Cute easy Cinnamon Roll Sugar Cookies with Cream Cheese Icing will satisfy your cinnamon roll cravings! Great for dunking in coffee!
If you love Cookies and Cinnamon Rolls, this recipe is for you! Perfect for dessert or dunking into your morning coffee.
Cinnamon Roll Sugar Cookies satisfy all your cinnamon roll cravings without nearly as much work! These cute, crunchy cookies have a buttery cinnamon swirl center, and are drizzled with cream cheese icing for authentic cinnamon roll flavor.
This recipe is a breeze, and the kids can help with the buttering and sprinkling of sugar and cinnamon. The most harrowing part is watching them like a hawk in the oven because you want to catch them when they are baked but not at all browned.
These cookies will be so much easier than you expect them to be. There are a few steps, which are outlined below, but each one is fairly simple. If you love cinnamon, next try making Cinnamon Roll Pancakes and Cinnamon Roll Coffee Cake.
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Frequently Asked Questions
These sugar cookies need to be pulled out of the oven before they start to brown, so watch them carefully! 7-9 minutes usually does the trick.
Make Chocolate Cinnamon Roll Cookies by adding mini chocolate chips, or dusting cocoa powder, over the cinnamon filling before baking.
You can make a classic Sugar Cookie Frosting instead of the cream cheese icing if you want a more spreadable topping for these cookies. Add maple extract, vanilla extract, or almond extract for even more flavor.
How to Make Cinnamon Roll Sugar Cookies
To Make The Cookies:
Cream the ¾ cup butter, sugar and powdered sugar until it is light and fluffy. Add the eggs and vanilla; mix well.
Add the flour, baking powder and salt until just combined. Press down into a bowl and top with saran wrap.
Refrigerate for at least an hour.
To assemble the cookies:
Preheat oven to 350 degrees. Cut dough into four pieces. Roll out the first piece into a large rectangle, about ¼ inch thick. Spread 1 ½ tablespoons of butter over it. Add 4 tablespoons of brown sugar, and sprinkle ¼ teaspoon cinnamon.
Roll it up, like you would a cinnamon roll. Using a thread, cut the cookies into ¾ inch discs by pulling the the thread under the log and crossing it and pulling tight like you were going to tie a shoe. Bake for 7-9 minutes, you wan these cookies to stay blond, no browning.
To make the glaze:
Mix the glaze ingredients, pour into a ziploc bag. Snip a tiny bit off one edge of the bag and pipe a zig zag pattern on the cookies. Let the icing dry.
Delicious Cookie Classics
How to Store Cinnamon Roll Cookies
- Serve: You can keep Cinnamon Roll Sugar Cookies unfrosted at room temperature for 3-4 days. Let the cookies cool to room temperature, then put them in an airtight container to store in the pantry.
- Store: If frosted with a dairy frosting like cream cheese, put them in a ziplock bag or other airtight container to store in the fridge. They’ll keep well for 5-7 days.
- Freeze: You can also freeze Cinnamon Roll Sugar Cookies for up to 6 months, which is the perfect way to get your holiday baking done in advance.
- 3/4 cup butter , (1 ½ sticks) softened
- 3/4 cup sugar
- 1/4 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter , softened
- 1 cup brown sugar , packed
- 1 teaspoon cinnamon
- 4 ounces cream cheese , softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
To Make the Cookie Dough:
- Cream the ¾ cup butter, sugar and powdered sugar until it is light and fluffy.
- Add the eggs and vanilla; mix well.
- Add the flour, baking powder and salt until just combined.
- Press down into a bowl and top with saran wrap.
- Refrigerate for at least an hour.
To Assemble the Cookies:
- Preheat oven to 350 degrees.
- Cut dough into four pieces.
- Roll out the first piece into a large rectangle, about ¼ inch thick.
- Spread 1 ½ tablespoons of butter over it, then add 4 tablespoons of brown sugar, and sprinkle ¼ teaspoon cinnamon.
- Roll it up, like you would a cinnamon roll.
- Using a thread, cut the cookies into ¾ inch discs by pulling the thread under the log and crossing it and pulling tight like you were going to tie a shoe. Place the sliced cookies onto a baking sheet.
- Bake for 7-9 minutes, you want these cookies to stay blond, no browning.
To Make the Glaze:
- Mix the glaze ingredients, pour into a ziploc bag.
- Snip a tiny bit off one edge of the bag and pipe a zig zag pattern on the cookies.
- Let the icing dry.
Photos used in a previous version of this post.
Such a cute treat! They were so easy to make and did not last long in my house!
What a fun little treat! I love cinnamon rolls but never thought to make them into cookies. I knew I just had to make these and they were delicious.
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