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Cinnamon Roll Cookies

Cinnamon roll cookies are rolled with a buttery brown sugar and cinnamon filling, then baked into tender spirals and finished with a drizzle of cream cheese icing. Chilling the dough and log helps the cookies hold their shape as they bake.
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Prep Time 35 minutes
Cook Time 12 minutes
Chilling and setting 1 hour 45 minutes
Total Time 2 hours 32 minutes
Servings: 28 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter softened; for the dough
  • 0.75 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 2.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp fine salt
For the filling
  • 2 tbsp unsalted butter softened; remaining butter
  • 0.5 cup light brown sugar packed
  • 1 tbsp ground cinnamon
For the icing
  • 2 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tbsp milk 1 to 2 tablespoons

Equipment

  • 1 electric mixer
  • 2 18x13-inch baking sheet

Method
 

Make the dough
  1. In a large bowl, beat 1 cup of the butter and the granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  2. Beat in the egg and vanilla until combined, scraping down the bowl as needed.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Add the flour mixture to the butter mixture in two additions and mix on low just until no dry flour remains.
  5. Cover the dough and refrigerate for 30 minutes.
Make the filling and shape the cookies
  1. In a small bowl, stir together the remaining 2 tablespoons butter, brown sugar, and cinnamon until evenly combined.
  2. Roll the chilled dough between two sheets of parchment paper into a 10x14-inch rectangle.
  3. Remove the top sheet of parchment paper.
  4. Spread the filling evenly over the dough, leaving a 1/2-inch border along one 14-inch edge.
  5. Starting at the opposite 14-inch edge, roll the dough tightly toward the bare edge.
  6. Pinch the seam closed and wrap the log.
  7. Refrigerate the log until firm, at least 1 hour.
Bake the cookies
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Slice the log into 1/2-inch rounds.
  4. Arrange the rounds about 2 inches apart on the baking sheets.
  5. Bake for 10 to 12 minutes, switching the sheets between racks and rotating them halfway through, until the edges are set and just beginning to turn golden.
  6. Cool the cookies on the baking sheets for 5 minutes.
  7. Transfer the cookies to a wire rack and cool completely.
Make the icing
  1. Beat the cream cheese and powdered sugar in a small bowl until smooth.
  2. Beat in 1 tablespoon milk; add more milk a teaspoon at a time until the icing is easy to drizzle.
  3. Drizzle the icing over the cooled cookies.
  4. Let the icing set for about 15 minutes before serving.

Notes

For clean spirals, chill the rolled log until firm before slicing. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies without icing for up to 2 months. For a dairy-free variation, use plant-based butter, cream cheese, and milk.