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Cinnamon Roll Cookies

Cinnamon roll cookies are slice-and-bake spirals with a cinnamon-brown sugar ribbon baked until the edges turn just golden. Refrigerate the rolled dough for clean 1/2-inch rounds, then drizzle a quick cream cheese glaze over warm cookies.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 2.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
Cinnamon filling
  • 3 tbsp unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 2 tbsp cinnamon
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 unsalted butter, softened and granulated sugar until fluffy. Add egg and vanilla extract, then beat until smooth.
  2. Fold in all-purpose flour, baking powder, and salt just until the dough comes together. Divide the dough in half.
Make the cinnamon filling and roll the dough
  1. Roll each dough half into a 10x8 rectangle on parchment. Spread unsalted butter, softened over the rectangle.
  2. Sprinkle brown sugar, packed and cinnamon over the buttered dough. Press lightly so the cinnamon sugar adheres.
  3. Roll tightly from the long side into a log. Wrap in parchment and refrigerate 1 hour.
Bake and glaze
  1. Preheat the oven to 350°F. Slice the chilled logs into 1/2-inch rounds.
  2. Bake on a sheet pan for 10-12 minutes, until the edges are just golden. Let cool briefly, then drizzle cream cheese glaze over the warm cookies.
  3. Mix cream cheese, powdered sugar, milk, and vanilla until smooth enough to drizzle. Drizzle over the warm cookies right after baking.

Notes

For the cleanest spiral rounds, keep the logs well-chilled and slice with steady pressure—aim for 1/2-inch thickness for even bake time. Store cookies airtight in the refrigerator for up to 4 days; the glaze is best within 1–2 days. Freeze baked cookies (unglazed or glazed) up to 2 months; thaw overnight in the fridge and re-drizzle with fresh glaze if desired. For a lower-sugar option, replace powdered sugar with a 1:1 baking-style powdered sweetener and taste the glaze consistency before drizzling.