Cinnamon Roll Cookies Recipe

Introduction

Cinnamon Roll Cookies are a delightful twist on the classic cinnamon roll, offering all the warm, spiced flavors in a convenient cookie form. Soft, tender, and topped with creamy frosting, these treats are perfect for any occasion or a cozy afternoon snack.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 2 tsp. cornstarch
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 cup cold, unsalted butter, cubed (16 Tbsp.)
• 1 1/4 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp. vanilla extract
• 1 cup packed brown sugar (light or dark)
• 6 Tbsp. softened butter
• 2 Tbsp. cinnamon
• 8 oz. cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 1/2 cups confectioners sugar
• 1 tsp. vanilla extract
• 1/2 tsp. salt

Instructions

1. Step 1: Preheat the oven to 400°F. In a small bowl, combine the brown sugar, softened butter, and cinnamon until smooth to make the cinnamon sugar filling. Set aside.
2. Step 2: In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
3. Step 3: Using a stand mixer fitted with the paddle attachment, cream the cold cubed butter for about 1 minute. Add the granulated sugar and cream together until smooth, about 1 to 2 minutes.
4. Step 4: Add the eggs, egg yolks, and vanilla extract to the creamed mixture and blend until fully combined.
5. Step 5: Gradually add the dry ingredients into the wet mixture, about 1/4 cup at a time, mixing until combined.
6. Step 6: On a lightly floured surface, press the cookie dough into a long rectangle roughly the size of a 9×13 inch dish. Use your hands to flatten the dough evenly—no rolling pin needed.
7. Step 7: Spread the cinnamon sugar filling evenly over the dough.
8. Step 8: Roll the dough tightly along the long edge, being careful not to tear it. Light flouring of the surface helps prevent sticking.
9. Step 9: Slice the rolled dough into 10 to 12 pieces, each weighing about 4.5 ounces.
10. Step 10: Roll each slice into a ball, making sure to seal the edges to keep the filling inside. Place them on a baking sheet and bake for 9 to 11 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 10 to 15 minutes, then transfer to a cooling rack.
11. Step 11: To make the cream cheese frosting, beat the softened cream cheese and softened butter together until creamy. Add the confectioners sugar, vanilla extract, and salt, then mix until smooth. Add more powdered sugar if a thicker consistency is desired.
12. Step 12: Spread the frosting generously over the cooled cookies. Optionally, sprinkle a little extra cinnamon on top for added flavor.

Tips & Variations

• Use light or dark brown sugar depending on your preference for a milder or more intense caramel flavor in the filling.
• For an extra touch, drizzle a thin glaze made from powdered sugar and milk alongside the cream cheese frosting.
• If you prefer a softer cookie, reduce the baking time slightly and check frequently to avoid overbaking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unfrosted cookies in a sealed container or bag for up to 2 months; thaw completely before frosting. Reheat frosted cookies gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Wrap it tightly in plastic wrap and refrigerate overnight. Let it come to room temperature briefly before rolling and assembling.

Can I substitute cream cheese frosting for another topping?

Absolutely! A simple vanilla glaze or even a dusting of powdered sugar can work well if you prefer a lighter topping or have dietary restrictions.

Cinnamon Roll Cookies Recipe

Print Recipe

★★★★★

4.5 from 185 reviews

These Cinnamon Roll Cookies combine the cozy flavors of classic cinnamon rolls with the convenience of a cookie. With a soft, buttery dough rolled around a sweet cinnamon sugar filling and topped with a creamy cream cheese frosting, these cookies are perfect for sharing or enjoying with a warm cup of coffee.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 10–12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 1/2 cups All-Purpose Flour
• 1 1/2 cups Cake Flour
• 2 tsp corn starch
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

Cinnamon Sugar Filling

• 1 cup packed brown sugar (light or dark)
• 6 Tbsp softened butter
• 2 Tbsp cinnamon

Dough Ingredients

• 1 cup cold, unsalted butter, cubed (16 Tbsp)
• 1 1/4 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 1/2 cups confectioners sugar
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat oven and prepare filling: Preheat your oven to 400°F (204°C). In a small bowl, mix together the brown sugar, softened butter, and cinnamon until smooth. Set this cinnamon sugar filling aside.
2. Mix dry ingredients: In a large bowl, whisk together all-purpose flour, cake flour, corn starch, baking soda, baking powder, and salt. Set aside for later incorporation.
3. Cream butter and sugar: Place the cubed cold butter into the bowl of a stand mixer fitted with the paddle attachment. Cream the butter on medium speed for about 1 minute. Gradually add the granulated sugar and continue creaming until the mixture is smooth and fluffy, about 1-2 minutes.
4. Add eggs and vanilla: Add the whole eggs, egg yolks, and vanilla extract to the creamed butter mixture. Mix until just combined.
5. Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients in about 1/4 cup increments. Mix gently until just combined to form a soft dough.
6. Shape the dough: Lightly flour a clean surface. Press the dough into a long rectangle roughly the size of a 9×13 inch baking dish. No rolling pin is needed; use your hands to flatten and shape.
7. Add cinnamon sugar filling: Spoon the prepared cinnamon sugar evenly over the dough rectangle, spreading it to cover the surface.
8. Roll the dough: Starting from the long edge, carefully roll the dough into a tight log. Be gentle to avoid tearing, and the light dusting of flour will help prevent sticking.
9. Cut into cookies: Slice the dough log into 10 to 12 slices, each about 4.5 ounces. Then, roll each slice into a ball, sealing the edges well to keep the cinnamon sugar filling inside.
10. Bake the cookies: Place the cookie balls onto a baking sheet lined with parchment paper or a silicone mat. Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. Once baked, allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely.
11. Prepare cream cheese frosting: In a medium bowl, beat together softened cream cheese and softened butter using a hand mixer until smooth. Add the confectioners sugar, vanilla extract, and salt. Mix until creamy and smooth, adding additional powdered sugar if you prefer a thicker consistency.
12. Frost and serve: Once cookies have cooled, spread the cream cheese frosting generously on top of each cookie. Optionally, sprinkle a little cinnamon over the frosting for an extra touch. Store cookies in an airtight container.

Notes

• Ensure the butter for the dough is cold and cubed to help create a tender texture.
• Rolling the dough carefully helps prevent the cinnamon sugar filling from leaking during baking.
• Let cookies cool on the baking sheet before moving them to avoid breakage.
• For thicker frosting, add more powdered sugar gradually until desired consistency is reached.
• Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: cinnamon roll cookies, cinnamon sugar cookies, cream cheese frosting cookies, homemade cookies, cinnamon sugar dessert