These Eggless Easy Cinnamon Roll Cookies are thick, soft, and buttery, with just the right touch of cinnamon! Plus, the sweet cream cheese icing takes them to a whole new level of deliciousness—it’s pure dessert bliss! They’re super easy to make, even if you’re not a baking pro, and because they’re egg-free, they’re perfect for anyone with egg allergies or if you’ve just run out of eggs (we’ve all been there!). If you’re looking for a cozy cookie recipe that doesn’t require hours in the kitchen, this recipe is a total winner. Perfect for sharing, snacking, or just treating yourself to something special!
Oriana’s Thoughts On The Recipe
Cinnamon rolls are a family favorite in my house, but sometimes, I’m not up for the time and effort they require. That’s where these adorable Eggless Easy Cinnamon Roll Cookies come in! They give you all the cinnamon bun vibes—soft, buttery, and loaded with cinnamon goodness—without the need for yeast or hours of rising time.
These cookies are a dream for anyone who loves a cozy dessert. They’re thick and tender with just the right touch of cinnamon and vanilla, topped off with a luscious cream cheese icing. Best of all, they’re straightforward to make, even if you’re not a baking expert.
The cream cheese icing doesn’t set, so keep that in mind if you’re planning to stack or transport them. But honestly, once you take one bite, you won’t care. These cookies are pure comfort in a bite-sized package, and they’re perfect for sharing with friends and family—or keeping all to yourself!
What I Love About This Recipe
- Easy to Make: No yeast, no rising, no fuss. You mix, chill, roll, bake, and voilà! Even if you’re new to baking, you’ll feel like a pro after whipping up a batch of these.
- Egg-Free Recipe: This is a win for anyone with egg allergies or who simply prefers eggless baking. You’ll still get all the richness and flavor without missing a beat.
- Cinnamon Roll Vibes in a Cookie!: These cookies capture everything you love about a cinnamon roll—soft, buttery texture, warm cinnamon flavor, and sweet cream cheese icing—but in a much simpler, cookie-friendly form. Plus, they’re ridiculously cute.
- Thick, Soft, and Buttery Goodness: Each cookie is like a little pillow of joy, with a tender crumb that melts in your mouth. The combination of butter, cream cheese, and cinnamon creates a flavor explosion that’s hard to resist.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Cookies:
- All-purpose flour: Forms the base of the cookie dough. Measure carefully for the best results.
- Baking powder: Helps the cookies rise slightly and stay soft. Note: Make sure it’s not too old or expired.
- Ground cinnamon: The star flavor—don’t skimp!
- Salt: Enhances all the flavors.
- Butter: Adds richness and helps the cookies stay tender.
- Granulated sugar: Sweetens the dough without overpowering.
- Cream cheese: Creates a soft texture and subtle tang. Note: Use the full-fat version that comes in blocks.
- Vanilla extract: Rounds out the flavors beautifully.
For the Cream Cheese Frosting:
- Cream cheese: The base for the icing—smooth and tangy.
- Butter: Adds creaminess to the frosting.
- Confectioners’ sugar: Sweetens and thickens the frosting.
- Vanilla extract: A must for depth of flavor.
- Salt: A pinch balances the sweetness.
- Cinnamon sugar (optional): A fun topping for a little extra sparkle.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Potential Recipe Challenges & Pro Tips
- Uneven baking: Cinnamon Roll Cookies can spread unevenly if not chilled. Pro Tip: Roll the dough evenly and keep the cookies evenly spaced on the baking sheet.
- Icing is too runny: If your icing seems thin, it could make a mess. Pro Tip: Add more confectioners’ sugar, a tablespoon at a time, until the icing reaches your desired consistency.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl and set aside.
Step 2 – Cream Butter And Sugars
Using an electric hand mixer or a stand mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Add the cream cheese and vanilla and mix until well combined. Scrape down the sides and bottom of the bowl as needed.
Step 3 – Add Dry Ingredients
Reduce the speed to low and gradually beat in the flour mixture; mix until evenly distributed.
Step 4 – Scoop Out The Cookies & Chill
Scoop out 1 1/2 to 2 tablespoons of dough for each cookie. Roll each portion into a ball and place on a baking sheet or large plate. Refrigerate for at least 1 hour or up to 2 days.
Step 5 – Bake
Preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper or silicone baking mats.
Place the chilled cookie balls on the prepared baking sheets, evenly spacing them about 2 inches apart. I recommend baking one sheet at a time. Bake for 8 to 10 minutes, until barely golden brown around the edges. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 6 – Make The Icing
Beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain, about 4 minutes. Add the confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed until everything is completely combined, and the frosting is creamy.
Step 7 – Ice The Cookies
Spread the frosting evenly over the cooled cookies and sprinkle with cinnamon sugar, if desired. The frosted cookies will stay fresh covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
Extra Recipe Tips For Success
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough for before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard
Variations & Additions
- Add Nuts: Sprinkle chopped pecans or walnuts over the cookies before icing.
- Cinnamon Sugar Finish: Dust the tops with cinnamon sugar for extra pizzazz.
- Spice It Up: Add a pinch of nutmeg or cardamom to the dough for more complexity.
Storing and Freezing Instructions
Storing: The cookies can be stored in an airtight container in the fridge for up to 7 days. The icing will stay soft, so handle carefully. Let the cookies come to room temperature before enjoying them.
Freezing: Freeze un-iced cookies for up to 3 months. Thaw at room temperature, then add icing before serving.
Frequently Asked Questions
Yes! You can make the dough a day in advance and chill it until ready to bake.
The cream cheese frosting is naturally soft and creamy—it’s meant to stay that way.
Absolutely! Just make sure to chill the dough in batches for easier handling.
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Recipe Card
Eggless Easy Cinnamon Roll Cookies
Equipment
Ingredients
For the Eggless Cinnamon Roll Cookies:
- 2 1/4 cups (315 g) all-purpose flour
- 2 1/4 teaspoons (9 g) baking powder
- 1 teaspoon (2 g) ground cinnamon
- 1/2 teaspoon (2 g) salt
- 3/4 cup (174 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 4 ounces (113 g) cream cheese, softened
- 2 teaspoons (10 ml) pure vanilla extract
For the Cream Cheese Frosting:
- 4 ounces (113 g) cream cheese, softened
- 4 tablespoons (58 g) unsalted butter, softened
- 2 cups (240 g) confectioners’ sugar
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ teaspoon (1 g) salt
- Cinnamon sugar (optional – see notes)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Eggless Cinnamon Roll Cookies:
- Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl and set aside.
- Using an electric hand mixer or a stand mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Add the cream cheese and vanilla and mix until well combined. Scrape down the sides and bottom of the bowl as needed.
- Reduce the speed to low and gradually beat in the flour mixture; mix until evenly distributed.
- Scoop out 1 1/2 to 2 tablespoons of dough for each cookie. Roll each portion into a ball and place on a baking sheet or large plate. Refrigerate for at least 1 hour or up to 2 days.
- Preheat the oven to 350º F (180º C). Line two large baking sheets with parchment paper or silicone baking mats.
- Place the chilled cookie balls on the prepared baking sheets, evenly spacing them about 2 inches apart. I recommend baking one sheet at a time.
- Bake for 8 to 10 minutes, until barely golden brown around the edges. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Cream Cheese Frosting:
- Beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain, about 4 minutes. Add the confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed until everything is completely combined, and the frosting is creamy.
- Spread the frosting evenly over the cooled cookies and sprinkle with cinnamon sugar, if desired. The frosted cookies will stay fresh covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Uneven baking: Cinnamon Roll Cookies can spread unevenly if not chilled.
- Pro Tip: Roll the dough evenly and keep the cookies evenly spaced on the baking sheet.
- Icing is too runny: If your icing seems thin, it could make a mess.
- Pro Tip: Add more confectioners’ sugar, a tablespoon at a time, until the icing reaches your desired consistency.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough for before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
- Add Nuts: Sprinkle chopped pecans or walnuts over the cookies before icing.
- Cinnamon Sugar Finish: Dust the tops with cinnamon sugar for extra pizzazz.
- Spice It Up: Add a pinch of nutmeg or cardamom to the dough for more complexity.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
