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Cinnamon Roll Cookies

Cinnamon roll cookies are made by rolling a slice-and-bake dough into logs, chilling for clean 1/2-inch slices, and baking until the edges turn just golden. After baking, drizzle a quick cream cheese glaze over the spiral-swirled centers for a cinnamon-brown sugar cross-section.
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Prep Time 30 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

cookie dough
  • 2.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
cinnamon filling
  • 3 tbsp unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 2 tbsp cinnamon
cream cheese glaze
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the cookie dough
  1. Beat the softened unsalted butter and granulated sugar until fluffy, light in color, and well combined. Scrape down the sides so no dry sugar remains.
  2. Beat in the egg and vanilla extract until the mixture looks smooth and uniform. The batter should be glossy and cohesive.
  3. Fold in the all-purpose flour, baking powder, and salt until a soft dough forms. Stop mixing as soon as you no longer see dry flour.
  4. Divide the dough in half so you can roll two logs with an even cinnamon swirl. Press each half into a rough rectangle for easier rolling.
Fill and roll into chilled logs
  1. Roll each dough half into a 10x8 rectangle on parchment. Keep the thickness even so the spiral slices bake uniformly.
  2. Spread the softened unsalted butter over each rectangle, leaving a small border around the edges. Use an even layer so every bite gets filling.
  3. Sprinkle the brown sugar (packed) and cinnamon over the butter layer. Lightly press so the cinnamon-brown sugar adheres to the dough.
  4. Roll tightly from the long side to form a log. For visible swirls, keep the roll tight and snug with no gaps.
  5. Wrap each log in parchment and refrigerate for 1 hour. Chill until firm enough to slice cleanly.
Bake and glaze
  1. Preheat the oven to 350°F. Line a sheet pan with parchment or keep it ready for the sliced cookies.
  2. Slice the chilled logs into 1/2-inch rounds. Keep the cut edges exposed to the bake surface for crisping at the rims.
  3. Bake for 10-12 minutes until the edges are just golden. The centers should look set while staying soft.
  4. Mix the cream cheese glaze until smooth, then drizzle over the warm cookies. Glaze should melt slightly and settle into the spiral tops.

Notes

Pro tip: chill until the logs are firm—this helps the 1/2-inch slices hold their spiral and bake with clean swirls. Store baked cookies in an airtight container in the refrigerator for up to 5 days; freeze baked cookies (without glaze if you prefer) for up to 2 months. For a simple swap, use gluten-free 1:1 all-purpose flour in the same amount to keep the dough workable.