Cinnamon Roll Cookies

I read that they’ve done studies that found that the smell that attracts men the most is the smell of cinnamon rolls. So ladies start baking some cinnamon rolls! I must have more testosterone in me than I thought because every time I go to the mall I walk by Cinnabon and literally have to talk myself out of sprinting over and buying one. I have a recipe for cinnamon rolls that tastes just like Cinnabon but if cooking with yeast intimidates you then these cookies are for you.
Jenny at Picky Palate is a wicked genius to come up with these. The recipe below is adjusted so it only makes a half batch because 6 dozen of these cookies lying around would be dangerous.

I used my sugar cookie recipe instead of Jenny’s since they’re similar but hers called for 3 eggs which made the recipe hard to cut in half. Have you ever tried to half an egg? Um…I have and it’s pretty impossible. These are definitely best after they have chilled in the fridge.
Cinnamon Roll Cookies
Source: adapted from PickyPalate
1/2 cup sour cream
1 cup white sugar
1/2 cup butter, slighty softened
2 eggs
1/2 tsp vanilla

3 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Brown Sugar and Butter Filling (I kind of eyeballed this part and added more of each)
6 tablespoons softened butter, (slice 2 Tablespoons 3 times totaling 6 tablespoons)
3/4 Cup packed light brown sugar, divided into 1/4 Cups
3/4 tsp ground cinnamon, divided (1/4 teaspoon for each batch)


8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing
1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. Place in plastic wrap in a disc shape and chill for at least 2 hours for best results. I always get impatient and stick mine in the freezer to speed it up!

3. Once chilled, cut disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.
Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. If your dough is too soft at this point put it back in the fridge to get harder. Using a VERY sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.
Bake at 350 degrees for 8-10 minutes. You are going to want to try to cook them longer. DON’T! Remove and let cool for 5 minutes before removing from baking sheet.
4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. I put mine in a ziplock bacg and snipped the corner off to pipe the frosting. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!
Makes at least 3 dozen

Speak Your Mind



  1. These look delicious!!! I must try these soon. 🙂 Thanks for sharing.

  2. Oooh. These look awesome!

    (BTW – If you want to “halve” an egg, just scramble it in a bowl and measure out 2 Tbsp. of the mixed egg.)

  3. Oh boy!! These look awesome!!

  4. My husband has been begging me to come up with a cinnamon roll cookie. You have saved me the trouble! I’m going to try these this weekend – I’ll let you know what he thinks. 🙂

  5. i must be male then too b/c i adore cinnamon buns too! lol

  6. I made these today and they are AMAZING!!! Mmmmmmmm!!!!!! I linked my post to your blog. Thanks for a great recipe!!! =)

  7. can i be soooooooo lazy as to have already thought about picking up a roll of sugar cookie doll at the grocery and skip straight to the rolling out step…yes, yes i’m that lazy. i’ll let you know how it goes.

  8. we are going to a brunch today and I thought these cookies would be perfect to bring. I made them last night-one word… WOW!!! (maybe 2 : ) )Delish! Mine were not as pretty as yours or Paige’s, but they sure tasted good! I think I cut them to thin. Posted on my blog about your cookies!Thanks-lori

  9. Oh, you’re making me not want to start my diet tomorrow hahaha. These cookies look absolutely perfect!

  10. OH! I halve eggs all the time with no problems! I just stir the egg in a bowl and pour out what looks like half. I like OneOrdinaryDay’s suggestion of taking out 2 Tbsps of the egg.

  11. I made these a while back, but was disappointed because I think I over baked them and they were crispy…but great idea to use your own sugar cookie recipe! I will try that!

  12. These cookies look great!

  13. These look fabulous! Try cutting them with a piece of dental floss. Just slide it under the roll to the desired thickness, cross over the top, pull ends in opposite directions, and you should come out with a nice even, quick cut. Makes the chilling not as essential. Kaela’s mom here, btw, not sure how this will show up

  14. Thanks Kaela’s mom for the tip. I’ve tried that before but used mint flavored dental floss so my rolls tasted “fresh”. So you all don’t use the mint flavor!

  15. Just discovered your blog when I googled “cinnamon roll cookies”! LOVE your site and can’t wait to come back. Thanks for the recipe. I recently experienced these cookies at a Christmas Eve party. 🙂

  16. These are delicious! I made these a while ago, but with a different recipe! I’ve got to say, yours look a whole lot more edible!!

  17. Mom made one for years using yeast much better

  18. Well these look so good, they should be illegal!! And by the way, Christy, the See’s candy copycat fudge is out of this world!!!!! Thanks for all the yummy recipes. Keep them coming. Denise

  19. Did you mean 6 teaspoons butter instead of 6 tablespoons in the filling?

  20. question-I’m getting ready to try this receipe -my question is on the icing1/2 cup powdered sugar doesn’t sound like very much..Is that the correct measure?????

    • Christy {The Girl Who Ate Everything} says:

      Yes, it’s not very much but that’s what the original recipe calls for. Looking back, I would add more powdered sugar but I would have to try it out to know for sure.

  21. Can these cinnamon rolls be frozen prior to cutting and baking?