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–+ servings
Two cinnamon roll cookies with cream cheese glaze on top.

Chewy Cinnamon Roll Cookies

These cinnamon roll cookies are chewy and delicious and are made with a cookie swirled with cinnamon filling and topped with a cream cheese glaze.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 12 minutes
chill time 1 hour
Total Time 1 hour 27 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 231 kcal

Ingredients
 
 

Cinnamon roll filling

  • ¼ cup Butter softened, unsalted
  • ⅓ cup Brown sugar
  • 2 ½ teaspoon Cinnamon
  • ⅓ teaspoon Kosher salt

Cookie dough

  • ¾ cup Butter softened, unsalted
  • ⅓ cup Granulated sugar
  • ⅔ cup Brown sugar use light brown sugar
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • 2 Eggs
  • 2 ¼ cups Flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Cream of tartar

Cream cheese glaze

  • 2.1 oz Cream cheese softened
  • ½ cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 4-5 tablespoon Milk

Instructions
 

Make the cinnamon filling

  • Into a small mixing bowl, add the softened butter, brown sugar, cinnamon, and salt, and cream it with an electric hand mixer until well combined and creamy. Place it in the fridge while you make the cookie dough.

Make the cookie dough

  • Into a large mixing bowl, add the room-temperature butter, kosher salt, vanilla extract, brown sugar, and granulated sugar.
  • Cream it with an electric hand mixer until the mixture is creamy and light.
  • Add the eggs and mix until well combined.
  • Add the flour, cream of tartar, baking powder, and baking soda, and mix until almost combined.
  • Remove the cinnamon filling from the fridge and scoop dollops of 1 teaspoon onto the dough, when you run out of the cinnamon filling, make swirls using a spatula or a butter knife. Make 4-5 swirls, do not over swirl it!
  • Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons at a time. Place them on a parchment paper-lined baking sheet.
  • The dough needs to chill in the fridge or the freezer for at least an hour. It should be hard to the touch and not soft.
  • If you are chilling the dough for more than 1 day, cover the dough balls with plastic wrap to prevent them from drying out.
  • Bake in a 180c (350f) preheated oven for 10-12 minutes or until the edges of the cookies are light golden brown. Do not overbake them, we want to keep these cookies soft and chewy.
  • If desired, scoot the cookies into a perfectly round shape with a cookie cutter slightly larger than the cookies. 
  • Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
  • Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
  • Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
  • Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
  • Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
  • Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
  • Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.

Nutrition

Calories: 231kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 49mgSodium: 253mgPotassium: 68mgFiber: 1gSugar: 16gVitamin A: 392IUVitamin C: 0.01mgCalcium: 35mgIron: 1mg
Keyword Cinnamon Roll Cookie, Cinnamon Roll Cookies
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