cinnamon roll cookies

Soft, thick, and chewy Cinnamon Roll Cookies are topped with a luscious cream cheese frosting and sprinkled with cinnamon sugar.

Cinnamon Roll Cookies

(1 cup; 227 grams) unsalted butter, (melted and completely cooled)

(135 grams) white granulated sugar

(120 grams) light brown sugar, (packed)

vanilla extract

(375 grams) white, all purpose flour ((See Note 1))

cornstarch

fine sea salt

baking soda

cinnamon

(108 grams) white sugar

full-fat cream cheese, (at room temperature)

unsalted butter, (at room temperature)

vanilla bean paste ((or use 1 teaspoon pure vanilla extract))

(385 grams) powdered sugar

WET INGREDIENTS: Place the butter in a large bowl and melt in the microwave. Set the bowl aside to cool to room temperature. If the butter/bowl is warm or hot, it will melt the sugars and cause greasy cookies. Once completely cool, add in the white sugar and brown sugar. Whisk together briskly until creamy. Add in 1 whole egg and 1 egg yolk (reserve the whites for a separate recipe or discard) and the vanilla extract. Whisk until just combined and smooth.

DRY INGREDIENTS: In another bowl, stir together the flour, cornstarch, salt, baking soda, and 1 teaspoon ground cinnamon. Whisk together.

DOUGH: Add all of the dry ingredients into the wet ingredients and, using a strong wooden spoon, mix until JUST combined. Do not over mix the dough. Roll balls of dough that are 1 and 1/2 tablespoons in size. Roll the balls tall instead of wide (see pictures in post; See Note 2). In a small bowl, stir together the white sugar and cinnamon. Roll the balls of dough generously into the cinnamon-sugar mixture. Reserve the rest of the cinnamon-sugar mixture for later.

CHILL DOUGH: Place dough balls on a parchment or Silpat-lined sheet pan or plate and chill for 1 hour.

BAKE: Preheat the oven to 325 degrees F (162°C) Place 6 cookies at a time on a parchment or Silpat-lined sheet pan (they need a good amount of room) and bake straight from the fridge for 9-11 minutes. Gently remove from the oven so they don&#039;t deflate, let stand on cookie sheet for 5 minutes and then gently remove to a cooling rack.

FROSTING: Meanwhile, prepare the frosting. In a large bowl, beat the room-temperature butter and cream cheese until completely smooth. mix in the vanilla and salt. Add in the powdered sugar and then beat until the frosting is smooth (it will seem like you need more liquid, but just keep beating; it will come together!

FROST COOKIES: Transfer the frosting to a plastic bag or piping bag and cut off the tip. Frost each cooled cookie by piping the frosting in a swirl on top. Sprinkle tops of the cookies with leftover cinnamon sugar mixture.

https://embed.mediavine.com/videos/krlnz79bqszzvnrv2cn5

These simple, sweet, and irresistible cinnamon roll cookies are made from sugar cookie dough!

baking powder

salt

(150 grams) granulated sugar

egg,

Tablespoons (15 grams) butter, melted and slightly cooled

(50 grams) granulated sugar

1 cup (120 grams) confectioners’ sugar

Tablespoons (45 milliliters) milk

Make the dough

Whisk the flour, baking powder, and salt together. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.

Shape and fill

Divide the dough into 2 equal parts. Roll each portion out in a rectangle (about 9&#215;7 inches) onto a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness. Spread 1 Tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.

Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 2 hours. What I like to do is carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap.

Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Always recommended for cookies.)

Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.

Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Make the icing

Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days.

I made a double batch and they came out great.  The dough is just sweet enough.  I did not make the icing but will on the next batch.  They taste great and are easy to make. I bought a 24" X 36" silicone mat and it makes rolling out the dough easy.  Nobody can eat less then 5 of these !

Refrigerate the dough for 10min before rolling! Also, this recipe is great but not cinnamon-y enough... I did the exact instructions but these taste way more like sugar cookies. Really bummed.

Made these today and they’re fantastic! I am making lots of baked goods for best friend and her husband who just had a baby. Mainly these are oat based but I try to include a fun treat too. Followed the recipe exactly and these worked out great! I was a bit worried about making roll out ones but they were so easy to do. I rolled the dough between pieces of parchment paper and even though I didn’t achieve perfect rectangles, they look great and taste even better. Thank you!

These were super cute and fun cookies to make for my mother, who loves cinnamon rolls.  I made these as a Christmas gift.  Tasty and fun to look at.

Super delicious and straightforward recipe! And of course they look amazing!

I love cinnamon and these cookies were absolutely perfect. Definitely going to  be making them again. Thanks Sally!

Could you add a small amount of baking powder to "puff" up the rings to look more like a traditional cinnamon roll and less flat?

Omg these cookies..there are no words. I definitely ate too many because they're so delicious and taste like cinnamon rolls! These are going on my holiday bake list! They're fun and easy to make with the kids or just to have a zen time in the kitchen. 100% recommend trying these!

Very straightforward and so delicious! I'm definitely adding this to my regular things to bake.

These were great! I added a bit of orange zest to the dough and it was an amazing addition! I just wish there was a bit more of a snap to these cookies, they're a bit softer than I prefer.

I've made these several times now.  They are always a hit!  Sometimes I don't get the icing to the right consistency, but it's still good!

These turned out to be a hit at the office. I read the other comments about blandness and decided to use brown sugar in place of granulated in the filling, and my coworkers said they're perfect. It gives them a nice "Cinnabon" flavor.

https://www.youtube.com/watch?v=FiLacvj9AFc

These simple, sweet, and irresistible cinnamon roll cookies are made from sugar cookie dough. They’re soft in the centers with slightly crisp edges and taste like a cookie version of cinnamon rolls!

Get the full recipe: https://sallysbakingaddiction.com/cinnamon-roll-cookies/

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Cinnamon Roll Cookies | Sally's Baking Addiction

These Copycat Crumbl Cinnamon Swirl Cookies are made with a thick buttery cookie base topped with a cinnamon sugar topping and hypnotic swirls of cream cheese frosting. They taste just like cinnamon rolls in cookie form!

Copycat Crumbl Cinnamon Swirl Cookies

salted butter ((227 grams))

sugar ((250 grams))

eggs

all-purpose flour, (scooped & leveled (564 grams))

salted butter

brown sugar

cream cheese, (softened)

salted butter, (softened)

Tablespoons milk

sugar

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, cream butter and sugar by beating for 2-3 minutes. Add the eggs and vanilla, then beat again, stopping to scrape the bottom and sides of the bowl.

Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until combined, scraping the bottom and sides of the bowl.

Scoop large scoops of cookie dough onto the prepared baking sheet, spacing them a couple inches apart. Flatten them slightly by pressing down on the top of each bowl with your hand or a flat-bottomed cup until they are approximately 3/4-inch thick.

Bake for 10-12 minutes until set, but do not overbake. Cool completely.

Cookie Base

Combine the butter, brown sugar, and cinnamon in a small saucepan. Cook over medium-high heat until the butter is melted and the mixture comes to a boil, then remove from the heat and spoon 2-3 teaspoons of the mixture over each cookie. Let cool. (See notes for microwave approach.)

Cinnamon Sugar Topping

In a large bowl, beat the cream cheese and butter until creamy and smooth. Add the milk, vanilla, and salt, then beat again. Add the powdered sugar, 1 cup at a time, mixing between each addition until smooth, about 1 minute.

Transfer the frosting to a piping bag fitted with a round open tip or a Ziploc bag with one corner cut off. Pipe thick spiral ropes of frosting on top of each cookie once the cinnamon sugar topping has cooled.

Frosting

Large cake-like cookies, swirled with cinnamon, sugar, and butter.  Like a cinnamon roll, but is a cookie! 

Monster Cinnamon Roll Cookies

C butter, softened

C sugar

vanilla

C flour

tsp baking soda

C buttermilk

Filling

tbsp butter, softened

C brown sugar

Glaze

milk

In a mixing bowl, cream butter and sugar...

In a mixing bowl, cream butter and sugar together until creamy then mix in the vanilla.  In a small bowl, add the baking soda to the buttermilk and stir - set aside.  Add one cup of the flour slowly to the butter mixture until combined.  Pour in the buttermilk/soda and mix until combined.  Finish by adding the rest of the flour.  Mix until just combined (don't over mix).  Put the dough into the refrigerator for at least one hour.

Preheat the oven to 350°.  Prepare the cookie...

Preheat the oven to 350°.  Prepare the cookie sheets with parchment paper or spray the sheets with cooking spray.

Generously flour your counter or baking marble.  Turn...

Generously flour your counter or baking marble.  Turn out the dough onto the flour and shape into an approximately 12" x 8" rectangle, about 1/4" thick.  (Yes, it's a very sticky dough, be patient!) Spread the butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.  

Roll the dough from the long side, slowly...

Roll the dough from the long side, slowly nudging up and as tightly as possible without breaking the dough.  Don't worry if there are some little places that open up - just lightly pinch them closed.

Put in refrigerator for at least 15 minutes,...

Put in refrigerator for at least 15 minutes, then slice into 1" slices, wiping the sharp knife between cuts.  Place the cookies onto the cookie sheet, at least 2 1/2" apart as they will spread.  Lightly reshape cookies into circles if needed, making sure the cinnamon sugar is showing in spirals. 

Bake for 18-20 minutes until lightly browned.  Transfer...

Bake for 18-20 minutes until lightly browned.  Transfer baked cookies to a wire rack immediately to cool.

After completely cooled, mix the glaze ingredients together...

After completely cooled, mix the glaze ingredients together until smooth and desired texture.  Spoon glaze to completely cover the cookies and give them enough time to set before serving.

Sugar cookies and cinnamon rolls had a baby and I think you're going to get along. You can find all your favorite flavors of a cinnamon roll in these soft, buttery cinnamon roll cookies drizzled with a classic cream cheese frosting!

unsalted butter, room temperature

brown sugar, packed

eggs, room temperature

all purpose flour

Tablespoons unsalted butter, melted butter

Tablespoons cinnamon

Tablespoon cream cheese

In a stand mixer fit with the paddle attachment, beat the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.

Use a rubber spatula to scrape down the sides of the bowl and add the eggs and vanilla extract. Beat until smooth and combined.Add the flour, baking powder, cinnamon, and salt. Mix until just combined and no streaks of flour remain.

Form the cookie dough into a flat rectangle and wrap in plastic wrap. Refrigerate for 30 minutes or until firm enough to work with.

Generously flour a work surface and roll out the cookie dough into a roughly 10 x 6 inch rectangle.

In a small bowl combine the melted butter, brown sugar, and cinnamon for the filling. Mix until the mixture resembles wet sand.

Spread the mixture in an even layer, all the way to the edges of your cookie dough.

Roll from the long side into a tight log, sealing the edge of the cookie dough log. Wrap in plastic wrap and place in the freezer for 10 minutes to firm up a little. (Alternatively, you can also place in the fridge for up to 3 days before slicing off your cookies!)

While the dough firms up, preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

Once the dough is firm enough to handle, slice the cinnamon roll cookie. Using a sharp knife, slice off 1/2 inch thick cookies and place 2 inches apart on your cookie sheet.

 Bake for 10 minutes or until the edges are golden brown and the centers have puffed up a little, but the are still slightly underdone. Transfer to a wire rack to cool.

While the cookies cool, make the glaze if using! Place the cream cheese in the microwave for 15 seconds or until melted. Add the rest of the glaze ingredients and whisk to combine.

Drizzle the glaze over the cooled cookies. Let the glaze set and enjoy!

Why don't any of the images print?  Thank you.

oh wow, how wonderful, worth dealing with all of these ingredients, love these cinnamon roll flavors, and in a cookie, and with the added flavors of a sugar cookie too, thank you!

Any alternative for eggs for vegetarians!

As soon as I saw your video on IG I went and baked this recipe. 
The cookies were delicious, and that layer of cinnamon and sugar was just amazing. 
My guests devoured all the cookies.

SO yummy!!! The recipe was super easy to follow &amp; these cookies are so fun! They’re delicious &amp; perfect for a sweet treat or breakfast! They taste just like cinnamon rolls! 😍 I’ll be making these again!

These are unreal!! Incredibly delicious, and a very easy-to-follow recipe. Just make sure you really flour your bench well when rolling out the dough! Mine got a bit too sticky and didn't want to roll easily into a log, but they still turned out great, even with a few splits on the sides. Amazing!

This is the best cookie recipe! I saw the video on TikTok and had to make them. My husband ate 6 in one night and said it’s the best cookie! We love cinnamon rolls so this is perfect. I froze some dough and can’t wait to use those - it’ll be so easy.

Never make these cookies because you will crave them for the rest of your life and think about them constantly and eat five in one sitting and become a cookie addict. Just kidding, you should absolutely make them and share them with your loved ones, but also keep a secret stash for yourself. You’ll be glad you did.

I really like this recipe because it works well for breakfast, dessert, and it’s so worth your time to bake. They’re a great craving to have and they’ll leave you wanting more.

Loved this recipe. I didn’t make the icing because I didn’t have time but easy enough to whip up for my next batch! I doubled the cinnamon filling recipe for an extra gooey center.

Made these today for my family and they were super popular! I used a baking scale and the dough was perfect. Since I live at 5,000 feet, I made a few small altitude adjustments - cut the baking powder in half and baked at 365 degrees for 7-9 minutes. They look just like the picture and tasted amazing! Definitely will be making these again :)

This cinnamon roll cookie recipe has all the delicious flavors you crave in a cinnamon roll packaged in a convenient cookie. Made with tender sugar cookie dough and a buttery cinnamon-sugar filling, these cookies are fun to make and even more fun to devour!

butter (two sticks, unsalted, softened)

dark brown sugar (or light brown sugar, packed)

vanilla extract (not vanilla flavoring)

all-purpose flour ((315 grams) weighed

butter (unsalted, melted)

Place the flour, baking powder, cinnamon, and salt in a large mixing bowl and whisk until combined and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar for 3-5 minutes until light and creamy. Add the egg and vanilla and beat on medium until no more egg is visible. Start on low speed (3-4 on a stand mixer) then gradually increase the speed to high (7-9).

Add the flour mixture to the bowl with the butter and beat until no more streaks of dry flour are visible. Start at low speed and gradually increase to high speed. Be sure to scrape down the bottom and sides of the bowl to make sure everything gets evenly mixed.

Lay plastic wrap on a large flat surface and scoop the dough out onto the plastic wrap. Pat the dough into a rectangle, wrap the dough in plastic wrap, and refrigerate it for one hour.

Right before taking the dough out of the refrigerator, add the melted butter, brown sugar, and cinnamon to a small bowl and mix with a fork until combined and it resembles wet sand.

After one hour, take the dough out of the refrigerator, remove the plastic wrap, and place it on a lightly floured surface. Lightly dust a rolling pin with flour and roll the dough out into a 1/4-inch thick rectangle.

Spoon the cinnamon, sugar, and butter mixture all over the cookie dough, getting as close to the edges as possible. Use your fingers to evenly distribute the cinnamon sugar on top of the cookie dough, but do not firmly pat or press it into the dough.

Starting with one of the long edges, carefully lift the dough, tightly roll it into a log, and seal the seam by patting the cookie dough together to fully enclose the cinnamon-sugar layer. If you notice the cookie dough cracking in places, just use your fingers to seal it back together.

Wrap the log in plastic wrap and refrigerate the cookie dough for at least an hour up to overnight. When ready to bake, preheat your oven to 350°F. Line a baking sheet with plastic wrap or a silicone baking mat.

Remove the plastic wrap from the cookie dough log and slice it into 1/2-inch thick cookies. Place the cookies on the baking sheet about 2 inches apart and bake them in the preheated oven for 8-10 minutes, or until the edges just start to turn light golden brown.

Allow the cookies to cool for 5 minutes on the baking sheet then transfer them to a wire rack to cool completely. While the cookies are cooling, whisk together the powdered sugar, milk, and vanilla until smooth, and use a spoon to drizzle the glaze over the completely cooled cookies.

Full of cinnamon and brown sugar, Cinnamon Roll Cookies feature cream cheese icing so they taste like real rolls! Tangy, sweet, and so cute.

unsalted butter, softened (1 stick)

vanilla extract (or vanilla bean paste)

all-purpose flour

unsalted butter

cream cheese (softened)

heavy cream

Line a cookie sheet with parchment paper.

In the bowl to your stand mixer, use the paddle attachment to beat the butter with the brown sugar on high until smooth.  About 1-2 minutes.

Add the vanilla extract and 1 egg and continue beating until mixed together, about 2 minutes.  It will look a little goopy at this point, that’s okay.

Add the flour, baking powder, cinnamon and a pinch of salt.  Mix on low until completely blended and the dough becomes a little stiffer.  It will still be sticky at this point but if  you wet your fingertips with water, it will stick less to your fingers.

Shape into a rectangle as best as you can on a piece of plastic wrap.  Wrap completely and chill in the fridge for 45-60 minutes.

Once the dough has chilled, we’ll make the filling.  In a small bowl, use a fork to mix together the melted butter, brown sugar and cinnamon.  Set aside for a minute.

Place the chilled dough on a lightly floured surface.  Roll the dough until it is about 1/4 of an inch thick.  It will be approximately 24 inches x 18 inches in size.

Spread the cinnamon sugar mixture in an even layer to the edge of the dough.

Start rolling the long side of the dough into a log.  Wrap the log in plastic wrap and place in the fridge to chill for 30 minutes.

Once chilled, preheat the oven to 350 degrees Fahrenheit. Cut the log into 1/2 inch slices.

Place the cookie slices onto the prepared baking sheet leaving 1-1.5 inches of space between each cookie.

Bake for 10-12 minutes.  The cookies will be toasted around the edges and the dough will appear “dry”.  Cool on the baking sheet for 10 minutes before moving to a cooling rack to cool completely, about 20-30 minutes.

Once the cookies are cooled, we’ll start the glaze.  In a small bowl, use a fork to mash the cream cheese until smooth.

Add the vanilla, powdered sugar and heavy cream and use the fork to whisk the ingredients together.  The glaze should be thin enough to drizzle but thick enough to stay put once it is drizzled.

Lightly drizzle the top of the cooled cookies with the glaze.  Allow the cookies to sit for 5-10 minutes to get the glaze to harden a little.  Enjoy!!

So you&#039;re craving a soft centred cookie with crispy edges but you could also go for a cinnamon roll, what do you do? You make these low calorie cinnamon roll cookies!

66 calorie cinnamon roll cookies

tbsp 0 calorie brown sugar

applesauce

tsp oil

tbsp all-purpose/plain flour

⅛ tsp baking soda

tsp 0 calorie brown sugar

tbsp Philadelphia lightest

tbsp 0 calorie icing sugar

Pre-heat oven to 180°C (356°F).

In a medium bowl, whisk together the sweetener, applesauce, vanilla and oil until well combined.

Fold in the flour and baking soda and mix well to combine. Set the cookie dough in the fridge to firm up for at least 30 minutes, this will make it much easier to work with later on.

In the meantime, make the cinnamon swirl by whisking together the applesauce, sweetener and ground cinnamon until well combined. Set aside.

Once the cookie dough has firmed up, spread it across a sheet of plastic wrap. Using a rubber spatula, flatten the dough to form a rectangle. Spread the cinnamon swirl onto the rolled out cookie dough and roll up into a tight log. The cookie dough may be a little sticky so it&#39;s best to use a rubber spatula when working with it.

Wrap the cookie dough log in the plastic wrap and freeze for 15 minutes to firm up.

Once the dough is firm, cut into 3 pieces and set onto a lined baking tray.

Bake for 10-12 minutes and let the cookies cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.

As the cookies cool, make the frosting by whisking together the cream cheese, 0 calorie icing sugar and vanilla extract until smooth. Transfer to a piping bag.

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