These cinnamon roll cookies combine a buttery cookie with a cinnamon roll. It has a snickerdoodle cookie base stuffed with cinnamon filling dollops. When you open the cookie you can see that cinnamon filling. It is also rolled in cinnamon sugar and topped with cream cheese icing.

Stack of two cinnamon roll cookies split in half.

When making this cookie, I didn’t want it to just be a cinnamon snickerdoodle cookie. That is why I filled it with a cinnamon filling, just like a cinnamon roll! The other part that makes this recipe is the cream cheese icing. Which makes it taste like a cinnamon roll in cookie form.
I have tips and tricks and process photos to easily help you make this recipe! If you love cinnamon roll desserts, you have to try my cinnamon roll cupcakes.

Top view of cinnamon roll cookies.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Flour- Make sure to spoon and level the flour. If you place the measuring cup directly into the flour, this will compact the flour. This leads to your cookies not spreading.
  • Tip 2: Make sure to either make the dollops ahead of time or 40 minutes before starting the cookie dough. You make them frozen, so they don’t cause the cookie to spread.
  • Tip 3: When filling the cookie dough balls, use your thumb to create a hole in the center about 3/4ths down. Fill with a frozen dollop, and cover back up with cookie dough.
  • Tip 4: To top the cookies with cream cheese icing, I placed the icing in a piping bag and cut off the tip. Then, I kept the cookies on a wire rack over a cookie sheet and drizzled the cookies. It prevented a mess!
Cinnamon dollops on a cookie sheet.
Make sure to use wax paper so the dollops don’t stick.
Wet ingredients in a bowl.
Beat the butter and sugars on high speed to aerate the butter.
Cookie dough in a bowl.
Let the cookie dough rest for 10 minutes before scooping. This allows the gluten to absorb into the dough.
Cookie dough ball on a cookie sheet.
After filling the cookies, roll in cinnamon sugar.
Bite missing from cookie.

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If you want more cinnamon recipes, try my cinnamon roll cheesecake and snickerdoodle cake!

Close up of the cinnamon filling in the cookies.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Stack of two cinnamon roll cookies split in half.
5 from 1 review

Cinnamon Roll Cookies

Stephanie Rutherford
These cinnamon roll cookies combine a buttery cookie with a cinnamon roll. It has a snickerdoodle cookie base stuffed with cinnamon filling dollops. When you open the cookie you can see that cinnamon filling. It is also rolled in cinnamon sugar and topped with cream cheese icing.
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Prep Time: 20 minutes
Cook Time: 13 minutes
Chilling Time: 40 minutes
Total Time: 1 hour 13 minutes
Servings: 18 large cookies

Ingredients
 
 

Cinnamon Filling

  • 6 TBSP Unsalted butter, room temperature
  • 1/2 cup Brown sugar, packed
  • 1 TBSP All-purpose flour
  • 1 TBSP Ground cinnamon
  • Pinch of salt

Cookie Dough

  • 2 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Cream of tartar
  • 1 tsp Cornstarch
  • 1 cup Unsalted butter, room temperature
  • 3/4 cup White granulated sugar
  • 3/4 cup Brown sugar, packed
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1/4 cup White granulated sugar
  • 1/2 TBSP Ground cinnamon

Cream Cheese Icing

  • 2 oz Cream cheese, room temperature
  • 2 TBSP Unsalted butter, room temperature
  • 1/2 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 1 tsp Milk

Instructions
 

Cinnamon Filling

  • In a medium bowl with a hand mixer, beat the butter until smooth. Then, add brown sugar, flour, cinnamon, and pinch of salt. Beat for 1 minute on high speed.
    6 TBSP Unsalted butter, 1/2 cup Brown sugar, 1 TBSP All-purpose flour, 1 TBSP Ground cinnamon, Pinch of salt
  • Line a cookie sheet with wax paper. Use a 1/2 Tablespoon to scoop dollops of filling and place evenly on the wax paper. I made 18 dollops. Freeze for at least 40 minutes.

Cookie Dough

  • In a medium bowl, sift the flour, baking soda, baking powder, salt, cream of tartar, and cornstarch. Set aside.
    2 3/4 cup All-purpose flour, 1/2 tsp Baking soda, 1 tsp Salt, 1 tsp Cream of tartar, 1 tsp Cornstarch
  • Using a mixer, beat the butter, sugar, and brown sugar on high speed for 2 minutes.
    1 cup Unsalted butter, 3/4 cup White granulated sugar, 3/4 cup Brown sugar
  • Add the vanilla and eggs and mix on medium until combined. Add the dry ingredients and mix on low speed until just combined.
    1 tsp Pure vanilla extract, 2 Large eggs
  • Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let dough rest for 10 minutes to help with spreading. Combine sugar and cinnamon in a small bowl.
    1/4 cup White granulated sugar, 1/2 TBSP Ground cinnamon
  • Use a large cookie scoop to scoop the dough. While it is still in the cookie scoop, use your thumb to create a hole in the center. Place a frozen dollop in the center and cover back up with the cookie dough. Roll each cookie dough ball in cinnamon sugar. Place 6 cookie dough balls per cookie sheet.
  • Bake for 13-15 minutes until the edges are lightly golden.
  • Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack. Cool completely before icing.

Cream Cheese Icing

  • In a small bowl using a hand mixer, beat the cream cheese and butter on high speed until creamy. Add the sifted powdered sugar and mix low speed until combined. Add the vanilla and mix and mix until creamy. This will be a pipeable consistency.
    2 oz Cream cheese, 2 TBSP Unsalted butter, 1/2 cup Powdered sugar, 1 tsp Milk, 1 tsp Pure vanilla extract
  • Pipe or drizzle the icing on top of each cookie.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 322kcal, Carbohydrates: 45g, Protein: 2g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 188mg, Potassium: 82mg, Fiber: 1g, Sugar: 26g, Vitamin A: 515IU, Vitamin C: 0.02mg, Calcium: 37mg, Iron: 1mg
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