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Cinnamon Roll Cookies

Cinnamon roll cookies made as slice-and-bake spirals with a brown sugar cinnamon filling and a quick cream cheese glaze drizzle. Tender, golden edges and a visible swirl cross-section make each cookie look bakery-fresh.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

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
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 sheet pan

Method
 

Make the cookie dough
  1. Beat the softened butter and granulated sugar until fluffy. Add the egg and vanilla extract and mix until smooth.
  2. Fold in the all-purpose flour, baking powder, and salt until the dough is combined with no dry streaks. Divide the dough into two equal portions.
Assemble cinnamon-sugar filled logs
  1. Roll each dough half into a 10x8 rectangle on parchment. Spread the softened butter for the filling over the rectangle.
  2. Sprinkle the brown sugar and cinnamon evenly over the buttered dough. Roll tightly from the long side to form a log.
  3. Wrap each log in parchment and refrigerate for 1 hour to firm up the slices.
Bake and glaze
  1. Preheat the oven to 350F and line a sheet pan with parchment. Slice the chilled logs into 1/2-inch rounds.
  2. Bake for 10-12 minutes until the edges are just golden. Let the cookies cool slightly before glazing.
  3. Mix the cream cheese glaze until smooth, then drizzle over the warm cookies.

Notes

For clean slice-and-bake spirals, chill the logs until very firm (full 1 hour) before cutting into 1/2-inch rounds. Store cookies in an airtight container in the fridge for up to 5 days; the glaze tastes best within 2 days. Freeze baked cookies without glaze for up to 2 months, thaw and then drizzle glaze. For a lighter option, use reduced-fat cream cheese in the glaze for a similar tang with fewer calories.