Cinnamon Roll Cookies Recipe

Introduction

Cinnamon Roll Cookies capture the delicious flavors of classic cinnamon rolls in a bite-sized treat. These soft, sweet cookies are swirled with cinnamon sugar and topped with a creamy glaze, perfect for sharing or enjoying with your favorite cup of coffee.

Ingredients

• 1 cup butter (salted, room temperature)
• 1 cup granulated sugar
• 1 egg (large)
• 1 tsp. vanilla
• 3 cups all purpose flour (or a gluten-free 1-to-1 blend)
• ½ tsp. salt
• 1 ½ tsp. baking powder
• ½ tsp. cinnamon
• ⅓ cup brown sugar (packed)
• ⅓ cup granulated sugar
• 1 tsp. cinnamon
• 3 Tbsp. butter (salted, melted)
• 1 ½ Tbsp. cream cheese (softened)
• 1 Tbsp. butter (melted)
• 1 ¾ cup powdered sugar
• ½ tsp. vanilla (clear)
• 1-2 Tbsp. milk

Instructions

1. Step 1: Preheat oven to 350 degrees Fahrenheit.
2. Step 2: Place butter and granulated sugar in a large bowl or stand mixer. Beat on medium speed until creamy, about 1-2 minutes. Add egg and 1 tsp. vanilla, beating for another 30 seconds.
3. Step 3: In a separate bowl, whisk together flour, ½ tsp. salt, baking powder, and ½ tsp. cinnamon.
4. Step 4: Gradually add dry ingredients to the wet mixture, mixing on low speed after each addition. Once dough is thick and well mixed, refrigerate for 30 minutes, but no longer than 1 hour.
5. Step 5: Melt 3 Tbsp. butter for the filling and set aside. In another small bowl, whisk together ⅓ cup brown sugar, ⅓ cup granulated sugar, and 1 tsp. cinnamon.
6. Step 6: On a 20 to 24-inch sheet of wax paper, roll the chilled dough into a 16” x 8” rectangle. Trim edges to shape if necessary. Brush half of the melted butter over the dough, then sprinkle half of the cinnamon sugar mixture evenly on top.
7. Step 7: Starting from the long side, roll the dough into a tight 16″ log, smoothing any cracks as you go. Refrigerate the log for another 30 minutes before slicing.
8. Step 8: Slice the dough into 16 pieces and place them on a parchment-lined baking sheet, spacing them at least 2 inches apart. Bake for 10-12 minutes until lightly golden. Repeat with remaining dough. Let cookies cool completely.
9. Step 9: Make the glaze by beating together cream cheese, melted butter, powdered sugar, and ½ tsp. clear vanilla until smooth. Add milk 1 tablespoon at a time until the glaze reaches your desired consistency.
10. Step 10: Transfer the glaze to a piping bag or a Ziploc bag with a small corner cut off. Drizzle over cooled cookies before serving.

Tips & Variations

• For extra soft cookies, do not overbake—remove as soon as edges turn golden.
• Swap the cinnamon sugar filling with a mix of chopped nuts and brown sugar for a crunchy variation.
• Use gluten-free flour blend to make this recipe gluten-free without sacrificing texture.
• Chill dough longer if it becomes too soft to roll easily.

Storage

Store cinnamon roll cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months. Reheat refrigerated or frozen cookies briefly in the microwave to soften before serving. Avoid glazing cookies until ready to serve for best freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and baking. Just make sure to bring it back to a workable temperature before rolling out.

What can I use instead of cream cheese in the glaze?

If you don’t have cream cheese, you can use mascarpone or Greek yogurt, although the texture and flavor will be slightly different. Alternatively, a simple powdered sugar glaze with milk and vanilla also works well.

Cinnamon Roll Cookies Recipe

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★★★★★

4.5 from 131 reviews

These Cinnamon Roll Cookies capture the warm, sweet flavor of cinnamon rolls in a soft, buttery cookie form. They feature a spiced cinnamon sugar swirl baked into a tender dough, finished with a luscious cream cheese glaze that mimics classic cinnamon roll icing. Easy to make and perfect for sharing, these cookies bring the cozy breakfast treat to your dessert table.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 12 minutes per batch
• Total Time: 1 hour 30 minutes
• Yield: 32 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup butter (salted, room temperature)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 cups all-purpose flour (or a gluten-free 1-to-1 blend)
• ½ tsp salt
• 1 ½ tsp baking powder
• ½ tsp ground cinnamon

Filling

• ⅓ cup brown sugar (packed)
• ⅓ cup granulated sugar
• 1 tsp ground cinnamon
• 3 Tbsp butter (salted, melted)

Cream Cheese Glaze

• 1 ½ Tbsp cream cheese (softened)
• 1 Tbsp butter (melted)
• 1 ¾ cup powdered sugar
• ½ tsp clear vanilla extract
• 1–2 Tbsp milk

Instructions

1. Preheat Oven: Set your oven to 350°F (177°C) to prepare for baking the cookies.
2. Mix the Wet Ingredients: In a large mixer bowl, beat together the room temperature butter and granulated sugar on medium speed until creamy, about 1-2 minutes. Add the egg and vanilla extract and continue mixing for 30 seconds until fully incorporated.
3. Whisk the Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon to ensure even distribution of leavening and spices.
4. Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough becomes thick and evenly combined. Refrigerate the dough for 30 minutes to one hour to firm up for easier rolling.
5. Prepare Filling: In two small bowls, melt 3 tablespoons of butter. In another bowl, whisk together the brown sugar, granulated sugar, and cinnamon for the cinnamon sugar filling.
6. Roll Out the Dough and Add Filling: Place a 20-24 inch sheet of wax paper on a flat surface. Roll the chilled dough onto the center to form a 16″ x 8″ rectangle. Trim edges if necessary to achieve a neat shape. Using a pastry brush, spread half the melted butter evenly over the dough, then sprinkle half the cinnamon sugar mixture on top.
7. Form the Dough Log: Starting from the longer side, carefully roll the dough into a tight log about 16 inches long. If cracks form, smooth them out with your hands and continue rolling firmly. Refrigerate this log for an additional 30 minutes to help it set before slicing.
8. Slice and Bake: Cut the dough log into 16 even slices. Place slices on a parchment-lined baking sheet, leaving at least 2 inches between each. Bake in the preheated oven for 10-12 minutes until lightly golden. Repeat with the second half of the dough and cool cookies fully on a wire rack.
9. Prepare the Cream Cheese Glaze: While cookies bake, use a hand mixer to beat cream cheese, melted butter, powdered sugar, and vanilla extract together until smooth and velvety. Add milk one tablespoon at a time until the glaze reaches a drizzle consistency.
10. Glaze the Cookies: Transfer the cream cheese glaze to a piping bag or a plastic bag with a small corner cut off. Once cookies are completely cooled, drizzle the glaze evenly over each cookie for that signature cinnamon roll finish.

Notes

• Refrigerating the dough twice helps with rolling neat, uniform cookies that retain their shape during baking.
• If the dough cracks excessively while rolling, warming it slightly in your hands can make it more pliable without over-softening.
• Use a sharp knife to slice the dough log cleanly to avoid squashing or misshaping the cookies.
• Cookies should be cooled completely before glazing to prevent glaze from melting and sliding off.
• Store glazed cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: cinnamon roll cookies, cinnamon sugar cookies, cream cheese glaze cookies, soft cinnamon cookies, easy dessert cookies