This recipe was born out of a craving for the warm, tender spiral of a cinnamon roll on a weekday morning when I didn’t have time for yeasted dough. I discovered this dough-and-roll method during a weekend of testing quick breakfast ideas and immediately knew it would become a staple. The texture bridges the best parts of a cookie and a roll: tender, slightly pillowy cookies with a caramelized cinnamon-sugar swirl and a glossy cream cheese drizzle. My kids call them “mini cinnamon hugs,” and they always insist I save a few for lunchboxes. Baking these on a busy morning or for a dessert tray is a joy because the technique is straightforward but the result feels special. The dough is enriched with cream cheese and butter, so each bite is moist and rich without being greasy. Rolling the dough with a simple cinnamon-sugar filling produces neat spiral pinwheels that look beautiful on a platter—perfect for holidays, cookie exchanges, or casual coffee dates with friends. I love how the aroma fills the house: warm cinnamon, butter, and caramelized sugar—instantly comforting.

Ingredients

• All-purpose flour: 3 1/4 cups (spooned and leveled). I use King Arthur for consistent texture; flour weight matters less here than sifting method—avoid packing the cup to keep the dough tender.
• Cornstarch: 2 teaspoons. This helps soften the crumb and gives a delicate, tender bite similar to a roll rather than a dense cookie.
• Baking powder and baking soda: 1 1/2 teaspoons baking powder and 1/4 teaspoon baking soda. They provide gentle lift and subtle spread control for neat spirals.
• Salt: 1 teaspoon fine sea salt—balances sweetness and enhances flavor. I prefer Diamond Crystal or Morton fine sea salt.
• Butter and cream cheese: 1 cup unsalted butter (room temperature, about 8 tablespoons) and 8 ounces full-fat cream cheese. Use Land O Lakes or Kerrygold butter and Philadelphia cream cheese for best results; both create rich, tender dough.
• Granulated sugar: 1 cup. Sweetens and adds structure when creamed with butter and cream cheese.
• Egg and vanilla: 1 large egg and 2 teaspoons vanilla extract for richness and flavor depth.
• Filling: 2/3 cup packed brown sugar, 4 teaspoons ground cinnamon, and 6 tablespoons salted butter melted—this becomes the gooey spiral inside each cookie.
• Icing: 2 ounces cream cheese softened, 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla extract to finish the cookies with a classic cream cheese drizzle.

Instructions

Combine dry ingredients: Whisk together 3 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1 teaspoon fine sea salt in a medium bowl. Sifting is optional; whisking ensures even distribution and prevents pockets of leavening. Set aside. Cream butter and cream cheese: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (8 tablespoons) softened unsalted butter and 8 ounces full-fat cream cheese on medium speed for about 2 minutes, until light and fluffy. Scrape sides periodically to ensure even creaming; this step traps air for a tender crumb. Add sugar and aromatics: Add 1 cup granulated sugar and beat for 2 to 3 minutes until the mixture is pale and airy. Add 1 large egg and 2 teaspoons vanilla extract, mixing until fully incorporated. The batter should be smooth with no streaks of egg. Incorporate flour: Pour the flour mixture into the wet ingredients and mix on low until just combined. Avoid overmixing—stop when no large streaks of flour remain. The dough will be soft but manageable. Divide and chill: Divide dough into two equal portions. Shape each portion into a rough 6 to 8-inch square on a piece of plastic wrap. Lightly flour if sticking, then wrap tightly. Chill in the refrigerator for about 2 hours. Chilling firms the dough for cleaner rolling and prevents cracking when you shape the log; if chilled longer than 2 hours, let it sit at room temperature for 15 minutes before rolling. Make the filling: In a small bowl mix 2/3 cup packed brown sugar and 4 teaspoons ground cinnamon with a fork or your fingers. Melt 6 tablespoons salted butter and set aside to brush on rolled dough. Roll and assemble: Preheat oven to 350°F about 10 minutes before removing dough from the fridge. On a lightly floured surface, roll one dough square into a rectangle roughly 12 inches by 10 inches. Brush with half the melted butter, leaving a 1/2-inch strip at the far edge unbuttered. Sprinkle half the cinnamon-sugar evenly and press gently so it adheres. Dampen the unbuttered strip with a bit of water to seal the roll. Starting at the short edge nearest you, roll tightly into a log and pinch the seam to seal. Slice and bake: Use a sharp knife or dental floss to cut the log into roughly 1/2-inch-thick rounds (about 20 pieces per log). Arrange on prepared baking sheets lined with parchment or silicone, spacing about 1 inch apart; 12 fit on a sheet comfortably. Bake 10–12 minutes until set but still soft. Let cool on the pan 8–10 minutes before transferring to a rack to finish cooling. Icing and finish: In a medium bowl, whip 2 ounces softened cream cheese until smooth. Add 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla extract and mix until a thick, drizzly consistency forms; add another tablespoon of milk if needed. Once cookies are completely cool, drizzle icing over each cookie and allow to set before storing.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to five days. If you plan to keep them longer, place them in the refrigerator for up to seven days; bring to room temperature before serving for optimal texture. For freezing, lay cookies in a single layer on a baking sheet and flash-freeze for 1 hour, then transfer to a freezer-safe bag or container with parchment between layers to prevent sticking. To refresh thawed cookies, warm them in a 300°F oven for 5–7 minutes; add fresh icing after warming if desired.

Ingredient Substitutions

If you’re out of brown sugar, substitute 2/3 cup granulated sugar plus 1 tablespoon molasses to mimic moistness and flavor. For a dairy-free version use vegan butter and dairy-free cream cheese alternatives—note texture will be slightly different and chilling times may vary. Swap half the all-purpose flour for pastry flour for an even more tender crumb. If you prefer less sweetness, reduce the icing powdered sugar by 1/4 cup and thin with milk accordingly.

Serving Suggestions

Serve warm with a steaming mug of coffee or chai for breakfast, or arrange on a dessert tray with other small cookies for a holiday spread. Garnish with a light dusting of cinnamon or finely chopped toasted pecans for texture. These pair beautifully with cream cheese dip, vanilla bean frosting, or a drizzle of salted caramel for an indulgent twist. For a brunch buffet, place them on a tiered stand for visual appeal.

Cultural Background

These are inspired by the classic American cinnamon roll, rooted in Scandinavian and Northern European spiced roll traditions. Over time, the American version evolved into a sweeter, cream-cheese-topped favorite. Turning that concept into a rolled cookie is a modern shortcut: it preserves the spiral and flavor profile without the multi-hour yeast rise, making the treat more accessible for busy home bakers while honoring the comforting spice blend.

Seasonal Adaptations

In autumn, add a pinch of ground nutmeg and cloves to the filling for a pumpkin-spice vibe. For winter holidays, fold in finely chopped candied orange peel into the filling or swap brown sugar for molasses-forward dark brown sugar for deeper flavor. In spring, lighten the icing with lemon zest and reduce vanilla to create a brighter finish that pairs well with lighter beverages.

Meal Prep Tips

Prepare dough up to two days ahead and keep wrapped in the fridge; roll and slice just before baking for the freshest spirals. You can also fully bake and freeze the plain cookies, then thaw and add icing the day you plan to serve. Pack individually in muffin liners for grab-and-go breakfast boxes or stack in a container with parchment paper between layers to maintain appearance for events or parties.

These cinnamon roll cookies are a small, joyful way to bring the warmth of a bakery to your kitchen without the fuss. Make them, share them, and tweak them until they fit perfectly into your celebrations and weekday routines.