Cinnamon Roll Cookies

Close up of a cinnamon roll sugar cookie with icing

5 from 1

Cinnamon Roll Cookies

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!

Prep Time15

Cook Time17

Chill Time1

Total Time1 32

Course: Dessert

Cuisine: American

Keyword: cinnamon roll cookies, cinnamon roll cookies recipe, recipe for cinnamon roll cookies

Servings: cookies

Ingredients

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

Instructions

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!

Video

Notes

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 rolled 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.

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