Soft & Chewy Cinnamon Roll Cookies with Cream Cheese Frosting: Get That Classic Flavor in Under 2 Hours!
Craving the warm, comforting taste of homemade cinnamon rolls but find yourself short on time? You’re in luck! These incredibly simple and wonderfully sweet cinnamon roll cookies are the perfect solution. They capture all the beloved flavors of a classic cinnamon roll – the rich, buttery brown sugar, the aromatic cinnamon, and the decadent cream cheese frosting – but in a delightful, soft, and chewy cookie form. Say goodbye to lengthy proofing times and intricate rolling techniques, and hello to instant gratification!
Unlike traditional cinnamon rolls that demand hours of attention and multiple steps like swirling and rolling the dough, this recipe streamlines the process. We start with an effortless one-bowl sugar cookie base, then layer it with a generous cinnamon-sugar filling that bakes right on top. A final drizzle of our signature cream cheese frosting completes these irresistible treats. It’s truly everything you adore about cinnamon rolls, reimagined into an easy-to-make, utterly satisfying cookie!
This recipe stands as my number one “dupe” for a classic cinnamon roll, offering all the joy without the extensive commitment. While I adore these cookies, my husband is absolutely obsessed with my fluffy cinnamon roll muffins! Much like these cookies, they deliver the beloved cinnamon roll flavors in a different, equally convenient form.
Why You’ll Fall in Love with These Cinnamon Roll Cookies
Beyond their undeniable deliciousness, these cinnamon roll cookies offer several compelling reasons to become your new go-to treat:
- Speed & Simplicity: Forget yeast, rising times, and complex shaping. This recipe skips the long hours of traditional cinnamon roll making, letting you enjoy fresh-baked goodness in a fraction of the time. You can go from craving to indulging in under two hours, including chilling time!
- Unmistakable Flavor: Each bite delivers that iconic warm, buttery, brown sugar, and cinnamon flavor profile you expect from a cinnamon roll. The textures are a delightful contrast: a soft, chewy cookie base, a tender, sweet cinnamon topping, and a smooth, tangy cream cheese glaze.
- One-Bowl Convenience: The cookie dough comes together in a single bowl, minimizing cleanup and making the baking process even more enjoyable.
- Perfect for Any Occasion: Whether it’s a quick breakfast treat, a delightful afternoon snack, or a show-stopping dessert for guests, these cookies fit the bill. They’re impressive yet approachable.
- No Special Equipment Needed: While a stand mixer can make things easier, all you truly need are a few basic kitchen tools like a whisk, mixing bowls, and baking sheets.
Understanding the Key Components
The magic of these cinnamon roll cookies lies in the harmonious blend of three distinct, yet complementary, layers:
- The Soft Sugar Cookie Base: This isn’t just any sugar cookie. It’s designed to be incredibly soft and chewy, with a hint of vanilla, providing the perfect foundation for the bold cinnamon flavors. The use of both granulated and brown sugar ensures a rich depth of flavor and that coveted tender texture. Using melted, then cooled butter also contributes to the chewy texture we’re after, rather than a cakey one.
- The Rich Cinnamon-Sugar Topping: This is where the “cinnamon roll” essence truly shines. A thick, sweet, and intensely spiced mixture of butter, brown sugar, flour, and generous amounts of cinnamon is flattened and placed on top of each cookie. As the cookies bake, this topping gently melts and melds with the cookie dough, creating a sticky, gooey, irresistible layer. Adding a small amount of flour to the cinnamon sugar mixture helps it maintain its structure and prevents it from spreading too thin during baking, ensuring that satisfying texture.
- The Tangy Cream Cheese Glaze: What’s a cinnamon roll without its signature frosting? Our cream cheese glaze is simple yet essential. Made with softened cream cheese, powdered sugar, a touch of milk, and vanilla, it adds a bright, tangy counterpoint to the sweetness of the cookie and cinnamon topping. Drizzled generously over the cooled cookies, it brings everything together, mimicking the perfect finish of a traditional cinnamon roll.
Recipe Instructions: A Step-by-Step Guide to Perfection
Creating these delightful cookies is a straightforward process, designed for maximum flavor with minimal fuss. Follow these detailed steps to bake your best batch of cinnamon roll cookies!
1
Combine the melted butter and sugars. For the best buttery flavor and a truly superior cookie, I highly recommend using a European-style butter. Its higher fat content compared to regular butter contributes to a richer taste and a more tender crumb. Ensure your melted butter has cooled to room temperature before combining with the sugars. This critical step prevents the sugar from melting prematurely, which could lead to excessively spreading cookies during baking.
2
Mix in the eggs and vanilla. Once your butter and sugars are well combined, add the large egg, egg yolk, and vanilla extract. Whisk thoroughly until the mixture becomes wonderfully glossy and visibly thickened. This ensures proper emulsification, which is key to a smooth, cohesive cookie dough that will bake evenly and result in a superior texture. Using room temperature eggs also helps achieve this smooth consistency.
3
Fold in the dry ingredients. Gently fold in the all-purpose flour, fine sea salt, baking powder, and baking soda until just combined. Be careful not to overmix, as this can lead to tough cookies. Once combined, cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This chilling period is crucial: it allows the butter to firm up and the flour to fully hydrate, preventing the cookies from spreading too much in the oven and making the dough much easier to scoop and handle.
4
Make the brown sugar cinnamon filling. While your cookie dough chills, prepare the irresistible cinnamon-sugar topping. In a separate bowl, cream together the softened butter and brown sugar until smooth. Then, mix in the flour and cinnamon. The resulting mixture should be thick and pliable enough to roll into a small ball and then flatten into a thin disc. If it feels too sticky to work with, gradually add a tiny bit more flour (one teaspoon at a time) until it reaches the desired malleable consistency. This step ensures the topping holds its shape on the cookies.
5
Cover the top of the sugar cookie dough with the cinnamon sugar. Once the cookie dough is chilled, scoop out 3-tablespoon portions and roll them into smooth balls. Take about 1/2 tablespoon of your prepared cinnamon-sugar mixture, roll it into a small ball, and then flatten it into a thin disc between your palms. Carefully place this cinnamon disc on top of each cookie dough ball, gently pressing the edges to secure it to the dough. This creates a beautiful, rustic “swirl” effect without any complicated rolling.
6
Bake the cookies and glaze! Preheat your oven to 350°F (180°C). Arrange the prepared cookie dough balls on baking sheets lined with parchment paper, leaving enough space between them for spreading. Bake one tray at a time for 11-13 minutes, or until the edges are lightly golden brown and the centers are just set. Do not overbake! While the cookies cool on a wire rack, prepare your dreamy cream cheese frosting. Once the cookies are completely cool, drizzle them generously with the frosting. This ensures the frosting sets beautifully and doesn’t melt into the warm cookies.
Expert Tips for Perfect Cinnamon Roll Cookies
Achieving bakery-quality cinnamon roll cookies is simple with a few key tips:
- Don’t Skip the Chilling Time: This is non-negotiable! Chilling the cookie dough allows the butter to re-solidify and the dry ingredients to fully hydrate. This prevents the cookies from spreading excessively in the oven, resulting in that perfect thick, chewy texture.
- Room Temperature Ingredients: Ensure your eggs and cream cheese (for the frosting) are at room temperature. This helps them incorporate smoothly into the mixtures, preventing lumps and creating a more uniform batter and frosting.
- Measure Flour Correctly: For accurate baking, use the “spoon and level” method for flour. Spoon flour into your measuring cup until it overflows, then level off the top with a straight edge. Better yet, use a kitchen scale for the most precise measurements.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to tougher cookies.
- Cool Butter for Cookie Dough: As mentioned in the instructions, ensure the melted butter for the cookie dough has cooled completely. Warm butter will melt the sugars, leading to flat, greasy cookies.
- Adjust Frosting Consistency: The amount of milk needed for the cream cheese glaze can vary depending on the brand and consistency of your cream cheese and powdered sugar. Start with the lower amount and add more gradually until you reach a drizzly but thick consistency.
- Bake One Tray at a Time: For consistent baking, especially if your oven has hot spots, bake one sheet of cookies at a time. This ensures even heat distribution and prevents one batch from being under or overdone.
- Let Cookies Cool Completely: Resist the urge to frost warm cookies! The cream cheese glaze will melt and make a mess. Patience is key for that perfect, set frosting.
Storage and Freezing Instructions
These cinnamon roll cookies are best enjoyed fresh, but they also store well for a delightful treat later:
- At Room Temperature: Store any leftover baked and frosted cookies in an airtight container at room temperature for 2-3 days. The frosting will firm up slightly, but the cookies will remain soft.
- In the Refrigerator: For longer storage, you can keep frosted cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture.
- Freezing Baked Cookies: You can freeze baked and frosted cookies in an airtight container for up to 1 month. Place them in a single layer or separate layers with parchment paper to prevent sticking. Thaw at room temperature.
- Freezing Cookie Dough Balls (Unbaked): For ultimate convenience, freeze the unbaked cookie dough balls (without the cinnamon sugar layer) for up to 3 months. Once scooped and rolled, place them on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. When ready to bake, let the dough balls come to room temperature for about 30-60 minutes, then add the cinnamon sugar topping as instructed, and bake as usual. You might need an extra minute or two of baking time.
Okay, I’m sure you’re in cinnamon roll heaven right now! When you find yourself with a little extra time and want to explore more variations of this classic flavor, you absolutely have to try some of my other cinnamon roll recipes. For a delightful morning kick, check out my caffeine-packed coffee cinnamon rolls, or indulge in the unique sweet and savory combination of my maple bacon cinnamon rolls!
Frequently Asked Questions About Cinnamon Roll Cookies
Can I make these cookies ahead of time?
Yes, absolutely! You can prepare the cookie dough and chill it in the refrigerator for up to 2-3 days before baking. You can also make the cinnamon sugar topping in advance and store it in an airtight container at room temperature. Alternatively, you can freeze the unbaked cookie dough balls as described in the storage section.
What kind of butter is best for these cookies?
I highly recommend using a high-quality European-style unsalted butter for both the cookie dough and the cinnamon sugar topping. Its higher fat content contributes to a richer flavor and a more tender, chewy texture, elevating the overall cookie experience. However, regular unsalted butter will also work well.
Why do I need to chill the cookie dough?
Chilling the cookie dough is a crucial step! It allows the butter to firm up, preventing the cookies from spreading too much in the oven and ensuring they maintain a thick, chewy texture. It also gives the flour time to hydrate, resulting in a more flavorful and tender cookie.
Can I use store-bought cream cheese frosting?
While homemade cream cheese glaze is highly recommended for its fresh, tangy flavor, you can certainly use a good quality store-bought cream cheese frosting in a pinch. You might need to thin it out slightly with a tablespoon or two of milk to achieve a drizzly consistency.
How do I prevent my cookies from spreading too much?
Ensure your melted butter for the cookie dough is properly cooled to room temperature. Chill the cookie dough for the recommended 30 minutes. Also, avoid over-greasing your baking sheets; parchment paper is the best choice for preventing stickiness without adding excess fat that can cause spreading.
Can I add nuts to these cookies?
Yes, that would be a delicious addition! Finely chopped pecans or walnuts could be gently folded into the cookie dough or sprinkled over the cinnamon-sugar topping before baking. This would add an extra layer of texture and flavor.
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
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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
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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
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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
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Mix in the egg, egg yolk, and vanilla.1 (50 g) large egg, 1 (18 g) large egg yolk, 2 teaspoons vanilla extract
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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
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Preheat the oven to 350 F/180 C. Line two baking sheets with parchment paper and set them aside.
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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
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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.)
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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.
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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.
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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
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!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.