If you love the comforting flavors of cinnamon rolls but crave something a bit more portable and snackable, these cinnamon roll cookies are your new go-to recipe. With their soft and chewy texture and a sweet cinnamon sugar swirl, these cookies bring all the joy of a cinnamon roll in a perfectly sized treat.
Whether you’re baking for a cozy night in or a festive gathering, these cinnamon roll cookies deliver a delightful dessert experience. Plus, the creamy icing drizzle on top adds that classic finishing touch, making them even more irresistible.
Why You’ll Love This Recipe
- Soft and chewy texture that melts in your mouth.
- Sweet cinnamon sugar swirl infused in every bite.
- Easy to make with simple pantry ingredients.
- Perfectly portioned cookies, great for sharing or snacking.
- Finished with a luscious icing that enhances flavor and presentation.
Ingredients
Gather the following ingredients to make these soft and chewy cinnamon roll cookies with sweet cinnamon sugar swirl and icing.
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup milk, room temperature
- ½ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, melted (for cinnamon swirl)
- 4 ounces cream cheese, softened (for icing)
- 1 cup powdered sugar (for icing)
- 1 teaspoon vanilla extract (for icing)
- 1-2 tablespoons milk (for icing)
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
- Calories: Approximately 160 per cookie
How to Make Cinnamon Roll Cookies Recipe – Soft & Chewy Dessert With Sweet Cinnamon Sugar Swirl and Icing – Etsy
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Mix until just combined to form a soft dough.
- In a small bowl, mix the brown sugar and cinnamon. Brush a clean surface with the melted butter, then roll out the dough into a 12×8 inch rectangle. Brush the dough with the melted butter, then evenly sprinkle the cinnamon sugar mixture over the top.
- Carefully roll the dough tightly from the long edge into a log shape. Slice the log into 24 equal rounds, about ½ inch thick, and place the cookies on the prepared baking sheets about 2 inches apart.
- Bake the cookies for 12 minutes or until the edges are lightly golden but the centers remain soft. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
- For the icing, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add milk a little at a time until you reach a drizzle consistency.
- Once the cookies are completely cool, drizzle the icing over the top. Let the icing set for 15 minutes before serving.
Tips for the Best Results
- Use room temperature ingredients to ensure smooth dough and icing.
- Don’t overmix the dough to keep cookies soft and tender.
- Roll the dough tightly to get a distinct cinnamon swirl in every cookie.
- Slice the rolled dough with a sharp knife or dental floss for clean edges.
- Allow the cookies to cool fully before icing to prevent melting.
Storage and Reheating
Store your cinnamon roll cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep the icing fresh. For longer storage, freeze the cookies in a sealed container for up to 3 months.
To reheat, simply warm the cookies in a preheated 300°F oven for 5-7 minutes or until warmed through. Avoid microwaving, as it may cause the icing to become too soft and runny.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the dough, roll it out with the cinnamon sugar, and slice the cookies, then refrigerate the sliced cookies for up to 24 hours before baking. This helps the flavors meld and makes baking convenient.
What can I substitute for cream cheese in the icing?
If you don’t have cream cheese, you can use softened butter instead, but the icing will be richer and less tangy. Alternatively, a simple powdered sugar glaze with milk and vanilla works well too.
Can I use a different type of sugar for the cinnamon swirl?
Brown sugar is best for a deep, caramel flavor, but you can substitute with coconut sugar or turbinado sugar for a different taste and texture. Just keep the quantity the same.
How do I keep the cookies soft longer?
Storing the cookies in an airtight container with a slice of bread or a damp paper towel helps maintain moisture. Avoid overbaking and be sure to cool completely before storing for the best softness.
