Semi-Homemade Cinnamon Roll Cookies are so sweet and delicious. They start with a sugar cookie dough that’s filled with cinnamon sugar and sliced to look like cinnamon rolls. The cream cheese drizzle on top finishes off this easy cookie recipe perfect for the holidays or just because.
I love whipping these up “just because” or bringing them to potlucks and parties. They look so pretty and taste incredible. No one will believe they’re made with pre-made ingredients! If this recipe seems to good to be true, just try it out and you’ll see why I’m raving over them!
Why You’ll Love Cinnamon Roll Cookies
- These gooey cookies will taste like they’re made from scratch, when really you’ve used store-bought ingredients. High quality cookies without a lot of work!
- Cinnamon roll sugar cookies are the perfect shareable treat. Bring them to your next potluck or a cookies swap!
- You can make the dough for these soft cookies ahead of time, chill it in the refrigerator, and then slice and bake when you’re ready!
Ingredients needed for this Cinnamon Roll Cookie Recipe
- Sugar cookie dough – Grab a roll of your favorite store-bought sugar cookie dough. If you really want homemade cookies, this sugar cookie recipe may work.
- Pre-made cream cheese frosting – You can make your own cream cheese frosting if you prefer, but a can of store-bought cream cheese frosting will work great!
- Cinnamon – Can’t have cinnamon roll cookies without cinnamon!
- All-purpose flour – Adding a little bit of all-purpose flour to the store-bought dough will help give it a little more structure to hold together when you add the cinnamon sugar mixture.
- Brown sugar – Light or dark brown sugar will work!
- Salted butter – The salt in salted butter will help balance out the sweetness in this cinnamon roll cookie recipe.
How to Make Cinnamon Roll Cookies
Place the sugar cookie dough and all-purpose flour into a medium mixing bowl and knead them together until thoroughly combined.
Then, roll out the dough on a silicone mat or parchment paper until it creates a rectangle that is about ½ inch thick.
In a smaller mixing bowl, mix together the butter, brown sugar, and cinnamon until thoroughly combined.
Spread the mixture across across the cookie dough making sure that you don’t press it too far into the dough and spread it evenly.
Once the mixture is evenly spread across the dough, begin rolling the dough up from the shorter end of the rectangle. Lift the silicone mat or parchment paper and slowly roll the dough so that it doesn’t tear.
Once rolled, wrap the cookie dough log in plastic wrap or parchment paper and place it in the refrigerator for one hour to allow it to firm up.
After the dough has chilled, preheat your oven and line two baking sheets with parchment paper.
Place the chilled dough onto a cutting board and use a sharp knife to cut out evenly sized cookies. You’ll want the slices to be about ½ inch thick.
Put each cookie onto the prepared baking sheet with plenty of space between them.
Then, bake one sheet at a time for 14-17 minutes. Remove the cookies from the pan and place them on a cooling rack to cool for 5-10 minutes.
While the cookies cool, place the cream cheese frosting in a microwave safe bowl and heat it for 10-15 seconds until the consistency is like a glaze.
Stir it well and then drizzle it across the cookies.
Allow the frosting to set a bit, and then serve!
These soft cookies can be stored at room temperature, in the fridge, or in the freezer. Store in an airtight container or Ziplock bag for 3-5 days.
FRIDGE: When kept in an airtight container in the refrigerator, they will last for up to a week.
FREEZER: Store leftover cookies in the freezer for up to 2 months.
Do I have to chill the dough before cutting it?
It is not essential to chill the dough log before slicing it into cookies, but you’ll have better results if you do. Chilling the dough allows it to firm up and it will be easier to cut. I find that they bake more evenly when they’ve been chilled too!
Pro Tips for the Best Cinnamon Roll Cookie Recipe
Let your sugar cookie dough come to room temperature before you begin to knead the flour into it. Chilled dough will be more difficult to work with and it will take you longer to knead in the flour.
Make sure you don’t roll out the dough too thin. Keep it about ½ of an inch thick so that it’s easy to roll and will make a good swirl when rolled up.
Work slowly when you roll the dough back into a log. If you rush, you’ll rip the dough and lose the swirl pattern of your cookies.
Wishing you luck as you try not to devour all of these cookies in one sitting…they’re addictively delicious!
More Cinnamon Roll Recipes You’ll Love
- Skip the coffee shop and make this amazing Cinnamon Roll Latte right in the comfort of your own home.
- Change up breakfast time with Cinnamon Roll Pancakes!
- I didn’t think peach cobbler could get any better until I made this Cinnamon Roll Peach Cobbler.
- Want another tasty shareable treat? Check out these Cinnamon Roll Muffins.
- 16.5 ounces package of sugar cookie dough room temperature
- ¼ cup all-purpose flour
- 2 Tablespoons salted butter melted
- ⅓ cup dark brown sugar firmly packed
- 2 teaspoons cinnamon
- ½ cup pre-made cream cheese frosting
- In a medium mixing bowl knead together the sugar cookie dough and all-purpose flour until combined and the dough is no longer sticky.
- Roll the dough out until it is a rectangle about ½ of an inch thick on a silicone mat or a floured surface.
- In a small mixing bowl, combine the butter, brown sugar, and cinnamon until thoroughly combined.
- Gently spread the sugar mixture all over the cookie dough making sure not to press the sugar mixture too far into the dough or thin the dough. Use a gently hand to spread the mixture with a spatula until it is thinly but evenly covering the sugar cookie dough.
- Next, 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. Make sure to go very slowly, so you don’t tear the cookie dough.
- Wrap the cookie dough log in plastic wrap or parchment paper and refrigerate for 1 hour or until firm.
- After the dough has chilled, preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
- Remove the dough from the refrigerator, place it on a cutting board and unwrap it.
- Using a sharp knife, cut the cookies in about ½ inch thick slices from the log and lay them on the prepared baking sheets.
- Place one baking sheet at a time in the preheated oven at 350 degrees Fahrenheit 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 5-10 minutes. Repeat with remaining cookies. Let cookies completely cool.
- Place the cream cheese frosting in a small, microwave-safe bowl and heat in the microwave for 10-15 seconds or until it becomes the consistency of a glaze.
- Mix well and then drizzle over the cookies.
- Serve warm or cooled.
- Let your sugar cookie dough come to room temperature before you begin to knead the flour into it. Chilled dough will be more difficult to work with and it will take you longer to knead in the flour.
- Make sure you don’t roll out the dough too thin. Keep it about ½ of an inch thick so that it’s easy to roll and will make a good swirl when rolled up.
- Work slowly when you roll the dough back into a log. If you rush, you’ll rip the dough and lose the swirl pattern of your cookies.