If you have a soft spot for cinnamon rolls but want something a little easier to share and eat, you are going to absolutely adore this Cinnamon Roll Cookies Recipe. These cookies capture the warm, comforting flavors of classic cinnamon rolls with a tender, buttery cookie base and a swirl of cinnamon sugar goodness. Topped with a luscious cream cheese glaze, these treats offer all the charm of your favorite breakfast pastry without the fuss of dough rising. They’re perfect for brunches, snack times, or whenever you need a sweet hug in cookie form.
Ingredients You’ll Need
Making these Cinnamon Roll Cookies Recipe treats is all about simple, everyday ingredients that work together to create a magical balance of flavor and texture. Each element is essential, from the creamy butter that keeps the cookies tender to the aromatic cinnamon that fills your kitchen with irresistible warmth.
- Butter (1 cup, salted, room temperature): Gives the dough moisture and richness for a soft, tender cookie.
- Sugar (1 cup): Sweetens the dough and helps with browning for that perfect golden finish.
- Large egg (1): Binds the ingredients together and adds a slight lift.
- Vanilla (1 teaspoon): Enhances all the flavors with a subtle floral note.
- All-purpose flour (3 cups) or gluten-free 1-to-1 blend: The base that holds everything together while keeping the cookies light.
- Salt (½ teaspoon): Balances sweetness and enhances the other flavors.
- Baking powder (1 ½ teaspoons): Adds a gentle rise to keep the cookies fluffy.
- Cinnamon (½ teaspoon in dough + 1 teaspoon in filling): The star spice that gives these cookies their signature warmth.
- Brown sugar (⅓ cup, packed): Adds a deep caramel flavor to the cinnamon swirl.
- Granulated sugar (⅓ cup): Sweetens the cinnamon filling with a touch of crunch.
- Butter (3 tablespoons melted for filling + 1 tablespoon melted for glaze): Keeps the cinnamon sugar mixture luscious and moist.
- Cream cheese (1 ½ tablespoons, softened): Creates a creamy, tangy glaze that perfectly complements the sweet cookies.
- Powdered sugar (1 ¾ cups): The base for the glaze, providing smooth sweetness.
- Vanilla (½ teaspoon clear in glaze): Adds a fresh note to the frosting.
- Milk (1-2 tablespoons): Adjusts the glaze to the perfect drizzle consistency.
How to Make Cinnamon Roll Cookies Recipe
Step 1: Preheat and Prepare Ingredients
Start by preheating your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature when your cookies are ready to bake. Gathering and preparing all your ingredients ahead of time will help the process move smoothly.
Step 2: Mix the Wet Ingredients
Using a stand mixer or handheld mixer, beat the room temperature butter and sugar on medium speed until creamy and fluffy, about 1 to 2 minutes. Then add the egg and vanilla, continuing to beat for another 30 seconds to combine thoroughly. This step is key to a light and tender texture in your cookies.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, salt, baking powder, and half a teaspoon of cinnamon. This ensures an even distribution of the leavening agents and spice, giving each cookie that perfect lift and subtle warmth.
Step 4: Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture, mixing on low speed after each addition until the dough is thick and homogeneous. Once combined, refrigerate the dough for 30 minutes to make rolling and shaping easier.
Step 5: Prepare the Cinnamon Sugar Filling
Melt the butter in a small bowl and set aside. In another bowl, mix the brown sugar, granulated sugar, and cinnamon together. This fragrant mixture will create the irresistible swirl inside each cookie.
Step 6: Roll Out and Add Filling
Lay a large sheet of wax paper on a flat surface, and roll the chilled dough into a neat 16 by 8-inch rectangle. Trim the edges if needed to get a clean shape. Brush half of the melted butter evenly over the dough, then sprinkle half of the cinnamon sugar filling on top. This layering is what sets these cookies apart!
Step 7: Roll the Dough into a Log
Starting from the long edge, carefully roll the dough into a tight log shape, about 16 inches long. It’s normal if the dough cracks slightly—just smooth those out with your fingers. Wrap the log and refrigerate again for another 30 minutes to help it firm up before slicing.
Step 8: Slice and Bake
Cut the chilled log into 16 even slices. Place them on parchment paper-lined cookie sheets with at least 2 inches of space between each to allow spreading. Bake for 10 to 12 minutes until they’re soft but no longer doughy. Repeat with the remaining dough. Let the cookies cool thoroughly before glazing.
Step 9: Make the Cream Cheese Glaze
While the cookies bake, combine cream cheese, melted butter, powdered sugar, and clear vanilla in a bowl. Beat with an electric mixer until smooth and creamy. Add milk a tablespoon at a time until you get a silky glaze that drizzles beautifully.
Step 10: Ice the Cookies
Transfer the glaze to a piping bag or a Ziploc with a corner snipped off, and drizzle generously over the cooled cookies. The tangy glaze balances the sweetness and adds a delightful finishing touch.
How to Serve Cinnamon Roll Cookies Recipe
Garnishes
For an extra festive look, sprinkle a pinch of ground cinnamon or a few finely chopped pecans over the glaze while it’s still fresh. A light dusting of powdered sugar adds an elegant touch as well, making your cookies look as good as they taste.
Side Dishes
These cookies pair wonderfully with a cup of strong coffee or warm chai tea to echo the cinnamon notes. For a more indulgent treat, serve alongside vanilla bean ice cream or a dollop of whipped cream to complement the soft cinnamon cookie texture.
Creative Ways to Present
Consider stacking the cookies on a rustic wooden board for brunch or arranging them in a clear glass jar for a charming gift idea. You can even place a few cookies on a small plate alongside a mini mug of cream cheese glaze for dipping fun at parties!
Make Ahead and Storage
Storing Leftovers
To keep your Cinnamon Roll Cookies Recipe fresh and soft, store them in an airtight container at room temperature for up to three days. Adding a slice of bread inside the container helps maintain moisture, keeping the cookies tender and delicious.
Freezing
You can freeze unbaked sliced dough wrapped tightly in plastic wrap for up to one month. Bake straight from frozen by adding a couple of extra minutes to the baking time. For baked cookies, freeze in an airtight container with parchment layers to prevent sticking, and thaw at room temperature before icing.
Reheating
Warm your cookies gently in a microwave for about 10-15 seconds or in a preheated 300-degree oven for 5 minutes. Reheating brings back that fresh-baked softness and helps the cream cheese glaze soften slightly for an even more luscious bite.
FAQs
Can I make these cookies gluten-free?
Absolutely! Simply use a gluten-free 1-to-1 flour blend in place of all-purpose flour. Just be sure your blend contains xanthan gum or another binder for the best texture.
Can I substitute cream cheese in the glaze?
While cream cheese is key for the classic tang and creaminess, you can try mascarpone or a thick Greek yogurt, though texture and flavor will differ slightly.
How long do these cookies last?
Stored properly in an airtight container, they last about 3 days at room temperature or up to one week refrigerated. Freezing extends their life up to one month.
Is it necessary to refrigerate the dough before baking?
Yes, chilling the dough helps it firm up for easier rolling and slicing, and it improves the texture by letting the ingredients meld.
Can I use a different glaze on these cookies?
Of course! A simple vanilla or caramel glaze can work well, but the cream cheese glaze is what really ties the cinnamon roll flavor together in this recipe.
Final Thoughts
There is something truly special about a Cinnamon Roll Cookies Recipe that takes the best elements of classic cinnamon rolls and makes them into fun, bite-sized treats. Whether you’re baking for a holiday, a casual get-together, or simply to satisfy a sweet craving, these cookies deliver warmth, sweetness, and comfort in every bite. Give this recipe a try—you might just find your new favorite cookie to bake and share!
Print
Cinnamon Roll Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 20 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cinnamon Roll Cookies capture the comforting flavors of classic cinnamon rolls in a soft, bite-sized cookie. Featuring a tender dough swirled with cinnamon sugar and topped with a rich cream cheese glaze, they are perfect for breakfast treats or dessert. The recipe includes a straightforward dough preparation, rolling, baking, and finishing with a luscious cream cheese frosting drizzle.
Ingredients
Cookie Dough
- 1 cup butter (salted, room temperature)
- 1 cup 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. cinnamon
Filling
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 tsp. cinnamon
- 3 Tbsp. butter (salted, melted)
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
- Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking the cookies.
- Mix Wet Ingredients: Using a stand mixer or handheld mixer, beat the room-temperature butter and sugar on medium speed until creamy, about 1 to 2 minutes. Add in the egg and vanilla extract, continuing to beat for another 30 seconds until well combined.
- Prepare Dry Ingredients: In a large separate bowl, whisk together the flour, salt, baking powder, and cinnamon to evenly distribute all dry components.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture on low speed. Mix thoroughly until a thick dough forms. Then cover and refrigerate the dough for 30 minutes to 1 hour to firm it up.
- Prepare Filling: Melt the butter in a small bowl. In another small bowl, whisk together brown sugar, granulated sugar, and cinnamon to make the cinnamon sugar filling.
- Roll and Fill Dough: Lay a 20 to 24-inch sheet of wax paper on a flat surface. Place the chilled dough in the center and roll it out into a 16” by 8” rectangle. Trim edges if needed to shape it precisely. Brush half of the melted butter evenly over the dough, then sprinkle half the cinnamon sugar mixture over the butter.
- Form Dough Log: Starting at the longer side, roll the dough tightly into a 16-inch long log, smoothing out any cracks as you go for a compact shape. Refrigerate this log for another 30 minutes to make slicing easier.
- Slice and Bake: Cut the dough log into 16 equal slices. Place slices on a parchment-lined baking sheet spaced at least 2 inches apart. Bake in the preheated oven for 10 to 12 minutes until lightly golden. Repeat steps for the remaining dough half. Let cookies cool completely before adding the glaze.
- Make Glaze: While cookies bake, beat together softened cream cheese, melted butter, powdered sugar, and vanilla extract on medium speed until smooth. Add milk, one tablespoon at a time, until the glaze reaches your desired consistency for drizzling.
- Glaze the Cookies: Transfer the cream cheese glaze into a Ziploc bag and snip a small corner off or use a piping bag with a small round tip. Drizzle the glaze over the cooled cookies evenly and allow to set before serving.
Notes
- Refrigerating the dough helps achieve better slice cleanly and keeps the shape intact during baking.
- If the dough cracks while rolling, press and smooth gently to maintain a neat log shape.
- Use gloves or a parchment paper sheet to roll out dough for less stickiness and easier handling.
- You can substitute gluten-free flour with a 1-to-1 blend to make this recipe gluten-free.
- Allow cookies to cool completely before glazing to prevent the frosting from melting.
- The glaze can be adjusted in thickness by varying the amount of milk added.
