The Best Cinnamon Roll Cookies

The Best Cinnamon Roll Cookies taste like cinnamon buns, are soft rolled cookies filled with a cinnamon sugar, pecan, raisin filling, and frosted. They are absolutely delicious.

Rolled Cookies

If you have a fondness for all things cinnamon, just like I do, you will not be able to resist these tasty little bites, with or without the pecans and raisins!

This is THE recipe for The Best Cinnamon Roll Cookies and I have been trying to recreate these little cinnamon roll cookies for years!  

I used to buy these rolled cookies every time I visited my local grocery store, until now! Finally, a cookie that I can be proud of and one that I

enjoy more than the store bought original!

I should hope so. If I didn’t like them better than the original I would not be including the recipe on this site.

You should be making some time to make these for yourself. I know you will be glad you did.  

They’re fun to make, taste like cinnamon buns, are homemade and taste just like a traditional cinnamon bun, but better because they are so small and cute!

Soft Cinnamon Roll Cookies

There is something about a soft, rolled cookie, especially a cinnamon roll cookie, that just makes my mouth water. 

These are the best soft cinnamon roll cookies around, with or without the cream cheese buttercream frosting, these cookies will never disappoint!

Cinnamon Roll Cookies

I love these cookies and do not make them very often because of it!

The pecans and raisins on the inside and the fabulous cream cheese icing on top make these cookies a hit every time! For all of you cinnamon roll lovers out there then this recipe for The Best Cinnamon Roll Cookies is for you!

Ingredients in The Best Cinnamon Roll Cookies

Dough

• butter
• sugar
• brown sugar
• powdered or icing sugar
• eggs
• vanilla
• flour
• cinnamon
• cornstarch
• baking powder
• baking soda
• salt

Filling

• pecans
• raisins
• brown sugar
• butter
• cinnamon
• nutmeg
• cooking spray

Frosting

• cream cheese
• butter
• icing or powdered sugar

How to make The Best Cinnamon Roll Cookies

Dough

In large sized bowl, using a handheld or stand mixer, cream together the butter and all three sugars until smooth.

Beat in vanilla and eggs, one at a time, until combined. Set aside.

In a separate medium sized bowl, whisk together the flour, cinnamon, cornstarch, baking powder, baking soda and salt.

With your mixer on low, gradually beat in the flour mixture to sugar mixture until combined. Do not over mix.

Remove the dough and cover with plastic wrap. Refrigerate for at least 1 hour.

Filling

When you are ready to make your cookies you are going to have to prepare your filling.

In a medium sized bowl, combine the pecans, raisins, brown sugar, butter, nutmeg and cinnamon.

Lightly flour your work surface, you don’t want to add too much flour as it will change the texture of your cookie. I started using, and now prefer to use, a silicone baking mat.

Your clean up will be so much easier and I can’t urge you to try one. I was so glad when I got one, actually two.

Mine looks like these, just in case you want to see what a silicone mat looks like. This is a set of two and they are amazing, but there are lots of them out there for you to choose from. 

Regardless, remove dough from fridge and using a rolling pin, roll out the dough to a 10- by 10-inch square, approximately. Don’t worry about making things perfect. 

Use the measurement as a guide only but there is no need to get out your measuring tape!

Spread the filling evenly across the top of the dough. If you want to be able to see the filling in your cookie, bring your filling right to the edge.

If you don’t bring the filling to the edge, your soft cinnamon roll cookies will look like below, instead of like what is shown in all of the other pictures.

I prefer to bring my filling right to the edge, just so they look a little prettier. Regardless of whether you do or not, these cinnamon roll cookies are nothing short of divine.

I can’t wait to hear your thoughts. Now back to the recipe.

Starting at one end, gently roll your dough up into a tight log.

Wrap the log in plastic wrap and refrigerate for at least an hour, up to overnight.

When ready to bake

Preheat your oven to 350 degrees.

Prepare 1 twelve or 1 large six cup muffin pan with cooking spray.

Remove your log of dough from the fridge and cut the log 9 times to make 10, one inch thick slices. Or cut 4 times and make 2 inch thick slices, if using a 6 hole large muffin pan. 

You can make more than 10 cookies if you desire, just reduce your baking time accordingly.  

I find that making 10 works best.

Place each slice, face down, in a greased muffin cup. You want to see the swirl as you look into your muffin pan.

Bake until the tops are starting to turn a nice brown color. between 13 and 15 minutes or and 17 and 20 minutes, for small or large, rotating quickly, halfway through baking, if your oven requires it because of hot spots.

I always recommend not rotating your pans, if at all possible, because sometimes opening your oven during baking can damage your baked good.

I had an oven with a hot spot for a while and had to make these cookies. I had to rotate halfway through baking and never had a problem. Just do it as quickly as possible so your oven doesn’t lose too much heat. 

Remove from your oven and allow to cool in the muffin pans for at least 10 minutes. Then onto a wire rack.

Frosting

Prepare your frosting.

I prefer to drizzle frosting on top of my cookies.

Sometimes I snip a bigger corner off of my frosting bag making my drizzle thicker or thinner. Myself, I like to be able to see the filling in the cookie too.

You can easily, using a butter knife, smear the frosting all over the top of each cookie or add a tablespoon or two of milk to your frosting until it is thin enough to dunk each of your cookies in.

Remember if you make your frosting too thin, just add a little more icing or powdered sugar. If it’s too thick, add a little more milk. One of the easiest fixes ever!

Using a handheld or stand mixer whip together the cream cheese and butter.

Now for the final step, the icing.

Using a stand or handheld mixer cream butter and sugar together until smooth.

Slowly beat in the icing or powdered sugar until totally incorporated.

Using a spatula scrape icing into a resealable freezer bag and set aside in the fridge until needed.

When ready to use remove icing from fridge and squeeze into one of the bottom corners of the bag.

Snip of the corner, using scissors, to cut a small hole.

Squeeze icing on top of each cookie.

Serve and enjoy!

These are cute and so easy to make. This recipe includes a video, coming soon, showing you exactly how to make them in your own kitchen, if you want to check it out.