For a delicious cookie twist on classic cinnamon rolls, make Frosted Cinnamon Roll Cookies! So soft and rolled up with sweet cinnamon filling then topped with cream cheese frosting, these cookies will absolutely be a new cookie jar favorite.
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
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):
- Butter – use regular salted butter.
- All-purpose flour
- Granulated sugar
- Egg
- Vanilla extract
- Baking powder
- Salt
- Brown sugar – you can use either light or dark brown sugar for this recipe.
- Ground cinnamon
- Heavy cream – you can use whole milk instead if needed.
- Powdered sugar
- Cream cheese
How to Make Frosted Cinnamon Roll Cookies
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. Once chilled, 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.
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.
This glaze allows you to see the cinnamon roll look of the cookies.
Making Homemade Cream Cheese Frosting
Homemade cream cheese frosting is so delicious, and a really nice tough to these cookies.
To make the cream cheese frosting, beat together the ingredients 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. You can dust with cinnamon or nutmeg if desired.
How to Store Cinnamon Roll Cookies
Keep the cookies in an airtight food storage container in the refrigerator for up to five days. Warm the cookies up to room temperature on the counter before serving.
More Recipes You Will Enjoy
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Frosted Cinnamon Roll Cookies
Ingredients
Cookie Dough
- 3/4 cup butter room temperature
- 3/4 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
Cinnamon Filling
- 1/4 cup butter melted
- 1/3 cup brown sugar packed
- 2 teaspoons ground cinnamon
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
Instructions
- 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.
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