Cinnamon Roll Cookies

Cinnamon Roll Cookies

Sure to be a family favorite, this refrigerator cookie has all the wonderful flavor of a traditional cinnamon bun. They also make a pretty presentation, so bake a few dozen to give as delicious gifts.



  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon Wilton Pure Vanilla Extract


  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon


  1. In medium bowl, combine flour, baking powder and salt.
  2. In large bowl, beat butter, cream cheese, sugar and vanilla until light and fluffy.
  3. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Dough will be soft and slightly elastic. Form dough into 2 squares, about 1 inch thick.
  4. Wrap dough in plastic wrap and refrigerate for at least 2 hours.
  5. For filling, stir together butter, sugar and cinnamon in small bowl until well combined.
  6. On floured surface, roll one square into a 12 x 9 inch rectangle about 1/4 inch thick (leave remaining square in refrigerator until ready to use).
  7. Using half of filling mixture, spread thin layer completely covering dough. Starting at long end, roll dough tightly into a spiral.
  8. Wrap with plastic wrap and freeze for 30 minutes.
  9. Repeat with remaining dough and filling.
  10. Heat oven to 350 degrees F. Prepare cookie pans with parchment paper.
  11. Cut dough logs into 1/4 inch slices. Place on prepared cookie pans.
  12. Bake for 10-12 minutes or until edges of cookies are pale golden brown.
  13. Cool cookies on pan on cooling grid for 5 minutes.
  14. Remove from pan; cool completely on grid.

Yield: about 5 dozen cookies

Recipe and photo credit (used with permission): Wilton Industries