Imagine the warm, gooey, cinnamon-sugar goodness of a freshly baked cinnamon roll, but in the form of a soft, chewy cookie. That’s exactly what you get with this incredible Cinnamon Roll Cookies recipe!
These cookies feature a tender, buttery vanilla dough that’s filled with a rich cinnamon and brown sugar mixture, rolled into a log, sliced, and baked to perfection. A final drizzle of sweet and tangy cream cheese icing sends them over the top, creating a truly irresistible dessert. They are the perfect cozy treat for any occasion, from holiday gatherings in Casablanca to a simple afternoon indulgence.
Why You’ll Love These Cinnamon Roll Cookies
- Incredible Flavor: They taste exactly like a cinnamon roll, complete with the iconic swirl and creamy icing.
- Amazing Texture: Perfectly soft and chewy centers with slightly crisp edges.
- Visually Stunning: The beautiful swirl makes them look like they came from a professional bakery.
- Perfectly Portioned: Get all the satisfaction of a big cinnamon roll in a convenient, handheld cookie.
Ingredients You’ll Need
This recipe is broken down into three simple components: the dough, the filling, and the icing.
For the Soft Cookie Dough:
- Butter: 1 cup (2 sticks or 226g) unsalted butter, softened.
- Sugars: 3/4 cup granulated sugar and 1/2 cup packed light brown sugar.
- Egg: 1 large egg, at room temperature.
- Vanilla Extract: 2 teaspoons.
- All-Purpose Flour: 2 ¾ cups (330g).
- Cream of Tartar: 1 teaspoon (for a soft, chewy texture).
- Baking Soda: 1 teaspoon.
- Salt: 1/2 teaspoon.
For the Cinnamon Swirl Filling:
- Butter: 1/4 cup (4 tablespoons or 57g) unsalted butter, softened.
- Brown Sugar: 1/2 cup packed light brown sugar.
- Ground Cinnamon: 2 tablespoons.
For the Cream Cheese Icing:
- Cream Cheese: 4 ounces (113g), softened.
- Butter: 2 tablespoons unsalted butter, softened.
- Powdered Sugar: 1 cup (120g).
- Vanilla Extract: 1/2 teaspoon.
- Milk: 1-2 tablespoons, as needed.
Step-by-Step Instructions
Step 1: Make the Cookie Dough
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy (about 3-4 minutes).
Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 2: Chill the Dough
Lay a large piece of plastic wrap or parchment paper on your counter. Transfer the cookie dough onto it and shape it into a rough rectangle about 1/2-inch thick. Wrap it tightly and refrigerate for at least 1 hour (or freeze for 30 minutes). Chilling is essential for a clean roll and swirl.
Step 3: Add the Filling and Roll
Once chilled, place the dough on a lightly floured surface and roll it into a large rectangle, approximately 12×9 inches.
In a small bowl, mix the softened butter, brown sugar, and cinnamon for the filling until it forms a smooth paste. Spread this filling evenly over the surface of the dough, leaving a small border along one of the long edges.
Starting from the long edge opposite the border, tightly roll the dough into a log. Wrap the log securely in plastic wrap.
Step 4: Chill the Log (Crucial Step!)
For clean, round cookies that don’t spread too much, you must chill the dough log. Refrigerate for at least 2 hours or freeze for 1 hour until very firm.
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Remove the chilled log from the plastic wrap and use a sharp knife to slice it into cookies about 1/2-inch thick. Arrange the slices 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. They will continue to set as they cool.
Step 6: Cool and Ice
Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the icing. In a medium bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla, and beat until combined. Add 1 tablespoon of milk and mix. Add more milk, a tiny bit at a time, until the icing reaches a smooth, drizzling consistency.
Drizzle the icing over the cooled cookies. Let the icing set before storing.
Pro Tips for Perfect Cookies
- Don’t Skip Chilling: Chilling the dough twice is the secret to a defined swirl and preventing the cookies from spreading into flat discs.
- Use Room Temperature Ingredients: For the dough and icing, softened butter and room temperature eggs ensure a smooth, uniform texture.
- Don’t Overbake: Pull the cookies from the oven when the centers still look slightly underdone. This is the key to a soft and chewy texture.
Frequently Asked Questions (FAQ)
Q: How do I store cinnamon roll cookies? A: Because of the cream cheese icing, these cookies should be stored in an airtight container in the refrigerator for up to one week.
Q: Can I make the dough ahead of time? A: Yes! The un-sliced cookie dough log can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. When ready to bake, just slice and bake from frozen, adding a minute or two to the baking time.
Q: My cookies spread too much. What went wrong? A: Spreading is usually caused by dough that isn’t cold enough. Ensure the log is very firm before slicing. Using softened—not melted—butter in the dough is also crucial.
Keywords: Cinnamon Roll Cookies, soft and chewy cookie recipe, cinnamon swirl cookies, cream cheese icing recipe, easy dessert, holiday cookies, homemade cookies, best cookie recipe.