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Bird's eye view of Cinnamon Roll Cookies on a countertop.
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4.5 from 4 votes

Cinnamon Roll Cookies

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 Time30 mins
Cook Time14 mins
Refrigeration Time2 hrs
Total Time44 mins
Course: Dessert
Cuisine: American
Keyword: Cinnamon Roll Cookies
Servings: 24 cookies
Calories: 366kcal


Cookie Dough

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


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


  • 2 tablespoons cream cheese  softened
  • 2 tablespoons butter  softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoons milk


  • 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.



Serving: 1cookie | Calories: 366kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 206mg | Potassium: 75mg | Fiber: 1g | Sugar: 33g | Vitamin A: 455IU | Calcium: 32mg | Iron: 2mg