Swirled Cinnamon Roll Sugar Cookies

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Bring the nostalgic flavors of cinnamon rolls to your holiday baking with these irresistible Cinnamon Roll Cookies! Made with tender sugar cookie dough swirled with sweet cinnamon filling, these beautiful treats are perfect for cookie swaps, holiday gifting, or leaving out for Santa. A festive favorite, they’re sure to become a tradition you’ll love baking year after year.

Why You’ll Love This Cinnamon Rolled Cookies Recipe

Delicious Cinnamon Swirl. The filling made with brown sugar, cinnamon, and butter gives each cookie a sweet, spiced surprise inside — like a mini cinnamon roll in every bite!

Simple & Easy to Make. With easy-to-follow steps and everyday ingredients, anyone can whip up these cookies without hassle, making them perfect for bakers of all skill levels.

Tasty Icing Drizzle. The sweet icing drizzled over the top adds the perfect finishing touch.

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Ingredient Notes

• Butter | Softened unsalted butter provides richness and helps the dough come together smoothly.
• Cream cheese | Softened cream cheese adds a creamy texture and a slight tang, making the cookies oh-so-tender.
• Sugar | Granulated sugar adds sweetness and moisture, ensuring the cookies are soft and flavorful.
• Egg | Egg binds the dough, contributing to the texture and moisture of the cookies.
• Vanilla | Pure vanilla extract brings warmth and depth to the cinnamon roll cookies.

• Flour | Use all-purpose flour to form the base of the dough and give structure.
• Leavening | You’ll need both baking powder and baking soda to help the cookies rise.
• Salt | It balances the sweetness and boosts the other flavors in the dough.
• Filling | Melted and slightly cooled unsalted butter, light brown sugar, and ground cinnamon create a sweet, spiced swirl inside each cookie.
• Icing | Powdered sugar, milk, and vanilla extract combine to create a sweet, smooth glaze that adds a finishing touch to the cookies.

Recipe Success Tips

Use softened butter (not melted) for the cookie dough. Leaving the butter on the counter at room temperature for 30 to 60 minutes should be sufficient. If you don’t have that much time, you can cut the stick of butter into smaller pats on a plate — then wait 10-15 minutes until it is softened.

Here’s my trick for rolling the dough the exact size. Cut a piece of parchment paper larger than you need, then draw a 13-inch square with a marker on one side. Flip the parchment over, and roll out the dough on the clean side, using the drawing as a guide.

Also, I can never get a perfect square shape, so I use my bench scraper to trim the dough with straight edges. Press the scraps of dough back onto the square and roll until smooth.

Once you roll the cookie dough into a log to chill in the fridge, it may flatten on one side. Turning it over every 15-20 minutes or so will help it retain a rounder shape for the sliced cookies.

If you’d like a thicker glaze, use less milk or add more powdered sugar until you get the desired consistency.

How to Make Cinnamon Roll Shaped Cookies

Who knew cinnamon rolls could be so easy to make in cookie form? Once you try them, they’ll be a new family tradition!

STEP 1 | Mix cream cheese, butter, and sugar

Start by setting out a large bowl and cream the softened butter and cream cheese until smooth. Next, add the sugar and mix well, scraping down the sides as needed.

STEP 2 | Add egg and vanilla

Then, add the egg and vanilla extract, mixing until incorporated.

STEP 3 | Combine dry and wet ingredients

Sift the flour, baking powder, salt, and baking soda into the mixing bowl. Mix on low speed until the flour is incorporated into the dough.

STEP 4 | Roll the dough

Now, empty the dough onto a piece of parchment paper and roll it into a 13-inch square (about ¼ inch thick). If the dough is too soft, sprinkle the top with a little flour or pop it into the refrigerator for 15 minutes.

STEP 5 | Make the filling

Combine the melted butter, brown sugar, and cinnamon in a small bowl to make the filling.

Carefully and evenly spread the cinnamon filling on top of the cookie dough. I like to use a thin rubber spatula or an offset spatula.

STEP 6 | Roll into a log and chill

Then, working slowly, use the parchment paper to roll up the dough (like a jelly roll). Wrap the log tightly in plastic wrap or wax paper. Chill for at least 2 hours or overnight before baking.

STEP 7 | Preheat oven

When you’re ready to bake these yummy cookies, preheat the oven to 350 degrees. Line baking sheets with parchment paper (do not grease).

STEP 8 | Slice and bake

Trim the edges off the log, then slice the dough with a sharp knife into ½-inch thick slices. Place the cookies 2 inches apart on the prepared cookie sheets.

Then, bake for 12 – 15 minutes or until lightly browned. Cool on the pan for a couple of minutes before transferring to a wire cooling rack to cool completely.

STEP 9 | Make the cinnamon roll cookie icing 

Now for the finishing touch! Combine the powdered sugar, milk, and vanilla until smooth. Carefully drizzle it over the cooled cookies. Then, store at room temperature for up to 5 days, or serve and enjoy freshly baked!

Cinnamon is an essential holiday flavor, bringing warmth to all kinds of sweets. Looking for more? Try my Apple Bundt Cake, Baked Pumpkin Donuts dusted with cinnamon sugar, and classic Apple Cinnamon Bread.

Variations and Substitutions

• Nutty Twist. Add chopped pecans or walnuts to the cinnamon filling for a crunchy texture and extra flavor.
• Orange Zest. Add a little orange zest to the dough or the icing for a citrusy kick that pairs beautifully with the cinnamon.
• Brown Sugar Substitute. Swap light brown sugar for dark brown sugar for a richer, molasses-forward flavor in the filling.
• Gluten-Free Version. Swap the all-purpose flour for a gluten-free flour blend to make these cookies gluten-free. Be sure to check that your baking powder and baking soda are also gluten-free.

Storage Tips

• If making ahead or storing leftovers, place the cinnamon roll cookies in an airtight container at room temperature for up to 5 days.
• Use parchment paper between layers of cookies if stacking them to keep the icing from sticking.

Frequently Asked Questions

Looking for more Holiday-Worthy Cookie Recipes?

Christmas cookie exchange coming up? Try my caramel pecan Thumbprint Cookie Recipe, or go classic with Christmas Sand Tarts. If you like these cinnamon roll cookies, try these adorable chocolate Christmas Pinwheel Cookies next time!

It’s the Sweetest Season to Support Kids Cancer Research

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.

This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

Help us raise money for this important cause! Donate through our fundraising page.

Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2024, up to $100,000. Whatever money we raise will automatically double on our fundraising page!

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Cinnamon Roll Cookies

Author: Sheila Thigpen

Cinnamon Roll Cookies have all the nostalgic flavors of a freshly baked cinnamon roll, including the sweet, spiced filling and a smooth vanilla glaze — in a cookie!

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Course Cookies & Bars

Cuisine American

Servings 24 cookies

Calories 195 kcal

Ingredients

  

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• ½ cup unsalted butter softened
• 3 oz. cream cheese softened
• 1 cup granulated sugar
• 1 large egg
• 1 ½ teaspoons vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ⅛ teaspoon baking soda

Filling

• ¼ cup unsalted butter melted and slightly cooled
• ½ cup light brown sugar packed
• 1½ tablespoons ground cinnamon

Icing

• 1 cup powdered sugar
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

 

Cookies

• In a large bowl, cream together the softened butter and cream cheese until smooth. Add the sugar and mix well, scraping down the sides as needed.
• Next, add the egg and vanilla extract; mix until incorporated.
• Sift the flour, baking powder, salt, and baking soda into the mixing bowl. Mix on low speed until the flour is incorporated into the dough.
• Empty the dough onto a piece of parchment paper and roll into a 13-inch square (about ¼ inch thick). If the dough is too soft, sprinkle the top with a little flour or pop it into the refrigerator for 15 minutes.
• In a small bowl, combine the melted butter, brown sugar, and cinnamon to make the filling. Carefully and evenly spread on top of the cookie dough.
• Working slowly, use the parchment paper to roll up the dough (like a jelly roll). Wrap the log tightly in plastic wrap or wax paper. Chill for at least 2 hours or overnight before baking.
• When ready to bake, preheat the oven to 350 degrees. Line baking sheets with parchment paper (do not grease).
• Trim the edges off the log, then slice the dough with a sharp knife into ½ inch thick slices. Place the cookies 2 inches apart on the prepared cookie sheets. Bake for 12 – 15 minutes, or until lightly browned. Cool for a couple of minutes on the pan before transferring to a wire cooling rack to cool completely.

Icing

• Combine the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cookies. Store cookies at room temperature for up to 5 days.

Notes

• Use softened butter (not melted) for this recipe. Leaving the butter on the counter at room temperature for 30 to 60 minutes should be sufficient. If you don’t have that much time, you can cut the stick of butter into smaller pats on a plate — then wait 10-15 minutes until it is softened.
• Here’s my trick for rolling the dough the exact size. Cut a piece of parchment paper larger than you need, then draw a 13-inch square with a marker on one side. Flip the parchment over, and roll out the dough on the clean side, using the drawing as a guide.
• Also, I can never get a perfect square shape, so I use my bench scraper to trim the dough with straight edges. Press the scraps of dough back onto the square and roll until smooth.
• Once you roll the cookie dough into a log to chill in the fridge, it may flatten on one side. Turning it every 15-20 minutes will help it retain a rounder shape for the sliced cookies.
• If making ahead or storing leftovers, place the cinnamon roll cookies in an airtight container at room temperature for up to 5 days.
• Use parchment paper between layers of cookies if stacking them to keep the icing from sticking.

Nutrition

Calories: 195kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 72mgPotassium: 46mgFiber: 1gSugar: 18gVitamin A: 241IUVitamin C: 0.02mgCalcium: 24mgIron: 1mg

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword cinnamon, cinnamon roll, shaped cookies, slice and bake

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