Cinnamon Roll Cookies with Cream Cheese Glaze

This cinnamon roll cookie recipe captures all the warm, sweet flavors of a classic cinnamon roll in an easy-to-make cookie. Made with a tender sugar cookie dough and a buttery cinnamon-sugar filling, these cookies are simple to assemble, bake up soft and tender, and finish with a sweet vanilla glaze.

If you love cinnamon rolls but want something quicker and less fussy, these cinnamon roll cookies are the perfect solution. A sugar cookie dough is rolled thin, spread with a buttery cinnamon-sugar mixture, rolled into a log, chilled, then sliced and baked into individual swirl cookies. They have the taste and texture of a cinnamon roll without the labor of yeast and laminating dough.

[feast_advanced_jump_to]

Ingredients You Need to Make This Recipe

Sugar Cookie Dough

• Butter: Adds flavor and keeps the dough tender.
• Granulated sugar: Sweetens the dough.
• Brown sugar: Adds caramel notes and moisture.
• Vanilla extract: For depth and aroma; use real vanilla extract for best flavor.
• All-purpose flour: Produces cookies with a chewy center and slightly crisp edges.
• Cinnamon: Enhances the classic cinnamon-roll flavor.
• Salt: Balances sweetness and improves overall flavor.

Cinnamon-Sugar Filling

• Melted butter
• Brown sugar
• Cinnamon

Vanilla Glaze

• Powdered sugar
• Milk
• Vanilla extract

How to Make This Recipe

1. In a large mixing bowl whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly combined. Set aside.
2. In the bowl of a stand mixer fitted with the paddle (or using an electric hand mixer), beat the softened butter with granulated sugar and brown sugar until light and creamy, about 3–5 minutes. Add the egg and vanilla, then beat on medium until the egg is fully incorporated.
3. Add the flour mixture to the butter mixture and mix on low until the dough comes together. Increase speed briefly to ensure no streaks of dry flour remain, scraping the bowl as needed.
4. Turn the dough onto a sheet of plastic wrap and shape it into a rectangle. Wrap tightly and refrigerate for one hour to firm up; this makes it easier to roll and slice.
5. Shortly before removing the dough, combine the melted butter, brown sugar, and cinnamon in a small bowl and stir until it resembles moist sand.
6. On a lightly floured surface, roll the chilled dough into a rectangle about 1/4 inch thick. Work quickly if the dough softens; you can chill briefly if needed.
7. Evenly sprinkle and lightly press the cinnamon-sugar filling over the dough, getting close to the edges but not forcing it into the dough.
8. Starting from a long side, roll the dough tightly into a log. Pinch the seam to seal. If small cracks occur, press them closed with your fingers.
9. Wrap the log in plastic wrap and refrigerate for at least one hour (or up to overnight) to firm the dough for clean slicing.
10. When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
11. Unwrap the chilled log and slice into 1/2-inch-thick discs. Arrange the cookies about 2 inches apart on the prepared baking sheet.
12. Bake 8–10 minutes, or until edges just begin to turn light golden. Avoid overbaking to keep centers soft.
13. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
14. Whisk the powdered sugar with milk and vanilla until smooth. Drizzle the glaze over completely cooled cookies using a spoon or small piping bag.

Variations and Substitutions

• Use either dark or light brown sugar; dark brown sugar yields a richer, more caramel-like flavor and softer texture.
• You can mix in chopped nuts or raisins into the filling for added texture, or add a pinch of nutmeg to the dough for extra warmth.
• If you prefer, make the dough with a hand mixer rather than a stand mixer—just take care not to overmix.

What Flour Works Best For Cookies?

All-purpose flour is recommended for these cookies because it produces a chewy center and edges that crisp slightly during baking. Bread flour or pastry flour can be used, but they will change the texture: bread flour tends to make a chewier, denser cookie while pastry flour yields a softer, more cake-like result.

How To Make Sure Cookies Stay Soft

• Do not overmix the dough. Mix until ingredients are just combined; overmixing can lead to tough cookies.
• Chill the dough. Refrigerating the shaped log firms the dough for clean slices and prevents excessive spreading during baking.

Why Is My Cookie Dough Sticking When Rolling Out?

Sticky dough usually means you need a light dusting of flour on the work surface and rolling pin. Use just enough flour to prevent sticking without drying the dough. An effective alternative is to roll the dough between two sheets of parchment paper for an easy, nonstick method.

Can This Cookie Dough Be Frozen?

Yes. Slice the chilled log into individual cookies, place them on a baking sheet spaced apart, freeze until firm, then transfer to airtight freezer bags. Frozen slices can be baked from frozen with a minute or two added to the bake time. Properly stored, frozen cookie dough keeps for up to six months.

Make-Ahead and Storing Instructions

You can prepare the dough log up to five days in advance and keep it refrigerated until you are ready to slice and bake. Finished cookies store well in an airtight container at room temperature for up to five days.

Recommended Tools for This Recipe

• Stand mixer or electric hand mixer
• Rolling pin
• Parchment paper or silicone baking mat
• Baking sheets
• Sharp knife for slicing the log
• Wire cooling rack

More Irresistible Desserts You Will Love

• Apple cider donut cake
• Southern buttermilk pie
• Miso chocolate chip cookies
• Southern sweet potato pie
• New Orleans beignets
• Best-ever bread pudding

If you try this cinnamon roll cookies recipe, please leave a rating and a comment to share how they turned out. Your feedback helps refine the recipe and makes it easier for others to enjoy these soft, cinnamon-filled cookies.

📖 Recipe