Description

Soft, buttery sugar cookies swirled with cinnamon-sugar and drizzled with tangy cream cheese glaze inspired by classic cinnamon rolls but in cookie form. Perfect for holiday baking, gifting, or cozy afternoons with coffee. Easily made gluten-free or vegan.

Ingredients

For the Cookies:

– 3 cups (375g) all-purpose flour

– 2 teaspoons aluminum-free baking powder

– 1 tablespoon ground cinnamon

– 1 cup (226g) unsalted butter, room temperature

– ½ teaspoon kosher salt

– ¾ cup (150g) granulated sugar

– ¼ cup (50g) packed brown sugar

– 1 large egg, room temperature

– 1 tablespoon pure vanilla extract

For the Cinnamon Filling:

– ½ cup (100g) packed brown sugar

– 1 tablespoon ground cinnamon

– 3 tablespoons (42g) unsalted butter, melted

For the Cream Cheese Glaze:

– 2 oz (56g) cream cheese, room temperature

– 1 cup (120g) confectioners’ sugar

– ¼ teaspoon pure vanilla extract

– 1 tablespoon (15mL) milk or half-and-half (adjust as needed)

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Instructions

In a medium bowl, whisk together flour, baking powder, and 1 tablespoon cinnamon. Set aside.
In a large bowl, beat butter and salt until combined. Add granulated and brown sugars; beat until smooth and creamy.
Mix in egg and vanilla until fully incorporated.
Gradually add dry ingredients, mixing on low until a soft dough forms (it should gather around the paddle).
Divide dough in half. On a lightly floured surface, roll each half into a 12″ x 6″ rectangle.
In a small bowl, mix brown sugar and cinnamon, then stir in melted butter to form a paste.
Spread half the filling evenly over each dough rectangle.
Starting at the long edge, tightly roll each rectangle into a 12-inch log.
Wrap logs in plastic wrap and chill for 30 minutes (or up to 24 hours).
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
Slice each log into 12 even rounds (24 total). Place 1–2 inches apart on baking sheets.
Bake for 8–10 minutes, until puffed but not browned.
Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.
Make glaze: Beat cream cheese, confectioners’ sugar, and vanilla until smooth. Add milk ½ tsp at a time until thick but drizzle-able.
Drizzle glaze over cooled cookies.

Notes

– Dough too dry? Knead gently with clean hands—it should be pliable.

– Gluten-free: Use certified gluten-free all-purpose flour (1:1 blend).

– Vegan option: Use plant-based butter, flax egg (1 tbsp ground flax + 2.5 tbsp water), and dairy-free cream cheese + milk.

– Prevent cracking: Ensure dough isn’t over-chilled; let sit 5 minutes if too firm.

– Make ahead: Chill logs up to 24 hours or freeze unbaked slices for 3 months. Bake from frozen, adding 1–2 minutes.

Prep Time: 25 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert / Cookie
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: ~140
Sugar: 11g
Sodium: 95mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0.5g
Protein: 2g
Cholesterol: 20mg