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 🙂
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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!!
Nutrition
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Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
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?
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?
i am having a problem getting these to bake…i’m on 20 min now
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.:)
Can you cut your cookie recipe in half and still have the same quality?
GROSE
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!
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.
I made some ,but felt they needed more cinnamon and suger so i sprinkeled some on top they were very good.
I made these for a cookie exchange and they taste delicious!! I can’t wait for everyone to try them 🙂
So glad to hear it Jenn!
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?
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.
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! 🙂
Hi Samantha, it is one and a half tablespoons of cinnamon.
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
Do you use salted butter?
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?
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
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.”
Anyone know if these cookies will withstand a day or two in the mail?
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!!!
Can these cookies be made in advance and frozen?
Brought back fond memories of my Mom. She would make something like this with leftover pie crust! Will definitely try these.
“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!!
Hi there! I know this is kinda off topic but I was wondering if
you knew where I could get a captcha plugin for my comment form?
I’m using the same blog platform as yours and I’m having problems finding one?
Thanks a lot!
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!! 🙂
hi this might be a stupid question, but i don’t totally understand the 12tbs is it just 2tbs cut up into 12pcs?
It’s hard to come by educated people on this subject, but you sound like
you know what you’re talking about! Thanks
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!
these look so great! i wonder, though, if the buttering step is essential… anyone tried it without that?
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
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?
Jenny can I half the recipe??
Yes Lina, that should be just fine!
This is genius! Pure genius! I think this may be the greatest invention since the wheel! 🙂
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!!!!
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.
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