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Hi Bold Bakers!
WHAT YOU GET: A crumbly, tender Cinnamon Roll Cookies recipe filled with buttery cinnamon and brown sugar, topped with a cream cheese glaze. I’ll show you how to get that perfect spiral, and in the end, you’ll walk away with a batch of 30 incredible cookies.
There is something so comforting about cinnamon rolls — the warm spices filling the air while baking, the wonderfully indulgent taste of buttery cinnamon and brown sugar, and the cream cheese glaze. That’s exactly what I wanted to capture when I decided to take that breakfast favorite and translate it into a delicious shortbread cookie.
This recipe is everything you want a cinnamon roll from the mall to taste like, but with a twist. Instead of waiting for the yeast to rise, as you would with my Homemade Cinnabon recipe, this recipe creates a satisfying shortbread cookie.
Customize this to your cinnamon roll preference: add chopped bittersweet chocolate or nuts to the delicious cinnamon filling, such as walnuts or pecans!
Why Add Cornstarch To Shortbread Cookies?
If a cookie recipe calls for cornstarch, it’s best not to skip it — that’s especially true when you’re making shortbread cookies. Cornstarch, which doesn’t lend any “corn” flavor to your baked goods, is included in desserts to help texture and structure.
When cornstarch is combined with flour, it inhibits gluten from forming. As a result, your shortbread cookies come out incredibly tender but still maintain their iconic crumbly texture that doesn’t fall apart. An ideal shortbread cookie is delicate and should almost feel like it melts in your mouth but still holds its shape when you bite into it!

Why You Should Chill Your Cookie Dough
Chilling your cookie dough allows flavors to develop and helps maintain the shape of your cookies. Maintaining the shape is fairly important for homemade Cinnamon Roll Cookies as you want that iconic cinnamon roll swirl throughout.
Tools You Need To Make Cinnamon Roll Cookies
Gemma’s Pro Chef Tips For Making Homemade Cinnamon Roll Shortbread Cookies
- The cornstarch is essential: it helps inhibit gluten formation and gives the cookie its tender but crumbly texture.
- When rolling the cookie log, make sure that you are rolling tightly and evenly, so you don’t have any surprise gaps in the center when you slice the cookies.
- Plastic wrap or parchment paper can be used while rolling to help you form an even log.
- Once your log of cookie dough is assembled, it can be refrigerated for up to 3 days or frozen for up to 2 months. If frozen, defrost slightly, but slice while still cold to keep the round shape.
- For a fun variation, add ½ a cup of finely chopped bittersweet chocolate or nuts, such as walnuts or pecans, to your filling.
Make More Cinnamon Rolls
When it comes to cinnamon rolls, Bigger Bolder Baking knows a thing or two.
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