Cinnamon Roll Cookies
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If you love cinnamon rolls, you’re going to love these Cinnamon Roll Cookies! They’re packed with brown sugar and cinnamon, baked up thick and soft, and finished with the dreamiest cream cheese frosting.
I’m a big cinnamon roll girl, so naturally these have become one of my favorite cookies. They’re just so fun to make and feel a little more special than your everyday cookie!
Nothing beats my giant chocolate chip cookies, but when I’m craving something a little different from the classic, these cinnamon roll cookies are always a go-to.
Can’t get enough cinnamon rolls? Check out my Overnight Cinnamon Rolls, Small Batch Cinnamon Rolls, Sheet Pan Cinnamon Rolls, Strawberry Cinnamon Rolls, Blueberry Cinnamon Rolls, Orange Cinnamon Rolls, and Pumpkin Spice Cinnamon Roll Cookies!
Table Talk with Tawnie
I developed this recipe in 2020 during peak COVID when we were all in our homes, making banana bread and watching the news like hawks. This recipe, years later has made its way into hundreds, if not thousands of homes, and I am honored you love this recipe as much as my family and I! They’re fun to make, even more fun to eat, and are a hit any time of year. If you haven’t tried them yet, I hope that since you’re reading this, you’re about to make them! LOL. So, give it a go and let me know what you think in the comments below!
- Flour: Just like my Kroll’s Kookies, I find using a mix of both all-purpose flour and cake flour results in the perfect soft cookies for this recipe. Cake flour is finer, softer, and lighter than all-purpose flour and can be found in most grocery stores, usually on the top shelf. As always, it’s essential to make sure you’re using the spoon-and-level method to measure your flour when baking. Too much flour can result in drier, harder cookies, which you don’t want with these!
- Butter: For the cookies, use cold, unsalted butter. Not melted, frozen, or room temperature. Cold butter straight from the fridge. This can be a confusing step in many recipes, and possibly, recipes have conflicting opinions on this, but this cookie is best with cold butter. For the filling and frosting, the butter needs to be softened, but not too soft. I recommend not letting the butter sit out on the counter for more than 15 minutes. If so, place it back in the fridge prior to using. Or, if you forgot to set the butter out, check out my how-to post on How To Soften Butter Fast (6 Ways!).
- Egg + 2 egg yolks: The extra egg yolks add richness, soft tenderness, and help bind the dough. Make sure both your egg and egg yolk are at room temperature.
- Brown sugar: Feel free to use light or dark brown sugar for the brown sugar filling!
- Cream cheese: Use full-fat cream cheese that is softened so that it mixes well with the rest of the ingredients for the frosting.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the cinnamon sugar filling
In a small bowl, combine the brown sugar, softened butter, cinnamon, and salt until smooth. Set aside.
Whisk together the dry ingredients and set aside. Cream the butter and sugar until smooth, then mix in the eggs, egg yolks, and vanilla. Gradually add the dry ingredients, mixing just until combined and being careful not to overmix.
Fill and roll
On a lightly floured surface, press the dough into a long rectangle using your hands. Spread the cinnamon sugar filling evenly over the dough, then carefully roll it up from the long edge. Slice into 20–24 equal pieces.
Bake
Roll each slice into a ball, making sure to seal the filling inside. Place on a prepared baking sheet, gently flatten, and bake for 8–11 minutes. Use a round cookie cutter or the back of a spoon to “cookie scoot” the edges into a perfect circle right after baking. Then let cookies cool completely.
Frost & enjoy!
Make the cream cheese frosting, then spread it onto cooled cookies and sprinkle with a little extra cinnamon. ENJOY!!
Expert Tips
- Cream butter and sugar: Make sure your butter and sugar are properly creamed to ensure your cookies don’t end up flat or dense. For a step-by-step guide on how to properly cream butter and sugar, check out this helpful post.
- Seal the filling inside the dough: Make sure the cinnamon sugar filling is completely enclosed in the dough ball so it doesn’t ooze out while the cookies bake.
- Soften the frosting ingredients ahead of time: Before you start making the cookies, set the cream cheese and butter out to soften so they’re ready to go when it’s time to make the frosting.
- No cake flour? No problem! I use cake flour in most of my cookie recipes because I love the slightly softer, chewier texture it gives the cookies. If you don’t have cake flour, you can substitute all-purpose flour instead. For this recipe, you’ll need 4 cups total all-purpose flour.
- Use light-colored baking sheets: I recommend using a light-colored baking sheet rather than a dark-colored one. Dark baking sheets absorb more heat and can cause the bottoms of your cookies to brown too quickly or even burn.
- Don’t overbake: These cookies look very soft and slightly underbaked when you take them out of the oven.
- To get cookies perfectly circular: Immediately after the cookies come out of the oven, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie helps it have a nice perfectly circular shape.
- Cool on the sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage. Also, if you try to add the cream cheese frosting to a warm cookie, it will slide right off!
Storage / Freezing
- Store frosted cookies in the fridge for up to 5 days, or unfrosted cookies in an airtight container at room temperature for up to a week.
FAQs
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.
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, or use a sheet of parchment paper or a baking mat.
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Ingredients
- 2½ cups all-purpose flour
- 1½ cups cake flour
- 2 tsp. corn starch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 cup cold, unsalted butter (cubed)
- 1¼ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla extract
For the Cinnamon Sugar Filling
- 1¼ cup brown sugar (light or dark) (packed)
- 1/2 cup unsalted butter (softened)
- 2 Tbsp. cinnamon
- Pinch of salt
For the Cream Cheese Frosting
- 8 oz. full-fat cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2½ cups confectioners sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- Splash heavy cream (as needed)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat the oven to 350°F and line a few cookie sheets with silicone baking mats or parchment paper.
- Make the cinnamon sugar filling: In a small bowl, combine the brown sugar, softened butter, cinnamon, and salt until smooth. Set aside.1¼ cup brown sugar (light or dark), 1/2 cup unsalted butter, 2 Tbsp. cinnamon, Pinch of salt
- Whisk dry ingredients: In a large bowl, combine the flour, cake flour, cornstarch, baking soda, baking powder, salt, and ground cinnamon. Set aside.2½ cups all-purpose flour, 1½ cups cake flour, 2 tsp. corn starch , 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cinnamon
- Cream the butter: Place the cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer to medium speed and cream for about 1 minute Start Timer.1 cup cold, unsalted butter, 1¼ cup granulated sugar
- Add the sugar: Then add in the granulated sugar and cream until smooth, about 1-2 minutes Start Timer. It should look almost like a paste. Scrape down the sides of the bowl as needed.
- Add wet ingredients: Add the eggs, egg yolks, and vanilla extract, and blend until mixed. Scrape down the sides of the bowl again.2 large eggs, 2 large egg yolks , 1 tsp. vanilla extract
- Combine ingredients: Gradually add in the dry ingredients, about 1/4 cup at a time. Being careful not to over mix.
- Roll dough: 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 it out using your hands; no rolling pin necessary.
- Add filling: Spoon the cinnamon sugar filling onto the dough and into an even layer.
- Roll: Roll the dough up, starting on the long edge, being careful not to tear the dough. (If you floured your work surface this shouldn't be an issue but if it does tear a little, it's out the cookie dough is forgiving and you'll be rolling into balls anyways).
- Cut: Cut the cookie dough into equal slices. You should be able to get about 20-24 cookies.
- Form into balls: Roll cookies into balls, being sure to seal the filling inside so it doesn't ooze out. I like to pinch the bottom so it's sealed, and then leave some of the swirl on top. Place on a prepared cookie sheet and press down slightly to flatten the cookie a little.
- Bake: Bake for 8-11 minutes Start Timer or until edges are lightly golden brown. I always underbake just a little for perfectly soft, tender cookies.
- Cookie scoot: If desired, use a round cookie cutter or the back of a spoon to gently “cookie scoot” around the edges right after baking to create perfectly round cookies, especially if some of the filling oozed out or escaped. Cool cookies on the baking sheet for ~10-15 Start Timer minutes, then transfer to a 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 or a splash of heavy cream, as desired, for perfect consistency.8 oz. full-fat cream cheese, 1/2 cup unsalted butter, 2½ cups confectioners sugar, 1 tsp. vanilla extract, 1/2 tsp. salt, Splash heavy cream
- Add frosting: Spread or pipe frosting on top of cooled cookies; sprinkle with cinnamon if desired and enjoy!
Notes
- Store frosted cookies in the fridge for up to 5 days, or unfrosted cookies in an airtight container at room temperature for up to a week.
- When rolling 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 lose shape/look a little wonky. You can easily fix this by cookie scooting with a round object and swirling around the cookie.
- 2020 Recipe: My original recipe had the cookies baked at 400°F and only made 10-12 large cookies. I’ve found that a lower oven temperature of 350°F and smaller cookies make a more tender, soft cookie. I also increased the brown sugar filling just a little & added ground cinnamon to the sugar cookie dough. (2026 update).
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
These cookies are a BIG in my house!! They are almost as good as biting into a cinnamon roll! My cookies came out a little too big but that was my fault- should have pressed the dough a little thinner and Cut the cookies a little smaller- but who complains about a cookie that’s too big 😂 if you like cinnamon rolls – you will love these cookies!!
hehe thank you so much!! 🙂
RRRRRRRRR mrrrrrrrrr grrrrrrrrrrrrd…..
lololol ILY
I’ve made them 5x. They are amazing.
They look so pretty with the snowflake on them 🙂 thank you for making!
These cinnamon roll cookies are outstanding. Loved the simplicity of the recipe, the flavor is that of a true cinnamon roll. Thank you Tawnie.
i am so glad you enjoyed them! Thank you!
Is it too much to give these a 10 star rating, because I want to! My grandkids inhaled these cookies. I’m just glad I grabbed one before they were gone.
OMG yay I am so glad!! thank you thank you! 🙂
I’m curious. You mentioned that if a person wanted to make these cookies smaller than the 4.5 oz size. How many would i get after rolling up the dough? TIA
Yes you can get ~18-20 cookies if you make them 2.5 oz. Size. Keep in mind the bake time will be shorter too so just keep an eye on them 🙂
I found this to be a very easy cookie to whip up .. that looks great and tastes even better!!! I did add cardamom with the cinnamon just because I love the pairing. I live on an island and didn’t have cake flour so I made my own. Otherwise I followed the recipe and cut smaller cookies!!!!!
They look great Diane! Thank you soo much 🙂
I made these and it’s so amazing. Since we’re from New Orleans I decided to add Mardi Gras colors to the frosting to resemble a King Cake and it couldn’t be more perfect.
How cute!! They look amazing Linda thank you!
I am making these now to bring to our family’s late Christmas gathering. How do they travel with the frosting? Do they stack well or would they lose their frosting to the cookie above?
Hi Sarah! I would not recommend stacking them. I hope they made it to the family OK and everyone loved them, thank you!!
Thank you! I just finished them up, except the frosting. I’m going to try making the frosting on its own and bringing it with them, as an option to top them before eating. We are gathering tomorrow.
Cookies look great and sound delicious but oh my goodness, 672 CALORIES per cookie! NOOO
that is if you make them really big. Scale them down in size 🙂
Tasted a small corner OMG sooo delicious. Can’t wait to bring them for my cookie exchange.
Thank you for this recipe.