Cinnamon Roll Cookies Recipe

Introduction

Cinnamon Roll Cookies bring the warm, comforting flavors of classic cinnamon rolls into a delightful handheld treat. These soft, swirled cookies are filled with cinnamon sugar and topped with rich cream cheese frosting, perfect for any time of the day.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 2 tsp corn starch
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup cold unsalted butter, cubed (16 Tbsp.)
• 1 1/4 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 cup packed brown sugar (light or dark)
• 6 Tbsp softened butter (for filling)
• 2 Tbsp cinnamon
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened (for frosting)
• 2 1/2 cups confectioners sugar
• 1 tsp vanilla extract (for frosting)
• 1/2 tsp salt (for frosting)

Instructions

1. Step 1: Preheat the oven to 400°F. In a small bowl, combine the brown sugar, softened butter, and cinnamon until smooth. Set this cinnamon sugar filling aside.
2. Step 2: In a large bowl, whisk together the all-purpose flour, cake flour, corn starch, baking soda, baking powder, and salt. Set aside.
3. Step 3: Using a stand mixer with the paddle attachment, cream the cold cubed butter for about 1 minute. Add the granulated sugar and continue creaming until smooth, about 1-2 minutes.
4. Step 4: Add the eggs, egg yolks, and vanilla extract to the butter mixture. Mix until well combined.
5. Step 5: Gradually incorporate the dry ingredients into the wet mixture, about 1/4 cup at a time, mixing until a dough forms.
6. Step 6: On a lightly floured surface, press the dough into a long rectangle approximately the size of a 9×13 inch dish. Flatten with your hands—no rolling pin needed.
7. Step 7: Spread the cinnamon sugar filling evenly over the dough rectangle.
8. Step 8: Carefully roll the dough from the long edge, sealing the dough to avoid tearing.
9. Step 9: Slice the rolled dough into 10-12 pieces, each about 4.5 oz.
10. Step 10: Shape each slice into a ball, sealing the filling inside to prevent oozing. Place on a baking sheet and bake for 9-11 minutes, or until edges are lightly golden. Let cookies cool on the baking sheet for 10-15 minutes, then transfer to a cooling rack.
11. Step 11: To make the frosting, beat together the softened cream cheese and butter until smooth. Add confectioners sugar, vanilla, and salt, and mix until creamy. Add more sugar if you prefer a thicker frosting.
12. Step 12: Spread the cream cheese frosting over the cooled cookies and sprinkle with a pinch of cinnamon if desired. Store cookies in the refrigerator for up to 5 days.

Tips & Variations

• Use cake flour for a softer texture, but all-purpose flour alone can work in a pinch.
• Make sure your butter is cold when creaming to create a tender dough.
• If you want a stronger cinnamon flavor, add a little extra cinnamon to the filling or sprinkle on top of the frosting.
• For a vegan version, substitute butter with vegan butter and eggs with appropriate egg replacers.

Storage

Store the cinnamon roll cookies in an airtight container in the refrigerator for up to 5 days to keep the frosting fresh. Before serving, let them come to room temperature or warm briefly in the microwave for a soft, melty experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze cinnamon roll cookies?

Yes, you can freeze these cookies without frosting for up to 3 months. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag. Thaw at room temperature and add frosting before serving.

Can I use regular flour instead of cake flour?

You can, but cake flour helps make the cookies softer and lighter. If using all-purpose flour only, expect a slightly denser texture.

Cinnamon Roll Cookies Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

These Cinnamon Roll Cookies combine the best of both worlds — the soft, buttery goodness of a cinnamon roll baked into a cookie form. Rolled with a sweet cinnamon sugar filling and topped with a rich cream cheese frosting, these cookies offer a delightful treat perfect for breakfast or dessert.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 45 minutes
• Yield: 10–12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 1/2 cups All-Purpose Flour
• 1 1/2 cups Cake Flour
• 2 tsp. corn starch
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 cup cold, unsalted butter, cubed (16 Tbsp.)
• 1 1/4 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp. vanilla extract

Cinnamon Sugar Filling

• 1 cup packed brown sugar (light or dark)
• 6 Tbsp. softened butter
• 2 Tbsp. cinnamon

Cream Cheese Frosting

• 8 oz. cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 1/2 cups confectioners sugar
• 1 tsp. vanilla extract
• 1/2 tsp. salt

Instructions

1. Preheat Oven & Prepare Filling: Preheat your oven to 400°F. In a small bowl, combine the brown sugar, softened butter, and cinnamon until smooth to make the cinnamon sugar filling. Set aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, corn starch, baking soda, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: Place the cold cubed butter in the bowl of a stand mixer fitted with the paddle attachment. Cream for about 1 minute. Add the granulated sugar and continue creaming until the mixture is smooth and fluffy, 1-2 minutes more.
4. Add Eggs & Vanilla: Add the eggs, egg yolks, and vanilla extract to the creamed butter mixture. Blend until just combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, approximately 1/4 cup at a time, mixing until just combined and a dough forms.
6. Shape Dough: Lightly flour a clean surface and press the cookie dough into a long rectangular shape about the size of a 9×13 inch dish. Use your hands to flatten; no rolling pin necessary.
7. Spread Filling: Spoon the cinnamon sugar filling evenly over the flattened dough rectangle.
8. Roll Dough: Starting on the long edge, carefully roll the dough up tightly like a cinnamon roll, taking care to avoid tearing.
9. Slice Cookies: Cut the rolled dough into approximately 10-12 slices, each weighing roughly 4.5 ounces.
10. Form & Bake: Roll each slice into a ball, sealing the filling inside well to prevent oozing during baking. Place on a baking sheet and bake for 9-11 minutes, or until edges turn lightly golden brown. Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a cooling rack.
11. Prepare Frosting: In a medium bowl, beat the softened cream cheese and butter together with a hand mixer until smooth. Add confectioners sugar, vanilla extract, and salt, mixing until fully combined and smooth. Add additional powdered sugar if you prefer a thicker frosting.
12. Frost & Serve: Spread the cream cheese frosting atop the cooled cookies. Optionally, sprinkle extra cinnamon over the frosting. Store the cookies refrigerated for up to 5 days.

Notes

• Use cold butter for the dough to ensure a tender, flaky texture.
• Be careful not to overmix the dough once you add the dry ingredients to avoid tough cookies.
• If the dough feels too sticky while shaping, chill it briefly in the fridge to make handling easier.
• Seal the edges well after rolling to keep the cinnamon sugar filling from leaking out during baking.
• Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.

Keywords: Cinnamon Roll Cookies, Cinnamon Sugar Cookies, Cream Cheese Frosting Cookies, Soft Cookies, Breakfast Cookies