Frosted Cinnamon Roll Cookies

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Soft and chewy with a sweet cinnamon sugar filling and a thick layer of cream cheese frosting, these Frosted Cinnamon Roll Cookies will quickly become a family favorite.

Frosted Cinnamon Roll Cookies on a wire rack

Easy Frosted Cinnamon Roll Cookies

Cinnamon rolls are one of our most favorite breakfast treats, and now we have turned the same concept into a delicious cookie! These cookies are really big and look so neat once rolled up with the cinnamon-sugar filling. The recipe includes a wonderful cream cheese frosting, but I’ll also tell you how to make a delicious glaze if that is the type of frosting you would rather use.

It’s time to fill up your cookie jar with these amazing cookie recipes! Triple Chocolate Cookies | Oreo Cheesecake Cookies | Whipped Shortbread Cookies | Cherry Cheesecake Cookies l Thumbprint Cookies l Sugar Cookies

Why You’ll Love This Cinnamon Roll Cookie Recipe

  • All the flavors of a cinnamon roll. These cookies have all the flavors of your favorite cinnamon roll, including that classic cinnamon filling.
  • Easy to make. These cookies may look impressive but trust me when I say they’re super simple. The hardest part is waiting for the dough to chill.
  • Perfect for all occasions. These cinnamon roll cookies would make a wonderful addition to any holiday cookie platter but there’s no reason you can’t enjoy them year-round too.

Watch How It’s Made

Want to see how easy this recipe truly is to make? Watch the video below!

ingredients to make Frosted Cinnamon Roll Cookies

The Ingredients

Here’s what you’ll need to make the Frosted Cinnamon Roll Cookies (the exact measurements and full recipe instructions are below in the printable recipe card):

For the Cookies

  • Butter – Be sure it’s at room temperature.
  • Granulated sugar
  • Egg
  • Vanilla – Adds a light flavor to the cookies.
  • Heavy cream
  • Baking powder – Helps the cinnamon roll cookies rise.
  • Salt
  • All-purpose flour
  • Brown sugar & cinnamon – Combined with butter to make the cinnamon sugar filling.

For the Cream Cheese Frosting

  • Cream cheese – Softened for easier mixing.
  • Butter – Adds a richness to the frosting.
  • Powdered sugar – Sweetens the frosting.
  • Vanilla
  • Heavy whipping cream – Stabilizes the cream cheese frosting.
  • Cinnamon – To sprinkle on top.

Alternative Frosting Option

The printable recipe below includes the homemade cream cheese frosting recipe, but if you’d like to try something different, we love a classic cinnamon roll glaze!

Simple combine 1 cup powdered sugar, 2 tablespoons melted butter, and 1–2 tablespoons heavy cream in a small bowl until smooth, then drizzle over the cooled cookies. You may need extra heavy cream to get the frosting to the consistency you want, but just add a small amount at a time.

How to Make Frosted Cinnamon Roll Cookies

Here’s an overview of how to make this cinnamon roll cookie recipe. Scroll down to the recipe card below for more detailed instructions.

  • Make the dough. Beat the butter and sugar until light and fluffy. Mix in the egg, vanilla, cream, baking powder, and salt then reduce the speed to low and add in teh flour.
  • Roll out the dough. Press the dough out in a 15×10 rectangle on a well-floured piece of wax paper.
  • Add the filling. Combine the filling ingredients then spread over the dough.
  • Chill. Roll the dough up tightly. Freeze for 20 minutes.
  • Bake. Slice the dough into 10, shaping each piece to be more round. Bake for 15 to 17 minutes, until the edges are lightly golden brown. Cool on the pan for 5 minutes then transfer to a wire rack to continue cooling.
  • Add the frosting. Beat the frosting ingredients until smooth and creamy. Transfer to a piping bag. Pipe onto the cooled cookies. Dust with cinnamon or nutmeg.
stacked Frosted Cinnamon Roll Cookies next to a glass of milk

Tips for Success

Here are a few things to keep in mind when making this cinnamon roll cookie recipe.

  • Don’t overmix. Once you add the flour, mix just until the ingredients are thoroughly combined.
  • Chill the dough. This is key to getting clean slices when you cut the log of dough and ensures they don’t flatten too much in the oven.
  • Cool before frosting. Be sure to allow the cookies to cool completely before frosting – otherwise the frosting will simply melt.
Frosted Cinnamon Roll Cookies with a red checkered napkin and a glass of milk

Proper Storage

  • Fridge. These frosted cinnamon roll cookies should be stored in an airtight container in the fridge. They’ll last for up to 5 days. Bring to room temperature on the counter before serving.
  • Freezer. Unfrosted cinnamon roll cookies can also be frozen for up to 3 months. Once cooled, place in a freezer-safe bag. Thaw in the fridge then frost if desired and enjoy.

More Cinnamon Roll Recipes

5 from 2 votes

Frosted Cinnamon Roll Cookies

Soft and chewy with a sweet cinnamon sugar filling and a thick layer of cream cheese frosting, these Frosted Cinnamon Roll Cookies will quickly become a family favorite.
Servings: 10 cookies
Prep: 30 minutes
Cook: 17 minutes
Chill time: 20 minutes
Total: 1 hour 7 minutes


Cookie Dough

Cinnamon Filling

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 1/2 cup (1 stick) butter softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy whipping cream
  • additional cinnamon for sprinkling


  • In a large mixing bowl, use an electric mixer to beat the butter and the granulated sugar together for 2 minutes until light and fluffy. Mix in the egg, vanilla, cream, baking powder, and salt. Add the flour and beat on low speed, just until combined.
  • On a well-floured piece of wax paper or parchment paper, press the dough out into a 15×10 rectangle. Note: This is easiest to do with wet hands. The dough does not need to be rolled out perfectly and it’s okay if it’s a bit messy.
  • In a small bowl, combine the filling ingredients. Spread the filling mixture over the rolled out dough. Starting at one end of the dough, roll the dough up tightly like a jelly roll. Transfer the dough to a cookie sheet and place in the freezer for 20 minutes to chill.
  • While the dough is chilling, preheat the oven to 350°F.
  • Cut the dough into 10 equal rounds. Shape each piece to be more round (keeping it very thick—do not press it out thin) and place on a baking sheet lined with parchment paper with several inches between each (they will spread while baking).
  • Bake the cookies for 15-17 minutes, until the edges are lightly golden brown. Allow the cookies to cool on the pan for 5 minutes, and then transfer to a wire rack to continue cooling.
  • In a medium mixing bowl, beat together the ingredients for the cream cheese frosting until smooth and creamy. Scoop the frosting into a zip-top bag and cut off the corner to create a piping bag. Pipe the frosting onto the completely cooled cookies in a swirl. Dust with cinnamon or nutmeg if desired.

Last Step:

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Calories: 660kcal | Carbohydrates: 76g | Protein: 5g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 418mg | Potassium: 135mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1269IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 2mg


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