Name: Cinnamon Roll Cookies Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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, room temperature (227g); 8 ounces cream cheese, full fat; 1 cup granulated sugar (200g); 1 large egg; 2 teaspoons vanilla extract; ⅔ cup brown sugar (135g); 4 teaspoons ground cinnamon; 6 tablespoons salted butter, melted (85g); 2 ounces cream cheese, softened; 1 cup powdered sugar (120g); 2 tablespoons milk; ¼ teaspoon vanilla extract

Jump to Recipe· 4.7 from 6 reviews

If you’ve ever wished you could capture that warm, gooey cinnamon roll magic without committing to hours of rising dough, these Cinnamon Roll Cookies are about to become your new baking obsession! Imagine the tender chew of a cookie, the cozy swirl of brown sugar and cinnamon, and a sweet drizzle of icing – all ready to share (or secretly savor yourself). Whether they’re setting off smiles at the brunch table or jazzing up your afternoon coffee break, Cinnamon Roll Cookies are the shortcut to cinnamon roll joy you’ll crave all year long.

Ingredients You’ll Need

Ingredients You’ll Need

One of my favorite things about Cinnamon Roll Cookies is that the ingredient list is surprisingly simple – just classic baking staples and one or two extra touches for that irresistible swirl and glaze. Each ingredient has a role to play, building up the melt-in-your-mouth texture, rich flavor, and dreamy presentation that makes these cookies a showstopper.

All-purpose flour: The backbone for structure, ensuring your cookies are sturdy enough to hold all that cinnamon sugar swirl without getting tough.
Cornstarch: Added for a super-soft and tender bite – trust me, it’s a baker’s secret weapon!
Baking powder & baking soda: This duo gives each cookie a gentle lift for the perfect thickness.
Fine sea salt: Just enough to make those sweet, spicy notes pop.
Unsalted butter: Room temperature butter is key for rich flavor and creamy results in both dough and filling.
Cream cheese (full-fat): Makes the cookies extra soft, and adds a lovely hint of tang both in the dough and icing.
Granulated sugar: Sweetens the dough and helps it brown beautifully.
Large egg: Binds everything together and ensures a soft, cakey crumb.
Vanilla extract: Infuses depth in both the cookies and the icing – don’t skip it!
Brown sugar: Creates that iconic cinnamon roll swirl with unbeatable molasses flavor.
Ground cinnamon: The soul of Cinnamon Roll Cookies – choose a fresh, fragrant cinnamon for max flavor.
Salted butter (for filling): Melted to create a luscious base for the cinnamon sugar mix in the spiral.
Powdered sugar: For the icing, creating a smooth, sweet finish drizzled over every bite.
Milk: Just enough to loosen the icing to the perfect drizzly consistency.

How to Make Cinnamon Roll Cookies

Step 1: Mix the Dry Ingredients

Grab a medium bowl and whisk together your all-purpose flour, cornstarch, baking powder, baking soda, and fine sea salt. This step gets everything evenly distributed, so your cookies come out with a flawless crumb every time. Set this bowl aside – you’ll come back for it soon!

Step 2: Cream Butter, Cream Cheese & Sugar

Using either a hand mixer or your stand mixer, beat the room temperature butter and cream cheese on medium speed for about two minutes until the mixture becomes light and fluffy. Sprinkle in the granulated sugar, then let the mixer run for another 2-3 minutes. This adds air for that perfectly tender cookie.

Step 3: Add Egg & Vanilla

Crack in the egg and pour in the vanilla extract, then beat again until your dough is smooth and cohesive. Every ingredient is important here – the touch of vanilla makes that warm cinnamon flavor absolutely sing.

Step 4: Combine Dry & Wet Ingredients

With your mixer on low, gently incorporate the flour mixture into the butter mixture. Only mix until everything is just combined – no need to overdo it! Your dough should feel soft but manageable.

Step 5: Shape & Chill the Dough

Divide your dough in half and pat each piece into a rough square, about 6-8 inches, on a piece of plastic wrap. Wrap tightly and pop both in the refrigerator for around 2 hours (but no more, or the dough can get too hard and crack when rolling). Chilling makes sure your Cinnamon Roll Cookies keep that gorgeous swirl.

Step 6: Preheat, Prep the Filling & Roll Out Dough

While your dough chills, mix together the brown sugar and ground cinnamon in a small bowl. Dust your surface with flour, grab a dough square, and roll it into a 12 by 10-inch rectangle. Melt half the salted butter, brush it over the dough, leaving a narrow strip at the far edge unbuttered. Sprinkle half the cinnamon-sugar mix, pressing gently so it sticks to all the buttered spots.

Step 7: Roll Up & Slice

Lightly dampen the unbuttered, unsugared edge with water – this acts like edible glue. Starting from the edge closest to you, roll up the dough into a tight spiral roll, sealing the edge well. Use a sharp knife or even plain (unflavored!) dental floss to neatly cut the log into 20 slices, each about 1/2-inch thick.

Step 8: Bake

Arrange the slices on parchment-lined baking sheets, with an inch or so between each to allow for spreading. Bake at 350°F for 10-12 minutes, until the cookies are just set and lightly golden. Allow them to cool on the pan for up to 10 minutes before transferring to a cooling rack.

Step 9: Prepare the Icing

While your cookies cool, beat the softened cream cheese until smooth, then mix in the powdered sugar, milk, and a splash of vanilla. The icing should be thick but easily drizzled; if it’s too stiff, add a touch more milk. Drizzle it over the fully cooled cookies and let it set before stacking or storing.

How to Serve Cinnamon Roll Cookies

Garnishes

A classic drizzle of thick cream cheese icing is non-negotiable, but you can dress these up even more! A sprinkle of extra cinnamon or a few toasted pecans on top instantly makes them look bakery-worthy, and the aroma is out of this world. For a pretty finish, try a light dusting of powdered sugar right before serving.

Side Dishes

Cinnamon Roll Cookies absolutely shine alongside a mug of rich coffee, a glass of cold milk, or even a creamy chai latte that matches their spice. For a brunch spread, serve with a fresh fruit salad or tangy yogurt to balance the sweetness and make breakfast (or dessert) feel like a celebration.

Creative Ways to Present

Channel your inner pastry chef! Arrange a batch of Cinnamon Roll Cookies in a spiral on a big platter, or tuck a few into pretty cellophane bags tied with ribbon for sweet homemade gifts. For parties, stack them high on a cake stand with extra icing on the side for dunking. They also make adorable favors at showers or festive cookie exchanges.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cinnamon Roll Cookies in an airtight container at room temperature for up to five days. They keep perfectly soft (thanks to the cream cheese) and the cinnamon swirl stays lovely and aromatic. If you like, you can also refrigerate them for up to a week; just let them come back to room temp or warm slightly before serving for maximum softness.

Freezing

Want to stock up? These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag. They’ll keep well for up to three months. Let them thaw at room temperature and, if desired, add a fresh drizzle of icing after they’ve defrosted.

Reheating

If you’d like your cookies gently warmed (because who can resist that fresh-from-the-oven sensation?), pop them in a 300°F oven for 3-4 minutes. Just remember, if they’re already iced, the glaze may melt a bit – so you might want to add that after reheating, especially if you’re thawing from frozen.

FAQs

Can I use low-fat cream cheese or butter substitutes in this recipe?

For the softest texture and the richest flavor, full-fat cream cheese and real butter deliver the best results. Substitute products may alter the flavor and how well the dough holds together, but if you try them, just note your cookies might be a bit less tender.

How do I keep my spiral from unrolling during baking?

The trick is to slightly dampen the edge of the dough right before you roll up and seal it. That little bit of moisture acts like glue, keeping your Cinnamon Roll Cookies perfectly swirled even as they bake and expand.

Can I prepare the dough ahead of time?

Absolutely! You can chill the dough up to 24 hours in advance, but if it’s very firm when you’re ready to roll, let it rest out of the fridge for about 15 minutes so it’s pliable and less likely to crack.

What’s the best way to get neat, bakery-style slices?

Use a very sharp knife or even dental floss: slide the floss under the log, cross the ends over the top, and pull tight for a clean cut with minimal smushing. It’s the secret to showing off those gorgeous cinnamon swirls!

Can I double this Cinnamon Roll Cookies recipe?

Yes! It scales up beautifully. Just be sure to divide your dough into manageable portions for rolling and baking, and remember your oven may need a little longer if you bake several trays one after another.

Final Thoughts

If you’re searching for a cookie that’s as impressive to serve as it is comforting to eat, I can’t recommend Cinnamon Roll Cookies enough. They’re the perfect weekend bake or special treat – and I promise, that first bite will have you hooked! Don’t be surprised if these become your signature sweet for every occasion.