These cookies combine everything you love about cinnamon rolls into bite-sized treats. Soft, tender cookie dough rolled with a sweet cinnamon-sugar filling and finished with a luscious browned butter cream cheese glaze. The result is a homestyle cookie that tastes like a cozy bakery classic.

Why You Will Love This Recipe

• Combines the best parts of cinnamon rolls in a cookie form.

• Browned butter adds deep, nutty flavor to both the filling and glaze.

• Perfectly soft texture with a sweet swirl of cinnamon sugar.

• Freezer-friendly dough for baking ahead.

• A festive treat that feels both nostalgic and unique.

Browned Butter Cinnamon Roll Cookies

There’s something irresistible about cinnamon rolls—the aroma of cinnamon and sugar filling the kitchen, the soft doughy texture, and the creamy glaze dripping over warm spirals. But what if you could capture all of that in cookie form? These browned butter cinnamon roll cookies are the answer, delivering everything you love about the classic pastry in a smaller, more approachable treat.

Unlike traditional cinnamon rolls that require yeast, rising time, and careful rolling, these cookies are far simpler to make. They combine the ease of a soft cookie dough with the familiar swirl of cinnamon-sugar, creating a dessert that is both indulgent and approachable. They are the perfect fusion of a cookie and a roll—rich, sweet, and full of cozy flavors.

The secret to their depth of flavor lies in the browned butter. By gently cooking butter until it develops a golden color and nutty aroma, you add complexity that takes the cookies from good to extraordinary. This technique enhances not only the filling but also the glaze, tying the flavors together beautifully.

The cookie dough itself is soft and tender, thanks to sour cream, which adds richness and moisture. It’s rolled thin, filled with a buttery cinnamon sugar mixture, and carefully shaped into spirals. Each slice bakes into a cookie with a defined swirl and perfectly balanced flavors.

Making the dough ahead and chilling it is key to success. Because the dough is sticky, resting time allows it to firm up, making it much easier to handle and roll out. It also helps the flavors meld together, rewarding your patience with better texture and taste.

Once baked, the cookies are light golden and set, yet still soft in the center. They should not be overbaked, as this would take away from their chewy, tender texture. The result is a cookie that feels decadent while still being easy to enjoy in just a few bites.

The glaze is another element that makes these cookies shine. Made with browned butter, cream cheese, powdered sugar, and vanilla, it’s smooth, rich, and slightly tangy. A drizzle of this glaze adds both flavor and visual appeal, making the cookies look as good as they taste.

One of the advantages of these cookies is their versatility. They can be made ahead, frozen, and baked fresh when needed. This makes them ideal for holiday gatherings, potlucks, or simply having a little stash of homemade treats ready whenever the craving strikes.

The flavor combination of cinnamon, sugar, and browned butter has a universal appeal. It evokes a sense of comfort, warmth, and nostalgia, making these cookies perfect for sharing with family and friends. They bring people together in the same way that a tray of cinnamon rolls does, but with the ease and convenience of cookies.

Serving these cookies fresh from the oven, with glaze still soft and slightly warm, creates an unforgettable experience. They pair beautifully with a cup of coffee or hot tea, making them an ideal choice for afternoon snacks or cozy weekends.

The recipe also allows room for creativity. You could add a pinch of cardamom to the filling for extra warmth, or swap the glaze for a simple dusting of powdered sugar if you prefer something lighter. Each small adjustment offers a new twist while preserving the essence of the recipe.

Because the dough can be made in advance and stored, these cookies are also a baker’s best friend during busy seasons. You can prepare batches ahead of time and bake them whenever needed, ensuring fresh treats with minimal effort.

Their presentation is as appealing as their flavor. The defined swirls and glossy glaze make them look elegant, yet their rustic charm keeps them approachable. They are the type of cookies that stand out on a dessert table, drawing eyes before anyone even takes a bite.

Ultimately, these browned butter cinnamon roll cookies are a delightful way to enjoy the beloved flavors of cinnamon rolls in a form that’s simpler, smaller, and just as satisfying. They carry the essence of comfort baking while adding a touch of indulgence that makes them truly memorable.

Servings

16–20 cookies

Time

• Prep time: 40 minutes (plus 2 hours chilling)

• Bake time: 9–11 minutes

• Glazing and cooling: 20 minutes

• Total time: About 3 hours 15 minutes

Ingredients

For the Cookies

• 3 cups (360 g) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ⅛ teaspoon salt

• 1 cup (200 g) granulated sugar

• ½ cup (114 g) unsalted butter, softened

• 1 ½ large eggs, room temperature

• ½ teaspoon vanilla extract

• ¾ cup (170 g) sour cream

For the Filling

• 6 tablespoons (85 g) unsalted butter, browned and cooled

• ¾ cup (150 g) light brown sugar

• 1 ½ teaspoons ground cinnamon

For the Glaze

• 3 tablespoons (43 g) unsalted butter, browned

• 2 tablespoons (28 g) cream cheese, softened

• ¾ cup (85 g) powdered sugar

• ½ teaspoon vanilla extract

• 1–2 tablespoons milk or cream

Instructions

1. Whisk flour, baking soda, baking powder, and salt together. Set aside.

2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and sour cream.

3. Gradually add dry ingredients until combined. The dough will be sticky.

4. Shape dough into a disc, wrap in plastic, and refrigerate for at least 2 hours.

5. Prepare browned butter for filling and let cool. Mix with brown sugar and cinnamon.

6. Divide chilled dough into thirds. Roll each into a rectangle about 13 × 7 inches.

7. Spread each with browned butter mixture, patting filling gently into dough.

8. Roll tightly into logs, wrap in parchment, and freeze for 30 minutes.

9. Preheat oven to 350°F. Line baking sheets with parchment.

10. Slice logs into ¾-inch cookies. Place on prepared sheets 1 inch apart.

11. Bake 9–11 minutes until set but not browned. Cool briefly, then transfer to a rack.

12. For the glaze, whisk browned butter and cream cheese until smooth.

13. Add powdered sugar, vanilla, and milk to desired consistency.

14. Drizzle over cookies and let set.

Tips

• Chill dough thoroughly for easier rolling.

• Don’t overbake; cookies should be soft and light in color.

• For defined swirls, use a sharp knife and wipe between cuts.

• Store in an airtight container for 3–4 days.

• Freeze unbaked logs for up to 1 month for fresh cookies anytime.