Cinnamon Roll Cookies

These cinnamon roll cookies are buttery cookies swirled with cinnamon and brown sugar, and topped with a vanilla drizzle.

Course cookies, Dessert, dessert cookies

Cuisine American

Keyword cinnamon roll cookie, cinnamon roll cookie recipe, cinnamon roll cookies recipe, cinnamon rolls cookies, how to make cinnamon roll cookies

Prep Time 30

Cook Time 12

Chilling Time 3

Total Time 3 42

Servings servings

Calories 237kcal

Author Beth Pierce

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 12x13-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.

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.