Cinnamon Roll Cookies have been a delightful addition to my baking repertoire, and they evoke fond memories of family gatherings where sweet scents filled the air. When I first tasted these delectable treats, I was instantly transported back to my childhood, where cinnamon rolls were a breakfast staple. This recipe merges the best of both worlds: a soft, buttery cookie and a gooey cinnamon filling. The aroma of baking cinnamon wafts through the kitchen, creating an inviting atmosphere. With a delightful cream cheese icing on top, these cookies are perfect for any dessert lover. Let’s get cooking!
Why You’ll Love This Cinnamon Roll Cookies
- Soft and chewy texture that melts in your mouth.
- Combines the flavors of classic cinnamon rolls and snickerdoodles.
- Quick prep time of just 20 minutes.
- Family-friendly and perfect for gatherings.
- Benefits of cinnamon in diet, known for its anti-inflammatory properties.
- Versatile dessert that can be enjoyed any time of day.
Ingredients for Cinnamon Roll Cookies
Here’s everything you need for these delicious cookies:
- 6 TBSP Unsalted butter, room temperature – contributes to a rich flavor
- 1/2 cup Brown sugar, packed – adds sweetness and moisture
- 1 TBSP All-purpose flour – helps bind the filling
- 1 TBSP Ground cinnamon – the star spice for flavor
- Pinch of salt – balances sweetness
- 2 3/4 cup All-purpose flour – forms the cookie base
- 1/2 tsp Baking soda – leavening agent for fluffiness
- 1/2 tsp Baking powder – also aids in rising
- 1 tsp Salt – enhances flavors
- 1 tsp Cream of tartar – stabilizes the dough
- 1 tsp Cornstarch – ensures a soft texture
- 1 cup Unsalted butter, room temperature – main fat for the cookie
- 3/4 cup White granulated sugar – adds sweetness
- 3/4 cup Brown sugar, packed – deepens flavor
- 1 tsp Pure vanilla extract – adds a warm aroma
- 2 Large eggs, room temperature – for binding
- 1/4 cup White granulated sugar – for rolling the cookies
- 1/2 TBSP Ground cinnamon – for the cinnamon sugar topping
- 2 oz Cream cheese, room temperature – for the icing
- 2 TBSP Unsalted butter, room temperature – for the icing
- 1/2 cup Powdered sugar, sifted – sweetens the icing
- 1 tsp Pure vanilla extract – flavor for the icing
- 1 tsp Milk – thin the icing
How to Make Cinnamon Roll Cookies
- Step 1: In a medium bowl, beat butter until smooth. Add brown sugar, flour, cinnamon, and a pinch of salt. Beat for 1 minute on high speed.
- Step 2: Line a cookie sheet with wax paper. Scoop dollops of filling and freeze for at least 40 minutes.
- Step 3: In a medium bowl, sift flour, baking soda, baking powder, salt, cream of tartar, and cornstarch. Set aside.
- Step 4: Beat butter, sugar, and brown sugar on high speed for 2 minutes.
- Step 5: Add vanilla and eggs. Mix until combined. Add dry ingredients and mix on low speed until just combined.
- Step 6: Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
- Step 7: Let the dough rest for 10 minutes to help with spreading. Combine sugar and cinnamon in a small bowl.
- Step 8: Use a large cookie scoop to scoop the dough. While it is still in the cookie scoop, use your thumb to create a hole in the center. Place a frozen dollop in the center and cover back up with cookie dough.
- Step 9: Roll each cookie dough ball in cinnamon sugar. Place 6 cookie dough balls per cookie sheet.
- Step 10: Bake for 13-15 minutes until edges are lightly golden. Let sit on the pan for 5 minutes before transferring to a cooling rack.
- Step 11: In a small bowl, beat cream cheese and butter until creamy. Add powdered sugar and mix until combined. Add vanilla and mix until creamy.
- Step 12: Pipe or drizzle the icing on top of each cookie.
Pro Tips for the Best Cinnamon Roll Cookies
These tricks guarantee success every time:
- Always use room temperature butter for a better cream.
- Don’t overmix the dough, or the texture may become dense.
- Let the cookies cool completely before icing to avoid melting.
What’s the secret to perfect Cinnamon Roll Cookies?
The key is to freeze the filling dollops. This keeps the filling intact while baking, ensuring that each bite is filled with that delicious cinnamon flavor.
Can I make Cinnamon Roll Cookies ahead of time?
Yes! You can prepare the cookie dough and freeze it. Just shape the cookies and freeze them unbaked. When ready to serve, bake them from frozen, adding a few extra minutes to the baking time.
How do I avoid common mistakes with Cinnamon Roll Cookies?
Watch out for overbaking! Keep an eye on them and remove them from the oven as soon as the edges are golden. Additionally, ensure your cinnamon filling is frozen solid before use.
Best Ways to Serve Cinnamon Roll Cookies
These cookies are delightful on their own, but you can elevate them even further. Serve them warm with a drizzle of additional cream cheese icing, or pair them with a cup of coffee or tea. For a fun twist, try them alongside a scoop of vanilla ice cream for a delicious dessert experience. You can also incorporate some cinnamon into your beverage for a complementary flavor.
Nutrition Facts for Cinnamon Roll Cookies
Per serving (recipe yields 18 cookies):
- Calories: 322
- Fat: 17g
- Saturated Fat: 10g
- Protein: 2g
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 26g
- Sodium: 188mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Cinnamon Roll Cookies
To keep your cookies fresh, allow them to cool completely, then store them in an airtight container at room temperature for 3-4 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350℉ until just heated through. If you have leftover icing, store it separately in the fridge.
Frequently Asked Questions About Cinnamon Roll Cookies
Can I freeze Cinnamon Roll Cookies?
Absolutely! You can freeze the baked cookies or the unbaked dough. Just wrap them tightly to prevent freezer burn.
What can I use instead of cream cheese in the icing?
You can substitute with mascarpone cheese or a basic vanilla glaze made with powdered sugar and milk for a lighter option.
Variations of Cinnamon Roll Cookies You Can Try
If you want to switch things up, consider adding nuts, like walnuts or pecans, to the filling for added crunch. You might also try using organic cinnamon for a more robust flavor. Another fun variation is to add chocolate chips to the cookie dough for a sweet twist!
Print
Cinnamon Roll Cookies: 18 Deliciously Soft Treats
- Total Time: 1 hour 13 minutes
- Yield: 18 large cookies 1x
- Diet: Vegetarian
Description
These cinnamon roll cookies combine a buttery cookie with a cinnamon roll. They have a snickerdoodle cookie base stuffed with cinnamon filling dollops and topped with cream cheese icing.
Ingredients
- 6 TBSP Unsalted butter, room temperature
- 1/2 cup Brown sugar, packed
- 1 TBSP All-purpose flour
- 1 TBSP Ground cinnamon
- Pinch of salt
- 2 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Cream of tartar
- 1 tsp Cornstarch
- 1 cup Unsalted butter, room temperature
- 3/4 cup White granulated sugar
- 3/4 cup Brown sugar, packed
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1/4 cup White granulated sugar
- 1/2 TBSP Ground cinnamon
- 2 oz Cream cheese, room temperature
- 2 TBSP Unsalted butter, room temperature
- 1/2 cup Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 1 tsp Milk
Instructions
- In a medium bowl, beat butter until smooth. Add brown sugar, flour, cinnamon, and salt. Beat for 1 minute on high speed.
- Line a cookie sheet with wax paper. Scoop dollops of filling and freeze for at least 40 minutes.
- In a medium bowl, sift flour, baking soda, baking powder, salt, cream of tartar, and cornstarch.
- Beat butter, sugar, and brown sugar on high speed for 2 minutes.
- Add vanilla and eggs. Mix until combined. Add dry ingredients and mix on low speed.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
- Let dough rest for 10 minutes. Combine sugar and cinnamon in a small bowl.
- Scoop dough and create a hole in the center. Place a frozen dollop in the center and cover with cookie dough.
- Roll each ball in cinnamon sugar. Place 6 balls per cookie sheet.
- Bake for 13-15 minutes until edges are lightly golden. Let sit on the pan for 5 minutes before transferring to a cooling rack.
- In a small bowl, beat cream cheese and butter until creamy. Add powdered sugar and mix until combined. Add vanilla and mix until creamy.
- Pipe or drizzle the icing on top of each cookie.
Notes
- Make sure flour is spooned and leveled or use a kitchen scale.
- For high altitude baking, add an extra 2 TBSP of flour.
- Pull out dairy ingredients 2 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 322
- Sugar: 26 g
- Sodium: 188 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 44 mg
