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Close-up of warm, golden-brown Cinnamon Roll Cookies, showcasing their swirls and icing, for a recipe article.

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.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
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.