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Cinnamon Roll Cookies

Cinnamon roll cookies with a soft slice-and-bake spiral swirl and a quick cream cheese glaze. Refrigerate the dough logs for clean 1/2-inch rounds, then bake until the edges turn just golden.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 2.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
Cinnamon filling
  • 3 tbsp unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 2 tbsp cinnamon
Cream cheese glaze
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Make the cookie dough
  1. Beat the softened butter and granulated sugar until fluffy, then beat in the egg and vanilla extract. Scrape down the bowl so the mixture looks smooth and pale.
  2. Fold in the all-purpose flour, baking powder, and salt until just combined. Stop mixing as soon as no dry streaks remain.
  3. Divide the dough into two equal halves. Keep the second half covered while you work to prevent drying.
Shape and chill the cinnamon logs
  1. Roll each dough half into a 10x8 rectangle on parchment. Keep the thickness even so the swirl slices bake uniformly.
  2. Spread each rectangle with the softened butter, then sprinkle brown sugar and cinnamon evenly over the surface. Aim for coverage all the way to the edges for a defined swirl.
  3. Roll tightly from the long side into a log, using the parchment to help you keep it snug. Seal the seam by pressing lightly.
  4. Wrap each log in parchment and refrigerate for 1 hour. Chill until firm enough to slice cleanly.
Bake and glaze
  1. Preheat the oven to 350°F and line a sheet pan with parchment if needed. Let the oven fully reach temperature before baking.
  2. Slice the chilled logs into 1/2-inch rounds and place them on the prepared sheet pan. Leave a little space between cookies for slight spreading.
  3. Bake for 10–12 minutes until the edges are just golden. Look for set centers and lightly toasted edges.
  4. Mix the cream cheese glaze until smooth, then drizzle over warm cookies. Use a light hand so it sinks slightly into the swirled tops.

Notes

For the cleanest spiral slices, fully chill the dough logs (1 hour) and slice straight down without sawing. Store baked cookies in an airtight container in the refrigerator for up to 4 days; freeze baked cookies without glaze for up to 2 months and thaw before adding glaze. For a lower-sugar option, use a reduced-sugar powdered sugar in the glaze and keep the cinnamon-brown sugar filling as written for best swirl flavor.