Cinnamon Roll Cookies have a cream cheese & cinnamon swirl and are topped with a thick, sweet cinnamon sugar icing. These are perfect for Christmas baking!
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This cookie idea is actually a twist on one of my blog's signature recipes.
I've been making my Cinnamon Rolls with cream cheese icing for years now. It's become a holiday tradition in our family!
These delectable little pieces of heaven are perfect as a pastry - why not transform them into a bite-sized morsel?
Why You'll Love This Cinnamon Roll Cookie Recipe
Think of the best, most decadent cinnamon roll you've ever had. Now, mix that with a sweet, crumbly sugar cookie recipe. With this cookie, you've got the perfect combination of gooey sweetness and crispness.
These cookies aren't just tasty - they're so pretty! They have that signature swirl of creamy cinnamon sugar filling and are lightly drizzled with a thick, creamy icing.
Ingredients
(See recipe card at the bottom of the post for ingredient measurements.)
Sugar Cookie Dough
- all-purpose flour
- salt
- baking powder
- butter
- light brown sugar
- egg
- vanilla extract
Cream Cheese Swirl Filling
- cream cheese
- ground cinnamon
- powdered sugar
Cinnamon Sugar Glaze
- powdered sugar
- milk
- ground cinnamon
How to Make Cinnamon Roll Cookies
Step 1: Make Sugar Cookie dough.
In a large bowl, mix together flour, salt, and baking powder. Set aside.
In another bowl, use a hand mixer to blend butter, brown sugar, egg/yolk, and vanilla extract. Slowly (½ cup at a time) pour dry ingredients into wet ingredients and mix well. Knead into a firm dough.
Step 2: Roll dough with cream cheese & cinnamon mixture.
Use a rolling pin to roll sugar cookie dough to a ¼" thickness on a lightly floured surface.
In a medium bowl, use a hand mixer to blend cream cheese, ½ cup powdered sugar, and 1 tablespoon of cinnamon; spread this cream cheese mixture on the rolled cookie dough. Roll dough (like a cinnamon roll).
Wrap this cookie dough log tightly with plastic wrap. Pop it in the freezer for 30 minutes to an hour.
Step 3: Cut and bake.
Using a sharp knife, cut the cookie dough log into slices that are about ¾-1" thick. Place cut cookies on a silicone mat-lined (or parchment paper-lined) baking sheet.
Bake at 375 degrees for 13-15 minutes, until tops start to brown. Remove cookies from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
Step 4: Drizzle with cinnamon sugar icing.
Whisk together powdered sugar, cinnamon, and milk in a small bowl. Drizzle cookies with the icing and allow cookies to dry on parchment paper or a wire rack.
Leftovers & Storage
Because of the cream cheese, I recommend storing these cookies in the refrigerator. Place in an airtight container and refrigerate for up to 3-4 days after baking.
Can I freeze these cookies?
Yes, these cookies freeze well! Skip icing the cookies and place them in a freezer bag (with most of the air removed); freeze for up to 6 months. Just thaw in the refrigerator and drizzle with the cinnamon sugar icing when you're ready to serve.
More Expert Tips & Tricks
- The sugar cookie dough should be firm when rolling. If it isn't, pop it in the fridge to chill for 30 minutes.
- If the cream cheese filling isn't very spreadable, you can microwave it for 15-20 seconds. Don't microwave too long though - it needs to be spreadable, but still firm.
- Shape the cookie dough log before cutting. If you want really round cookies, make sure the cookie dough log is round.
- This dough is sticky! I recommend that, before rolling out the sugar cookie dough, you flour your surface well or roll cookies out on a silicone mat (or do both). The mat will help you pick up the dough as you roll.
I hope your family loves making these cookies this holiday season! If you do make the cookie, I'd love to hear what you think. Leave a ⭐️ comment or rating below. You can also tag me on social media (@lambertslately) with your cookie creations!
Cinnamon Roll Cookies
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Equipment
- plastic wrap
- sharp knife
Ingredients
For Sugar Cookie Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 sticks salted butter softened
- 1 cup light brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
For Cinnamon Cream Cheese Filling
- 8 oz block cream cheese
- 2 tablespoon ground cinnamon
- ½ cup powdered sugar
For Cinnamon Sugar Icing
- 1.5 cups powdered sugar
- 2 tablespoon milk
- 2 teaspoon ground cinnamon
Instructions
- In a large bowl, mix together flour, salt, and baking powder. Set aside.
- In another large bowl, cream together butter, sugar, egg/yolk, and vanilla extract. Slowly (½ cup at a time) pour in dry ingredients and mix well. Knead into a firm dough.
- Roll dough to a ¼" thickness on a large floured surface. Mix together cream cheese and 1 tablespoon cinnamon and spread on cookie dough. Roll dough (like a cinnamon roll).
- Wrap this cookie dough log tightly with plastic wrap. Pop it in the freezer for 30 minutes to an hour.
- Take the cookie dough log out of the freezer, unwrap, and cut into pieces that are about ¾-1" thick. Place cut cookies on a silicone mat-lined (or parchment paper-lined) baking sheet.
- Bake at 375 degrees for 13-15 minutes, until tops start to brown. Remove cookies from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack.
- Whisk together powdered sugar, cinnamon, and milk in a small bowl. Drizzle cookies with the icing and allow to dry on a cookie rack or piece of parchment paper.
Notes
-
- The sugar cookie dough should be firm when rolling. If it isn't, pop it in the fridge for 30 minutes.
- If the cream cheese filling isn't very spreadable, you can microwave it for 15-20 seconds. Don't microwave too long though - it needs to be spreadable, but still firm.
- Shape the cookie dough log before cutting. If you want really round cookies, make sure the cookie dough log is round.
- These cookies freeze well and can be stored in a freezer bag for up to 6 months. Just leave the icing off until you're ready to serve.
- This dough is sticky! I recommend that, before rolling out the sugar cookie dough, you flour your surface or roll cookies out on a silicone mat (or do both). The mat will help you pick up the dough as you roll.
Hi Leslie,
Happy New Year and welcome to 2019! I am having trouble locating the grocery lists even thou i signed up for the printables from your site.
Please advise.
mary
Sorry about that, Mary! Would you mind emailing me at leslie @ lambertslately dot com? I'll be glad to help.