Cinnamon Roll Cookies

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Cinnamon Roll Cookies take all the goodness of cinnamon rolls and combine them with sugar cookies for one delicious cookie that’s insanely delicious!

This cookie is a must make. It does take a long time to make as it requires two separate refrigeration periods, but the effort is worth it. This cookie is so soft, it has the perfect sugar cookie dough and a delicious cinnamon roll rolled in. Top with a cream cheese glaze to complete the look and feel of the cinnamon rolls.

frequently asked questions

Do I have to have a stand mixer to make this recipe?

No, this recipe can be made with both a hand mixer and a stand mixer. Your dough will get really thick, so a stand mixer is the kitchen tool of choice, but a hand mixer will work just as well.

Do I have to use cream cheese in the glaze? Is the glaze optional?

Cream cheese glaze is our go-to glaze, but you can also switch to a more traditional butter glaze. Simply replace the cream cheese with an equal amount of butter, which means you’ll need a total of 4 tablespoons of butter for the glaze. Some people prefer their cinnamon roll cookies unglazed, which is also a delicious option. Use glaze according to personal preference.

Aerial view of cinnamon roll cookies on countertop.

If you liked this recipe, you might be interested in some of our other delicious cookie recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Aerial view of cinnamon roll cookies on countertop.

Cinnamon Roll Cookies take all the goodness of cinnamon rolls and combine them with sugar cookies for one delicious cookie that’s insanely delicious!

Preparation time 30 minute

cooking time 14 minute

Refrigeration time 2 Hour

total time 44 minute

raw material

cookies

  • 1 cup salted butter soften
  • 1 1/4 cup granulated sugar
  • 1/4 cup cream cheese
  • 2 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 big egg
  • 3 cup all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon Salt
  • 1/4 teaspoon baking soda

filling

  • 1/2 cup butter soften
  • 1 cup brown sugar
  • 2 teaspoon ground cinnamon

glaze:

  • 2 tablespoon cream cheese soften
  • 2 tablespoon butter soften
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoon milk

instruct

  • In the bowl of a stand mixer, using the paddle attachment, cream butter, sugar, and cream cheese until light and fluffy. Combine the corn syrup, vanilla, almond extract, and eggs, scraping the sides and bottom of the bowl to incorporate everything.

  • Add the flour, baking powder, salt and baking soda until everything is combined. Divide the dough into two equal parts. Wrap the dough in plastic wrap and refrigerate for 1 hour.

  • Make the filling: In a small mixing bowl, using a hand mixer, beat the butter, brown sugar, and cinnamon until smooth, about 2 minutes.

  • Preheat oven to 375 degrees Fahrenheit. Lightly grease or line a baking sheet with parchment paper.

  • On a lightly floured surface, roll out each dough piece into a large 15-inch by 8-inch rectangle. Spread the filling evenly. Starting at the long end, roll the dough tightly to form a long log. For best cookie shape, wrap dough in plastic wrap and refrigerate for 1 hour. Cut logs into 1-inch biscuits. Place cookies on prepared baking sheet.

  • Bake in preheated oven for 10 minutes. Remove from oven and let cool on pan 2 to 3 minutes, then carefully remove to cool completely on a cooling rack.

  • Make the glaze: Using a hand mixer, beat together the cream cheese and butter until light and fluffy. Slowly whisk in powdered sugar, vanilla and milk. Drizzle over cooled biscuits.

Serve: 1cookies | Calories: 366kcal | carbohydrate: 56G | protein: 4G | fat: 15G | Saturated fat: 9G | cholesterol: 45mg | sodium: 206mg | Potassium: 75mg | fiber: 1G | sugar: 33G | Vitamin A: 455unit | calcium: 32mg | iron: 2mg