Cinnamon Roll Cookies
Cinnamon Roll Cookies
Ingredients
For the Cookie Dough
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, large
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons milk
For the Cinnamon Filling
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons milk, or more, as needed
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese and softened unsalted butter. Using an electric hand mixer, cream them together until the mixture is smooth and fluffy.
⏱️ 3 min
- 2
Add the granulated sugar, vanilla extract, and large egg to the creamed mixture. Continue to mix with the electric hand mixer until the ingredients are well combined and the mixture is light and uniform.
⏱️ 2 min
- 3
Gradually add the all-purpose flour and baking powder to the wet ingredients. Start mixing with a spatula until a crumbly dough begins to form.
⏱️ 2 min
- 4
Pour in the milk and continue to mix with the spatula, then with your hands, until a soft, cohesive dough forms. Do not overmix.
⏱️ 3 min
- 5
In a separate small bowl, prepare the cinnamon filling. Combine the packed light brown sugar, ground cinnamon, and melted unsalted butter. Whisk until a smooth, thick, dark brown paste is formed.
⏱️ 3 min
- 6
Lightly flour a clean work surface or place the dough on a large sheet of parchment paper. Using a rolling pin, roll the dough into a large rectangle, approximately 1/4 inch thick. Aim for a rectangle about 12x16 inches.
⏱️ 5 min
- 7
Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, leaving a small 1/2-inch border along one of the long edges.
⏱️ 3 min
- 8
Carefully roll the dough tightly from the long edge without the border, forming a log. Using a sharp knife, slice the log into 1-inch thick rounds. This should yield approximately 12-16 cookies. Preheat your oven to 375°F.
⏱️ 7 min•🌡️ 375
- 9
Place the sliced cinnamon roll cookies onto a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden brown and the cookies are set.
⏱️ 15 min•🌡️ 375
- 10
While the cookies are baking or cooling slightly, prepare the glaze. In a small bowl, combine the powdered sugar and 2 tablespoons of milk. Stir with a spoon until a smooth, pourable white glaze forms. Add more milk 1/2 teaspoon at a time if the glaze is too thick.
⏱️ 2 min
- 11
Once the cookies are baked and still warm, drizzle the glaze generously over them on the baking sheet. Serve warm or at room temperature.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Roll Cookies
Ingredients
For the Cookie Dough
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, large
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons milk
For the Cinnamon Filling
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons milk, or more, as needed
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese and softened unsalted butter. Using an electric hand mixer, cream them together until the mixture is smooth and fluffy.
⏱️ 3 min - 2
Add the granulated sugar, vanilla extract, and large egg to the creamed mixture. Continue to mix with the electric hand mixer until the ingredients are well combined and the mixture is light and uniform.
⏱️ 2 min - 3
Gradually add the all-purpose flour and baking powder to the wet ingredients. Start mixing with a spatula until a crumbly dough begins to form.
⏱️ 2 min - 4
Pour in the milk and continue to mix with the spatula, then with your hands, until a soft, cohesive dough forms. Do not overmix.
⏱️ 3 min - 5
In a separate small bowl, prepare the cinnamon filling. Combine the packed light brown sugar, ground cinnamon, and melted unsalted butter. Whisk until a smooth, thick, dark brown paste is formed.
⏱️ 3 min - 6
Lightly flour a clean work surface or place the dough on a large sheet of parchment paper. Using a rolling pin, roll the dough into a large rectangle, approximately 1/4 inch thick. Aim for a rectangle about 12x16 inches.
⏱️ 5 min - 7
Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, leaving a small 1/2-inch border along one of the long edges.
⏱️ 3 min - 8
Carefully roll the dough tightly from the long edge without the border, forming a log. Using a sharp knife, slice the log into 1-inch thick rounds. This should yield approximately 12-16 cookies. Preheat your oven to 375°F.
⏱️ 7 min•🌡️ 375 - 9
Place the sliced cinnamon roll cookies onto a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden brown and the cookies are set.
⏱️ 15 min•🌡️ 375 - 10
While the cookies are baking or cooling slightly, prepare the glaze. In a small bowl, combine the powdered sugar and 2 tablespoons of milk. Stir with a spoon until a smooth, pourable white glaze forms. Add more milk 1/2 teaspoon at a time if the glaze is too thick.
⏱️ 2 min - 11
Once the cookies are baked and still warm, drizzle the glaze generously over them on the baking sheet. Serve warm or at room temperature.
⏱️ 1 min