Cinnamon Roll Cookies

Cinnamon Roll Cookies are a sweet and savory cookie, rolled in a cinnamon buttery filling baked until puffy then drizzled with a sweet glaze frosting. These holiday cookies won’t last long!

A simple twist on your classic cinnamon roll dessert. If you love cinnamon rolls try this Cinnamon Roll Breadtwists, Quick and Easy Cinnamon Rolls or Cinnamon Roll Pancakes.

Cinnamon Roll Cookies

These cinnamon roll cookies are my own personal heaven!

I love a soft fluffy cinnamon roll and these cookies are a very easy cookie take on the best thing ever.

These cinnamon roll cookies are simple to make and come out perfect every time.

Don’t let the ingredients and directions scare you!

It is an easy recipe that is tried and true and one of our holiday favorites!

Making the cookies is simple and an easy task.

Next, the filling is mixed together quickly and effortlessly.

Then bake and drizzle a sweet glaze over top to make these cookies irresistible!

You’ve gotta make these pronto, you will thank me later!

What you need to make cinnamon roll cookies

This cinnamon roll cookie recipe is simple to make and tastes so good!

Looking over the ingredients you will notice the same ingredients are used a few times in the cinnamon roll cookie recipe.

It makes it easier and you have most if not all of the ingredients already in your pantry.

We love making this cinnamon roll cookie recipe during the holidays.

They are a great cookie to share with friends and family or give as a special treat to your neighbors.

Any way you eat them, they won’t last long!

Cookies:

• Butter
• Sugar
• Powdered sugar
• Eggs
• Vanilla
• Flour
• Baking powder
• Salt

Filling:

• Butter
• Brown sugar
• Cinnamon

Glaze:

• Cream cheese
• Butter
• Powdered sugar
• Vanilla
• Milk

How to make cinnamon roll cookies

These cinnamon roll cookies are easy to make with just a few steps.

Making and preparing cookies is a simple base sugar cookie with a cinnamon, butter fillings.

Roll them into a tight roll and slice into 1 inch pieces.

This will make for an evenly baked cookie.

After the cinnamon roll cookie is finished baking and cooled completely, add a sweet glaze to the tops of each cinnamon roll cookie.

Pure perfection in every cookie!

• For the cookies: in a large bowl cream together the 3/4 cup butter and granulated sugar and powdered sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix well. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour.
• For the filling: combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about 1/4-inch thick and about 15-inches by 4-inches (doesn’t have to be exact). Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log.
• Cut cookies: using a sharp knife (I like to use a pizza cutter) slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on very lightly greased baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
• Preheat the oven to 350 degrees: Bake the cookies for 9-11 minutes until set but not over baked (they should still be pale in color). Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
• For the glaze: prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. You can do this with an electric mixer or use a blender. Add the vanilla and 1 tablespoon milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. Drizzle glaze over cooled cookies. Store chilled in airtight container.

Tips for making cinnamon roll cookies

Here are some tips for making cinnamon roll cookie recipe.

These are great ways to ensure your cinnamon roll cookies turn out perfectly every time!

• Soften cream cheese: leave your cream cheese out at room temperature for about 30 minutes to 45 minutes or microwave it for about 10 to 15 seconds or increments until it is softened.
• Soften butter: you will want your butter soft but not melted for the cookies. You will want to avoid using the microwave. Cut your butter into small cubes and it will soften in about 30 to 45 minutes.
• Roll out cookie dough: using a silicone baking mat to roll out the dough and using a little bit of flour can help keep it from sticking.
• Chill your dough: don’t forget this step! Chilling is the most important step. This will help prevent the cookies from cracking and spreading while being baked.
• Avoid cracking dough: when rolling the dough into a log, the dough may crack. Roll the dough up very slowly and tight as you can get it.
• Slice cookies evenly: cutting each slice about 1 inch apart is best to ensure even baking and them all being the same.
• Cool before frosting: completely cool your cookies on a cookie rack before adding the glaze.
• Frosting with the glaze: use a piping tip to drizzle the glaze over top of the cookies, place the glaze in the ziplock bag and cut the corner and spread the glaze from the corner or simply dip your whole cookie into the glaze and let dry.

Storing cinnamon roll cookies

Making this cinnamon roll cookies ahead of time are perfect for the holiday cookie exchange.

These taste just as great the first day you baked them to the next day when enjoying them-if they last that long.

Cinnamon roll cookies are an absolute MUST this holiday season.

Enjoy these cute mini cinnamon roll cookies with your friends and family!

• Can you make cinnamon roll cookies ahead of time? Yes! Follow the step by step instructions and bake cookies according to the directions. Before adding the glaze, place the cookies in an airtight container and either place in  the freezer for 1 month or in the refrigerator up to 7 days.
• Can you freeze cinnamon roll dough? Another yes! Prepare the dough and roll it up tight in a plastic wrap. Instead of placing the dough in the refrigerator, place it in the freezer for up to 1 month. When ready to bake, thaw over night in the refrigerator and bake after it is completely thawed and easy to slice.
• How to freeze cinnamon roll cookies: bake your cookies from the recipe and cool completely. Once the cinnamon roll cookies are cooled and before adding the glaze, place in an airtight container or zip lock bag. Place in the freezer for up to one month. When ready to eat, set out on the counter over night until they are at room temperature. Add the glaze and enjoy!

More delicious cinnamon roll recipes

• Quick 45 Minute Cinnamon Rolls
• Cinnabon Cinnamon Roll Cake
• Cinnamon Roll Cupcakes
• Skillet Maple Bacon Cinnamon Roll
• Cinnamon Roll Dessert Pizza

 

Cinnamon Roll Cookies

Cinnamon Roll Cookies are a sweet and savory cookie, rolled in a cinnamon buttery filling baked until puffy then drizzled with a sweet glaze frosting. These holiday cookies won't last long!

Cookies

• 3/4 cup 1 1/2 sticks butter, softened
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Filling

• 4 tablespoons butter (softened)
• 1/2 cup brown sugar
• 1 teaspoon cinnamon

Glaze

• 2 tablespoons cream cheese (softened)
• 2 tablespoons butter (softened)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1-2 tablespoons milk

Making the cookies:

1. For the cookies, in a large bowl cream together the 3/4 cup butter and granulated sugar and powdered sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix well. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour.

Making the filling:

1. For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about 1/4-inch thick and about 15-inches by 4-inches (doesn’t have to be exact). Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log.

Cutting and preparing the cookies:

1. Using a sharp knife (I like to use a pizza cutter) slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on very lightly greased baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.

Baking the cookies:

1. Preheat the oven to 350 degrees. Bake the cookies for 9-11 minutes until set but not overbaked (they should still be pale in color). Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Making the glaze:

1. Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. You can do this with an electric mixer or use a blender. Add the vanilla and 1 tablespoon milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. Drizzle glaze over cooled cookies. Store chilled in airtight container.

Updated on November 18, 2019

Original Post on December 2, 2014

 

 

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