These cinnamon rolls cookies bring together everything we love about classic cinnamon rolls and soft, chewy cookies in one irresistible dessert. Each cookie has a buttery vanilla cookie base, a rich brown sugar cinnamon roll filling, and a creamy cream cheese icing drizzled over the top.
Table of Contents
Why We Love These Cinnamon Roll Cookies
- Soft and chewy: Perfectly tender centers with lightly golden edges.
- Rich cinnamon flavor: Brown sugar and cinnamon create a classic cinnamon-roll taste.
- Browned butter: Adds a delicious nutty, buttery depth.
- Frozen cinnamon filling: Tiny filling balls create concentrated cinnamon centers.
- Creamy icing: Cream cheese icing adds a smooth, slightly tangy finish.
- Easy to make: No yeast, rolling, or rising time is required.
Ingredients for Cinnamon Roll Cookies
Cinnamon Roll Filling
- 2½ tablespoons softened butter
- ¼ cup (55 g) brown sugar
- 1½ teaspoons cinnamon
- 1½ tablespoons all-purpose flour
- Pinch of salt
Cookie Dough
- ½ cup (113.5 g) salted butter, browned and cooled
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla, preferably vanilla paste if available
- 1½ cups (210 g) all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
Cream Cheese Icing
- 2 tablespoons cream cheese
- 1 tablespoon heavy cream
- 1 teaspoon powdered sugar
- ½ teaspoon softened butter
- Tiny pinch of salt
- ¼ teaspoon vanilla, optional
How to Make Cinnamon Roll Cookies
Prepare the Cinnamon Roll Filling
We begin by making the cinnamon roll filling.
- In a small bowl, combine the softened butter, brown sugar, cinnamon, flour, and salt. Mix thoroughly until a thick, cohesive paste forms.
- The flour helps give the filling enough structure to be shaped into small portions without becoming too soft.
- Next, take tiny portions of the cinnamon mixture and roll them between your fingers or palms to create very small balls. We want the filling balls to be small enough to fit easily inside the cookie dough without overwhelming it.
- Place the cinnamon filling balls on a parchment-lined plate or small baking sheet, leaving a little space between them.
- Transfer them to the freezer and freeze for about 15 minutes while we prepare the cookie dough.
Brown the Butter
While the cinnamon filling balls are freezing, we prepare the browned butter.
- Place the salted butter in a light-colored saucepan over medium heat. Let it melt completely, then continue cooking while stirring frequently.
- The butter will foam before the milk solids begin turning golden brown. Once it develops a rich golden-brown color and smells nutty, remove it from the heat.
- Transfer the browned butter to a heat-safe bowl and allow it to cool before making the dough.
- The butter should not be hot when combined with the sugar and egg. Warm butter can make the dough excessively soft and may affect the final cookie texture.
Make the Cookie Dough
- In a large mixing bowl, combine the cooled browned butter with the granulated sugar and brown sugar. Mix until smooth and well combined.
- Add the room-temperature egg and vanilla. Mix again until the mixture becomes cohesive.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and nutmeg.
- Gradually add the dry ingredients to the wet mixture. Mix just until a soft cookie dough forms. We should avoid overmixing because excessive mixing can make the cookies tougher.
Add the Cinnamon Roll Filling
- Gently incorporate portions of the cinnamon filling into the cookie dough rather than mixing it completely smooth.
- We want visible pockets and swirls of cinnamon throughout the dough. This creates the distinctive cinnamon roll cookie appearance and gives each bite a combination of buttery cookie and brown sugar cinnamon filling.
- For an especially attractive swirl, flatten portions of cookie dough, add small pieces of cinnamon filling, fold the dough over, and gently shape it into a ball.
Chill the Dough
- Chilling the dough helps the cookies maintain their shape during baking and gives the flour time to hydrate.
- Place the prepared dough in the refrigerator for 30 minutes.
- If the dough feels very soft after mixing, chilling it for a little longer can make it easier to portion and shape.
Shape the Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Divide the dough into portions and roll each portion gently between your palms to form a ball.
- Place the cookie dough balls on the prepared baking sheet, leaving enough space between them for spreading.
- For bakery-style cookies, we can make slightly larger portions. Avoid flattening the dough too much because the cookies naturally spread as they bake.
Bake the Cinnamon Roll Cookies
- Bake the cookies for approximately 10-13 minutes, depending on their size.
- The edges should look lightly golden while the centers remain soft. We do not want to overbake these cookies because they will continue cooking slightly from the residual heat of the baking sheet.
- Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack.
- The centers will become more structured as the cookies cool while remaining soft and chewy.
How to Make Cream Cheese Icing
While the cookies cool, prepare the icing.
- In a small bowl, beat together the cream cheese and softened butter until smooth. Add the powdered sugar, heavy cream, salt, and optional vanilla.
- Mix until the icing is creamy and smooth.
- If the icing is too thick for drizzling, add a tiny amount of heavy cream. If it becomes too thin, add a little more powdered sugar.
- We want a smooth icing that can be spread or drizzled over the cooled cookies without completely covering the cinnamon swirls.
- Once the cookies have cooled, drizzle or spread the cream cheese icing over the tops.
- For a classic cinnamon-roll appearance, we can use a spoon or piping bag to create thin ribbons of icing.
The contrast between the golden cookie, dark cinnamon filling, and white cream cheese icing makes these cookies especially beautiful for dessert tables, holiday baking, brunches, or homemade gifts.
Cinnamon Roll Cookies with Cream Cheese Icing
Equipment
- Mixing bowls
- Small bowl
- Light-colored saucepan
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
- Cookie scoop or spoon
- Small spoon or piping bag for icing
Ingredients
Cinnamon Roll Filling
- 2½ tablespoons softened butter
- ¼ cup 55 g brown sugar
- 1½ teaspoons cinnamon
- 1½ tablespoons all-purpose flour
- Pinch of salt
Cookie Dough
- ½ cup 113.5 g salted butter
- ½ cup 100 g granulated sugar
- ¼ cup 55 g brown sugar
- 1 large egg
- 1½ teaspoons vanilla
- 1½ cups 210 g all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
Cream Cheese Icing
- 2 tablespoons cream cheese
- 1 tablespoon heavy cream
- 1 teaspoon powdered sugar
- ½ teaspoon softened butter
- Tiny pinch of salt
- ¼ teaspoon vanilla
Instructions
- Mix the softened butter, brown sugar, cinnamon, flour, and salt to make the filling.
- Roll the filling into very small balls, place them on parchment paper, and freeze for 15 minutes.
- Brown the butter, transfer it to a bowl, and let it cool completely.
- Mix the cooled browned butter, granulated sugar, and brown sugar.
- Add the egg and vanilla and mix until combined.
- Whisk together the flour, baking powder, baking soda, salt, and nutmeg, then gradually mix into the wet ingredients.
- Add all the frozen cinnamon filling balls to the cookie dough and gently fold them in until evenly distributed.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Divide the chilled dough into portions and gently roll each portion into a ball.
- Place the cookie dough balls on the baking sheet, leaving space between them.
- Bake for 10-13 minutes, until the edges are lightly golden and the centers are still soft.
- Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack.
- Mix the cream cheese, butter, powdered sugar, heavy cream, salt, and vanilla until smooth.
- Drizzle the cream cheese icing over the cooled cookies and let it set slightly before serving.
Notes
- Calories: 250 kcal
- Carbohydrates: 32 g
- Protein: 3 g
- Fat: 12 g
- Saturated Fat: 7 g
- Sugar: 18 g
- Sodium: 170 mg
FAQs
Why did our cinnamon roll cookies spread too much?
The most common reasons are overly warm butter, dough that was not chilled enough, or an inaccurate flour measurement. Chilling the dough before baking can help produce thicker cookies.
Can we make cinnamon rolls cookies without browning the butter?
Yes. We can substitute regular melted or softened butter, although browning the butter gives the cookies a deeper, nuttier flavor. If using melted butter, allow it to cool before preparing the dough.
Can We Freeze Cinnamon Roll Cookies?
Yes. The baked cookies can be frozen once completely cooled. For best results, freeze them in a sealed freezer-safe container with parchment paper between layers.
We can also freeze portions of the unbaked cookie dough. Shape the dough into balls first, freeze them on a tray, then transfer them to an airtight container. When ready to bake, allow the dough to soften slightly before baking and adjust the baking time as needed.
How to Store Cinnamon Roll Cookies
Store the finished cookies in an airtight container in the refrigerator because of the cream cheese icing. They can be enjoyed chilled or brought to room temperature before serving.
For the best texture, allow refrigerated cookies to sit at room temperature for a short time before eating.
If preparing the cookies ahead of time, the baked cookies can be stored without icing and decorated shortly before serving.
These cinnamon roll cookies with cream cheese icing are a simple way to transform the flavors of a classic cinnamon roll into a soft, chewy cookie. With browned butter cookie dough, a buttery brown sugar cinnamon filling, and creamy icing, every bite delivers the comforting flavor of homemade cinnamon rolls in a convenient cookie-sized dessert.
For more amazing cinnamon treats try our Cinnamon Roll Casserole Recipe, Cinnamon Swirl Cheesecake, or Sourdough Cinnamon Rolls.
