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Soft and Chewy Cinnamon Roll Cookies with Cream Cheese Glaze

A stack of three soft cinnamon roll cookies drizzled generously with white vanilla icing.
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Make these soft and chewy cinnamon roll cookies that taste just like your favorite pastry but without any yeast or rising time. You get a buttery, spiced swirl in a handheld cookie form, finished with a simple cream cheese glaze.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup packed light brown sugar (for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for filling)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons cream cheese, softened (for glaze)
  • 1 tablespoon milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set this aside.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until just combined.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. In a small bowl, mix the brown sugar, cinnamon, and melted butter until it forms a thick paste for the filling.
  5. Divide the cookie dough in half. On a piece of plastic wrap, press one half of the dough into a rough rectangle about 1/4 inch thick.
  6. Spread half of the cinnamon-sugar filling evenly over the dough rectangle.
  7. Roll the dough tightly into a log, starting from the long edge. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm enough to slice. Repeat with the second half of the dough and filling.
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Remove one dough log from the refrigerator. Slice the log into 1/2-inch thick rounds. Place the rounds about 2 inches apart on the prepared baking sheets.
  10. Bake for 10 to 12 minutes, or until the edges are set but the centers look slightly soft. You want these soft baked spice cookies to remain chewy.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. While the cookies cool, prepare the glaze: Beat the powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and creamy.
  13. Drizzle the creamy glaze topping over the cooled cookies before serving your homemade cinnamon pastry cookies.

Notes

  • For extra gooey centers, slightly underbake the cookies by about one minute.
  • If you want a more pronounced swirl, chill the dough logs for 2 hours instead of 1.
  • You can substitute the cream cheese glaze with a simple vanilla icing if preferred.

Nutrition

Find it online: https://completelyyummy.com/cinnamon-roll-cookies-recipe-easy-swirls/