Easy Soft Cinnamon Roll Cookies Recipe

Cinnamon Roll Cookies are buttery and sweet, with a cinnamon brown sugar filling and cream cheese icing drizzle… just like the real thing!

Author: Donna Elick

Servings:

Prep Time30

Cook Time8

chill time1 15

Total Time1 53

Ingredients

For the Cookie:

1/2 cup unsalted butter, softened 1 stick
1/2 cup packed light brown sugar
1 tablespoon vanilla extract or vanilla bean paste
1 large egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt

For the Filling:

2 tablespoons melted unsalted butter
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon

For the Drizzle:

2 tablespoons cream cheese softened
2 tablespoons heavy cream
1 cup powdered sugar
1 tablespoon vanilla extract or vanilla bean paste

Instructions

Line a cookie sheet with parchment paper.
In the bowl to your stand mixer, use the paddle attachment to beat the butter with the brown sugar on high until smooth. About 1-2 minutes.
Add the vanilla extract and 1 egg and continue beating until mixed together, about 2 minutes. It will look a little goopy at this point, that’s okay.
Add the flour, baking powder, cinnamon and a pinch of salt. Mix on low until completely blended and the dough becomes a little stiffer. It will still be sticky at this point but if you wet your fingertips with water, it will stick less to your fingers.
Shape into a rectangle as best as you can on a piece of plastic wrap. Wrap completely and chill in the fridge for 45-60 minutes.
Once the dough has chilled, we’ll make the filling. In a small bowl, use a fork to mix together the melted butter, brown sugar and cinnamon. Set aside for a minute.
Place the chilled dough on a lightly floured surface. Roll the dough until it is about 1/4 of an inch thick. It will be approximately 24 inches x 18 inches in size.
Spread the cinnamon sugar mixture in an even layer to the edge of the dough.
Start rolling the long side of the dough into a log. Wrap the log in plastic wrap and place in the fridge to chill for 30 minutes.
Once chilled, preheat the oven to 350 degrees Fahrenheit. Cut the log into 1/2 inch slices.
Place the cookie slices onto the prepared baking sheet leaving 1-1.5 inches of space between each cookie.
Bake for 10-12 minutes. The cookies will be toasted around the edges and the dough will appear “dry”. Cool on the baking sheet for 10 minutes before moving to a cooling rack to cool completely, about 20-30 minutes.
Once the cookies are cooled, we’ll start the glaze. In a small bowl, use a fork to mash the cream cheese until smooth.
Add the vanilla, powdered sugar and heavy cream and use the fork to whisk the ingredients together. The glaze should be thin enough to drizzle but thick enough to stay put once it is drizzled.
Lightly drizzle the top of the cooled cookies with the glaze. Allow the cookies to sit for 5-10 minutes to get the glaze to harden a little. Enjoy!!

Notes

Chilling the dough is a vital step. The chilled dough will keep the cookies from spreading too far in the pan. Trust me on this one, you’ll end up with a big mess.

Store leftovers in an airtight container in the fridge (because of the cream cheese) for up to 5 days. If you are stacking the cookies, it is a good idea to put some parchment paper between each cookie to keep them from sticking.

You can freeze these cookies in an airtight container for up to 3 months.

You can make the dough in advance to be used later on. Follow steps 2-9 of the recipe. Once the dough is wrapped tightly in plastic wrap then wrap it in tin foil. Place in the freezer for up to 3 months. Once you are ready to use it, preheat the oven and remove it from the freezer. Slice and place on the cookie sheet immediately. Only thaw it enough to slice it safely. It should only take a few minutes at room temperature to be able to get a sharp knife through the log.

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