Cinnamon Roll Cookies
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 1/2 tsp 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 1/3 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 1/3 of the dough on top and add in 1/3 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 tbsp 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
Cinnamon Roll Cookies
Ingredients
For the Cinnamon Roll Filling
- 1/2 cup (110 g) light brown sugar, packed
- 5 tbsp (70 g) unsalted butter, softened
- 1 tbsp ground cinnamon
- pinch of salt
For the Cinnamon Sugar Topping
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp ground cinnamon
For the Cookie Dough
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cream of tartar
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla
For the Cream Cheese Frosting
- 2 oz (56 g) cream cheese, cold
- 1 cup (135 g) powdered sugar
- 2 tbsp (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.1/2 cup (110 g) light brown sugar, packed, 5 tbsp (70 g) unsalted butter, softened, 1 tbsp ground cinnamon, pinch of salt
- Scoop the cinnamon roll filling in 1/2 tsp 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.1/4 cup (50 g) granulated white sugar, 1/2 tsp 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, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 3/4 tsp 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.)3/4 cup (168 g) unsalted butter, softened, 3/4 cup (165 g) light brown sugar, packed, 1/4 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 tbsp vanilla
- Add the dry ingredients to the wet ingredients and combine on low speed.
- Divide the dough in thirds and sprinkle in 1/3 of the cinnamon roll filling balls over 1/3 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 1/3 of the dough on top and add in 1/3 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 tbsp 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 1/2 to 10 minutes. (8 1/2 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 tbsp (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
suppperrrr sweet. the forming the cinnamon filling and dough part was confusing but it turned out fantastic and delicious. i thought the icing wpuld be too sweet like every other recipe but it complimented the cookies perfectly!!
Are the measurements right for the filling – 5 tablespoons of softened butter? Because I creamed it for 5 minutes and there’s no way it was ever going to look as light as the photo?
Can I substitute AP flour for gluten free flour?
Recipe turned out pretty good! I would make these again. Instruction #6 for the cookie dough very unclear but I figured it out eventually LOL. I would also cut the amount of salt in half, 1/4 tsp, instead of 1/2.
Thank you!!
I’ve made this recipe countless times and every time I get ENDLESS compliments and everyone asking me to make more! I see the other comments say the directions are confusing but I don’t feel that way at all. The only thing I did different was I made 1/4 teaspoon cinnamon butter balls! Freaking yuuuuuuuummmy.
Cookie taste ok. Tue flavor is there but there is something weird with how the recipe turns out. Cookie is extremely crumbly . And some serious spreading in the oven.
I’m a professional baker of 20 years. Glad I only did a test batch . I’ll be definitely tweaking the recipe.
Recipe was easy to followed and understand.
Thanks.
Were you able to figure out the right adjustments to make? I’m running into the same issues with the crazy amount of spreading and am wondering if this recipe is fixable or if I’m better off finding a new one. I have attempted these several times and even tried chilling the dough first, nothing is helping!
I made adjustments – I just scooped up 1tsp of dough and placed 1-2 cinnamon fillings, added another tsp on top and rolled them into balls and then in the sugar – and it turned out perfect. Had the same issue as you before!
Amazing! Highly recommend this recipe 🙂
Sadly, the recipe didn’t work for me at all. I did everything as described even the folding, but the masses mixed nevertheless when it came to scooping the up and the scooping size was waaay to big at first. The cookies came out as flat and either 90% sugar, or 90% dough masses. I‘d recommend taking 1 scoop only and watching a video on folding/doing cookies with filling first.
I was a little hesitant at first making these cookies as I don’t like cinnamon rolls all that much but man oh man this recipe was AMAZING. Made this for thanksgiving and everybody loved them – even those who are uber healthy were taking seconds. So long as you follow the instructions, you will end up will the most perfect cinnamon roll cookies ever.
I need to revise my statement and rating. I made adjustments – I just scooped up 1tsp of dough and placed 1-2 cinnamon fillings, added another tsp on top and rolled them into balls and then in the sugar – and it turned out perfect. The method used here takes way longer and doesn’t work for me at all like I mentioned, but I managed with my method now…and they’re probably the best cookies I’ve ever tasted!
I thought the butter-to-flour ratio in the main cookie part of the recipe was way off: too much butter, resulting in a greasy cookie. If I made this recipe again, I’d reduce the butter and use bread flour to add a bit of chewiness. To give the cookie a flavor punch, I tripled the amount of cinnamon in the frozen balls (and added a 1/4 tsp of cardamom to add taste dimension). This somewhat time-consuming recipe did not deliver, IMHO.
I love your cinnamon buns recipe, but this…. This was a disappointment. The ugliest cookies I have ever made. Even though I used 50% of sugar suggested this was way too sweet. I would not recommend.
Everyone loved the cookies.
People liked these when I made them, but they are a lot of work for the result. Also, the recipe saying these take 39 minutes to make is hilariously off. If you are baking 20 cookies, 6 at a time, for 10 minutes each, I’d love to see how the math checks out if you include all the mixing, folding, freezing, rolling, and icing.
I only added half the sugar and the flavor of the cookies were nice. However, I had many problems when I made this recipe. The dough was too dry and I added lots of milk. When it came out the oven, it was still so crumbly and it apart a lot. The part when you combine the Cinnamon Roll Filling and Cookie Dough was very confusing and I did not understand it. Also, I believe a 2 tbsp cookie scoop was too much because it spread a lot in the oven, so I decreased it to 1 tbsp and it was better. I do not recommend this recipe. It is not worth the time and effort.
Can you use cake flour and bread flour
These are amazing!! Will be making again
These turned out so yummy!!
Yay! Thank you so much!
the process was not bad and they were so good I ate like 5 cookies and they were the best cookies I have tried in my life
Yay! So happy you loved them.
These are so good! I include them in my Christmas cookie box every year and they are my husband’s favorite.
Have you ever frozen the dough prior to baking? Looking to do that this year instead of baking and freezing, but don’t know how it’d affect the cookies overall taste.
Really good. Perfect amount of cinnamon!
Yum! Thank you!