Frosted Cinnamon Roll Cookies

5 from 2 votes

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.

Prep Time30

Cook Time17

Chill time20

Total Time1 7

Course: Dessert

Cuisine: American

Keyword: cinnamon roll cookie recipe, cinnamon roll cookies, frosted cinnamon roll cookies

Servings: cookies

Calories: 660kcal

Author: Jill

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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