When I’m craving my homemade cinnamon rolls but don’t have hours to spare, I make these simple and sweet cinnamon roll cookies instead! They have the same warm, buttery brown sugar cinnamon flavor of a cinnamon roll, but in a soft and chewy cookie form.
Instead of swirling or rolling the cookie dough (which, let’s be honest, is just as much work as making the real thing), I keep it simple with a one-bowl sugar cookie base, layer of cinnamon-sugar filling baked on top, and a drizzle of classic cream cheese frosting. They’re everything you love about cinnamon rolls, just in an easy, cookie form!
This is my #1 recipe dupe for a classic cinnamon roll. My husband, however, is obsessed with my fluffy cinnamon roll muffins! Just like this recipe, they feature the same flavors as a cinnamon roll, just in muffin form instead.
Recipe Instructions
1
Combine the melted butter and sugar. My secret to the best buttery flavor is using a European-style butter, which has a higher fat content than regular butter.
2
Mix in the eggs and vanilla. Once combined, the mixture should look glossy and thickened, as seen above.
3
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 brown sugar cinnamon filling. 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 the top of the sugar cookie dough with the cinnamon sugar. Roll and flatten 1/2 tablespoon of the cinnamon mixture, securing it on top of the cookie dough.
6
Bake the cookies! After baking, let the pan cool on a wire rack while you make the cream cheese frosting glaze. Once cooled, drizzle the over the tops of the cookies.
Okay I’m sure you’re in cinnamon roll heaven right now, so when you have extra time on your hands, you have to try some of my other cinnamon roll recipes, like my caffeine packed coffee cinnamon rolls or my sweet and savory maple bacon cinnamon rolls!
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!
Soft Cinnamon Roll Cookies with Cream Cheese Icing
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 😊