Cinnamon Roll Sugar Cookies

Here are my two favorite things about this recipe.  First of all, it takes one of my favorite things in the world, cinnamon rolls, and turns them into a cookie.  A cookie!  I thought I had reached cinnamon roll heaven when I made bacon cinnamon rolls, and believe me when I say I have to restrain myself on a regular basis from making those Very Bad (and by Very Bad I mean Incredibly Decadently Scrumptious) bacon cinnamon rolls every dang day.  But then I saw these cookies, and new cinnamon vistas opened up for me.  Vistas covered in cookies that had those swirls of cinnamon and frosting made of cream cheese and angel dust.  Okay, cream cheese and sugar.  You get the drift.

My second favorite thing about this recipe is that I found it when I was poking around for cinnamon roll recipes and found this one on the Picky Palate blog.  Oh, this blog.  It’s a lot of fun, and contains some of the most outrageously inventive sweet treats I know.  Right now it has a recipe up for something involving Oreos and peanut butter and brownie mix.  Yep, that’s the kind of fabulous blog it is, and so no surprise that Jenny from Picky Palate figured out that cinnamon rolls could become cookies.  One day I hope I can thank her in person.

So, here you go.  You pretty much make the cookies in the same general way you make cinnamon rolls, but without all that pesky yeast and rising and all that.  You make an easy cookie dough, roll it flat, spread it with a cinnamon sugar butter mix, roll it into a log, slice it up, bake the cookies, cool them and frost them with an easy cream cheese frosting.  Then secure them in a room with a padlock on the door so you don’t stand there and eat every last one yourself.

Now, if despite all this you are still a cinnamon roll purist, you might want to try my mom’s recipe, which you can find by clicking here.  I’ve never actually made them myself because so far I have been able to get her to make them for me.  Having a mama who will make you cinnamon rolls on request is pretty much as good as it gets.

So in between your next cinnamon rolls, give these cookies a whirl!

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
  • ¼ teaspoon salt
  • 12 tablespoons softened butter, divided into six 2 tablespoon sections
  • 1½ Cups packed light brown sugar, divided into ¼ Cups
  • 1½ Tablespoons ground cinnamon, divided
  • 8 oz softened cream cheese
  • ½ Cup powdered sugar
  • 2-4 Tablespoons milk, to thin icing
  1. 1.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 place on a Silpat or parchment paper. Roll into a ⅛ inch thick oval, 10 x 6 inches inches.
  4. Spread each rolled pieces of dough with 2 tablespoons softened butter, ¼ cup packed brown sugar and ¼ tablespoon cinnamon. Start rolling from the long end closest to you, rolling the dough into a log shape. Using a sharp knife, cut ½ inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Cool for 5 minutes before removing from baking sheet.
  5. For the frosting, beat the cream cheese until softened and smooth, and then add powdered sugar and milk until it looks like frosting. Frost cookies then place in refrigerator until ready to serve.

Recipe adapted slightly from from Picky Palate



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  1. Beth says

    I moseyed on over from Twitter, and was so not expecting those to look that amazing. I might just have to make those, I've had cinnamon rolls on the brain for awhile now…

  2. Joanne says

    Jenny's blog has never failed to make me drool uncontrollably and yet I don't remember seeing these?!?!? How can that be?!?!? So amazing.

  3. Rachel says

    My comment is a bit more general in nature and isn't specifically about these delicacies. I am a regular reader and devotee of the recipes on your blog…how do you stay trim? Do you only eat tiny samples of your products? Work out like a banshee? Do tell –

  4. FramedCooks says

    Ha! I get SO many people emailing me this question! :) I eat vegan only from the time I get up until 6pm, so that helps. Then from 6pm on, I eat what I'm posting up here, but smallish portions. And on Friday nights, we have an "appetizers only" supper (we call it Friday Night Lights. I should be working out like a banshee…but I don't. :)

  5. Barbara says

    These might actually be the answer to my cravings for cinnamon rolls! Everything wrapped up in a cookie. Super idea, Kate!

  6. grace says

    i was going to say that only a true cinnamon roll can fulfill my cinnamon roll cravings, but i think i've changed my tune–these look terrific, plus they take considerably less time and effort than actual cinnamon rolls. :)

  7. AA says

    MMM these sound delicious and I can’t wait to make them, but I’m a little confused with the second addition of butter.
    “12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons) ”
    I don’t get what that means.

    • Kate says

      I get the confusion and I’m going to rewrite it. Basically you are going to have 6 ovals that you spread with 2 tablespoons each of butter, for 12 tablespoons total. In other words, you’ve sliced the original 12 tablespoons 6 times. But it could definitely be clearer and I’ll make it that way!

  8. Marcie says

    I want to make the cinnamon roll sugar cookies, but I’m confused about the amount of cinnamon. The recipe calls for 1 1/2 tablespoons of cinnamon, which equals 4 1/2 teaspoons. After the dough is chilled and rolled out into 6 ovals the recipe says to sprinkle each oval with 1/4 teaspoon of cinnamon. This would use up 1 1/2 teaspoons. That would leave 3 remaining teaspoons of cinnamon. Maybe I’m not figuring this up right, if so please let me know what I’m doing wrong. The last time I checked there were 3 teaspoons in 1 tablespoon. Thanks for any help you can give me.

    • Kate says

      Hi Marcie!

      Oh dear, I mistyped the second measurement…it’s 1/4 TABLESPOON of cinnamon that you should be sprinkling. Thank you for your eagle eyes, and sorry for the confusion…I’m fixing it right this minute!

  9. Amanda says

    Hi Kate, love your blog!!! So excited to make these for the holidays :) I have a general question about butter, I never know if I should use salted or unsalted when a recipe doesn’t specify and am not sure how it affects the outcome. Do you have any guidelines on this? Thanks!

    • Kate says

      Hi Amanda! The general rule of thumb is that if a recipe doesn’t say one way or the other, you should use unsalted. Personally I can’t ever tell the difference, so I tend to use whatever is in my fridge at the moment, but that’s the rule! Happy happy holidays. :)

  10. Lavita says

    O made these today along with the peanut butter cookies, and there sooo good. I didnt make the icing right. But soo whaat there greaaaat.

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