Cinnamon Roll Cookies

a cinnamon roll cookie on a tan background.

Cinnamon Roll Cookies

Cinnamon Roll Cookies are a tasty combination of two classic treats-cinnamon rolls and cookies! These soft and buttery cookies are packed full of chunks of cinnamon sugar filling and drizzled with a sweet vanilla icing.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 1 25

Servings dozen

Calories 110kcal

Author Ellie Haley

Ingredients

For Cinnamon Roll Filling:

3 tablespoons (42 grams) unsalted butter room temperature
6 tablespoons (79 grams) brown sugar packed
¾ tablespoons ground cinnamon

For Cookies:

1 ½ sticks (170 grams) unsalted butter room temperature
1 cup (198 grams) granulated sugar
1 cup (213 grams) light brown sugar packed
2 large (100 grams) eggs
2 teaspoons vanilla extract
3 cups (360 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

For Icing:

¾ cup (85 grams) powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream or milk

Instructions

For Cinnamon Roll Filling:

In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined.
Using clean hands, break the filling up into chunks of different sizes on a plate and place in the freezer for at least 30 minutes.
In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
Add the dry ingredients to the wet ingredients. Mix until just combined.
Mix in the chunks of cinnamon roll filling until just combined.
Cover the cookie dough and chill for at least 30 minutes.
Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the baking sheet. Repeat with remaining cookie dough.
Bake the cookies for 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the cookie sheet.

For Icing:

Combine all of the glaze ingredients in a small bowl and whisk until fully combined and free of lumps.
Drizzle the icing over the cooled cookies.

Notes

Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition