Cinnamon Roll Cookies
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Cinnamon Roll Cookies are buttery and sweet, with a cinnamon brown sugar filling and cream cheese icing drizzle… just like the real thing! You’ll get 3 dozen tiny treats in each batch, making this recipe perfect for any occasion. Even better, you can roll the dough ahead of time and bake when you’re ready!
Cinnamon Roll Cookies
Enjoy your favorite sweet and swirly treat without ever waiting for the dough to rise.
That’s right! Instead of spending hours working on a batch of cinnamon rolls, you can make 3 dozen cinnamon roll sugar cookies in half the time… or less!
It’s not all about the flavor, either. Each cinnamon roll cookie is a swirly delight that’s drizzled with tangy cream cheese glaze — just like the real thing.
Plus, that spiral shape is just fun to look at, which is why I’m a big fan of pinwheel cookies too.
I have recipes for spring holidays and Christmas, but you can really customize them for any occasion.
Both types of dough are easy to make and chill ahead of time (or even freeze!), so you can slice and bake a few when the craving strikes or have an easy dessert ready for surprise guests!
Ingredient Notes and Substitutions
- Unsalted Butter – The standard for baking! This allows you to have more control over the flavor since different brands contain different amounts of salt.
- Sugar – Use light brown sugar for the dough and the filling, then powdered sugar to make the drizzle.
- Vanilla Extract – Adds warmth and a touch of sweetness to the dough and the drizzle.
Substitute with an equal amount of vanilla bean paste, though know you’ll be able to see the speckles from the beans. - Cream Cheese – This makes the icing thicker than usual and adds a deliciously tangy flavor so these cookies taste like the real thing!
- Heavy Cream – Also for making the drizzle. You need some type of liquid to bring it together, but this has a richer flavor than milk or water.
- Ground Cinnamon – Use this in the dough and filling for plenty of warmth and spice.
If you happen to have a few varieties available, stick with cassia, Saigon, or Vietnamese cinnamon over Ceylon for this cinnamon roll cookie recipe.
Tips and Tricks to Make Perfect Cinnamon Roll Sugar Cookies
- Chill the dough twice for best results.
This is vital for keeping cinnamon roll cookies from spreading too much in the oven. Trust me, it’ll be a mess if you bake them right away.
You’ll first want to chill the dough as soon as it comes together. This helps it to firm up so it doesn’t tear when filling and rolling.
Pat it into a rectangle shape and wrap it in plastic to make it easier to roll out after.
Once the dough log is formed, wrap it tightly in plastic and chill it again. It will have softened from the heat of your hands and will lose its shape if sliced right away.
- Get perfectly round cookies every time.
There are a few different ways to do this, and you can always combine them all for guaranteed results!
When chilling the cookie dough log, rotate it every 10 minutes so it doesn’t smoosh into an oval.
You can also cut an empty paper towel roll up the side, gently hold it open, and set the wrapped dough log inside to keep it molded into a cylinder.
Once baked, place a larger round cookie cutter over each cookie and gently circle it around the edges to push them into shape.
- Cool cookies before adding the icing.
Let them sit on the baking sheets for about 10 minutes — this helps them finish baking and set — then transfer them to cooling racks for another 20-30 minutes.
If your cinnamon roll cookies are still warm when you drizzle on the icing, it will run off the edges or simply melt into the cookies!
Prep Ahead
- Soften butter and cream cheese
- Make the filling
- Line baking sheets with parchment
Kitchen Tools You Will Need
- Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Stand Mixer fitted with the paddle attachment
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Offset Spatula – This spatula has so many uses and is perfect for smoothing the filling onto the sugar cookie dough.
- Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.
Storing and Freezing Cinnamon Roll Cookie Leftovers
Because of the cream cheese icing, these should be stored in the refrigerator. Keep them in an airtight container and enjoy within 5 days.
If you need to stack your cinnamon roll sugar cookies, you’ll want to put a piece of parchment paper between the layers so they don’t stick together.
These freeze really well too! Stack and store them the same way, but they’ll keep in the freezer for up to 3 months. Thaw at room temperature before serving.
Make Ahead Instructions
It’s easy to make cinnamon roll cookie dough in advance, which is especially helpful during the busy holidays!
Follow the recipe as instructed, all the way through filling and rolling the dough. After wrapping it tightly in plastic wrap, wrap it again in foil and freeze for up to 3 months.
When you’re ready to bake, remove the dough from the freezer and unwrap it on the counter while you preheat the oven.
Only thaw it enough to slice it — a few minutes at room temperature should do it.
Place cinnamon roll cookies onto a lined baking sheet right away and bake as directed.
Cinnamon Roll Cookie Recipe FAQ
Aim for ½-inch slices, though you could make them as thick as ¾-inches for a softer, chewier cookie.
Either way, make sure every slice is the same so they bake evenly.
Sure! Feel free to pair this cinnamon roll cookie recipe with whatever flavor you like best. I think maple icing would be particularly scrumptious!
The simplest way to make icing for cookies is to combine 1 cup powdered sugar with 2-3 tablespoons of milk and up to 1 teaspoon of extract. Vanilla is a classic, but mixing it with a little almond or lemon would be good too.
If you want the glaze to stay put as shown in the photos, use less milk so the mixture is thicker.
All you need to do is let it sit on the counter for a few minutes! Chilling makes the dough firm up (specifically, the butter), so the warmth of your kitchen will help soften it enough to work with.
Enjoy!
With love, from our simple kitchen to yours.
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Cinnamon Roll Cookies
Ingredients
For the Cookie:
- 1/2 cup unsalted butter, softened, 1 stick
- 1/2 cup packed light brown sugar
- 1 tablespoon vanilla extract, or vanilla bean paste
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
For the Filling:
- 2 tablespoons melted unsalted butter
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
For the Drizzle:
- 2 tablespoons cream cheese, softened
- 2 tablespoons heavy cream
- 1 cup powdered sugar
- 1 tablespoon vanilla extract, or vanilla bean paste
Instructions
- Line a cookie sheet with parchment paper.
- In the bowl to your stand mixer, use the paddle attachment to beat the butter with the brown sugar on high until smooth. About 1-2 minutes.
- Add the vanilla extract and 1 egg and continue beating until mixed together, about 2 minutes. It will look a little goopy at this point, that’s okay.
- Add the flour, baking powder, cinnamon and a pinch of salt. Mix on low until completely blended and the dough becomes a little stiffer. It will still be sticky at this point but if you wet your fingertips with water, it will stick less to your fingers.
- Shape into a rectangle as best as you can on a piece of plastic wrap. Wrap completely and chill in the fridge for 45-60 minutes.
- Once the dough has chilled, we’ll make the filling. In a small bowl, use a fork to mix together the melted butter, brown sugar and cinnamon. Set aside for a minute.
- Place the chilled dough on a lightly floured surface. Roll the dough until it is about 1/4 of an inch thick. It will be approximately 24 inches x 18 inches in size.
- Spread the cinnamon sugar mixture in an even layer to the edge of the dough.
- Start rolling the long side of the dough into a log. Wrap the log in plastic wrap and place in the fridge to chill for 30 minutes.
- Once chilled, preheat the oven to 350 degrees Fahrenheit. Cut the log into 1/2 inch slices.
- Place the cookie slices onto the prepared baking sheet leaving 1-1.5 inches of space between each cookie.
- Bake for 10-12 minutes. The cookies will be toasted around the edges and the dough will appear “dry”. Cool on the baking sheet for 10 minutes before moving to a cooling rack to cool completely, about 20-30 minutes.
- Once the cookies are cooled, we’ll start the glaze. In a small bowl, use a fork to mash the cream cheese until smooth.
- Add the vanilla, powdered sugar and heavy cream and use the fork to whisk the ingredients together. The glaze should be thin enough to drizzle but thick enough to stay put once it is drizzled.
- Lightly drizzle the top of the cooled cookies with the glaze. Allow the cookies to sit for 5-10 minutes to get the glaze to harden a little. Enjoy!!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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