These cinnamon roll cookies combine a chewy sugar-cookie base with a cinnamon-sugar center and a creamy cream cheese swirl on top. They’re simple to make and deliver the warm, sweet flavor of a cinnamon roll in cookie form.
WHY YOU’LL LOVE THESE Cinnamon roll cookies
Perfect chewy texture. The sugar cookie base stays soft and chewy, giving a satisfying bite.
No dough chilling required. This recipe comes together quickly and the dough can be shaped and baked without chilling.
Tastes like a cinnamon roll. The combination of sweet cookie dough, cinnamon-sugar filling, and cream cheese frosting recreates the classic cinnamon roll experience in cookie form.
INGREDIENTS
Notes on key ingredients — full quantities and details are included in the recipe card below.
- Butter — Salted, at room temperature for easy creaming.
- White sugar — Sweetens the cookie dough and the cinnamon sugar layer.
- Brown sugar — Adds depth and moisture to the cinnamon-sugar mixture; pack it when measuring.
- Cinnamon — Provides the signature cinnamon-roll flavor.
- Flour — All-purpose flour is used throughout.
- Baking soda — Helps the cookies rise slightly.
- Baking powder — Also used as a leavening agent.
- Cream cheese — Use full-fat cream cheese, softened to room temperature for a smooth frosting.
- Powdered sugar — Also called icing sugar, for the cream cheese swirl.
- Vanilla — Adds flavor to both the cookie dough and the frosting.
- Egg — Binds the cookie dough for structure.
Step by Step Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cookie Base
In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature butter and white sugar together until light and fluffy, about 3 minutes.
Add the egg and vanilla, mixing until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Fold the dry ingredients into the wet mixture until just combined. Set the dough aside while you prepare the cinnamon-sugar filling.
Cinnamon Sugar Mixture
In a medium bowl, mix the softened butter with white sugar, brown sugar, flour, and ground cinnamon until well combined. This mixture will be rolled into small balls to sit on top of each cookie before baking.
Assembling the Cookies
Scoop about 3 tablespoons of cookie dough and roll it into a ball. Place dough balls about 2 inches apart on the prepared baking sheets.
Portion a little over 1/2 tablespoon of the cinnamon-sugar mixture and roll it into a small ball. Place that cinnamon-sugar ball on top of each dough ball, pressing gently so it adheres.
Bake for about 13 minutes, or until the bottoms are lightly golden. Allow the cookies to cool on the baking sheet before transferring to a cooling rack.
Cream Cheese Swirl
When the cookies are completely cooled, prepare the cream cheese swirl. In a bowl, beat the cream cheese with butter, vanilla, and powdered sugar until smooth and creamy.
Transfer the frosting to a piping bag or large resealable bag and snip a small corner. Pipe the frosting in a swirl pattern over each cooled cookie.
FREQUENTLY ASKED QUESTIONS
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
“Spooned and leveled” describes a method to avoid compacting flour when measuring. Spoon flour into the measuring cup, then sweep a knife across the top to level it. Scooping the cup directly into the flour can compress it and result in using more flour than the recipe intends.
STORING THE COOKIES
Store cooled cookies in an airtight container in the refrigerator. They keep well for up to four days.
HOW TO GET PERFECTLY ROUND COOKIES
Right after removing the cookies from the oven, place a slightly larger round cutter, glass, or jar lid around each warm cookie and gently twist to shape the edges into a neat circle.
CAN I MAKE THE COOKIES SMALLER?
These cookies are designed to be made at the full size in the recipe. Making them significantly smaller can cause the cinnamon-sugar topping to overflow and affect texture.
If you make these cinnamon roll cookies, please leave a star rating and a comment below!
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Cinnamon Roll Cookies
Jessie M
Pin Recipe
Equipment
-
large bowl
-
medium bowl
-
measuring cups
-
baking pan
Ingredients
Cookie Base
- 1 C salted butter at room temperature
- 1 & 1/3 C white sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 & 1/2 C all purpose flour spooned and levelled*
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon Sugar
- 6 tbsp salted butter at room temperature
- 4 tbsp white sugar
- 4 tbsp brown sugar
- 4 tsp ground cinnamon
- 4 tbsp all purpose flour
Cream Cheese Swirl
- 4 oz full fat cream cheese at room temperature
- 2 tbsp salted butter
- 1/2 tsp vanilla extract
- 1 C powdered sugar
Instructions
-
Preheat the oven to 350°F and line baking trays with parchment paper.
Cookie Base
-
Beat butter and white sugar until light and fluffy, about 3 minutes.
-
Add the egg and vanilla and mix until incorporated.
-
Whisk flour, baking soda, baking powder, and salt in a separate bowl, then fold into the wet ingredients until combined. Set aside.
Cinnamon Sugar
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Combine butter, white sugar, brown sugar, flour, and cinnamon in a medium bowl. Set aside.
Assembling the Cookies
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Scoop 3 Tbsp of dough into balls and place 2 inches apart on the baking sheet.
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Top each dough ball with a small cinnamon-sugar ball (just over 1/2 Tbsp) and press gently so it adheres.
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Bake for about 13 minutes, until the bottoms are lightly browned. Cool on the baking sheet before moving.
Cream Cheese Swirl
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When cookies are completely cooled, beat cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.
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Pipe the cream cheese mixture into a small swirl on each cookie using a piping bag or a resealable bag with the corner snipped.