I found a delightful twist on a classic sugar cookie. Using softened butter, granulated sugar, and vanilla extract in the dough, I incorporated a heavenly cinnamon swirl made with brown sugar, butter, and ground cinnamon. Topped with a cream cheese glaze, these soft cinnamon roll cookies are a must-try treat.

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I recently experimented with a recipe that just blew my mind. I always thought cookies and cinnamon rolls were in different leagues until I came across these soft cinnamon roll cookies.

When I started whipping up the dough, I mixed 1/2 cup unsalted butter with sugar, an egg, and a hint of vanilla extract. The blend of ingredients like flour, baking powder, and a pinch of salt created a cookie base that was soft and inviting.

Then I layered on a cinnamon swirl made from melted butter, brown sugar and ground cinnamon which gave it that unmistakable cinnamon roll taste. And the cream cheese glaze?

Wow. I combined softened cream cheese, a bit more butter, powdered sugar, vanilla extract and a splash of milk to create a glaze that ties everything together.

Trust me, once you try these cookies, you’ll see that sometimes the most unexpected combinations make the best treats.

Why I Like this Recipe

I love how the dough comes out so soft and chewy, like having a mini cinnamon roll treat every time I bite into it. One thing that really gets me is the cinnamon sugar swirl because it adds that warm, spicy kick that makes my mouth water. I also appreciate that the recipe is easy to follow even when I mess up a little, making baking feel more fun than stressful. And I can’t get enough of the cream cheese glaze—it gives a tangy twist that perfectly balances the sweet flavors.

Ingredients

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Unsalted butter: adds a rich, melt-in-your-mouth texture to both the dough and glaze.
Granulated sugar: provides essential sweetness and helps the cookies spread just right.
Egg: acts as a binder that brings all ingredients together while keeping cookies moist.
Cream cheese: gives a tangy, smooth glaze that contrasts perfectly with the dough’s sweetness.
Cinnamon and brown sugar: mix to create a heavenly swirl full of warm, bold flavors.
All-purpose flour: builds the structure and gives each cookie a slight chewy bite.
Vanilla extract: offers a warm aroma that ties all the flavors in naturally.
Baking powder: helps the cookies rise a bit making them light and soft.

Ingredient Quantities

1/2 cup unsalted butter, softened (for the cookie dough)

1/2 cup granulated sugar

1 large egg at room temp

1 tsp vanilla extract

1 1/2 to 2 cups all-purpose flour (start with the lower amount and add extra if needed)

1/2 tsp baking powder

1/4 tsp baking soda

A pinch of salt

For the cinnamon swirl: 1/4 cup unsalted butter, melted

1/2 cup packed brown sugar

2 tsp ground cinnamon

For the cream cheese glaze: 4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 to 1 1/2 cups powdered sugar, sifted

1/2 tsp vanilla extract

1-2 tbsp milk (adjust to get the right consistency)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Cream together 1/2 cup of softened butter and 1/2 cup granulated sugar in a large bowl until light and fluffy.

3. Beat in 1 large egg (room temp) and 1 tsp vanilla extract to the butter mixture.

4. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda and a pinch of salt. Gradually add to the wet mix until just combined.

5. On a lightly floured surface, roll out your dough into a rectangle about 1/4 inch thick.

6. In a small bowl, stir together 1/4 cup melted butter, 1/2 cup packed brown sugar and 2 tsps ground cinnamon. Brush this mixture evenly over the dough.

7. Roll up the dough tightly into a log and slice it into 1/2 inch thick rounds.

8. Place the cookie slices on your prepared baking sheet, leaving a couple of inches between each.

9. Bake for about 10-12 minutes until the cookies are lightly golden around the edges. Let them cool slightly.

10. For the cream cheese glaze, beat 4 oz softened cream cheese with 1/4 cup softened butter, then gradually blend in 1 to 1 1/2 cups sifted powdered sugar, add 1/2 tsp vanilla extract and 1-2 tbsp milk to get a smooth drizzle consistency. Drizzle over the warm cookies and enjoy!

Equipment Needed

1. Preheated oven and a lined baking sheet with parchment paper
2. Two bowls – one large bowl for the wet ingredients and one smaller bowl for the dry mix
3. A separate small bowl for mixing the cinnamon butter mixture
4. Measuring cups and spoons for accurate ingredient portions
5. An electric mixer or a sturdy whisk for creaming butter and sugar
6. A well-floured surface and a rolling pin to roll out the dough
7. A pastry brush to evenly spread the cinnamon mixture on the dough
8. A sharp knife or pizza cutter to slice the rolled dough into rounds
9. A clean bowl and a spatula for preparing and drizzling the cream cheese glaze

FAQ

Can I prepare the cookie dough ahead of time?

Yeah, you can make the dough a day in advance and stash it in the fridge. Just let it warm up a bit before baking so it spreads right.

How do I know if I need to add extra flour?

Start with 1 1/2 cups. If the dough feels too sticky, slowly mix in a bit more flour until it holds together without being crumbly.

Can I use margarine instead of butter?

You can try it but butter gives these cookies a richer flavor and better texture so it's best if you can use it.

Why might my cookies turn out too flat?

They might be too warm when baked or overmixed. Try chilling the dough a little longer and mix just until the ingredients are combined.

Can I freeze these cookies or the dough?

Sure, you can freeze either the shaped dough balls or the baked cookies. Just let them come to room temperature before enjoying.

Soft Cinnamon Roll Cookies Recipe Substitutions and Variations

For the 1/2 cup unsalted butter (cookie dough), you can use salted butter instead, just make sure to cut back on any extra salt you add.
If you don’t have granulated sugar, try using coconut sugar which gives a similar sweetness though it may add a slight caramel note.
If vanilla extract is missing, almond extract is a good substitute that still brings out the flavor pretty well.
For the cream cheese in the glaze, mascarpone cheese works great as an alternative with a similar creamy texture.
If you need milk for the glaze, you could also use soy or almond milk to get the desired consistency.

Pro Tips

1. Make sure your butter is really soft but not melted; if it’s too cold your dough wont mix evenly and too melted might make the cookies flat.
2. When rolling out the dough, lightly dust your workspace with flour, but dont overdo it or the dough could become tough and dry.
3. Press the cinnamon sugar mix firmly into the dough before rolling it up to get a more even swirl in every cookie.
4. For the glaze, start with less milk then add a bit more until you reach the right thickness; mixing it gently prevents it from becoming runny.

Soft Cinnamon Roll Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Preheated oven and a lined baking sheet with parchment paper
2. Two bowls – one large bowl for the wet ingredients and one smaller bowl for the dry mix
3. A separate small bowl for mixing the cinnamon butter mixture
4. Measuring cups and spoons for accurate ingredient portions
5. An electric mixer or a sturdy whisk for creaming butter and sugar
6. A well-floured surface and a rolling pin to roll out the dough
7. A pastry brush to evenly spread the cinnamon mixture on the dough
8. A sharp knife or pizza cutter to slice the rolled dough into rounds
9. A clean bowl and a spatula for preparing and drizzling the cream cheese glaze

Ingredients

1/2 cup unsalted butter, softened (for the cookie dough)
1/2 cup granulated sugar
1 large egg at room temp
1 tsp vanilla extract
1 1/2 to 2 cups all-purpose flour (start with the lower amount and add extra if needed)
1/2 tsp baking powder
1/4 tsp baking soda
A pinch of salt
For the cinnamon swirl: 1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
2 tsp ground cinnamon
For the cream cheese glaze: 4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 to 1 1/2 cups powdered sugar, sifted
1/2 tsp vanilla extract
1-2 tbsp milk (adjust to get the right consistency)

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
Cream together 1/2 cup of softened butter and 1/2 cup granulated sugar in a large bowl until light and fluffy.
Beat in 1 large egg (room temp) and 1 tsp vanilla extract to the butter mixture.
In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda and a pinch of salt. Gradually add to the wet mix until just combined.
On a lightly floured surface, roll out your dough into a rectangle about 1/4 inch thick.
In a small bowl, stir together 1/4 cup melted butter, 1/2 cup packed brown sugar and 2 tsps ground cinnamon. Brush this mixture evenly over the dough.
Roll up the dough tightly into a log and slice it into 1/2 inch thick rounds.
Place the cookie slices on your prepared baking sheet, leaving a couple of inches between each.
Bake for about 10-12 minutes until the cookies are lightly golden around the edges. Let them cool slightly.
For the cream cheese glaze, beat 4 oz softened cream cheese with 1/4 cup softened butter, then gradually blend in 1 to 1 1/2 cups sifted powdered sugar, add 1/2 tsp vanilla extract and 1-2 tbsp milk to get a smooth drizzle consistency. Drizzle over the warm cookies and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.