Description

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

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

Preparing the Cinnamon Filling

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

Preparing the Icing

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

Notes

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.