Go Back Email Link
+ servings
cinnamon roll cookies

Cinnamon Roll Cookies

Aromatic cinnamon with a delicate, buttery cookie host.
Prep Time 30 mins
Cook Time 30 mins
chilling time 1 hr
Total Time 2 hrs
Course Dessert, Snack
Cuisine American
Servings 36 cookies
Calories 75 kcal


  • stand mixer
  • large bowl
  • saucepan



  • 1 cup butter unsalted, at room temperature
  • ¾ cup sugar
  • 1 lg egg
  • 1 tsp vanilla extract
  • cups flour
  • 1 tsp salt kosher works well
  • ½ tsp baking powder
  • ½ tsp baking soda

Cinnamon Filling

  • 4 tbsp butter unsalted, room temperature
  • ½ cup dark brown sugar
  • 2 tbsp ground cinnamon optional: reduce to 1 tbsp if you prefer
  • ¼ tsp salt kosher, if you prefer
  • ¼ cup flour

Cream Cheese Glaze

  • 2 tbsp cream cheese at room temperature
  • 1 tbsp butter unsalted, at room temperature
  • 2 tbsp cream may substitute milk or water
  • 1 tsp vanilla extract
  • 1 cup confectioners' sugar
  • pinch salt


Make the Dough

  • Using the paddle attachment with your stand mixer, cream the butter with the sugar on medium-high speed until light and fluffy, usually about 5 minutes.
  • Add the egg and vanilla. Mix to combine.
  • In a large bowl, whisk the flour, salt, baking powder and baking soda together. Add this mixture to the butter mixture.
  • Mix on low speed just until it forms into a dough. Scrape the sides of the bowl to ensure it mixes completely.
  • Put the dough onto a large sheet of parchment paper. Pat it into a 9-inch by 12-inch rectangle. Set aside.

Make the Filling

  • In a small saucepan, melt the butter over medium heat. Continue cooking, mixing gently to prevent burning, until it turns a fragrant, golden brown color.
  • Remove from heat and immediately stir in the brown sugar, cinnamon, salt, and flour. This will have the consistency of a thick paste.
  • Use a spatula to spread the filling onto the dough in an even layer.
  • Starting with the long edge, roll the dough in a spiral as if it were a cinnamon roll. Use the parchment paper to help roll it.
  • Wrap in plastic wrap. Chill in your refrigerator for about an hour.
  • Near the end of the hour of chilling, Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Using a sharp knife, slice the dough into 1/4 inch rounds. Place them on the baking sheets about 1-1/2 inches apart.
  • Back about 10-12 minutes, until the edges begin to turn golden brown. For even baking, rotate the sheets after about 5 minutes.
  • Transfer to a cooling rack.

Make the Glaze

  • While the cookies cool, whisk together the cream cheese, cream, butter, and vanilla until combined. Add the confectioners' sugar and salt. Whisk to form a very thick glaze that will dribble from the spoon.
  • When cookies are completely cool, use a spoon to drizzle a little glaze on each.
  • These cookies are best the day they are baked but do store in an airtight container for a few days.


You can reduce the sugar calories by substituting equal amounts of Swerve or Allulose.


Calories: 75kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 117mgPotassium: 30mgFiber: 1gSugar: 8gVitamin A: 39IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Keyword cinnamon
Tried this recipe?Let us know how it was!