These Cinnamon Roll Cookies are perfect when you’re craving the comforting flavors of a classic cinnamon roll but you’re short on time! These cookies are perfect for sharing and look so pretty on dessert tables and cookies trays. They are perfectly soft, swirled with cinnamon-sugar and topped off with a drizzle of icing – each bite is a delightful blend of sweetness and spice!
Love cinnamon roll-inspired treats? You’ll want to make these ones next: Cinnamon Roll Layer Cake and Giant Cinnamon Roll Cake.
Cinnamon Roll Cookie Recipe
There’s something magical about the aroma of cinnamon wafting through the kitchen, and cinnamon roll cookies bring that warmth to life! I first stumbled upon the idea when I was craving cinnamon rolls, but I didn’t have the time to wait for dough to rise. That’s where these cookies came in.
These incredible cinnamon roll cookies became my shortcut to all that cinnamon-sugar goodness, with a buttery, soft texture that melts in your mouth. I was amazed at how they captured the essence of a cinnamon roll – sweet, spicy, and just a little bit indulgent, all while being incredibly easy to make!
As I started sharing these cookies with friends and family, they quickly became a hit, especially around the holidays. They’re perfect for when you want something that feels special but doesn’t require spending hours in the kitchen to prepare.
Plus, they’re so versatile, you can enjoy them with a cup of coffee in the morning or serve them as a sweet treat after dinner. And the best part? The icing drizzle on top adds just the right amount of sweetness, making these cookies seriously irresistible.
These cookies make a great gift! Wait for the icing to dry on the cookies before stacking them in a cellophane bag tied off with a pretty ribbon. I can guarantee anyone would be excited to receive these!
Why You’ll Love This Recipe
- Quick and Easy to Make: Unlike traditional cinnamon rolls that are complicated and time-consuming, these cookies come together quickly, making them perfect for when you’re craving something sweet but don’t have hours to spare. You’ll get all the flavors of a cinnamon roll without the long process.
- Perfect for Any Occasion: Whether you’re looking for a festive holiday treat, a comforting dessert, or something special to bring to a potluck, these cookies fit the bill. They’re versatile and universally loved, making them a go-to recipe for any event.
- Classic Flavor: These cookies pack the delicious combination of cinnamon, sugar, and buttery dough into a convenient, handheld form. Plus, the icing drizzle on top adds just the right amount of sweetness, making each bite as satisfying as a full-sized cinnamon roll.
How to Make Cinnamon Roll Cookies
Making these cinnamon roll cookies is easy and fun, don’t let the recipe length fool you! As always, you can find the full printable recipe card at the end of this post.
Cookie Dough:
- Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.
- Beat together the butter and cream cheese for 2 minutes until light and fluffy.
- Add the sugar and cream together for 2 to 3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Pour the flour mixture into the bowl and mix till just combined.
- Divide the dough into 2 equal parts.
- Shape each piece into about a 6 to 8 inch square on top of a piece of plastic wrap. Use a bit of flour if needed to prevent it from sticking. Tightly wrap the plastic around it and chill in the refrigerator for about 2 hours.
Assembly
- Dust a clean work surface with flour and roll one section of dough into a rectangle about 12 x 10 inches.
- Brush the top of the dough with half of the melted butte rand sprinkle with brown sugar-cinnamon mixture on top of the butter.
- Use a pastry brush and a little water to get the edge with no sugar or butter on it slightly damp.
- Roll the dough tightly toward the side that has no butter or sugar mixture on it. Press edge to the log to seal.
Baking
- Cut the roll into about 20 pieces (about ½ inch thick cookies).
- Place on a parchment lined baking sheets and bake for about 10-12 minutes till nearly set. Let the cookies cool on the pan for 8-10 minutes before transferring to a cooling rack to finish cooling.
- Beat the cream cheese till light and fluffy.
- Add the powdered sugar, milk and vanilla and mix till well combined. You want it to be a thick drizzly consistency.
- After the cookies are completely cooled, drizzle with the icing and let firm up before transferring to an airtight container to store.
Don’t skip the step of chilling the dough! This helps the dough firm up, making it easier to slice it cleanly and helping it maintain its shape during baking.
Storage Information
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
Refrigerator: If you prefer to keep the cookies for longer, you can refrigerate them for up to 7 days. Just be sure to bring them to room temperature or warm them slightly before serving.
Freezer: Cinnamon roll cookies freeze well. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or freezer bag. They can be stored in the freezer for up to 3 months. When ready to enjoy, let them thaw at room temperature, and if desired, refresh them in the oven for a few minutes before adding additional icing (as it tends to melt off in the oven.)
Variations to Try
- Add finely chopped nuts like pecans, walnuts, or almonds to the cinnamon-sugar filling for extra crunch and flavor.
- Mix mini chocolate chips into the cinnamon-sugar filling or drizzle melted chocolate over the cookies instead of icing.
- Replace the cinnamon in the filling with pumpkin pie spice and add a tablespoon of pumpkin puree to the dough for a fun fall twist.
- Add orange or lemon zest to the dough or filling for a bright, citrusy twist
- Instead of a simple icing, try a flavored glaze. Mix in a bit of maple syrup or even a splash of bourbon into the icing for an added layer of flavor that makes the cookies truly unique.
How can I prevent the filling from oozing out?
Make sure the filling is evenly distributed and the dough is properly sealed around it. Also, be sure to not overfill the cookies.
Can I freeze these cookies?
These freeze so well. I’d suggest freezing with layers of parchment paper in between them in freezer bags or an air-tight container. If you know you’re going to put these straight into the freezer, I’d suggest frosting them right before serving and not when you first make them.
Why do I need to use full fat cream cheese?
If you use low-fat or fat-free your cookie dough won’t be as thick and hold together as nicely.
Can I skip chilling the dough?
I wouldn’t suggest this. The dough will be much harder to work with and too sticky to roll.
My dough is sticking to my counter.
You want to use a well-floured counter to roll this dough onto. Use a bench scraper or spatula to help lift the dough up as you roll, if needed.
My dough is kind of dry.
If you can, weigh your ingredients. If you can’t, use the spoon and scoop method to not use too much flour. Your dough will be dry if you don’t measure your flour correctly.
My dough is cracking when I roll it up. What can I do?
I like a bit of a craggily edge on these cookies but you can get it really smooth. Use firm pressure as you roll up the cookie dough so the dough stays smooth. Once rolled into a log, roll that log bag and forth until the cracks disappear. You can also pinch and massage specific areas if there are deeper cracks. It could also be that you dough is too cold. Let it sit for 10 minutes and try again.
Trish’s Tips
- The cookies can be baked in advance and stored in the freezer, for long term storage, or on the counter in an airtight container until you are ready to ice the cookies.
- Add a little flavor to the icing – maple extract is delicious in this icing recipe and adds another fall flavor to the mix.
- The smoother the dough, the less cracks the baked cookies will have. Cover any noticeable cracks with icing.
More Christmas Cookie Recipes
Cinnamon Roll Cookies
Ingredients
Cookies
- 3¼ cups all purpose flour 460g (or spooned and leveled)
- 2 teaspoons cornstarch
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter room temperature for 30 minutes (227g)
- 8 ounces cream cheese full fat
- 1 cup granulated sugar 200g
- 1 large egg
- 2 teaspoons vanilla extract
Filling
- â…” cup brown sugar 135g
- 4 teaspoons ground cinnamon
- 6 tablespoons salted butter melted (85g)
Icing
- 2 ounces cream cheese softened
- 1 cup powdered sugar 120g
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
Cookies
- Whisk together the flour, cornstarch, baking powder, baking soda and salt in a medium bowl. Set aside.3¼ cups all purpose flour, 2 teaspoons cornstarch, 1½ teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon fine sea salt
- Beat together the butter and cream cheese for 2 minutes until light and fluffy in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment.1 cup unsalted butter, 8 ounces cream cheese
- Add the sugar and cream together for 2 to 3 minutes until light and fluffy.1 cup granulated sugar
- Beat in the egg and vanilla extract until fully combined.1 large egg, 2 teaspoons vanilla extract
- Pour the flour mixture into the bowl and mix till just combined. Don’t over mix.
- Divide the dough into 2 equal parts. Shape each piece into about a 6 to 8inch square on top of a piece of plastic wrap. Use a bit of flour if needed to prevent it from sticking. Tightly wrap the plastic around it and chill in the refrigerator for about 2 hours. This will help the roll stay together better when you make it, resulting in prettier cookies with more ease. (Don’t leave the dough squares in the fridge longer than 2 hours or it will get too cold and crack a lot when you roll the dough out. If you do need to chill more than 2 hours, simply set dough out for 15 minutes before attempting to roll.)
- About 10 minutes before you pull the dough out of the fridge, preheat your oven to 350°F, line 2 rimmed baking sheets with parchment paper or silicone baking mats and set aside.
Filling
- In a small bowl, with your fingers or a fork, mix together the brown sugar and cinnamon.â…” cup brown sugar, 4 teaspoons ground cinnamon
- Dust a clean work surface with flour. Remove one of the dough squares from the fridge and place it on the flour. Dust the top with flour and roll into a rectangle about 12 inches wide x 10 inches deep. If any of the edges crack, pinch them back together.
- Brush the top of the dough with half of the butter, leaving about a ½ inch strip at the top (farthest part from you) unbuttered. Quickly sprinkle the brown sugar mixture on top of the butter, not the strip left unbuttered. Lightly press down on the brown sugar cinnamon mixture onto the dough to make it stick.6 tablespoons salted butter
- Using a pastry brush or simply with your fingers, get the edge with no sugar or butter on it slightly damp with water. This will help the roll stick together and keep the cookies from opening up when baked.
- Starting on the side closest to you, roll the dough tightly (a 12-inch side) toward the side that has no butter or sugar mixture on it. Make sure the edge is sealed nicely.
- Use a knife or dental floss to cut the roll into about 20 pieces (about ½ inch thick cookies).
- Place on the prepared baking sheets. 12 can fit on one sheet. Put the remaining cut cookies in the fridge while the first bake, before baking the second sheet.
- Bake for about 10-12 minutes till nearly set. Let the cookies cool on the pan for 8-10 minutes before transferring to a cooling rack to finish cooling.
- Repeat the process with the remaining dough in the fridge till all the cookies are baked.
Icing
- In a medium mixing bowl, use a hand mixer to whip the cream cheese till light and fluffy. Add the powdered sugar, milk and vanilla and mix till well combined. You want it to be a thick drizzly consistency. If you need to, add another tablespoon of milk.2 ounces cream cheese, 1 cup powdered sugar, 2 tablespoons milk, ¼ teaspoon vanilla extract
- After the cookies are completely cooled, drizzle with the icing and let firm up before transferring to an airtight container to store.
Leave a Reply