Cinnamon Roll Sugar Cookies

 Soft, perfectly sweet cinnamon roll sugar cookies with cream cheese frosting!

Cinnamon Roll Cookies
Ahhhhh, cinnamon roll sugar cookies: brilliant. I am a big fat number one fan of all things cinnamon roll and I’ve got a soft spot for sugar cookies so… yeah, you can guess how I feel about this here recipe. That whole have your cake and eat it too thing? That’s exactly what’s happening with these cookies.

Cinnamon Roll Cookies

The dough is very simple to make, the key is just to wrap it in plastic wrap and stick it in the fridge for an hour. I know, who’s got the patience for that?! You. You have the patience because you’re going to plan ahead and do laundry or read a book or walk the dog while the dough chills. It’ll be like it never even happened.

Cinnamon Roll Cookies

After the dough is chilled, you roll it out and basically follow the same routine you would for actual cinnamon rolls. Spread some softened butter onto the dough, then sprinkle the cinnamon-sugar mixture on top. Roll it up, and then slice it into about 1 inch pieces. Put all of those swirly beauties on a cookie sheet and bake til golden – about 10 minutes.

Cinnamon Roll Cookies
 Lastly, you’re gonna let them cool and then drizzle on the best-ever cream cheese icing. It’s heavenly, I dare you to not lick your finger once or twice (spoiler alert: not possible). I love it so much I just end up dunking the cookies right into the frosting bowl! And don’t forget, these are cinnamon roll cookies so they’re completely acceptable for breakfast.

Cinnamon Roll Cookies

Cinnamon Roll Sugar Cookies
 
Prep time
Cook time
Total time
 
Soft, perfectly sweet cinnamon roll sugar cookies with cream cheese frosting!
Author:
Recipe type: Dessert
Serves: 30
Ingredients
cookies
  • ¾ cup (1½ sticks) butter, softened
  • ¾ cup granulated sugar
  • ¼ cup powdered sugar
  • 2 large eggs
  • ½ teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
filling
  • 4 tablespoons butter, softened
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
glaze
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 1-2 tablespoons milk
Instructions
  1. For the cookies, in a large bowl cream together the ¾ cup butter and granulated sugar and powdered sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix well. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour.
  2. For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about ¼-inch thick and about 15-inches by 4-inches (doesn't have to be exact). Spread 2 tablespoons of butter on top of the dough. Sprinkle with ½ of the cinnamon sugar mixture and lightly press the sugar mixture into the buttered surface of the dough. Starting with one long edge, roll the dough into a tight log.
  3. Using a sharp knife (I like to use a pizza cutter) slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart (swirly-side-up/down) on very lightly greased baking sheets . Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
  4. Preheat the oven to 350 degrees. Bake the cookies for 9-11 minutes until set but not overbaked (they should still be pale in color). Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
  5. Prepare the glaze by mixing together the butter, cream cheese and powdered sugar until thick and smooth. Add the vanilla and 1 tablespoon milk. Continue adding milk, ½ tablespoon at a time, until the glaze is thick but pourable. Drizzle glaze over cooled cookies. Store chilled in airtight container
Notes
*Prep time does not include chilling time - one hour.
**Recipe adapted from Mel's Kitchen Cafe

 

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Comments

I needed this recipe two days ago! I tried a version from a different blog and wasn’t happy with it. I will have to try your version next year.

I’d like to place my order for a dozen. 🙂 These sound wonderful. I’d love it if you shared these delicious cookies at Holiday Best with Tumbleweed Contessa.

Linda

These cookies are so cute and perfect for the holidays.

I absolutely love cinnamon roll cookies! I love how thick and rich these look. Waiting is definitely the hardest part but well worth it!

They’re gorgeous Tiffany! I’d love a few with a tall glass of milk. So fun!

YES to everything about this post. I love cinnamon rolls… and I love sugar cookies, so the combination of the two is just genius!

Yum!! Just a quick question…the glaze ingredients lists butter, while the instructions do not say anything about butter. I’m assuming it goes in as well?

Thank you. Keep up the great recipes!

    Yep it does – I updated it! 🙂

Every year I have always made cinnamon rolls for my neighbors at Christmas time. When I saw your recipe I thought I would give it a try. Just made three batches and I am very pleased. Didn’t change one item. You and I have a winner here. Thanks!

    Aren’t they great?? What’s better than a cookie-cinnamon roll in one?! Happy Holidays Darrell!

      Probably a dumb question, but can you chill the dough longer than the hour?, would it get too hard to mix the night before, then bake in the morning?

        You can chill the dough overnight as long as it is tightly covered. 🙂

Hi Tiffany, these look so great! I was wondering, would i be able to make the dough, freeze it overnight and continue with the filling and baking the next day?

    You don’t need to freeze it, you can just cover and chill it in the fridge overnight 🙂

Gosh that’s crazy delicious!!

These look absolutely delicious, but I did want to point out that your “total time” says 30 minutes while in your instructions it says to chill the dough for at least an hour! I was hoping I could make this as a quick after-dinner treat, but then discovered the hour chill wait time. 🙁 Updating the “total time” would be greatly appreciated! 🙂 Maybe I’ll have time to make these tomorrow, they look wonderful!! 😛

    Hi Kiki! Sorry for the confusion – it actually says at the bottom of the recipe that the recipe includes 1 hour of chilling time. They’re AMAZING though – I hope you enjoy them! 🙂

      You put the swirly side face down..right?? I’m making them as we speak.

Mine completely fell apart when I rolled them!?! What did I do wrong?

    Hi Amanda, when you say they “fell apart” do you mean they were like a sticky mess? or did they crumble and not stick together?

How long can these keep in the freezer?

    Hi Sam – I haven’t kept them more than 3 days but I bet they’d be okay at least a week if not longer!

Hi,
These cookies sound amazing and very easy to make. My question is are they a soft sugar cookie?
Thanks so much.

    Hi Debbie! They’re somewhere in the middle – not quite as soft and “cakey” as a lighthouse sugar cookie, but definitely not a crunchy sugar cookie either. 🙂

Hi, Can you chill the cookie dough for an hour, spread the cinnamon butter mixture, roll and refrigerate over night?
Or does that dry it out? Thank you,

Do you know how well these freeze? I have several events back to back and need to pre-bake for them. Thanks!

    Hi Meg! I haven’t tried freezing them but I’m fairly certain they would do well! If possible, I’d recommend just letting them thaw to room temperature before drizzling on the icing 🙂

    I freeze the dough all the time to have them ready to roll (I don’t go more than a week so I can’t speak to that) I also put the individual cookies In cupcake tins and they hold form soooooo well that way. Highly recommend.

I want to make these for a bake sale, selling 2 cookies/batch. I’m worried about the icing though. I am making 24 of these and of another cookie. Would you still recommend making the icing for these or should i leave them off? The bake sale is outside (if that has anything to do with it)