With plenty of brown sugar cinnamon-y goodness and cream cheese frosting, these Cinnamon Roll Cookies are guaranteed to be one of your new favorite cookies.
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They are thick, perfectly baked, soft and and fun to make too!
I am a big cinnamon roll girl so naturally these are high up on my list of favorite cookies.
Nothing beats my giant chocolate chip cookies but when I am wanting something different from the classic these are my go-to. 😍
Why you’ll love these Cinnamon Roll Cookies
- Loaded with brown sugar and cinnamon!
- They taste just like your favorite cinnamon rolls.
- Chewy centers
- Super soft
- No chill time!
- Great year-round and for holiday’s too
The Best Cinnamon Roll Cookies Base:
If you’ve made some of my cookie recipes before, you will notice the base of the cookie dough is similar and you’ll be very familiar with this cinnamon roll cookie variation.
Pro tip: Don’t let the butter sit out on the counter for more than 15 minutes. If so, place it back in the fridge prior to using.
How to make these Cinnamon Roll Cookies
- Make the cinnamon sugar filling and set aside.
- Cream the butter and sugar: Cream the cold butter and white granulated sugar in a stand mixer fitted with a paddle attachment.
- Add in the vanilla, eggs and egg yolks. Adding in extra egg yolks (minus the whites) is a cookie trick to promise a super chewy cookie. The extra egg yolk adds richness, soft tenderness, and binds the dough.
- Add dry ingredients: in a large bowl whisk together flour, baking soda, salt, etc.
- Spread cookie dough out into a large rectangle. Do this one a lightly floured surface, using your hands will work fine!
- Place cinnamon sugar filling on top and spread evenly.
- Roll the cookie dough up, starting on the long end, jelly roll style.
- Cut dough into ~12 cookies. Roll dough into balls.
- Place on baking sheet and bake!
Cookie Tips and FAQs
- It’s important to make sure the cinnamon sugar filling doesn’t ooze out so be sure the filling is sealed inside the dough ball.
- Before you begin baking, take the cream cheese out to soften for the frosting.
- You will also need softened butter for the frosting so if you don’t already have some out on your counter, take butter out to soften as well.
- What if I don’t have cake flour? Like most all of my cookie recipes, these cinnamon roll cookies use cake flour. It makes a more chewy cookie in my opinion. If you don’t have cake flour it’s OK to use All-Purpose Flour in it’s place (making this recipe need 4 cups total All-Purpose Flour).
- How many cookies does this recipe yield? This recipe makes ~12 cookies measuring ~4.5 oz. each. To make the same size, I always recommend using a food scale.
- Bake 6 cookies at a time. While the first batch is baking you can place the other cookies in the fridge to stay chilled.
- Can I make these in advance? Yes, you can make the cookies in advance! Make the cookie dough & chill it in the refrigerator for up to 2-3 days. When ready to bake, take the cookie dough out and allow it to come to room temperature while your oven is preheating.
- Can I use a hand mixer? I have not personally tested using a hand mixer for this recipe. If you do, be sure the butter and sugar gets creamed together well. Creaming the butter and the sugar incorporates air into the butter which contributes lightness to the cookie dough.
- Why did my cookies spread? This could be for many reasons. Be sure the cinnamon sugar filling inside doesn’t escape and don’t use baking spray on your cookie sheets. Place cookies straight onto your pan, use a sheet of parchment paper, or a baking mat.
- Be sure to use light-colored baking sheets and not dark colored cookie sheets. Dark = absorb more heat = possible burnt cookies.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!
Cinnamon Roll Cookies
- 2 1/2 cups All-Purpose Flour
- 1 1/2 cups Cake Flour
- 2 tsp. corn starch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup cold, unsalted butter, cubed (16 Tbsp.)
- 1 1/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla extract
For the Cinnamon Sugar Filling
- 1 cup packed brown sugar (light or dark)
- 6 Tbsp. softened butter
- 2 Tbsp. cinnamon
For the Cream Cheese Frosting
- 8 oz. cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups confectioners sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- Preheat the oven to 400°F. Make the cinnamon sugar filling. In a small bowl, combine the brown sugar, softened butter and cinnamon together until smooth. Set aside.
- In a large bowl, combine the dry ingredients: flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Place the cubed butter into the bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream for about 1 minute. Then add in the granulated sugar and cream until smooth, about 1-2 minutes.
- Add in the eggs, egg yolks and vanilla extract and blend until mixed.
- Gradually add in the dry ingredients, about 1/4 cup at a time.
- On a clean, lightly floured surface, press the cookie dough into a long rectangle. (For sizing, you can use a 9×13 inch dish for reference.) Flatten out using your hands, no rolling pin necessary.
- Spoon the cinnamon sugar filling onto the dough and into an even layer.
- Roll the dough up, starting on the long edge, being careful not to tear the dough. (If you floured your surface this shouldn't be an issue!) 😊
- Cut the cookie dough into ~10-12 cookies, 4.5 oz each.
- Roll cookies into balls, being sure to seal the filling inside so it doesn't ooze out. Bake for 9-11 minutes or until edges are lightly golden brown. Cool cookies on baking sheet for ~10-15 minutes then transfer to cooling rack.
- Make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
- Spread frosting on top of cooled cookies, sprinkle frosting with more cinnamon if desired. Store cookies in the fridge for up to 5 days.
- If making smaller than 4.5 oz, begin checking on cookies around 8 minutes.
- When rolling in a dough ball, be sure the cinnamon sugar filling inside doesn’t escape by pinching the edges of the dough around the filling. If it oozes out, it can cause the cookies to loose shape/look a little wonky.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie