Cinnamon Roll–Inspired Sugar Cookies: Soft, Swirled Treats

These dreamy Cinnamon Roll Sugar Cookies have a soft vanilla sugar cookie base, a buttery brown sugar–cinnamon filling, and a generous swirl of cream cheese frosting.

Cinnamon Roll Sugar Cookies

This recipe began as cut‑out cinnamon sugar cookies with cream cheese frosting, then evolved after feedback into a version with more cinnamon. I’ve since redesigned the recipe completely to create the cinnamon roll–style cookies you see here—and I couldn’t be happier with the result.

These are the best cinnamon roll sugar cookies because:

• No chilling or cutting required—just scoop, roll, and press the dough balls.
• The cinnamon flavor comes from a buttery brown sugar topping spread on the cookie, similar to cinnamon roll filling, so it doesn’t dry out the cookie dough.
• The cream cheese frosting is the same reliably delicious recipe I trust, but used sparingly so the cinnamon layer remains visible beneath a delicate swirl.

They combine a soft, buttery sugar cookie with the warm, spiced flavor of cinnamon rolls for a unique, crowd-pleasing treat.

Why You Should Make This Recipe

• Easy: All the cinnamon roll flavor without yeast or rising time.
• Proven components: This version blends a trusted sugar cookie and a favorite cream cheese frosting with a brown sugar cinnamon filling for consistent results.
• A fun twist: A creative way to enjoy cinnamon roll flavors in cookie form—soft, spiced, and frosted.

These cookies are perfect for sharing, gifting, or serving at gatherings where you want something familiar with a creative twist.

Ingredients You’ll Need

• Unsalted butter – used in the cookies, topping, and frosting; using unsalted butter lets you control the salt level.
• Granulated sugar – for sweetness and texture.
• Powdered sugar – softens the dough and sweetens the frosting.
• Neutral oil (canola or vegetable) – keeps the cookies moist.
• Water and egg – help the dough come together and bind ingredients.
• Vanilla extract – adds depth to the cookie and frosting flavors.
• All‑purpose flour – used in both the cookie dough and the cinnamon topping to help stabilize the filling.
• Baking soda and cream of tartar – for lift and tender texture.
• Salt – enhances the flavor.
• Brown sugar and ground cinnamon – form the buttery cinnamon filling.
• Cream cheese – block-style cream cheese (not the tub) for the frosting.

How to Make Cinnamon Roll Cookies

1. Preheat the oven to 350°F (177°C). Line two half-sheet pans with silicone mats or parchment paper.
2. Whisk the dry ingredients (flour, baking soda, cream of tartar, salt) in a medium bowl and set aside.
3. Cream the butter with granulated and powdered sugar in a stand mixer fitted with a paddle attachment until smooth. Add the oil, water, egg, and vanilla, mixing until combined.
4. Add the dry ingredients to the wet ingredients and mix until a cohesive dough forms.
5. Using a #30 cookie scoop (about 2 tablespoons), portion dough into 18 balls and place on prepared trays, spacing 2–3 inches apart. Roll each ball smooth with your hands.
6. Put 2 tablespoons of granulated sugar into a small bowl. Dip the bottom of a cup into the sugar and press into the center of each dough ball to create a shallow well about ½-inch thick.

Make the Brown Sugar Cinnamon Topping

1. Stir together softened butter, light brown sugar, flour, and cinnamon in a bowl until fully combined. Using soft (not melted) butter and cutting it into small pieces helps with even mixing.
2. Divide the topping among the 18 cookies (about 1½ teaspoons per cookie). Use a finger to spread the topping toward the edges but keep it inside the pressed well so it won’t run over the sides while baking.
3. Bake at 350°F for 9–10 minutes. The cookies should not brown at the edges; they’ll look matte rather than shiny. Allow them to cool completely on the tray.

Make the Cream Cheese Frosting

While the cookies cool, prepare the frosting.

1. Beat cold block-style cream cheese and room-temperature butter together until smooth. Add powdered sugar and vanilla and mix until combined.
2. Transfer frosting to a pastry bag fitted with a Wilton #12 round tip. Pipe a thin swirl starting in the center and moving outward on each cookie, leaving a small gap so the cinnamon layer shows beneath.
3. Enjoy immediately or refrigerate. Because of the cream cheese frosting, do not leave cookies at room temperature for more than 2 hours.

More Cinnamon Desserts

Cinnamon Bars

Cinnamon Quick Bread

Cinnamon Roll Cake

Cinnamon Knots

5 from 2 ratings

Cinnamon Roll Sugar Cookies

Created byAmber Brady

Prep: 30 mins

Cook: 10 mins

Total: 40 mins

Soft vanilla sugar cookies with a buttery brown sugar cinnamon topping and a swirl of cream cheese frosting.

Yields18 cookies

Ingredients

Sugar Cookies

• 2 ¾ cups (330 g) all-purpose flour
• ¼ tsp baking soda
• ¼ tsp cream of tartar
• ½ tsp salt
• ½ cup (113 g) unsalted butter
• 10 Tbsp (125 g) granulated sugar
• 6 Tbsp (45 g) powdered sugar
• 6 Tbsp (90 ml) oil (canola/vegetable)
• 1 Tbsp water
• 1 large egg
• ½ tsp vanilla extract
• 2 Tbsp (25 g) extra granulated sugar (for flattening)

Cinnamon Brown Sugar Topping

• 6 Tbsp (85 g) unsalted butter, softened
• ½ cup (100 g) light brown sugar, gently packed
• ¼ cup (30 g) all-purpose flour
• 2 Tbsp ground cinnamon

Cream Cheese Frosting

• 4 oz (113 g) block-style cream cheese, cold
• 4 Tbsp (57 g) unsalted butter, room temperature
• ½ cup (60 g) powdered sugar
• ½ tsp vanilla extract

Equipment

• Stand mixer (or hand mixer and mixing bowls)
• #30 cookie scoop (about 2 Tbsp)
• Half sheet pans and silicone baking mats or parchment
• Pastry bag and Wilton #12 round tip for piping

Instructions

• Preheat oven to 350°F. Line two half-sheet pans with silicone mats or parchment paper.
• Sugar Cookies: Whisk flour, baking soda, cream of tartar, and salt in a medium bowl and set aside.
• In a stand mixer fitted with a paddle, cream butter with granulated and powdered sugar. Add oil, water, egg, and vanilla and mix until combined.
• Add the dry ingredients to the wet and mix until a dough forms. Portion dough into 18 balls with a #30 scoop, roll smooth, and place on the prepared pans.
• Dip the bottom of a cup in granulated sugar and press into each dough ball to create a ½-inch deep well.
• Cinnamon Brown Sugar Topping: Mix softened butter, brown sugar, flour, and cinnamon until combined. Divide the mixture among cookies and spread into the well but keep it inside the impression.
• Bake at 350°F for 9–10 minutes. The cookies will remain pale and look matte; cool completely on the tray.
• Cream Cheese Frosting: Beat cream cheese and butter until smooth, add powdered sugar and vanilla, and mix. Pipe a thin swirl on each cooled cookie, leaving space so the cinnamon shows through. Refrigerate within two hours.

Notes

• Do not leave cookies at room temperature for more than 2 hours because of the cream cheese frosting.
• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• To freeze: Freeze on a baking sheet until frosting is firm, then transfer to a freezer-safe container with parchment paper between layers; freeze up to 3 months. Thaw in the refrigerator overnight.

Nutrition

Serving: 1 cookie | Calories: 308kcal

Disclaimer: Nutritional values are estimations calculated with a third‑party tool.

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• 10/5/2014 — Original version was first published using a cut‑out sour cream sugar cookie base with added cinnamon.
• 12/4/2014 — Recipe was updated to increase cinnamon and adjust the base dough for improved texture.
• September 2024 — The recipe was redesigned into the current cinnamon roll–style cookies.