These cinnamon roll cookies are the perfect slice and bake cookie in every single way. Buttery, rich cookies that taste and look just like your favorite breakfast!
Is there anything better than a cinnamon roll? That fluffy melt-in-your-mouth bread filled with deep cinnamon swirls and topped with all the cream cheese icing. Thinking about it makes my mouth begin to water. There isn’t anything better than a fresh cinnamon roll in the morning.
The trouble is, I want it more than just in the morning. I want it basically all the time. My favorite thing as of late is to make cinnamon roll cookies. They are just as good as a cinnamon roll… sometimes I think they are even better.
Plus with a cinnamon roll cookie, you can slice and bake them whenever without the hassle of making dough every time, because you can make these ahead of time and keep the logs of the cookie kept in the fridge or freezer.
So, let’s say you want a quick dessert fix, but it’s just you at home. You don’t need to worry about making a huge batch of cookies that everyone else will devour on their own the moment they walk in the door. Instead, you make just what you need and save the rest for that next dessert later.
Perfect.
I find that after rolling, the log forms a semi half moon, especially after chilling. Once the cookies bake in the oven, I find they puff enough that they round out again, so you don’t need to worry about that.
While you can make these cinnamon roll cookies without chilling, I highly recommend it. Chilling firms up the swirl so it doesn’t seep out when cutting. The dough is also firmer when chilled which means you can get even cookies every time you cut.
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Cinnamon Roll Cookies Recipe
Ingredients
- 6 tablespoons Unsalted Butter melted
- 1/3 cup Granulated Sugar
- 1/3 cup Brown Sugar
- 3 tablespoons Flour
- 3 tablespoons Ground Cinnamon
- 1/2 cup Unsalted Butter softened
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 Egg
- 2 teaspoons Vanilla Bean Paste
- 2 cups Flour
- 1 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 2 tablespoons Cream Cheese softened
- 2 tablespoons Unsalted Butter softened
- 1 teaspoon Pure Vanilla Extract
- 2 1/2 cups Powdered Sugar
- 1-2 teaspoons Heavy Cream
Instructions
- Make the swirl. Melt the butter, then stir in the remaining ingredients. Set aside.
- Make the cookie dough. Beat the butter and both sugars together until light and fluffy. Beat in the egg and vanilla until fully incorporated- roughly 1-2 minutes.
- Mix in the flour, salt, and baking soda and mix until just incorporated. Roll out dough so it is a rectangle about 8 x 14 inches. Trim the edges so they are straight and even.
- Carefully spread the cinnamon swirl mixture over the dough. Leave a border on both short sides and one longer side.
- Roll the cookie dough into a log, starting with the longer side that doesn’t have a border. Make sure you roll the log tightly.
- Wrap the cookie dough and chill for about 20 minutes in the freezer. You can bake without chilling, but I find chilling makes it easier to cut even rounds.
- Preheat the oven to 350°F as the dough chills. Line two baking sheets with parchment paper.
- Slice the cookies roughly 1/4-inch thick. Place cookies on the baking sheets about 2 inches apart.
- Bake for 8-9 minutes, or until the edges are a light golden brown.
- Remove and allow to rest on the baking sheets for a minute before transferring to a wire rack to cool completely.
- While the cookies are cooling, make the glaze.
- Mix together the cream cheese, butter, and vanilla until they are smooth. Add in the powdered sugar one cup at a time, mixing it thoroughly before adding the next cup. It will get crumbly and this is normal.
- Add the heavy cream one tablespoon at a time, mixing well as you do so.
- Drizzle the glaze over the cookies