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Easy Cinnamon Roll Cookies on a festive plate

Cinnamon Roll Cookies

These easy-to-make Cinnamon Roll Cookies are the perfect last-minute Christmas Cookie recipe and a must-bake for lovers of cinnamon rolls! 

Course cookies,, Snack
Cuisine canada, usa
Keyword Christmas baking, Christmas cookies, cinnamon cookies, cinnamon rolls, easy Christmas cookies, holiday baking
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 50 cookies
Calories 60 kcal
Author Kiki Johnson


  • 60 g soft butter
  • 50 g cream cheese at room temperature
  • 80 g sugar
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1 large egg yolk at room temperature
  • 150 g flour
  • 30 g cornstarch
  • 1/4 tsp baking powder
  • 50 g brown sugar
  • 30 g white sugar
  • 2,5 tsp ground cinnamon
  • 1/2 tsp ground cardamom optional
  • 1 pinch salt
  • 30 g butter


  1. With the paddle attachment of your mixer, beat butter and cream cheese for 2 to 3 minutes until fluffy and light, then add the sugar gradually and beat for another 2 minutes. Beat in salt, vanilla and egg yolk. 

  2. Stir together flour, cornstarch and baking powder and sieve over the batter. Combine everything into a smooth dough. Roll out dough between 2 layers of cling film. You are aiming at a rectangle of about 20x30 cm.The dough should be quite easy to work with. Should it crack, smooth the dough out with your fingers.

  3. In a small bowl, combine sugars, spices and salt. Melt the butter in the microwave and brush rectangle with the butter. Sprinkle the sugar mixture on top, saving about 2 tbsp for later. 

  4.  Roll the dough up tightly– and very slowly, using the cling film as a help. Wrap the log tightly in cling film and chill for 3 to 4 hours. The chilling is the most important step as it prevents the cookies from spreading too much in the oven and losing their cinnamon roll shape! You are also not gonna be able to cut them neatly if not chilled properly, so do not rush this.

  5. Preheat the oven to 180 C. Remove cling film and cut cookies into slices of about half a centimetre thickness. Bake for 12 minutes and let cool on a rack. Enjoy! 

Recipe Notes

Store the cookies in metal tins and consume within 2 to 3 weeks.