Cinnamon Roll Cookies

These Cinnamon Roll Cookies combine everything you love about classic cinnamon rolls in a soft, delicious cookie! Each cookie features a buttery dough, a sweet cinnamon-sugar swirl, and a creamy cream cheese icing drizzle. They’re perfect for holiday baking, cookie exchanges, parties, and everyday treats.

Ingredients

For the Cookies

• 3¼ cups all-purpose flour (460g)
• 2 teaspoons cornstarch
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup unsalted butter, softened (227g)
• 8 ounces full-fat cream cheese
• 1 cup granulated sugar (200g)
• 1 large egg
• 2 teaspoons vanilla extract

For the Cinnamon Filling

• ⅔ cup brown sugar (135g)
• 4 teaspoons ground cinnamon
• 6 tablespoons salted butter, melted (85g)

For the Cream Cheese Icing

• 2 ounces cream cheese, softened
• 1 cup powdered sugar (120g)
• 2 tablespoons milk
• ¼ teaspoon vanilla extract

Instructions

Preparing the Cookies

1. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, beat the softened butter and cream cheese for about 2 minutes until light and fluffy.
3. Add the granulated sugar and beat for another 2–3 minutes until creamy.
4. Mix in the egg and vanilla extract until fully combined.
5. Gradually add the dry ingredients and mix just until a soft dough forms. Avoid overmixing.
6. Divide the dough into two equal portions. Shape each portion into a 6–8-inch square.
7. Wrap each dough square tightly in plastic wrap and refrigerate for approximately 2 hours.
8. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Preparing the Cinnamon Filling

9. In a small bowl, combine the brown sugar and ground cinnamon.
10. Lightly flour your work surface and roll one chilled dough square into a rectangle approximately 12 × 10 inches.
11. Brush the dough with half of the melted butter, leaving a ½-inch strip along the far edge uncovered.
12. Sprinkle half of the cinnamon-sugar mixture evenly over the butter and gently press it into the dough.
13. Lightly dampen the uncovered edge with water to help seal the roll.
14. Starting from the edge closest to you, roll the dough tightly toward the uncovered edge.
15. Seal the edge gently and cut the roll into approximately 20 cookies, each about ½ inch thick.
16. Arrange the cookies on the prepared baking sheets, leaving space between them.
17. Refrigerate the remaining cookies while the first batch bakes.
18. Bake for 10–12 minutes, until the cookies are nearly set.
19. Let the cookies cool on the baking sheet for 8–10 minutes before transferring them to a wire rack.
20. Repeat with the remaining dough and filling.

Preparing the Icing

21. Beat the softened cream cheese in a medium bowl until smooth and fluffy.
22. Add the powdered sugar, milk, and vanilla extract.
23. Mix until smooth and thick but drizzle-friendly. Add another tablespoon of milk if needed.
24. Once the cookies have cooled completely, drizzle the icing over them.
25. Allow the icing to set before serving or storing.

Serving and Storage Tips

• Serving: Enjoy these cookies with coffee, tea, hot chocolate, or a glass of cold milk.
• Dessert platters: Arrange them on a cookie tray with brownies, sugar cookies, and other holiday treats.
• Icing: Let the cookies cool completely before adding the cream cheese icing to prevent it from melting.
• Room temperature: Because the icing contains cream cheese, refrigerate the finished cookies in an airtight container.
• Refrigerator storage: Store in an airtight container for up to 5 days.
• Freezing: Freeze uniced cookies in a freezer-safe container for up to 2 months. Thaw and add fresh icing before serving.
• Make ahead: Prepare the dough and refrigerate it before rolling and filling. If it becomes too firm, let it sit at room temperature for about 15 minutes.
• Prevent spreading: Keep the dough chilled and avoid placing warm cookie slices directly into the oven.
• Cookie freshness: Separate layers with parchment paper to prevent the icing from sticking to other cookies.

Variations

1. Chocolate Chip Cinnamon Roll Cookies

Add ½ cup mini chocolate chips to the cinnamon-sugar filling before rolling the dough. The chocolate melts slightly during baking and creates delicious little pockets of sweetness alongside the cinnamon.

2. Maple Cinnamon Roll Cookies

Replace the vanilla extract in the icing with ½ teaspoon maple extract or add 1 tablespoon pure maple syrup. The maple flavor pairs beautifully with the brown sugar and cinnamon filling.

3. Apple Cinnamon Roll Cookies

Add ½ cup finely diced apples to the filling. Cook the apples briefly and allow them to cool completely before using to prevent excess moisture from making the dough soggy.

4. Pecan Cinnamon Roll Cookies

Sprinkle ½ cup finely chopped toasted pecans over the cinnamon-sugar filling. The nuts add a delicious crunch and complement the buttery cookie dough.

5. Pumpkin Spice Cinnamon Roll Cookies

Replace part of the cinnamon with pumpkin pie spice in the filling. You can also add a small amount of pumpkin spice to the icing for an extra seasonal flavor.

6. Brown Butter Cinnamon Roll Cookies

Brown the butter used in the filling until golden and fragrant. Allow it to cool slightly before brushing it over the dough. This adds a rich, nutty flavor that makes the cinnamon filling even more delicious.

7. Caramel Cinnamon Roll Cookies

Drizzle the finished cookies with caramel sauce before adding the cream cheese icing. You can also sprinkle a little flaky sea salt on top for a sweet-and-salty combination.

8. White Chocolate Cinnamon Roll Cookies

Add ½ cup white chocolate chips to the cinnamon filling or drizzle melted white chocolate over the cooled cookies. The creamy sweetness balances the warm cinnamon flavor.

9. Orange Cinnamon Roll Cookies

Add 1 teaspoon freshly grated orange zest to the cookie dough and a little orange zest to the icing. The citrus gives these cookies a fresh aroma and bright flavor.

10. Gingerbread Cinnamon Roll Cookies

Add ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of cloves to the cinnamon filling. This variation is perfect for Christmas cookie trays and winter gatherings.

11. Strawberry Cinnamon Roll Cookies

Spread a thin layer of strawberry preserves over the dough before adding the cinnamon-sugar mixture. Avoid using too much jam so the cookies hold their swirled shape during baking.

12. Coconut Cinnamon Roll Cookies

Sprinkle ⅓ cup finely shredded sweetened coconut over the cinnamon filling. The coconut adds a slightly chewy texture and a tropical twist.

13. Nutella Cinnamon Roll Cookies

Spread a thin layer of Nutella over the rolled dough before adding a light sprinkle of cinnamon sugar. Roll tightly and bake as directed for a delicious chocolate-hazelnut variation.

14. Chai Spice Cinnamon Roll Cookies

Add a combination of ground cardamom, ginger, cloves, and nutmeg to the cinnamon filling. This creates a warm, aromatic flavor inspired by classic chai tea.

15. Mini Cinnamon Roll Cookies

Roll the dough into narrower rectangles and create smaller rolls. Slice into thinner pieces and check them a little earlier during baking. These bite-sized cookies are perfect for parties, dessert tables, and holiday gift boxes.

FAQs

1. What do Cinnamon Roll Cookies taste like?

They taste like a combination of soft sugar cookies and classic cinnamon rolls. The buttery dough, sweet cinnamon-sugar swirl, and creamy icing create a delicious dessert.

2. Can I make Cinnamon Roll Cookies ahead of time?

Yes! You can prepare the cookie dough ahead and refrigerate it before rolling. You can also bake the cookies in advance and add the cream cheese icing when you’re ready to serve.

3. Why does the cookie dough need to chill?

Chilling helps firm up the butter and cream cheese, making the dough easier to roll. It also helps the cinnamon rolls maintain their shape while baking.

4. Why are my Cinnamon Roll Cookies spreading?

The dough may be too warm, or the butter may be too soft. Keep the dough chilled before slicing and baking, and make sure your baking sheets are cool between batches.

5. Can I freeze Cinnamon Roll Cookies?

Yes. Freeze the baked cookies without icing in an airtight freezer-safe container for up to 2 months. Thaw completely before adding the cream cheese icing.

6. Can I use low-fat cream cheese?

Full-fat cream cheese is recommended because it provides a richer flavor and better texture. Low-fat cream cheese may make the dough softer and slightly change the finished cookies.

7. How do I keep the cinnamon filling from leaking out?

Leave a small uncovered strip along the edge of the dough, lightly dampen it with water, and seal the roll securely. Avoid adding too much melted butter or filling near the edges.

8. Can I make these cookies without cream cheese icing?

Absolutely! You can dust them with powdered sugar, drizzle them with a simple vanilla glaze, or enjoy them plain. They are delicious even without icing.

9. How should I store Cinnamon Roll Cookies?

Because the icing contains cream cheese, store the finished cookies in an airtight container in the refrigerator for up to 5 days. Let them sit briefly at room temperature before serving if you prefer a softer texture.

10. Can I use dental floss to slice the cookie dough?

Yes! Unflavored dental floss works wonderfully for cutting clean slices without squashing the cinnamon rolls. Slide it underneath the roll, cross the ends over the top, and pull gently.

These Cinnamon Roll Cookies are a wonderful way to enjoy the comforting flavor of cinnamon rolls in an easy-to-share cookie. With their soft texture, beautiful cinnamon swirls, and creamy icing, they’re perfect for holidays, parties, and everyday baking. Make a batch to share with family and friends, and enjoy every sweet, cinnamon-filled bite!

Print