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Cinnamon Roll Cookies

Cinnamon roll cookies are slice-and-bake spiral pastries with a cinnamon-brown sugar swirl in every bite. Soft, tender rounds are baked at 350°F and finished with a quick cream cheese glaze drizzle.
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Prep Time 30 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the cookie dough
  • 2.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 lb unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
For cinnamon filling
  • 3 tbsp unsalted butter softened
  • 0.5 cup brown sugar packed
  • 2 tbsp cinnamon
For cream cheese glaze
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 stand mixer

Method
 

Make the cookie dough
  1. Beat the softened unsalted butter and granulated sugar until fluffy, 2–3 minutes, scraping the bowl as needed. Visual cue: the mixture should look lighter in color and thicker.
  2. Beat in the egg and vanilla extract until fully combined. Visual cue: the batter becomes smooth and glossy.
  3. Fold in the all-purpose flour, baking powder, and salt just until no dry streaks remain. Visual cue: the dough pulls together and looks evenly textured.
  4. Divide the dough into two equal halves. Visual cue: each half should be ready to roll into a rectangle.
Add the cinnamon filling and chill
  1. Roll each half into a 10x8 rectangle on parchment. Visual cue: aim for even thickness so the swirl stays consistent.
  2. Spread each rectangle with softened unsalted butter. Visual cue: cover the surface in a thin, even layer.
  3. Sprinkle the brown sugar and cinnamon over the buttered dough. Visual cue: you should see a uniform cinnamon-brown sugar layer.
  4. Roll tightly from the long side to form a log. Visual cue: keep the roll snug so the cross-section shows a tight spiral.
  5. Wrap each log in parchment and refrigerate for 1 hour. Visual cue: the dough should feel firm and sliceable.
Bake and glaze
  1. Preheat the oven to 350°F. Visual cue: the oven reaches temperature before baking the sliced cookies.
  2. Slice the chilled logs into 1/2-inch rounds. Visual cue: each round reveals the cinnamon-brown sugar swirl.
  3. Bake for 10–12 minutes until the edges are just golden. Visual cue: the centers look set but still soft.
  4. Mix the cream cheese glaze ingredients and drizzle over warm cookies. Visual cue: the glaze ribbons slightly as it settles onto the tops.

Notes

For clean slices, chill the logs until very firm (up to the full hour) and cut with a gentle sawing motion. Store cookies in an airtight container in the refrigerator for up to 4 days; freeze baked cookies without the glaze for up to 2 months, then thaw and glaze. For a dairy-free option, use dairy-free cream cheese and a splash of non-dairy milk in the glaze.