Get Ready to Bake Cinnamon Roll Cookies

Okay, grab your aprons, friends! Let’s get baking. There’s just something magical about the smell of cinnamon baking in the oven, isn’t there? It takes me right back to my grandmother’s kitchen, where the aroma of her famous cinnamon rolls was a constant invitation to sneak a taste. I’ve always loved the warm, gooey goodness of cinnamon rolls, but let’s be honest, they can be a bit of a project, especially on a busy weeknight. That’s where these Cinnamon Roll Cookies come in!

I remember the first time I tried to make cinnamon rolls from scratch. It was a complete disaster! The dough was either too sticky or too dry, and the filling oozed out everywhere. I almost gave up, but then I thought, “There has to be a simpler way to get that cinnamon roll flavor without all the fuss.” And that’s how these Cinnamon Roll Cookies were born.

These aren’t just any cookies; they’re little bites of cinnamon roll heaven. They have that soft, chewy texture we all crave, along with that irresistible cinnamon swirl flavor and that’s what makes these cream cheese frosting cookies so special. Plus, the cream cheese frosting on top adds the perfect touch of tangy sweetness. Seriously, these soft cinnamon cookies are like a cinnamon roll and a sugar cookie had a baby, and it’s the most delicious baby ever!

I’ve tweaked and perfected this Cinnamon Roll Cookies recipe over the years, and it’s now a family favorite. Even my pickiest eater, my son, loves these! And the best part? They’re so easy to make, even on those days when I’m juggling a million things. Seriously, sometimes you just don’t have the time to deal with yeast, proofing and all the effort needed to make a big batch of cinnamon rolls. These Cinnamon Roll Cookies give you that cinnamon roll flavor without all the fuss!

One of my biggest “aha” moments was when I realized that using melted butter instead of softened butter in the dough made the cookies extra chewy. It’s such a simple trick, but it makes a world of difference!

I know how busy life can get, and that’s why I’m all about recipes that are both delicious and easy to make. These Cinnamon Roll Cookies are the perfect treat for a cozy night in, a bake sale, or any time you need a little bit of sweetness in your day. I know you’ll just love this cinnamon roll cookie recipe.

So, are you ready to dive into the world of Cinnamon Roll Cookies? I promise you, this recipe is a game-changer. Let’s get started!

What You’ll Need for This Cinnamon Roll Cookies

Okay, let’s talk ingredients. Here’s what you’ll need to whip up a batch of these delightful Cinnamon Roll Cookies.

For the Cookies:

2 1/4 cups all-purpose flour: I always use unbleached all-purpose flour for my Cinnamon Roll Cookies. I feel like it gives them a slightly better texture. You can find this at any grocery store, usually in the baking aisle.
1 teaspoon baking soda: Make sure your baking soda is fresh! Expired baking soda can affect the cookies’ rise.
1/2 teaspoon salt: Salt enhances the sweetness and balances the flavors.
1 cup (2 sticks) unsalted butter, melted: I always use unsalted butter so I can control the amount of salt in the recipe. Plus, melting the butter is key for that chewy texture.
1 cup granulated sugar: For sweetness, of course!
1/2 cup packed light brown sugar: The brown sugar adds a depth of flavor and helps keep the cookies soft.
1 large egg: Use a room-temperature egg for best results.
2 teaspoons vanilla extract: I’m a vanilla extract fanatic. I use it in almost every baking recipe I make.
1/2 cup sour cream: This is my secret ingredient! It adds moisture and tanginess to the cookies.

A variety of raw ingredients needed to make Cinnamon Roll Cookies, including flour, butter, sugar, cinnamon, and eggs.

For the Cinnamon Swirl:

1/2 cup granulated sugar: More sweetness!
2 tablespoons ground cinnamon: I love using high-quality cinnamon for the best flavor.
2 tablespoons unsalted butter, melted: This helps bind the cinnamon sugar together.

For the Cream Cheese Frosting:

4 ounces cream cheese, softened: Make sure it’s softened, or you’ll end up with lumpy frosting.
1/2 cup (1 stick) unsalted butter, softened: Again, softened butter is crucial for smooth frosting.
2 cups powdered sugar: Sift it to avoid clumps.
1 teaspoon vanilla extract: You know I love vanilla!
2-4 tablespoons milk: Add milk gradually until you reach your desired consistency.

When making Cinnamon Roll Cookies, you can find high-quality cinnamon at spice shops or even online. It’s worth the splurge!

Here’s a Cinnamon Roll Cookies trick I learned: If you’re short on time, you can use store-bought cream cheese frosting. Just doctor it up with a little extra vanilla extract and milk to make it your own.

For cost-saving tips, buy butter in bulk when it’s on sale and freeze it. It thaws beautifully! And don’t forget to check your local farmers’ market for deals on eggs.

Store leftover cookie ingredients like flour and sugar in airtight containers in a cool, dry place. This will help them stay fresh longer.

Now that we have all the ingredients we need, let’s head over to my step-by-step instructions and see how you can make these soft cinnamon cookies! For more tips on baking ingredients and techniques, check out this external link to Cinnamon Roll Cookies – A baJillian Recipes.

Let’s Make This Cinnamon Roll Cookies Together

Alright, friends, let’s get our hands a little dirty and make these Cinnamon Roll Cookies! I promise, it’s easier than you think.

Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. I learned the hard way with Cinnamon Roll Cookies that parchment paper is essential for preventing sticking.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Wet Ingredients: In a large bowl, cream together the melted butter, granulated sugar, and brown sugar until well combined. Beat in the egg and vanilla extract. I learned that if your melted butter is too hot it might start to cook your egg, so make sure it’s cooled before adding it.
Add Sour Cream: Stir in the sour cream until smooth. Don’t worry if your dough looks a little curdled at this point; it’ll all come together in the end.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.
Prepare Cinnamon Swirl: In a small bowl, combine the granulated sugar and cinnamon. Drizzle the melted butter over the mixture and stir until it forms a paste.
Roll and Sprinkle: On a lightly floured surface, roll the dough out into a 12×16-inch rectangle. Spread the cinnamon sugar mixture evenly over the dough.
Roll and Slice: Starting from one long side, tightly roll the dough into a log. Using a sharp knife, cut the log into 1/2-inch thick slices. In my kitchen, Cinnamon Roll Cookies usually takes me about 10 minutes to roll and slice.
Bake: Place the cookies onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown. Your Cinnamon Roll Cookies should smell like warm cinnamon and sugar heaven!
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the Cinnamon Roll Cookies are cooling, this is the perfect time to prepare the cream cheese frosting.
Make the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Add milk, one tablespoon at a time, until you reach your desired consistency.
Frost and Enjoy: Once the cookies are completely cool, frost them with the cream cheese frosting. I learned the hard way with Cinnamon Roll Cookies that if you try to frost them while they are still warm, the frosting will melt! Then, serve and enjoy!

A family-tested shortcut I love: You can chill the dough for 30 minutes before rolling it out. This makes it easier to handle. Also, for more on cinnamon swirl cookies techniques and troubleshooting, here’s a helpful resource Cinnamon Roll Sugar Cookies | Dessert Now Dinner Later. For an alternative recipe, check out these Frosted Cinnamon Roll Cookies!

While the Cinnamon Roll Cookies are baking, I usually clean up the kitchen or start making a cup of coffee. It’s all about multitasking, right? And always remember, don’t worry if your Cinnamon Roll Cookies aren’t perfectly shaped. They’ll still taste amazing!

How I Love to Serve This Cinnamon Roll Cookies

Now that we’ve made these delicious Cinnamon Roll Cookies, let’s talk about how to serve them!

My family loves this Cinnamon Roll Cookies when I make them for weekend brunch. There’s just something so cozy and comforting about starting the day with a warm, sweet treat. I usually serve them with a side of fresh fruit, like berries or sliced oranges, to balance out the sweetness. And, of course, a big pot of coffee is a must!

One of my go-to side dishes that pair with Cinnamon Roll Cookies is a simple yogurt parfait. I layer Greek yogurt with granola and berries for a light and refreshing contrast to the rich, cinnamon-y cookies. It’s the perfect way to add a little bit of healthy to our indulgence.

This Cinnamon Roll Cookies is perfect for holiday gatherings, bake sales, or just a special treat for your loved ones. I also love making them for potlucks. They’re always a crowd-pleaser!

When it comes to presentation, I like to arrange the cookies on a pretty platter and dust them with a little extra powdered sugar. A few sprigs of fresh mint or a scattering of colorful sprinkles can also add a nice touch.

If you have extra Cinnamon Roll Cookies (which is rare in my house!), they’re delicious warmed up in the microwave for a few seconds. Or, you can crumble them over ice cream for a decadent dessert. Alternatively, you can make a cookie butter using the leftover cinnamon roll cookies and spread that on your morning toast! I also love turning leftover cinnamon swirl cookies into bread pudding. It’s a great way to use them up!

For seasonal Cinnamon Roll Cookies variations, try adding a pinch of nutmeg or cardamom to the cinnamon sugar mixture during the fall months. And during the holidays, you can decorate them with red and green sprinkles for a festive touch. This reminds me of my other recipe for pumpkin cinnamon sugar donuts. You can also make them into Halloween themed snacks by adding orange dye into the frosting and using halloween themed sprinkles!

Friends always ask for this Cinnamon Roll Cookies recipe whenever I make them. They’re just so irresistible!

And here’s another secret I learned: I like to add a dash of maple extract to the frosting to make it extra special. It gives the cookies a warm, cozy flavor that everyone loves. The soft cinnamon cookies can also be modified by adding in cocoa powder for a chocolate cinnamon flavor.

Your Cinnamon Roll Cookies Questions Answered

Okay, let’s tackle some of the most common questions I get about these Cinnamon Roll Cookies. I’ve definitely learned a few things the hard way over the years, so hopefully, this will help you avoid some of my mistakes!

Q: My dough is too sticky. What should I do?

A: You know what I do when my Cinnamon Roll Cookies dough is too sticky? Add a tablespoon or two of flour at a time until it reaches a workable consistency. Be careful not to add too much flour, or your cookies will be dry. You can also chill the dough for 30 minutes to make it easier to handle.

Q: My frosting is too thick. How can I thin it out?

A: I’ve been there! Just add a tablespoon of milk at a time until you reach your desired consistency. Be careful not to add too much milk, or your frosting will be too runny.

Q: Can I use a different type of flour?

A: I’ve only tested this recipe with all-purpose flour, so I can’t guarantee the results with other types of flour. However, you can try using a gluten-free all-purpose flour blend if you need to make these cookies gluten-free.

Q: Can I make these cookies ahead of time?

A: Absolutely! You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before rolling it out. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days. Frost them just before serving.

Q: My cookies are spreading too much in the oven. What am I doing wrong?

A: This is a common problem! Make sure your oven is at the correct temperature. Also, chilling the dough before baking can help prevent spreading. And don’t overcrowd the baking sheet! Give the cookies plenty of room to spread out.

Q: Can I freeze these cookies?

A: Yes, you can! Freeze the un frosted cookies in an airtight container for up to 2 months. Thaw them completely before frosting.

Q: Can I add nuts or other toppings to these cookies?

A: Of course! Chopped pecans or walnuts would be delicious in the cinnamon sugar mixture. You can also add sprinkles, chocolate chips, or other toppings to the frosting. Feel free to get creative! I’ve had readers tell me that adding in bits of apple is a really fun way to add moisture and flavor to these cream cheese frosting cookies. If you like the idea of fruity desserts, try my recipe for pumpkin cannoli cake roll.

And one of the biggest Cinnamon Roll Cookies mistakes I’ve made is not using enough cinnamon in the cinnamon sugar mixture. Don’t be afraid to be generous with the cinnamon!

My Final Thoughts on This Cinnamon Roll Cookies

Well, friends, we’ve reached the end of our Cinnamon Roll Cookies journey. I hope you’re feeling inspired to give this recipe a try!

This recipe holds a special place in my heart because it’s a reminder that you don’t have to spend hours in the kitchen to create something truly delicious. These Cinnamon Roll Cookies are proof that simple ingredients and a little bit of love can go a long way.

My Cinnamon Roll Cookies Pro Tips:

Don’t overmix the dough! Overmixing can lead to tough cookies.
Use high-quality cinnamon for the best flavor.
Chill the dough for 30 minutes before rolling it out for easier handling.

Here are a few Cinnamon Roll Cookies variations I’ve tried with my family:

Maple Glazed: Instead of cream cheese frosting, try a simple maple glaze made with powdered sugar and maple syrup.
Chocolate Chip: Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
Apple Cinnamon: Add 1/2 cup of diced apples to the cinnamon sugar mixture.

My son loves the chocolate chip version, while my husband is a big fan of the classic Cinnamon Roll Cookies with cream cheese frosting. You can also make these into snickerdoodle cookies by adding cream of tartar to the dough. If you really want to get a taste of fall, you should consider trying my other recipe for pumpkin cinnamon sugar soft pretzels!

I encourage you to make this Cinnamon Roll Cookies recipe your own. Don’t be afraid to experiment with different flavors and toppings to create something that your family will love. For instance, swap your frosting with a drizzle of salted caramel!

My hope is that this recipe brings you as much joy as it has brought me and my family. There’s nothing quite like the smell of freshly baked Cinnamon Roll Cookies wafting through the house.

So, go ahead, grab your apron, and let’s get baking! I know you can do it. And remember, even if your cookies aren’t perfect, they’ll still taste amazing. Happy baking!

Cinnamon Roll Cookies

Print Recipe

These Cinnamon Roll Cookies are a delightful twist on the classic breakfast treat. Soft, chewy, and packed with cinnamon-sugar goodness, they’re perfect for satisfying your sweet tooth any time of day.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1 cup powdered sugar
2-3 tablespoons milk

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Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
In a small bowl, combine the melted butter, granulated sugar, and cinnamon for the filling.
Roll dough into 1-inch balls. Flatten slightly and make a small indent in the center with your thumb.
Fill the indents with the cinnamon-sugar mixture.
Bake for 8-10 minutes, or until the edges are lightly golden.
While the cookies are baking, whisk together the powdered sugar and milk to make the glaze.
Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
Drizzle the glaze over the cooled cookies and serve.

Notes

For an extra touch, add a sprinkle of chopped pecans or walnuts to the cinnamon-sugar filling.