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.
Prep Time30 minutes mins
Cook Time17 minutes mins
Chill time20 minutes mins
Total Time1 hour hr 7 minutes mins
Course: Dessert
Cuisine: American
Keyword: cinnamon roll cookie recipe, cinnamon roll cookies, frosted cinnamon roll cookies
Servings: 10 cookies
Calories: 660kcal
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.
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