Cinnamon Roll Cookies Recipe

Introduction

Cinnamon Roll Cookies are a delightful twist on the classic cinnamon roll, offering all the warm, spicy flavors in a buttery, tender cookie form. With a rich cinnamon sugar filling and a smooth cream cheese frosting, these cookies are perfect for any occasion or a cozy treat with your favorite cup of coffee.

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
• 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 (for filling)
• 2 Tbsp cinnamon
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened (for frosting)
• 2 1/2 cups confectioners sugar
• 1 tsp vanilla extract (for frosting)
• 1/2 tsp salt (for frosting)

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, corn starch, baking soda, baking powder, and salt. Set aside.
3. Step 3: Place the cubed cold butter into the bowl of a stand mixer fitted with the paddle attachment. Cream the butter for about 1 minute, then add the granulated sugar and continue creaming until smooth, about 1-2 minutes.
4. Step 4: Add the eggs, egg yolks, and vanilla extract to the butter mixture. Mix until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet, about 1/4 cup at a time, mixing until just combined.
6. Step 6: On a lightly floured surface, press the dough into a long rectangle roughly the size of a 9×13 inch pan. Use your hands to flatten—no rolling pin needed.
7. Step 7: Spread the cinnamon sugar filling evenly over the dough.
8. Step 8: Carefully roll the dough starting from the long edge, sealing it tightly without tearing.
9. Step 9: Cut the rolled dough into 10-12 equal pieces, about 4.5 oz each.
10. Step 10: Roll each piece into a ball, making sure to seal the filling inside to prevent it from oozing out during baking. Place on a baking sheet and bake for 9-11 minutes until the edges are lightly golden. Let cookies cool on the baking sheet for 10-15 minutes, then transfer to a cooling rack.
11. Step 11: Prepare the cream cheese frosting by beating together the softened cream cheese and softened butter until smooth. Add confectioners sugar, vanilla extract, and salt, mixing until creamy. Add more sugar if a thicker consistency is desired.
12. Step 12: Spread the frosting on the cooled cookies. Optionally, sprinkle with additional cinnamon for extra flavor.

Tips & Variations

• Use cold butter for the dough to achieve a tender, flaky texture similar to traditional cinnamon rolls.
• For a dairy-free option, substitute butter and cream cheese with vegan alternatives.
• Add chopped nuts like pecans or walnuts to the filling for extra crunch.
• If you prefer, chill the dough before rolling to make handling easier.
• Store leftover frosting separately if you want to keep the cookies fresher longer before frosting them.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to 1 week. Reheat gently in the microwave for about 10-15 seconds before serving to soften the frosting. The frosting can cause the cookies to become sticky if left at room temperature for several days, so refrigeration is recommended if storing more than a couple of days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Using all-purpose flour instead of cake flour will still work, but the cookies may be slightly less tender. For best results, try to use the combination of both flours as stated.

How do I prevent the cinnamon sugar filling from leaking out during baking?

When rolling the dough, be sure to seal the edges tightly and roll firmly but gently. Rolling each cut piece into a ball and sealing the edges helps keep the filling inside while baking.

Cinnamon Roll Cookies Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

These Cinnamon Roll Cookies combine the soft, buttery texture of classic cinnamon rolls with the convenience of a cookie. Rolled with a rich cinnamon sugar filling and topped with a smooth cream cheese frosting, they offer a delightful treat perfect for any occasion.

• Author: Isabella
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 10–12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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

Cookie Dough

• 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

Cinnamon Sugar Filling

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

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 and Prepare Filling: Preheat your oven to 400°F. In a small bowl, combine 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 this dry mixture aside for later.
3. Cream Butter and Sugar: Using a stand mixer with the paddle attachment, cream the cubed cold butter for about 1 minute until softened. Add the granulated sugar and continue creaming for 1-2 minutes until smooth and fluffy.
4. Add Eggs and Vanilla: Mix in the eggs, egg yolks, and vanilla extract until fully incorporated.
5. Incorporate Dry Ingredients: Gradually add the dry flour mixture in about 1/4 cup increments, mixing until combined, forming the cookie dough.
6. Shape Dough Rectangle: On a lightly floured surface, press the dough into a long rectangle roughly the size of a 9×13 inch pan. Use your hands to flatten; no rolling pin is needed.
7. Spread Filling: Evenly spoon the cinnamon sugar filling over the dough surface, spreading it into a uniform layer.
8. Roll the Dough: Carefully roll the dough starting from the long edge to form a tight log, ensuring the filling stays inside without tearing the dough.
9. Cut Cookies: Slice the rolled dough into 10-12 pieces, approximately 4.5 ounces each.
10. Form Cookie Balls & Bake: Roll each slice into a ball, sealing the filling inside completely to prevent leakage. Place on a baking sheet and bake for 9-11 minutes until the edges are lightly golden. Let cookies cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.
11. Prepare Frosting: In a medium bowl, beat together the softened cream cheese and butter with a hand mixer until smooth. Add powdered sugar, vanilla extract, and salt, mixing until creamy. Adjust powdered sugar to desired consistency if needed.
12. Frost and Serve: Spread the cream cheese frosting generously over cooled cookies. Optionally, sprinkle additional cinnamon on top. Store in an airtight container to maintain freshness.

Notes

• Make sure the butter for the dough is cold to achieve a tender texture.
• Do not roll out the dough with a rolling pin to avoid overworking it; press with your hands.
• Seal the cookie balls tightly to prevent filling from leaking during baking.
• Let cookies cool completely before frosting to prevent frosting from melting.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: cinnamon roll cookies, cream cheese frosting, cinnamon sugar filling, soft cookies, quick cinnamon rolls, dessert cookies, American dessert