These cinnamon roll sugar cookies are everything you love about a gooey, frosted cinnamon roll—wrapped up in the irresistible package of a soft, thick sugar cookie. They bring the best of two beloved classics into one indulgent treat. From the buttery cookie base to the spiced brown sugar filling and creamy swirl of frosting, every bite delivers comforting sweetness and bakery-style charm.
The sugar cookie dough is rich, soft, and holds its shape well, making it the perfect vessel for a hidden pocket of cinnamon goodness. Once baked, the cookies are topped with a generous swirl of cream cheese frosting that not only looks like a cinnamon roll but also tastes like one, too. It’s the kind of cookie that stands out at parties, bake sales, or cozy afternoons at home.
Even though these cookies have a layered flavor profile and a decorative finish, they’re surprisingly simple to make. With basic ingredients and a few easy steps, you’ll have a dozen cookies that look like they came from a boutique bakery—without any complicated rolling or yeast-rising.
Perfect for cinnamon lovers, holiday cookie swaps, or when you just can’t decide between a cookie and a cinnamon roll, this recipe is sure to be a hit. Serve them chilled or at room temperature, and don’t forget the sprinkle of extra cinnamon on top for that finishing touch.
Makes: About 12 large cookies
Prep Time: 20 minutes
Bake Time: 12–14 minutes
Cooling & Frosting Time: 25 minutes
Total Time: 1 hour
Ingredients:
For the sugar cookie base:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
For the cinnamon swirl filling:
- ¼ cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp melted butter
For the cream cheese frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream or milk (adjust as needed for texture)
Instructions:
- Prepare the cookie dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla extract, mixing until smooth.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Cover and chill dough for 30 minutes to make it easier to shape. - Shape and fill the cookies:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix together the brown sugar, cinnamon, and melted butter to form the filling.
Scoop large balls of dough (about 3 tablespoons each). Press your thumb into the center to create a shallow well, then spoon in about ½ teaspoon of the cinnamon mixture. Pinch the dough closed around the filling and gently flatten into a thick disc. Repeat with the remaining dough. - Bake the cookies:
Place shaped cookies on the prepared baking sheet, spacing them a few inches apart.
Bake for 12–14 minutes, until the edges are just beginning to turn golden. The centers should still be soft. Allow cookies to cool completely on a wire rack before frosting. - Make the cream cheese frosting:
In a medium bowl, beat together cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until light and fluffy. Add cream or milk, one teaspoon at a time, until the desired piping consistency is reached. - Decorate the cookies:
Transfer frosting to a piping bag fitted with a round or star tip. Pipe a swirl pattern over each cooled cookie to mimic a cinnamon roll. For a bakery finish, dust lightly with cinnamon or a sprinkle of brown sugar.
Variations:
- Mini Size: Make smaller cookies for bite-sized treats—just reduce baking time to 9–11 minutes.
- Maple Glaze Option: Substitute frosting with a maple glaze (powdered sugar, maple syrup, milk) for a spiced twist.
- Stuffed with Cream Cheese: Freeze small dollops of sweetened cream cheese and seal inside the dough along with the cinnamon mixture.
- Pumpkin Spice: Replace cinnamon with pumpkin pie spice for a fall-inspired variation.
Tips:
- Be sure not to overbake—these cookies should stay soft in the center.
- If the dough becomes too soft while shaping, return it to the fridge for a few minutes to firm up.
- Use a piping bag with a wide tip for a more pronounced swirl design.
- Let the cookies cool completely before frosting to prevent melting.
- These cookies store well in the fridge and taste great chilled or at room temperature.
These cinnamon roll sugar cookies deliver everything you love about breakfast and dessert in one decadent bite. Soft, swirled, and frosted to perfection—they’re destined to be a crowd favorite.
