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5 from 1 vote

Cinnamon Roll Cookies tastes just like cinnamon rolls in a soft and chewy cookie form! Made with a buttery cookie dough base, filled with pockets of cinnamon, and topped with a cream cheese frosting. Cinnamon roll lovers will instantly fall in love with these!

PIN this Cinnamon Roll Cookie recipe to try later!

Cinnamon Roll Cookies

Cinnamon Roll Cookies will be a hit wherever you take them and you won’t be able to stop making them once you realize how much they taste like traditional Cinnamon Rolls! Made with buttery cinnamon sugar filling pieces that get swirled into a buttery soft dough and drizzled with a cream cheese frosting.

These cookies are the easiest way to enjoy the warm cinnamon flavors of a cinnamon roll and are quick to make (no dough chilling required). Enjoy these delicious cookies for breakfast or dessert or whenever you need to satisfy your cinnamon roll craving.

Other delicious cookie recipes to add to your baking list this year are my Snickerdoodle Cookies, Brown Butter Chocolate Chip Cookies, Vanilla Bean Sugar Cookies, and Gingerbread Oatmeal Cookies.

Bite mark in a cinnamon roll sugar cookie.

Why You’ll Love This Recipe

Portable: These cookies are perfect for any occasion and can be transferred easily by placing them in an airtight container or ziplock bag.

Perfect for: Christmas cookie platters, a birthday party, baby showers, celebrations, and any occasion or holiday. These will become everyones new favorite cookie!

Has the texture of a super chewy sugar cookie and tastes like a classic cinnamon roll in a cookie form.

Easy recipe: You only need a few basic ingredients and less than an hour to make these easy Cinnamon Roll Cookies.

They are: Soft, chewy, buttery, and loaded with a sweet cinnamon roll flavors.

key ingredients

All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Baking soda and baking powder: Used as a leavening agent.
Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
Eggs: You’ll need one whole large egg and an egg yolk at room temperature.
Vanilla extract: Enhance the cinnamon roll flavors.
Cinnamon: The star ingredient to making these cookies taste like a real cinnamon roll.
Cream cheese glaze: Cream cheese, powdered sugar, and milk.

how to make cinnamon roll cookies

Make cinnamon-sugar filling pieces: In a medium bowl, mix together all of the cinnamon filling ingredients together until combined. Line a baking sheet with parchment paper or foil and spread the filling out in a large rectangle with a 1/4 inch even layer to cover about 1/3 of the baking sheet. Place in the freezer.

Mix wet ingredients together: In the meantime, preheat oven to 350 degrees F and line baking sheets with parchment paper. In a large mixing bowl with an electric mixer or in the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. About 3-4 minutes. Add in the vanilla extract, the whole egg, and egg yolk. Mix until combined. Be sure to scrape the sides of the bowl.

Mix flour mixture together: In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon.

Add the dry ingredients to the wet ingredients: Beat together until cookie dough forms.

Cut cinnamon filling into pieces: Remove the cinnamon filling mixture from the freezer and lift the parchment paper from the baking sheet. Place on a cutting board and cut into 1/2 inch square pieces (they don’t have to be perfect).

Add to cookie dough: Add the cinnamon roll filling pieces to the cookie dough and fold in just until evenly distributed.

Form cookies and bake: Use a small cookie scoop, equivalent to 1 1/2 – 2 tablespoons of cookie dough to form dough balls. Place on the prepared baking sheet and bake for 9-11 minutes or just until the edges are a light golden brown. Remove from the oven and let cool for a few minutes on the baking sheet, then transfer to a cooling rack.

How to make Cinnamon Roll Cookie recipe.

Make cream cheese frosting: While the cookies cool, mix together the softened cream cheese, powdered sugar, and milk until icing has formed. The icing should be thick but easy enough to drizzle on the cookies. Thin with more milk if needed.

Frost cookies and enjoy: Drizzle the tops of the cookies with cream cheese frosting with a fork or place in a plastic bag and cut a piece of the corner. Let the icing set and enjoy!

tips & variations

For even more cinnamon flavor, top the cookies with a cinnamon sugar mixture.
Make into jumbo cookies: Use a large cookie scoop and adjust the baking time to a few minutes longer for larger cookies.
Alternative toppings: Melted white chocolate, vanilla icing, or enjoy the cookies plain without any toppings.
Room temperature ingredients: It’s always important that all of your ingredients are at room temperature. This will help the cookie mixture combine together more smoothly.
Gluten-Free Cookies: Use gluten-free oats and flour to make these cookies gluten-free.

Cinnamon Roll Cookies with Cream Cheese Frosting on cooling rack.

leftovers & storage

Store cookies in an airtight container on the counter of a cool area for up to 1 week.

Freezing Cookie Dough: This cookie dough freezes well so this is a great recipe to make ahead. To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls.

To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.