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!

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
  1. 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!

  2. 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!!!

  3. 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.

  4. 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 🙂

    1. Kendra

      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.

  5. 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!

  6. 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!

  7. mr. frank spencer

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

  8. 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

  9. 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! 🙁

  10. 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

  11. 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.

  12. 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.

  13. 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?

  14. carli

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

  15. 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!

  16. 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!

  17. 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.

  18. 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.

  19. Beckie Stanevich

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

  20. 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!!

  21. 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.

  22. 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 🙂

  23. 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!

  24. 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

  25. sara

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

  26. Ange @ EveryDay Desserts

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

  27. 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

  28. 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.

  29. Columbus ohio electrician

    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.

  30. 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!

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