When I crave homemade cinnamon rolls but don’t have hours to spare, I make these cinnamon roll cookies. They capture the warm, buttery brown sugar and cinnamon flavor of a classic cinnamon roll in a soft, chewy cookie.
Rather than rolling or swirling dough, this recipe uses a simple one-bowl sugar cookie base topped with a brown sugar–cinnamon layer and finished with a vanilla cream cheese glaze. It’s all the comfort of a cinnamon roll in an easy, cookie form.
This is my favorite quick cinnamon roll dupe. If you enjoy variations, try cinnamon roll muffins next time for a different take on the same flavors.
Recipe Instructions
1
Combine the melted butter and sugars. Using a higher-fat European-style butter gives the dough a richer, more buttery flavor.
2
Mix in the egg and vanilla. Whisk until the mixture looks glossy and thickened.
3
Fold in the dry ingredients. Cover the bowl and chill for 30 minutes so the dough firms up and is easier to scoop.
4
Make the brown sugar cinnamon filling. Cream butter and brown sugar, then mix in the flour and cinnamon. The mixture should be firm enough to shape into a small disc; if it’s too sticky, add flour a teaspoon at a time.
5
Top each dough ball with the cinnamon sugar disc. Use about 1/2 tablespoon of the cinnamon mixture per cookie, rolling it into a ball and flattening it into a thin disc. Press it onto the cookie dough and seal the edges.
6
Bake the cookies. Bake one tray at a time at 350 F (180 C) for 11–13 minutes, or until the edges are golden. Cool the sheets on a wire rack while you prepare the glaze, then drizzle the cooled cookies with the vanilla cream cheese icing.
If you love cinnamon roll flavors, try other variations when you have more time—coffee cinnamon rolls or maple bacon cinnamon rolls are fun twists on this classic profile.
If you try this recipe, please share how it turned out in the comments and leave a star rating. I love seeing your photos and feedback!
Cinnamon Roll Cookies
Ingredients
Cinnamon Sugar Topping
- 1/4 cup unsalted butter, room temperature
- 1/4 cup light brown sugar, packed
- 1/3 cup + 2 tablespoons all-purpose flour, *See notes below for measuring*
- 2 tablespoons cinnamon
Cookie Dough
- 11 tablespoons unsalted cultured butter
- 1/2 cup + 2 tablespoons light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, *See notes below for measuring*
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Vanilla Cream Cheese Glaze
- 3 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2-4 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
Instructions
-
Melt the butter and let it cool to room temperature. Using hot butter will cause the cookies to spread too much.
-
Scrape the cooled butter into a mixing bowl, add the brown and granulated sugars, and whisk vigorously for about 1 minute to emulsify.
-
Stir in the egg, egg yolk, and vanilla until combined.
-
Fold in the flour, salt, baking powder, and baking soda until the dough is uniform. Cover and chill for 30 minutes.
-
Preheat the oven to 350 F (180 C). Line two baking sheets with parchment paper.
-
Make the cinnamon sugar topping by creaming the butter and brown sugar, then mixing in the flour and cinnamon until it holds together.
-
Scoop dough with a 3-tablespoon scoop, roll into smooth balls, and place on the lined sheets (8–9 cookies per tray).
-
Use 1/2 tablespoon of the cinnamon mixture per cookie, shape into a thin disc, and press onto each dough ball, sealing the edges. If the mixture is too sticky, add flour one teaspoon at a time until it becomes manageable.
-
Bake one tray at a time for 11–13 minutes, or until edges are golden. Cool on a wire rack while you prepare the glaze.
-
Whisk the softened cream cheese with powdered sugar, then add milk and vanilla until the glaze is thick but pourable. Adjust powdered sugar or milk as needed. Drizzle over fully cooled cookies and serve.
Notes
Storage/Freezing: Store baked cookies in an airtight container at room temperature for 2–3 days. You can freeze unbaked cookie dough balls (without the cinnamon sugar layer) for up to 3 months. Thaw to room temperature, add the cinnamon topping, and bake.
Calorie information is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
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