...
Go Back
–+ servings
cinnamon roll cookies

Cinnamon Roll Cookies

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.
Print Pin
Course: Cookie, Dessert
Cuisine: American
Keyword: cinnamon roll cookies, cinnamon roll cookies recipe, cinnamon swirl cookies, easy cinnamon roll cookies, homemade cinnamon roll cookies, soft cinnamon roll cookies
Prep Time: 20 minutes
Cook Time: 14 minutes
Chilling Time: 2 hours
Total Time: 2 hours 34 minutes
Servings: 24 cookies
Calories: 145kcal
Cost: $8.50

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

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

Instructions

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

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%.

Nutrition

Serving: 1cookie | Calories: 145kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 55mg | Potassium: 40mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 200IU | Calcium: 20mg | Iron: 0.6mg