These cinnamon roll cookies are soft, buttery, and swirled with cinnamon-sugar filling, then finished with a cream cheese icing. A perfect blend of sweetness and spice — ideal for dessert trays, holiday baking, or anytime you crave a cozy, crowd-pleasing treat.
Why You’ll Love This Recipe
- Combines the flavors of cinnamon rolls in a bite-sized cookie.
- Soft and tender with a beautiful swirl.
- Finished with a rich cream cheese drizzle.
- Great for gifting, parties, or festive trays.
- Freezer-friendly and make-ahead approved.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookie Dough:
- 3¼ cups all-purpose flour (460g)
- 2 teaspoons cornstarch
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, room temperature (227g)
- 8 oz full-fat cream cheese
- 1 cup granulated sugar (200g)
- 1 large egg
- 2 teaspoons vanilla extract
Cinnamon-Sugar Filling:
- ⅔ cup brown sugar (135g)
- 4 teaspoons ground cinnamon
- 6 tablespoons salted butter, melted (85g)
Icing:
- 2 oz cream cheese, softened
- 1 cup powdered sugar (120g)
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Directions
- Make the Dough: In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. In a large mixing bowl, beat butter and cream cheese for 2 minutes until fluffy. Add granulated sugar and beat for 2–3 minutes until light. Mix in egg and vanilla until incorporated. Add dry ingredients and mix just until combined. Divide dough into 2 equal pieces, shape into 6–8 inch squares, wrap in plastic, and chill for 2 hours.
- Roll and Fill: Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Mix brown sugar and cinnamon in a small bowl. On a floured surface, roll one dough square into a 12×10-inch rectangle. Brush with half of the melted butter, leaving a ½-inch border at the top. Sprinkle with half the cinnamon-sugar mixture. Press gently, dampen the top edge with water, and tightly roll from the bottom up. Slice into 20 cookies (about ½-inch thick). Place 12 cookies per sheet; refrigerate the second batch while baking the first. Bake for 10–12 minutes or until just set. Cool 8–10 minutes on pan before transferring.
- Make the Icing: Beat softened cream cheese until fluffy. Add powdered sugar, milk, and vanilla. Mix until thick and drizzly, adjusting milk for desired consistency.
- Finish: Once cookies are completely cool, drizzle with icing. Let set before storing.
Servings and timing
Prep Time: 45 minutes
Cook Time: 12 minutes per batch
Chill Time: 1 hour 30 minutes
Total Time: 3 hours (including chill and cool time)
Servings: 40 cookies
Calories: 166 kcal per cookie
Variations
- Maple Drizzle: Add a splash of maple extract to the icing.
- Nutty Twist: Sprinkle finely chopped pecans into the cinnamon filling.
- Spiced Up: Add nutmeg or cardamom to the filling.
- Chocolate Version: Mix mini chocolate chips into the dough or filling.
- Dairy-Free: Use vegan butter and cream cheese alternatives.
storage/reheating
Storage: Store in an airtight container at room temperature for 3–4 days.
Refrigeration: For longer freshness, refrigerate for up to 1 week.
Freezing: Freeze unbaked rolls or baked cookies without icing for up to 2 months. Thaw and bake or ice when ready.
FAQs
Can I make the dough ahead of time?
Yes, it can be made up to 2 days in advance and stored in the fridge.
What’s the best way to slice the cookies?
Use unflavored dental floss or a sharp serrated knife for clean swirls.
Can I freeze the dough logs?
Absolutely — wrap tightly in plastic and freeze. Thaw slightly before slicing.
Do these spread much while baking?
No, they hold their shape well due to the chilled dough.
Can I double the recipe?
Yes, this recipe scales well — perfect for holiday baking.
What kind of cream cheese is best?
Use full-fat block-style cream cheese for best texture and flavor.
Can I skip the icing?
Yes, but it adds a wonderful tangy sweetness that complements the cookie.
How do I get perfect swirls?
Roll tightly and chill well before slicing to maintain shape.
What if the dough is too soft to roll?
Chill longer or pop it in the freezer for 10–15 minutes.
Can I add food coloring to the icing?
Yes, for festive touches, add a drop or two of gel food coloring.
Conclusion
Cinnamon roll cookies are everything you love about cinnamon rolls in a buttery, handheld treat. With their swirled filling and creamy icing drizzle, these cookies bring warmth, spice, and sweetness to every bite. They’re a must-have for your dessert tray, holiday baking lineup, or cozy afternoon snack.
Print
Cinnamon Roll Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 40 cookies
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These cinnamon roll-inspired cookies are soft, buttery, and swirled with cinnamon-sugar filling, then finished with a cream cheese icing. A perfect blend of sweetness and spice — ideal for dessert trays and holiday baking!
Ingredients
- Cookie Dough:
- 3¼ cups all-purpose flour (460g)
- 2 teaspoons cornstarch
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, room temperature (227g)
- 8 oz full-fat cream cheese
- 1 cup granulated sugar (200g)
- 1 large egg
- 2 teaspoons vanilla extract
- Cinnamon-Sugar Filling:
- ⅔ cup brown sugar (135g)
- 4 teaspoons ground cinnamon
- 6 tablespoons salted butter, melted (85g)
- Icing:
- 2 oz cream cheese, softened
- 1 cup powdered sugar (120g)
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Make the Dough: In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. In a large mixing bowl, beat butter and cream cheese for 2 minutes until fluffy. Add granulated sugar and cream for 2–3 minutes until light. Beat in egg and vanilla extract until fully incorporated. Add dry ingredients and mix just until combined. Do not overmix. Divide dough into 2 equal pieces. Form each into a 6–8 inch square, wrap in plastic wrap, and chill for 2 hours.
- Roll and Fill: Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. Combine brown sugar and cinnamon in a small bowl. On a floured surface, roll one dough square into a 12×10-inch rectangle. Brush with half of the melted butter, leaving a ½-inch border at the top. Sprinkle half the cinnamon-sugar mixture evenly over the butter. Press lightly to help it stick. Dampen the clean edge with water, then tightly roll from the bottom to the top. Slice into 20 cookies (about ½-inch thick) using dental floss or a sharp knife. Place 12 cookies per baking sheet. Refrigerate the second batch while the first bakes. Bake 10–12 minutes or until just set. Let cool 8–10 minutes on pan before transferring to a rack. Repeat with remaining dough.
- Make the Icing: Beat softened cream cheese until fluffy. Add powdered sugar, milk, and vanilla. Mix until thick and drizzly. Add more milk if needed.
- Finish: Once cookies are fully cooled, drizzle with icing. Let icing set before storing in an airtight container.
Notes
- For neat slices, use unflavored dental floss to cut the dough log cleanly without squishing.
- Chill dough as directed to prevent spreading.
- For a holiday twist, add a pinch of nutmeg or cardamom to the cinnamon-sugar filling.
- Cookies stay fresh for up to 4 days in an airtight container or can be frozen (un-iced) for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 166
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
