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Freshly baked cinnamon roll cookies drizzled with icing.

Cinnamon Roll Cookies

These delightful cookies capture the irresistible flavors of classic cinnamon rolls in a convenient, bite-sized form, perfect for any occasion or a sweet craving.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup Unsalted Butter softened
  • 3 oz Cream Cheese softened
  • 1/2 cup Granulated Sugar
  • 1/4 cup Brown Sugar packed
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
Cinnamon Filling
  • 2 tbsp Unsalted Butter melted
  • 1/4 cup Brown Sugar packed
  • 1 tbsp Ground Cinnamon
Cream Cheese Glaze
  • 2 oz Cream Cheese softened
  • 1 cup Powdered Sugar
  • 1-2 tbsp Milk
  • 1/2 tsp Vanilla Extract

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Rolling Pin
  • Baking Sheets
  • Parchment Paper
  • Wire Rack

Method
 

Cookie Dough
  1. Cream together softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy; then beat in the egg and vanilla extract.
  2. Whisk together flour, baking powder, and salt in a separate bowl, then gradually add the dry ingredients to the wet mixture until just combined.
  3. Divide the dough in half, shape each into a disc, wrap, and chill for at least one hour.
Cinnamon Filling
  1. Combine melted butter, brown sugar, and ground cinnamon in a small bowl, mixing until a smooth paste forms.
Assemble & Bake
  1. On a lightly floured surface, roll one dough disc into a 9x12 inch rectangle and spread half of the cinnamon filling evenly over it.
  2. Tightly roll up the dough from a long side into a log, then repeat the process with the second dough disc and the remaining filling.
  3. Chill both logs for 30 minutes to firm them up for easier slicing; preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  4. Slice each log into 12 cookies, approximately 1/2 inch thick, and arrange them 2 inches apart on the prepared baking sheets.
  5. Bake for 10-12 minutes until the edges are lightly golden, then cool on baking sheets for a few minutes before transferring to a wire rack.
Glaze
  1. Whisk together softened cream cheese, powdered sugar, milk, and vanilla extract until the glaze is smooth and creamy, then drizzle it over the cooled cookies.

Notes

Ensure your butter and cream cheese are at room temperature for a smoother dough and frosting. Don't overbake the cookies; they should be lightly golden at the edges.