12
Oct

Cinnamon Roll Sugar Cookies

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These Cinnamon Roll Sugar Cookies are to die for. They’re so soft, full of cinnamon and covered with a sweet, smooth glaze. I can’t get enough!

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.

How to Make Cinnamon Roll Sugar Cookies

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!!

Cinnamon Roll Sugar Cookies

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

Cinnamon Roll Sugar Cookies

Spread softened butter over dough.

Cinnamon Roll Sugar Cookies

Sprinkle with brow sugar and cinnamon next!

Cinnamon Roll Sugar Cookies

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

Cinnamon Roll Sugar Cookies

Place onto your baking sheet

Cinnamon Roll Sugar Cookies

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

Frost Cookies With Cream Cheese Frosting

Cinnamon Roll Sugar Cookies

Frost with Cream Cheese Frosting

Cinnamon Roll Sugar Cookies

No words needed!

Cinnamon Roll Sugar Cookies

Image of a Cinnamon Roll Sugar Cookie

Cinnamon Roll Sugar Cookies

These Cinnamon Roll Sugar Cookies are to die for. They're so soft, full of cinnamon and covered with a sweet, smooth glaze. I can't get enough!
Course: Dessert
Cuisine: American
Prep Time 1 hr
Cook Time 11 mins
Total Time 1 hr 11 mins
Servings: 72 cookies
Calories: 140kcal
Print Pin

Equipment

  • Oven

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

Calories: 140kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 94mg | Potassium: 43mg | Sugar: 11g | Vitamin A: 210IU | Calcium: 23mg | Iron: 0.6mg
Keywords: best cinnamon roll recipe, cinnamon dessert, cinnamon roll cookies, cinnamon roll recipe, cinnamon sugar cookies, homemade cinnamon rolls

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Cinnamon Roll Sugar Cookies

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248 Responses
  3. Raquel Mountoulias

    I love every single recipe you have here…I will probably gonna have to work my way into your recipe index!!

  9. Laurie

    WOW! These look amazing. I think I’ll try making them on the weekend. You get the same flavour of a cinnamon roll … but So much easier to make. Plus they’re in cookie form! 🙂 Thx.
    Laurie

  10. Jessie

    Those look amazing and I use the same sugar cookie dough recipe as you. I think I am going to make these for our ward v-day party friday night!! Thanks for the idea!!

  15. Michelle

    Cinnamon and sugar cookies are a match made in heaven. I added some cinnamon oil to my cream cheese frosting for sugar cookies yesturday and its heavenly too! I will totally be trying these!

  16. Rachelle

    Oh these are awesome!! I have to make sugar cookie heart cut outs today for my little one’s Vday party at school….wonder if I’ll have any dough leftover to try these? =)

  23. Jessica B.

    Just made these while kiddos napped. Used a short-cut of fridge sugar cookie-dough that I had on hand. Made it uber easy. Although I cut my discs a bit too skinny b/c baked up flat…but uber yummy! Thank you!

    1. Jenny

      Jessica,
      I was wondering how the refrigerated store bought dough would work, I imagined them to bake flat, so glad that you experimented with that! This dough in my recipe is so good and it even is a bit puffy to look even more like cinnamon rolls!! Thanks for sharing 🙂

  34. Amanda

    OMG Jenny!! 🙂 I am sucker for anything cinnamon-bun and when I saw these I almost fainted! I knew I had to make them! 🙂 I made them tonight and they were outta this world- the soft, chewy sugar cookie was heaven! 🙂 We had the first batch fresh and warm out of the oven, but the second batch is in the fridge now, chillin’. I’m not sure if they can beat what we had tonight, but I’m looking forward to finding out tomorrow. 😀 THANKS! 🙂

  35. Joycee

    I don’t know whether to say Thank You or I Hate You! These are killer cookies, can’t wait to make them. I just made my favorite sugar cookies today, the old standby’s that are so dang good but you know, these may be my new favorite! Thanks for sharing

  40. Veronica M.

    Jenny, you are a genius! I think this may be the most creative cookie I’ve ever seen!!! I just HAVE to make these for Cookie Mondays–my hubby’s co-workers will love them! Thanks for the inspiration!

  41. Jessica @ These Are The Days

    Jenny, these look dangerous! I was helping the boys w/ their Valentine’s tonight and sad that you wouldn’t be ringing our door w/ a plate of treats. 🙂 Kade’s going to take treats around to his friends tomorrow, I think we’ll be making these instead of the same old frosted heart cookies. THANKS!!

      1. Korbe

        Good to hear it only makes 3 dozen, because on the bottom of the post it said something about 6 dozen and I was going to ask for a half batch recipe, since some of them don’t break down well (ex. half of three eggs? half of 1/4 tsp salt?), but 3 dozen I can do ^.^
        Thanks for the incredible recipe Jenny, so excited to try it for my blog!
        -Korbe

        1. Jenny

          Hi Korbe,
          The recipe does actually make 6 dozen, but the good news is, you can freeze the leftover sugar cookie dough and save it for later! That’s what I did 🙂 Hope you enjoy!

        2. Christine Cormier

          I had the same thought about making just 1/2 of the recipe…if there are 3 eggs, why not try to cup the recipe in thirds. Everything divided by 3 easily except for the baking soda and baking powder. I use a scant 3/4 teaspoon of each. I haven’t baked my cookies yet, but will let you know how the recipe turned out.

  51. camille

    When are they going to make a “scratch and sniff” option for the internet? Those look so good, I bet they smell divine.

  54. anonymous

    OMGWTFBBQ

    My brain just exploded at the sight of these. I’m suing you for damaging my monitor, because I was licking the screen.

  56. Cam

    That. Looks. delicious. :F (drool face)

    how long do you think it can stand without going bad? (It’s too much to ask you not to munch it all up right away. I’d just inhale these cookies if I were you) I was thinking of mailing it to someone, do you think it’d be a good idea?

  57. Kerry

    THANK YOU!!!!!!!!!!!!!!!!!!!!!!! I have three girls ages 5 and under and they LOVE cinnamon rolls, I have yet to find a super easy-whip-it-together recipe that tastes (for my benefit) like a Cinnabon (we are living in Germany and they seem to not be all that crazy about cinnamon stuff unless it is Christmas time and even then rolls don’t cross their mind)… but you found it!!!!!!!!!!!!!!!!!!!!!! And we LOVE it and you for sharing it with us!!!!!!!

    Blessings!!!!
    Kerry

  61. Sarah

    Made these last night and they were delicious! I should warn others though that I followed the recipe and got 86 cookies. I didn’t roll the dough out to quite 12″, sliced a bit thick and always chuck out the end slices when I do rolls like this. Six feet of roll and half-inch slices will give you way more than 36 cookies!

  66. Nikki

    These were amazing. I made them and took them to work for a colleague’s birthday. Everyone (even the men!) asked for the recipe. I referred them to you!

  68. Know Your Beans

    Great recipe! I paired it with a “Cafe Milch” (German Cappuccino) and it was phenomenal! The best part is that there is very little time spent preparing and so more time can be spent enjoying! Keep those recipes coming!

  72. Briana

    These are absolutely fabulous. SO good, that I have already had 4 this morning with my coffee! 🙂 You are right about chilling them first; brings the tastiness to another level! Cannot wait to share these at my weekly wine and dessert gathering! Thank you for the creative and yummy recipe!

  74. Melissa

    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! 🙂

  75. ann

    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.

  76. audrey

    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.

  79. Veronica M.

    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!

  85. tracy

    All I have left to do is bake and I was wondering if they would freeze well after being baqked and frosted?…

  86. Claire

    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.

  88. Kelley

    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.

  91. Jenna B

    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!

  92. emily

    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!

  94. cc

    These look so delicious! I have to make them NOW! I hope I have all the ingredients! Thanks for sharing – there goes the diet!

  95. amy

    How do you keep it from sticking to the countertop when rolling? i used a well floured granite counter but still alot of stickage.

  97. Lisa

    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!

  98. Kathy

    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!!

  100. Nicky Shova

    I made these cookies over the weekend, my family and friends loved them! They were a hit! Thanks for the recipe!

  102. Mandiannie

    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.

  103. Angela

    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. 🙂

  106. K

    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

  107. Tiffany

    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.

  109. Westmonster

    Oh wow, these look and sound amazing! I think I’ll try them right after your Fluffernutters. IF they go down alright. Otherwise… I’ll still have to try these. 😀

  110. Mandy C

    My sis-in-law made these for my baby shower last weekend and they were SOOO good! I’ll be making this weekend for a big brunch at my in-laws. Thank you, its genius!

  111. Vanessa

    I am in the process of making these cookies right now. I didn’t realize it make 6 dozen cookies, haha. My boys are going to eat them all tomorrow anyway. When I say “my boys” I mean full grown men. Starving artists indeed!lol.

    1. Vanessa

      I sent this advice to my friend who, on trying the ones I made, decided to make her own.

      Make sure when you roll the dough out, there’s PLENTY of flour on the counter. One of my dough… thingies… got stuck to the counter a little. Also, don’t skimp on the brown sugar or cinnamon. The butter you spread on the dough has to be good and melty or it will put divits in the dough. Also, it yeilds more than 6 dozen cookies. Also, the dough is really crumbley so when you cut the rolls to put them on the baking sheet- be careful.

      That being said- These are my new favorite cookies and will be added to the line-up of Holiday season goodies I make every year.

  112. Alexandra

    I’m making these right now, I’ve never made a sugar cookie before so i hope they turn out well. The ones on your page look totally awesome! i hope mine taste just as good as your’s.

  114. Stephanie

    has anyone done this without the sour cream? i’ve never heard of sour cream in my sugar cookies so was just wondering what it would be like without?

  115. mightymousiest

    These cookies were awesome! I couldn’t find the vanilla in my house, so I used the same amount of maple syrup and it was delicious. To the person who asked about the sour cream in the recipe: #1 Thanks for pointing out there’s sour cream in the recipe! If not for you, I would have had to make two trips to the grocery store. I should read more carefully. #2 I tend to hate sour cream, but you definitely cannot taste it in this recipe. It works really well. These cookies are superb and definitely chill them before you eat them. Worth the wait!

  116. Jenny G

    I made these last night except the dough wasn’t rolling out for me so I put some of the dough in mini muffin pans, then brushed with butter topped with brown sugar and cinnamon, then put a tiny bit of dough on top. They turned out great!

  117. Laurabien

    Ok, now you have gone too far.Cinnamon and sugar cookies…. uuuggghhhh I am going to become as big as a house if you keep posting recipies like this!!! They look so ridiculously delish I am going to have to make them….. now.

  120. Evelyn

    This takes me back…My mom would make these when she had left over pie dough. They were always gone before the pie! Never occurred to me to make them on purpose!

  123. lauralynne

    I just made a batch myself, and I must say they are delicious! -And that I agree they are even better chilled! Thanks so much! They are a hit with my family:)

  125. Lorna

    Made these tonight for our weekly Fun Friday swimming day – they didn’t look quite as good as yours. With that said, they were AWESOME tasting. I gave one without the frosting to one of my girls and she LOVED it! I frosted some and not the others. They are good both ways. Looking forward to tasting them tomorrow after spending the night in the refrigerator. Good recipe!

    I do want to know why my cookies were “meltier” looking. They didn’t hold their shape as well – not sure why.

    1. Mama_B

      That’s more how mine turned out too. After the first pan I used a floured drinking glass to press them down a bit to make them a bit flatter. It worked, but they’re still more like yours than the originals.

  129. Stephanie

    I just made these today but the dough was SUPER sticky. Is that how it is supposed to be or did I miss something? Thanks for sharing the great recipe.

  131. Hannah Heiser

    This is hands down the best cookie dough I have ever tasted. The cookies were even better. They smelled exactly like cinnamon rolls and definitely tasted better than one! I can’t wait to make them again! 🙂

  133. Lindsay

    I have attempted to make these twice now and each time, it seems as though the dough is too soft, sticks to everything and absolutely will not roll and can’t be cut right. Has anyone else experienced this problem? I’ve ended up with 2 messes that had to be thrown away. 🙁

  134. Jen

    Just made these last night (and ate some for breakfast this morning!). These are amazing. They do puff up quite a bit, so don’t worry if they look small on the baking sheet before you pop them in the oven. Thank you so much for sharing!

  136. sam

    these sound AMAZING! I’m going to make them as soon as I go out and get some cream cheese. I’ll post a link back here on my blog when I add them.

  141. Gianna L

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

  145. Madison

    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!

  148. Patricia pinney

    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.

  149. Sybille

    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

  151. sara

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

  152. Alyssa

    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

  153. Shannon Thomas

    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!

  154. Kristina

    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 🙂

  155. Susan R.

    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.

  156. Maggie Bennett

    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!!

  157. Beckie Stanevich

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

  158. Mindy Van Dorn

    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.

  159. Mindy Van Dorn

    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.

  160. Gwen

    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!

  161. Alice

    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!

  166. Joey

    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?

  167. Jarrett

    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.

  169. heather

    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.

  170. Abby

    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?

    1. Rebecca

      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

  171. Brittanie

    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! 🙁

  172. DeDe

    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.

    1. Rebecca

      it is because she gave us a shitty recipe. mine fucked up too. she’s a bitch for doing this to all of us

  173. mr. frank spencer

    you forgot the most inportant parts raisons and or walnuts…. just made them added a row of both most delicious

  175. Lori

    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!

  176. Annie

    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!

  177. Kristen

    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 🙂

  178. Marie

    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.

  179. Michelle Poulin

    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. 🙂

    1. Rebecca

      Nah she is just a shit cook and sucks with recipes. Mine came out terrible too. what a waste of time and money!!!

  180. Chrissy

    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!

  181. Patti Poindexter

    Re: Cinnamon Roll Sugar Cookies
    If I cut each of the six ovals (2 discs each cut into thirds) once rolled up every 1/2 inch, I get 24 cookies per roll. times 6 ovals rolled up = 144 cookies = 12 dozen. The recipe says it makes 4-5 dozen. Please let me know where I am making a mistake. I plan to make these tomorrow, December 18, 2013. Many thanks,
    Patti

  182. Jade

    A word to the wise: While these look and taste absolutely amazing, attempting to bake them in the middle of an Australian summer is not for the feint of heart. Might have to save this one for winter.

  183. Kendra

    Hi, just made these. They came out great. The only thing is that I was not crazy about the icing. I was almost too cream cheesy. So I made my own, thank you for the recipe!!!!

  186. rachel

    my boys and I made these… we messed up the order of ingredients, used soda+yogurt instead of powder, had lumpy frosting… and still… totally delish…

    these are going on the christmas list of cookies we bake for our neighbors…

    wondering if you have any hints on packing them up?

  187. Rebecca

    I just wanted to let you know that your shit recipe ruined my entire day. I spent $20+ on all the ingredients and supplies that I needed and spent over four hours in agony trying to get the fucking dough to stop sticking to everything. This is by far the worst recipe I have ever tried making and turned out the worst out of anything I have ever made. NO ONE MAKE THIS UNLESS YOU WANT TO WASTE YOUR MONEY, TIME, AND ENERGY. worst cookies ever

  188. claire

    these look so great! i wonder, though, if the buttering step is essential… anyone tried it without that?

  189. Linda

    I’m looking forward to trying these sugar cookies but I can almost taste them hot with butter melted on top so chilling them before we eat them will be difficult! When I was growing up, my parents and I had Mrs. Baird’s cinnamon rolls buttered & warmed in the oven every night at 10:00 while we watched the news. Lots of good memories attached to cinnamon!

  191. jenney

    hi this might be a stupid question, but i don’t totally understand the 12tbs is it just 2tbs cut up into 12pcs?

  192. Rebecca

    My mom made these for us when we were kids 35 yrs. ago! And they’re just as good before baking as they are after!! 🙂

  194. Janet

    “12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)” — 2 Tablespoons softened butter (sliced 6 times) would work better, less confusing. These look amazing. Will be trying them this week! Thanks!!

  195. Joyce

    Brought back fond memories of my Mom. She would make something like this with leftover pie crust! Will definitely try these.

  197. Carla

    If I only wanted to make a few at a time how long would the dough last in the refrigerator? CANT WAIT TO TRY THESE!!!

  199. Christine Cormier

    Just found your Picky Palate and I can’t wait to explore your cookie recipes. Love your comment about a cookie in one hand and a salad in the other. There is a sign in my kitchen that sups my thoughts well. I am a Registered Dietitian with cookie “habit”. The sign says”A balance diet is a cookie in each hand.”

  200. Ellana Coutsougeras

    Hello,
    I decided to make thease cookies for my sons who loooove cinnamon rolls, they came out realy tasty but unfortunatly not as pretty as yours……my dough was quite sticky (even though I left it in the fridge overnight) and could not roll it….I put flour under and over too….do you have any advice for me for next time??
    Thank you

  201. Carlota

    Hi there can anyone explain to me the butter. It says you need 12 tablespoons of butter, but when it comes to spread it on the dough it says “spread 2 tablespoons on each dough”. So why do you need 12 tablespoons? Wouldn’t you need only 4 tablespoons?

  203. muffinfisher

    ok – i must have done something wrong. the dough was sticky (i had to freeze it), rolling it out needed a lot of flour as it was still sticky and got sticky fast as the dough warmed up. i softened the butter but it stuck to the sticky dough. rolling it up was ok – i recommend making it a tight roll. the cream cheese frosting never made it hard to store cookies unless you really chilled the cookie before storing. all in all a good idea but it seemed like some tips/hints would have helped. not sure where i went wrong so any and all advice welcome

  204. Samantha

    These look amazing and I will be trying these this weekend for our annual Cookie Exchange! I did have a question about the butter in the cinnamon, brown sugar mixture. Is that supposed to be 12 teasooons? Please clarify. I do not wanna mess these up! I’ve been eyeing them for a few weeks now! 🙂

  205. Haley

    I was so excited to try this recipe. It was very labor intensive and the width that you cut your cookies to is CRUCIAL. I ended up having to cook mine for wayyyy longer than the recipe and I had some that were still really doughy. However, everybody loves cinnamon rolls and I have received nothing but compliments on the ones that were good enough to reach the public.
    Probably not a good cookie for a baking day because it steals a lot of the attention, but a great recipe nonetheless.

  206. Kaylin

    I have nooo time to chill for two hours or I’ll be late for my cookie exchange! They have been in the fridge for 45 minutes and I have to start baking. Is it going to make a huge difference if I take them out and bake them now?

  209. Janet

    OH yum! I made these tonight. A huge recipe though but worked out for two cookie exchanges I have to go to. I have sampled, and sampled & sampled. These are a cross between a snicker doodle & a cinnamon roll. I have refrigerated/covered & just hope they stay fresh enough for the party in 2 days. A great idea. Thanks for sharing. Oh, I added just a smitten of Christmas sprinkles & Christmas colored sugar on about 1/3 of them. They look lovely on the serving tray.. adds a festive look.

  210. Renee

    Hi I was wonderin if u could maybe provide a scaled down version of this recipe. I would love to make them, but 6 dozen is quite alot. 2 dozen might be more realistic for alot of us. Thx, and they do look delicious!

  213. Christina

    These are soooo delicious!!! Super easy too. And it makes ALOT. This is my new favorite recipe. Would be perfect for the holidays as well.:)

  215. Jim

    There seems to be a discrepancy in the cinnamon in the recipe. The ingredients list says
    1 1/2 Tablespoons ground cinnamon, divided
    The instructions say
    1/4 teaspoon cinnamon
    which is supposed to be 1/6 of the ingredients.

    Notice the tablespoon in the first and teaspoon in the second. Can you tell me which it is?

  216. Teresa

    I made the dough and refrigerated over night. After rolling it out I tried to roll it up but it was too soft and fell apart. What did I do wrong?

  218. Lola Lambrechts

    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!!

  222. Ana

    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?

    1. Melissa

      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)

  223. Melissa

    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.

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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