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cinnamon roll cookies

Cinnamon Roll Cookies

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These Cinnamon Roll Cookies are impossibly soft with visible swirls that stay defined after baking. The cream cheese dough creates melt-in-your-mouth texture while the glaze brings authentic cinnamon roll vibes. Success is all about chilling the dough log for 2 hours and slicing with dental floss. Once you nail it, people ask how you made them.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 2 hours
Total Time 2 hours 34 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.33 cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter softened
  • 2 oz cream cheese softened
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 0.5 teaspoon vanilla extract

Equipment

  • 1 Electric mixer or stand mixer For beating butter, cream cheese, and sugar until fluffy
  • 2 Large mixing bowls One for dough, one for dry ingredients
  • 2 Sheets of parchment paper For rolling dough without sticking
  • 1 Rolling Pin To roll dough into rectangle
  • 1 Plastic wrap For wrapping dough log during chilling
  • 1 Dental floss (unflavored) CRITICAL - for slicing dough without squishing swirls
  • 2 Baking sheets Lined with parchment paper for baking cookies
  • 1 Wire cooling rack For cooling cookies after baking
  • 1 Small bowl For mixing cinnamon filling
  • 1 Medium bowl For making cream cheese glaze

Method
 

  1. Beat softened butter, cream cheese, and granulated sugar with electric mixer on medium speed for 2-3 minutes until light and fluffy.
  2. Add egg and vanilla extract, beat until fully combined.
  3. In separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined - don't overmix.
  5. In small bowl, mix brown sugar, cinnamon, and softened butter into spreadable paste.
  6. Set cinnamon filling aside while you roll the dough.
  7. Roll, fill, and chill the dough
  8. Place dough between two sheets of parchment paper.
  9. Roll into rectangle about 12x8 inches and ¼ inch thick.
  10. Remove top parchment sheet and spread cinnamon filling evenly over dough, leaving ½ inch border on all sides.
  11. Starting from one long side, roll up dough tightly using bottom parchment to help lift and roll.
  12. Pinch seam closed and roll gently to even out the log.
  13. Wrap rolled dough log tightly in plastic wrap.
  14. Refrigerate for at least 2 hours or overnight - this is NON-NEGOTIABLE for defined swirls.
  15. Slice and bake your cookies
  16. Preheat oven to 350°F and line baking sheets with parchment paper.
  17. Remove chilled dough log from refrigerator and unwrap.
  18. Use unflavored dental floss or very sharp knife to slice dough into ¼-inch thick rounds.
  19. For dental floss method: slide floss under log, cross ends over top, and pull tight to slice cleanly.
  20. Place cookies 2 inches apart on prepared baking sheets.
  21. Bake for 12-14 minutes until edges just start to turn lightly golden.
  22. Don't overbake - cookies will firm up as they cool.
  23. Let cool on baking sheet for 5 minutes, then transfer to wire rack.
  24. Make glaze and finish cookies
  25. Beat softened cream cheese in medium bowl until smooth and creamy.
  26. Add powdered sugar, 2 tablespoons milk, and vanilla extract.
  27. Mix until smooth and drizzle-able - add more milk if too thick.
  28. Drizzle cream cheese glaze over slightly warm cookies using spoon or piping bag.
  29. Let glaze set for 10-15 minutes before serving or storing.
  30. Cookies should show visible cinnamon swirls and have soft, tender texture.

Nutrition

Serving: 1cookieCalories: 145kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 55mgPotassium: 40mgFiber: 0.5gSugar: 11gVitamin A: 200IUCalcium: 20mgIron: 0.6mg

Notes

The secret to cinnamon roll cookies? Chill the dough log for 2 hours minimum and slice with dental floss, not a knife. I learned this after two years of disasters, including an office cookie exchange where mine spread into flat pancakes. Once I followed these rules, my success rate went from 40% to basically 100%.

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