Cream Cheese Frosted Cinnamon Roll Cookies Recipe – Easy 5-Step Guide

Warm cinnamon. Buttery swirls. Sweet cream cheese frosting melting into crackly cookies. The first time I baked these cream cheese frosted cinnamon roll cookies, my kitchen smelled like a bakery in full swing. I remember peeking into the oven, impatiently waiting for those golden spirals to set—and let’s just say, I burned my tongue on the first batch because I couldn’t wait to try one. You know that moment when you taste something and instantly regret never having made it before? That’s exactly how it felt.

I stumbled onto the idea for these cookies when I wanted cinnamon rolls but didn’t have time to let dough rise. Honestly, who has that kind of patience on a Saturday morning with coffee brewing? So I mashed up my favorite sugar cookie base with cinnamon roll flavors, adding a generous swipe of tangy cream cheese frosting on top. If you’ve ever craved cinnamon rolls but wanted “just a bite,” this recipe is for you. It’s become my go-to for brunches, bake sales, and cozy nights in.

These cream cheese frosted cinnamon roll cookies are the answer to dessert indecision—soft, chewy, packed with cinnamon sugar, and finished with a dreamy cream cheese frosting. I’ve baked them over a dozen times, testing out different flour blends and frostings. If there’s one treat my friends always request, it’s these. Whether you’re baking for family, impressing brunch guests, or just treating yourself, you’ll love how easy and comforting this recipe is. Let’s get rolling!

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under an hour. No waiting for dough to rise or fussing with yeast! Perfect for last-minute cravings or when guests pop over unexpectedly.
• Simple Ingredients: You probably have everything you need sitting in your pantry right now—no fancy stuff required. Just butter, sugar, flour, and a few classic spices.
• Perfect for Any Occasion: They’re a hit at brunches, holiday mornings, bake sales, and those random Tuesday afternoons when you just need a treat. Honestly, they’re almost too good to share.
• Crowd-Pleaser: Kids love them, adults swoon, and even picky eaters come back for seconds. I’ve yet to meet someone who can resist the combination of cinnamon and cream cheese frosting!
• Unbelievably Delicious: The swirled cinnamon sugar inside the cookies makes every bite a little surprise. The cream cheese frosting is rich, tangy, and cuts through the sweetness perfectly.

I’ve baked loads of cinnamon roll cookies, but this version is my absolute favorite. Blending the cream cheese into the frosting (with a dash of vanilla) takes the flavor up a notch, while rolling the dough with a cinnamon-sugar layer gives that iconic swirl. It’s the type of cookie that makes you close your eyes after the first bite—comforting, nostalgic, and just a little decadent. If you’re looking for a treat that feels special but doesn’t require hours in the kitchen, this is it. You can whip these up for brunch and still have time to relax. Trust me, they disappear quickly!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture—no fuss, no fancy specialty items. Most of these are pantry staples, so you’re probably halfway there already!

• For the Cookie Dough:
  • 1 cup (226g) unsalted butter, softened (adds richness and keeps cookies tender)
  • 1 cup (200g) granulated sugar
  • 1 large egg (room temperature for even mixing)
  • 1 tsp vanilla extract (I love using pure vanilla for a deeper flavor)
  • 2 2/3 cups (332g) all-purpose flour (I’ve had good results with King Arthur and Gold Medal)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
• For the Cinnamon-Sugar Filling:
  • 2 tbsp (28g) unsalted butter, melted
  • 1/3 cup (67g) brown sugar, packed (light or dark works)
  • 1 1/2 tsp ground cinnamon (choose a fresh, aromatic brand if you can)
• For the Cream Cheese Frosting:
  • 4 oz (113g) cream cheese, softened (Philadelphia is always reliable)
  • 2 tbsp (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar (sifted for smoothness)
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1–2 tsp milk or cream, as needed for consistency

Substitution Tips: If you need these cookies gluten-free, swap all-purpose flour for a 1:1 gluten-free blend (Bob’s Red Mill works well). Dairy-free cream cheese and butter work in a pinch, though the flavor will be slightly different. You can use coconut sugar instead of brown sugar for a less refined option. And if you’re out of cinnamon, pumpkin pie spice gives a cozy twist!

Equipment Needed

• Mixing Bowls: At least two—one for dough and one for frosting. I use glass bowls for easy cleanup.
• Hand Mixer or Stand Mixer: For creaming butter and sugar. You can mix by hand, but it’s a workout!
• Measuring Cups and Spoons: Accurate measurements matter here.
• Rolling Pin: Essential for rolling out the dough (a wine bottle works in a pinch—I’ve been there!).
• Baking Sheet: Standard size, lined with parchment paper for easy lifting.
• Sharp Knife or Dough Cutter: For slicing the rolled dough into cookies. Dental floss works surprisingly well for clean cuts.
• Spatula: For transferring cookies and spreading frosting.

If you don’t have a stand mixer, a sturdy whisk and elbow grease will do. I’ve used silicone mats for rolling out dough—they make cleanup so much easier. For budget-friendly baking, check out local thrift stores for sturdy baking sheets and rolling pins. Just remember to hand-wash specialty tools to keep them lasting longer!

Preparation Method

1. Cream the Butter and Sugar (5 minutes):
   In a large mixing bowl, beat 1 cup (226g) unsalted butter with 1 cup (200g) granulated sugar until light and fluffy. You’re looking for a pale, creamy mixture—about 3 minutes with a hand mixer. If your butter isn’t soft enough, microwave it for 5–10 seconds (not melted, just pliable). Scrape down the sides for even mixing.
2. Add Egg and Vanilla (2 minutes):
   Beat in 1 large egg and 1 tsp vanilla extract. Mix until fully incorporated, with no streaks of egg left. The dough should smell sweet and buttery—if it looks curdled, keep mixing!
3. Add Dry Ingredients (5 minutes):
   In a separate bowl, whisk together 2 2/3 cups (332g) all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt. Gradually add dry ingredients to wet, mixing on low speed just until combined. Dough will be soft but not sticky. If it’s too crumbly, add 1–2 tsp milk. Too sticky? Sprinkle in a tablespoon of flour.
4. Roll Out and Fill Dough (10 minutes):
   Lightly flour your countertop. Roll dough into a rectangle about 1/4-inch (6mm) thick. Brush with 2 tbsp (28g) melted butter. Sprinkle evenly with 1/3 cup (67g) brown sugar mixed with 1 1/2 tsp cinnamon. Starting from the long side, roll dough into a tight log. Use gentle pressure—if cracks appear, pinch them closed. Chill the log in the fridge for 15 minutes for easier slicing.
5. Slice and Bake (12–14 minutes):
   Preheat oven to 350°F (175°C). Slice chilled dough into 1/2-inch (1.25cm) rounds. Place cookies on a parchment-lined baking sheet, spacing them 2 inches (5cm) apart. Bake for 12–14 minutes until edges are golden and centers look set. Don’t overbake—they’ll firm up as they cool. Transfer to a wire rack to cool completely.
6. Make Cream Cheese Frosting (5 minutes):
   Beat 4 oz (113g) cream cheese, 2 tbsp (28g) butter, and 1/2 tsp vanilla extract until smooth. Add 1 cup (120g) powdered sugar and a pinch of salt. Mix until fluffy, adding 1–2 tsp milk or cream for a spreadable consistency. Frost cooled cookies generously. (If frosting is runny, chill briefly.) Enjoy!

Troubleshooting: If dough is too soft to roll, chill for 10 more minutes. If cookies spread too much, your dough may be too warm—chill before slicing. When frosting, use an offset spatula for neat swirls.

Personal Tips: I always chill the dough log before slicing—otherwise, my cookies look more like cinnamon blobs. If you want extra crunch, sprinkle raw sugar over the frosting before serving.

Cooking Tips & Techniques

Let’s face it, cinnamon roll cookies can be a little tricky if you rush the process. I’ve learned a few things from failed batches (flat cookies, tough dough, frosting sliding everywhere—been there!). Here’s what works best:

• Room Temperature Ingredients: Soft butter and cream cheese blend smoother. Cold eggs will make the dough seize up—so let them sit out for 10 minutes.
• Chill Dough Before Slicing: Always chill the rolled dough log for at least 15 minutes. Warm dough means misshapen cookies. If you’re short on time, pop it in the freezer for 5 minutes instead.
• Even Swirl Distribution: Spread cinnamon sugar right to the edges of the dough. Too much in the center makes the cookies gooey, while uneven filling can cause gaps.
• Don’t Overbake: The cookies may look soft in the center when you pull them out, but they’ll set as they cool. Overbaking leads to dry, crumbly cookies (not what you want!).
• Multitasking: While cookies bake, whip up the frosting so it’s ready to go. If you frost cookies while they’re warm, the frosting will melt—wait until they’re cool.
• Consistency Matters: If your frosting is too stiff, add a splash of milk. Too runny? Chill for a few minutes or add more powdered sugar.

I remember my first batch—forgot to chill the dough and ended up with one giant cinnamon cookie pancake. Laughable, but still tasty. Now, I always chill the dough, and the swirls come out perfect every time!

Variations & Adaptations

There’s so much room to play with these cookies, depending on your mood or pantry situation. Here are my favorite twists:

• Gluten-Free Version: Use a 1:1 gluten-free baking flour (like Bob’s Red Mill). The texture will be a bit softer, but the flavor stays spot-on. Add 1/2 tsp xanthan gum if your blend doesn’t include it.
• Dairy-Free Swap: Use vegan butter and dairy-free cream cheese (Go Veggie or Kite Hill). For the frosting, add a splash of coconut milk for extra richness.
• Nutty Cinnamon Roll Cookies: Sprinkle chopped pecans or walnuts into the cinnamon-sugar layer for crunch. I’ve added toasted almonds once—delicious!
• Seasonal Spices: Try pumpkin pie spice or cardamom instead of cinnamon for a cozy winter vibe.
• Mini Cookies: Slice the dough log into 1/4-inch (6mm) rounds for bite-sized treats—great for parties or snacking!

My personal favorite adaptation? Adding a drizzle of maple syrup to the frosting for a breakfast-y twist. If you need to avoid eggs, swap in a flaxseed “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes). You can also use coconut sugar for a less refined sweetener.

Serving & Storage Suggestions

These cookies are best served slightly warm or at room temperature. The cream cheese frosting sets into a soft, dreamy layer. For a pretty presentation, arrange cookies on a platter, sprinkle with extra cinnamon, and garnish with a mint sprig or orange zest.

Perfect Pairings: Serve with hot coffee, chai tea, or cold milk. For brunch, pair with fruit salad or scrambled eggs. They’re also lovely with a scoop of vanilla ice cream for dessert.

Storage: Keep cookies in an airtight container in the fridge for up to 4 days (the frosting needs chilling). They stay fresh at room temperature for 24 hours if unfrosted. For longer storage, freeze cookies in a single layer, then transfer to a freezer bag—thaw and frost when ready to serve.

Reheating: Warm cookies in the microwave for 10 seconds or let them come to room temp. The flavors deepen after a day, making them even better!

Nutritional Information & Benefits

Each cream cheese frosted cinnamon roll cookie is approximately 140 calories, with 7g fat, 19g carbs, and 2g protein. The real stars here are cinnamon (known for its anti-inflammatory properties) and cream cheese, which adds a touch of calcium and protein.

If you use gluten-free or dairy-free substitutions, macros will shift slightly. These cookies are not low-carb, but you can reduce sugar by using erythritol or coconut sugar. Allergens to note: dairy, eggs, wheat. I love that these cookies offer comfort in a portion-controlled package—one (or two) is just right for a sweet treat that doesn’t tip the scales.

Conclusion

If you’re searching for a recipe that’s both nostalgic and easy, these cream cheese frosted cinnamon roll cookies fit the bill. They deliver cinnamon roll flavor in a chewy, swirled cookie that’s perfect for sharing (or keeping all to yourself, no judgment!).

Feel free to riff on the basics—add nuts, swap spices, or go gluten-free. That’s the beauty of baking at home! I love this recipe because it brings back memories of lazy weekends and cozy kitchen moments. Every batch feels like a little celebration.

So, what are you waiting for? Try these cookies, snap a photo, and let me know how your batch turned out. Leave a comment below, share your favorite variation, or tag me on social if you give them a whirl. Happy baking—and enjoy every sweet, cinnamon-swirled bite!

Frequently Asked Questions

Can I make the dough ahead of time?

Absolutely! You can prepare the dough log, wrap it tightly, and refrigerate overnight. Slice and bake whenever you’re ready for fresh cookies.

Do these cookies freeze well?

Yes, the unfrosted cookies freeze beautifully. Place them in a single layer, then transfer to a freezer bag. Thaw and frost right before serving for best texture.

Can I use store-bought frosting instead?

You can, but homemade cream cheese frosting tastes much better—trust me! If you’re short on time, store-bought works in a pinch.

Why did my cookies spread too much?

This usually happens if the dough was too warm. Make sure to chill the rolled dough log before slicing and baking for perfect swirls.

How do I make these cookies gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend. Add a bit of xanthan gum if your blend doesn’t have it. The texture will be slightly softer, but the flavor is just as delicious.

Print