Cinnamon Roll French Toast Cookies – Easy Chewy Treat with Maple Frosting

The aroma of cinnamon sugar swirling through my kitchen instantly takes me back to lazy weekend mornings—cozy pajamas, golden sunlight, and a plate stacked high with buttery French toast. But here’s the twist: imagine all that comfort packed into a chewy, cinnamon roll-inspired cookie, then slathered with dreamy maple cream cheese frosting. Yeah, you read that right—cinnamon roll french toast cookies are a thing, and they’re every bit as magical as they sound.

I first whipped up these cookies for a brunch potluck, hoping to wow my friends with something a little different. Let’s just say not a single crumb survived. I’ve tinkered with this recipe more times than I can count—tweaking the cinnamon swirl, playing with the perfect maple tang in the frosting, and even testing out how chewy I could make them without losing that classic cinnamon roll vibe. Now, this is my go-to recipe when I crave something comforting yet a little unexpected. Honestly, these cookies are the best way to bring those cinnamon roll and French toast flavors right into your cookie jar.

Whether you’re looking for a fun baking project or just want to surprise your family with a twist on classic cookies, this recipe is a winner. They’re perfect for Sunday brunch, holiday mornings, or when you want to impress your friends with something that tastes way fancier than it actually is. The best part? You don’t need any wild ingredients—just a pantry and fridge stocked with the usual suspects. So if you love cinnamon rolls, adore French toast, or just want a chewy cookie that tastes like breakfast and dessert had a perfect baby, these cinnamon roll french toast cookies are calling your name!

Why You’ll Love This Recipe

After years of recipe testing, baking for picky kids, and swapping secrets with my fellow cookie-obsessed friends, I can honestly say these cinnamon roll french toast cookies are in a league of their own. I’ve made them for birthday brunches, lazy weekends, and even as teacher gifts—always with rave reviews. Here’s what makes them a must-bake in my kitchen:

• Chewy & Soft: Each bite delivers that irresistible chewy center, wrapped in a slightly crisp edge—just like the best part of a cinnamon roll.
• All the Classic Flavors: Warm cinnamon sugar, a hint of nutmeg, and the mellow sweetness of maple cream cheese frosting create a flavor combo that’s pure comfort food.
• Easy Ingredients: No hunting down specialty items—everything’s probably in your pantry or fridge already.
• Maple Cream Cheese Frosting: The frosting is rich, tangy, and perfectly sweet without being cloying. Seriously, you’ll want to eat it with a spoon.
• Brunch-Perfect: These cookies were basically made for brunch spreads, coffee dates, or anytime you want dessert with breakfast vibes.
• Make-Ahead Friendly: You can prep the dough ahead, chill it overnight, and bake fresh in the morning for ultimate convenience.
• Kid and Crowd Approved: My kids beg for these, and adults go wild for that nostalgic cinnamon roll taste—no one can eat just one.

What sets this recipe apart from others? It’s the little things: blending a touch of nutmeg for that authentic French toast flavor, rolling the dough with a real cinnamon swirl (so every bite has that gooey cinnamon roll magic), and finishing with a maple cream cheese frosting that’s just the right amount of sweet. Plus, they’re easy enough for beginner bakers but impressive enough for your fanciest brunch. If you’ve ever dreamed of cinnamon rolls in cookie form—this is the recipe you need.

What Ingredients You Will Need

This recipe uses simple, accessible ingredients to create chewy cinnamon roll french toast cookies with layers of flavor and a creamy maple frosting. Most items are pantry staples, and you can easily swap things to suit your taste or dietary needs.

• For the Cookie Dough:
  • All-purpose flour (I like King Arthur for a consistent result)
  • Baking powder
  • Baking soda
  • Kosher salt
  • Ground cinnamon
  • Ground nutmeg (for that French toast touch—freshly grated if you have it)
  • Unsalted butter, softened (adds richness and chew)
  • Granulated sugar
  • Brown sugar (light brown is classic, but dark brown works too for deeper flavor)
  • Large eggs, room temperature
  • Pure vanilla extract (real, not imitation—trust me)
  • Pure maple syrup (just a hint for depth and that French toast twist)
• For the Cinnamon Sugar Swirl:
  • Unsalted butter, melted
  • Ground cinnamon
  • Brown sugar
• For the Maple Cream Cheese Frosting:
  • Cream cheese, softened (full fat for best texture)
  • Unsalted butter, softened
  • Powdered sugar (sifted for a smooth finish)
  • Pure maple syrup (not pancake syrup!)
  • Vanilla extract
  • A pinch of salt (balances the sweetness)

Ingredient Tips & Substitutions:

• If you’re out of nutmeg, add a dash of allspice or pumpkin pie spice for warmth.
• Gluten-free? Swap in a 1:1 gluten-free flour blend—I’ve had great results with Bob’s Red Mill.
• Dairy-free? Use vegan butter and dairy-free cream cheese—just watch the frosting consistency.
• For a lower-sugar version, try a sugar substitute like Swerve in both the dough and frosting, but expect a slightly different texture.
• Don’t skip the real maple syrup! It brings that signature French toast sweetness and depth.

Honestly, you can get creative here—just keep the core flavors of cinnamon, maple, and cream cheese, and you’ll have yourself a winning batch of cinnamon roll french toast cookies.

Equipment Needed

You won’t need a ton of fancy gadgets for these cinnamon roll french toast cookies—just the basics and maybe one or two helpful extras:

• Mixing bowls: At least two—one for the dough, one for the cinnamon swirl.
• Electric mixer or stand mixer: Makes creaming butter and sugar way easier, but you can use a sturdy whisk and elbow grease if needed.
• Measuring cups and spoons: Accurate measurements make for perfect cookies every time.
• Rubber spatula: For scraping down bowls and folding in flour gently.
• Baking sheets: I use rimmed half-sheet pans lined with parchment for even baking and easy cleanup.
• Parchment paper or silicone baking mats: Prevent sticking and help the cookies spread evenly.
• Ice cream scoop or cookie scoop (about 2 tablespoons): For perfectly portioned cookies—totally worth it if you bake a lot.
• Wire cooling rack: Allows cookies to cool without getting soggy bottoms.
• Small offset spatula: Super helpful for swirling the cinnamon filling and spreading frosting, but a butter knife works in a pinch.

I once tried baking these on an old, dark baking sheet without parchment and ended up with burnt bottoms—so trust me, parchment paper is your friend. If you’re on a budget, just use a regular spoon to portion dough and a butter knife for the frosting. Just make sure everything is clean and dry for best results!

How to Make Cinnamon Roll French Toast Cookies

1. Prep the Ingredients (10 minutes):
   • Measure out all ingredients before you start. Let the butter and cream cheese come to room temperature—this makes mixing so much easier.
   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Make the Cinnamon Sugar Swirl (5 minutes):
   • In a small bowl, combine 3 tablespoons melted butter, 1/3 cup (67g) brown sugar, and 2 teaspoons ground cinnamon. Stir until you get a thick paste. Set aside.
3. Cream the Butter and Sugars (3 minutes):
   • In a large mixing bowl, beat 1 cup (226g) unsalted butter with 3/4 cup (150g) granulated sugar and 1/2 cup (100g) brown sugar until light and fluffy—about 2-3 minutes with a mixer.
   • Don’t rush this part! Creaming adds air and makes your cookies chewier.
4. Add Wet Ingredients (2 minutes):
   • Beat in 2 large eggs, one at a time, scraping down the bowl after each. Add 2 teaspoons vanilla extract and 2 tablespoons pure maple syrup; mix until smooth.
5. Mix Dry Ingredients (2 minutes):
   • In a separate bowl, whisk together 2 3/4 cups (344g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg.
6. Combine Wet and Dry (2 minutes):
   • Gradually mix the dry ingredients into the wet, using a spatula to avoid over-mixing. Stop when just combined—over-mixing can make the cookies tough.
7. Swirl in Cinnamon Sugar (5 minutes):
   • Drop dollops of the cinnamon sugar paste over the dough. Use a knife or spatula to gently swirl it through—don’t fully mix. You want streaks!
   • If it gets messy, that’s fine—messy swirls mean more gooey bites later.
8. Shape and Bake (15 minutes):
   • Use a cookie scoop (about 2 tablespoons) to portion dough onto baking sheets, spacing about 2 inches apart.
   • Bake one sheet at a time for 10-12 minutes, until the edges are golden and the centers look just set (they’ll finish setting as they cool).
   • Let cookies sit on the tray for 3 minutes, then transfer to a wire rack to cool.
   • If cookies look underbaked, that’s perfect—they’ll be chewy, not dry.
9. Make the Maple Cream Cheese Frosting (10 minutes):
   • In a bowl, beat 4 ounces (113g) cream cheese and 2 tablespoons (28g) unsalted butter until smooth.
   • Add 1 cup (120g) powdered sugar, 2 tablespoons pure maple syrup, 1/2 teaspoon vanilla, and a pinch of salt. Beat until creamy and fluffy—about 2 minutes.
   • If frosting is too thick, add a splash of milk; if too thin, add more powdered sugar.
10. Frost and Finish (10 minutes):
    • Once cookies are completely cool, spread (or pipe) a generous swirl of frosting on top. For extra cinnamon roll flair, dust with a pinch of cinnamon or drizzle with extra maple syrup.
    • Let the frosting set for about 15 minutes—or just dig in if you can’t wait!

Tip: If your kitchen is warm, pop the frosted cookies in the fridge for 10 minutes to help the frosting firm up. I’ve found that using a small offset spatula makes the prettiest swirls, but a butter knife works, too. Don’t stress if your cookies aren’t perfectly round—they taste just as amazing!

Cooking Tips & Techniques

• Room Temp Ingredients: Always start with room temperature butter, eggs, and cream cheese. Cold ingredients don’t blend well and can make the dough lumpy.
• Don’t Over-Mix: Overworking the dough develops gluten, making cookies tough. Stop mixing as soon as the flour disappears.
• Chill for Thicker Cookies: If you prefer extra-thick cookies, chill the dough for 30 minutes before baking. The cookies will spread less and stay nice and puffy.
• Baking Sheet Rotation: Halfway through baking, rotate the sheet for even browning—my oven always bakes hotter in the back!
• Swirling the Filling: Don’t worry about perfect swirls. The more rustic, the better—those messy streaks bake up gooey and delicious.
• Watch for Overbaking: The cookies should look set at the edges but soft in the middle. They’ll firm up as they cool—don’t wait for browned centers, or you’ll lose that chewy texture.
• Frosting Consistency: If your frosting feels runny, pop it in the fridge for 10 minutes. Too stiff? Add a splash of milk or maple syrup and beat again.

I’ve had my share of cookie flops—once I forgot to chill the dough and ended up with cookie pancakes. Lesson learned: if your kitchen is warm, a quick chill can save your batch. If you’re baking multiple trays, bake one at a time for the most even results. And don’t skip the wire rack cooling step, or you’ll get soggy-bottomed cookies (nobody wants that!).

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve made these with Bob’s Red Mill and the cookies turned out just as chewy.
• Dairy-Free: Use vegan butter and dairy-free cream cheese in both the dough and frosting. Opt for a plant-based milk if your frosting needs thinning.
• Nutty Twist: Add 1/2 cup (60g) chopped toasted pecans or walnuts to the dough for a little crunch—like a sticky bun in cookie form.
• Spiced Up: Swap some of the cinnamon for pumpkin pie spice or chai spice blend for a seasonal twist.
• Different Frosting: Instead of cream cheese, make a simple maple glaze using powdered sugar and maple syrup (great for lighter cookies or to pack for lunchboxes).
• Mini Cookies: Portion the dough with a 1-tablespoon scoop for bite-sized cookies—just reduce baking time to about 8 minutes.

Personally, I love adding a handful of mini chocolate chips to the dough for a little extra indulgence. If you’re making these for a holiday brunch, try drizzling the frosted cookies with white chocolate or topping with festive sprinkles. The base cookie is incredibly adaptable—just keep that cinnamon swirl and you can’t go wrong!

Serving & Storage Suggestions

Serving: These cinnamon roll french toast cookies taste best at room temperature, when the frosting is just slightly soft and the spices really shine. Arrange them on a pretty plate, swirl side up (they make a gorgeous centerpiece for brunch!). For a fun twist, serve with extra maple syrup on the side for dunking, or dust with powdered sugar for a bakery-style look.

Pairings: They’re perfect with hot coffee, chai, or a tall glass of cold milk. For a true brunch spread, serve alongside fresh fruit, scrambled eggs, and crispy bacon—trust me, these cookies make any breakfast feel special.

Storage: Store unfrosted cookies in an airtight container at room temperature for up to 4 days. Once frosted, keep them in the fridge (in layers separated by parchment) for up to 5 days. The frosting sets up nicely and won’t get messy after chilling.

Freezing: You can freeze the unfrosted cookies for up to 2 months. Just thaw at room temperature, then frost before serving. I’ve even frozen frosted cookies; just expect slightly softer frosting after thawing.

Pro tip: The cinnamon flavor deepens after a day or two, so if you can resist, let them sit overnight for maximum flavor. They’re honestly just as good (if not better) the next day!

Nutritional Information & Benefits

Each cinnamon roll french toast cookie (with frosting) is estimated at around 160 calories, with 7g fat, 22g carbs, and 2g protein. They’re a treat, for sure, but there’s hidden goodness in there too:

• Protein: Eggs and cream cheese add a bit of protein.
• Calcium: Thanks to the dairy, you get a small calcium boost.
• No Artificial Sweeteners: Maple syrup and real sugars give clean, familiar sweetness.
• Allergens: Contains wheat, dairy, and eggs. Use gluten-free and dairy-free swaps as needed for allergies.

I love that you can make these cookies fit different diets with just a few tweaks. While they’re definitely best enjoyed as an occasional treat, they’re made with real ingredients you can feel good about. And nothing beats the feel-good nostalgia of cinnamon, maple, and a chewy, homemade cookie.

Conclusion

If you’re on the hunt for a cookie that’s chewy, gooey, and packed with cozy brunch flavors—these cinnamon roll french toast cookies with maple cream cheese frosting are the answer. They’ve become a staple in my kitchen for good reason: they’re easy, wildly delicious, and always bring smiles (and requests for the recipe!).

Don’t be afraid to put your own spin on them. Maybe you want extra nutmeg, or you’re dreaming up a vegan version—go for it! That’s the beauty of baking at home. Every batch is a chance to make it your own.

I love sharing these cookies with friends, family, and—let’s be real—snacking on them straight from the fridge. If you try this recipe, let me know how it goes! Leave a comment, share your creations, or tag me with your beautiful cookie photos. Happy baking, and may every bite bring you joy and a dash of cinnamon magic!

Frequently Asked Questions

Can I make cinnamon roll french toast cookies ahead of time?

Absolutely! You can make the dough and refrigerate it overnight. Bake the cookies fresh in the morning, or freeze the dough balls for up to 2 months. Just thaw and bake when ready.

How do I keep the cookies chewy?

The key is to not overbake. Pull the cookies from the oven when the centers look just set—they’ll finish baking on the hot pan. Also, measure flour carefully to avoid dry dough.

Can I use store-bought frosting instead?

Sure! While homemade maple cream cheese frosting tastes best, a store-bought cream cheese frosting with a splash of maple syrup will do in a pinch.

What’s the best way to swirl the cinnamon sugar mixture?

Dollop the cinnamon sugar over the dough and use a butter knife to gently swirl. Don’t fully mix it in—rustic streaks are what you want for gooey cinnamon flavor in every bite.

Are these cookies freezer friendly?

Yes! Freeze unfrosted cookies in a single layer, then transfer to a bag or container. Thaw at room temperature, then frost before serving for the freshest taste and texture.

Print