Made with sugar cookie dough, brown sugar and cinnamon, and drizzled with cream cheese frosting, these easy Cinnamon Roll Cookies include all the flavors of irresistible cinnamon rolls!
Easy Cinnamon Roll Cookies
If you love classic cinnamon rolls, you’ll definitely love these cinnamon roll cookies! They take the important parts of cinnamon rolls – aka the cinnamon-sugar filling and the icing – and add it to a sugar cookie base. It’s the best of both worlds.
To keep things simple, I use refrigerated sugar cookie dough and store-bought cream cheese frosting, though you can certainly take these up a level by making everything from scratch. (Here’s my favorite sugar cookie recipe if you decide to do that.)
These cinnamon roll cookies are a wonderful fall treat and also make a great addition to any holiday cookie platter.
Since we’re starting with sugar cookie dough, you’ll need just 6 ingredients to make this cinnamon roll cookie recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Sugar cookie dough – You can use a sugar cookie mix or homemade sugar cookie dough if you prefer. You want it firm enough to roll up before chilling it. You may or may not need to add the flour to your dough in that case.
- Flour – The flour helps ensure the cookie dough is firm enough to roll.
- Salted butter – Unsalted butter can be used if preferred. I recommend adding just a pinch of salt to the mixture if you do.
- Dark brown sugar & Cinnamon – Makes the sweet cinnamon roll filling.
- Cream cheese frosting – I use store-bought cream cheese frosting, but you can make your own if you wish. You can also use vanilla or white frosting instead.
How to Make Cinnamon Roll Cookies
This recipe for cinnamon roll cookies is super easy to follow, with just a few steps.
(Scroll down to the bottom for our easy printable recipe with the complete directions.)
- Prepare the dough. Knead together the cookie dough and flour until combined and the dough is no longer sticky. Roll the dough out into a rectangle 1/2-inch thick.
- Add the sugar mixture. Combine the butter, brown sugar, and cinnamon. Spread all over the cookie dough in a thin but even layer.
- Roll and chill. Gently roll the cookie dough into a log. Wrap in plastic wrap and chill for an hour.
- Bake. Cut the log into 1/2 thick cookies and transfer to baking sheets. Bake at 350F one sheet at a time for 14 to 17 minutes. Cool for 5 to 10 minutes.
- Add the frosting. Loosen the frosting for 10 seconds in the microwave, until it has the consistency of a thick glaze. Mix well and drizzle over cookies. Allow to set. Enjoy!
Tips for Success
While this is an easy recipe, you are still working with sugar cookie dough which can be tricky. Here are a few tips and tricks to help you out when making them.
- Bring the dough to room temperature. If you allow the dough to come to room temperature before you knead in the flour, it will be easier to work with it. Of course, you can use dough straight from the refrigerator, but it will likely require more work to incorporate the all-purpose flour into the dough.
- Don’t roll the dough out too thin. Keep the dough thick, about 1/2-inch, in a large rectangle of about 5 inches by 9 or 10 inches. Try to get it as even as possible but be sure not to make the middle dough too thin.
- Roll the dough slowly. When rolling the dough back into a log with the sugar layer, be sure to move slowly and work starting on the short side of the rectangle. If you rush the process, you are more likely to rip the dough, losing the pretty swirl you want in these cookies. Patience is super important in this step.
- Do I have to chill the dough before slicing and baking? Chilling the dough is not required, but it is recommended and will provide the best results. You can cut and bake the dough warm, but it will spread, and you will get thin cookies. On the other hand, you can make the dough ahead of time and chill it overnight. It doesn’t matter how long it’s chilled.
Video: Cinnamon Roll Cookies
These are great while still a bit warm from the oven, though note that you’ll need to let them cool somewhat before adding the icing. You can also enjoy them at room temperature, once they’ve cooled completely. You could also pop them in the microwave for 5 to 10 seconds to enjoy them warm later, though take care to not melt the icing too much.
- Room temperature. Allow to cool completely before storing them in an airtight bag or container. They will be good for 3-5 days. I recommend separating layers with parchment or wax paper if you need to stack them.
- Fridge/Freezer. They can be stored in the refrigerator for up to a week or frozen for 2 months. Note that if refrigerated or frozen, they may harden or change in texture. If freezing, I recommend leaving the icing off and drizzling it on fresh once thawed.
More Easy Cookie Recipes:
- Chocolate No Bake Cookies
- Easy Sugar Cookies
- Easy Peanut Butter Cookies
- DoubleTree Cookies
- Potato Chip Cookies
- Ranger Cookies
Cinnamon Roll Cookies
- 16.5 ounce tube refrigerated sugar cookie dough , room temperature
- 1/4 cup all-purpose flour
- 2 tablespoons salted butter , melted
- 1/3 cup dark brown sugar , firmly packed
- 2 teaspoons cinnamon
- 1/3 cup cream cheese frosting
- Knead together the sugar cookie dough and all-purpose flour in a medium mixing bowl until combined and the dough is no longer sticky.
- Roll the dough out on a silicone mat or a floured surface until it is a rectangle about 1/2-inch thick.
- In a small mixing bowl, stir together the butter, brown sugar, and cinnamon until thoroughly combined.
- Gently spread the sugar mixture all over the cookie dough. (You don’t want to press the sugar mixture too far into the dough or thin the dough. Instead, just gently spread the mixture with a spatula until it is thinly but evenly covering the cookie dough.)
- Gently roll the cookie dough up from the shorter side. (If you use a silicone mat, you can use that to help lift and roll the dough. Go slowly, so you don’t tear the cookie dough.)
- Wrap the cookie dough log in plastic wrap and refrigerate for 1 hour or until firm.
- When ready to bake your cookies, preheat your oven to 350F and line two large baking sheets with parchment paper.
- Remove the dough from the refrigerator and unwrap it.
- Use a sharp knife to cut cookies about 1/2-inch thick from the log and lay them on the prepared baking sheets.
- Bake one sheet at a time for 14-17 minutes or until the cookies begin to brown around the edges.
- Remove from the oven and allow to cool on the rack for about 10 minutes.
- Place the frosting in a small, microwave-safe bowl and heat in the microwave for 10 seconds or just until it becomes the consistency of a thick glaze. Mix well and then drizzle over the cookies. Let set.
- Serve warm or cooled and enjoy!