Cinnamon Roll Cookies – Easy Homemade Dessert

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Cinnamon Roll Cookies

Perfectly spiced swirled cookies that taste exactly like a fresh cinnamon roll, completed with a decadent cream cheese glaze.

★★★★★ 4.9 / 5 (384 reviews)

Prep Time20 Mins

Cook Time12 Mins

Total Time32 Mins

Ingredients

Cookie Dough

• – 1 cup (2 sticks) unsalted butter, softened to room temperature
• – 3/4 cup granulated sugar
• – 3/4 cup packed brown sugar
• – 2 teaspoons vanilla extract
• – 2 3/4 cups all-purpose flour
• – 1 teaspoon baking soda
• – 1/2 teaspoon salt
• – 1/4 cup milk (any kind)

Cinnamon Filling

• – 1/4 cup unsalted butter, very soft but not melted
• – 3/4 cup packed brown sugar
• – 2 tablespoons ground cinnamon
• – 1/4 teaspoon ground nutmeg (optional but recommended)

Cream Cheese Glaze

• – 4 ounces cream cheese, softened to room temperature
• – 1 1/2 cups powdered sugar
• – 1-2 tablespoons milk
• – 1/2 teaspoon vanilla extract
• – Pinch of salt

Instructions

1. 1
   Mix the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Add the milk and mix until the dough comes together - it will be slightly soft but should hold its shape when pressed together.
2. 2
   Shape Into a Rectangle: Turn the dough out onto a large piece of parchment paper or plastic wrap. Using your hands or a rolling pin, press and shape the dough into a rectangle about 10x14 inches. Try to make it as even as possible - this doesn't have to be perfect, but consistent thickness will help with rolling later.
3. 3
   Spread the Cinnamon Filling: For the filling, mix together the very soft butter, brown sugar, cinnamon, and nutmeg until it forms a spreadable paste. Spread this mixture evenly over the dough rectangle, going right to the edges but leaving about 1/4-inch border on one long side to help seal the roll.
4. 4
   Roll and Chill the Log: Starting from the long side opposite the border, use the parchment or plastic wrap to help you tightly roll the dough into a log. Roll as evenly as possible, keeping it tight without too much pressure. Once rolled, wrap the log tightly in plastic wrap and refrigerate for at least 30-45 minutes, or until firm enough to slice cleanly.
5. 5
   Slice Into Swirled Rounds: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Unwrap the chilled dough log and use dental floss or a sharp knife to slice into 1/2-inch thick rounds. Place slices about 2 inches apart on prepared baking sheets - they will spread a bit during baking.
6. 6
   Bake and Cool Down: Bake for 10-12 minutes, rotating pans halfway through, until the edges are just lightly golden and the centers look set. The cookies will still look soft - this is perfect! Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7. 7
   Glaze and Serve: While cookies cool, make the glaze by beating the softened cream cheese until smooth. Gradually add powdered sugar, then milk one tablespoon at a time until you reach a drizzling consistency. Stir in vanilla and pinch of salt. Once cookies are completely cool, drizzle glaze over the tops in zigzag patterns. Let glaze set for about 15 minutes before serving.

Frequently Asked Questions

Why is dental floss recommended for slicing the cookie log? Using clean, unflavored dental floss is the absolute best way to cut raw pinwheel logs without flattening the circles. When you use a knife, the downward pressure can smash the delicate circular shape into an oval. Sliding a loop of floss underneath the log, crossing the ends over the top, and pulling quickly cuts a perfect, clean circle every single time!

Can I make this cookie dough log in advance and freeze it? Yes! You can wrap the unbaked cinnamon roll cookie log tightly in plastic wrap followed by aluminum foil and freeze it for up to 2-3 months. When ready to enjoy, let it thaw slightly in the refrigerator for an hour so it's soft enough to slice, then bake according to the instructions (you may need 1-2 extra minutes of bake time).

How do I keep my cinnamon filling from leaking out onto the pan? A tiny bit of bubbling is totally normal as the brown sugar melts, but ensuring your dough log is rolled tightly prevents significant leaks. Additionally, keeping the log thoroughly chilled for the full 30-45 minutes ensures that the internal butter stays solid until it hits the hot oven, allowing the cookie structural layers to set up before the filling gets too runny.