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+ servings

Cinnamon Roll Cookie Recipe

You'll love this fun twist on classic cinnamon rolls -- full of buttery sugar cookie dough, plus a cinnamon sugar filling, and drizzled with homemade icing on top.
Prep Time 30 mins
Cook Time 10 mins
Chilling 4 hrs
Total Time 4 hrs 40 mins
Course Dessert
Cuisine American
Servings 40
Calories 150 kcal

Ingredients
  

SUGAR COOKIES

  • 3 Cups Flour
  • 1 Cup Unsalted Butter Room Temperature
  • 2 Eggs Room Temperature
  • 4- oz Cream Cheese Softened
  • 1 ½ Cups Sugar
  • 2 Tsp Pure Vanilla Extract
  • 1 Tsp Fine Sea Salt
  • 1 ½ Tsp Baking Powder
  • ¾ Tsp Almond Extract

CINNAMON FILLING

  • 3 Tbsp Butter Melted
  • 1.5 Tbsp Cinnamon
  • ¼ Cup Granulated Sugar
  • ¼ Cup Brown Sugar

ICING

  • 1 Cup Powdered Sugar
  • ½ Tsp Pure Vanilla Extract
  • 2-3 Tbsp Whole Milk
  • 1 Tbsp Butter Melted
  • ¼ Tsp Almond Extract Optional

Instructions
 

  • In a medium mixing bowl combine the flour, baking powder, and salt. Whisk together and set aside.
  • Using a stand mixer with a paddle attachment, add the butter and beat on medium until soft and fluffy, about two minutes. Add the cream cheese and continue to beat together until creamy and no lumps remain, about two minutes. Add the sugar and continue beating for another 1-2 minutes, or until fluffy. After stopping the mixer, scrape down sides with a rubber spatula. Turn mixer on medium speed and add the eggs, pure vanilla extract, and almond extract. Allow to mix until fluffy, about two minutes.
  • Slowly add the flour mixture to the butter mixer while on low speed and allow the mixture to slowly incorporate. Again, you'll want to be sure to scrape the sides down with a rubber spatula as needed. Do not over mix!
  • Divide the dough into two equal amounts, placing each in a piece of plastic wrap. Wrap plastic wrap around dough and refrigerate for 1-2 hours before rolling dough.
  • After the dough has chilled in the refrigerator roll one part out on a silicone baking mat to roughly 8x9 inches (rolled dough should be about ¼ inches thick). You don't want it to be too thick or it will lose the cinnamon roll shape.
  • HELPFUL TIP: Flipping the dough over while rolling will prevent the dough from sticking to your silicone mat. I also sprinkled flour on my surface to help keep it from sticking.
  • Combine all ingredients for the cinnamon filling in a mixing bowl and stir together. Evenly spread ½ of the cinnamon mixture over the rolled out dough. Tightly roll the dough into a 9-inch log. The center of the cookie is the start of the rolling process so go slowly and evenly.
  • Repeat steps ten and eleven with the remaining dough and cinnamon filling mixture and then place both logs in the refrigerator for two hours.
  • Remove your cinnamon roll cookie logs and place them on a large cutting board. With a serrated knife -- working quick to ensure the logs are still chilled when you cut them -- cut each cookie to a thickness of about ½ inch slices. Again, you don't want it to be thicker so it doesn't lose its shape.
  • HELPFUL TIP: These cookies need to be placed in the oven while still cold.
  • Place each cookie on a silicone baking mat and place in the oven 2-inches apart from each other or about 12 on a sheet.
  • Bake at 350 degrees for 8-11 minutes. Remove from the oven right as they start to brown on the edges. Do not overcook these cookies. They are best when they are taken out of the oven when they are still light and golden. They may appear to be undercooked but will continue cooking inside after removing from the oven.
  • Leave on the baking mat for 5 minutes before removing to a cooling rack.

For the Icing:

  • Whisk all icing ingredients together in a bowl. If the mixture is too thick add additional milk one teaspoon at a time until desired consistency is reached.
  • Drizzle the icing over the cookies

Nutrition

Calories: 150kcal