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Cinnamon Roll Cookies

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These cinnamon roll cookies combine all the gooey, swirled goodness of classic cinnamon rolls with the ease and fun of a soft, chewy cookie. Perfect for bake sales, gifting, or a cozy treat, they feature a buttery sugar cookie base, cinnamon-cream cheese filling, and a sweet vanilla glaze.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk (whole or 2% preferred; plant-based works too)
  • 1/4 cup (55g) unsalted butter, very soft
  • 1/3 cup (70g) light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2 tablespoons cream cheese, softened (optional)
  • Pinch of salt
  • 3/4 cup (90g) powdered sugar, sifted
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Small pinch salt

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until creamy and pale, about 2-3 minutes.
  3. Scrape down the bowl, add egg and vanilla, and mix until fully blended.
  4. With mixer on low, add dry ingredients in two parts, mixing just until combined. Dough will be soft but not sticky. If too sticky, add 1 tablespoon flour.
  5. Add milk and mix until dough holds together. Don’t over-mix.
  6. In a small bowl, cream together butter, brown sugar, cinnamon, cream cheese (if using), and a pinch of salt until smooth and spreadable.
  7. Place dough between two sheets of parchment. Roll out to a 1/4-inch thick rectangle, roughly 10×12 inches.
  8. Peel off the top parchment. Gently spread the cinnamon filling evenly over the dough, leaving a 1/2-inch border on one long edge.
  9. Starting from the opposite long edge, tightly roll up the dough. Use the parchment to help lift and roll.
  10. Seal the seam by pinching gently. Wrap the log in parchment and chill in the fridge for at least 1 hour (or 20 minutes in the freezer).
  11. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  12. Using a sharp knife or unflavored dental floss, slice the chilled log into 1/2-inch thick cookies.
  13. Arrange cookies on the baking sheet, spacing 2 inches apart. If your kitchen is warm, chill the cut cookies for 10 minutes before baking.
  14. Bake for 10-12 minutes, until edges are just golden and centers look slightly underbaked.
  15. Cool cookies on the sheet for 5 minutes, then transfer to a wire rack.
  16. Whisk together powdered sugar, milk, vanilla, and a pinch of salt for the glaze. Drizzle over warm cookies for a gooey effect, or wait until fully cool for a firmer glaze.

Notes

Chilling the dough is essential for neat swirls and minimal spreading. For gluten-free or vegan adaptations, use a 1:1 gluten-free flour blend or plant-based substitutes. Dental floss makes slicing easier and cleaner. Cookies can be made ahead and frozen (unglazed) for up to 2 months. Glaze just before serving for best texture.

Nutrition

Keywords: cinnamon roll cookies, cinnamon cookies, swirl cookies, easy cinnamon dessert, homemade cookies, soft cookies, gooey cookies, vanilla glaze, bake sale cookies, holiday cookies

Find it online: https://jodierecipes.com/cinnamon-roll-cookies-recipe-best-soft-and-gooey-homemade-treats/