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Cinnamon Roll Cookies Recipe

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★★★★★

4.7 from 149 reviews

These Cinnamon Roll Cookies capture the delightful flavors and textures of classic cinnamon rolls but in a soft, chewy cookie form. Filled with pockets of cinnamon-sugar butter, rolled in a cinnamon sugar coating, and topped with a smooth cream cheese glaze, these cookies offer the perfect balance of sweetness and spice in every bite. Ideal for festive occasions or as a comforting treat.

Ingredients

Scale

Cinnamon Roll Filling

  • 5 tbsp (70 g) unsalted butter, softened
  • 1/2 cup (110 g) light brown sugar, packed
  • 1 tbsp ground cinnamon
  • Pinch of salt

Cinnamon Sugar Topping

  • 1/4 cup (50 g) granulated white sugar
  • 1/2 tsp ground cinnamon

Cookie Dough

  • 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 extract

Cream Cheese Icing

  • 2 oz (56 g) cream cheese, cold
  • 1 cup (135 g) powdered sugar
  • 2 tbsp (30 ml) whole milk

Instructions

  1. Make the Cinnamon Roll Filling: In a medium bowl, combine butter, brown sugar, cinnamon, and a pinch of salt. Using an electric hand mixer on high speed, cream together until mixture is pale, fluffy, and sugar nearly dissolves, about 3-5 minutes.
  2. Freeze Filling Portions: Scoop filling into 1/2 teaspoon-sized portions onto a parchment-lined baking sheet. Freeze while preparing other components.
  3. Prepare Cinnamon Sugar Topping: In a small bowl, stir together granulated sugar and cinnamon; set aside for rolling dough later.
  4. Preheat Oven and Prepare Bakeware: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
  5. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cream of tartar. Set aside.
  6. Cream Butter and Sugars: In a large bowl, using an electric mixer on high speed, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  7. Add Egg Yolks and Vanilla: Mix in egg yolks and vanilla extract on medium speed until pale and fluffy, about 1 minute. Scrape sides as needed.
  8. Combine Dry and Wet Ingredients: Gradually add flour mixture to the wet ingredients, mixing on low speed until just combined.
  9. Incorporate Cinnamon Roll Filling: Divide dough into thirds. Sprinkle 1/3 of frozen cinnamon roll filling balls over 1/3 of dough, then top with another 1/3 of dough, add another 1/3 of filling balls, then the last 1/3 of dough and remaining filling. Gently fold 3 times to distribute filling without fully mixing.
  10. Shape Cookies: Using a 2 tablespoon cookie scoop, portion dough into 20 balls. Roll each ball in cinnamon sugar mixture to coat.
  11. Bake Cookies: Place dough balls on prepared baking sheets, about 6 at a time. Bake for 8 1/2 to 10 minutes; shorter baking yields chewy centers, longer for crispier edges.
  12. Shape Cookies Post-Baking: Immediately after removing from oven, use a large round cookie cutter to gently shape cookies into perfect circles.
  13. Cool Cookies: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  14. Make Cream Cheese Icing: In a small bowl, beat cold cream cheese with an electric mixer on medium-high speed until smooth, about 1 minute.
  15. Add Powdered Sugar and Milk: Mix in powdered sugar and milk on low speed until smooth and well combined.
  16. Decorate Cookies: When cookies are fully cooled, drizzle or pipe the cream cheese icing over cookies and serve.

Notes

  • Freezing the cinnamon roll filling balls is essential to keep distinct pockets of filling inside the cookies.
  • Do not overfold the dough once adding filling balls, as too much mixing will incorporate the filling fully and lose the cinnamon roll effect.
  • Baking time affects texture: less time for chewy centers, longer for crisp edges.
  • Using a cookie scoop ensures consistent cookie size for even baking.
  • The cream cheese icing adds a classic tangy sweetness perfect for cinnamon roll flavors.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: cinnamon roll cookies, cinnamon sugar cookies, cream cheese frosting, baked cookies, soft cookies, holiday cookies

Find it online: https://trendytasterecipes.com/cinnamon-roll-cookies-recipe/