Go Back
+ servings
Print Recipe
5 from 1 vote

Frosted Cinnamon Roll Cookies

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. 
Prep Time30 mins
Cook Time17 mins
Chill time20 mins
Total Time1 hr 7 mins
Course: Dessert
Cuisine: American
Servings: 10 cookies
Author: Jill


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


  • 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.