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Browned Butter Cinnamon Roll Cookies

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.
Print Recipe
Prep Time 2 hours 40 minutes
Cook Time 10 minutes
Glazing & Cooling Time 20 minutes
Total Time 3 hours 10 minutes
Servings 20

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
 

  • Whisk flour, baking soda, baking powder, and salt together. Set aside.
  • Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and sour cream.
  • Gradually add dry ingredients until combined. The dough will be sticky.
  • Shape dough into a disc, wrap in plastic, and refrigerate for at least 2 hours.
  • Prepare browned butter for filling and let cool. Mix with brown sugar and cinnamon.
  • Divide chilled dough into thirds. Roll each into a rectangle about 13 × 7 inches.
  • Spread each with browned butter mixture, patting filling gently into dough.
  • Roll tightly into logs, wrap in parchment, and freeze for 30 minutes.
  • Preheat oven to 350°F. Line baking sheets with parchment.
  • Slice logs into ¾-inch cookies. Place on prepared sheets 1 inch apart.
  • Bake 9–11 minutes until set but not browned. Cool briefly, then transfer to a rack.
  • For the glaze, whisk browned butter and cream cheese until smooth.
  • Add powdered sugar, vanilla, and milk to desired consistency.
  • Drizzle over cookies and let set.

Notes

  • 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.