These Cinnamon Roll Sugar Cookies are so much fun and great for any occasion. They’re soft sugar cookies, rolled with brown sugar cinnamon and covered with a sweet, icing. I can’t get enough!
If you love cookie recipes like we do, try our Sugar Cookie Bars too!
Cinnamon Roll Sugar Cookies
My Cinnamon Roll Sugar Cookies are about to make your day! Making cookies is one of my favorite hobbies. This recipe is a massive winner. Brace yourself friends, you will NOT be able to stop eating these, they are that good. My husband and I both agree the only way to enjoy these beauties is after they’ve chilled in the fridge for at least 30 minutes. Talk about heaven 🙂
Why You’ll Love This Recipe
- Cinnamon Roll in Cookie Form! These cookies taste just like a cinnamon roll wrapped up in a sugar cookie. Pure heaven!
- Great For Cookie Exchanges. We love making this cookie recipe for cookie exchanges with family and friends.
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What You’ll Need To Make Cinnamon Roll Sugar Cookies
Here are the ingredients you’ll need to make cinnamon roll sugar cookies at home. See the recipe card located at the bottom of the page for full details and instructions.
- Salted Butter– For most of my recipes I use salted butter. Unsalted works too.
- Granulated Sugar– This fine white sugar adds sweetness to the cookies.
- Large Eggs– For consistency, I use large eggs in my cooking and baking.
- Pure Vanilla Extract– Use pure vanilla extract for best tasting results.
- Sour Cream– Use full fat sour cream for best results.
- All-Purpose Flour– Flour is the main dry ingredient in the cookies.
- Baking Soda– Baking soda helps the cookies rise during baking.
- Baking Powder- Baking powder also helps the cookies rise during baking.
- Kosher Salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- Brown Sugar– Brown sugar is added with the cinnamon as part of the cinnamon roll filling.
- Ground Cinnamon– Cinnamon gives the cookies that cinnamon roll flavor in the filling.
- Cream Cheese- Use full fat cream cheese for the recipe.
- Powdered Sugar– Also called confectioners sugar, this sugar is used to make the icing.
- Milk– Use 2% milk or whole milk.
How to Make Cinnamon Roll Sugar Cookies
Cream Butter and Sugars. In an electric or stand mixer, cream the sugar and butter.
Eggs and Vanilla. Add eggs, vanilla and sour cream until well combined.
Dry Ingredients. Slowly add in the flour, baking soda, baking powder and salt until well combined.
Chill Dough. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
Preheat Oven and Roll Dough. Once chilled, preheat oven to 350 degrees F and cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.
Spread Dough With Butter. Spread each rolled pieces of dough with 2 Tablespoons softened butter.
Sprinkle With Cinnamon Sugar. Sprinkle buttered dough with 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon that’s been combined.
Roll Dough Into Log Shape. Start rolling from the long end closest to you, rolling into a log shape.
Cut Into 1/2 Inch Pieces. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.
Bake. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
Prepare Frosting. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve.
Recipe Tips For Success
- Use High Quality Ingredients. For best tasting results, use high quality ingredients. Check for freshness before beginning.
- Chill Dough. Don’t skip chilling the dough before making the cookies. This helps keep their shape when baking.
- Room Temperature Cream Cheese. Before beginning recipe, make sure cream cheese has enough time to thaw to room temperature. I like to give it at least a couple hours.
How To Serve
Serve cinnamon roll cookies for any occasion where cookies are needed. Great for Holidays, baby showers, and any occasion really.
How To Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They taste great chilled.
You Might Also Like
- Cinnamon Roll Style Bundt Cake Recipe
- Cinnamon Roll French Toast Bake
- Churro Style Cinnamon Roll Waffles
Cinnamon Roll Sugar Cookies
Equipment
- Oven
- baking sheet
- parchment paper
- Rolling Pin
- stand mixer
- measuring cups
- measuring spoons
Ingredients
- 2 Cups sugar
- 1 Cup butter softened
- 3 eggs
- 1 teaspoon vanilla
- 1 Cup sour cream
- 6 Cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons softened butter (slice 2 Tablespoons 6 times totaling 12 tablespoons)
- 1 1/2 Cups packed light brown sugar divided into 1/4 Cups
- 1 1/2 Tablespoons ground cinnamon divided
Frosting
- 8 oz softened cream cheese
- 1/2 Cup powdered sugar
- 2-4 Tablespoons milk to thin icing
Instructions
- In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
- In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
- Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
- To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!
Nutrition
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Is the cinnamon amount correct on the ingredients? It says 1-1/2 tablespoons but you only use 1/4 teaspoon for each roll in the directions. That would come to 1-1/2 teaspoons.
I found this recipe back in 2010 when an old coworker forwarded this recipe to me and asked me to make them. I am SO GLAD I DID. I have been making these ever since – and I get asked to make these so often. This is hands down my absolute favorite cookie. and 100% fact they are better cold. just wanted to say thank you. i love these. and i’ll make them until i die.
Hi, I wonder if anyone has made these. I just made them and my batch is very sticky, is this normal, should I add more flour? I live overseas in a very humid weather and also maybe the flour is not very strong. Any suggestions?
Did you chill the dough in the fridge overnight? if not, you may want to add more flour when rolling out the dough. i keep my counter good and floured when rolling them out and i don’t have the sticky issue (but also I’m NOT in a humid climate)
But DEFINITELY chill that dough at least 3 hours, overnight is better.
I’m a huge fan of both cookies and cinnamon rolls and I love that this recipe combines both! Definitely a must-bake cookie recipe, for sure!
I made this yesterday.My entire family loved it and praised me since I don’t do much cooking.Thanks for sharing
I am wondering about freezing these for a cookie swap. When is the best time to freeze in the process (after icing?) These look wonderful!
WHAT?! These are amazing (well at least they look it) I am totally going to make these this morning! My brother and sister said that they’d rather have real cinnamon rolls! But then I showed my sister some of the pictures, and she said that I could make them instead! Thank you!!
Made these before love them! Can I make these fill the dough roll freeze then slice and bake later?