Easy No Chill Cinnamon Roll Cookies – Soft and Chewy

Craving something sweet, buttery, and filled with cozy cinnamon flavor, but don’t want to wait for cookie dough to chill? These No Chill Cinnamon Roll Cookies are the perfect solution! With a soft sugar cookie base and a beautiful cinnamon swirl, they look just like mini cinnamon rolls but bake in a fraction of the time. Whether you’re making them for the holidays, a bake sale, or a weekday treat, these cookies come together fast and taste like they came from a bakery.

Why You’ll Love No Chill Cinnamon Roll Cookies

• No chill time means instant satisfaction! You can go from mixing the dough to baking in just minutes. No waiting around for chilling or resting. Perfect for last-minute cravings or quick holiday baking. This recipe fits easily into a busy schedule without compromising on flavor.

• They look just like mini cinnamon rolls! With their beautiful spiral swirl, these cookies are eye-catching on any dessert tray. They’re a great option for parties or gift boxes when you want something that stands out. The swirl also adds layers of cinnamon sweetness in every bite.

• Soft, buttery, and full of cinnamon sugar flavor. These cookies have a soft sugar cookie base with a melt-in-your-mouth texture. The cinnamon-sugar filling brings in that classic comforting flavor everyone loves. Each bite is warm, cozy, and totally irresistible.

• Optional glaze adds the perfect sweet finish. A simple drizzle of vanilla glaze brings just the right amount of sweetness. It also gives the cookies a polished, bakery-style look. You can skip it or double it—totally up to you!

• Beginner-friendly and foolproof. No fancy techniques or chilling required. The dough is easy to work with and forgiving, even for new bakers. This is a go-to recipe you’ll want to make again and again.

Ingredients:

For the dough:

• 2 1/2 cups all-purpose flour – Forms the structure of the cookie dough and gives the cookies their soft, tender bite.

• 1 tsp baking powder – Adds a little lift to the cookies so they don’t turn out flat.

• 1/2 tsp salt – Enhances the flavor and balances the sweetness.

• 1 cup unsalted butter (softened) – Adds richness and helps create that melt-in-your-mouth texture.

• 1 cup granulated sugar – Sweetens the dough and helps create a soft, chewy texture.

• 1 large egg – Binds the dough and adds moisture.

• 1 tsp vanilla extract – Adds a warm, sweet flavor that enhances the cinnamon filling.

• 2 tbsp milk (optional) – Helps the dough come together smoothly if it feels dry.

For the cinnamon sugar filling:

• 1/4 cup brown sugar (packed) – Provides the rich, molasses-like sweetness in the cinnamon filling.

• 1 tbsp ground cinnamon – Delivers the classic cinnamon roll flavor in every swirl.

• 1 tbsp unsalted butter (melted) – Helps the cinnamon sugar spread evenly and soak into the dough.

For the glaze (optional):

• 1/2 cup powdered sugar – Used to make the smooth glaze that tops off the cookies.

• 1-2 tbsp milk – Thins the powdered sugar for a drizzle-able consistency.

• 1/2 tsp vanilla extract – Gives the glaze that extra touch of warm, sweet flavor.

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need To Make No Chill Cinnamon Roll Cookies

• Mixing bowls – You’ll need one for the dry ingredients, one for the wet, and a small one for the cinnamon filling.

• Electric mixer or hand whisk – Makes it easier to cream the butter and sugar until light and fluffy.

• Measuring cups and spoons – Essential for accurate ingredient amounts.

• Rolling pin – Used to roll out the cookie dough into an even rectangle.

• Baking sheet – Holds the cookies while baking; choose one with a rim to prevent slipping.

• Parchment paper – Prevents the cookies from sticking and makes cleanup easier.

• Spatula or knife – Helps spread the cinnamon sugar filling evenly over the dough.

• Wire cooling rack (optional) – Helps cookies cool evenly before glazing.

Instructions:

Preheat Oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.

Make the Dough:

In a medium bowl, whisk flour, baking powder, and salt. Set aside.

Beat butter and sugar until fluffy. Add egg and vanilla, mixing until combined.

Gradually add the dry ingredients, mixing until dough forms. Add milk if needed for consistency.

Cinnamon Sugar Filling:

In a small bowl, mix brown sugar, cinnamon, and melted butter until smooth.

Assemble the Cookies:

Roll out the dough on a floured surface to 1/4-inch thick rectangle shape.

Spread the cinnamon sugar filling evenly, leaving edges of the long side clear.

Roll dough tightly into a log (from one long side to another).

Then slice into 1-inch thick cookies.

Bake:

Place cookies on a baking sheet, leaving space between them.

Bake for 10-12 minutes or until edges are golden.

Glaze (Optional):

Whisk powdered sugar, milk, and vanilla until smooth.

Drizzle glaze over cooled cookies.

Enjoy: Cool for a few minutes before enjoying your warm cinnamon roll cookies!

Serving Suggestions

• These cookies pair beautifully with a hot drink. Serve them at breakfast or brunch for a cozy treat alongside your favorite pumpkin spice latte or honey lemon tea.

• Their pretty swirls make them stand out on any holiday cookie platter. Add them to a mix of shortbread cookies for parties or gift boxes.

• Kids and adults alike will love them as an afternoon pick-me-up. Serve with a glass of vanilla milkshake for the ultimate comfort snack.

• Microwave a cookie for a few seconds and enjoy it warm with the glaze slightly melted. It tastes just like a fresh cinnamon roll in cookie form!

• Stack a few in a cellophane bag tied with ribbon for a homemade gift that’s pretty and delicious.

Tips For Success

• Use softened (not melted) butter – Let the butter sit at room temperature for about 30 minutes. Softened butter creams better with sugar, giving you light and fluffy cookies. Melted butter can make the dough greasy, and cold butter won’t mix well.

• Avoid overmixing the dough – Once you add the flour, mix just until the dough comes together. Overmixing can lead to tough cookies. If the dough seems crumbly, knead it gently by hand or add a small splash of milk.

• Flour your surface before rolling – Lightly flour your countertop and rolling pin to prevent the dough from sticking. This helps you roll an even rectangle and keeps the dough from tearing.

• Spread the filling carefully – Spread the cinnamon sugar evenly but leave a small border along the edges. This helps keep the filling from spilling out when you roll the dough.

• Roll tightly but gently – Roll the dough into a log starting from the long edge. If it cracks, press it back together. It’s very forgiving and will bake just fine.

• Use a sharp knife or dental floss to slice – For clean cookie rounds, use a sharp knife or unflavored dental floss. Floss helps slice without flattening the dough, just wrap and pull through.

• Watch your bake time – Bake just until the edges start to turn golden, about 10–12 minutes. The cookies will firm up as they cool, so don’t overbake.

• Cool before glazing – Let cookies cool before drizzling the glaze. If they’re too warm, the glaze will melt off instead of setting on top.

Variations And Substitutions

• Add chopped nuts for crunch – Chopped pecans or walnuts make a great addition to the cinnamon sugar filling. Sprinkle them on before rolling up the dough for a texture boost and nutty flavor. This adds a little contrast to the soft cookie and makes it taste even more like a classic cinnamon roll.

• Make it dairy-free – You can substitute the butter with a plant-based alternative and use dairy-free milk like almond or oat. Just make sure your butter substitute is made for baking (not a spread or margarine). The cookies will still be soft, sweet, and delicious without the dairy.

• Try different spices – Swap the cinnamon for pumpkin pie spice or chai spice for a twist. This works especially well for fall-themed or holiday cookie trays. A pinch of nutmeg or cardamom can also give a warm, aromatic flavor.

• Add a cream cheese glaze – For an extra indulgent treat, replace the regular glaze with a cream cheese version. Mix cream cheese with powdered sugar, vanilla, and a bit of milk until smooth. It adds richness and really makes the cookies taste like mini cinnamon rolls.

• Use a sugar substitute – If you’re watching your sugar intake, you can use a granulated sugar substitute like monk fruit or erythritol for the dough. Look for a brown sugar alternative for the filling as well. Always check your substitute’s baking ratio since some are sweeter than regular sugar.

• Go gluten-free – Swap the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum or add a bit yourself for better texture. The results are slightly different in structure but still super tasty and beautiful.

• Make it colorful – Add a little food coloring to the glaze for a festive look—red or green for holidays, pink for Valentine’s, or pastel colors for spring. These cookies also look great with a sprinkle of sanding sugar or colorful sprinkles on top.

• Chill for neater swirls (optional) – Even though this is a no-chill recipe, popping the rolled-up dough into the fridge for 10–15 minutes before slicing can help make the swirl look even neater. It’s optional but helpful if you want picture-perfect cookies.

Storage and Reheating

• Room Temperature Storage – Store cookies in an airtight container at room temperature for up to 4–5 days. Make sure they’re completely cooled before sealing to prevent condensation. If you’ve added glaze, layer the cookies between sheets of parchment paper to keep them from sticking.

• Refrigerator Storage – You can refrigerate glazed cookies if your kitchen is warm or humid. Store in an airtight container, and let them come to room temperature before serving for the best texture.

• Freezer Storage – These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature when ready to enjoy.

• Reheating Instructions – To enjoy them warm, microwave one or two cookies for about 8–10 seconds. This softens the cookie and gives the glaze a fresh-from-the-oven feel. Don’t microwave too long or they can dry out.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, you can! While this is a no-chill recipe, the dough can still be made ahead and stored. Simply prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. When you’re ready to bake, let the dough sit at room temperature for 10–15 minutes to soften slightly, then roll it out, fill, and bake as usual.

How do I keep the cookie dough from cracking when I roll it?

If the dough feels dry or starts to crack as you roll it up, it may need just a little more moisture. You can knead in a small splash of milk before rolling it out. Also, make sure the dough is rolled to an even thickness on a lightly floured surface. If cracks do appear, just press them back together with your fingers—it’s a very forgiving dough!

Can I skip the glaze?

Absolutely! These cookies are sweet and delicious even without the glaze. The glaze is optional and just adds a little extra sweetness and that classic cinnamon roll look. You can also customize the glaze with maple syrup, cream cheese, or even leave it off entirely for a less sweet version.

What’s the best way to get clean slices of the rolled dough?

The cleanest way to slice the dough is to use unflavored dental floss. Simply slide it under the log, cross the ends over the top, and pull through. This keeps the cookies from getting squished or misshapen. A very sharp knife will work too, just don’t press down too hard.

Can I freeze these cookies before baking?

Yes, you can freeze the unbaked cookie slices for later! After slicing, lay them flat on a parchment-lined tray and freeze until firm. Once frozen, transfer to a freezer-safe bag. When you’re ready to bake, pop them straight into the oven—just add 1–2 extra minutes to the bake time.

Do these cookies spread while baking?

These cookies hold their shape quite well and don’t spread much. Still, it’s best to leave a little space between each one on the baking sheet just in case. For extra precision, you can lightly press down the tops before baking to flatten slightly.

Can I double the recipe?

Definitely! This recipe doubles well. Use a larger bowl and baking sheets to handle the extra dough, and divide the dough into two portions for easier rolling. It’s a great option for parties, cookie swaps, or holiday gifting.

Why are my cookies dry?

If your cookies turned out dry, a few things could be the cause: overbaking, not enough butter or egg, or using too much flour. Be sure to measure ingredients accurately and bake just until the edges are golden. If the dough feels too stiff while mixing, add a little milk to bring it together.

Other Easy Cinnamon Recipes

Cinnamon Rolls (Overnight Dough) – These soft and fluffy cinnamon rolls are made with an easy overnight dough, perfect for baking fresh in the morning.

Cinnamon Toast With Sugar – This quick and comforting cinnamon sugar toast is the ultimate nostalgic breakfast or snack.

Apple Cinnamon Protein Smoothie – A creamy, satisfying smoothie packed with apple, cinnamon, and protein for a delicious on-the-go breakfast.

Carrots in Instant Pot with Cinnamon – Tender baby carrots cooked in the Instant Pot with a warm cinnamon honey glaze for a sweet and savory side dish.

Cinnamon Donuts – These baked cinnamon donuts are soft, fluffy, and coated in sweet cinnamon sugar, no frying needed!

Baked Cinnamon Apple Chips – Thinly sliced apples baked with cinnamon until perfectly crisp for a healthy, crunchy snack.

Cinnamon Dolce Latte – A cozy homemade cinnamon dolce latte with rich espresso and sweet cinnamon syrup, just like your favorite coffee shop.

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