Soft, buttery cookies swirled with the warm essence of cinnamon and sweet glaze are the heart of these Cinnamon Roll Cookies. Their delicate layers melt in your mouth, offering the perfect balance of cozy spice and rich sweetness. With just 30 minutes of prep and a quick 12-minute bake, these treats are surprisingly simple yet undeniably luxurious. A brief chill ensures they hold their beautiful spiral shape, promising every bite is as visually stunning as it is delicious.

These cookies bring the comfort of homemade cinnamon rolls into a convenient, handheld delight. The tender, flaky texture pairs beautifully with the gooey cinnamon filling and smooth glaze drizzle. Perfect for holiday baking or a cozy afternoon treat, they’re guaranteed to fill your kitchen with irresistible aromas. Whether you’re sharing with loved ones or savoring solo, these cookies promise to be a new favorite in your repertoire.

Ingredients for Cinnamon Roll Cookies

Ingredients for Cinnamon Roll Cookies
  • Cookie Dough:
  • 1 cup (8oz/225g) butter, softened
  • ½ cup (3oz/85g) dark brown sugar
  • ¼ cup (2oz/57g) granulated sugar
  • 1 large egg yolk, at room temperature
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups (10oz/284g) all-purpose flour
  • Cinnamon Filling:
  • ½ cup (3oz/85g) dark brown sugar
  • 2 ½ teaspoons cinnamon
  • 2 tablespoons (1oz/30g) butter, melted
  • Cream Cheese Glaze:
  • 2 tablespoons (1oz/30g) cream cheese, softened
  • 1 tablespoon milk
  • ¼ teaspoon vanilla extract
  • 1 cup (4oz/115g) powdered sugar, sifted

Step-by-Step Instructions

  1. Make the Cookie Dough: In a medium bowl or with a stand mixer, beat the butter, brown sugar, and granulated sugar for a few minutes, until fluffy. Add the egg yolk, cornstarch, vanilla extract, and salt. Beat until combined. Fold in the flour until fully mixed. Wrap the dough well and refrigerate for 30 minutes, until firm.
  2. Roll the Dough: Once chilled, place the dough on a lightly floured surface. Roll it into a 10×12-inch (25 ½x30 ½ cm) rectangle.
  3. Make the Cinnamon Filling: In a small bowl, combine the brown sugar, cinnamon, and melted butter, then spread evenly over the surface of the dough.
  4. Roll the Dough Log: Starting at a longer end, roll the dough into a tight, even log. Wrap the log well with plastic wrap and refrigerate until very firm, at least 2 hours.
  5. Preheat and Slice: Once ready to bake, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Unwrap the log of dough, slice into ¼-inch (6mm) thick slices, and place them 1-inch (2 ½cm) apart on your prepared cookie sheet.
  6. Bake: Bake for 10-12 minutes, until the cookies are just beginning to brown on the edges. Transfer to a rack to cool completely.
  7. Prepare the Cream Cheese Glaze: In a small bowl, whisk the cream cheese, milk, and vanilla extract until smooth, then whisk in the powdered sugar.
  8. Glaze and Serve: Drizzle the glaze over the cooled cookies and let them set for about 30 minutes before serving. Store leftover cookies in an airtight container for up to 2 days.

Creative Topping Ideas for Cinnamon Roll Cookies

While the cream cheese glaze is a classic, try drizzling with caramel sauce or maple syrup for a sweet twist. For a nutty crunch, sprinkle chopped pecans or walnuts over the glaze before it sets. If you’re feeling adventurous, a pinch of sea salt on top adds a delightful contrast to the sweetness.

Perfect Pairings: Serving Suggestions

These cookies pair wonderfully with a cup of hot coffee or spiced chai tea for a cozy treat. Serve them alongside a scoop of vanilla ice cream for a decadent dessert. For a brunch spread, arrange them on a platter with fresh fruit and yogurt for a sweet and balanced offering.

Storage Tips to Keep Cookies Fresh

Store your cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed cookies in a single layer, then transfer to a freezer-safe bag for up to 1 month. Thaw at room temperature and add the glaze just before serving for the best texture.

Time-Saving Hacks for Busy Bakers

To save time, prepare the dough and filling the night before, then chill overnight. When ready to bake, slice and pop them in the oven. Alternatively, use a pizza cutter to quickly slice the dough log into even rounds. For a quicker glaze, mix powdered sugar with milk and vanilla for a simple icing.

Equipment Tips for Perfect Cookies

Use a stand mixer with a paddle attachment for smooth, fluffy dough. A silicone baking mat or parchment paper ensures easy cleanup and prevents sticking. For evenly sized cookies, a ruler helps measure the dough rectangle, and a sharp knife or dental floss makes clean slices.

Cinnamon Roll Cookies Recipe

Cinnamon Roll Cookies

Shaziya
Soft, buttery cookies swirled with the warm essence of cinnamon and sweet glaze are the heart of these Cinnamon Roll Cookies. With just 30 minutes of prep and a quick 12-minute bake, these treats are surprisingly simple yet undeniably luxurious.
Prep Time 30 minutes
Cook Time 12 minutes
Chill 2 minutes
Servings 30 cookies

Ingredients
  

Cookie dough

  • 1 cup butter (softened) 8oz/225g
  • ½ cup dark brown sugar 3oz/85g
  • ¼ cup granulated sugar 2oz/57g
  • 1 large egg yolk (at room temperature)
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups all-purpose flour 10oz/284g

Cinnamon Filling

  • ½ cup dark brown sugar 3oz/85g
  • 2 ½ teaspoons cinnamon
  • 2 tablespoons butter (melted) 1oz/30g

Cream Cheese Glaze

  • 2 tablespoons cream cheese (softened) 1oz/30g
  • 1 tablespoon milk
  • ¼ teaspoon vanilla extract
  • 1 cup powdered sugar (sifted) 4oz/115g

Instructions
 

  • Make The Cookie Dough
  • In a medium bowl or with a stand mixer, beat the butter, brown sugar, and granulated sugar for a few minutes, until fluffy.
  • Add the egg yolk, cornstarch, vanilla extract, and salt. Beat until combined.
  • Fold in the flour until fully mixed. Wrap the dough well and refrigerate for 30 minutes, until firm.
  • Once chilled, place the dough on a lightly floured surface. Roll it into a 10×12-inch (25 ½x30 ½ cm) rectangle.
  • Make The Cinnamon Filling
  • In a small bowl, combine the brown sugar, cinnamon, and melted butter, then spread evenly over the surface of the dough.
  • Starting at a longer end, roll the dough into a tight, even log. Wrap the log well with plastic wrap and refrigerate until very firm, at least 2 hours.
  • Once ready to bake, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Unwrap the log of dough, slice into ¼-inch (6mm) thick slices, and place them 1-inch (2 ½cm) apart on your prepared cookie sheet.
  • Bake for 10-12 minutes, until the cookies are just beginning to brown on the edges. Transfer to a rack to cool completely.
  • Prepare The Cream Cheese Glaze
  • In a small bowl, whisk the cream cheese, milk, and vanilla extract until smooth, then whisk in the powdered sugar.
  • Drizzle the glaze over the cooled cookies and let them set for about 30 minutes before serving. Store leftover cookies in an airtight container for up to 2 days.
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