Explore Recipe Detail

Cinnamon Roll Cookies Recipe

My Cinnamon Roll Cookies recipe is everything you love about cinnamon rolls — the cinnamon sugar, the glaze — in cookie form!

30 Servings

Prep Time: 30 min Cook Time: 12 min Total Time: 42 min

https://www.biggerbolderbaking.com/cinnamon-roll-cookies/

Make The Cookie Dough
In a medium bowl or with a stand mixer, beat the butter, brown sugar, and granulated sugar for a few minutes, until fluffy.
Add the egg yolk, cornstarch, vanilla extract, and salt. Beat until combined.
Fold in the flour until fully mixed. Wrap the dough well and refrigerate for 30 minutes, until firm.
Once chilled, place the dough on a lightly floured surface. Roll it into a 10x12-inch (25 ½x30 ½ cm) rectangle.
Make The Cinnamon Filling
In a small bowl, combine the brown sugar, cinnamon, and melted butter, then spread evenly over the surface of the dough.
Starting at a longer end, roll the dough into a tight, even log. Wrap the log well with plastic wrap and refrigerate until very firm, at least 2 hours.
Once ready to bake, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unwrap the log of dough, slice into ¼-inch (6mm) thick slices, and place them 1-inch (2 ½cm) apart on your prepared cookie sheet.
Bake for 10-12 minutes, until the cookies are just beginning to brown on the edges. Transfer to a rack to cool completely.
Prepare The Cream Cheese Glaze
In a small bowl, whisk the cream cheese, milk, and vanilla extract until smooth, then whisk in the powdered sugar.
Drizzle the glaze over the cooled cookies and let them set for about 30 minutes before serving. Store leftover cookies in an airtight container for up to 2 days.

Ingredients

1 cup (8oz/225g) butter (softened)

½ cup (3oz/85g) dark brown sugar

¼ cup (2oz/57g) granulated sugar

1 large egg yolk (at room temperature)

2 teaspoons cornstarch

1 teaspoon vanilla extract

½ teaspoon salt

2 cups (10oz/284g) all-purpose flour

½ cup (3oz/85g) dark brown sugar

2 ½ teaspoons cinnamon

2 tablespoons (1oz/30g) butter (melted)

2 tablespoons (1oz/30g) cream cheese (softened)

1 tablespoon milk

¼ teaspoon vanilla extract

1 cup (4oz/115g) powdered sugar (sifted)

Instructions

Step 1

Make The Cookie Dough

Step 2

In a medium bowl or with a stand mixer, beat the butter, brown sugar, and granulated sugar for a few minutes, until fluffy.

Step 3

Add the egg yolk, cornstarch, vanilla extract, and salt. Beat until combined.

Step 4

Fold in the flour until fully mixed. Wrap the dough well and refrigerate for 30 minutes, until firm.

Step 5

Once chilled, place the dough on a lightly floured surface. Roll it into a 10x12-inch (25 ½x30 ½ cm) rectangle.

Step 6

Make The Cinnamon Filling

Step 7

In a small bowl, combine the brown sugar, cinnamon, and melted butter, then spread evenly over the surface of the dough.

Step 8

Starting at a longer end, roll the dough into a tight, even log. Wrap the log well with plastic wrap and refrigerate until very firm, at least 2 hours.

Step 9

Once ready to bake, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 10

Unwrap the log of dough, slice into ¼-inch (6mm) thick slices, and place them 1-inch (2 ½cm) apart on your prepared cookie sheet.

Step 11

Bake for 10-12 minutes, until the cookies are just beginning to brown on the edges. Transfer to a rack to cool completely.

Step 12

Prepare The Cream Cheese Glaze

Step 13

In a small bowl, whisk the cream cheese, milk, and vanilla extract until smooth, then whisk in the powdered sugar.

Step 14

Drizzle the glaze over the cooled cookies and let them set for about 30 minutes before serving. Store leftover cookies in an airtight container for up to 2 days.