Introduction

Cinnamon Roll Cookies capture the warm, spicy flavors of classic cinnamon rolls in a soft, chewy cookie form. These treats are perfect for cozy mornings or afternoon snacks when you want something sweet with a little bite. Finished with a smooth cream cheese icing, they’re irresistible.

This image shows several soft, round cookies with a light tan base color covered in dark brown cinnamon sugar stripes that create a textured, almost crinkled surface. Each cookie is decorated with thin, uneven white icing lines drizzled horizontally across the top, adding a smooth contrast. One cookie in the center has a bite taken out of it, revealing a soft, crumbly inside texture. The cookies are closely packed together on a white marbled surface with a few brown cinnamon sticks placed nearby. The overall scene is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (110 g) light brown sugar, packed
5 tbsp (70 g) unsalted butter, softened
1 tbsp ground cinnamon
Pinch of salt
1/4 cup (50 g) granulated white sugar
1/2 tsp ground cinnamon
2 cups (250 g) all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cream of tartar
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 tbsp vanilla
2 oz (56 g) cream cheese, cold
1 cup (135 g) powdered sugar
2 tbsp (30 ml) whole milk

Instructions

Step 1: Make the cinnamon roll filling by combining 5 tbsp softened butter, 1/2 cup light brown sugar, 1 tbsp cinnamon, and a pinch of salt in a medium bowl. Use an electric hand mixer on high speed to cream until very pale and fluffy, about 3-5 minutes, with sugar almost dissolved.
Step 2: Scoop the filling into 1/2 tsp portions onto a parchment-lined baking sheet and freeze while preparing the dough.
Step 3: In a small bowl, mix 1/4 cup granulated sugar with 1/2 tsp cinnamon for the topping. Set aside.
Step 4: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 5: Whisk together flour, baking powder, baking soda, salt, and cream of tartar in a medium bowl; set aside.
Step 6: In a large bowl, cream 3/4 cup softened butter, 3/4 cup light brown sugar, and 1/4 cup granulated sugar with an electric mixer on high speed until light and fluffy, 2-3 minutes.
Step 7: Add egg yolks and vanilla; mix on medium speed for one minute until pale and fluffy, scraping sides as needed.
Step 8: Add dry ingredients to wet ingredients; combine on low speed.
Step 9: Divide dough into thirds. Sprinkle 1/3 of the frozen cinnamon roll filling balls over 1/3 of the dough, add another 1/3 of dough on top, then 1/3 filling again, followed by remaining dough and filling. Gently fold three times to incorporate filling without fully mixing it in.
Step 10: Scoop 20 portions of dough (2 tbsp each) and roll in the cinnamon sugar topping mixture.
Step 11: Place dough balls on the prepared baking sheets, baking 6 at a time for 8½ to 10 minutes. Shorter time yields chewy centers; longer makes crispier edges.
Step 12: Right after baking, gently press around each cookie with a large round cookie cutter to shape perfectly.
Step 13: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 14: For the cream cheese icing, beat cold cream cheese in a small bowl on medium-high until smooth, about 1 minute. Add powdered sugar and whole milk; combine on low speed until smooth.
Step 15: Drizzle the cream cheese glaze over cooled cookies using a piping bag or spoon, then serve and enjoy.

Tips & Variations

Chilling the cinnamon roll filling before folding it into the dough helps keep distinct pockets of cinnamon in the cookies.
For extra flavor, add a pinch of nutmeg to the cinnamon sugar topping.
You can substitute cream cheese with mascarpone for a milder icing taste.
Try rolling the dough balls in finely chopped pecans before baking for a crunchy twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies without icing in a sealed container for up to 2 months. Thaw at room temperature and add cream cheese glaze before serving. Reheat briefly in the microwave for a warm treat.

How to Serve

A close-up image of multiple round cookies lying flat on a white marbled surface, each cookie is light brown with darker brown swirls on top and a soft, slightly cracked texture. All the cookies are drizzled with thin, white icing lines running vertically across the surface. Cinnamon sticks are placed near the top right corner, adding a warm brown contrast beside the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cinnamon roll filling ahead of time?

Yes, you can prepare the cinnamon roll filling in advance and keep it frozen until you are ready to fold it into the dough. This makes the process quicker and helps maintain the filling’s texture in the cookies.

What if I don’t have cream of tartar?

If you don’t have cream of tartar, the cookies will still turn out well, but the texture might be slightly different. Cream of tartar adds tenderness and helps with leavening, so you could omit it or replace with an equal amount of lemon juice or vinegar if you like.