These Cinnamon Roll Cookies are everything you love about cinnamon rolls but in cookie form. They are perfectly spiced, made with an amazing brown sugar cinnamon filling and topped with an irresistible cream cheese frosting.
Cream the butter and sugar: Cream the cold butter and white granulated sugar in a stand mixer fitted with a paddle attachment.
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.
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 sheetsand not dark colored cookie sheets. Dark = absorb more heat = possible burnt cookies.
If you’re looking for more cookie recipes you might enjoy these:
These Cinnamon Roll Cookies are everything you love about cinnamon rolls but in cookie form! They are perfectly spiced, made with an amazing brown sugar cinnamon filling and topped with an irresistible cream cheese frosting.
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.
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