Cinnamon Roll Sugar Cookies

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 on plate with coffee cup

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.

Cinnamon Roll Sugar Cookies Collage of prep steps

Frequently Asked Questions

How long should I bake Cinnamon Roll Sugar Cookies for?

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.

What other ingredients can I add to Cinnamon Roll Sugar Cookies?

Make Chocolate Cinnamon Roll Cookies by adding mini chocolate chips, or dusting cocoa powder, over the cinnamon filling before baking.

What other icings can I use for Cinnamon Roll Sugar Cookies?

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.

Cinnamon Roll Sugar Cookies Collage of prep steps

Cinnamon Treats

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. 
Cinnamon Roll Sugar Cookies on plate with coffee cup

Pin this recipe now to remember it later

Pin Recipe

Cinnamon Roll Sugar Cookies

Cute easy Cinnamon Roll Sugar Cookies with Cream Cheese Icing will satisfy your cinnamon roll cravings! Great for dunking in coffee!
Yield 60 cookies
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Filling:

  • 6 tablespoons butter , softened
  • 1 cup brown sugar , packed
  • 1 teaspoon cinnamon

Glaze:

  • 4 ounces cream cheese , softened to room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk

Instructions

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.

Video

Notes

Adapted from Mel’s Cafe

Nutrition

Calories: 91kcal | Carbohydrates: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 59mg | Potassium: 24mg | Sugar: 7g | Vitamin A: 140IU | Calcium: 11mg | Iron: 0.4mg
Keyword: cinnamon roll cookies, Cinnamon Roll Sugar Cookies
Cinnamon Roll Sugar Cookies Collage

Photos used in a previous version of this post.

Cute little Cinnamon Roll Sugar Cookies with Cream Cheese Icing will satisfy your cinnamon roll cravings without nearly as much effort! Great for dunking in coffee!
Cute little Cinnamon Roll Sugar Cookies with Cream Cheese Icing will satisfy your cinnamon roll cravings without nearly as much effort! Great for dunking in coffee!
Cute little Cinnamon Roll Sugar Cookies with Cream Cheese Icing will satisfy your cinnamon roll cravings without nearly as much effort! Great for dunking in coffee!
Cute little Cinnamon Roll Sugar Cookies with Cream Cheese Icing will satisfy your cinnamon roll cravings without nearly as much effort! Great for dunking in coffee!
Cute little Cinnamon Roll Sugar Cookies with Cream Cheese Icing will satisfy your cinnamon roll cravings without nearly as much effort! Great for dunking in coffee!
Cute little Cinnamon Roll Sugar Cookies with Cream Cheese Icing will satisfy your cinnamon roll cravings without nearly as much effort! Great for dunking in coffee!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I liken recipes to art that hasn’t been finished. Meaning, I like to put my finishing touches to it! Great base recipe! For the filling, I added 3X the cinnamon, a tsp of vanilla and a pinch of cloves all heated in a microwave and spread like butter. Great idea for cutting the disc’s too!

  2. Wow! Delicious and adorable. I followed the recipe exactly but I ran out of time so when I rolled them I just rolled them in a piece of parchment, put them in a sealed baggie and refrigerated them. The next day I unwrapped them and they were easy to slice with a serrated knife. I baked them 2 minutes longer (11 min) since they were cold. Amazing little cookie and so different from other cookies on my Christmas cookie plate. People want to try them first and they love them! This is a keeper! Thanks!

  3. the metric version of the cookie dough recipe lists 284 g of butter which is one cup. the US version calls for 3/4 cup or 170 g. which is correct? thanks.

    1. Thank you for letting me know. I think there’s a glitch that’s adding in the filling too because it doesn’t look like it changes that to metic once you hit the button. The top butter ingredient should be 3/4 cup and then the filling has 6 tablespoons. Enjoy!

  4. I made these cookies for a Christmas party and they were a huge hit! I added sprinkles to the cookie dough and they looked adorable. Just make sure the cookie dough is chilled enough when you roll it or it becomes pretty fragile. I recommend using parchment paper to guide the rolling process to prevent cracking. Overall amazing cookies that melt in your mouth… can’t just have one!

  5. I absolutely love this website it is so organized and easy to get the exact amount/servingsI really appreciate the work you have put into it and wish you the best of luck! Oh, these cookies are adorable by the way!! (????)?*:???

    1. I would freeze them in the rolled up “log” state wrapped in plastic wrap and placed into a freezer safe ziplock bag. Once you’re ready to bake, slice them and continue on with the instructions.

  6. I did make this recipe. It was delicious and easy to follow. I did change it up a bit with only dividing the dough in half instead of in four and rolling it slightly thinner. I also changed the filling a bit. I mixed the softened butter, brown sugar, and a tablespoon of cinnamon and halved this. I then spread it over the rolled out cookie dough. I love this recipe!

  7. I’m always looking for new cookies to make. This is one I will definitely make . Candies cookies be frozen?

    1. Yes, you can freeze the dough in logs or flash freeze the cut cookies and place in a air tight freezer bag in the freezer for up to 3 months.

    1. You’ll want to use 3/4 cups of butter for the cookie portion and then 6 tablespoons for the filling. Hope this clears up any confusion!

  8. I was a little reluctant to try these since pretty much all the comments said “these look amazing, I’ve got to try them”, and just about nobody said they’d actually made them. 🙂 (How can people give 5 stars to a recipe they didn’t even try? I. Do. Not. Get. It.) Anyway, I did make them, and they were, in fact, amazing! I normally don’t make cookies that involve multiple steps, but this was all very easy.
    I followed the recipe pretty much exactly, except I don’t have a rolling pin, so I just flattened the dough into four rectangles with my hands, which worked fine. 8 minutes in my oven was perfect. I let the cookies cool for about 5 minutes before I put the glaze on, not on purpose, but that worked fine too. This one went into my “keepers” file, and I’m very selective about what goes in there! Thanks for posting it.

    1. Yay, so honored one of my recipes made it into your “keepers” file 🙂 Quite the compliment, thanks!! Glad you enjoyed them.

    2. I agree, I get frustrated when people do the reviews and give five stars or even one star as far as that goes without actually making it in not knowing what it taste like versus just reading the ingredients.

  9. These look so amazing, I just have one question, do you put the glaze on right after the cookies come out?

    1. Yes, sorry if that was confusing. Glaze the cookies when they come out of the oven just as you would a cinnamon roll. Enjoy!!

  10. I must try these! I love how cute they are and I can’t get enough cinnamon rolls so they are perfect for me.

    1. They are so cute, my hubby said his office loved them and every time he walked past the breakroom another dozen were gone.

  11. Oh my gosh, these cookies look heavenly! I love cinnamon, too. I can’t wait to make this for my family. I’m sure all 60 cookies will be gone in minutes.

  12. Wow those look so good. I love cinnamon so I’m sure these would be great to make here. My kids aren’t huge fans so more for me!

  13. What a unique cookie. It looks super yummy! I would be the hit of the party at our annual cookie Christmas party if I brought these!

  14. I’m a HUGE fan of cinnamon rolls and I bet they taste even more awesome in cookie form.

  15. You have combined two of my favorite things; cookies and cinnamon rolls! It doesn’t get much better than that. Thanks for the delicious-sounding recipe!

  16. These cookies may send me into a diabetic coma, but they look too good to pass up! I love cinnamon and sugar combinations!

  17. Oh my goodness, cinnamon rolls are my most favorite thing. I love the idea of making them into cookies. Thanks so much for sharing.

  18. I never knew you could do this! I am all over these! We are cinnamon roll people. 🙂 SO love these! I am excited to trying these out!

  19. I also love that you used a Ziploc bag! I use this shortcut all the time when I run out of piping bags for swizzles.

  20. Oh these look so yummy. For the longest time I was obsessed with all things cinnamon roll. I wanted cakes, cookies, and other snacks. Candles, body washes and hand lotions. Hey, at least I always smelled good!

    1. Thank you! I loved how cute they came out. My only change which would be for looks alone (which is why I left the recipe the way it was, flavor first!) would be to leave the vanilla out of the icing so it would stay a bright white color. But I love vanilla too much, so it stays in.

  21. Well, you’re brilliant my friend. These look delicious and I’ve never seen a cookie like this before. Pinning!

  22. Holy cinnamon amazingness, Batman! I can’t wait to make these. They are adorable, and they look like they’ll be little bites of epic nom nomness.