I love cookies and I absolutely adore cinnamon rolls. So when the craving for both hit… well, I had to put them together, and my cinnamon roll cookies were the happy result!
Cinnamon roll cookies HEAVEN
Let me share just a few reasons why I believe these cookies are just divine:
- A favourite flavour. Cinnamon and sugar is a flavour combination loved the world over, and it is so easy to see why! Comforting and cosy, the warming flavour of cinnamon works perfectly with the sweetness of the sugar.
- Everyday ingredients. Using easily found ingredients, most of which you probably already have at home, these beauties really can be whipped up in a flash!
- Homely baking. Cookies have always been something that reminds me of home baking, something made by mum or grandma. These easy cinnamon roll cookies always sit firmly in the “comfort food” category of bakes for me.
- Make ahead for convenience. Because these rolled cinnamon cookies need to be chilled before baking, they are also perfect to be made way ahead of time and frozen until you are ready to bake them! This means stress free baking and delicious cookies. Win-win!
Ingredients for cinnamon roll cookies
- Unsalted butter: I like to use unsalted butter so I can control how much salt is in my bakes.
- Sugar: gives sweetness to the shortbread cinnamon cookies.
- Vanilla: for a subtle and delicious flavour in the cinnamon roll sugar cookies.
- Egg: helps with the binding and structure of the cookies.
- Flour: I use plain (all purpose) flour to make these shortbread biscuits.
- Baking powder: the leavening agent in this bake.
- Salt: enhances the flavours in the bake. You will not taste it, I promise!
- Cinnamon: for that signature cosy flavour in these cinnamon rolls cookies.
- Cream cheese: to make the cream cheese icing drizzle to decorate the best cinnamon roll cookies.
Equipment needed to make these cinnamon cookies
- Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the cookies, so I would definitely take the plunge if you have not already.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp), a set of dedicated measuring spoons is a must! These are far more accurate than everyday eating spoons, and are really easy to get hold of too.
- Mixing bowl*: to mix all the ingredients together to make the best cinnamon sugar roll cookies.
- Handheld electric mixer*: investing in a good electric mixer is a brilliant help with all baking, and will make baking these cinnamon roll cookies a total breeze!
- Sieve*: to remove lumps from the dry ingredients, ensuring everything gets mixed together evenly.
- Spatula*: to help with mixing ingredients and scraping the mixing bowl down.
- Rolling pin*: for rolling out the cookie dough. If you do not have a rolling pin, get creative! A tall glass or even a wine bottle works well!
- Offset spatula*: this angled tool makes the job of spreading the cinnamon sugar filling for cookies so much easier than a regular spatula or knife.
How to make cinnamon roll cookies
These cinnamon roll cookies are such fun to make! First make the cookie dough, then mix together the cinnamon sugar filling before spreading over the cookie dough. Roll it up before freezing to firm up. Then simply slice the cookies and bake before drizzling with the cream cheese glaze. Enjoy!
For the cookies
Step 1: Cream the butter and sugar together for a few minutes until paler and really soft. Beat in the vanilla and egg until evenly combined.
Step 2: Sift in the flour, baking powder and salt, then beat until everything comes together into a smooth dough.
Step 3: Place a large piece of parchment paper on the work surface, then tip the dough on top, smooshing together until smooth. Roll out the dough into a rectangle about 10″ x 8″ in size, trying to keep the edges as straight as possible.
Step 4: In a separate small bowl, make the cinnamon filling by combining the melted butter, brown sugar and cinnamon together until evenly mixed.
Step 5: Spread the cinnamon sugar mixture over the rolled out dough, smoothing it evenly right to the edges.
Step 6: Starting at one long end, tightly roll the dough up to make the spiral pattern. Seal the end of the dough once rolled, then wrap the cookie dough log tightly in cling film and place in the freezer for at least 30 minutes.
Step 7: Preheat the oven to 180C/350F and line a couple of baking trays with parchment paper. Once the dough has chilled, cut the log into slices ½” thick and place on the prepared baking trays, allowing a little space in between each cookie. Bake for 9-10 minutes until the cookies are no longer shiny and are only just starting to brown on the edges. Remove from the oven and allow to cool on the trays.
For the glaze
Step 1: Once the cookies are cool, you can enjoy them as they are, but I love adding a little drizzle to make them extra special! In a small bowl, mix together the cream cheese, vanilla and icing (powdered) sugar until smooth.
Step 2: Pipe or drizzle the glaze over the cooled cookies and leave to set. Enjoy!
Cinnamon cookie recipe FAQs
Below you will find a few of the most commonly asked questions about making cookies. However, if you have any other questions about this cinnamon rolls cookies recipe, do leave me a comment below and I will do my best to help!
Why is my dough too crumbly? How can I fix it?
If you find the recipe results in a dry dough, no need to fret! Simply add a few drops of milk to the cookie dough and mix to bring it together. Then continue to roll and shape as before.
Do I glaze this cinnamon roll cookies recipe?
These cinnamon roll cookies recipes is so good and utterly delicious just as the cookie! However, I do love the additional tang that the cream cheese glaze gives these cookies, not to mention the pretty effect of the drizzle, so I would always include it!
How to store cinnamon cookies
These irresistible cinnamon roll cookies store really well simply in an airtight container away from direct sunlight. Be sure to allow the icing drizzle to dry and set before storing away, to ensure the drizzle is firm before placing in the container. Make sure to eat all the cookies within four days of making to enjoy them at their best.
Freezing baked cookies
These cookies freeze really well! There are two points you can freeze them: either before baking or after.
To freeze before baking, just keep in the freezer from step 6 for up to a month before baking. When you want to bake, just pick up where you left off from step 7. Simples!
If you want to freeze after baking, simply allow the cookies to cool completely then freeze them before adding the cream cheese drizzle. Defrost the cookies before adding the glaze and serving.
Personally, I would recommend freezing before baking and not after to give you the best final results.
Tips for perfect cinnamon roll cookies
- I would highly recommend using weighing scales to make these cookies, to give you the best possible final results.
- Use butter at room temperature when making the biscuits. This will make it a lot easier to mix the ingredients resulting in a better finished bake.
- When making biscuit, beat the butter and sugar on high until much paler and really soft and spreadable. Doing this will make the dough much easier to roll out and handle.
- Freezing the dough before cutting baking will help them hold their shape better as it gives the butter chance to firm up again once softened during mixing.
- Ensure the cookies are completely cool before drizzling with the cream cheese or the glaze will melt into a puddle!
Troubleshooting
If you have any other questions about this cinnamon roll cookies recipe, please leave me a comment below, I will do my best to help you. And if you do make this recipe for cinnamon roll cookies, please do leave me a rating and review below. I would so appreciate your feedback and it is incredibly helpful for others looking for a recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. Please do, you know I would love to see it!
More cookie recipes for you to enjoy
Craving cookies? Check out these beauties:
Christmas pudding cookies: These adorable chocolate cookies are soft and chewy and just oh-so-cute! Delicious double chocolate brownie cookies with a wonderfully festive twist make for perfect seasonal baking for little and big kids alike!
Red velvet cookies: They are soft and chewy, with a gorgeously delicate crust and a delicious chocolate and vanilla flavour. Throw in a good measure of white chocolate chips for an utterly heavenly cookie everyone adores!
Chocolate dipped shortbread: My melt-in-your-mouth chocolate dipped biscuits are so munchable and totally irresistible! Made with only six ingredients, these delightful biscuits are dipped in melted Belgian chocolate before finishing with some colourful sprinkles. A perfect teatime treat!
Thanks for joining me today, friends! Hope you will add this fun and cute variant on cinnamon rolls to your cookie baking rota! As always, happy baking these delicious cinnamon roll cookies! x
Recommended equipment I used *
| Digital kitchen scales | Measuring spoons |
| Mixing bowl | Handheld electric mixer |
| Sieve | Spatula |
| Rolling pin | Offset spatula |
The BEST Cinnamon Roll Cookies
Ingredients
For the cookies
- 165 g (¾ cup) unsalted butter
- 140 g (½ cup + 3 tbsp) caster sugar
- 1 tsp vanilla
- 1 large egg
- 300 g (2 cups + 2 tbsp) plain (all purpose) flour
- 0.5 tsp baking powder
- 0.5 tsp salt
For the cinnamon filling
- 60 g (¼ cup) unsalted butter, melted
- 100 g (½ cup) brown sugar
- 3 tsp cinnamon
For the glaze
- 20 g (1 tbsp + 1 tsp) full fat cream cheese
- 1 tsp vanilla
- 90 g (½ cup + 3 tbsp) icing (powdered) sugar
Instructions
For the cookies
- Cream the butter and sugar together for a few minutes until paler and really soft. Beat in the vanilla and egg until evenly combined.
- Sift in the flour, baking powder and salt, then beat until everything comes together into a smooth dough.
- Place a large piece of parchment paper on the work surface, then tip the dough on top, smooshing together until smooth. Roll out the dough into a rectangle about 10″ x 8″ in size, trying to keep the edges as straight as possible.
- In a separate small bowl, make the cinnamon filling by combining the melted butter, brown sugar and cinnamon together until evenly mixed.
- Spread the cinnamon sugar mixture over the rolled out dough, smoothing it evenly right to the edges.
- Starting at one long end, tightly roll the dough up to make the spiral pattern. Seal the end of the dough once rolled, then wrap the cookie dough log tightly in cling film and place in the freezer for at least 30 minutes.
- Preheat the oven to 180C/350F and line a couple of baking trays with parchment paper. Once the dough has chilled, cut the log into slices ½″ thick and place on the prepared baking trays, allowing a little space in between each cookie. Bake for 9-10 minutes until the cookies are no longer shiny and are only just starting to brown on the edges. Remove from the oven and allow to cool on the trays.
For the glaze
- Once the cookies are cool, you can enjoy them as they are, but I love adding a little drizzle to make them extra special! In a small bowl, mix together the cream cheese, vanilla and icing (powdered) sugar until smooth.
- Pipe or drizzle the glaze over the cooled cookies and leave to set. Enjoy!