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Cinnamon Roll Cookies

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.
Course Dessert
Cuisine American
Keyword cinnamon roll cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 377kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side of mixing the cinnamon sugar filling ingredients together in a small bowl.
  • 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
    Side-by-side of whisking the dry ingredients together.
  • 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
    Side-by-side of beating the cold butter cubes until creamy.
  • 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.
    Side-by-side of beating the butter and sugar together until smooth.
  • 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
    Side-by-side image of adding the eggs and vanilla to the butter and sugar and beating until combined.
  • Combine ingredients: Gradually add in the dry ingredients, about 1/4 cup at a time. Being careful not to over mix.
    Side-by-side of adding the dry ingredients to the wet and mixing until combined.
  • Roll dough: On a clean, lightly floured surface, press the cookie dough into a long rectangle. (For sizing, you can use a 9x13-inch dish for reference.) Flatten it out using your hands; no rolling pin necessary.
    Pressing the cinnamon roll cookie dough out into a 9x13 rectangle before adding the filling.
  • Add filling: Spoon the cinnamon sugar filling onto the dough and into an even layer.
    Side-by-side image of adding the brown sugar cinnamon filling to the rolled out cookie dough.
  • 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).
    Side-by-side of rolling the cinnamon sugar cookie dough log up before slicing.
  • Cut: Cut the cookie dough into equal slices. You should be able to get about 20-24 cookies.
    Cutting the rolled up cinnamon roll cookie dough into 20-24 individual cuts before rolling.
  • 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.
    Side-by-side image of rolling cinnamon roll cookie dough together and placing 6 on prepared baking sheet.
  • 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.
    Unfrosted cinnamon roll cookies cooling on wire 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
    Side-by-side image of beating cream cheese frosting ingredients together.
  • Add frosting: Spread or pipe frosting on top of cooled cookies; sprinkle with cinnamon if desired and enjoy!
    Side-by-side of some unfrosted and frosted cinnamon roll cookies on wire rack and an unclose photo of a frosted cookie sprinkled with extra cinnamon.

Video

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

Serving: 1cookie with frosting | Calories: 377kcal | Carbohydrates: 50g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 262mg | Potassium: 64mg | Fiber: 1g | Sugar: 32g | Vitamin A: 621IU | Vitamin C: 0.05mg | Calcium: 53mg | Iron: 1mg