These cinnamon roll cookies are soft, filled with cinnamon flavor and topped with a cream cheese frosting. A fun twist on snickerdoodles.
This dessert combines two of my favorite sweet treats — cinnamon rolls and sugar cookies.
Frosted Cinnamon Roll Cookies
These cinnamon and sugar cookies are so good!
If you love my cookies with cream cheese or Lofthouse sugar cookies, these cinnamon roll cookies are a fun one too. They’re topped with a luscious cream cheese frosting and a little sprinkle of cinnamon.
Although these are one of our favorite Christmas cookies, this treat tastes festive year-round too.
Soft Cinnamon Roll Sugar Cookies Ingredients
It has all the pantry staples in one medium bowl! It is that delicious and easy to make!
Find the full printable recipe with specific measurements below.
- Butter: Unsalted, softened butter left on the countertop will make these cookies extra creamy!
- Sugar: Adds sweetness to every bite.
- Eggs: This binds and holds the cookie dough together as it mixes in the bowl.
- Vanilla extract: Added in for flavor and more moisture to the cookie dough.
- All-purpose flour: The base of the cookies is in the flour. The flour will add texture as well as the thickness of the cookies.
- Baking powder: This helps the cookies rise and keeps them contained rather than spreading while being baked.
- Ground cinnamon: Swirl in cinnamon to give it that cinnamon roll taste!
- Sea salt: Pinch of salt that gives it texture as well as a sweet and salty plus savory flavor!
How to Make Cinnamon Roll Cookies
In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix well.
Add the flour, baking powder, cinnamon, and salt and mix until a firm dough forms. Chill in the refrigerator.
Roll the dough into one-inch balls and place on baking sheets lined with parchment paper. Flatten each ball slightly with your hand or with a drinking glass.
Preheat oven and bake cinnamon roll cookies until the bottom edges are just slightly golden brown. Remove to a cooling rack and let cool before frosting.
Ingredients for Homemade Frosting
These cookies have an easy-to-make cinnamon roll frosting on them that’s better than anything you can get from a mall
- Cream cheese: Soften the cream cheese by leaving it out at room temperature until it is easy to sink your finger through.
- Butter: This is best softened at room temperature similar to the cream cheese. Cut the butter into slices to help it mix better with the wet ingredients.
- Powdered sugar: Add a little at a time giving the frosting that rich thickness with a soft texture.
- Vanilla: Just a dash of flavor!
- Milk: Choose either milk or cream to make this frosting nice and creamy.
- Cinnamon: Since these are cinnamon sugar cookies we need to add sprinkle of cinnamon to the frosting for that extra boost of flavor!
5 star review
I’ve made this recipe and it was a huge hit with my friends and neighbors! They’re delicious both warm and chilled!”
-Kaylee
Baking Tips + Tricks
As you are making this cinnamon roll cookie recipe, keep these tips and tricks in mind to help you get the best results possible. This will help ensure you have soft and delicious cookies every time!
- Use softened cream cheese. There are two easy ways to do this: you can either leave out the cream cheese at room temperature for about 45 minutes or microwave it on high for about 15 seconds.
- The butter also needs to be softened. It’s important that the butter is soft, not melted. For this reason, I skip the microwave. Instead, you can cut your butter into small cubes so they soften in an hour or less. If you need to soften it quickly, you can put your butter in a double boiler and pour boiling water in the bowl underneath the bowl holding butter.
- Flatten the dough with a drinking glass. Once the dough is made, you’ll roll it into 1″ balls before placing them on the parchment paper. Then, grab a clean drinking glass and use the bottom to flatten each cookie to 1/2″ thickness.
- Cool before frosting. Make sure your cookies are completely cool before adding your frosting. It’s hard to wait, but otherwise, they might melt the icing rather than hold its fluffy form.
- Frosting. Instead of a thick frosting, you can drizzle on a cream cheese glaze if preferred. A cinnamon buttercream or sour cream frosting would also taste delicious on top. At the holidays, this eggnog frosting recipe is a must!
Recipe FAQs
Rolled cookies are cookies that are made by rolling the cookie dough flat. Using a lightly floured surface or parchment paper to roll the cookie dough to a certain thickness before placing it on a cookie sheet. You can even use cookie cutters to cut shapes, animals, or numbers and letters.
Rolled cookies are considered more crumbly and less chewy compared to drop cookies. Rolled cookies are thin and crisp whereas dropped cookies are chewy and softer. Drop cookies, like my Lotus Biscoff cookies, usually use a cookie scoop and drop them directly onto the cookie sheet or silicone baking mat.
Rolled cookie method can be rolled out by using a rolling pin or rolling into a cookie dough log and cutting the dough into slices. Molded cookies are made from a stiffer dough that is similar to clay. Roll the dough into balls or similar shapes. Peanut butter cookies are a great example of molded cookie method.
The secret to rolling out cookie dough is having the cookie dough slightly chilled from the refrigerator. Using parchment paper, put the cookie dough between the two pieces and shape a rectangle using your hands. Roll the dough using a rolling pin at the center and roll the dough away from your body.
Freezing Baked Cookies
Allow cookies to cool completely. Place on a baking sheet and then freeze for 30 minutes. Once the frosting has hardened you can stack in a covered container. Take out 1 hour before ready to serve.
Love warm spiced treats with icing? This eggnog cupcake will also be a new favorite!
More Delicious Desserts
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Cinnamon Roll Cookies
Video
Ingredients
Cookies
- 1 cup unsalted butter , softened
- 1 cup granulated sugar , could also do half brown sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 2 ¾ cups all-purpose flour , more if needed
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon sea salt
- cinnamon sugar , for rolling (optional)
Frosting
- 4 ounces cream cheese , softened
- 8 Tablespoons unsalted butter , softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk or cream , as needed
- Ground cinnamon , for sprinkling
Instructions
Cookies
- In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix well.
- Add the flour, baking powder, cinnamon, and salt and mix until a firm dough forms. Add an extra Tablespoon or two of flour if the dough is too sticky, being careful not to over mix. Chill 30 minutes.
- Preheat the oven to 375ºF. Roll the dough into one inch balls and place on baking sheets lined with parchment paper. You can roll balls in cinnamon sugar for more cinnamon flavor if desired. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3- to 1/2-inch thick.
- Bake 7 to 8 minutes, or until the bottom is barely golden. Be careful to not over bake. Remove to a cooling rack and let cool before frosting.
Frosting
- In a large bowl, beat together the cream cheese and butter with an electric mixer until light and fluffy. Beat in the powdered sugar until smooth. Add the vanilla and milk as needed to reach desired consistency. Beat until light and fluffy.
- Pipe onto cooled cookies (you can use a 1M tip or snip off the top of a zip-top bag) in a spiral shape. Sprinkle the tops with cinnamon or cinnamon sugar. Store in a covered container up to 3 days.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Christmas, Cookies, Desserts, Frosted Cookies, Holiday Cookies, Kid-Friendly, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
So these are totally acceptable to eat for breakfast then, right?! Asking for a friend, haha! They look so good!
Holy moly, these cookies are the bomb! SO delicious! I love the soft and fluffy texture and the think layer of frosting makes them over-the-top excellent!
I just need to know, should I use unsalted butter? Help
I typically use unsalted in my baking! Either will work, but that’s what I prefer.
There really isn’t enough salt in butter to make a difference. So which ever you prefer to use.
Can you use self rising flour and leave out the salt and baking powder?
I haven’t tried it before so I’m not sure, but it sounds like to would work!
These cookies are fantastic! They were so easy to make and they just melt in your mouth! My whole family loves them. I will be making these again and again. The icing is equally as delicious and I will be using it for some of my other cookies as well! Thank you so much!
I’m so happy to hear you loved them! Thank you for leaving a comment and review Kasey!
Does the icing firm up or does it stay gooey?
Hi Susie! It will firm up if refrigerated!
DELICIOSOS CINNAMON ROLLS COOKIES
Love love these cookies!!!
I gonna try baking these yummy. One question. Will the icing, like harden. To wear they are actually stackable? R no. Just asking so I will know what kind of storage container I need. Thanks so much.
I think these are really good for an alternative to my usual chocolate chip, oatmeal raisin, peanut butter and ginger snap cookies! I would suggest that you mix cinnamon into the frosting because it gets clumpy if you sprinkle it on top of the frosting. My hubby really liked them, too, and loved the smell of them baking!
I’m so glad you enjoyed them! :)
I gonna try baking these yummy. One question. Will the icing, like harden. To wear they are actually stackable? R no. Just asking so I will know what kind of storage container I need. Thanks so much.
Hi Susan! They do harden if refrigerated, so I would chill before stacking!
Loved this recipe. Made it exactly as posted. Even without the “icing” it’s a great cookie. Not too sweet. Perfect with a cup of your favorite hot beverage. Wondering how to store since stacking will probably cause the frosting to stick. Thanks for sharing. Will definitely make again.
I’m so glad you enjoyed them! I usually store them in the fridge in a single layer, but once the frosting sets in the fridge, you should be able to stack them if needed.
Delicious. Will probably make it again. Make sure you do not overbake them!!
These were super easy to make! And 17493919/10 taste wise. They’re so freaking delicious!
I’m so glad you enjoyed them! :)
would these work okay with almond flour?
I’m not too familiar with baking with almond flour. Let us know how it goes if you give it a try! :)
Do you think these would freeze well?I was thinking of making for a cookie exchange
Hi Sheena! I would probably recommend freezing the cookies plain and icing after thawing them!
OMG… I can’t with this recipe, I doubled the recipe and one batch I made pumpkin spice cookies, instead of the cinnamon…knocked my socks off and then I made the cinnamon…Both outstanding!!!
I’m so glad you loved them! Thanks for your comment! :)
How do you store these cookies because of the icing??? Anyways! I LOVE THESE!! Made them for my grandparents, & they both loved them also! Thank you!
They are fine left out for a day or so, but I usually refrigerate if I need to store them longer. :)
These are SOOOO delicious!!! Followed It exactly and they came out perfect. My question: can they be frozen after icing?
I’m so glad you enjoyed them! I would probably recommend freezing plain and icing when your are ready to eat!
This looks delicious, thank you for sharing!
My husband is a huge chocolate chip cookie fan.
He absolutely loves these cookies! They have become a regular in my house along with my chocolate chip.
I’m so glad to hear they have become a favorite!