Name: Gooey Cinnamon Roll Cookies with Cream Cheese Frosting
Prep time: 25 min
Cook time: 11 min
Total time: 51 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups cake flour; 2 tsp corn starch; 1 tsp baking soda; 1 tsp baking powder; 1 tsp fine sea salt; 1 cup unsalted butter, cold and cubed; 1 1/4 cups granulated sugar; 2 large eggs, room temperature; 2 large egg yolks, room temperature; 1 tsp pure vanilla extract; 1 cup packed brown sugar (light or dark); 6 Tbsp unsalted butter, softened; 2 Tbsp ground cinnamon; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 2 1/2 cups confectioners’ sugar; 1 tsp pure vanilla extract; 1/2 tsp fine sea salt

Jump to Recipe

What if you could capture the warm, gooey, cinnamon-swirled heart of a classic cinnamon roll and pack it into the soft, chewy perfection of a cookie? Get ready, because that dream is now a delicious reality. This recipe for Cinnamon Roll Cookies is the ultimate dessert hybrid, combining a tender cookie base with a rich brown sugar-cinnamon filling, all crowned with a tangy cream cheese frosting. It’s a truly show-stopping treat that delivers the best of both worlds in every single bite. Say goodbye to choosing between your favorite desserts—this is the one you’ve been waiting for.

Contents

Ingredients for Your Cinnamon Roll Cookies
Timing
Step-by-Step Instructions

Step 1: Preheat Oven and Prepare the Cinnamon Filling
Step 2: Whisk the Dry Cookie Ingredients
Step 3: Cream the Butter and Sugar
Step 4: Mix the Cookie Dough
Step 5: Shape and Fill the Dough
Step 6: Roll, Slice, and Shape the Cookies
Step 7: Bake to Golden Perfection
Step 8: Whip Up the Cream Cheese Frosting
Step 9: Frost and Enjoy

Nutritional Information
Lighter Variations
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I make the cookie dough ahead of time?
Q2. Is the cake flour really necessary?
Q3. Can I freeze these cookies?
Q4. My cinnamon filling was too stiff or runny. What happened?

Gooey Cinnamon Roll Cookies with Cream Cheese Frosting

Description
Ingredients

Cookie Dough
Cinnamon Sugar Filling
Cream Cheese Frosting

Instructions
Notes
Nutrition
Did you make this recipe?

Ingredients for Your Cinnamon Roll Cookies

This recipe is a symphony of three delicious parts: the soft cookie, the gooey filling, and the creamy frosting.

Component	Ingredient	Amount/Quantity
For the Cookie Dough	All-purpose flour	2 ½ cups
	Cake flour	1 ½ cups
	Corn starch	2 tsp.
	Baking soda	1 tsp.
	Baking powder	1 tsp.
	Fine sea salt	1 tsp.
	Cold, unsalted butter, cubed	1 cup (16 Tbsp.)
	Granulated sugar	1 ¼ cup
	Large eggs, room temperature	2
	Large egg yolks, room temperature	2
	Pure vanilla extract	1 tsp.
Cinnamon Sugar Filling	Packed brown sugar (light or dark)	1 cup
	Unsalted butter, softened	6 Tbsp.
	Ground cinnamon	2 Tbsp.
Cream Cheese Frosting	Cream cheese, softened	8 oz.
	Unsalted butter, softened	½ cup
	Confectioners’ sugar	2 ½ cups
	Pure vanilla extract	1 tsp.
	Fine sea salt	½ tsp.

Timing

These impressive cookies come together surprisingly quickly, making them a perfect project for a cozy afternoon.

Preparation Time: 25 minutes
Cooking Time: 11 minutes
Cooling Time: 15 minutes
Total Time: Approximately 51 minutes

Step-by-Step Instructions

Follow these steps to create the ultimate dessert mashup: the incredible Cinnamon Roll Cookie.

Step 1: Preheat Oven and Prepare the Cinnamon Filling

First, preheat your oven to 400°F (200°C) and line a couple of baking sheets with parchment paper. In a small bowl, combine the packed brown sugar, 6 Tbsp. of softened butter, and cinnamon. Mix with a fork or spatula until it forms a smooth, thick paste. Set this delicious filling aside.

In a large bowl, whisk together the all-purpose flour, cake flour, corn starch, baking soda, baking powder, and 1 tsp. of salt. This step ensures that the leavening agents are evenly distributed, which helps the cookies bake up perfectly.

Step 3: Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the 1 cup of cold, cubed butter on its own for about 1 minute. Add the granulated sugar and continue to cream them together for 1-2 minutes until the mixture is smooth and combined.

Add the eggs, egg yolks, and 1 tsp. of vanilla extract to the butter mixture and blend until just incorporated. With the mixer on low speed, gradually add the dry ingredient mixture, about ¼ cup at a time, until a soft dough forms. Be careful not to overmix.

Step 5: Shape and Fill the Dough

Lightly flour a clean work surface. Press the cookie dough out into a large rectangle, roughly the size of a 9×13 inch pan. You can do this with your hands—no rolling pin needed! Spoon the prepared cinnamon sugar filling evenly over the dough, spreading it almost to the edges.

Step 6: Roll, Slice, and Shape the Cookies

Starting from one of the long edges, carefully roll the dough up into a tight log. Pinch the seam to seal it. Using a sharp knife, slice the log into 10-12 equal-sized pieces. Take each slice and gently roll it into a ball, making sure the cinnamon swirl is tucked inside and the seams are sealed to prevent the filling from leaking.

Step 7: Bake to Golden Perfection

Place the cookie dough balls onto your prepared baking sheets, leaving a few inches of space between them. Bake for 9-11 minutes, or just until the edges are lightly golden brown. Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely.

Step 8: Whip Up the Cream Cheese Frosting

While the cookies cool, make the frosting. In a medium bowl, use a hand mixer to beat the softened cream cheese and ½ cup of softened butter until smooth and creamy. Add the confectioners’ sugar, 1 tsp. of vanilla extract, and ½ tsp. of salt. Mix on low speed at first, then increase to medium-high and beat until the frosting is light and fluffy.

Step 9: Frost and Enjoy

Once the cookies are completely cool, spread a generous layer of cream cheese frosting on top of each one. For an extra touch, you can sprinkle a little more cinnamon over the frosting.

Nutritional Information

This is a delightfully decadent treat. The following is an estimation per cookie, assuming a batch of 12.

Calories: ~600 kcal
Protein: 7 g
Fat: 30 g
Carbohydrates: 75 g (Sugar: 50 g)

Lighter Variations

While these cookies are designed for indulgence, here are a few potential adjustments.

Adjust the Frosting: You can easily halve the frosting recipe for a lighter touch or use a simple powdered sugar glaze (powdered sugar, milk, and vanilla) instead.
Flour Swap: For a slightly heartier cookie, you could replace ½ cup of the all-purpose flour with white whole wheat flour, though this will result in a denser texture.

Serving Suggestions

These cookies are a complete dessert experience all on their own!

The Perfect Pairing: Enjoy a warm cookie with a tall glass of cold milk for a truly classic and comforting treat. 🥛
Holiday Platter: These impressive cookies are a guaranteed show-stopper on any holiday cookie tray or at a bake sale.
Special Occasion: They are the perfect special treat to bake for a birthday, celebration, or just a cozy weekend at home.

Common Mistakes to Avoid

For perfect, gooey cinnamon roll cookies, keep these tips in mind.

Filling Leaking Out: This happens if the dough isn’t sealed well before baking. Solution: When you roll each slice into a ball, make sure to pinch and seal any visible seams where the filling might escape. A well-sealed ball is a happy cookie.
Dough Is Too Sticky to Roll: If your kitchen is warm, the butter in the dough can soften too much, making it sticky. Solution: If the dough log feels too soft to slice cleanly, wrap it in plastic wrap and chill it in the refrigerator for 20-30 minutes to firm up.
Overbaking the Cookies: The key to a soft, gooey center is to slightly underbake the cookies. Solution: Pull the cookies from the oven when the edges are just set and turning a light golden brown. They will continue to cook on the hot baking sheet as they cool.

Storing Tips

Due to the cream cheese frosting, these cookies need to be stored properly.

Refrigerate: Store the frosted cookies in a single layer in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
Serving: For the best texture, let the cookies sit at room temperature for about 15-20 minutes before enjoying.

Conclusion

These Cinnamon Roll Cookies are the ultimate comfort dessert, delivering the cozy spice of a cinnamon roll with the satisfying chew of a homemade cookie. The swirl of brown sugar filling, the soft cookie texture, and the tangy cream cheese frosting create a perfect harmony of flavors that is truly unforgettable. It’s a fun and rewarding baking project that is guaranteed to impress. We hope you fall in love with this recipe! Let us know how they turned out in the comments below.

FAQs

Yes! You can prepare the dough log, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. When you’re ready to bake, just slice, roll, and bake as directed, adding an extra minute or two to the baking time.

Q2. Is the cake flour really necessary?

The combination of all-purpose and cake flour creates a wonderfully soft and tender cookie. If you don’t have cake flour, you can substitute it with all-purpose flour, but the cookies will be slightly denser and less cake-like in texture.

Q3. Can I freeze these cookies?

Yes, they freeze beautifully! You can freeze the unfrosted cookies in a freezer-safe bag for up to 3 months. Thaw them at room temperature before frosting and serving. You can also freeze the frosted cookies, but place them on a baking sheet to freeze solid before transferring them to a container to protect the frosting.

Q4. My cinnamon filling was too stiff or runny. What happened?

The consistency of the filling depends on the temperature of your butter. If it’s too stiff, your butter was likely too cold. If it’s too runny, the butter was too soft or melted. Aim for softened, room-temperature butter for a smooth, spreadable paste.