Introduction

Cinnamon Roll Cookies capture the warm, sweet flavors of a classic cinnamon roll in a convenient, handheld treat. Soft, buttery dough swirled with cinnamon sugar and topped with creamy cream cheese frosting makes these cookies irresistible for any occasion.

A close-up view of a stack of three soft cookies broken in half, showing thick layers with swirls of dark brown cinnamon filling inside a light beige dough. The top cookie half is frosted with a smooth white icing sprinkled lightly with cinnamon powder. The cookies rest on light brown parchment paper on a white marbled surface, with blurry cookie pieces in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups cake flour
2 tsp. corn starch
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup cold, unsalted butter, cubed (16 Tbsp.)
1 1/4 cup granulated sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract

For the Cinnamon Sugar Filling:

1 cup packed brown sugar (light or dark)
6 Tbsp. softened butter
2 Tbsp. cinnamon

For the Cream Cheese Frosting:

8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups confectioners sugar
1 tsp. vanilla extract
1/2 tsp. salt

Instructions

Step 1: Preheat the oven to 400°F. In a small bowl, mix together the brown sugar, softened butter, and cinnamon until smooth. Set this cinnamon sugar filling aside.
Step 2: In a large bowl, whisk together the all-purpose flour, cake flour, corn starch, baking soda, baking powder, and salt. Set dry ingredients aside.
Step 3: Place the cubed cold butter into a mixing bowl fitted with a paddle attachment. Cream on medium speed for about 1 minute. Add the granulated sugar and continue creaming until smooth, about 1-2 minutes.
Step 4: Add the eggs, egg yolks, and vanilla extract to the butter mixture. Mix until combined.
Step 5: Gradually add the dry ingredients to the wet mixture, about 1/4 cup at a time, mixing well after each addition.
Step 6: On a clean, lightly floured surface, press the dough into a long rectangle roughly the size of a 9×13 inch dish. Use your hands to flatten the dough; no rolling pin is needed.
Step 7: Evenly spread the cinnamon sugar filling over the dough rectangle.
Step 8: Carefully roll the dough up starting from the long edge to form a log, being mindful not to tear the dough.
Step 9: Cut the rolled dough into 10-12 slices, approximately 4.5 oz each.
Step 10: Roll each slice gently into a ball, sealing the edges to keep the cinnamon filling inside and prevent it from oozing out during baking.
Step 11: Place the cookie balls on a baking sheet and bake for 9-11 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.
Step 12: For the frosting, beat together softened cream cheese and butter until smooth. Add confectioners sugar, vanilla, and salt, then mix until creamy. Add more sugar as needed for desired thickness.
Step 13: Spread cream cheese frosting over the cooled cookies. Optionally, sprinkle with a little extra cinnamon for garnish.

Tips & Variations

If making smaller cookies, start checking for doneness at around 8 minutes to avoid overbaking.
When shaping cookie balls, pinch the dough edges tightly to fully enclose the cinnamon sugar filling; this helps maintain shape and prevents filling from leaking out.
Try swapping half of the brown sugar in the filling with maple sugar for a subtle twist.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving or enjoy chilled. For best texture, reheat gently in a microwave for 10-15 seconds if preferred warm.

How to Serve

A group of soft, round cookies is displayed on a piece of parchment paper over a white marbled surface. Most cookies have a thick layer of white frosting unevenly spread on top, dusted lightly with a reddish-brown powder. Two cookies without frosting reveal a dark cinnamon swirl pattern peeking through their golden-baked surface. In the top left corner, a metal sieve with cinnamon dust rests, while at the bottom edge, a white knife with frosting on its blade lies nearby. The cookies' texture appears soft and slightly cracked along the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the unbaked cookies?

Yes, you can freeze the rolled and cut cookie dough balls before baking. Place them on a tray to freeze individually, then transfer to a freezer-safe container. Bake directly from frozen, adding a couple of extra minutes to the baking time.

Can I make these cookies without cream cheese frosting?

Absolutely! The cookies are delicious on their own with just the cinnamon sugar filling. You can also try a simple glaze made of powdered sugar and milk if you prefer a lighter topping.