Dessert

No-Bake Cinnamon Roll Cookies Recipe

BySana Jeannette March 27, 2026March 27, 2026

Introduction

These no-bake cinnamon roll cookies offer all the cozy flavors of a classic cinnamon roll in a quick, easy-to-make treat. Perfect for when you want a sweet snack without turning on the oven.

A close-up view of eight round cookies stacked on a white plate, each cookie covered with a smooth, light white icing that slightly drips over the edges. The cookies are light brown with visible oats embedded in them, giving a rough texture beneath the shiny glaze. The cookies vary slightly in size, with some stacked on top of others, creating a soft pile. The background shows a soft blurred white marbled texture with hints of warm light, giving a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rolled oats
1 cup peanut butter (or almond butter)

1/2 cup honey or maple syrup
1/2 cup powdered sugar

1 tablespoon cinnamon
1 teaspoon vanilla extract

Pinch of salt
For the glaze:

1/2 cup powdered sugar

1 tablespoon milk (or more if needed for consistency)
1/2 teaspoon vanilla extract

Instructions

Step 1: In a large mixing bowl, combine the rolled oats, peanut butter, honey (or maple syrup), powdered sugar, cinnamon, vanilla extract, and a pinch of salt. Stir until the mixture reaches a dough-like consistency.

Step 2: Roll the dough into 1-inch balls using your hands or a spoon. Place them on a parchment-lined baking sheet or tray, then gently flatten each ball into a round cookie shape.
Step 3: Refrigerate the cookies for at least 30 minutes to let them firm up.
Step 4: While the cookies chill, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if the glaze is too thick to create a drizzling consistency.

Step 5: Drizzle the glaze over the chilled cookies using a spoon or piping bag for a neat finish.
Step 6: Let the glaze set for a few minutes before serving. Enjoy your no-bake cinnamon roll cookies with a favorite drink!

Tips & Variations

Swap peanut butter for almond or cashew butter to change the flavor profile.

Use maple syrup if you prefer a vegan sweetener instead of honey.
Add chopped nuts or raisins to the dough for extra texture.
For a stronger cinnamon flavor, sprinkle a little cinnamon on top of the glaze before it sets.

Storage

Store these cookies in an airtight container in the refrigerator for up to one week. They can also be frozen for up to one month; thaw in the fridge before serving. Reheat slightly if desired, but they are best enjoyed chilled or at room temperature.

How to Serve

A close-up view of several round cookies stacked casually on a white marbled surface, each cookie covered with a thin, shiny layer of white icing that slightly drips over the edges. The cookies have a rough, textured surface peeking beneath the smooth icing, showing a light brown color. The overall look is soft and inviting, with a slight shine on the icing that reflects natural light, giving a fresh, homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but the texture will be softer and less chewy than with rolled oats.

Is there a way to make these gluten-free?

These cookies are naturally gluten-free if you use certified gluten-free rolled oats. Always check your ingredients to ensure they meet your dietary needs.