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Cinnamon Roll Sugar Cookies? Yes!

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Have I got a treat for you today right before Valentines day!

I was getting ready to cut my traditional sugar cookies in the shape of hearts for this post and a little light bulb went off!  I don’t know if I was craving cinnamon rolls or what, but I thought to myself….I am soooo making these sugar cookies into cinnamon rolls!  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 🙂  I’ll stop talking so you can go make these quickly, make them for your Valentine and he or she will LOVE you forever!!

Roll your chilled dough into about a 12 inch x 5 inch oval.

Just pretend that I’m not spreading all that butter over cookie dough, we’ll all feel better 🙂

Brown sugar is next up

Then the Cinnamon!

Time to roll into a cute little log, then use a sharp knife to cut into slices

Place onto your baking sheet

Baked to perfection, I’m drooling just thinking about them again

Frost with Cream Cheese Frosting

No words needed!

Cinnamon Roll Sugar Cookies

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

8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. 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.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. 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.

4.  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!!

Makes at least 6 dozen

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294 Responses | Comments RSS

  1. 151

    […] Roll Sugar Cookies recipe by Jenny at Picky […]

  2. 152
  3. 153
    Gianna L says:

    I just attempted these and it was a disaster… threw them all out :(… any tricks that i should know?

  4. 154

    OK< so my wife and I fired these up last night and they we to die for! Love the site!


  5. 155

    OK, so my wife and I fired these up last night and they were to die for! Be sure to eat ’em warm. 🙂 Love the site!


  6. 156

    The actual article is coded in really a fantastic fashion and yes it includes much beneficial info personally. You have a spectacular writing style. Many thanks for sharing.

  7. 157

    […] Cinnamon Roll Sugar Cookies From Picky Palate […]

  8. 158

    […] had to be something cute. Like these cinnamon roll sugar cookies…  Yeah. Aren’t they obnoxiously adorable? They appear to be teeny cinnamon […]

  9. 159
  10. 160
    Madison says:

    I just finished making these! I don’t know how you made your dough look so pretty rolled out and my cookies didn’t turn out looking quite as beautiful, but I’m still impressed with how I did the first time! With a little practice I hope mine turn out looking perfect like yours!

  11. 161

    […] 1) I’ve made these before and they were INCREDIBLE! Try them, but be careful when trying to roll them (not that it matters for taste, but for looks). Oh and since you’re already at it, make about 11 batches of them, because firstly you’ll eat half the dough whilst making them (well I do anyway) and secondly they’re just too good to be true! Cinnamon Roll Sugar Cookies. […]

  12. 162

    […] recipe-slash-BEST-IDEA-EVER comes courtesy of Jenny at Picky Palate. The second I saw it I bookmarked the page and returned regularly to drool, plan, and plot my way […]

  13. 163

    I have learn some just right stuff here. Certainly price bookmarking for revisiting. I surprise how much attempt you place to make this kind of great informative site.

  14. 164

    […] sure what my second batch of cookies for this month was going to be, but when my friend Kelly shared this recipe, I looked no further. Jake and I absolutely love cinnamon rolls and this just seemed too […]

  15. 165
    Art says:

    Hey! I absolutely loved this recipe. My wife, Skylar, made these cookies for my co-workers when we had to work one Saturday. Everyone devoured them and was asking for the recipe. She posted it on her blog (, of course she gave you credit. They were amazing! Thanks!

    -Art, Chief Taste-Tester:

  16. 166

    […] are sooo good plus I got asked for the recipe already. It’s not my recipe, credit goes to Picky Palate – Cinnamon Roll Sugar Cookies  (if you haven’t seen this blog, you’re missing out!) So here it […]

  17. 167
    Patricia pinney says:

    These are the most AMAZING cookies! They make a real impression on any cookie tray and make a wonderful gift. Who doesn’t like cinnamon rolls???!!!
    Thank you for a wonderful recipe.

  18. 168
    Sybille says:

    I made them today, but I did have some problems.
    The dough was very sticky and I needed quite a lot of flour to roll it out.
    I followed the recipe and did not add or leave out anything, do you know what maybe went wrong?

    Do you know if I could freeze the second batch of dough?

    Otherwise they smell delicious! I can’t wait to eat them!


  19. 169

    These look awesome! 🙂 I’m currently making them 🙂 They smell amazing.

  20. 170

    […] Cinnamon Roll Sugar Cookies (Source: Picky Palette) […]

  21. 171
    sara says:

    this dough was impossible! It would not roll out without sticking to everything. Any tips? I was really excited to make these!

  22. 172
    Alyssa says:

    Well, looks like tonight will be a baking night! I can’t wait to send a big box to my valentine. 🙂 Thank you millions for this adorable recipe, these look absolutely irresistible! <3

  23. 173

    […] housechurch! So this week I had a hankering for something with cinnamon. I browsed around and found this recipe and decided to try it. The only thing I did differently, was I melted the butter and mixed it with […]

  24. 174

    […] baking last week, at least on my end. Rachael, Patron Saint of the Elliptical, made these AMAZING Cinnamon Roll Sugar Cookies. We really should have read the recipe all the way through before we started, but who has the kind […]

  25. 175

    I am in the process of making these right now. Pretty sure the reason you enclose the sugar cookie dough in plastic wrap in the fridge is so you don’t eat approximately a cup of dough over the next two hours, which I totally would do if it were just covered in a bowl. =]
    So excited to finish these!

  26. 176
    Kristina says:

    I’m soo happy I just found your blog on pinterest! I love love love your recipe! This is such a fun idea! And they seriously look delicious….! Can’t wait to try them 🙂

  27. 177
    Susan R. says:

    I have a question about this recipe.
    You say that the recipe calls for 12 (twelve TBSP.) butter, but then you say to cut 2 (two TBSP.) into 6 pieces each, totaling 12 TBSP. I’m no genius at math, but how do you figure 2 TBSP when cut into 6 pieces are going to magically equal 12 TBSP? I’m very confused. I really want to try this recipe, but I don’t dare until I know whether I’m using 12 or 2 TBSP of butter.
    I’m also confused as to why no one else has asked this question. I must be missing something.

  28. 178

    oh my gosh! cinnamon rolls are my favorite breakfast sweet! why,oh why didn”t i think of a cinnamon roll cookie!! i can”t wait to make these. thank you so much for being creative. you rock!!

  29. 179
    Beckie Stanevich says:

    Everyone who tried these cookies loved them. i think they will be on the list for my Great American Bakesale in May!

  30. 180
    Mindy Van Dorn says:

    Is no one else confused by the ingredient listing for the butter with the brown sugar? “12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)” There are 8 Tablespoons in one cube of butter, so two cubes cut 6 times would be 12 pieces, but each one would be more than a tablespoon.

  31. 181
    Mindy Van Dorn says:

    Okay, now that I sent the question, I understand. It sounded like I should take 2 tablespoon and cut those two tablespoon six times making 12 smaller pieces. But in fact you meant that six times I would need to cut 2 tablespoons of butter. I feel really dumb that I didn’t get it. So back to the kitchen to finish. Can’t wait until they are done. They look wonderful.

  32. 182

    […] Roll Sugar Cookies via Picky Palate ~ I opted not to include the cream cheese frosting… frosting does me […]

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    […] wait to get baking!That’s how I felt the moment I laid eyes upon these beauties from Picky Palate! I couldn’t wait to get in my kitchen! And let me tell you, these little guys are […]

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    […] to recreate that perfect balance of sweetness and cinnamon for your home, I present a hybrid Cinnamon Roll Sugar Cookie. The smell alone will have your visitors drooling! All the while they’ll be pondering grandmas’ […]

  35. 185
    Gwen says:

    I love making these! (Everyone else loves when I make them too!)
    The best thing about them is that they’re even better the next day after they’ve been refrigerated, so delicious!

  36. 186
    Alice says:

    Did anyone who made these have any problem with the dough being too soft…..almost to the point of being too hard to work with? I made these this afternoon, followed the recipe as written and still had a hard time with it, even after having it in the refrigerator for a little over 2 hours. Mine definitely did not look like little cinnamon rolls… the picture. I only baked part of the dough….the rest is still in the fridge. Can someone please give me an idea as to what I did wrong?

    Thanks a bunch!

  37. 187
    Jana Bertrand says:

    wonderful idea!

  38. 188

    An obvious yes! These look scrumptious!

  39. 189
    carli says:

    this recipe did not work. ….not enough flour in the recipe. so they could NOT roll at all. not worth it.

  40. 190

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  43. 193
    Allie says:

    These were amazing!!! I had to hide them so that my family wouldn’t eat them all!

  44. 194
    Joey says:

    Yum! I am making these to give away. I am assuming that they have to be refrigerated because of the cream cheese frosting. If I just use powdered sugar and milk, do you think it is okay to not refrigerate?

  45. 195
  46. 196
    Jarrett says:

    Hi Jenny — This sounds like a wonderful recipe and I can’t wait to try it. But I have a question about the amounts of cinnamon. The ingredients calls for 1-1/2 tablespoons while the directions refer to six 1/4-teaspoon amounts which does not total up to 1-1/2 tablespoons. I’m guessing it’s a teaspoon of cinnamon per piece of dough, right, and not just 1/4 tsp.? Thanks for checking.

  47. 197
    Jarrett says:

    Wait, that’s not right either. lol As that would total 2 tablespoons. Help!

  48. 198
  49. 199

    […]  And the recipe yields a lot, so it’s a very cheap and delicious gift. I saw these Cinnamon Roll Cookies from Picky Plate when looking for ideas, and they seemed simple enough.  What I discovered, […]

  50. 200
    heather says:

    I’m making these right now…. I’ve found so far 1/4 tsp is to small of an amount and that cutting them 1/2 and inch leaves them a little small, I tend to like cookies being a little bigger… not the size of a gold ball. The icing for me also needed more than 4TB of milk. Because it’s consistantsy other wise was like cake frosting…to thick to dribble. The photos above also look to have more than 1/4 cup brown sugar? But I just used what the recipe called for. They’re not bad…but not as good as I’d hoped. I expected sweeter and more cinnamony like a cinnamon roll but flatter and smaller.

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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