room temp before serving.
- Freezer: Freeze baked, unglazed cookies or the sliced raw dough for up to 2 months. Bake from frozen adding 1–2 minutes, then glaze.
- Make-ahead: The dough log can chill up to 24 hours. Slice and bake when ready.
What’s Great About This
- All the cinnamon-roll vibes, none of the yeast drama. You get spirals and frosting in under an hour (mostly hands-off).
- Chewy center, crisp edges. The dream texture combo thanks to cornstarch and brown sugar.
- Photogenic swirls. They look bakery-made, which is convenient for your feed, IMO.
- Flexible flavors. Spice it up with cardamom, swap glaze flavors, or add orange zest for holiday energy.
What Not to Do
- Don’t skip chilling the log. Warm dough equals spiral chaos and spreading.
- Don’t overbake. Pull them when the centers look slightly soft.
They finish on the sheet.
- Don’t roll too thin. A paper-thin rectangle will tear and overbake. Aim for 1/4-inch.
- Don’t drown the dough in filling. More isn’t always better; excess butter causes blowouts.
- Don’t glaze piping hot cookies. Unless you want disappearing frosting. Let them cool 10 minutes first.
Alternatives
- Maple Pecan Version: Add 1/4 tsp maple extract to the glaze, and sprinkle 1/2 cup finely chopped toasted pecans over the filling before rolling.
- Apple Cinnamon Upgrade: Spread a thin layer of finely diced sautéed apples (cooled, very dry) over the filling.
Reduce butter in the filling by 1 tbsp to compensate.
- Pumpkin Spice Twist: Replace nutmeg with 1 tsp pumpkin pie spice and add 2 tbsp pumpkin puree to the dough; add 2–3 tbsp extra flour to keep dough workable.
- Gluten-Free: Use a cup-for-cup gluten-free flour blend with xanthan gum. Chill a bit longer for cleaner slices.
- Dairy-Free: Use plant butter and dairy-free cream cheese; swap milk with almond or oat milk. Flavor stays excellent.
- No-Cream-Cheese Glaze: Simple vanilla glaze: 1 cup powdered sugar, 1–2 tbsp milk, 1/2 tsp vanilla, pinch of salt.
FAQ
Can I make the dough ahead of time?
Yes.
Keep the rolled log wrapped in the fridge up to 24 hours, or freeze up to 2 months. Slice and bake straight from cold; just add a minute or two if needed.
Why did my cookies spread too much?
Likely the dough wasn’t chilled enough, the butter was too warm, or you used too much filling. Also check your oven temperature—an inexpensive oven thermometer is a game changer, FYI.
Can I use store-bought cinnamon roll dough?
You can, but it bakes up breadier and less cookie-like.
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If you’re in a rush, slice the rolls thinner and bake at 350°F, watching closely. The texture won’t match this cookie dough, though.
How do I get perfect spirals?
Roll evenly, don’t overfill, and chill the log until firm. Use unflavored dental floss to slice: slide under, cross ends over the top, and pull tight for clean cuts.
Do I have to use the extra egg yolk?
It’s highly recommended.
The yolk adds richness and chew. If you skip it, expect a slightly drier cookie; reduce flour by 2 tablespoons to compensate.
Can I reduce the sugar?
Yes, reduce each sugar in the dough by 2 tablespoons and the filling sugar by 1 tablespoon. Texture will be a touch less tender but still great.
How do I reheat leftovers?
Microwave a cookie for 8–10 seconds or warm in a 300°F oven for 3–4 minutes.
If glazed, keep the heat gentle to avoid melting it into oblivion.
Wrapping Up
These Cinnamon Roll Fall Cookies hit every cozy button: warm spices, glossy swirls, and a creamy drizzle that tastes like a weekend morning. They’re fast, flexible, and instantly festive—no yeast, no drama. Bake a batch for friends, or “forget” to tell anyone and keep them for strategic snacking.
Either way, your kitchen is about to smell like victory.
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