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Cinnamon Roll Oatmeal Cookie Sandwiches

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These cinnamon roll oatmeal cookie sandwiches combine all the cozy flavors of classic cinnamon rolls with chewy oatmeal cookies and a tangy cream cheese frosting. They’re easy to make, perfect for sharing, and deliver a comforting, bakery-style treat in under an hour.

Ingredients

Scale
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (as needed for dough consistency)
  • For the Cinnamon Filling:
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons unsalted butter, melted
  • For the Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 teaspoons milk or cream (as needed for consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Set out butter, cream cheese, and egg to come to room temperature.
  2. Place rolled oats in a food processor or blender. Pulse 4-5 times until some oats are broken down but not powdery.
  3. In a medium bowl, whisk together blended oats, flour, baking soda, salt, and cinnamon. Set aside.
  4. In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
  5. Beat in the egg and vanilla extract until just combined. Scrape down the bowl.
  6. Gradually add dry ingredients to wet, mixing on low. If dough looks crumbly, add milk 1 teaspoon at a time until it holds together but isn’t sticky.
  7. Scoop tablespoon-sized balls of dough onto the baking sheet, about 2 inches apart. Flatten each slightly.
  8. In a small bowl, mix brown sugar, cinnamon, and melted butter for the filling. Spoon a little filling onto half the cookies, then top with another dough ball and gently press to seal the filling inside.
  9. Bake for 10-12 minutes, until edges are golden and centers look just set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until light and fluffy, adding milk as needed for a spreadable consistency.
  11. Spread a generous layer of frosting on the flat side of half the cookies. Top with another cookie, flat side down, and gently press to sandwich together.
  12. Optional: Drizzle extra frosting on top or sprinkle with cinnamon. Serve and enjoy!

Notes

For thicker cookies, chill the dough for 20-30 minutes before baking. Don’t overfill with cinnamon filling to prevent leaks. Let cookies cool completely before frosting. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. Store assembled sandwiches in an airtight container in the fridge for up to 4 days.

Nutrition

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