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Cinnamon Roll Cookies

Cinnamon roll cookies are slice-and-bake treats with a tender, buttery dough and a cinnamon-brown sugar spiral. After chilling the logs, bake until the edges are just golden and finish with a quick cream cheese glaze drizzle.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the cookie dough:
  • 2.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 lb unsalted butter, softened about 2 sticks
  • 0.75 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
For cinnamon filling:
  • 3 tbsp unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 2 tbsp cinnamon
For cream cheese glaze:
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Make the cookie dough
  1. Beat the softened butter and granulated sugar until fluffy. Beat until the mixture looks lighter in color and holds a thick, creamy texture.
  2. Add the egg and vanilla extract, then beat until smooth. Mix just until no streaks remain.
  3. Fold in the all-purpose flour, baking powder, and salt. Mix until a cohesive dough forms with no dry pockets.
  4. Divide the dough into two equal halves. Keep one half covered while you roll the other.
Add cinnamon filling and shape logs
  1. Roll one dough half into a 10x8 rectangle on parchment. Aim for an even thickness so the swirl bakes uniformly.
  2. Spread the rectangle with softened butter, then add the packed brown sugar and cinnamon. Cover the surface in an even layer for a clear spiral cross-section.
  3. Roll tightly from the long side into a log. Press gently along the seam to help it seal.
  4. Wrap the log in parchment and repeat with the second dough half. Refrigerate both logs for 1 hour.
Bake and glaze
  1. Preheat the oven to 350F. Line a sheet pan so the sliced cookies can bake without delay.
  2. Slice the chilled logs into 1/2-inch rounds. Place rounds on the sheet pan with space between for slight spreading.
  3. Bake for 10-12 minutes until the edges are just golden. Look for lightly set centers that still feel tender.
  4. Mix the cream cheese glaze ingredients until smooth. Drizzle the glaze over warm cookies right after baking.

Notes

Pro tip: chill the logs fully so the swirl stays crisp when you slice; if the dough softens while slicing, return logs to the refrigerator for 10 minutes. Store baked cookies in an airtight container in the refrigerator up to 4 days. Freeze baked cookies up to 2 months (thaw overnight in the fridge) or freeze the wrapped logs before slicing. For a dairy-light swap, use plant-based cream cheese and butter that cream/soften well for the glaze and filling.