Soft, perfectly sweet Cinnamon Roll Sugar Cookies with cream cheese frosting!
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.
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.
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.
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.
What people are saying about these Cinnamon Roll Sugar Cookies
“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!” – Darrell
“Definitely your cinnamon roll sugar cookies are awesomeness! This is a great recipe Tiffany, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!” – Jill
Cinnamon Roll Sugar Cookies
- ¾ cup butter - softened
- ¾ cup granulated sugar
- ½ cup powdered sugar
- 2 large eggs
- ½ teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons butter - softened
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cream cheese - softened
- 2 tablespoons butter - softened
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 1-2 tablespoons milk
- For the cookies, in a large bowl cream together the 3/4 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.
- 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 1/4-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 1/2 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.
- 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.
- 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.
- 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, 1/2 tablespoon at a time, until the glaze is thick but pourable. Drizzle glaze over cooled cookies. Store chilled in airtight container
Recipe adapted from Mel’s Kitchen Cafe