This recipe delivers the warm, familiar flavors of a classic cinnamon roll in a small, handheld cookie. I first developed these when a Sunday morning cinnamon-roll craving collided with a lack of time and patience for rising dough. The result was one of those joyful kitchen discoveries: a rich, tender cookie dough enriched with cream cheese and butter, rolled with a cinnamon-sugar filling, sliced into perfect spirals, and finished with a tangy cream cheese icing. Those first batches disappeared within the afternoon—kids, neighbors, and my husband all claimed a favorite.

The texture is what sold us: soft, almost cake-like centers with delicate, tender edges and visible swirls of cinnamon sugar in every bite. The cream cheese in the dough keeps the cookies unbelievably moist while the melted butter in the filling helps the sugar-cinnamon layer adhere and caramelize lightly during baking. I often make a double batch for holiday cookie trays or lazy weekend brunches; they look charming on dessert tables and travel well for potlucks.

Ingredients

• All-purpose flour: 3 1/4 cups, spooned and leveled. Choose a reliable brand for consistent texture; the flour provides structure while the cornstarch keeps the crumb soft.
• Cornstarch: 2 teaspoons to tenderize the cookie and create that slightly cakey, delicate center reminiscent of a roll.
• Baking powder and baking soda: 1 1/2 teaspoons and 1/4 teaspoon respectively—baking powder gives lift, while a touch of baking soda balances acidity from the cream cheese.
• Salt: 1 teaspoon fine sea salt to enhance sweetness and deepen flavor; use fine salt so it blends evenly.
• Unsalted butter: 1 cup (room temperature) for the dough and an additional 6 tablespoons melted for the filling. Room-temperature butter should give slightly when pressed.
• Cream cheese: 8 ounces full-fat in the dough and 2 ounces softened for the icing. Full-fat gives the best richness and moisture.
• Granulated sugar: 1 cup to sweeten the dough and help with browning.
• Egg and vanilla: 1 large egg and 2 teaspoons vanilla extract for structure and flavor depth.
• Filling: 2/3 cup packed brown sugar combined with 4 teaspoons ground cinnamon for the classic swirl; the brown sugar adds a hint of molasses.
• Icing: 1 cup powdered sugar whisked with 2 tablespoons milk, 1/4 teaspoon vanilla, and softened cream cheese to make a thick, drizzly glaze.

Instructions

Prepare the Dry Ingredients:In a medium bowl whisk together 3 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly distributed. This ensures uniform lift and tenderness in every cookie.Cream the Fats and Sugar:In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 8 ounces cream cheese for about 2 minutes until light and airy. Add 1 cup granulated sugar and beat for another 2 to 3 minutes; scrape the bowl to keep the mixture even. Light aeration creates a tender crumb.Add Egg and Vanilla:Beat in 1 large egg and 2 teaspoons vanilla extract until fully combined. The egg adds structure and moisture while vanilla deepens the overall flavor profile.Combine Wet and Dry:Pour the flour mixture into the butter mixture and mix on low until just combined. Avoid overmixing to keep the cookies soft; stop as soon as there are no visible streaks of flour.Portion and Chill the Dough:Divide dough into two equal pieces. Shape each into a roughly 6 to 8-inch square atop plastic wrap, dusting lightly with flour if sticky. Wrap tightly and chill in the refrigerator for about 2 hours. Chilling firms the dough for cleaner rolling and prettier spirals; if chilled longer, let sit 15 minutes before rolling.Prepare Filling:Mix 2/3 cup packed brown sugar and 4 teaspoons ground cinnamon in a small bowl. Melt 6 tablespoons salted butter and set aside to brush on the dough before sprinkling the sugar mixture.Roll and Fill:On a lightly floured surface, roll one dough square into about a 12 by 10-inch rectangle. Brush with half of the melted butter, leaving a 1/2-inch strip at the far edge unbuttered. Sprinkle half of the brown sugar-cinnamon evenly and press lightly so it adheres.Seal and Slice:Moisten the unbuttered strip with a little water, then roll the dough tightly from the edge nearest you to form a log. Use a sharp knife or dental floss to slice into approximately 20 pieces, about 1/2 inch thick. Arrange on parchment-lined baking sheets; chill remaining slices while the first tray bakes to help them hold shape.Bake:Preheat oven to 350°F. Bake the cookies for about 10 to 12 minutes until nearly set and just starting to golden at the edges. Let them cool on the pan for 8 to 10 minutes before transferring to a wire rack to cool completely. Repeat with the second dough log.Make the Icing and Finish:Beat 2 ounces softened cream cheese until smooth. Add 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla; mix until thick and drizzly. Adjust with up to 1 more tablespoon milk if needed. Once cookies are fully cool, drizzle the icing over the spirals and allow it to set.

Storage Tips

Store cooled cookies in a single layer or with parchment between layers inside an airtight container at room temperature for up to five days. For longer storage, place in a single layer on a tray to freeze, then transfer to a freezer bag; they keep well for up to three months. To refresh thawed cookies, warm in a 300°F oven for 4 to 6 minutes before adding glaze so it doesn't melt away. Avoid refrigeration unless you want firmer cookies—cold dulls the texture and flavor slightly, but it does extend shelf life to about a week.

Ingredient Substitutions

If you need dairy-free options, use a plant-based butter and vegan cream cheese in equal measures; texture will be slightly different but still tender. For a gluten-free version, substitute a cup-for-cup all-purpose gluten-free flour blend that contains xanthan gum. Brown sugar may be replaced with coconut sugar for a less molasses-forward flavor; use a 1:1 swap but expect a slightly drier crumb—add an extra teaspoon of milk to the icing if needed.

Serving Suggestions

Serve warm with coffee or a spiced latte for brunch, or arrange on a festive holiday tray dusted lightly with extra powdered sugar. Pair with whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Garnish with a sprinkle of toasted pecans or a dusting of nutmeg for seasonal variation. These also make excellent edible gifts—stack in parchment-lined tins and tie with twine.

Cultural Background

These cookies are inspired by the classic American cinnamon roll, itself an evolution of European sweet yeast breads flavored with cinnamon and sugar. The idea of transforming a roll into a cookie borrows from Scandinavian spiral pastries and American cookie-bake ingenuity—capturing the same comforting spices and cream cheese finish in a faster format that suits modern, busy households.

Seasonal Adaptations

In autumn, swap regular cinnamon for a pumpkin-pie spice blend and add a tablespoon of finely ground toasted pecans to the filling. For winter holidays, fold a teaspoon of orange zest into the icing to brighten the flavor. Spring and summer batches can be lightened by adding a tablespoon of lemon juice to the glaze for a tangy contrast.

Meal Prep Tips

Prepare dough up to 48 hours ahead and keep wrapped in the refrigerator; bring to room temperature 10 to 15 minutes before rolling. Alternatively, fully assemble rolls, freeze them on a baking sheet, then bag them; bake from frozen, adding a couple of minutes to the bake time. Portion into sandwich bags for grab-and-go breakfasts—reheat gently in the microwave for 6 to 10 seconds for a fresh-baked feel.

These cinnamon roll cookies are an invitation to get creative—try different sugars, spices, or glazes. They bring the warmth of a bakery into the home kitchen with manageable effort and consistently delicious results. Share a batch and watch how quickly they become a requested favorite.