Cinnamon Roll Sugar Cookies
These cinnamon roll sugar cookies are so pretty, they are screaming to be made for a party. But they can be made just for fun!
Seriously, this cookie is one of those where I was left wondering, “How on earth did I not think of this before?”
I love cinnamon rolls. And I love sugar cookies (they happen to be my favorite cookie of all time, in fact). So why not merge the two into one glorious confection? Brilliant, I tell you, brilliant.
According to my extremely scientific poll taken minutes after a dozen of these cookies were devoured by my family:
- 99% of the residents in my household would eat these again because they tasted so delicious (baby Cam represents the 1% and was quite annoyed she didn’t get a taste)
- 32% of us would eat these again because they are adorable (a fact completely lost and unappreciated on the other 68%, i.e. 4 oblivious boys)
- 6 out of 7 people claim these may be even better than cinnamon rolls (a fact determined most likely because the boys were allowed two cookies and they never get to eat two cinnamon rolls in one sitting)
Overall, these cookies were a statistical success, even despite my shaky data. So, so pretty, they are screaming to be made for a baby or bridal shower or some other fun party.
But they are also fun and tasty enough to make…just because.
One Year Ago: Classic Orange Julius
Two Years Ago: Creamy 5-Cup Fruit Salad
Three Years Ago: Asian Chicken Salad with Hoisin Vinaigrette
Four Years Ago: Peanut Butter Crunch Snack Balls
Cinnamon Roll Sugar Cookies
- ¾ cup (170 g) butter, softened to cool room temperature
- ¾ cup (159 g) granulated sugar
- ¼ cup (29 g) powdered sugar
- 2 large eggs
- ½ teaspoon vanilla
- 2 ½ cups (355 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons (57 g) butter, softened
- ½ cup (106 g) packed light brown sugar
- 1 teaspoon cinnamon
- 4 ounces (113 g) cream cheese, softened to room temperature
- ⅓ cup (38 g) powdered sugar
- ½ teaspoon vanilla
- 1-2 tablespoons milk
- For the cookies, in a large bowl, cream together the 3/4 cup butter and granulated and powdered sugar for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract and mix. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
- Flatten the dough into a thick disk and cover in plastic wrap. Refrigerate for at least an hour.
- For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about 1/4-inch thick and about 15-inches by 4-inches or so. Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log. Using a sharp knife (I found a serrated knife worked best), slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on lined (with silpat or parchment) baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
- Preheat the oven to 350 degrees F. Bake the cookies for 9-11 minutes until set but not overbaked. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. You can do this with an electric mixer or use a blender. Add the vanilla and 1 tablespoon milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. Pour the glaze into the corner of a ziplic bag (placing the bag inside a large glass helps as you fill it). Snip off the tip of the corner and drizzle the glaze over the cooled cookies. Store covered in the refrigerator.
Recipe Source: inspired by Nikki at Chef-in-Training who found it on Picky Palate
57 Comments on “Cinnamon Roll Sugar Cookies”
I know why the cookies flattened out! I did it myself. I used 1 1/2 cups of butter instead of 1 1/2 sticks! What a difference.
Mel …I have made so many of your recipes… and have loved every one of them…. I made these cookies and they turned out perfect…. and they are so good because during the Sweets at christmas these cookies were a nice tasting change…. I read so many of the comments and so to myself…”what?”….. I never put my dough in the fridge…. I just rolled them out…. I’m pretty much no fuss…… but after reading the negative comments … I think the trick is rolling them really, really tight….. I appreciate all your work and love your recipes….
Thank you, Kari!
Mel, I had the same problem as others – flat messes. The last 2 inches of the end of the dough just lays flat with all of the sugar cinnamon mixture exposed. I read previous comments and your response about measuring flour, but I actually weigh my flour and use 5 oz. as a cup of flour so that can’t be it – unless the recipe actually needs more flour. They taste great though, even without any icing! Wish I knew what the problem is. 🙁
I was nervous about these. I had already mixed a double batch of the dough and the read the comments, many of which claiming they didn’t work out. So, when I was sure to be liberal with the flour while rolling them out (a sprinkle on the counter and a sprinkle over the top of the dough). They turned out just right and are delicious! Thank you!
I love Mel’s recipies, sugar cookies and cinnamon rolls, but my cookies were a hot mess. Taste good so they will go in the freezer for when I need a little treat, but defiantly not for serving. I think they needed more flour and who knows what else, but I think I will just keep cinnamon rolls and cookies separate. Glad my husband made backup cookies.
I made these, and have remade them 8 times since. I rolled the cookies slightly chilled, froze the dough and baked 10 minutes. Instead of the cream cheese icing, I used vanilla baking chips. Outstanding. My husband sells them at work. Thanks.
Seriously, if one of these cookies jumped over a cliff, I would jump after it.
Oh my Mel you may have to tell me what I did wrong as I liked to try these again. I made the dough last night and wrapped it in plastic and went to bed. This morning I waited for an hour until the dough was pliable and followed the directions. The cookies were flat little patty cakes…I had to laugh because they looked like the saddest cookies I had ever seen. Any ideas why they didn’t rise? Was it leaving the dough in the fridge all night? I am perplexed…but open to advice and suggestions for next time? Thank you 🙂
Hey Melissa – I don’t think chilling the dough is a problem – I wonder if it’s in the flour amounts? Everyone measures flour a little differently and it sounds like your dough needs a bit more flour so the structure of the cookies doesn’t flatten while baking. I usually fluff the flour, scoop the cup in and level off with a flat edge – about 5 ounces per cup.
These look amazing! Will have to make them! Would they be as nice if I left the glaze out? Thanks
Jen – Probably just a matter of preference, the glaze helps them resemble glorious cinnamon rolls; I’ve never made them without but you could definitely experiment.
can you give me a serving for 6
carol gin – I am not totally sure what you are asking? If you are wanting less cookies than the 30 it makes you could cut the recipe in half. Also, you could make the full batch and freeze any that you don’t eat. Good luck.
I’m confused on rolling them up and then cutting them into 1 inch pieces. I am assuming you roll like a loaf and then cut them??? Thanks
Sandi – Yes, you roll them up like you would for cinnamon rolls and then cut into 1-inch slices.
I used sewing thread to cut the cookies. They came out perfect
These should be okay frozen before baking, right? Has anyone tried this?
Before I say anything, I must say this. I pull recipes off the internet constantly, but this is the FIRST time I have ever commented on one. These are IRRESISTIBLE! Mine weren’t nearly as cute as yours, but they melted in my mouth. I love all your recipes, thank you for creating this website! God bless you.
I am making these right now for my Thanksgiving cookie tray (if they last). I am adding a step of refrigerating the cookie rolls to firm them up . I think it will help them keep their shape while slicing. I’ll find out in about an hour. I hope you have a great holiday, Mel.
Your website has caused my cookbook shelf to become dusty with lack of use. I look on here for anything we’re in the mood for, and we’re never disappointed. Our dog is disappointed, though, because he no longer gets to eat my experiments gone wrong.
I’m not sure what I did wrong but I’ve never had a cookie recipe flop so badly. I followed the instructions to a t and chilled the dough for just over an hour and despite doing so the dough was so soft and breaking. I rolled it as tightly as possible to cut into “cinnamon rolls” and baked them and they came out as one gigantic mess:(
Cinnamon rolls without the rise time huh? Sounds good to me! These are adorable, I’ll have to see if I can muster up the patience to chill my dough for longer than 30 minutes.
I have to say that I have made these a couple times now and they have become one of my FAV cookies!
Oh my. Good thing I didn’t make any New Year’s resolutions before baking these.
They are amazing!
Just tried these and the first roll totally stuck to the mat so they turned out flat but still taste great. I sprinkled a little brown sugar on the mat and put the next roll on that and it made a huge difference. They actually rolled up and turned out (almost) like the picture. Thanks for a great recipe!
Melissa – try chilling the dough for longer or even adding an extra 1/4 cup flour to make a sturdier dough.
So yummy but mine WOULD not roll out or up they just kept sticking. I have never had a dough be so difficult. Any thoughts as to solve this for future tries. I just made them into balls and baked them and they are delicious and I havent even made the icing yet!
I too, am wondering how I didn’t think of this! I agree, cute and yummy!
I’m sure these will be a hundred times better than the keebler cinnamon roll cookies .
These are darling and look so yummy! Off to make them right now with my 3 year old! Thanks for the great recipes 😉
I was so excited to try these out as soon as you posted them. They were delicious! I wish that mine had the cute shape that yours did, but maybe better luck next time. I found it kind of tricky rolling them up, as they wanted to stick to my silpat. I would love a picture tutorial for posts like these (recipes that have been unheard of)- but I know that requires more of your time… and I know extra time is few and far between while raising kids. 🙂
My 10 year old daughter and I made these today for FHE treats tonight. We had 8 people here and 100% agreed they were amazing! And 100% of the cookies are now gone!!! and 100% of us want them made again tomorrow!!! Thanks Mel!
better than cinnamon rolls? i have my doubts, though i’d clearly never turn these away. how about a cinnamon roll for breakfast and a couple of cookies for breakfast dessert? 🙂
Made last night. . .and perhaps the best cookies we have ever eaten. For real.
Just made these – AMAZING. This is a no-fail, incredible treat. The taste takes me back to the sour cream cinnamon twists that my mom used to make when I was just a little tyke. This might be my favorite recipe yet.
Making. Right. Now. My boys about had a heart attack when I told them they had to wait an hour for the dough to do its thing. Oh how I love your recipes and cannot even wait to try them when they come out of the cooker. Thanks again Mel!
bluebaker – the texture is just like a sugar cookie – a bit crisp on the edges but soft and melt-in-your-mouth on the inside.
Mel, thank you so much for the modification on the eggs- I have been wanting to try your White Velvet Sugar cookies as well, so this is perfect!
These look amazing. I’m going to try them for our Sunday treat.
-just wondering about the texture. are they soft or are they crisp?
Kristen – there isn’t anything ultra-special about my sugar cookie recipe (other than it tastes amazing 🙂 – so I definitely think this recipe could work with an egg-free cookie dough, especially if you like the taste. I made egg-free sugar cookies many times for a dear friend in WI (whose children have egg allergies) and I used my White Velvet Sugar cookie recipe and replaced the eggs with the 1 T baking soda + 1 T vinegar + 1 T water = 1 egg substitution. Delicious!
I can’t wait to make these. They look amazing. And can I tell you how much a love your blog…. 90% of everything I make on here is a family favorite- thank you for this great blog! Oh and by the way, the link for printing the recipe with the picture doesn’t work. The recipe alone does, but not with the picture. It’s bringing up some “cannot find website error.”
I agree they are SO pretty, and so creative! And delicious! I haven’t made your version but I made Jenny’s and won a blue ribbon for them at our fair!
Mel, these look wonderful! I can’t wait to try them! We don’t eat eggs in our household, so I’d have to use one of my own sugar cookie recipes as a substitute. Is there anything special about your sugar cookie dough that I need to try to replicate with my own? Thanks!
These look to.die.for. Too bad I’m on a no sweets til Oct 19th…I know! I do get some for my birthday which is coming up. So this might just be the treat I choose.
Patrick – which is exactly why I made sure to note that my data was a bit shaky. 🙂
I love these so much. I tried making a recipe like this with my favorite butter cookie dough and, well, it was less than successful. I should probably try again with this recipe!
These are kinda blowing my mind – what a great idea! And I love the scientific evidence to back it up. Your kids should ask for extra credit in school for participating. 🙂
Oh man, do these cookies sound good! You’re right, genius idea! Must try soon:)
Another good one; thanks.
P.S.: Actually, 100% of your household would “eat these again.” 1% would eat them for the first time, if she were given a chance.
Mmm these look gorgeous!!
Brilliant! I love sugar cookies and cinnamon rolls too, so I know these must be delicious. I just added cream cheese to my grocery list because I will be makining these this afternoon!
Oh wow – I love all things cinnamon roll so these are my dream cookies! I’m also 5 days overdue and need something to fill my time…perfect, thanks!
How many eggs? They look wonderful.
Pam – good question! Sorry those poor little eggs got left out. I adapted my favorite sugar cookie dough for these cookies and forgot to type in the egg amount. 2 large eggs – I’ve updated the recipe. Thanks for the heads up!
Loving your website Mel! Found you on Pinterest and made the Baked Chicken Pasta for dinner last night. My family loved it:) thanks for all the great recipes can’t wait to try more. Nice to see less processed ingredients , something I’m working on with my cooking too!
Oh my gosh…is it bad that I want one of these cookies for breakfast right now? I feel baby Camryn’s pain! My family will devour these, and I am 100% postive even before baking a batch of these cookies that this recipe will be a family favorite! Have a great weekend, Mel!
You cook the best stuff!