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Ultimate Soft & Chewy Cinnamon Roll Cookies with Cream Cheese Glaze

A stack of four freshly baked cinnamon roll cookies drizzled with white icing, sitting on a white plate.
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Make soft, chewy cookies that taste like a cinnamon roll without the wait for yeast to rise. This recipe features a rich cinnamon swirl filling and a simple cream cheese glaze.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for filling)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons cream cheese, softened (for glaze)
  • 1 teaspoon milk or cream (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  3. In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Prepare the filling: In a small bowl, mix the brown sugar, cinnamon, and melted butter until a thick paste forms.
  5. Divide the cookie dough in half. Roll one half out between two sheets of parchment paper into a rectangle about 1/8 inch thick.
  6. Spread the cinnamon filling evenly over the dough rectangle.
  7. Roll the dough tightly lengthwise into a log. Wrap the log in plastic wrap and freeze for 30 minutes until firm.
  8. Slice the chilled log into 1/4-inch thick rounds. You should get about 18-20 slices.
  9. Place the slices onto the prepared baking sheets, leaving 2 inches between them.
  10. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  11. Prepare the glaze: Beat the powdered sugar, softened cream cheese, and milk until smooth. Add more milk, a drop at a time, if you need a thinner consistency.
  12. Drizzle the glaze over the cooled cookies before serving.

Notes

  • For a stronger cinnamon flavor, increase the filling cinnamon to 3 tablespoons.
  • If the dough is too soft to slice after chilling, return it to the freezer for another 15 minutes.
  • You can substitute the cream cheese glaze with a simple vanilla glaze made from powdered sugar and vanilla extract.

Nutrition

Find it online: https://savoryskies.com/cinnamon-roll-cookies-recipe-soft-chewy/