Soft Cinnamon Roll Cookies with Cream Cheese Icing
These cinnamon roll cookies have all the flavors of a classic cinnamon roll in a soft, chewy cookie! Made with a buttery sugar cookie dough, a layer of brown sugar cinnamon filling, and a drizzle of cream cheese frosting, these cookies are completely irresistible. No rolling or swirling—just mix, bake, and enjoy in one hour!
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!
- Scrape all of the butter into a mixing bowl and add the sugar and brown sugar. Whisk vigorously to emulsify, about 1 minute.
- Mix in the egg, egg yolk, and vanilla.
- 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.
- 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.
- 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!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage/Freezing: Keep leftover cookies in an airtight container at room temperature for 2-3 days. You can freeze the cookie dough balls for up to 3 months (without the cinnamon sugar layer.) When ready to bake, let the dough come to room temperature, then top with the cinnamon sugar, and bake!
