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–+ servings
Who doesn't love cookies and cinnamon rolls. So when craving them both, why not put them together! And so my cinnamon roll cookies were born! Recipe by movers and bakers
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The BEST Cinnamon Roll Cookies

Bringing together two of my all time faves in these epic but simple cinnamon roll cookies!
Servings 15 servings
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour

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!

Notes

  • 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!
    • Author: Andrea
    Calories: 259kcal
    Course: Dessert, Snacks
    Cuisine: American, British
    Keyword: Buttery, Christmas Cookie Exchange Recipes, Cinnamon Roll Cookies, Cinnamon Swirl Cookies, Drizzled Icing, No-spread cookies, Slice and Bake Cinnamon Cookies, Soft and Chewy

    Nutrition

    Calories: 259kcal