Cinnamon Roll Cookies

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Cinnamon Roll Cookie Recipe Follow Me on Pinterest

Cinnamon Roll Cookies | Soft, thick cinnamon cookies spread with a tangy cream cheese frosting. Follow Me on Pinterest

 I’m not sure why I love making cookie sandwiches so much. Ok, that’s not true. A cookie sandwich is two cookies with some sort of yummy filling in between, so what’s not to love!

And there is plenty to love about these cookies. Since I’m such a huge fan of cinnamon rolls, these Cinnamon Roll Cookies are some of my favorite cookies that I’ve ever made. They are thick and soft and cinnamon-y. They’re spread with a tangy, cream cheese filling, and then they’re topped with another soft, cinnamon-y cookie. So, these Cinnamon Roll Cookies are the best parts of a cinnamon roll in one, delicious little cookie sandwich.

Cinnamon Roll Cookies
Cinnamon Cookies
  • 1 c. butter
  • 1 c. brown sugar
  • 1/3 c. granulated sugar
  • 2 large eggs
  • 1 T. vanilla extract
  • 3 ½ c. all-purpose flour
  • 2 T. cornstarch
  • 1 ½ tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. kosher salt or 1/4 tsp. salt
Cream Cheese Filling
  • 6 oz. cream cheese, at room temperature (reduced fat ok)
  • 1/4 c. plain Greek yogurt (nonfat ok)
  • 1/2 tsp. vanilla extract
  • 1 ½ - 2 c. powdered sugar
  1. Melt butter in a saucepan over medium-low heat. Let the butter cook until it just starts to brown.
  2. Pour the melted butter into the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using an electric mixer).
  3. Add the sugars, and beat together until fluffy and well-combined.
  4. Beat in eggs one at a time, scraping down the sides as needed.
  5. Stir in vanilla extract until incorporated.
  6. In a separate medium bowl, whisk together the flour, cornstarch, baking soda, cinnamon, and salt.
  7. Stir in flour mixture until just incorporated.
  8. Cover, and refrigerate (or freeze if you’re in a hurry) for at least 6 hours (or 4 hours in the freezer). If you put the dough in the freezer, you'll need to set it out while the oven preheats.
  9. When you’re ready to bake the cookies, preheat oven to 350 F. Line two cookie sheets with silicone baking mats or parchment paper.
  10. Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
  11. Bake for 7-9 minutes. You want the edges to be just barely golden brown.
  12. Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
  13. Transfer to wire rack to finish cooling.
  14. To make the filling, beat cream cheese and yogurt together until well-combined.
  15. Add the vanilla extract, and stir until it’s incorporated.
  16. Add enough powdered sugar to make it spreadable.
  17. Once the cookies have cooled, spread half of them with the cream cheese filling.
  18. Top with the remaining cookies.
  19. Store any leftover cookies in the refrigerator.
  20. This recipe makes about 28 cookie sandwiches.

Cinnamon Roll Cookie Recipe Follow Me on Pinterest Cinnamon Roll Cookie Recipe Follow Me on Pinterest Cinnamon Roll Cookie Recipe Follow Me on Pinterest



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  1. Katie says

    I made these and followed the recipe to a tee, and when I took the dough out of the fridge to bake, it was rock hard. I left it on the counter thinking it would soften as it warmed up but it didn’t soften at all. I had to throw out the dough.

    • says

      The only thing that I can think is that it must have dried out in the fridge. When cookie dough is properly stored, it won’t get rock hard in the fridge. Even properly stored frozen cookie dough will thaw, so it sounds like it had dried out.

      How did you cover the dough? I’ve have cookie dough dry out when I’ve placed it in a container where there was space between the lid and the dough, and it’s also happened when my plastic wrap has shifted and let air in with the dough.

  2. Rose says

    I just made the batter and placed it in the freezer. I am confused as to why? Will you please enlighten me?

    • says

      Freezing the dough helps the flavors to meld and helps the dough to keep its shape. You can also refrigerate it (obviously it just takes longer). Either way, it helps to keep the dough from baking out and ending up flat and greasy. If you have any other questions, let me know!

  3. Melissa says

    I made these tonight for a group of teenagers. Everyone loved them. I will be making these again. Thanks!

  4. Elizabeth says

    Hi there, I can’t wait to make these!
    I am in the UK and we use different measurements – can I just ask what T stands for?
    Is it a teaspoon? I am just a bit confused because you have tsp and T – C stands for cups doesn’t it?
    Sorry, I am probably being a bit dim!
    Thank you

    • says

      Sorry for the confusion! In my recipes, tsp. = teaspoon, T. = tablespoon, and c. = cup. If you have any other questions, please don’t hesitate to ask. Hope you enjoy the cookies!

  5. Emily says

    These are actually dangerous. I made the whole batch for my boyfriend who is obsessed with cinnamon and it made a TON of cookies. I’m pretty good about sticking to my diet and even though every day we swore he was going to take the remaining cookies to work……they did not leave the house and in about 3 days we polished off every.single.cookie. (I just individually iced them- so that is ALOT of cookies). Damn these cookies. They are PHENOMENAL. But now I can never make them again, lest I blow up.

    • says

      Thank you so much!! I was laughing as I read your comment, especially at the “lest I blow up”. I totally agree, though! These cookies are one of my favorites, and they are dangerous! I have to make a half batch because of that. I’m so glad that you and your boyfriend enjoyed them!! Thanks again for your awesome comment!

  6. says

    I heart cinnamon–and your adorable blog :) the simplicity of it just warms my heart, and I love how accessible your posts are. Definitely something to aspire towards in my own blogging. Thank you for sharing this–I’m looking forward to more updates!

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