Cinnamon Roll Cookies Recipe

I absolutely love this Cinnamon Roll Cookies Recipe because it’s like having the best of both worlds: the soft, buttery texture of sugar cookies combined with the swirled, spicy goodness of cinnamon rolls. When I first tried making it, I didn’t expect these cookies to turn out so chewy and flavorful, but these little rounds of joy quickly became a family favorite around the holidays and for casual weekend treats.

You’ll find that this recipe works beautifully whether you’re baking for a crowd or just craving a fun twist on classic cinnamon rolls without all the fuss of rolling out a big yeast dough. Plus, the cream cheese icing on top ties everything together perfectly, giving you that melty, sweet finish that makes these cookies downright irresistible.

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Ingredients You’ll Need

For this Cinnamon Roll Cookies Recipe, the ingredients all play their part beautifully to give you that perfect balance of sweet, spicy, and creamy. Look for fresh, room-temperature ingredients to make mixing easier and to get the best texture.

• All purpose flour: The base of your cookie dough; provides structure and tender crumb.
• Almond flour: Adds a subtle nutty flavor and moistness—don’t skip it!
• Baking powder: Helps the cookies rise evenly without getting cakey.
• Salt: Enhances all the sweet flavors and balances the cinnamon.
• Unsalted butter: Use room temperature butter for a fluffy dough and melted butter for the filling—both add richness.
• Light brown sugar: Brings a deep caramel flavor essential for cinnamon roll taste.
• Granulated sugar: Balances sweetness and helps with cookie texture.
• Egg: Adds structure and moisture; room temperature helps it blend better.
• Vanilla extract: Gives warmth and rounds out the flavor.
• Cinnamon: The star spice—fresh ground if you can, for the most intense aroma and taste.
• Cream cheese: For that lush icing; make sure it’s softened for easy mixing.
• Powdered sugar: Sweetens the icing and creates a smooth, glossy finish.

Variations

Over the years, I’ve loved mixing up this Cinnamon Roll Cookies Recipe to match different moods or dietary needs—it’s a recipe that invites playfulness so you can make it truly your own.

• Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend and make sure your baking powder is gluten-free; I tried this once and the texture stayed wonderfully soft.
• Spiced Up: I sometimes add a pinch of nutmeg and cardamom to the cinnamon filling for extra warmth—totally elevates the flavor!
• Maple Icing: Replace some vanilla in the cream cheese frosting with maple syrup for a cozy twist; my kids loved this variation around fall.
• Mini Cookies: Roll thinner logs and slice smaller cookies to make bite-sized treats perfect for parties or lunchboxes.

How to Make Cinnamon Roll Cookies Recipe

Step 1: Whisk Together Dry Ingredients

Start by combining all-purpose flour, almond flour, baking powder, and salt in a bowl. Whisking these ingredients first helps distribute the leavening and seasoning evenly, so your dough bakes up flawlessly. I always sift mine lightly just to avoid any lumps and ensure a smooth dough texture.

Step 2: Cream Butter and Sugars

Using a stand mixer with the paddle attachment, beat the room temperature butter with light brown and granulated sugars until fluffy and pale, about 3-4 minutes. This step is crucial because properly creamed butter traps air, helping your cookies rise just right. Don’t rush it—scrape the bowl sides to mix everything evenly.

Step 3: Mix in Wet Ingredients

Lower your mixer speed and add the egg and vanilla. Mix until just combined—overmixing here can lead to tough cookies, so just get everything to come together and stop. I learned this the hard way the first time I tried this recipe.

Step 4: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to your butter-sugar-egg mixture on low speed, mixing until just combined. You want the dough tacky, but not sticky—if it’s sticky, I usually sprinkle a tablespoon or two of flour and fold by hand until it feels just right. Avoid overworking the dough to keep the cookies tender.

Step 5: Roll Out and Chill the Dough

Divide your dough roughly in half and roll each piece into a flat rectangle about ¼ inch thick on parchment paper. Trim the edges for neat logs—this makes slicing easier and more even. Cover each dough rectangle with plastic wrap and chill for 10-15 minutes to firm up, which helps keep the cinnamon roll shape when you roll them up.

Step 6: Prepare and Spread Cinnamon Filling

While your dough chills, melt butter and mix in light brown sugar and cinnamon until smooth. Spread half the filling evenly over each dough rectangle. This step fills the cookies with that classic cinnamon roll goodness, so don’t skimp! Spread it evenly so the spirals bake up look perfectly swirled.

Step 7: Roll the Dough Into Logs and Chill

Using the parchment paper to help, roll the dough rectangles into tight logs, then wrap them loosely in plastic wrap. Pop them in the fridge for at least 2 hours or until very firm—this chilling step is key to cutting clean, uniform cookies without squashing the spirals.

Step 8: Slice and Bake

Preheat your oven to 350°F (177°C) about 20-30 minutes before baking for even heat. Slice the chilled cookie logs into ½ inch rounds and place them on a parchment-lined baking sheet about 2 inches apart. Bake for 11-13 minutes until edges are set and golden brown. This short bake time keeps them soft inside with just the right edge crispness.

Step 9: Cool and Ice Your Cookies

Let the cookies cool on the pan 5 minutes before transferring to a wire rack to cool completely. While the cookies cool, whisk the cream cheese, vanilla, and powdered sugar until smooth to make a luscious icing. Spread a generous amount on top of each cookie—it’s the finishing touch that makes these cookies feel like a treat straight from a bakery.

How to Serve Cinnamon Roll Cookies Recipe

Garnishes

I love adding a little extra cinnamon dust or a light drizzle of extra cream cheese icing on top just before serving. Sometimes, sprinkling crushed pecans or toasted almonds adds a lovely crunch contrast that pairs so well with the soft cookie.

Side Dishes

These cookies pair beautifully with a simple cup of coffee or chai tea for a cozy afternoon snack. For brunch, try serving alongside fresh fruit or a warm bowl of oatmeal to balance the sweetness.

Creative Ways to Present

For holidays, I like arranging these cookies in a spiral on a festive plate or stacking them like a mini cookie cake, drizzled with extra icing and a sprinkle of cinnamon sugar. They also make adorable gifts when wrapped in parchment and tied with a pretty ribbon.

Make Ahead and Storage

Storing Leftovers

I store unfrosted cinnamon roll cookies in an airtight container at room temperature for up to 5 days—it keeps them soft and fresh. Cookies with cream cheese icing should be refrigerated in an airtight box, but honestly, they rarely last more than a day in my house!

Freezing

The unbaked cinnamon roll dough logs freeze wonderfully wrapped tightly in plastic wrap and then foil. When you’re ready to bake, just thaw overnight in the fridge, slice, and bake as usual. This trick has saved me during hectic holiday seasons.

Reheating

To enjoy leftover cinnamon roll cookies warm, pop them in a 300°F oven for 5 minutes or microwave for 10-15 seconds. This revives the soft, gooey texture without melting the icing too much—perfect for that fresh-baked feel.

FAQs

Final Thoughts

This Cinnamon Roll Cookies Recipe has become one of my absolute favorites for sharing comfort and sweetness in a bite-sized form. It’s that perfect cozy feel-good treat that’s surprisingly easy to make—and trust me, once you try these, they’ll become your go-to for meaningful gifts, holiday parties, or when you just want a little homemade indulgence. So grab your rolling pin, turn on some tunes, and dive into this joyful baking adventure—I promise, you’ll love how wonderfully these turn out!

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