Cinnamon Roll Sugar Cookies with Cream Cheese Frosting

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A Close-Up Shot of Frosted Cinnamon Swirl Cookies on a Metal Cooling Rack

Easy Cinnamon Swirl Sugar Cookies

Where do I even start with these heavenly cookies?! There’s the chewy cookie itself, the cinnamon brown sugar filling swirled inside, plus the rich and silky cream cheese frosting on top! Please make these. You’ll love yourself for it. Not only because these cookies taste amazing, but also because they’ll be the most popular cookie on your Christmas tray! YAY! 😃

The icing itself is more than enough to make you swoon. It tastes just like the Cinnabon icing, only you can whip it up yourself in minutes! In fact, this recipe actually makes a little extra frosting. Let’s face it – not all of it will make it onto the cookies anyway! 😉

Three Frosted Cinnamon Swirl Cookies on Top of Two Ripped Out Book Pages Beside Two Cinnamon Sticks

What You’ll Need

From the cookie dough to the cinnamon filling to the cream cheese frosting, all 3 components of these cinnamon roll cookies are composed of kitchen staples. Here’s the roster!

For the Sugar Cookies

  • All-Purpose Flour: Be sure to use the spoon and level method when measuring your flour to avoid packing it into the measuring cup and using too much.
  • Baking Powder: Not baking soda.
  • Salt: This flavor-enhancer is a must-have for sugar cookie dough!
  • Butter: One stick, softened.
  • Sugar: You’ll need one cup of sugar for these cookies.
  • Egg: Large.
  • Pure Vanilla Extract: For that classic sugar cookie flavor!
Six Cinnamon Roll Sugar Cookies on a Wire Rack on Top of a Gray Kitchen Towel

For the Cinnamon Sugar Filling

  • Butter: Softened.
  • Ground Cinnamon: To taste – I use a little less, as my husband prefers a lighter cinnamon flavor.
  • Light Brown Sugar: This sweetens up the filling and adds some nice texture.

For the Cream Cheese Frosting

  • Cream Cheese: You’ll need half a block, or 4 ounces.
  • Butter: One stick.
  • Powdered Sugar: Butter and powdered sugar are the base of every great frosting recipe.
  • Pure Vanilla Extract: For sweetness and flavor.
  • Lemon Extract: To enhance the icing’s tanginess!

How to Make Cinnamon Roll Sugar Cookies

Once you see how quick and easy these are, you’ll never make regular sugar cookies again! It just takes a little over an hour to chill the dough.

  1. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, salt and baking powder. Set aside.
  2. Beat Butter & Sugar: In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, for about 3 to 4 minutes.
  3. Add Egg & Vanilla: Add the egg and vanilla extract and beat until combined.
  4. Add Dry Ingredient Mixture: Pour in the flour mixture and beat until you have a smooth dough.
  5. Flatten & Chill: Flatten the dough into a disc and wrap it in plastic wrap. Refrigerate it for 30 minutes.
  6. Roll Out Dough: Take out a large piece of aluminum foil and flour it. Take the dough out of the fridge and place it on top of the foil. Roll it out into a rectangle, about 1/4-inch thick. This thickness paves the way for the perfect ratio of sugar cookies to cinnamon roll filling!
Sugar Cookie Dough Inside of a Metal Mixing Bowl on a Countertop

Make the Filling and Roll it Up

  1. Add Butter, Cinnamon & Sugar to Dough: Using your hands, spread the butter over the entire dough. Sprinkle it with cinnamon, then with light brown sugar.
  2. Roll: Holding onto the corners of the foil that are closest to you, begin to roll the dough away from you. Work slowly, rolling to the end of the foil.
  3. Freeze: Wrap the rolled cookie dough in the foil and place it in the freezer for 45 minutes.
Flattened Sugar Cookie Dough with the Cinnamon Roll Filling Spread Over it Evenly

Make the Icing

  1. Beat Cream Cheese & Butter: Place the cream cheese and the butter in a mixing bowl. Beat until creamy.
  2. Slowly Add Powdered Sugar: Gradually add in the powdered sugar; beat until smooth, about 4 minutes.
  3. Add Extracts: Pour in the vanilla extract and the lemon extract; continue to mix until well incorporated.

Bake and Assemble

  1. Heat Oven & Cut Cookies: Preheat the oven to 350°F. Take out the cookie dough, unwrap it, and cut the cookies off the roll, about 1/4-inch thick.
  2. Bake: Place the cookies on an ungreased cookie sheet and bake them for 8-10 minutes, or until they begin to brown around the edges.
  3. Let Cool: Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes, then transfer them to a wire rack to finish cooling.
  4. Enjoy! Once cooled, frost your cookies with the cream cheese icing and serve.
slicing raw cinnamon roll dough into cookies

Tips for Success

In order to make sure your cinnamon roll cookies come out as yummy as possible, check out these tips and tricks!

  • Short on Time? If you don’t want to spend time making your own cookie dough, go ahead and use your favorite store-bought brand. But the sugar cookies made using this recipe are bound to be tastier!
  • Don’t Skimp on the Chill Time: Chilling the dough may require some patience, but it’s important for the success of this recipe. The initial chill time prepares the dough to be rolled nicely and the freeze time makes for easy cookie cutting.
  • Roll Carefully: Work slowly when you use the tin foil to roll up the cookie dough with the cinnamon sugar. Make sure you’re rolling it tightly and evenly.
  • Let the Cookies Cool Completely: Don’t frost your cookies until they’ve reached room temperature! Otherwise, you could end up with a melty icing mess.
Frosted Cinnamon Swirl Cookies on Top of Two Ripped Out Book Pages Beside Two Cinnamon Sticks

How to Store Cinnamon Roll Cookies

  • Keep these cookies stored in an airtight container on the counter. They will stay fresh for up to 4 days.
  • If you’d like to store them for a couple extra days, feel free to transfer them to the fridge and bring them to room temperature before enjoying.

Can I Freeze Cookies?

  • Yes! These cookies are freezer-friendly for up to 3 months. Keep them in a freezer-safe container with or without the frosting.
  • If they’re iced and you’re stacking cookies on top of each other, put sheets of parchment paper between the layers.
  • Thaw cookies overnight in the fridge; bring them to room temperature before serving.

ENJOY!

Cinnamon Roll Sugar Cookies with Cream Cheese Frosting

6 6 6
WW Freestyle: 9
Prep Time20 mins
Cook Time10 mins
Total Time2 hrs
Soft sugar cookies are rolled up with cinnamon sugar and slathered with cream cheese frosting in these amazing Cinnamon Roll Sugar Cookies!
Course: Dessert
Cuisine: American
Servings: 24
Calories: 192
Author: Katerina | Diethood

Equipment

  • Oven

Ingredients

For the Sugar Cookies

  • cups all-purpose flour
  • ½ teaspoon baking powder
  • teaspoon salt
  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For the Cinnamon Roll Filling

  • 1 tablespoon butter, softened
  • 1 to 2 tablespoons ground cinnamon (I use 1 tablespoon because my family prefers less cinnamon)
  • 3 tablespoons light brown sugar

For the Cream Cheese Icing

  • 4 ounces cream cheese,
  • 8 tablespoons butter
  • cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • teaspoon lemon extract

Instructions 

For the Cookies

  • In a medium-sized bowl whisk together the flour, salt, and baking powder. Set aside.
  • In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.
  • Add the egg and vanilla extract and beat until combined.
  • Pour in the flour mixture and beat until you have a smooth dough.
  • Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Take out a large piece of aluminum foil and flour it.
  • Take the dough out of the fridge and place it on top of the foil.
  • Roll it out into a rectangle, about 1/4-inch thick.

For the Filling

  • Using your hands, spread the butter over the entire dough; sprinkle with cinnamon; sprinkle with light brown sugar.

Roll into a Log

  • Holding onto the corners of the foil, those closest to you, begin to roll the dough away from you. Work slowly.
  • Roll to the end of the foil.
  • Wrap the rolled cookie dough in the foil and place it in the freezer for 45 minutes

For the Icing

  • Place the cream cheese and the butter in a mixing bowl.
  • Beat until creamy.
  • Gradually add in the powdered sugar; beat until smooth, about 4 minutes.
  • Pour in the vanilla extract and lemon extract; continue to mix until well incorporated.

Bake

  • Preheat oven to 350.
  • Take out the cookie dough, unwrap it, and cut the cookies off the roll, about 1/4-inch thick.
  • Place the cookies on an ungreased cookie sheet.
  • Bake for 8 to 10 minutes, or until they begin to brown around the edges.
  • Remove from oven and let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to finish cooling.
  • Once cooled, frost with icing.
  • Frosted cookies will keep several days in an airtight container.
Nutrition Facts
Cinnamon Roll Sugar Cookies with Cream Cheese Frosting
Amount Per Serving
Calories 192 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 33mg11%
Sodium 102mg4%
Potassium 34mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 322IU6%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: cinnamon roll cookie, cinnamon sugar cookies, cream cheese icing for cinnamon rolls

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28 Responses
  1. Karen

    I made these and they are absolutely amazing! Took them to work and the staff LOVED them. Thank you for this recipe. A definite keeper.

  2. Shelley

    How important is the lemon extract in the icing and could I substitute lemon juice for it?? I have everything to make these cookies except that darn extract!!!

  3. Holly

    Hey! these cookies were great(the second attempt) The first go round, I used pillsbury dough and they turned into blobs. I tried freezing them longer thinking that might work, but it didn’t change. Just thought I would let you guys know to not use store-bought dough. From scratch is always better!

    1. Kate@Diethood

      Thanks, Holly!!! I will definitely make a note of this in the recipe so that others will see it.
      Thank you!

  4. Averie @ Averie Cooks

    These are awesome and love the rustic burlap, the wood boards, gorgeous photography and props to go with great cookies! (and frosting!)

    I CANNOT BELIEVE you are pulling this off…from the cooking to the posting to the photography, etc with a 4 mo old. Omg. Only a new mother AND a blogger knows what that means. My hat is off to you. I didnt start blogging til my ‘baby’ was about 18 mos old. Never could have done it at 4 mos!

  5. Stephie @ Eat Your Heart Out

    Haha! You are too funny. But I think you totally deserved these cookies! Just waking up in the morning and wrangling two munchkins puts you on the “deserve a cookie (or 12)” list.

    And these sound like an amazing cookie to have treated yourself with!

  6. Terra

    They sound fun to make…..and looks DELISH!!!! I bet you look fantastic, so don’t worry about a few extra elbees:-) Yum, Hugs, Terra

  7. Emily @ Life on Food

    OMG amazing! I will most definitely be making these soon. I say yes to the plus 2. Everyone needs presents to themselves. I take this very seriously and make sure I get it done at least once a month.

  8. Liz

    These sound decadent and delicious! I have a feeling a few spoonfuls of icing would make their way into my mouth…all for quality control purposes, of course! Hope you’re enjoying your weekend!

  9. Jean (Lemons and Anchovies)

    Congrats on the weight loss–you definitely deserve a treat and I can’t imagine anything better than these cookies. They’re so pretty and I love how you styled them here. The cream cheese frosting takes them over the top (in a great way)!

  10. Kimberly (unrivaledkitch)

    these cookies look amazing. I’m sure you’ll get to you pre baby weight soon just keep lifting both your kids you’ll be back in no time.

    Gorgeous photos Kate
    cheers
    -Kimberly

  11. Ramona

    You’re doing better than most of us since you just had your baby…. I had mine almost 6 years ago and I could still use to lose another 20lbs. 🙂 These cookies do look fabulous. 🙂 Have a great weekend.

  12. Kristy

    Congrats on all the weight loss! That is fantastic!!!! I always gave myself a year after the kids were born. I figured I deserved the extra calories with the constant baby feedings. LOL. I actually need to get back on my exercise horse and drop a few too. Work picked up over the summer and is quite insane lately. It’s making finding extra time for things (outside of work and the family) a bit more challenging. Time to get back it at though. But first, I think I might have to enjoy these cookies. (And enjoy them I would!)

  13. Dijana

    These look great,just in time for the holidays! I hear ya on losing those remaining pounds postbaby, just joined the gym down the street 🙂

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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