Pin
These cookies pack all the homey cinnamon roll goodness into a soft, rich treat with a creamy tang from the topping. The dough comes out melt-in-your-mouth and the cream cheese swirl adds just the right kick. They're quick to stir up and always disappear fast when I bring them anywhere.
The very first time I baked these, my house smelled just like my favorite pastry shop. My kids were already asking for seconds before they even cooled down.
Tasty Ingredients
- Powdered sugar: makes the topping extra airy and soft
- Cinnamon sugar: roll the dough in this if you want more cinnamon goodness
- Cream cheese: brings the tang and creaminess to the frosting. Let it soften so you don't get lumps
- Sea salt: tones down the sweetness
- Granulated sugar: adds sweetness and helps cookies get a gentle crisp. Go half brown sugar if you want a little molasses flavor
- Baking powder: helps them puff up and stay soft
- Milk or cream: for thinning the icing as needed. Just a tiny bit does the trick
- All-purpose flour: gives the dough its base. Spoon and level to measure. Toss in more only if things seem sticky
- Ground cinnamon for sprinkling: dust this on at the end for that bakery look
- Ground cinnamon: totally makes these taste like the real deal. Use fresh if you can for a big punch
- Large eggs: binds everything and keeps cookies soft
- Vanilla extract: warms up the flavor. Grab the real stuff if you can
- Unsalted butter: keeps things moist and tender. The better the butter, the better your results
Simple Steps
- Frost and Finish:
- Spread or swirl on your frosting however you like, then dust with a pinch more cinnamon sugar or just cinnamon for that classic look. Stash leftovers in a covered container on the counter, or pop them in the fridge to keep fresh if prepping ahead.
- Make the Frosting:
- Beat your butter and cream cheese together until they're fluffy and smooth. Add the powdered sugar bit by bit to avoid clumps. Pour in the vanilla and just enough milk to get it smooth and easy to spread or pipe. Mix well until it's light.
- Bake the Cookies:
- Bake for about 7–8 minutes. The edges should be set, and the bottoms just barely golden. Keep an eye out—if you leave them in too long, they'll dry out. Pop them onto a rack when they're sturdy enough to move.
- Shape and Prep:
- Turn on your oven to 375 degrees. Roll the dough into balls about the size of a generous walnut. Want extra cinnamon? Roll them in cinnamon sugar. Set on parchment-lined baking sheets with a bit of space. Gently squish each one a little with your palm or a glass to flatten just a bit.
- Chill the Dough:
- Let the dough hang out in the fridge for 30 minutes so it doesn't spread too much and to build flavor.
- Combine Dry Ingredients:
- Mix your flour, salt, cinnamon, and baking powder in a separate bowl. This spreads all the flavors around. Pour the dry mix into the wet stuff in two rounds, and stop mixing as soon as it's all together. If your dough seems way too sticky, toss in a bit more flour, but don't work it too much.
- Make the Cookie Dough:
- Beat your butter and sugar until it gets pale and fluffy—this will take about three minutes on medium. Drop in your eggs one by one and mix after each addition. Splash in the vanilla last.
Pin
Rolling the dough balls in cinnamon sugar takes the flavor up a notch. It always takes me back to my childhood—these were our snow day go-to and the scent will always mean cozy afternoons to me.
Best Ways to Store
Once you frost these, keep them in a container in the fridge so they don’t dry out. They’ll stay perfect for five days. If you’ve got to stack them, tuck parchment between layers to keep the tops nice. For longer storage, freeze single-layer on a baking tray. After the frosting firms up, stack and store in a sealed tub. Let thaw at room temp for about an hour before serving.
Swaps and Shortcuts
Try replacing half the sugar with brown sugar for more chew and a gentle molasses flavor. Gluten-free all-purpose blends give good results if you need to avoid wheat. No cream cheese for the icing? Go with Greek yogurt instead for a lighter, tangy spread.
Pin
How to Serve
Lay the cookies out in a swirl on a platter, or hand them out with mugs of coffee or cocoa for max cozy vibes. They're awesome at brunch, on holiday trays, or packed up as gifts. We even like breaking them up and tossing them onto ice cream for an over-the-top sundae.
Backstory
These treats come from Northern European traditions where sweet buns and spiced loafs are everyday bakery favorites. This version takes everything good from those and turns it into an easy-to-share bite that goes over well at any party—no matter when you serve them.
FAQs About the Recipe
- → Any tips on keeping these cookies super soft?
Don’t go wild with mixing the dough and pull them from the oven when the bottoms just turn gold. That way, they stay extra light and soft.
- → Can I chill the dough for later?
For sure. Make the dough and stick it in the fridge for at least 30 minutes or let it sit overnight for even more flavor.
- → How do I add frosting without making a mess?
Snip the end off a zip bag or grab a piping bag. Swirl the frosting on once the cookies cool, making a nice spiral pattern.
- → Will these hold up in the freezer?
Yep! Chill baked cookies on a tray, stash them in something airtight, and bring to room temp when you want to snack.
- → How do I amp up the cinnamon taste?
Try rolling your dough in cinnamon sugar before baking. Or dust a little extra ground cinnamon over the frosted cookies.
- → What can I use besides cream cheese frosting on top?
Cinnamon buttercream works, or go for a quick cream cheese glaze if you want something lighter.