These cinnamon roll cookies are buttery treats swirled with cinnamon and brown sugar, and topped with a vanilla drizzle. They have all the tasty flavors of cinnamon rolls in cookie form. They stay fresh and tasty for days.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Unsalted butter: It is best to use unsalted butter with these cookies. If you must use salted butter, eliminate the added salt.
- Maple syrup: Adds a little caramel flavor and moisture.
- Cream cheese: Use full-fat cream cheese.
- Vanilla extract: Please use the pure stuff.
- Milk: Whole milk or heavy cream.
How To Make Cinnamon Roll Cookies
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Mix the melted butter, brown sugar, flour, and ground cinnamon in a small bowl.
- Whisk the flour, baking powder, and salt in a medium bowl.
- Using a stand mixer with the paddle attachment on medium speed, cream the butter, sugar, maple syrup, and cream cheese. Reduce the speed to low and mix in the egg and vanilla extract.
- Add the flour mixture in several increments, mixing just until combined. Cover and refrigerate for one hour.
- Using parchment paper, roll the dough into a 12×13-inch rectangle. Sprinkle the cinnamon mixture over the dough. Roll the dough up slowly and tightly.
- Wrap in plastic wrap and refrigerate for 2 hours up to overnight.
- Slice the cookie dough and place the slices on a parchment-covered baking sheet.
- Bake until lightly browned.
- Cool the cookies on a wire rack. Stir the powdered sugar, milk, and vanilla extract. Drizzle over the cookies.
Preparation Tips For Success
- To make the dough easier to roll, refrigerate it for 1 hour.
- Pat the dough out to a rough rectangle before rolling. Roll it between 2 pieces of lightly floured parchment paper. Do not get too wrapped up in the exact size of the rectangle; get close.
- Refrigerate the rolled dough for at least 2 hours, and overnight is even better.
- Use a sharp knife to trim off the uneven sides, then slice the dough into ½-inch rounds.
- Ensure the cookies are fully cooled before drizzling with icing.
More Cookie Recipes
Cinnamon Roll Cookies
These cinnamon roll cookies are buttery cookies swirled with cinnamon and brown sugar, and topped with a vanilla drizzle.
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Servings: 20 servings
Calories: 237kcal
Ingredients
Filling
- 3 tablespoons unsalted butter, melted
- ½ cup brown sugar
- 4 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
Cookies
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 tablespoons pure maple syrup
- 4 ounces cream cheese, softened
- 1 large egg
- 1½ teaspoons vanilla extract
Icing
- 1 cup powdered sugar
- 1½-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Mix the melted butter, brown sugar, flour, and ground cinnamon in a small bowl.
- Whisk the flour, baking powder, and salt in a medium bowl.
- Using a stand mixer with the paddle attachment on medium speed, cream the butter, sugar, maple syrup, and cream cheese. Reduce the speed to low and mix in the egg and vanilla extract.
- Add the flour mixture in several increments, mixing just until combined. Cover and refrigerate for 1 hour.
- Using lightly floured parchment paper, roll the dough into a 12×13-inch rectangle. Sprinkle the cinnamon mixture over the dough. Roll the dough up slowly and tightly, using the parchment paper when helpful.
- Wrap in plastic wrap and refrigerate for 2 hours up to overnight.
- Preheat the oven to 350 degrees and cover 2 baking sheets with parchment paper. Slice the cookie dough and place them about 1½-2 inches apart on a parchment-covered baking sheet.
- Bake until lightly browned. Cool on the baking sheet for 5 minutes before moving the cookies to a wire rack to fully cool.
- Once the cookies are fully cooled, stir the powdered sugar, milk, and vanilla extract. Drizzle over the cookies.
Notes
- Store the cookies in an airtight container on the counter for up to 5 days.
- Freeze the cookies in a freezer-safe container for up to 3 months. Thaw on the counter.
Nutrition
Calories: 237kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 75mg | Potassium: 46mg | Fiber: 1g | Sugar: 20g | Vitamin A: 357IU | Vitamin C: 0.01mg | Calcium: 35mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Harlow
These cinnamon roll cookies were pretty delicious. A little extra work but well worth it. My family loved them.
Beth Pierce
So happy that they liked them.
Amy
I baked these cinnamon roll cookies, and they taste exactly like the real deal but in cookie form. We loved them and we will make them again.
Beth Pierce
Thank you, Amy! We love them too!
Jupiter
I love cinnamon rolls and this sounds like a perfect little treat! Thank you for sharing this recipe.
Beth Pierce
My pleasure, Jupiter!
Angela Campos
The cinnamon rolls turn out amazing! They were easy to prepare, and the entire family loved them, I can’t wait to make them again, Yum!!
Beth Pierce
Thank you, Angela! Enjoy!