These cinnamon roll cookies have a chewy sugar cookie base, topped with a cinnamon sugar mixture, and finished with cream cheese frosting swirl. Easy to make and taste like a cinnamon roll in cookie form.
WHY YOU’LL LOVE THESE Cinnamon roll cookies
Perfect chewy texture. The sugar cookie base is perfectly chewy.
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
Tastes like a cinnamon roll. With the sweet cookie base, cinnamon sugar topping, and cream cheese icing; these cookies taste like a cinnamon roll.
INGREDIENTS
Here are some notes on the ingredients. For the full recipe check out the recipe card below.
- Butter- I used salted butter, be sure it is at room temperature.
- White sugar- Used to sweeten the cookie and cinnamon sugar.
- Brown sugar- Used to sweeten the cinnamon sugar. Be sure to pack it well.
- Cinnamon- Used to get that cinnamon roll flavour.
- Flour- I use all purpose flour.
- Baking Soda- A levelling agent.
- Baking Powder- A levelling agent.
- Cream Cheese- Use full fat cream cheese.
- Powdered Sugar- Also called icing sugar.
- Vanilla- To flavour the cookie and cream cheese frosting.
- Egg- Used to bind the cookie.
Step by Step Instructions
Preheat the oven to 350 F and lining baking trays with parchment paper.
Cookie Base
In a large bowl or in a stand mixer with the paddle attachment on beat butter and white sugar together until light and fluffy. This usually takes about 3 minutes.
Add in the egg and vanilla and mix till well incorporated.
In a separate large bowl whisk flour, baking soda, baking powder, and salt.
Pour the dry ingredients into the wet and mix till combined. Set aside.
Cinnamon Sugar Mixture
In a medium bowl mix together the butter, white sugar, brown sugar, four, and ground cinnamon. Set aside.
Assembling the Cookies
Scoop 3 tbsp worth of dough into a ball and place on the baking trays 2 inches apart.
Scoop a little over 1/2 TBSP of the cinnamon sugar mixture. Roll into a ball. Place on top of the cookie dough. Gently press the cinnamon sugar ball down a little so it sticks on top of the ball.
Bake cookies for 13 minutes or until bottoms are a light brown. Let cookies cool on the baking sheet before moving.
Cream Cheese Swirl
Once cookies are fully cooled to room temperature you can make the cream cheese swirl.
In a bowl combine cream cheese, butter, vanilla, and powdered sugar. Mix until smooth and creamy.
Add cream cheese mixture into a piping bag or a large ziplock bag. Snip a small opening and pipe on the cream cheese frosting in a swirl pattern.
FREQUENTLY ASKED QUESTIONS
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
STORING THE COOKIES
Store the cookies in an airtight container in the fridge. The keep well up to four days.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES SMALLER?
No, these cookies are best made at full size. I find when smaller the topping spills out more.
If you make these cinnamon roll cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
- Coffee Cake Cookies
- Twix Cookies
- Rolo Oatmeal Cookies
- Soft and Chewy Ginger Cookies
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Cinnamon Roll Cookies
Equipment
- large bowl
- medium bowl
- measuring cups
- baking pan
Ingredients
Cookie Base
- 1 C salted butter at room temperature
- 1 & 1/3 C white sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 & 1/2 C all purpose flour spooned and levelled*
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon Sugar
- 6 tbsp salted butter at room temperature
- 4 tbsp white sugar
- 4 tbsp brown sugar
- 4 tsp ground cinnamon
- 4 tbsp all purpose flour
Cream Cheese Swirl
- 4 oz full fat cream cheese at room temperature
- 2 tbsp salted butter
- 1/2 tsp vanilla extract
- 1 C powdered sugar
Instructions
- Preheat the oven to 350 F and lining baking trays with parchment paper.
Cookie Base
- In a large bowl or in a stand mixer with the paddle attachment on beat butter and white sugar together until light and fluffy. This usually takes about 3 minutes.1 C salted butter, 1 & 1/3 C white sugar
- Add in the egg and vanilla and mix till well incorporated.1 large egg, 2 tsp vanilla extract
- In a separate large bowl whisk flour, baking soda, baking powder, and salt.2 & 1/2 C all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Pour the dry ingredients into the wet and mix till combined. Set aside.
Cinnamon Sugar
- In a medium bowl mix together the butter, white sugar, brown sugar, four, and ground cinnamon. Set aside.6 tbsp salted butter, 4 tbsp white sugar, 4 tbsp brown sugar, 4 tsp ground cinnamon, 4 tbsp all purpose flour
Assembling the Cookies
- Scoop 3 tbsp worth of dough into a ball and place on the baking trays 2 inches apart.
- Scoop a little over 1/2 TBSP of the cinnamon sugar mixture. Roll into a ball. Place on top of the cookie dough. Gently press the cinnamon sugar ball down a little so it sticks on top of the ball. (See photo above).
- Bake cookies for 13 minutes or until bottoms are a light brown. Let cookies cool on the baking sheet before moving.
Cream Cheese Swirl
- Once cookies are fully cooled to room temperature you can make the cream cheese swirl.
- In a bowl combine cream cheese, butter, vanilla, and powdered sugar. Mix until smooth and creamy.4 oz full fat cream cheese, 2 tbsp salted butter, 1/2 tsp vanilla extract, 1 C powdered sugar
- Add cream cheese mixture into a piping bag or a large ziplock bag. Snip a small opening and pipe on the cream cheese frosting in a swirl pattern.
Crosby
Listen, your recipes are out of this world! Every single time I make your recipes, I feel like I’m in heaven! Thank you so much.
Jessie M
Thank you!!
Libby Richards
These are amazing! Making them was so easy and they were a hit will all my friends!
Jessie M
Awesome! Glad you enjoyed them 🙂
Natalie Rudolph
Delicious! Super soft and tastes exactly like a cinnamon roll! Do take her seriously when she says not to try to make them smaller, I tried with a few and the cinnamon definitely slides off. Will be saving this recipe!