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Cinnamon Roll Cookies

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These cinnamon roll cookies combine the gooey, spiced swirl of classic cinnamon rolls with the crisp, tender bite of a cookie. Quick and easy to make, they’re perfect for any occasion and guaranteed to please a crowd.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 2 oz (56g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (56g) unsalted butter, melted (for filling)
  • 1/3 cup (65g) brown sugar, packed (for filling)
  • 2 tsp ground cinnamon (for filling)
  • 1/4 tsp ground nutmeg (optional, for filling)
  • Pinch of salt (for filling)
  • 3/4 cup (90g) powdered sugar, sifted (for glaze)
  • 1–2 tbsp milk (for glaze)
  • 1/2 tsp vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. In a large bowl, beat 1/2 cup softened unsalted butter and 2 oz softened cream cheese until smooth and creamy, about 2 minutes.
  2. Add 3/4 cup granulated sugar and mix until light and fluffy, another 1-2 minutes.
  3. Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
  5. Add dry ingredients to the wet mixture, mixing just until combined. If dough is too sticky, add 1 tbsp extra flour at a time.
  6. Flatten dough into a rectangle, wrap in plastic wrap, and chill for at least 30 minutes.
  7. In a small bowl, combine 1/4 cup melted butter, 1/3 cup packed brown sugar, 2 tsp cinnamon, 1/4 tsp nutmeg (if using), and a pinch of salt to make the filling.
  8. On a lightly floured surface, roll the chilled dough into a 9×12 inch rectangle, about 1/4 inch thick.
  9. Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border on one long side.
  10. Starting from the long edge opposite the border, roll the dough tightly into a log. Shape and even out the roll.
  11. Slice the log into 1/2-inch thick cookies using a sharp knife or unflavored dental floss (about 16-18 cookies).
  12. Place cookies 2 inches apart on a parchment-lined baking sheet. Chill the tray in the freezer for 10 minutes if the dough has softened.
  13. Bake at 350°F (175°C) for 10-13 minutes, or until the edges are just barely golden.
  14. Let cool on the sheet for 5 minutes, then transfer to a cooling rack.
  15. Whisk together 3/4 cup powdered sugar, 1-2 tbsp milk, 1/2 tsp vanilla, and a pinch of salt until smooth and pourable.
  16. Drizzle glaze over cooled cookies. Let set for 15 minutes before serving.

Notes

Chill the dough well to prevent spreading. For clean swirls, slice with dental floss. Don’t overbake—cookies should be just golden at the edges. The recipe is forgiving and can be adapted for gluten-free or dairy-free diets. Add nuts or extra spices for variation. Store in an airtight container for up to 4 days or freeze for longer storage.

Nutrition

Keywords: cinnamon roll cookies, cinnamon cookies, easy dessert, holiday cookies, cinnamon roll mashup, cream cheese cookies, glazed cookies, make-ahead cookies, kid-friendly baking

Find it online: https://realityeats.com/cinnamon-roll-cookies-recipe-easy-gooey-dessert-everyone-loves/