How do I keep Soft Baked Cinnamon Roll Cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking is key. This step solidifies the fat in the dough, preventing the cookies from overspreading in the oven. Additionally, using parchment paper and properly measuring your flour helps maintain structure.

Can I make these cookies ahead of time?

Absolutely! You can refrigerate the dough for up to 48 hours or freeze dough balls for up to 3 months. Bake directly from frozen — just add 1–2 extra minutes to the baking time. For best results, frost the cookies only after baking and cooling completely.

Are these cookies safe for people with gluten intolerance?

Yes! This recipe was specifically developed using a 1:1 gluten-free flour blend (like Bob’s Red Mill). Be sure all other ingredients (especially baking powder and vanilla extract) are certified gluten-free to ensure the cookies are safe for those with gluten sensitivities.

Soft Baked Cinnamon Roll Cookies – Best Ever Recipe

Name: Soft Baked Cinnamon Roll Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup brown sugar; 2 teaspoons vanilla extract; 2 large eggs, room temperature; 2 3/4 cups gluten-free flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1/4 teaspoon salt; 4 ounces cream cheese, softened (for frosting); 6 tablespoons butter, softened (for frosting); 2 teaspoons vanilla extract (for frosting); 2 cups powdered sugar (for frosting); 1–2 teaspoons water or milk, as needed (for frosting); Optional: additional cinnamon for sprinkling

Description

Soft Baked Cinnamon Roll Cookies are the perfect fusion of a warm, cinnamon-spiced roll and a chewy cookie. This easy gluten-free dessert features a thick cream cheese frosting and comforting cinnamon flavor — ready in just 20 minutes!

Ingredients

Scale

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
2 3/4 cups gluten-free flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 ounces cream cheese, softened (for frosting)
6 tablespoons butter, softened (for frosting)
2 teaspoons vanilla extract (for frosting)
2 cups powdered sugar (for frosting)
1–2 teaspoons water or milk, as needed (for frosting)
Optional: additional cinnamon for sprinkling

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Instructions

In a large mixing bowl or stand mixer, beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and creamy.
Add the eggs one at a time, mixing well after each addition.
Add the gluten-free flour, baking powder, cinnamon, and salt. Mix until a dough forms without overmixing.
Chill the dough in the refrigerator for 30 minutes to prevent spreading.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Form the dough into 12 evenly sized balls (about 2 inches each). Flatten gently with your palm.
Bake for 8–9 minutes, or until the edges are just set. Cookies should be soft in the center.
Transfer cookies to a wire rack to cool completely.
Meanwhile, prepare the frosting: Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and beat until thick. Thin with milk or water if needed.
Once cookies are cool, frost each cookie and sprinkle with extra cinnamon if desired.

Notes

Chill dough for at least 30 minutes for best shape retention.
Do not overbake — cookies should remain soft in the center.
Store frosting and cookies separately to maintain texture.
Use a piping bag for a classic cinnamon roll swirl look.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 330
Sugar: 24g
Sodium: 115mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 1g
Protein: 9g
Cholesterol: 55mg