These are the best cinnamon roll cookies! They are super chewy cookies, with pockets of cinnamon roll filling, rolled in cinnamon sugar and drizzled with cream cheese frosting. These easy cinnamon roll cookies are the perfect cookie for any cinnamon roll lover!
If you're looking for other cookie recipes, try my chewy pumpkin cookies, pumpkin cheesecake cookies, chai cookies, pistachio chocolate chip cookies, butterscotch chocolate chip cookies, Harry Potter Butterbeer Cookies, or cornflake cookies!
Why You'll Love This Cinnamon Roll Cookie Recipe
They have the best texture- These are chewy cookies! Each cookie has a soft center and crispy edges.
They have the perfect amount of spice- The dough is mixed with little bits of cinnamon roll filling that melt into the cookies while baking and they're also rolled in cinnamon sugar before baking. They're like snickerdoodle cookies, but way better!
They are topped with a cream cheese frosting drizzle- No cinnamon roll is complete without the best part: the cream cheese frosting!
Simple Ingredients for Soft Cinnamon Roll Cookies
- Unsalted Butter- make sure it's room temperature
- Light Brown Sugar- used in the cookies and the cinnamon sugar filling
- Granulated White Sugar- used for the cinnamon sugar and cookie dough
- Egg Yolks- make sure they're room temperature
- Vanilla- as always I recommend vanilla bean paste for the best flavor, but pure vanilla extract will work perfectly fine as well
- Flour- just the right amount of all purpose flour helps give these cookies their perfect texture
- Cinnamon- used in the cinnamon roll filling
- Baking Soda & Baking Powder- equal parts are used to just slightly leaven these cookies
- Cream of Tartar- gives these cookies the perfect texture
- Salt- brings out all the flavors in these cookies
- Powdered Sugar- used to sweeten the icing
- Cream Cheese- used to making the icing drizzle
- Milk- used to thin the cream cheese frosting drizzle
Step by Step Instructions
Please see the recipe card below for the complete recipe, including measurements and baking time!
STEP ONE: Make the cinnamon roll filling by adding the butter, brown sugar, cinnamon and pinch of salt to a medium bowl. Cream everything together with an electric hand mixer on high speed until the mixture is very pale and fluffy, and the sugar is almost dissolved, about 3-5 minutes.
STEP TWO: Scoop the cinnamon roll filling in ½ teaspoon sized portions onto a baking sheet lined with parchment paper. Place in the freezer while working on the dough.
STEP THREE: In a small mixing bowl, mix the granulated white sugar and cinnamon together. Set aside for rolling the dough in later.
STEP FOUR: Make the cinnamon roll cookie dough by whisking together the flour, baking soda, baking powder, salt and cream of tartar in a medium bowl. Then set aside the flour mixture.
STEP FIVE: In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment if you would rather.)
STEP SIX: Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy. Scrape the sides of the bowl as necessary.
STEP SEVEN: Add the dry ingredients to the wet ingredients and combine on low speed.
STEP EIGHT: Divide the dough in thirds and sprinkle in ⅓ of the cinnamon roll filling balls. (You can just push the dough off to the side, it doesn't have to be perfect, we're just trying to divide the cinnamon balls evenly!) Add the ⅓ of the dough on top and add in ⅓ of the cinnamon roll filling. Add the rest of the dough on top and add in the remaining cinnamon sugar balls. Gently fold the frozen balls into the dough, making sure not to mix them in completely. Three folds should be perfect. If you fold any more than this, the cinnamon sugar filling will just mix into the dough instead of each cookie having distinct pockets of cinnamon roll filling.
STEP NINE: Scoop the dough into 20 portions with a 2 tablespoon cookie scoop. Roll the cookie dough balls in the cinnamon sugar mixture.
STEP TEN: Transfer the cookie dough balls to a parchment paper lined baking sheet. Bake cookies 6 at a time until light golden brown. Let the cookies cool for 5 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to finish cooling.
STEP ELEVEN: While the cookies cool, make the cream cheese frosting. Add the cream cheese to a small bowl and mix with an electric mixer on medium-high speed until smooth, about 1 minute. Add in the powdered sugar and milk, and combine on low speed until smooth. When the cookies are cool, drizzle each with the cream cheese glaze. (I like to use a piping bag with a small hole for this.) Then serve!
FAQs
How do I store these cookies? Store the cookies in an airtight container for up to four days.
Can these be frozen? Yes! I would recommend skipping the frosting until after defrosting them. Wrap two cookies back to back with plastic wrap, then place all wrapped cookies in a plastic bag to make sure they stay extra fresh! Freeze for up to a month for best taste.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, scoot a large round cookie cutter around them to give them a perfect circular shape!
If you make these cookies please, please leave a star rating! Tag me on Instagram @inbloombakery_ and follow me on Pinterest also for other dessert ideas!
Other Recipes to Try
Cinnamon Streusel Banana Bread
📖 Recipe
Cinnamon Roll Cookies
Ingredients
For the Cinnamon Roll Filling
- ½ cup (110 g) light brown sugar, packed
- 5 tablespoon (70 g) unsalted butter, softened
- 1 tablespoon ground cinnamon
- pinch of salt
For the Cinnamon Sugar Topping
- ¼ cup (50 g) granulated white sugar
- ½ teaspoon ground cinnamon
For the Cookie Dough
- 2 cups (250 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cream of tartar
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tablespoon vanilla
For the Cream Cheese Frosting
- 2 oz (56 g) cream cheese, cold
- 1 cup (135 g) powdered sugar
- 2 tablespoon (30 ml) whole milk
Instructions
For the Cinnamon Roll Filling
- Make the cinnamon roll filling by adding the butter, brown sugar, cinnamon and pinch of salt to a medium bowl. Cream everything together with an electric hand mixer on high speed until the mixture is very pale and fluffy, and the sugar is almost dissolved, about 3-5 minutes.½ cup (110 g) light brown sugar, packed, 5 tablespoon (70 g) unsalted butter, softened, 1 tablespoon ground cinnamon, pinch of salt
- Scoop the cinnamon roll filling in ½ teaspoon sized portions onto a baking sheet lined with parchment paper. Place in the freezer while working on the dough.
For the Cinnamon Sugar Topping
- In a small bowl, mix the granulated white sugar and cinnamon together. Set aside for rolling the dough in later.¼ cup (50 g) granulated white sugar, ½ teaspoon ground cinnamon
For the Cookie Dough
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cream of tartar. Then set aside the flour mixture.2 cups (250 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¾ teaspoon cream of tartar
- In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment if you would rather.)¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy. Scrape the sides of the bowl as necessary.2 egg yolks, at room temperature, 1 tablespoon vanilla
- Add the dry ingredients to the wet ingredients and combine on low speed.
- Divide the dough in thirds and sprinkle in ⅓ of the cinnamon roll filling balls over ⅓ of the dough. (You can just push the dough off to the side of the bowl, it doesn't have to be perfect, we're just trying to divide the cinnamon balls evenly!) Add ⅓ of the dough on top and add in ⅓ of the cinnamon roll filling. Add the rest of the dough on top and add in the remaining cinnamon sugar balls.
- Gently fold the frozen balls into the dough, making sure not to mix them in completely. Three folds should be perfect. If you fold any more than this, the cinnamon sugar filling will just mix into the dough instead of each cookie having distinct pockets of cinnamon roll filling.
- Scoop the dough into 20 portions with a 2 tablespoon cookie scoop. Roll the cookie dough balls in the cinnamon sugar mixture.
- Transfer the cookie dough balls to a parchment paper lined baking sheet. Bake 6 cookies at a time for 8 ½ to 10 minutes. (8 ½ minutes gives you thick, chewy centers, while baking for longer will give you a crispier edged cookie.)
- When the cookies are straight out of the oven, scoot a large round cookie cutter around them to give them a perfect circular shape.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to finish cooling.
For the Cream Cheese Icing
- While the cookies cool, make the cream cheese frosting. Add the cream cheese to a small bowl and mix with an electric mixer on medium-high speed until smooth, about 1 minute.2 oz (56 g) cream cheese, cold
- Add in the powdered sugar and milk, and combine on low speed until smooth.1 cup (135 g) powdered sugar, 2 tablespoon (30 ml) whole milk
- When the cookies are cool, drizzle each with the cream cheese glaze. (I like to use a piping bag with a small hole for this.) Then serve!
Such a great recipe! I used plant butter and a flax egg to make a vegan version and they turned out so yummy! They taste just like cinnamon rolls but in cookie form!
absolutely LOVED these, the little brown sugar bites throughout each cookie was perfect