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