Cinnamon roll cookies—soft, buttery cookies with a cinnamon sugar top and vanilla cream cheese icing. They’re just like your favorite cinnamon roll recipe but in cookie form!
As a former pastry chef, I know how much love and effort goes into making homemade cinnamon rolls or cinnamon roll cake, but sometimes you need something quicker! Like my cinnamon roll muffins, these cinnamon roll cookies offer the same warm and cozy flavors but are easier and faster to make than the original.
Each cookie is topped with a rich cinnamon sugar layer that bakes right on top of the dough, giving you all the flavor without the need for shaping, filling, or rolling. Perfect for when you’re craving a roll but don’t have the time to make a whole batch!
But of course, try my brown butter cinnamon rolls or apple pie cinnamon rolls the second you get a chance!
Table of Contents
Tips for Super Buttery Cookies
Use European-style butter. My favorite bakery secret to the best cookies is European-style butter, which has a higher fat content than regular butter. This gives the cookies a richer, more buttery flavor!
Let the butter cool before using it. When making any cookie recipe with melted butter, it’s super important for the butter to cool before using it. Hot or warm butter can prematurely melt the sugars, causing the cookies to spread in the oven.
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your cookies have too much flour, they will be dense, crumbly, and even cakey! Using a scale will ensure your dough has an accurate amount of flour, giving you a tender, buttery texture.
Ingredient Notes and Substitutions
Butter: I recommend using a cultured European-style butter like Kerrygold. This kind of butter has a tangy, rich flavor and higher butterfat content, similar to what you’d find in a cinnamon roll. Some other brands to try are Plugra and Danish Creamery. If you prefer American butter, that will work, too!
Vanilla: If you can splurge on vanilla bean paste, I highly recommend it! This kind of vanilla has a more intense, pure flavor than vanilla extract, but you can use it as a substitute!
Brown sugar: Much like in a classic cinnamon roll, it imparts a deep caramel flavor and extra moisture, which enhances the cookie’s chewiness and richness while mimicking the taste of the traditional roll.
Recipe Instructions
1
Combine the melted butter and sugar. Whisk vigorously until they emulsify, as seen above. This will prevent the cookies from being greasy after baking!
2
Mix in the eggs and vanilla. Don’t forget the extra egg yolk! Once combined, the mixture should look glossy and thickened, like in the photo above.
3
Fold in the dry ingredients. Switch to a rubber spatula and fold in the dry ingredients. Then, cover the top of the bowl with plastic wrap and chill for 30 minutes in the fridge. This will allow the dough to set and make it easier to scoop!
4
Make the cinnamon sugar topping. Once combined, it should be thick enough to roll into a ball and flatten into a thin disc. If it’s too sticky, you can add a bit more flour!
5
Cover with the cinnamon sugar layer. Scoop the dough into 3-tablespoon balls and place them on a baking sheet. Roll and flatten 1/2 tablespoon of the cinnamon mixture, securing it on top of the cookie dough.
6
Bake! After baking, let the pan cool on a wire rack while you make the cream cheese glaze. Once cooled, drizzle the glaze over the tops of the cookies and enjoy!
Storage and Freezing
Storage: Leftover cookies can be stored in an airtight container at room temperature for 2-3 days.
Freezer: You can make the cookie dough ahead of time, freeze the dough balls, and store them in an airtight container or freezer bag for up to 3 months. Before baking, let them come to room temperature. I do not recommend making the cinnamon sugar topping ahead of time, as it is best to make it the day you plan on baking them!
FAQs
This can happen if the butter wasn’t cooled to room temperature or the flour wasn’t measured correctly.
This can happen if the butter is too soft and warm or there isn’t enough flour. Add one teaspoon of flour until it has a malleable, playdough-like texture!
Yes! The cookie dough can be made, scooped, and refrigerated 24 hours in advance. The next day, let the cookies sit at room temperature for 30-60 minutes before baking.
You can, but I found you get the best results with a large cookie scoop!
More Cinnamon Roll Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Cinnamon Roll Cookies
Ingredients
Cinnamon Sugar Topping
- 1/4 cup unsalted butter, room temperature
- 1/4 cup light brown sugar, packed
- 1/3 cup + 2 tablespoons cup all-purpose flour, *See notes below for measuring*
- 2 tablespoons cinnamon
Cookie Dough
- 11 tablespoons unsalted cultured butter
- 1/2 cup + 2 tablespoons light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, *See notes below for measuring*
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Vanilla Cream Cheese Glaze
- 3 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2-4 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
Instructions
- Melt the butter. Set aside to cool to room temperature. Do not use it until it is cooled properly. Otherwise, it will melt the sugar, and the cookies will excessively spread when baking!11 tablespoons (154 g) unsalted cultured butter
- Scrape all of the butter into a mixing bowl and add the sugar and brown sugar. Whisk vigorously to emulsify, about 1 minute.1/2 cup + 2 tablespoons (128 g) light brown sugar, 1/2 cup (100 g) granulated sugar
- Mix in the egg, egg yolk, and vanilla.1 (50 g) large egg, 1 (18 g) large egg yolk, 2 teaspoons vanilla extract
- Fold in the flour, salt, baking powder, and baking soda until thoroughly combined. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.2 cups (260 g) all-purpose flour, 1 teaspoon fine sea salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda
- Preheat the oven to 350 F/180 C. Line two baking sheets with parchment paper and set them aside.
- Then, make the cinnamon sugar topping. Cream the butter and sugar together, then mix in the flour and cinnamon.1/4 cup (56 g) unsalted butter, 1/4 cup (50 g) light brown sugar, 1/3 cup + 2 tablespoons cup (57 g) all-purpose flour, 2 tablespoons cinnamon
- Scoop the cookie dough with a 3-tablespoon cookie scoop, roll each dough ball between your hands until smooth, and then place them on the baking sheet. (There should be 8-9 cookies max on each tray.)
- Then, take 1/2 tablespoon of the cinnamon sugar mixture, roll it into a ball, and press it into a flat, thin disc. Place it on top of one of the cookie dough balls, securing the edges to the dough. Continue with the rest of the cookies.If the cinnamon-sugar mixture is too soft/sticky to do this, you can add one teaspoon of flour at a time to it until it has a malleable texture.
- Bake one tray at a time (the other tray can be left at room temperature until ready to bake) for 11-13 minutes or until the edges are golden brown. Let the trays cool on a wire rack while you make the vanilla glaze.
- Combine the cream cheese and sugar, then whisk in the milk and vanilla until the icing is thick enough to hold its shape when drizzled. Because powdered sugars vary by brand, adjust with more sugar or milk as necessary. Once the cookies are completely cooled, drizzle the tops with the icing and enjoy!3 ounces cream cheese, 1/2 cup (60 g) powdered sugar, 2-4 tablespoons whole milk, 1 teaspoon vanilla bean paste or extract
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
These were delicious and did taste just like cinnamon rolls! I doubled the recipe for a school bake sale and they were a hit. Thanks 😊
these may have been the best cookies i’ve ever had!