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Best Cinnamon Roll Cookies with Cream Cheese Glaze

Close-up of three delicious cinnamon roll cookies drizzled with white icing on a small plate.
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You get the soft, gooey texture of a cinnamon roll baked into an easy-to-handle cookie format. This recipe delivers rich brown sugar cinnamon filling and a simple glaze.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for filling)
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  3. Prepare the filling: In a small bowl, mix the brown sugar and ground cinnamon. Melt the 1/4 cup of butter.
  4. Divide the cookie dough in half. On a lightly floured surface, roll one half of the dough into a rectangle approximately 10×14 inches.
  5. Brush the melted butter evenly over the surface of the dough rectangle. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered surface.
  6. Roll the dough tightly along the long edge to form a log. Wrap the log in plastic wrap and chill in the refrigerator for at least 1 hour. Repeat the rolling and chilling process with the second half of the dough.
  7. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  8. Slice the chilled dough logs into 1/2-inch thick rounds. Place the rounds onto the prepared baking sheets, leaving about 2 inches between them.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Make the glaze: Whisk together the powdered sugar, softened cream cheese, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  11. Drizzle the glaze over the cooled cinnamon swirl cookies.

Notes

  • For a softer cookie, slightly underbake them; they will firm up as they cool.
  • You can make the dough logs ahead of time and keep them wrapped in the freezer for up to three months. Slice and bake directly from frozen, adding 2-3 minutes to the bake time.
  • Use high-quality ground cinnamon for the best flavor in your filling.

Nutrition

Find it online: https://miameal.com/cinnamon-roll-cookies-recipe-glaze/