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These delicious Cinnamon Roll Cookies are like traditional cinnamon rolls with a twist! A soft cinnamon cookie with a sweet vanilla glaze, these are going to be a huge hit!
Cookie Cinnamon Rolls
If you’re looking for a new favorite cookie, you have to try these Cinnamon Roll Cookies with Cream Cheese Glaze! Soft cookies with cinnamon flavor and a vanilla cream cheese frosting, they’re going to be a hit every single time you make them.
With a cake-like texture, these cinnamon bun cookies are soft like classic cinnamon rolls, although you may get a slightly crisp edge after baking. Using simple ingredients that you can find at any grocery store, you’re going to love these sweet treats.
Whether you need holiday cookies for a cookie swap, you’re trying to replicate the flavors of the Crumbl Cinnamon Swirl Cookies you once tried, or you just have a hankering for the flavors of a cinnamon roll, these are epic cookies!
Recipe Notes:
Begin with all of your ingredients at room temperature for the best results.
You can use granulated sugar if you don’t have superfine sugar available.
You can use either a large bowl and a hand mixer or combine everything in the bowl of a stand mixer, your choice.
Make sure that the cinnamon cookies have completely cooled before applying the sugar icing.
How To Make Cinnamon Roll Cookie Recipe
Cinnamon Roll Cookies Ingredients:
Cinnamon Roll Cookies: 1/2 cup butter, melted and cooled 1/3 cup light brown sugar 1/3 cup superfine sugar 1 large egg, room temperature 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 tablespoons cornstarch 1 1/4 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder
Cinnamon Roll Icing: 1/2 cup butter, room temperature 4 oz cream cheese, softened 2 1/2 cups powdered sugar 1 1/4 teaspoons ground cinnamon 1 1/2 teaspoons vanilla extract
Supplies Needed:
Large mixing bowl Electric mixer Medium mixing bowl Baking sheets Wire rack
Sugar sifter or mesh strainer Piping bag
Directions:
Take out two baking sheets and line them with parchment paper or wax paper. If you’d prefer, you can also spray each cookie sheet with nonstick cooking spray, but the bottom of the cookies may bake a little bit unevenly.
How To Make Cinnamon Roll Cookies
Step 1: In a large bowl, using an electric mixer on medium speed, beat the melted butter, white sugar, and light brown sugar until the mixture turns light in color.
Step 2: Add the egg and beat until it is well incorporated.
Step 3: Add the vanilla and beat again until it is combined.
Step 4: In a separate bowl, whisk together the flour, salt, cornstarch, cinnamon, baking soda, and baking powder.
Step 5: Add the dry ingredients to the wet ingredients in batches, being sure to scrape the sides of the bowl, and mix until the flour mixture is just combined and a dough forms.
Step 6: Cover the bowl with plastic wrap and refrigerate the cinnamon roll cookie dough for 2 hours.
Step 7: After the time has passed, preheat your oven to 320 degrees.
Step 8: Using a medium cookie scoop or a large spoon, scoop out about 2 tablespoons of dough. Roll the sugar cookie dough between your palms to form ball shapes and place them on the baking sheet, separated by a few inches.
Step 9: Refrigerate both baking trays for 5-10 minutes or until you preheat your oven.
Step 10: Bake the cookies for 18-20 minutes or until they start turning golden brown.
Allow your sugar cookies to cool completely on a wire rack.
How To Make Cinnamon Roll Cookie Icing
Step 1: In a large mixing bowl, cream the butter and cream cheese on medium speed until combined.
Step 2: Sift the powdered sugar in batches into the batter and beat until the mixture turns smooth.
Step 3: Add the vanilla and cinnamon and beat again until combined.
Step 4: Pour the icing into a piping bag and pipe the swirls of icing onto the top of the cookies.
Step 5: Sprinkle some ground cinnamon on top and enjoy!
How To Store Cinnamon Roll Cookies
Store any leftover cookies in an airtight container in the refrigerator for 4-5 days.
How To Freeze Cinnamon Roll Cookies
If you want to freeze these delicious cookies, first refrigerate them for an hour or until the frosting has hardened.
Next, place cookies in a freezer bag or a freezer-safe container and put them in the freezer. Eat your cookies within 6 months for best results.
What Do I Do If I Don’t Have Piping Bags?
If you don’t have a piping bag, you can still make this cinnamon roll design. The first option is to place your cream cheese frosting into a Ziploc bag. Move all of the frosting towards one corner and twist the back end. Cut off the tip of the bag and you have a makeshift pastry bag.
Second, you can use a butter knife to ice the top of the baked cookies and use a sharp knife to draw in the swirls.
Are You Looking For More Delicious Cookie Recipes? Here Are Some Of My Favorites:
These delicious Cinnamon Roll Cookies are like traditional cinnamon rolls with a twist! A soft cinnamon cookie with a sweet vanilla glaze, these are going to be a huge hit!
Prep Time20 minutes
Cook Time20 minutes
Additional Time2 hours
Total Time2 hours40 minutes
Ingredients
Cinnamon Roll Cookies:
1/2 cup butter, melted and cooled
1/3 cup light brown sugar
1/3 cup superfine sugar
1 large egg, room temperature
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Cinnamon Roll Icing:
1/2 cup butter, room temperature
4 oz cream cheese, softened
2 1/2 cups powdered sugar
1 1/4 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
Instructions
Take out two baking sheets and line them with parchment paper.
In a large bowl, using an electric mixer on medium speed, beat the melted butter, white sugar, and light brown sugar until the mixture turns light in color.
Add the egg and beat until it is well incorporated.
Add the vanilla and beat again until it is combined.
In a separate bowl, whisk together the flour, salt, cornstarch, cinnamon, baking soda, and baking powder.
Add the dry ingredients to the wet ingredients in batches and mix until it is just combined and forms a dough.
Cover the bowl with plastic wrap and refrigerate it for 2 hours.
After the time has passed, preheat your oven to 320 degrees.
Using a medium cookie scoop or a large spoon, scoop out about 2 tablespoons. Roll the cookie dough between your palms to form ball shapes and place them on the baking sheet, separated by a few inches.
Refrigerate both baking trays for 5-10 minutes or until you preheat your oven.
Bake the cookies for 18-20 minutes or until they start turning golden-brown.
Allow them to cool completely on a wire rack.
In a large mixing bowl, cream the butter and cream cheese on medium speed until combined.
Sift the powdered sugar in batches into the batter and beat until the mixture turns smooth.
Add the vanilla and cinnamon and beat again until combined.
Pour the icing into a piping bag and pipe the swirls of icing onto the top of the cookies.
Sprinkle some ground cinnamon on top and enjoy!
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Step 2: Add the egg and beat until it is well incorporated.
Step 5: Add the dry ingredients to the wet ingredients in batches, being sure to scrape the sides of the bowl, and mix until the flour mixture is just combined and a dough forms.
Step 8: Using a medium cookie scoop or a large spoon, scoop out about 2 tablespoons of dough. Roll the sugar cookie dough between your palms to form ball shapes and place them on the baking sheet, separated by a few inches. 
Step 10: Bake the cookies for 18-20 minutes or until they start turning golden brown.
Step 2: Sift the powdered sugar in batches into the batter and beat until the mixture turns smooth.
Step 3: Add the vanilla and cinnamon and beat again until combined.
Step 4: Pour the icing into a piping bag and pipe the swirls of icing onto the top of the cookies.
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