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Cinnamon Roll Sugar Cookies? Yes!

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Have I got a treat for you today right before Valentines day!

I was getting ready to cut my traditional sugar cookies in the shape of hearts for this post and a little light bulb went off!  I don’t know if I was craving cinnamon rolls or what, but I thought to myself….I am soooo making these sugar cookies into cinnamon rolls!  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 🙂  I’ll stop talking so you can go make these quickly, make them for your Valentine and he or she will LOVE you forever!!


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

Just pretend that I’m not spreading all that butter over cookie dough, we’ll all feel better 🙂

Brown sugar is next up

Then the Cinnamon!

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!

Cinnamon Roll Sugar Cookies

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

8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

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, 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.

4.  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!!

Makes at least 6 dozen

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296 Responses | Comments RSS

  1. 251
    Renee says:

    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!

  2. 252
  3. 253
    Jennifer says:

    Can you cut your cookie recipe in half and still have the same quality?

  4. 254
    Christina says:

    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.:)

  5. 255

    […] To see the recipe for this delicious cookie, click HERE. […]

  6. 256

    […] Recipe Source: Picky Palate […]

  7. 257

    […] Receta adaptada de Picky Palate. […]

  8. 258

    […] church.  She brought me three different kinds to try and I loved them all.  The first one  from is below, and it makes a whopping 6 dozen […]

  9. 259
    deb says:

    i am having a problem getting these to bake…i’m on 20 min now

  10. 260
    Jim says:

    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?

  11. 261
  12. 262

    […] saw Cinnamon Roll Sugar Cookies on Picky Palate (SUCH an awesome site) and was in love. HOW CUTE! This strawberry twist is just […]

  13. 263
    Teresa says:

    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?

  14. 264

    […] Source Inspiration: or […]

  15. 265

    Made these before love them! Can I make these fill the dough roll freeze then slice and bake later?

  16. 266
    Lola Lambrechts says:

    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!!

  17. 267

    […] Picky Palate’s Cinnamon Roll Sugar Cookies […]

  18. 268

    I am wondering about freezing these for a cookie swap. When is the best time to freeze in the process (after icing?) These look wonderful!

  19. 269
  20. 270
    lakhbir says:

    I made this yesterday.My entire family loved it and praised me since I don’t do much cooking.Thanks for sharing

  21. 271
    dannie says:

    cinnamon here is the key ingredient,provides that unique taste.

  22. 272
    gta 5 cheats says:

    Look so delicious!!! I want to eat all of this at the first moment when I see them.Thank you for sharing these food.

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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