BEST CINNAMON ROLL COOKIES EVER

Can you truly capture the gooey, spiced, irresistible essence of a cinnamon roll in a cookie?

The Sweet Science Behind the Swirl

The magic of a cinnamon roll lies in its layers, the contrast between the soft, enriched dough and the concentrated cinnamon-sugar filling. To replicate this in cookie form, we need to consider several key scientific principles. First, gluten development: we want a cookie with some chew, but not so much that it becomes tough. Second, sugar crystallization: the balance between granulated and brown sugar is crucial for moisture and that signature cinnamon roll chewiness. Third, fat distribution: the type and amount of fat influence the cookie’s spread, texture, and overall tenderness. Finally, the Maillard reaction: achieving that beautiful golden-brown color and complex flavor notes is essential for the full cinnamon roll experience. We are essentially deconstructing the cinnamon roll, then rebuilding it into a cookie format, while preserving the texture and flavor profiles.

The Quintessential Cinnamon Roll Cookie Recipe

Yields:

Prep time:

Chill time:

Bake time:

Ingredients:

• For the Dough:
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup sour cream
• For the Filling:
• ½ cup (1 stick) unsalted butter, softened
• 1 cup packed light brown sugar
• 3 tablespoons ground cinnamon
• For the Cream Cheese Frosting:
• 4 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or cream

Equipment:

• Stand mixer or hand mixer
• Large mixing bowls
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Rolling pin
• Pizza cutter or sharp knife
• Offset spatula (optional)

Instructions:

1. Make the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
2. In a separate bowl, whisk together the flour, baking soda, and salt.
3. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
4. Wrap the dough in plastic wrap and chill for at least 30 minutes. This will prevent the butter from melting too quickly in the oven.
5. Prepare the Filling: In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and smooth.
6. Assemble the Cookies: On a lightly floured surface, roll out the chilled dough into a large rectangle, about ¼ inch thick.
7. Spread the cinnamon-sugar filling evenly over the dough.
8. Starting from one long edge, tightly roll the dough into a log.
9. Using a sharp knife or pizza cutter, slice the log into ½-inch thick rounds.
10. Place the cookie rounds onto baking sheets lined with parchment paper, leaving about 2 inches between each cookie.
11. Bake: Preheat oven to 375°F (190°C).
12. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are set.
13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
14. Make the Frosting: While the cookies are cooling, prepare the cream cheese frosting. In a large bowl, cream together the softened cream cheese and butter until smooth and creamy.
15. Gradually beat in the powdered sugar until well combined. Stir in the vanilla extract.
16. Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
17. Frost the Cookies: Once the cookies are completely cooled, frost them generously with the cream cheese frosting.
18. Enjoy!

My Cinnamon Roll Cookie Culinary Quest

The Dough Dilemma: Flattened Failures

My first few attempts were a disaster. Like many of you, I initially thought I could simply adapt my favorite sugar cookie recipe. The result? Flat, crispy discs that tasted faintly of cinnamon. The cookies spread too thin, losing all semblance of that desirable cinnamon roll swirl. The dough was too soft, even after chilling. I realized I needed a dough that could hold its shape better during baking. It reminded me of when I tried to make Apple Crisp Mini Cheesecakes for the first time and the crust kept falling apart – different problem, same need for structural integrity.

The Filling Fiasco: A Sticky Situation

Next, the filling. My initial batches used melted butter, which seemed logical. Huge mistake! The melted butter seeped out during baking, creating a greasy mess and leaving the cookies dry and lacking that signature gooey center. Then, I had an “Aha!” moment: softened butter! This would create a more cohesive filling that would stay put during baking, giving that irresistible, soft, brown sugar-cinnamon center we all crave. It was a similar realization I had when perfecting my Pumpkin Cinnamon Roll Muffins – the consistency of the filling is EVERYTHING.

The Sugar Showdown: Granulated vs. Brown

The sugar ratio was another critical factor. Initially, I used all granulated sugar in the dough, resulting in a cookie that was a bit too crisp and lacked the depth of flavor. By incorporating sour cream and reducing the granulated sugar slightly, the cookies developed a more tender crumb and a subtle tang that enhanced the overall flavor profile. For the filling, it was all about the brown sugar. The molasses in brown sugar contributes to that caramelly, chewy texture that is essential for a true cinnamon roll experience. It was just like finding the right balance of sugars for the perfect Apple Cinnamon Rolls!

The Frosting Frustration: Too Sweet or Too Tangy?

Finally, the frosting. The classic cream cheese frosting can be tricky. Too much powdered sugar, and it’s cloyingly sweet. Not enough, and it’s overwhelmingly tangy. The key is finding that perfect balance, and the addition of a touch of milk or cream helps to achieve a smooth, spreadable consistency. And of course, you can’t forget the vanilla! A dash of vanilla extract amplifies the sweetness and compliments the cinnamon spices. This reminds me of when I was trying to perfect my Apple Cinnamon Rolls, it was difficult to find the right frosting, it was either too sweet or not sweet enough!

The Foolproof Formula: A Step-by-Step Guide to Cinnamon Roll Cookie Perfection

1. Chill Out: Don’t skip the chilling step! This is crucial for preventing the cookies from spreading too thin.
2. Soft is Key: Use softened (not melted) butter for both the dough and the filling to ensure a cohesive mixture.
3. Don’t Overmix: Overmixing the dough develops too much gluten, resulting in a tough cookie. Mix until just combined.
4. Even Spread: Spread the cinnamon-sugar filling evenly over the dough for consistent flavor in every bite.
5. Sharp Cuts: Use a sharp knife or pizza cutter to slice the dough log into clean, even rounds.
6. Bake to Perfection: Bake until the edges are lightly golden brown and the centers are set, but still slightly soft.
7. Cool Completely: Allow the cookies to cool completely before frosting to prevent the frosting from melting.
8. Frost Generously: Don’t be shy with the cream cheese frosting! It’s what truly elevates these cookies to cinnamon roll status.

BEST CINNAMON ROLL COOKIES EVER

These Cinnamon Roll Cookies perfectly capture the essence of a classic cinnamon roll in a convenient cookie form. With a soft, chewy dough, a gooey cinnamon-sugar filling, and a generous cream cheese frosting, these cookies are a delightful treat that’s easier to make than traditional cinnamon rolls.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 11 minutes mins

Total Time 41 minutes mins

Servings: 24

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup sour cream
• ½ cup 1 stick
• 1 cup packed light brown sugar
• 3 tablespoons ground cinnamon
• 4 ounces cream cheese, softened
• ½ cup 1 stick
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or cream
• All-purpose flour for dusting

Equipment

• Stand mixer or hand mixer
• Large mixing bowls
• Medium mixing bowl
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Rolling Pin
• Pizza cutter or sharp knife
• Offset spatula (optional)
• Plastic wrap
• Wire rack

Method

 

1. Make the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
2. In a separate bowl, whisk together the flour, baking soda, and salt.
3. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
4. Wrap the dough in plastic wrap and chill for at least 30 minutes.
5. Prepare the Filling: In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and smooth.
6. Assemble the Cookies: On a lightly floured surface, roll out the chilled dough into a large rectangle, about ¼ inch thick.
7. Spread the cinnamon-sugar filling evenly over the dough.
8. Starting from one long edge, tightly roll the dough into a log.
9. Using a sharp knife or pizza cutter, slice the log into ½-inch thick rounds.
10. Place the cookie rounds onto baking sheets lined with parchment paper, leaving about 2 inches between each cookie.
11. Bake: Preheat oven to 375°F (190°C).
12. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are set.
13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
14. Make the Frosting: While the cookies are cooling, prepare the cream cheese frosting. In a large bowl, cream together the softened cream cheese and butter until smooth and creamy.
15. Gradually beat in the powdered sugar until well combined. Stir in the vanilla extract.
16. Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
17. Frost the Cookies: Once the cookies are completely cooled, frost them generously with the cream cheese frosting.
18. Enjoy!

Notes

Chilling the dough is crucial to prevent over-spreading. Use softened (not melted) butter for both the dough and filling. Avoid overmixing the dough to keep the cookies tender. Cool cookies completely before frosting. Store frosted cookies in an airtight container in the refrigerator.