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Cinnamon Roll Cookies

Cinnamon roll cookies are slice-and-bake spirals with a cinnamon-brown sugar swirl inside and a quick cream cheese glaze drizzle on top. The chilled dough logs bake up tender with just-golden edges.
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Prep Time 30 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 42 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

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

Method
 

Make the cookie dough
  1. Beat the softened unsalted butter and granulated sugar until fluffy, about 2–3 minutes, then scrape the bowl. Beat in the egg and vanilla extract until smooth.
  2. Fold in the all-purpose flour, baking powder, and salt until just combined and no dry streaks remain. Divide the dough into two equal halves.
Roll, fill, and chill
  1. Roll one dough half into a 10x8 rectangle on parchment. Spread with the softened 3 tablespoons unsalted butter in an even layer.
  2. Sprinkle the packed brown sugar and cinnamon over the butter layer. Press lightly so the filling adheres.
  3. Roll tightly from the long side to form a log. Wrap the log in parchment and repeat with the second dough half.
  4. Refrigerate the wrapped logs for 1 hour to firm up. The dough should feel cool and sliceable.
Bake and glaze
  1. Preheat the oven to 350F and line a baking surface as needed. Slice the chilled logs into 1/2-inch rounds.
  2. Bake at 350F for 10–12 minutes until the edges are just golden. Let cookies cool for 5 minutes so they set.
  3. Mix the softened cream cheese with powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm cookies and let it set before serving.

Notes

For clean spiral slices, chill the logs until firm and slice with steady pressure—warmed dough can smear the swirl. Store cookies in an airtight container in the fridge for up to 4 days; the glaze firms best after chilling. Freeze baked cookies (unglazed or glazed) up to 2 months; thaw in the fridge and rewarm briefly if desired. For a lower-sugar option, reduce powdered sugar by 1/4 cup and add an extra 1 tablespoon milk to keep the glaze pourable.