Cinnamon Roll Cookies

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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 and swirled with cinnamon-sugar filling and topped off with a drizzle of icing - each bite is a delightful blend of sweetness and spice!

Course Cookies, Dessert

Cuisine American

Keyword cinnamon roll cookie, cinnamon roll cookie recipe, cinnamon roll cookies

Prep Time 45

Cook Time 12

Resting Time 1 30

Servings cookies

Calories 166kcal

Author Trish - Mom On Timeout

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

⅔ 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.
⅔ 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.

Notes

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.)

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