Cinnamon Roll Sugar Cookies


Cinnamon Roll Sugar Cookies by Alicia of The Baker Upstairs for I Heart Naptime
Cinnamon Roll Sugar Cookies

Cinnamon rolls + cookies = genius, right? I absolutely love cinnamon rolls, but for some reason they are one of those things that I struggle a lot with making. Plus they feel like so much work! I adore sugar cookies, and decided to try a combination of the two. The result was a rich, soft, cinnamony sugar cookie topped with a luscious cream cheese frosting and a little sprinkle of cinnamon. They are to die for!

Cinnamon Roll Sugar Cookies
I had seen some similar cookies on Pinterest a while ago, but thought it would be fun to see if I could adapt my favorite soft sugar cookie recipe to make a cinnamon version. The result was perfect! I’m kind of amazed at how just a few little tweaks can make such a big difference in the flavor of the cookie. These are a new favorite with my whole family, and the batch I made was gone within 24 hours. Yum!

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies

Yield: 24 cookies


for the cookies:
1 cup (8 ounces) butter, softened
1 cup sugar
2 eggs
1 tablespoon vanilla
3 cups flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt

for the frosting:
4 ounces cream cheese, softened
8 tablespoons (4 ounces) butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
1-2 teaspoons milk or cream (as needed)
additional cinnamon, for sprinkling


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 30 minutes.

Preheat the oven to 400. Roll the dough into one inch balls and place on baking sheets lined with parchment or sprayed with cooking spray. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3-1/2 inch thick. Bake 8-10 minutes or until the bottom edges are just slightly golden brown. Remove and let cool before frosting.

To make the frosting, beat together the cream cheese and butter until light and fluffy. Add the powdered sugar and beat until smooth. Add the vanilla and milk as needed to reach desired consistency. Beat until light and fluffy. Pipe onto cooled cookies in a spiral shape and sprinkle with cinnamon.

Cinnamon Roll Sugar Cookies

more by Alicia »


Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day. I’m also into photography and graphic design, and I love learning new things. I’d love for you to stop by The Baker Upstairs and say hi!

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  1. Jenn@eatcakefordinner posted on May 15, 2015 at 8:24 pm (#

    These look like the BEST cookies!!!!! Pinned :)

  2. Joan Hayes posted on May 16, 2015 at 8:28 pm (#

    Oh my goodness, these cookies look so yummy, I can practically taste them right now! They look so perfectly pillowy and chewy — just like I like ’em! : )

  3. Michelle posted on May 21, 2015 at 12:58 pm (#

    This look absolutely amazing! I can’t wait to try them!

  4. Rachelle posted on July 9, 2015 at 7:14 pm (#

    These are amazing!  Just for fun, I substituted 1/4 cup of white sugar for 1/4 cup brown sugar.  

    Thank you so much for this wonderful recipe – they turned out perfectly.:) Pinned.

    • Jamielyn posted on July 10, 2015 at 12:47 am (#

      I’m so glad this recipe turned out so well for you! Thanks for sharing your substitution. :)

  5. Wanda Holland posted on July 27, 2015 at 10:48 am (#

    Believe I will enjoy.

  6. Alissa posted on November 21, 2015 at 10:18 am (#

    Can these be frozen? How would you store if not freezing? Are they stackable? Looks delish! Can’t wait to try!

    • Laura Capello posted on November 21, 2015 at 11:15 am (#

      Freezing the un-baked dough should be OK, then defrost overnight in the fridge and bake a day or two before you plan on eating them. I wouldn’t advise freezing the final cookies unless you have just a few leftovers – I’m afraid freezing the frosting will change the texture of the cookie once it’s thawed. :)

  7. Stacey posted on December 18, 2016 at 2:21 pm (#

    taking these to a cookie exchange; super easy