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Easy cinnamon roll cookies are displayed beautifully, showcasing their soft texture and appealing swirl pattern, enticing readers to try this simple recipe.

Cinnamon Roll Cookies

Enjoy the comforting flavors of cinnamon rolls in a fraction of the time with these easy-to-make cookies. This recipe delivers all the deliciousness of a classic cinnamon roll with less effort, resulting in a delightful cookie experience.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3/4 cup Granulated Sugar
  • 1/4 cup Packed Brown Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Granulated Sugar
  • 2 tablespoons Ground Cinnamon
  • 4 ounces Cream Cheese, softened
  • 2 cups Powdered Sugar
  • 1-2 tablespoons Milk
  • 1/2 teaspoon Vanilla Extract

Equipment

  • Baking sheets
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Stand mixer or electric mixer
  • Whisk
  • Measuring cups and spoons
  • Small bowl
  • Clean surface for rolling
  • Rolling Pin
  • Plastic wrap
  • Sharp knife
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, combine the melted butter, sugar, and cinnamon. Mix well until a paste forms.
  7. Lightly flour a clean surface. Divide the cookie dough in half.
  8. Roll one half of the dough into a rectangle about 1/4 inch thick.
  9. Spread half of the cinnamon-sugar mixture evenly over the dough rectangle.
  10. Starting from one long edge, tightly roll the dough into a log.
  11. Repeat with the remaining dough and cinnamon-sugar mixture.
  12. Wrap each log in plastic wrap and chill in the refrigerator for at least 30 minutes (or overnight).
  13. Remove the logs from the refrigerator and unwrap them.
  14. Using a sharp knife, slice the logs into 1/2-inch thick rounds.
  15. Place the cookie rounds on the prepared baking sheets, leaving about 2 inches between each cookie.
  16. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  17. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  18. For the cream cheese frosting (optional): In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
  19. Gradually add the powdered sugar, beating on low speed until combined.
  20. Add the vanilla extract and 1 tablespoon of milk. Beat until smooth. Add more milk, 1 teaspoon at a time, until you reach your desired consistency.
  21. Once the cookies are completely cool, frost them with the cream cheese frosting.

Notes

For best results, ensure the butter is properly softened. Chilling the dough logs is crucial for easy slicing and preventing excessive spreading. Don't overbake the cookies to maintain a soft texture. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate if frosted. For a nutty variation, add chopped pecans or walnuts to the cinnamon-sugar mixture. A maple glaze made with powdered sugar, maple syrup, and milk is a great alternative to cream cheese frosting.