Who doesn’t love the comforting aroma of freshly baked cinnamon rolls wafting through the house? But let’s be honest, the traditional recipe can be a bit of a project. At Delicious Easy Cooking, we believe in bringing you all the flavor with none of the fuss! That’s why we’re so excited to share our Easy Fall Cinnamon Roll Cookie Treats. These incredible cookies capture every bit of that gooey, spiced, cream cheese-glazed goodness in a convenient, bite-sized form. Imagine the joy of cinnamon rolls ready in a fraction of the time, perfect for busy mornings, cozy afternoons, or a delightful dessert without all the wait. Get ready to fill your home with the most inviting autumn scents and your cookie jar with pure happiness!
Equipment Needed
- Large mixing bowls
- Electric mixer (handheld or stand)
- Measuring cups and spoons
- Whisk
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup (2 sticks) unsalted butter, softened (for cookies)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract (for cookies)
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (½ stick) unsalted butter, melted (for cinnamon swirl)
- 1 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened (for glaze)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for glaze)
- 1-2 tablespoons milk or cream
Shopping List
- Dairy & Eggs: 2 ½ sticks unsalted butter, 2 large eggs, 4 ounces cream cheese, 1-2 tablespoons milk or cream
- Pantry: 1 cup granulated sugar, 1 teaspoon vanilla extract, 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup light brown sugar, 1 tablespoon ground cinnamon, 2 cups powdered sugar
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Make the Cinnamon Swirl Filling: In a small bowl, combine the melted butter, light brown sugar, and ground cinnamon. Mix until it forms a thick paste.
- Assemble the Cookies: Divide the cookie dough in half. On a lightly floured surface or between two sheets of parchment paper, roll out one half of the dough into a rectangle, approximately 12×8 inches.
- Spread half of the cinnamon swirl mixture evenly over the rolled-out dough, leaving a small border on one long edge.
- Starting from the long edge opposite the border, carefully roll the dough into a tight log. Repeat with the second half of the dough and cinnamon swirl.
- Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours, to firm up the dough. This makes slicing easier.
- Bake the Cookies: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Remove one dough log from the refrigerator and slice it into ½-inch thick rounds. Place the cookie rounds about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies will be soft when they come out of the oven. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the second dough log.
- Prepare the Cream Cheese Glaze: While the cookies cool, beat the softened cream cheese and softened butter together in a medium bowl until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract.
- Add milk or cream one tablespoon at a time until the glaze reaches your desired drizzling consistency.
- Glaze the Cookies: Once the cookies are completely cooled, drizzle generously with the cream cheese glaze. Let the glaze set for a few minutes before serving.
Tips & Variations
- Spice it up: For an extra layer of warmth and a unique twist, consider adding a tiny pinch of ground cloves or nutmeg to your cinnamon swirl mixture.
- Dough secrets: If your dough is being a bit finicky – too sticky? Dust your surface with a little extra flour. Too firm? Let it sit at room temperature for a few minutes to soften. Easy handling is key!
- The perfect bake: Resist the urge to overbake! These cookies are designed to be soft and delightfully chewy in the center. They’ll continue to set beautifully as they cool.
- Glaze perfection: Ensure your cream cheese and butter are truly at room temperature and softened for the smoothest, most lump-free glaze. It makes all the difference!
- Prep like a pro: Save time by preparing the dough logs up to two days ahead and storing them in the refrigerator. You can even freeze them for up to a month and slice-and-bake from frozen (add a minute or two to bake time) for an instant delicious treat!
Serving & Storage Suggestions
These delightful Cinnamon Roll Cookie Treats are absolutely irresistible on their own, especially paired with a warm cup of coffee, tea, or a refreshing glass of milk. For a lovely presentation, arrange them artfully on a platter, perhaps with a light dusting of extra cinnamon or a few fresh berries. They’re a fantastic addition to any fall brunch spread, holiday cookie exchange, or as a heartfelt homemade gift for friends and family. To store any delicious leftovers, simply place them in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, or if you prefer a firmer glaze, storing them in the refrigerator is a great option – just bring them to room temperature before serving for the best texture.
We truly hope these Easy Fall Cinnamon Roll Cookie Treats bring as much joy and deliciousness to your home as they do to ours. It’s amazing how simple it can be to recreate beloved flavors with minimal effort, and these cookies are a perfect example of Delicious Easy Cooking! Don’t forget to share your baking successes with us in the comments below, or tell us your favorite fall baking ideas. Happy baking!
Easy Fall Cinnamon Roll Cookie Treats
Experience the warm, sweet magic of classic cinnamon rolls baked into an effortless, delightful cookie, perfect for a quick and delicious treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened (for cookies)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract (for cookies)
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (½ stick) unsalted butter, melted (for cinnamon swirl)
- 1 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened (for glaze)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for glaze)
- 1-2 tablespoons milk or cream
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Make the Cinnamon Swirl Filling: In a small bowl, combine the melted butter, light brown sugar, and ground cinnamon. Mix until it forms a thick paste.
- Assemble the Cookies: Divide the cookie dough in half. On a lightly floured surface or between two sheets of parchment paper, roll out one half of the dough into a rectangle, approximately 12x8 inches.
- Spread half of the cinnamon swirl mixture evenly over the rolled-out dough, leaving a small border on one long edge.
- Starting from the long edge opposite the border, carefully roll the dough into a tight log. Repeat with the second half of the dough and cinnamon swirl.
- Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours, to firm up the dough. This makes slicing easier.
- Bake the Cookies: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Remove one dough log from the refrigerator and slice it into ½-inch thick rounds. Place the cookie rounds about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies will be soft when they come out of the oven. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the second dough log.
- Prepare the Cream Cheese Glaze: While the cookies cool, beat the softened cream cheese and softened butter together in a medium bowl until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract.
- Add milk or cream one tablespoon at a time until the glaze reaches your desired drizzling consistency.
- Glaze the Cookies: Once the cookies are completely cooled, drizzle generously with the cream cheese glaze. Let the glaze set for a few minutes before serving.
