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!
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 🙂
Try my Sugar Cookie Bars too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- 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
- 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, 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 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.
Spread softened butter over dough.
Sprinkle with brow sugar and cinnamon next!
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!
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.
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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Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
Do these need to be refrigerated because of the cream cheese in the frosting? Or are they safe to leave at room temperature? I’ve used the recipe for a family cookie exchange twice and they are a big hit!
Hey Jenny, I made this dough and it seemed really wet and some what sticky. I kept it refrigerated right up until I rolled it out but it stuck to my silpat like no other! Is the dough supposed to be saturated like that. I thought about rolling it out on flour but didn’t want to lose the sweetness or dry out the dough. Any suggestions? Or maybe I did something wrong. Your feedback is appreciated. 🙂
Nah she is just a shit cook and sucks with recipes. Mine came out terrible too. what a waste of time and money!!!
I just made them for a christmas party and let me just say THANK YOU! They were a huge hit, people just could not stop eating them. Addictive, heavenly, devine, were just some compliments I got that evening.
I have a quick question. I’m making this recipe RIGHT NOW for a cookie exchange this afternoon. The recipe calls for “1-1/2 Tablespoons of ground cinnamon” but then 1/4 teaspoon of cinnamon in each of the six rolled cookies, which is 1-1/2 teaspoons of cinnamon. Which measurement is correct? Thanks 🙂
I jaunt made these as well. I ink they mean in total it’s 1 1.5 cinnamon, but for each log it’s 1/4.
Hi Jenny,
Sorry I’m so late to the game but I just found these on Pinterest and I’m going to make them! My one question is, can I chill the dough overnight? And if so, does it matter if I chill it before or after rolling it up with the cinnamon and brown sugar?
Thanks!
do not do this recipe. waste of time and money. I tried. just don’t.
I am trying to make these cookies and they are as flat as pancakes! Any suggestions? They taste wicked but I don’t know what I am doing wrong. Thanks!
Shouldn’t that read slice 2 sticks 6 times?
you forgot the most inportant parts raisons and or walnuts…. just made them added a row of both most delicious
I can not get this recipe to work for the life of me! I have made them three times and they always come out flat. They taste wonderful, but I can’t get them to look anything like cinnamon rolls. I have tried putting them in the oven when chilled, reducing my heat, increasing my heat…I am at a loss.
it is because she gave us a shitty recipe. mine fucked up too. she’s a bitch for doing this to all of us
I was so excited to make these, however the dough was SO incredibly sticky, I ended up throwing away 2/3 of the batch because it was sticking to my super floured surfaces. It was really frustrating. Something I was doing wrong? I really wanted these to turn out! 🙁
If I plan on making these today and not serving them until tomorrow night or Christmas day should I keep them in the fridge that whole time?
do not make them. this is a shit recipe. I just wasted $20 and four hours on this terrible terrible recipe. don’t do it
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.
Wait, that’s not right either. lol As that would total 2 tablespoons. Help!
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.
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?
These were amazing!!! I had to hide them so that my family wouldn’t eat them all!
this recipe did not work. ….not enough flour in the recipe. so they could NOT roll at all. not worth it.
An obvious yes! These look scrumptious!
wonderful idea!
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…..like 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!
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!
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.
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.
Everyone who tried these cookies loved them. i think they will be on the list for my Great American Bakesale in May!
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!!
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.
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 🙂
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!
Hope you enjoy Shannon!! I have the same issue with the dough 🙂
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
this dough was impossible! It would not roll out without sticking to everything. Any tips? I was really excited to make these!
These look awesome! 🙂 I’m currently making them 🙂 They smell amazing.
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!
Sybille
i had the EXACT same problem. a lot of wasted ingredients
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.
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 (http://www.skizzlebakes.com/2011/12/03/cinnamon-roll-sugar-cookies/), of course she gave you credit. They were amazing! Thanks!
-Art, Chief Taste-Tester: skizzlebakes.com
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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!