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!!
Soooo making these! YUM. Thanks 🙂
Growing up we made something similar called pin wheels using pie crust. Same concept…roll out, cover with cinnamon and sugar, roll up and cut about a half inch wide. However we never put any frosting on them.
These have existed in Quebec for years! They’re called (forgive my french) Pets de soeurs. Translation… Nun Farts LoL. Totally true… Vivre Quebec ;D.
K
These look amazing. I am going to try them tonight and I thank you in advance for posting the recipe!
Just made them for Mother’s Day… AMAZING! Everyone loved them! Thanks for the recipe 🙂
Thank you so much for this recipe! I made them for my mom this mother’s day because she loves cinnamon and my whole family thought they were great. Thanks a lot. Please keep posting more recipes. 🙂
i made them this week and though the didn’t look as lovely as your do, they were delicious! I posted a link to this recipe on a site that I posted the picture of mine on. Hope that’s alright.
I tried them the other day. They were all gone in less than a week! What a hit!
I made these cookies over the weekend, my family and friends loved them! They were a hit! Thanks for the recipe!
appetizing
These are amazing!!! My husband LOVES snickerdoodles. These are so much more fun than snickerdoodles and way yummier too. You have totally inspired me to start combining different ideas to come up with new recipes. Thanks!!
I had a problem with my dough sticking as well. I really, really want to make these but it turned into a complete disaster. Maybe another cup of flour? Maybe not enough refrigerator time? I’m also not sure what is meant by “place in plastic wrap in a disc shape”? Maybe because it’s midnight and I should actually be sleeping 🙂 If anyone has suggestions about the super sticky dough please let me know!
make sure you put them in the fridge way easier this time as I left they in the fridge longer!!
they look absolutely fabulous!!
I came here through Stumble Upon and I love your blog. Following you! 🙂
How do you keep it from sticking to the countertop when rolling? i used a well floured granite counter but still alot of stickage.
These look so delicious! I have to make them NOW! I hope I have all the ingredients! Thanks for sharing – there goes the diet!
These look like heaven, cant wait to make them!!!
Hi! I made these cookies and quickly became super frustrated. When I chilled my dough I guess it didn’t chill enough. The dough stuck to my floured wax paper and I quickly returned the other two dough balls to the freezer. After this the dough was sturdy enough. However, my cookies were not are pretty as yours. They tasted great though!
I made these for a wok function, and they were SO GOOD, that a co worker literally got down on one knee and proposed to me! Fist he asked if I could make these cookies for him for his wedding instead of wedding cake, then decided he should just marry me because he could have them all the time!
I laughed so hard. These will definitely be making a comeback at our next potluck.
Thanks so much!
I just made some cinnamon rolls yesterday. I will try this next week. Thanks,
Leon Grove
CEO, A Potful Inc.
You are evil and we cannot be friends anymore! These look incredible!
I made these yesterday and oh my goodness, these are amazing! I like thicker cookies so I made mine about 1 inch thick and were wonderful. The hubby took some to work and they were a HIT. These will be added to my cookie selection that I offer with my home based bakery. Thanks for a one of a kind recipe, I am in heaven.
Just made these cookies with my neices and they are a hit! Also fun to make. Thanks!
After salivating over this article for roughly 3 weeks, I finally got some spare time and necessary ingredients last night. And boy was it worth it!
Next time I’ll fully get my act together and make the frosting from scratch (I buckled and bought Pillsbury).
All in all, they’re DELICIOUS and ADORABLE. Good times, good times.
All I have left to do is bake and I was wondering if they would freeze well after being baqked and frosted?…
Love the clear instructions and photos, very helpful!
I’m going to make these tomorrow. They have all my favorite things; sugar, cinnamon, butter, and cream cheese. Yes!
oooh man, I am going to have to try these ones for sure! they look way tasty!
What a delicious idea! Thanks for the recipe.
You know I will make these! They are easy, have cinnamon, have frosting and they look like a cinnamon roll-everything I love!
Thank You!
That comment above mine made me laugh out loud! I made these for my husband to take to work but I think I managed to eat almost two dozen before he whisked them out the door. I think this is the most creative use for sugar cookie dough (which usually I have not much use for–it bores me) and putting the cinnamon roll filling in there really makes them taste wonderful. I also think your sugar cookie dough is the best I’ve ever had and will be using it for future sugar cookies. Thanks for sharing your recipe!
i am soooo making these! thanks!
I HAVE to bookmark this page! What a delicious idea and I know my kids will love this idea too!
I once ate a cinnamon muffin. Don’t know if the chef got it all wrong. But it tasted soooo bhaaad!!! I thought I was eating mud. Hope this recipe is much better than that.
These look so GOOD. I am going to try and make these in a sugar free version since I’m diabetic. I’ve adapted a couple of recipes together to make a buttermilk tart that is so good no one can tell it’s sugar free. I’ll let you know if I can do this sugar free and how they turned out,. What a wonderful idea you had.
Hi! I love your blog and follow it all the time! My 2 yr. old daughter and I recently discovered that we had celiac disease. I used to make your recipes just as you had them but now i convert them the gluten free and they still taste great! This cinnamon roll recipe was super YUMMY! Thanks for coming up with it! 🙂
Wow these look so so good, I don’t think these would last long in our house! Thanks for posting the recipe.
Jade