These cinnamon roll cookies have all the cozy cinnamon sugar flavor of a classic cinnamon roll in a soft, easy sugar cookie, with plenty of cream cheese frosting on top. No rolling or slicing required!

This dessert combines two of my favorite sweet treats: cinnamon rolls and sugar cookies.

Frosted cinnamon roll cookies on counter.

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Key Takeaways: Cinnamon Roll Cookies

  • Cinnamon roll flavor: Warm cinnamon sugar flavor in a soft sugar cookie.
  • No rolling or slicing: An easier alternative to pinwheel-style cinnamon roll cookies.
  • Soft and tender: The cookies bake up soft with plenty of cinnamon flavor.
  • Classic finish: Cream cheese frosting gives them that signature cinnamon roll touch.

Why I Love This Recipe

If you love my snickerdoodles or Lofthouse sugar cookies, these cinnamon roll cookies are such a fun one to add to your baking list. They’re soft, full of cinnamon-sugar flavor and topped with creamy cream cheese frosting.

They’re one of our favorite Christmas cookies, but the cinnamon roll flavor makes them just as good any time of year.

XO - Jamielyn
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So delicious! Everyone that tried them said they were 10/10!

Ashley
Frosted cinnamon roll cookies.

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 soft 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: Flour adds texture as well as the thickness to 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!
  • Cream cheese frosting: You’ll need softened cream cheese and butter, powdered sugar, vanilla and a little milk or cream. I use my cinnamon roll frosting and finish the cookies with a sprinkle of cinnamon.

How to Make Cinnamon Roll Cookies with Cream Cheese Frosting

Butter, sugar, eggs, vanilla and dry baking staples in a bowl with beaters from a mixer.

Step 1: Cream the butter and sugar until light and fluffy, then mix in the eggs one at a time followed by the vanilla.

Cinnamon roll cookie dough being made in a bowl.

Step 2: Add the flour, baking powder, cinnamon and salt and mix just until a firm dough forms. If the dough feels too sticky, add another Tablespoon or two of flour. Chill for 30 minutes.

Unbaked cinnamon roll cookies on a baking sheet.

Step 3: Roll the dough into 1-inch balls and place on a parchment-lined baking sheet. For even more cinnamon flavor, roll them in cinnamon sugar first. Gently flatten each cookie to about 1/3 to 1/2-inch thick.

Frosting cinnamon roll cookies on cooling rack.

Step 4: Bake at 375°F for 7 to 8 minutes, just until the bottoms are barely golden. Let the cookies cool completely, then pipe the cream cheese frosting in a spiral and finish with a sprinkle of cinnamon.

Stacked cinnamon roll cookies on counter.

Tips and Variations

  • Use softened butter and cream cheese. Let both come to room temperature so they mix smoothly. The butter should be soft, not melted.
  • Add cinnamon sugar. For even more cinnamon flavor, roll the dough balls in cinnamon sugar before baking. You can also mix in cinnamon chips or add a little freshly grated cinnamon.
  • Flatten the dough evenly. After rolling the dough into 1-inch balls, use the bottom of a glass to gently flatten each one to about 1/2-inch thick so they bake evenly. I use this method in my Swig cookies as well to help them spread.
  • Don’t overbake. Take the cookies out when the bottoms are just barely golden. This helps keep the centers soft and tender.
  • Cool before frosting. Let the cookies cool completely so the cream cheese frosting stays thick and fluffy instead of melting.
  • Try a different topping. For something lighter, drizzle with cream cheese glaze. You can also use cinnamon buttercream or sour cream frosting.

Cinnamon Roll Cookies FAQs

Why are my cinnamon roll cookies dry?

The most common causes are adding too much flour or baking them too long. Spoon and level the flour instead of packing it into the measuring cup, and remove the cookies when the bottoms are just barely golden. The dough should be firm but not crumbly.


What should I do if the dough is too dry or crumbly

Make sure the butter was properly softened and the flour wasn’t over measured. If needed, mix in a small amount of milk, about a teaspoon at a time, just until the dough comes together.


Do I need to chill the dough?

Yes. Chilling helps firm up the dough so the cookies hold their shape and don’t spread too much while baking.


Can I make the dough ahead of time?

Yes. Make the dough ahead and refrigerate it until you’re ready to shape and bake the cookies. Let it sit at room temperature for a few minutes if it becomes too firm to scoop.


Can I freeze cinnamon roll cookie dough balls?

Yes. Shape the dough into balls and freeze them on a baking sheet until firm, then transfer to a freezer bag or container. Thaw in the refrigerator, then flatten and bake as directed.

Stack of cinnamon roll sugar cookies with cream cheese frosting with a bite taken out of the top one.

More soft cookies to love include cream cheese cookies, cheesecake stuffed cookies and drop sugar cookies.

More Cookie Recipes

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See all
stacked cinnamon roll cookies on counter

Cinnamon Roll Cookies

4.99 from 357 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Dough: 30 minutes
Total Time: 50 minutes
Servings: 24
These cinnamon roll cookies are soft, filled with cinnamon flavor and topped with a cream cheese frosting.
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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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cinnamon sugar: For extra cinnamon flavor, roll the dough balls in cinnamon sugar before baking. You could also add in freshly grated cinnamon or mix in cinnamon chips for extra cinnamon flavor.
Storage: Store in a covered container in the refrigerator 3-5 days.
Freezer instructions: Allow cookies to cool completely. Place on a baking sheet and then freeze 30 minutes. Once the frosting has hardened you can stack in a covered container. Take out 1 hour before ready to serve. 
Variation: You could also serve these cookies with a cinnamon buttercream or drizzle with a cream cheese glaze. 
Note: On 2/9/24 I reduced the flour from 3 cups to 2 3/4 cups of flour after retesting them. The key to soft cookies is not over mixing and not over baking. 

Nutrition

Calories: 264kcal, Carbohydrates: 33g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 49mg, Sodium: 171mg, Potassium: 83mg, Sugar: 20g, Vitamin A: 435IU, Calcium: 37mg, Iron: 0.9mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.