Cinnamon Roll Cookies Recipe
Cinnamon roll cookies are a fun slice and bake cookie inspired by decadent cinnamon rolls. They’re soft and buttery sugar cookies swirled with a classic cinnamon roll filling. Top these soft cinnamon cookies with an easy and irresistible cream cheese icing to make these cookies the best frosted cinnamon roll cookies everyone will love.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 4 sheets parchment paper
- 1 plastic wrap
- 1 roll pin to roll out the cookie dough
- 1 knife for slicing the cookies
- 2 baking sheets
Ingredients
Sugar Cookie Dough
- 2½ cups (300 g) all purpose flour
- ¼ cup (28 g) almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoon (10 ml) vanilla extract
Cinnamon Roll Filling
- 4 tablespoons (57 g) unsalted butter, melted
- ½ cup (100 g) light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Icing
- 4 oz. (113 g) cream cheese, room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1½ cups (180 g) powdered sugar
Instructions
- In a mixing bowl whisk together the flour, almond flour, baking powder and salt until well combined.2½ cups (300 g) all purpose flour, ¼ cup (28 g) almond flour, 1 teaspoon baking powder, ½ teaspoon salt
- In the bowl of a mixer fitted with paddle attachment, beat the butter and sugar together until light, fluffy and well combined. About 3-4 minutes on medium speed. Scrape the sides and bottom of the bowl. On low speed, mix in the egg and vanilla extract until well combined. Scrape the bottom and sides of the bowl.1 cup (226 g) unsalted butter, room temperature, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg, room temperature, 2 teaspoon (10 ml) vanilla extract
- On low, mix the dry ingredients to the wet until just combined. If needed, take a spoon or flexible spatula and fold in any stray pieces. The dough should be tacky, but not overly sticky. If needed mix in 1- 2 tablespoons of flour (8 -16 g).
- Roughly divide the dough into two sections. Place one dough ball onto a lightly floured piece of parchment paper. Place a large piece of plastic wrap on top of the dough. Roll the dough into a rectangle about ¼ inch thick. Trim the edges of the cookie roll dough. Repeat with the remaining cookie dough on another piece of parchment paper. Transfer the rectangles onto a small baking sheet or large plate. Place in the fridge to chill for a 10 - 15 minutes.
- While the cookie dough chills, make the cinnamon roll filling. Melt the butter in a mixing bowl. Whisk in the light brown sugar and ground cinnamon into the butter until well combined.4 tablespoons (57 g) unsalted butter, melted, ½ cup (100 g) light brown sugar, 1 tablespoon ground cinnamon
- After 10 -15 minutes, remove the cookie roll rectangles from the fridge. Spread ½ of the filling onto each of the rectangles. Using the parchment paper as a guide, roll the rectangles into logs. Loosely wrap the cinnamon roll dough with plastic wrap. Chill in the fridge for at least 2 hours or until the dough is very firm.
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Remove one cinnamon roll cookie logs from the fridge. Slice the dough into ½ inch round cookies. Place each cookie onto the parchment lined baking sheet about 2 inches apart.
- Bake the cinnamon cookie rolls for 11 - 13 minutes or until the edges of the cookies are set and lightly golden brown. Cool the cinnamon bun cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature. Repeat the slice, bake and cool steps with the remaining cookie roll in the fridge.
- Make cream cheese while the cookies cool. In a bowl, whisk the room temperature cream cheese and vanilla extract into the powdered sugar until smooth and well combined. Spread or drizzle the icing on top of each cinnamon scroll cookie. Allow the cookies to set for 30 minutes and enjoy.4 oz. (113 g) cream cheese, room temperature, 1 teaspoon (5 ml) vanilla extract, 1½ cups (180 g) powdered sugar
Notes
Store Baked Cookies: Store all unfrosted cinnamon roll cookies in an airtight container at room temperature for 5 days. Store cream cheese frosted cinnamon roll cookies in an airtight container in the fridge for up to 5 days.
Store Unbaked Cookie Dough: Cookie dough or cinnamon cookie dough rolls can be stored in the fridge covered or wrapped in plastic wrap for 2 -3 days.
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