No-Bake Cinnamon Roll Cookies

Warm cinnamon and soft, cream-cheese swirls meet in a tiny, refrigerator-set cookie. I developed this easy no-bake cinnamon roll cookies recipe to deliver that classic roll flavor without an oven. After testing it 8 times with different cookie bases and frostings, this version gave the best texture and the cleanest swirl. It uses crushed graham crackers for a tender bite and a simple cream cheese glaze you can pipe to mimic a cinnamon-roll spiral. Read on for exact measurements, step-by-step timing, and tips I learned from recipe testing in a home kitchen and on a busy test bench. This is the version I bring to potlucks when ovens are out of the question.

Why This Recipe Works

Crushed graham crackers plus powdered sugar form a stable, no-bake dough that firms in the fridge without becoming dry.
Melted butter and a touch of milk bind the crumbs while keeping the bite tender and rich.
A cinnamon-sugar ribbon folded into the dough gives the spiral flavor without complicated laminating.
Cream cheese glaze is thick enough to pipe but thin enough to set in a refrigerator, preserving the roll look.
Chilling is short (about 15–20 minutes), so you get oven-style results in less time and with less heat.

Ingredients Breakdown

Graham cracker crumbs — 200 g (2 cups) finely crushed: the base body. Use plain or honey graham crackers for sweetness. If using gluten-free crackers, expect a slightly crumblier texture.
Powdered (confectioners’) sugar — 150 g (1 1/4 cups), plus 120 g (1 cup) for glaze: sweetens and helps the dough bind. Powdered sugar dissolves easily; do not substitute granulated sugar without processing to a powder.
Ground cinnamon — 10 g (2 tsp) for dough, plus 5 g (1 tsp) for glaze ribbon: the primary flavor note. Increase up to 3 tsp if you prefer stronger spice.
Unsalted butter — 113 g (1/2 cup), melted: fat for richness and structure. You can use coconut oil, but the flavor will change.
Whole milk — 60 ml (1/4 cup): adjusts dough moisture. For dairy-free, use unsweetened almond milk; the cookie will be slightly less rich.
Vanilla extract — 5 ml (1 tsp): rounds flavors.
Cream cheese (for glaze) — 113 g (4 oz), softened: provides tang and soft-set texture. If you swap for mascarpone, the glaze will be milder and looser.
Optional: chopped pecans or walnuts — 50 g (1/2 cup) for crunch. Toast them for more flavor.
Salt — 1 g (1/4 tsp): balances sweetness. If using salted butter, omit additional salt.

Substitution notes: You can substitute crushed digestive biscuits or vanilla wafers for graham crackers, but the sweetness and crumb structure will shift. If you want less sugar, reduce powdered sugar in the dough by 25% and add 1–2 tbsp honey to maintain binding.

See a baked cinnamon roll cookie variation for inspiration on how oven versions differ in texture and timing.

Essential Equipment

Mixing bowls (one large, one medium).
Food processor or a sealed bag and rolling pin to crush crackers — the food processor gives the most even crumb.
Rubber spatula and a small offset spatula for spreading.
Piping bag fitted with a small round tip (2–4 mm) or a resealable plastic bag with the corner snipped.
Baking sheet or tray lined with parchment for chilling.
Kitchen scale (recommended) — gives the most consistent results.
Refrigerator space that can hold a flat tray. If you lack a piping bag, use a zip-top bag as a simple workaround.

If you like no-bake desserts, try a cinnamon roll poke cake for a different presentation.

Prep Time: 20 minutes · Cook Time: 0 minutes · Inactive Time: 15–20 minutes chilling · Total Time: 35–40 minutes · Servings: 24 cookies (1 cookie each)

Step 1: Make the crumb base (5–7 minutes)

Measure and crush 200 g (2 cups) graham crackers in a food processor until fine, or place in a sealed bag and crush with a rolling pin. Transfer crumbs to a large bowl and stir in 150 g (1 1/4 cups) powdered sugar and 10 g (2 tsp) ground cinnamon. You want a uniform, sandy mixture with no large chunks.

Step 2: Add fats and liquids (2–3 minutes)

Pour 113 g (1/2 cup) melted unsalted butter and 60 ml (1/4 cup) whole milk into the dry mix. Add 5 ml (1 tsp) vanilla and 1 g (1/4 tsp) salt. Stir for about 30–60 seconds until the mixture holds together when pressed. Do not overwork—stop as soon as the dough clumps.

Step 3: Form the cinnamon ribbon (3–4 minutes)

In a small bowl, mix 30 g (1/4 cup) powdered sugar with 5 g (1 tsp) cinnamon and 5–10 ml (1–2 tsp) milk to make a thick paste. Drop small spoonfuls of this ribbon mixture across the dough and gently fold twice to create streaks. Aim for visible cinnamon veins; avoid fully mixing them in.

Step 4: Shape the cookies (5–8 minutes)

Scoop 2 tbsp (about 20–22 g) portions of dough and roll into 24 small rounds. Press each round slightly to flatten to a 2–3 cm (3/4–1 inch) thick disk. Place on a parchment-lined tray about 2 cm (3/4 inch) apart. If the dough is sticky, chill for 3–5 minutes and continue.

Step 5: Make the cream cheese glaze (3–4 minutes)

Beat 113 g (4 oz) softened cream cheese with 120 g (1 cup) powdered sugar, 5 g (1 tsp) cinnamon, and 10–15 ml (2–3 tsp) milk until smooth and pipeable. The glaze should hold shape but flow slowly from a tip. If too thick, add 1 teaspoon milk at a time. Do not over-thin; a thin glaze will not set.

Step 6: Pipe the swirl and chill (15–20 minutes)

Fit a piping bag with a small round tip and fill with glaze, or use a zip-top bag. Pipe a small spiral onto each cooled cookie to mimic a cinnamon roll. Chill trays in the refrigerator for 15–20 minutes until glaze sets and cookies firm. Serve chilled or at cool room temperature. These keep their shape best after chilling.

Expert Tips & Pro Techniques

Common mistake: dough too dry or too wet. If crumbly, add 5–10 ml (1–2 tsp) milk at a time. If sticky, chill for 3–5 minutes. Small adjustments avoid ruining texture.
Make-ahead: Shape the cookies and pipe glaze, then cover and refrigerate for up to 24 hours before serving. For longer storage, freeze unglazed cookies (see storage notes).
Professional technique: press the cinnamon ribbon into thin strips rather than mixing it in fully. This creates distinct, swirl-like lines that look more like a roll.
Swap butter for browned butter for a deeper, toasty flavor. Cool browned butter slightly before combining to avoid melting the powdered sugar.
For cleaner piping lines, chill the glaze 5 minutes in the fridge after mixing to thicken slightly — it will hold a tighter spiral.

Storage & Reheating

Refrigerator: Store in a single layer or separated by parchment in an airtight container for up to 4 days. Bring to cool room temperature for 10–15 minutes before serving for softer mouthfeel.
Freezer: Cookies freeze well unglazed. Freeze on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator, then pipe fresh glaze before serving.
Reheating: No oven required. If you prefer them slightly softer, let chilled cookies sit at room temperature for 15 minutes. Avoid microwaving — it makes the glaze grainy and the crumb greasy.

Variations & Substitutions

Gluten-Free Version: Replace graham crackers with certified gluten-free graham-style crackers, keeping the same weight (200 g). Texture will be slightly crumblier but similar. No other timing changes.
Vegan/Dairy-Free: Use 113 g (1/2 cup) melted coconut oil instead of butter and 113 g (4 oz) dairy-free cream cheese for the glaze. Use unsweetened almond or oat milk. The flavor will be a touch coconutty.
Nutty Cinnamon Rolls: Fold 50 g (1/2 cup) toasted pecans into the dough for crunch. Keep the same portion size; chilling time is unchanged.
Extra-Maple Sweetness: Replace 30 g (1/4 cup) of powdered sugar in the dough with 30 ml (2 tbsp) pure maple syrup and reduce milk by 5–10 ml (1 tsp). Dough may be slightly stickier; chill briefly before shaping.

Try a cinnamon-sugar cream cheese roll twist if you want a layered, baked experience.

Serving Suggestions & Pairings

Serve with a hot cup of coffee or a warm chai latte to highlight the cinnamon notes.
Pair with fresh berries or a citrus salad for a bright counterpoint.
Garnish with a light dusting of cinnamon or finely chopped toasted pecans.
For a seasonal treat, pair with eggnog or spiced cider.

These eggnog cookies with cinnamon make a festive companion for holiday tables.

Nutrition Information

Serving size: 1 cookie | Servings: 24

Estimated per serving:

Calories: 145 kcal
Total Fat: 8.5 g
Saturated Fat: 4.8 g
Cholesterol: 20 mg
Sodium: 95 mg
Total Carbohydrates: 17 g
Dietary Fiber: 0.8 g
Sugars: 10 g
Protein: 1.8 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Explore similar cinnamon cookie recipes for different textures and techniques.

Frequently Asked Questions

Q: Why did my cookies turn out crumbly and fall apart?
A: Most often the dough was too dry. Add 5–10 ml (1–2 tsp) milk and press; if it still won’t hold, add a small amount of melted butter (5–10 g). Chill 3–5 minutes and try shaping again.

Q: Can I make this without cream cheese?
A: Yes. Substitute mascarpone for a milder flavor or use a powdered-sugar-only glaze (60 g powdered sugar + 10–15 ml milk + 2 drops vanilla). The tang and texture will differ.

Q: Can I double this recipe?
A: Yes. Double all ingredients and mix in a large bowl or in two batches. Keep dough portions the same size. If doubling, make two piping bags for faster glazing.

Q: Can I prepare these the night before?
A: Absolutely. Shape and lightly chill the cookies, then pipe glaze before serving or the next day. For best texture, pipe glaze within 24 hours of serving.

Q: How long do these keep in the fridge?
A: Stored in an airtight container, they keep 3–4 days in the refrigerator. Unglazed cookies freeze up to 3 months.

Q: Will these soften if left out at room temperature?
A: Yes — after 2–3 hours at room temperature they will soften. If you prefer them firmer, keep refrigerated until 10–15 minutes before serving.

Q: Can I make these nut-free?
A: Yes. Omit nuts entirely. If you want crunch, use toasted seeds (pumpkin or sunflower) instead.

Conclusion

These no-bake cinnamon roll cookies give you the cozy flavor of a cinnamon roll without heating the oven. They’re quick to make, easy to scale, and ideal for parties or hot-weather baking avoidance. For another no-bake take on the cinnamon roll idea, check out No Bake Cinnamon Roll Cookies by Aimee Broussard. If you want a more traditional, baked cookie that still channels cinnamon-roll flavor, see the Cinnamon Roll Cookies from Sally’s Baking Addiction for a reliable oven method.