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Two cinnamon Roll cookies are served on a white plate with coffee.
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5 from 6 votes

Cinnamon Roll Cookies Recipe

These Cinnamon Roll Cookies are a holiday favorite in my family that we have been testing and perfecting for over a decade! A sweet, sugar cookie base is swirled with a cinnamon sugar filling, then topped with a creamy glaze after baking.
Prep Time1 hour 10 minutes
Cook Time10 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 32 cookies

Ingredients

Cookie Dough

  • 1 cup butter salted, room temperature
  • 1 cup granulated sugar
  • 1 egg large
  • 1 tsp. vanilla
  • 3 cups all purpose flour or a gluten-free 1-to-1 blend
  • ½ tsp. salt
  • 1 ½ tsp. baking powder
  • ½ tsp. cinnamon

Cinnamon Sugar Filling

  • cup brown sugar packed
  • cup granulated sugar
  • 1 tsp. cinnamon
  • 3 Tbsp. butter salted, melted

Cream Cheese Glaze

  • 1 ½ Tbsp. cream cheese softened
  • 1 Tbsp. butter melted
  • 1 ¾ cup powdered sugar
  • ½ tsp. vanilla clear
  • 1-2 Tbsp. milk

Instructions

  • Preheat oven to 350 degrees.
  • Mix the Wet Ingredients: Place butter and sugar in a large bowl of a stand mixer, or using a handheld mixer, beat on medium speed until creamy, about 1-2 minutes. Add egg and vanilla and continue beating for another 30 seconds.
    1 cup butter, 1 cup granulated sugar, 1 egg, 1 tsp. vanilla
  • Whisk the Dry: In a separate large bowl, whisk together flour, ½ teaspoon salt, baking powder, and ½ teaspoon of cinnamon.
    3 cups all purpose flour, ½ tsp. salt, 1 ½ tsp. baking powder, ½ tsp. cinnamon
  • Add Dry to Wet: Slowly add dry ingredients to the wet ingredients, mixing on low-speed after each addition. Once dough is thick and thoroughly mixed, refrigerate for 30 minutes, and no longer than 1 hour.
  • Prepare Filling Ingredients: Melt butter in a small bowl and set aside. Whisk together ⅓ cup brown sugar, ⅓ cup granulated sugar and 1 teaspoon cinnamon in a separate small bowl.
    ⅓ cup brown sugar, ⅓ cup granulated sugar, 3 Tbsp. butter, 1 tsp. cinnamon
  • Roll out and Fill: Place a 20 to 24-inch long sheet of wax paper onto a flat surface. Add the refrigerated cookie dough in the middle of that paper and roll out into a 16” x 8” rectangle. If not a perfect rectangular shape, cut and trim the edges and keep rolling the dough until it is. Using a pastry brush, spread half of the melted butter over the dough and then sprinkle half of the cinnamon sugar over the butter.
  • Shape Dough into a Log: Starting from the longer side, roll dough into a hot dog shape or log, reinforcing the shape as you go to ensure it is tight. (The dough may crack slightly- that's totally ok! Just smooth out the cracks and keep rolling.) You should end up with a 16"-long log. Refrigerate the dough for another 30 minutes before slicing.
  • Slice and Bake: Slice the cooking dough into 16 pieces. Place the slices onto a parchment paper-lined cookie sheet at least 2-inches apart. Bake in the preheated oven for 10-12 minutes. Repeat the above steps with the other half of the dough. Wait for cookies to cool completely before finishing with the cream cheese glaze.
  • Make the Glaze: While the cookies are baking, add cream cheese, butter, powdered sugar, and vanilla to a medium-sized bowl and beat on medium-speed with an electric hand mixer until smooth and creamy. Pour in milk, 1 tablespoon at a time, and beat until your desired consistency is reached.
    1 ½ Tbsp. cream cheese, 1 Tbsp. butter, 1 ¾ cup powdered sugar, ½ tsp. vanilla, 1-2 Tbsp. milk
  • Ice the Cookies: Place cream cheese glaze in a Ziploc bag and cut off a small corner of the bag to create a piping bag or add the glaze to a piping bag fitted with a small round tip. Drizzle the glaze over cooled cookies.

Video

Nutrition

Calories: 232kcal | Carbohydrates: 43g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 21mg | Sugar: 24g | Vitamin A: 195IU | Calcium: 7mg | Iron: 0.2mg