Go Back
+ servings
A Close-Up Shot of Frosted Cinnamon Swirl Cookies on a Metal Cooling Rack

Cinnamon Roll Sugar Cookies with Cream Cheese Frosting

Katerina | Diethood
Soft sugar cookies are rolled up with cinnamon sugar and slathered with cream cheese frosting in these amazing Cinnamon Roll Sugar Cookies!
Servings : 24
Prep Time 20 mins
Cook Time 10 mins
Total Time 2 hrs


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


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.
  • 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.


  • Oven


Calories: 192 kcal | Carbohydrates: 25 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 33 mg | Sodium: 102 mg | Potassium: 34 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 322 IU | Vitamin C: 1 mg | Calcium: 18 mg | Iron: 1 mg | Net Carbs: 24 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American
Keyword: cinnamon roll cookie, cinnamon sugar cookies, cream cheese icing for cinnamon rolls