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Cinnamon Roll Cookies

These NO CHILL cinnamon roll cookies are soft, warm sugar cookies with a thick layer of cinnamon sugar filling rolled to create the perfect swirl, generously drizzled with a cream cheese glaze!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings 16 cookies

Ingredients
  

For the Cookies

  • 3/4 cup unsalted butter 1 1/2 sticks at room temperature
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 2 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

For the Cinnamon Sugar Filling

  • 4 Tbsp unsalted butter melted
  • 1/2 cup granulated sugar
  • 2 Tbsp ground cinnamon

For the Cream Cheese Glaze

  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 3 Tbsp milk or cream
  • 2 oz cream cheese room temperature

Instructions
 

For the Cookies

  • Preheat the oven to 350°F (roughly 180°C) and line a cookie sheet with parchment paper. Set aside.
  • In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together 3/4 cup (1 1/2 sticks) of unsalted butter with 1 cup of sugar for about 2 minutes until light and fluffy.
  • Add 1 egg and 2 tsp of vanilla and mix until combined.
  • Then add 2 1/4 cups of all purpose flour, 1/2 tsp of baking powder and 1/2 tsp of salt and mix until just combined. Do not overmix, dough should be crumbly, but there should not be anymore flour visible.
  • Turn the dough out onto a heavily floured surface and bring it together with your hands into a square shape.
  • Using a rolling pin, roll out the dough until it is about 1/4 inch thick.

For the Filling

  • In a small bowl, melt 4 Tbsp of unsalted butter in the microwave. Then add 1/2 cup of granulated sugar and 2 Tbsp of ground cinnamon and give the mixture a good mix.
  • Spread the cinnamon sugar mixture onto the rolled out dough in an even layer, leaving about an inch of dough without filling all the way around the outer edge.
  • (Optional) cut off the bottom inch of dough without filling so that the inner most swirl on the cookies is tight and distinct!
  • Roll the dough tightly and carefully. If any of the dough sticks to the surface, gently use a knife to remove it from the surface, press it back and keep rolling.
  • Once you have your log of rolled dough, you may either chill it for 1 hour OR slice it into slices about 1/2 inch thick, place onto your baking sheet lined with parchment paper and bake.
  • Bake for 12-14 minutes or until the outer edges of the cookies just barely start to turn brown and the middles are still soft.
  • Remove from the oven and allow the cookies to cool slightly.

For the Cream Cheese Glaze

  • In a small bowl mix together 1/2 cup of powdered sugar, 1/2 tsp of vanilla extract and 2 Tbsp of milk.
  • Add the 2oz of room temperature cream cheese and mix until combined. The mixture will be lumpy at this stage. Beat the mixture vigorously with a whisk to remove the lumps.
  • After many of the lumps have gone away, add the last 1 Tbsp of milk and beat again. At this point you should have a smooth cream cheese glaze.
  • When the cookies have cooled slightly, generously drizzle the glaze over the cookies, serve and enjoy!