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Cinnamon Roll Cookies take all the goodness of cinnamon rolls and combines it with sugar cookies for one outrageously delicious cookie that people go crazy for!

Hand holding a Cinnamon Roll Sugar Cookie.

This cookie is a must make. It does take a long time to make as it requires two separate refrigeration times, but the effort is well worth it. This cookie is super soft and has the perfect sugar cookie dough with a delicious cinnamon swirl rolled in. It’s topped off with a cream cheese glaze to complete the cinnamon roll look and feel.

Frequently Asked Questions

Do I have to have a stand mixer to make this recipe?

No, this recipe can be made using a hand mixer as well as the stand mixer. Your dough will get rather thick so a stand mixer is the preferred kitchen tool, but a hand mixer will also work.

Do I have to use cream cheese in the glaze? Is the glaze optional?

A cream cheese glaze is our preferred glaze, but you can also use a more traditional butter-based glaze instead. Simple replace the cream cheese with an equal amount of butter, which means you’ll need 4 tablespoons of butter total for the glaze. Some prefer their cinnamon roll cookie to remain un-glazed which is also a delicious option. Use the glaze as a matter of personal preference.

Bird's eye view of Cinnamon Roll Cookies on a countertop.

If you like this recipe you may be interested in some of our other delicious cookie recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bird's eye view of Cinnamon Roll Cookies on a countertop.
Cinnamon Roll Cookies take all the goodness of cinnamon rolls and combines it with sugar cookies for one outrageously delicious cookie that people go crazy for!
Prep Time 30 minutes
Cook Time 14 minutes
Refrigeration Time 2 hours
Total Time 44 minutes
Ingredients

Cookie Dough

  • cup  salted butter softened
  • 1 1/4  cups  granulated sugar
  • 1/4  cup  cream cheese
  • tablespoons  corn syrup
  • teaspoon  vanilla extract
  • 1/4  teaspoon  almond extract
  • large egg
  • cups  all-purpose flour
  • teaspoon  baking powder
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  baking soda

Filling

  • 1/2 cup butter  softened
  • 1 cup  brown sugar
  • 2 teaspoons ground cinnamon

Glaze:

  • tablespoons  cream cheese  softened
  • tablespoons  butter  softened
  • cup  powdered sugar
  • 1/2  teaspoon  vanilla
  • 1 1/2  tablespoons  milk
Instructions
  • In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the paddle attachment. Mix in the corn syrup, vanilla, almond extract, and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.
  • Mix in flour, baking powder, salt, and baking soda until everything is mixed in. Divide dough into two equal pieces. Wrap dough balls in plastic wrap and chill in the fridge 1 hour.
  • Make filling: In a small mixing bowl use a hand mixer to beat together butter, brown sugar, and cinnamon until well mixed, about 2 minutes. 
  • Preheat oven to 375 degrees F. Lightly grease a baking sheet or line with parchment paper.
  • On a lightly floured surface, roll each dough ball out into a large 15 inch by 8 inch rectangle. Spread filling out in an even layer. Working from the long end roll the dough up tightly to form a long log. For the best cookie shape, wrap the dough logs in plastic wrap and chill 1 hour. Slice the logs into 1 inch cookies. Place cookies on prepared baking sheet.
  • Bake in the preheated oven for 10 minutes. Remove from oven and cool for 2 to 3 minutes on the pan before carefully removing to cool completely on a cooling rack.
  • Make glaze: use a hand mixer to whip cream cheese and butter together until light and fluffy. Slowly beat in powdered sugar, vanilla, and milk. Drizzle over cooled cookies.
Notes
Course: Dessert
Cuisine: American
Keyword: Cinnamon Roll Cookies

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Hafsa

5 stars
Hi Rachel. I just love your recipes!!
In this recipe,what can I use instead of corn syrup?

Anika

5 stars
Can you make the logs ahead of time and leave them in the fridge overnight?

Maureen DeMone

Love you videos. You are wonderful. So easy to follow

Janet P.

Hey! First let me say I love your recipes. I wish I had time to make all of your recipes! I will rate this recipe after I make it that’s why I did not rate it yet. How long will they last in an air tight container at room temperature? Can I use Sugar in the Raw for the cookie dough and the filling? I just don’t want it to be crunchy but baking it usually makes it soft. I think it would be crunchy in the glaze right? Just wanted your expert opinion. Thank you very much. Janet

Hi Rachel! I love this recipe, and I can’t say how much my daughter loves it too! It’s going to be the perfect excuse to get together in the kitchen and cook them. I’d like to do your recipe from the beginning right to the end, but I consider the amount of sugar is excessive if I make the glaze. Do you think the cookies will miss it? ha ha ha.
Thanks for the recipe!

I’m very excited to see and make new recipes! Still looking for a no bake cookie recipe using a cup of peanut butter along with the cocoa. I love cookies and other baked goods! ?

NINA Waers

Love these cinnomomrolled cookies

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