Yield: 18 cookies

Cinnamon Roll Cookies

Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes

Cinnamon Roll Cookies turn the cinnamon sugar goodness of the gooey breakfast treat into easy-to-eat dessert! Drizzled with sweet cream cheese icing, these cinnamon cookies are an instant new favorite.


For the Cookies

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon

For the filling

  • 3 Tablespoons unsalted butter, melted
  • ½ cup light brown sugar, packed
  • 1 Tablespoon cinnamon

For the icing

  • 1 cup powdered sugar
  • 2 Tablespoons cream cheese, softened
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extact


  1. Ina large mixing bowl, combine the butter, sugar, and brown sugar with the paddle attachment. Beat on medium high for 3-4 minutes, until pale in color and mixture is fully combined. Scrape down sides of the bowl as needed.
  2. Add in the egg and vanilla extract, mix until incorporated.
  3. Add flour, cornstarch, baking powder, salt, and cinnamon just until blended.
  4. Drop cookie dough onto a piece of plastic wrap and refrigerate for about 15-20 minutes.
  5. Roll out chilled cookie dough into a 12x10-inch rectangle (on a floured piece of parchment paper or silicone baking mat).
  6. Spread the melted butter onto the cookie dough. In a small bowl, combine the brown sugar and cinnamon for the filling. Sprinkle evenly over the melted butter.
  7. Use the silicone mat or parchment paper to tightly roll the cookie dough from the long side. If dough cracks slightly, use fingers to smooth it out (some cracks are okay).
  8. Wrap dough in plastic wrap and freeze for about 15-20 minutes.
  9. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper (or silicone baking mat).
  10. Slice cookies with a sharp knife about ½-inch in thickeness. Place cookies 2-3 inches apart on the cookie sheet.
  11. Bake for 12-15 mninutes, or until the edges begin to brown. Let the cookies cool on baking sheet for about 10 minutes before transferring to wire rack (lined with parchment paper, optional) to cool completely.
  12. For the icing, whisk together all the ingredients until smooth. Drizzle over cooled cookies.


  • Store cookies in airtight container in the refrigerator (or room temperature) for up to 5 days.
  • Freeze cookies in airtight container for up to 3 months.
  • If dough is too cold before rolling it will crack. Allow to sit for a few minutes and try rolling again.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 282Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 104mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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