Irresistible Cinnamon Roll Cookies Recipe – Quick & Simple

Cinnamon Roll Cookies are a delightful innovation that brings together two of the world’s most cherished baked goods into one irresistible bite. Imagine the comforting warmth and iconic swirl of a classic cinnamon roll, perfectly encapsulated within a soft, chewy cookie. For anyone who has ever wished for the gooey center of a cinnamon bun in a more convenient, grab-and-go format, this recipe is an absolute dream come true, offering a shortcut to pure bliss without compromising on flavor.

Why We Adore This Sweet Fusion

The original cinnamon roll boasts a rich history, often traced back to Sweden’s kanelbulle, eventually making its way to kitchens worldwide and becoming a beloved breakfast and dessert staple, especially in America. Our remarkable Cinnamon Roll Cookies pay homage to that heritage, offering all the beloved flavors without the extensive proofing time. You get that signature blend of sweet brown sugar and aromatic cinnamon, swirled through a tender cookie base, crowned with a decadent cream cheese glaze. It’s the perfect harmony of textures and tastes: a slight crisp on the edges, a soft interior, and that undeniably comforting spice. I find that it’s this ingenious fusion of familiar flavors with a novel presentation that truly makes these cookies a standout, offering convenience without compromising on that beloved, homemade taste we all crave.

this Recipe

Ingredients:

• For the Cinnamon Roll Cookie Dough:
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
• For the Cinnamon Filling:
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) packed light brown sugar
  • 1 tablespoon ground cinnamon
• For the Cream Cheese Glaze:
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • ½ teaspoon pure vanilla extract
  • 2-3 tablespoons milk or heavy cream, as needed

For the Cinnamon Roll Cookie Dough:

1. Prepare Your Dry Ingredients: In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. It’s important to whisk these dry ingredients thoroughly to ensure the leavening agent and salt are evenly distributed throughout the dough. This step guarantees that your Cinnamon Roll Cookies will rise uniformly and have a balanced flavor in every bite. Set this bowl aside for a moment.
2. Cream the Butter and Sugars: In a large bowl, using an electric mixer fitted with a paddle attachment (or a hand mixer), cream together the 1 cup of softened unsalted butter, ¾ cup of granulated sugar, and ¼ cup of packed light brown sugar. Beat on medium-high speed for about 3-4 minutes, or until the mixture is incredibly light, fluffy, and pale in color. This creaming process is absolutely crucial for incorporating air into the dough, which will give your cookies that delightfully tender texture we all love. Don’t rush this step! Scrape down the sides of the bowl periodically to ensure everything is well combined.
3. Incorporate Wet Ingredients: Add the large room temperature egg to the creamed butter and sugar mixture, beating on medium speed until fully incorporated. Follow this by adding the 1 teaspoon of pure vanilla extract, mixing until just combined. The mixture might look a little curdled at this point, but don’t worry, it will come together once the dry ingredients are added.
4. Gradually Add Dry to Wet: With the mixer on low speed, gradually add the dry ingredient mixture (flour, baking powder, salt) to the wet ingredients, mixing until just combined. Be careful not to overmix the dough once the flour is added; overmixing can develop the gluten too much, resulting in tough cookies. You want the dough to be soft, pliable, and just barely holding together. It might seem a little crumbly at first, but it will come together.
5. Chill the Dough: Gather the dough into a ball, flatten it slightly into a disk, and wrap it tightly in plastic wrap. Place it in the refrigerator to chill for at least 1 hour. Chilling the dough is an incredibly important step for several reasons: it allows the butter to firm up, making the dough much easier to handle and roll out without sticking; it prevents the cookies from spreading too much during baking, maintaining their beautiful swirled shape; and it also allows the flavors to meld together, resulting in a more delicious cookie. A well-chilled dough is the secret to perfect Cinnamon Roll Cookies! You can even chill it overnight if you’re preparing ahead.

For the Cinnamon Filling:

1. Combine Filling Ingredients: While your dough is chilling, prepare the cinnamon filling. In a small bowl, combine the ½ cup of melted unsalted butter, ¾ cup of packed light brown sugar, and 1 tablespoon of ground cinnamon. Stir these ingredients together until they form a thick, cohesive paste. The texture should be spreadable but not too liquidy. If it seems too runny, you can pop it in the fridge for a few minutes to firm up slightly. This rich, aromatic filling is what gives our Cinnamon Roll Cookies their signature flavor and beautiful spiral.

Assembling the Cinnamon Roll Cookies:

1. Prepare Your Workspace: Lightly flour a clean work surface or a large piece of parchment paper. Having enough flour for dusting is key to prevent sticking. Take the chilled cookie dough disk from the refrigerator. If it’s been chilling for a long time and is very firm, let it sit at room temperature for 5-10 minutes to soften just enough to be pliable, but still very cold.
2. Roll Out the Dough: Using a rolling pin, roll out the dough into a large rectangle, approximately 14×10 inches in size and about ¼-inch thick. Aim for an even thickness across the entire rectangle to ensure uniform baking of your Cinnamon Roll Cookies. If the dough starts to stick, lightly flour your rolling pin and the top of the dough. Take your time with this step to get a neat rectangle, as this will influence the shape of your final cookies.
3. Spread the Cinnamon Filling: Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, leaving a small ½-inch border along one of the longer edges. This border will help seal the dough when you roll it up, preventing the filling from oozing out. Make sure to spread the filling right to the other three edges for maximum cinnamon goodness.
4. Roll Up the Dough: Starting from the longer edge opposite the border you left, carefully and tightly roll the dough into a log. You want to roll it as snugly as possible to create those beautiful, distinct spirals in your Cinnamon Roll Cookies. Work slowly and gently, pressing down lightly as you roll to prevent air pockets. Once you reach the border, press down firmly to seal the seam. You should now have a long, cylindrical log of dough.
5. Chill the Log (Again!): Wrap the dough log tightly in plastic wrap and place it back in the refrigerator to chill for at least 30-60 minutes. This second chilling step is absolutely essential for clean slices! When the dough is firm, it will be much easier to slice without squishing or distorting the spiral shape. If you try to slice it too soon, your cookies might lose their perfect roundness. For best results, I often chill mine for a full hour or even longer if time permits.
6. Preheat Oven and Prepare Baking Sheets: While the dough log is chilling, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Parchment paper is highly recommended as it prevents sticking and makes cleanup a breeze.
7. Slice the Cookies: Once the dough log is thoroughly chilled and firm, unwrap it. Using a sharp knife or even unflavored dental floss (a fantastic trick for perfectly clean cuts!), slice the log into ¾-inch thick rounds. If using a knife, use a gentle sawing motion to avoid squishing the dough. If using dental floss, slide it under the log, cross the ends over the top, and pull them in opposite directions to slice through cleanly. You should get approximately 20-24 beautiful Cinnamon Roll Cookies from one log.
8. Arrange on Baking Sheets: Place the sliced cookies onto the prepared baking sheets, leaving about 2 inches of space between each cookie. While they don’t spread a tremendous amount, giving them space allows for even air circulation and prevents them from baking into one giant cookie.

Baking Your Cinnamon Roll Cookies:

1. Bake to Golden Perfection: Bake the Cinnamon Roll Cookies for 10-12 minutes, or until the edges are lightly golden brown and the centers are just set. Keep a close eye on them during the last few minutes of baking, as ovens can vary. You want them to be slightly soft in the middle when you take them out, as they will continue to set as they cool on the baking sheet. Overbaking will result in dry cookies, and we definitely don’t want that!
2. Cooling Process: Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This brief cooling period helps them firm up enough to be transferred without breaking. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Allowing them to cool on a wire rack ensures air circulates around them, preventing a soggy bottom.

For the Cream Cheese Glaze:

1. Cream Cheese and Butter: In a medium bowl, combine the 4 ounces of softened cream cheese and ¼ cup of softened unsalted butter. Using an electric mixer, beat these two ingredients together on medium speed until they are completely smooth and free of lumps. This usually takes about 2-3 minutes. Ensure they are well combined before moving to the next step.
2. Add Powdered Sugar and Vanilla: Gradually add the 2 cups of sifted powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated. Sifting the powdered sugar is a small but important step to prevent lumps in your glaze, ensuring a perfectly smooth and creamy consistency. Once the sugar is mostly mixed in, add the ½ teaspoon of pure vanilla extract and beat until smooth.
3. Achieve Desired Consistency: With the mixer still on low, slowly add 2-3 tablespoons of milk or heavy cream, one tablespoon at a time, until the glaze reaches your desired consistency. You want a glaze that is thick enough to generously coat the back of a spoon but still thin enough to drizzle beautifully over your Cinnamon Roll Cookies. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a little more sifted powdered sugar. Adjusting the liquid content carefully is key here.

Finishing and Serving the Cinnamon Roll Cookies:

1. Glaze the Cooled Cookies: Once the Cinnamon Roll Cookies have completely cooled on the wire rack, it’s time for the best part – glazing! You can either drizzle the cream cheese glaze generously over each cookie using a spoon or a piping bag, or for a thicker coating, you can gently dunk the top of each cookie into the bowl of glaze. I often find a spoon works wonderfully for an artistic drizzle!
2. Allow Glaze to Set: Let the glazed cookies sit on the wire rack for about 15-20 minutes to allow the glaze to set slightly. This will prevent messiness when handling and serving.
3. Serve and Enjoy: Your incredible homemade Cinnamon Roll Cookies are now ready to be devoured! They are perfect with a cup of coffee or a cold glass of milk. These cookies are truly a delightful treat, combining the best parts of a classic cinnamon roll into a convenient, handheld cookie form.
4. Storage Tips: Store any leftover Cinnamon Roll Cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days, especially if your kitchen is warm or if you prefer a firmer glaze. If refrigerated, allow them to come to room temperature before serving for the best flavor and texture. For longer storage, you can freeze unglazed baked cookies for up to 1 month, then thaw and glaze before serving. You can also freeze the raw dough log, tightly wrapped, for up to 2 months and slice and bake from frozen (adding a few extra minutes to baking time) whenever a craving strikes! Enjoy your baking adventure!

Ingredients:

• For the Cinnamon Roll Cookie Dough:
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
• For the Cinnamon Filling:
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) packed light brown sugar
  • 1 tablespoon ground cinnamon
• For the Cream Cheese Glaze:
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • ½ teaspoon pure vanilla extract
  • 2-3 tablespoons milk or heavy cream, as needed

For the Cinnamon Roll Cookie Dough:

1. Prepare Your Dry Ingredients: In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. It’s important to whisk these dry ingredients thoroughly to ensure the leavening agent and salt are evenly distributed throughout the dough. This step guarantees that your Cinnamon Roll Cookies will rise uniformly and have a balanced flavor in every bite. Set this bowl aside for a moment.
2. Cream the Butter and Sugars: In a large bowl, using an electric mixer fitted with a paddle attachment (or a hand mixer), cream together the 1 cup of softened unsalted butter, ¾ cup of granulated sugar, and ¼ cup of packed light brown sugar. Beat on medium-high speed for about 3-4 minutes, or until the mixture is incredibly light, fluffy, and pale in color. This creaming process is absolutely crucial for incorporating air into the dough, which will give your cookies that delightfully tender texture we all love. Don’t rush this step! Scrape down the sides of the bowl periodically to ensure everything is well combined.
3. Incorporate Wet Ingredients: Add the large room temperature egg to the creamed butter and sugar mixture, beating on medium speed until fully incorporated. Follow this by adding the 1 teaspoon of pure vanilla extract, mixing until just combined. The mixture might look a little curdled at this point, but don’t worry, it will come together once the dry ingredients are added.
4. Gradually Add Dry to Wet: With the mixer on low speed, gradually add the dry ingredient mixture (flour, baking powder, salt) to the wet ingredients, mixing until just combined. Be careful not to overmix the dough once the flour is added; overmixing can develop the gluten too much, resulting in tough cookies. You want the dough to be soft, pliable, and just barely holding together. It might seem a little crumbly at first, but it will come together.
5. Chill the Dough: Gather the dough into a ball, flatten it slightly into a disk, and wrap it tightly in plastic wrap. Place it in the refrigerator to chill for at least 1 hour. Chilling the dough is an incredibly important step for several reasons: it allows the butter to firm up, making the dough much easier to handle and roll out without sticking; it prevents the cookies from spreading too much during baking, maintaining their beautiful swirled shape; and it also allows the flavors to meld together, resulting in a more delicious cookie. A well-chilled dough is the secret to perfect Cinnamon Roll Cookies! You can even chill it overnight if you’re preparing ahead.

For the Cinnamon Filling:

1. Combine Filling Ingredients: While your dough is chilling, prepare the cinnamon filling. In a small bowl, combine the ½ cup of melted unsalted butter, ¾ cup of packed light brown sugar, and 1 tablespoon of ground cinnamon. Stir these ingredients together until they form a thick, cohesive paste. The texture should be spreadable but not too liquidy. If it seems too runny, you can pop it in the fridge for a few minutes to firm up slightly. This rich, aromatic filling is what gives our Cinnamon Roll Cookies their signature flavor and beautiful spiral.

Assembling the Cinnamon Roll Cookies:

1. Prepare Your Workspace: Lightly flour a clean work surface or a large piece of parchment paper. Having enough flour for dusting is key to prevent sticking. Take the chilled cookie dough disk from the refrigerator. If it’s been chilling for a long time and is very firm, let it sit at room temperature for 5-10 minutes to soften just enough to be pliable, but still very cold.
2. Roll Out the Dough: Using a rolling pin, roll out the dough into a large rectangle, approximately 14×10 inches in size and about ¼-inch thick. Aim for an even thickness across the entire rectangle to ensure uniform baking of your Cinnamon Roll Cookies. If the dough starts to stick, lightly flour your rolling pin and the top of the dough. Take your time with this step to get a neat rectangle, as this will influence the shape of your final cookies.
3. Spread the Cinnamon Filling: Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, leaving a small ½-inch border along one of the longer edges. This border will help seal the dough when you roll it up, preventing the filling from oozing out. Make sure to spread the filling right to the other three edges for maximum cinnamon goodness.
4. Roll Up the Dough: Starting from the longer edge opposite the border you left, carefully and tightly roll the dough into a log. You want to roll it as snugly as possible to create those beautiful, distinct spirals in your Cinnamon Roll Cookies. Work slowly and gently, pressing down lightly as you roll to prevent air pockets. Once you reach the border, press down firmly to seal the seam. You should now have a long, cylindrical log of dough.
5. Chill the Log (Again!): Wrap the dough log tightly in plastic wrap and place it back in the refrigerator to chill for at least 30-60 minutes. This second chilling step is absolutely essential for clean slices! When the dough is firm, it will be much easier to slice without squishing or distorting the spiral shape. If you try to slice it too soon, your cookies might lose their perfect roundness. For best results, I often chill mine for a full hour or even longer if time permits.
6. Preheat Oven and Prepare Baking Sheets: While the dough log is chilling, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Parchment paper is highly recommended as it prevents sticking and makes cleanup a breeze.
7. Slice the Cookies: Once the dough log is thoroughly chilled and firm, unwrap it. Using a sharp knife or even unflavored dental floss (a fantastic trick for perfectly clean cuts!), slice the log into ¾-inch thick rounds. If using a knife, use a gentle sawing motion to avoid squishing the dough. If using dental floss, slide it under the log, cross the ends over the top, and pull them in opposite directions to slice through cleanly. You should get approximately 20-24 beautiful Cinnamon Roll Cookies from one log.
8. Arrange on Baking Sheets: Place the sliced cookies onto the prepared baking sheets, leaving about 2 inches of space between each cookie. While they don’t spread a tremendous amount, giving them space allows for even air circulation and prevents them from baking into one giant cookie.

Baking Your Cinnamon Roll Cookies:

1. Bake to Golden Perfection: Bake the Cinnamon Roll Cookies for 10-12 minutes, or until the edges are lightly golden brown and the centers are just set. Keep a close eye on them during the last few minutes of baking, as ovens can vary. You want them to be slightly soft in the middle when you take them out, as they will continue to set as they cool on the baking sheet. Overbaking will result in dry cookies, and we definitely don’t want that!
2. Cooling Process: Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This brief cooling period helps them firm up enough to be transferred without breaking. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Allowing them to cool on a wire rack ensures air circulates around them, preventing a soggy bottom.

For the Cream Cheese Glaze:

1. Cream Cheese and Butter: In a medium bowl, combine the 4 ounces of softened cream cheese and ¼ cup of softened unsalted butter. Using an electric mixer, beat these two ingredients together on medium speed until they are completely smooth and free of lumps. This usually takes about 2-3 minutes. Ensure they are well combined before moving to the next step.
2. Add Powdered Sugar and Vanilla: Gradually add the 2 cups of sifted powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated. Sifting the powdered sugar is a small but important step to prevent lumps in your glaze, ensuring a perfectly smooth and creamy consistency. Once the sugar is mostly mixed in, add the ½ teaspoon of pure vanilla extract and beat until smooth.
3. Achieve Desired Consistency: With the mixer still on low, slowly add 2-3 tablespoons of milk or heavy cream, one tablespoon at a time, until the glaze reaches your desired consistency. You want a glaze that is thick enough to generously coat the back of a spoon but still thin enough to drizzle beautifully over your Cinnamon Roll Cookies. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a little more sifted powdered sugar. Adjusting the liquid content carefully is key here.

Finishing and Serving the Cinnamon Roll Cookies:

1. Glaze the Cooled Cookies: Once the Cinnamon Roll Cookies have completely cooled on the wire rack, it’s time for the best part – glazing! You can either drizzle the cream cheese glaze generously over each cookie using a spoon or a piping bag, or for a thicker coating, you can gently dunk the top of each cookie into the bowl of glaze. I often find a spoon works wonderfully for an artistic drizzle!
2. Allow Glaze to Set: Let the glazed cookies sit on the wire rack for about 15-20 minutes to allow the glaze to set slightly. This will prevent messiness when handling and serving.
3. Serve and Enjoy: Your incredible homemade Cinnamon Roll Cookies are now ready to be devoured! They are perfect with a cup of coffee or a cold glass of milk. These cookies are truly a delightful treat, combining the best parts of a classic cinnamon roll into a convenient, handheld cookie form.
4. Storage Tips: Store any leftover Cinnamon Roll Cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days, especially if your kitchen is warm or if you prefer a firmer glaze. If refrigerated, allow them to come to room temperature before serving for the best flavor and texture. For longer storage, you can freeze unglazed baked cookies for up to 1 month, then thaw and glaze before serving. You can also freeze the raw dough log, tightly wrapped, for up to 2 months and slice and bake from frozen (adding a few extra minutes to baking time) whenever a craving strikes! Enjoy your baking adventure!

Conclusion:

As we wrap up our delightful journey through this recipe, I truly hope you’re feeling as excited as I am about the prospect of bringing these incredible treats to life in your own kitchen. There’s something undeniably magical about baking, and I promise you, these aren’t just any ordinary cookies. They represent the perfect marriage of two beloved classics, delivering all the comforting warmth and irresistible spice of a traditional cinnamon roll, expertly condensed into a perfectly portioned, chewy, and utterly addictive cookie. Think of them as your favorite Saturday morning indulgence, but ready in a fraction of the time and far less fuss. That signature swirl of cinnamon sugar, nestled within a tender, buttery dough, topped with a luscious cream cheese glaze – it’s a symphony of textures and flavors that will captivate your senses from the very first bite. I’ve personally found them to be an instant hit at every gathering, a guaranteed mood-lifter on a gloomy afternoon, and the ideal companion for that quiet moment of self-care with a hot cup of tea.

What makes these particular Cinnamon Roll Cookies a true must-try is their remarkable ability to deliver maximum flavor with minimal effort. You get that complex, layered taste profile without the lengthy proofing times or the intricate shaping usually associated with yeasted doughs. This recipe is designed to be accessible, enjoyable, and incredibly rewarding, even for those who might consider themselves novice bakers. The aroma alone, as they bake to golden perfection, is enough to transform your home into the coziest bakery imaginable. Seriously, prepare for compliments from anyone who walks through your door!

Now, let’s talk about enjoying these beauties! While they are absolutely divine straight out of the oven, still slightly warm with that melting glaze, I have a few suggestions to elevate your experience. For a truly decadent dessert, serve them alongside a scoop of vanilla bean ice cream, allowing the warm cookie to slightly melt the cold cream, creating an incredible contrast. A light dusting of finely ground cinnamon or a sprinkle of toasted pecans over the glaze just before it sets can add an extra touch of elegance and texture. They also pair wonderfully with your morning coffee, a robust Earl Grey tea, or a tall glass of cold milk for a comforting afternoon snack. Don’t forget their potential as thoughtful gifts! Arrange a handful in a pretty box or bag, and you’ve got a homemade present that speaks volumes about your care and effort. Trust me, these cookies are far more impressive than a generic store-bought gift.

Feeling a bit adventurous? These Cinnamon Roll Cookies are surprisingly versatile when it comes to variations. You could gently fold in some finely chopped walnuts or pecans into the dough for an added crunch. For a subtle citrusy twist, try adding a teaspoon of orange or lemon zest to the cream cheese glaze – it brightens the flavor beautifully. If you’re a fan of maple, consider swapping out some of the powdered sugar in the glaze for maple syrup, adjusting the consistency as needed. During the holidays, a pinch of nutmeg or a dash of allspice in the cinnamon swirl mixture can infuse them with an even more festive spirit. For those looking for a slightly different texture, a sprinkle of turbinado sugar on top of the dough before baking can add a wonderful sugary crunch. The possibilities are truly endless, allowing you to tailor this recipe to your own unique tastes and seasonal cravings.

So, what are you waiting for? This isn’t just a recipe; it’s an invitation to create joy, to fill your home with incredible aromas, and to treat yourself and your loved ones to something truly special. I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give these incredible Cinnamon Roll Cookies a try this week. You won’t regret it! And once you’ve experienced the sheer deliciousness, I would absolutely love to hear all about your baking adventure. Did you try any variations? What did your friends and family think? Please feel free to share your photos and your thoughts in the comments section below. Your experiences inspire me and the entire baking community. Happy baking, everyone – I can’t wait to see what wonderful creations you come up with!

Cinnamon Roll Cookies

Cinnamon Roll Cookies are the perfect combination of two favorite treats—cinnamon rolls and cookies! These soft, buttery cookies feature a delicious cinnamon-sugar swirl, reminiscent of classic cinnamon rolls. Each cookie is rolled up, sliced, and baked until golden brown, then topped with a sweet glaze that makes them absolutely irresistible. Whether you’re making them for a holiday gathering or a cozy treat at home, these cookies are sure to impress. Plus, they’re easy to make and fun to share! For extra indulgence, serve the cookies with a scoop of vanilla ice cream or alongside a cup of coffee or tea.

Prep Time
40 Minutes

Cook Time
12 Minutes

Total Time
P2H45M

Servings
24 cookies

Ingredients

• 2 ½ cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (113g) unsalted butter, melted (for filling)
• ¾ cup (150g) packed light brown sugar (for filling)
• 1 tablespoon ground cinnamon (for filling)
• 4 ounces (113g) cream cheese, softened (for glaze)
• ¼ cup (56g) unsalted butter, softened (for glaze)
• 2 cups (240g) powdered sugar, sifted (for glaze)
• ½ teaspoon pure vanilla extract (for glaze)
• 2-3 tablespoons milk or heavy cream, as needed (for glaze)

Instructions

1. Step 1
   Whisk flour, baking powder, and salt. In a large bowl, cream softened butter, granulated sugar, and light brown sugar for 3-4 minutes until light and fluffy. Beat in the room temperature egg, then vanilla. Gradually add dry ingredients, mixing until just combined. Form dough into a disk, wrap tightly, and chill for at least 1 hour.
2. Step 2
   In a small bowl, combine melted butter, light brown sugar, and ground cinnamon. Stir until a thick, spreadable paste forms.
3. Step 3
   Lightly flour a clean work surface. Roll chilled dough into a 14×10-inch rectangle, about ¼-inch thick. Evenly spread the cinnamon filling over the dough, leaving a ½-inch border along one of the longer edges. Tightly roll the dough from the long edge (opposite the border) into a log, pressing firmly to seal the seam.
4. Step 4
   Wrap the dough log tightly in plastic wrap and chill in the refrigerator for at least 30-60 minutes to firm up. Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper. Once firm, unwrap and slice the log into ¾-inch thick rounds using a sharp knife or unflavored dental floss (approx. 20-24 cookies). Place sliced cookies 2 inches apart on the prepared baking sheets.
5. Step 5
   Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are just set. Remove from oven and let cool on the baking sheets for 5 minutes, then carefully transfer cookies to a wire rack to cool completely.
6. Step 6
   In a medium bowl, beat softened cream cheese and softened butter with an electric mixer until completely smooth (2-3 minutes). Gradually add sifted powdered sugar, then vanilla extract, beating until smooth. Slowly add 2-3 tablespoons of milk or heavy cream, one tablespoon at a time, until the glaze reaches a smooth, drizzly consistency.
7. Step 7
   Once the cookies are completely cool, drizzle or dunk them generously with the cream cheese glaze. Let the glazed cookies sit on the wire rack for 15-20 minutes to allow the glaze to set slightly. Serve immediately or store. Enjoy your irresistible Cinnamon Roll Cookies!
8. Step 8
   Store leftover glazed cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze unglazed baked cookies for up to 1 month. Raw dough logs can be frozen, tightly wrapped, for up to 2 months and sliced/baked from frozen (adding a few extra minutes to baking time).

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.