Cinnamon Roll Sugar Cookies

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!

baked 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 🙂

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rolling dough for Cinnamon Roll Sugar Cookies

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

  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, 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.
  4. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
  5. 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 cookie dough

Spread softened butter over dough.

sprinkle brown sugar over buttered sugar cookie dough

Sprinkle with brow sugar and cinnamon next!

roll Cinnamon Roll Sugar Cookie dough into a log to cut into slices

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

Cinnamon Roll Sugar Cookie dough on baking sheet

Place onto your baking sheet

baked Cinnamon Roll Sugar Cookies

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

frost Cinnamon Roll Sugar Cookies with cream cheese frosting

Frost with Cream Cheese Frosting

baked Cinnamon Roll Sugar Cookies

No words needed!

baked Cinnamon Roll Sugar Cookies

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.

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 hour
Cook Time 11 minutes
Total Time 1 hour 11 minutes
Servings: 72 cookies
Calories: 140kcal
Author: Jenny
Cost: $15
Print Pin

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

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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photo collage of Cinnamon Roll Sugar Cookies

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249 Responses
  1. 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!

  2. JESSIELOVESCAKE!!!

    Jum!!YUM!!YUMMMMM~~~~!!! I’M DROOLING OVER IT FROM HERE NOW!!! MAN, ERGH, WOMAN, TAHNKS FOR SHARING IT WITH US!!!!!!!!!!!!!!!!!!!

    YUMMY, YUMMY, YUMMMMMMMMMMMMMMMMYYYYYYYYYYY!!!!!1

  3. 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!

  4. Vanderbilt Wife

    Oh mah word. I need to delete this from my memory or I will be quickly gaining 800 pounds.

  5. 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!

  6. April

    I made these sweet little cookies yesterday and EVERYONE loved them!!! Thank you so much for the fantastic idea!

  7. 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!

  8. Kim

    I knew I shouldn’t have checked your blog while my husband was sitting next to me. Now I have some baking to do tomorrow.

  9. 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

  10. 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?

  11. 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.

  12. Jaxx

    I went into a diabetic coma reading this, and i don’t even like sugar cookies! Awesome idea!

  13. camille

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

      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.

  14. Kim Adams

    PLEASE TELL ME YOU CAN MAKE THESE WHEN WE COME & STAY WITH YOU GUYS!!! I HAVE to have these!!

  15. Heidi Roylance

    I think I want to turn these into magnets and put them on my fridge, so I can look at them all day long, and pretend to eat them whenever I want!

  16. 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!!

  17. 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!

  18. Liz - Meal Makeover Mom

    I always think “chocolate” at Valentine’s Day … this is such a yummy change of pace. I think a tall glass of milk (lowfat, of course) would be perfect w/ those sugar cookies!

  19. Krista

    Have mercy! These look delicious. What a horrible (for my diet) idea. No really, these are genius. I’d love a batch of them right now.

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