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Best Cinnamon Roll Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 15 reviews

  • Author: Sara
  • Total Time: 2 hours 27 minutes
  • Yield: 40 cookies

Description

These Best Cinnamon Roll Cookies perfectly capture the warm, sweet flavors of classic cinnamon rolls in a soft, buttery cookie form. Made with a cream cheese and butter rich dough, they feature a cinnamon-sugar swirl rolled inside, baked until tender and topped with a creamy vanilla glaze. Ideal for dessert or an indulgent snack, these cookies come out fluffy and full of cinnamon spice, offering all the cozy satisfaction of cinnamon rolls without the fuss of yeast dough.

Ingredients

Dough

  • 3 1/4 cups (460g) all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (226g) unsalted butter, at cool room temperature
  • 8 oz. (226g) cream cheese, at cool room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract

Cinnamon Sugar Filling

  • 6 Tbsp (85g) unsalted butter, melted
  • 2/3 cup (135g) brown sugar, divided
  • 1 Tbsp ground cinnamon (preferably Saigon cinnamon)

Icing

  • 1 1/2 cups (180g) powdered sugar, plus more to thicken if needed
  • 3 Tbsp whole milk
  • 1/2 tsp vanilla extract

Instructions

  1. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly incorporated.
  2. Cream Butter, Cream Cheese, and Sugar: Using an electric stand mixer, cream together 1 cup softened butter, cream cheese, and granulated sugar on medium-high speed for about 2 minutes until the mixture is light and fluffy, scraping down the bowl as needed.
  3. Add Egg and Vanilla: Mix in the egg until fully combined, then blend in 1 1/2 tsp vanilla extract. Scrape down the bowl again to ensure even mixing.
  4. Incorporate Dry Ingredients: On low speed, add the flour mixture to the wet mixture and combine until just incorporated. Divide the dough into two equal portions.
  5. Chill Dough: Shape each portion into a roughly 5-inch square. Cover with plastic wrap and refrigerate for 1 1/2 to 2 hours until firm and easier to handle. Meanwhile, preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper.
  6. Roll Out Dough: Remove one chilled dough portion and generously flour your work surface and top of the dough. Roll it into a 12 by 10-inch rectangle, pinching any cracked edges back together.
  7. Prepare Cinnamon Sugar: Mix 1/3 cup of brown sugar with 1/2 tablespoon cinnamon using your fingertips to blend evenly.
  8. Butter and Sprinkle Sugar Mixture: Brush the dough’s surface with 3 tablespoons of melted butter, leaving a 1/2-inch strip uncovered along one long edge. Immediately sprinkle the cinnamon sugar evenly over the butter, again leaving the uncovered edge bare.
  9. Roll Dough Log: Starting from the side opposite the uncovered edge, roll the dough tightly into a log shape. Use a bench scraper if the dough sticks and pinch any cracks back together as you roll.
  10. Seal Edge: Lightly brush a fingertip with water and seal the exposed edge of the dough log to keep it closed.
  11. Slice Cookies: Use dental floss to slice the log into just over 1/2-inch thick slices (about 20 per log). If floss doesn’t cut through fully, finish with a knife.
  12. Bake Cookies: Arrange about 12 slices on the parchment-lined baking sheet. Bake at 350°F for 11 to 12 minutes until just set. Let cool 10 minutes on the pan, then transfer to a wire rack to cool completely.
  13. Repeat Baking: Repeat the rolling, slicing, and baking process with the second dough portion, including baking any extra slices held in the refrigerator.
  14. Make Icing: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more powdered sugar for thick spreading, or milk to thin for drizzling.
  15. Finish Cookies: Either drizzle the icing over the cooled cookies or spread a thin layer on the bottom side of each cookie. Allow icing to set completely before serving.

Notes

  • Use cool room temperature cream cheese and butter to ensure smooth mixing and a tender dough.
  • Pre-chilling the dough makes it easier to roll out and helps maintain shape during baking.
  • Dental floss makes the cleanest slices without squashing the dough log.
  • You can adjust the icing thickness depending on whether you prefer a drizzle or a spread.
  • These cookies keep well in an airtight container for up to 5 days and can be frozen before or after baking.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/best-cinnamon-roll-cookies-recipe/