Cinnamon Roll Cookies Recipe

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Sweet and tasty cookies that are perfect any time of day. They look and taste like cinnamon rolls and even have a sweet cream cheese glaze that top them off.
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  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup powdered sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • GLAZE:
  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk
15 mins
10 mins
1 hr
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy.

Add the eggs, one at a time, mixing well after each addition.

Add vanilla extract and mix.

Add 1 cup flour, baking powder and salt; mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

Flatten the dough into a thick disk and cover in plastic wrap. Refrigerate for at least 1 hour.

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

For the filling, combine the brown sugar and cinnamon in a small bowl.

Separate the dough into two pieces working with one half at a time. Roll it out to about 1/4-inch thick and about 15x4 inch rectangle.

Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon-sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log. Using a sharp knife, slice the dough into 1/2 inch pieces, making about 15 cookies per log.

Place the cookies 2 inches apart on prepared baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.

Bake the cookies for 8-10 minutes until set but not overbaked. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. Add the vanilla and 1 tablespoon milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. Pour the glaze into the corner of a ziplic bag (placing the bag inside a large glass helps as you fill it). Snip off the tip of the corner and drizzle the glaze over the cooled cookies.

Store covered in the refrigerator.

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Cinnamon Roll Cookies Recipe Reviews

cinnamon roll cookies 3

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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Comments (0)
AnnaRC User
Rating of 5 out of 5.0 stars
Reviewed By
"I liked these cookies alot. They are a little more work than I am used to but worth the added effort."
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