Loaded with cinnamon flavor, these Cinnamon Roll Sugar Cookies are topped off with a buttery cream cheese frosting. Yum!
Welcome to a culinary adventure that marries the timeless allure of cinnamon rolls with the beloved charm of sugar cookies. Today, we will explore the art of creating Cinnamon Roll Sugar Cookies—a delightful fusion that promises to redefine your traditional baking experience. These delicious cookies are easy to make, loaded with cinnamon flavor and topped off with a buttery, cream cheese frosting. My kids could’t get enough of them! Grab your ingredients and back up a batch for your next Christmas gathering. Don’t forget to leave some for Santa and his reindeer too!
Why you’ll love these Cinnamon Roll Sugar Cookies
- Delicious sugar cookie loaded with cinnamon flavor!
- Easy to make!
- Tastes like cinnamon rolls!
- The buttery, cream cheese frosting is to die for!
Cinnamon Roll Sugar Cookies-Ingredients
- 1/2 cup butter (softened)
- 1/4 cup vegetable shortening (Crisco)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 2 1/2 cups flour
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp salt
Buttercream Cream Cheese Frosting
- 6 tbsp butter (softened)
- 4 oz cream cheese (softened)
- 2 1/2 cups powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1-2 tsp milk (if needed)
Instructions
- Preheat oven to 350 degrees.
- If not using Doughmakers Baking Sheets, line baking sheet(s) with parchment paper. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter and vegetable shortening until combined.
- Add granulated sugar and dark brown sugar and beat until light and fluffy.
- Drop in eggs, one at a time, and beat until combined. Pour in vanilla extract and beat until incorporated.
- Add flour, baking powder, cinnamon and salt and beat until a soft dough forms.
- Use a cookie scoop and gather up dough, roll into balls and drop onto baking sheet.
- Gently press down on each dough ball to flatten into 1/2 inch thick, circular disks.
- Bake cookies for 9-11 minutes or until the cookies are starting to turn a slight golden brown on the bottom and along the edges.
- Remove from oven and let sit on the baking sheet for about 2-3 minutes.
- Then move to a wire rack and cool completely.
Buttercream Cream Cheese Frosting
- Using a hand mixer, beat butter until creamy. Add cream cheese and beat until combined.
- Add powdered sugar and pure vanilla extract and beat until smooth and creamy. If frosting is too thick add 1-2 tsp of milk or cream.
- Add frosting to a piping bag fitted with a .25 inch round hole piping tip to swirl on frosting. You can also use a knife to frost cookies.
- If desired, add a sprinkle of cinnamon to the tops.
- Serve and enjoy!
- To store, place in an airtight container with wax paper between layers and place in the refrigerator for 3-5 days. Freeze for up to 3 months.
Tips and Tricks for the best Cinnamon Roll Sugar Cookies!
- Use softened butter: Let the butter stand at room temperature about 1-2 hours before using. Butter should not be too soft but rather cool to the touch. Press your finger down on the butter. Your finger should leave a little dent but not sink too far down. In addition, the butter should not be too greasy or shiny.
- Use softened cream cheese for the frosting: it’s best to let the cream cheese as well stand at room temperature 1-2 hours before using. This helps to ensure that your frosting will have a smooth and silky consistency.
- Use a combination of granulated and dark brown sugar: Brown sugar adds moisture and flavor while granulated sugar adds sweetness and helps the cookie hold its shape.
- Roll your dough into balls: To ensure consistency, roll the dough and place onto the baking sheet. Use a clean glass or your fingers to flatten into circles, about a 1/2 inch thickness.
- Cool cookies completely: Before frosting, cool cookies completely. This helps the frosting adhere to the cookie and hold its thick consistency.
Essential tools for the best baking experience
- Invest in good, baking sheets: Using the right baking sheets make a huge difference when baking cookies. Years ago, my sister-in-law bought me a Doughmakers baking sheet and it’s amazing! For most of my cookies, this is my go-to baking sheet. It’s pebbled design promotes even baking and cooling. It’s so easy to remove your cookies and the sheet is extremely light weight too. Plus, it doesn’t rust. A great Christmas gift for the baker in your family!
- Use a good mixer: if you like to bake, invest in a good mixer. I love my Kitchen Aid Stand Mixer. For most of my recipes, I use this mixer. However, a good hand mixer can be used as well.
- Cookie scoop: for round and evenly portioned cookies, use a cookie scoop.
- Wire racks: if you haven’t invested in a wire rack or two, you should. Placing your baked goods on wire racks help with both cooling and eliminating carryover baking.
- Thin spatula: a thin spatula will help you to remove your cookies from the baking sheet with ease. It will also help eliminate cookie distortion when removing!
Serving and Enjoying
As your kitchen fills with the warm aroma of freshly baked Cinnamon Roll Sugar Cookies, consider adding final touches like a sprinkle of cinnamon or a drizzle of caramel. The visual appeal is just as important as the taste. Share your creation with us, and don’t forget to savor each bite of this delightful creation.
Let the aroma of cinnamon and sugar fill your kitchen!
In the world of sweet indulgence, Cinnamon Roll Sugar Cookies stand in a league of their own. With the detailed recipe and essential tips provided, you’re well-equipped to embark on a baking adventure that promises to delight your taste buds and impress your guests. So, gather your ingredients, preheat your oven, and get ready to experience the magic of these unforgettable cookies. Happy baking! And remember…
Life’s too short to eat bad food!
For other delicious cookies try:
Chocolate Chip Christmas Cookies
Classic Soft and Chewy Snickerdoodles
5 Ingredient Chocolate Chip Coconut Balls
Peanut Butter Sandwich Cookies
Toasted Coconut Peanut Butter Balls
Cinnamon Roll Sugar Cookies
Loaded with cinnamon flavor, these Cinnamon Roll Sugar Cookies are topped off with a buttery cream cheese frosting. Yum!
Equipment
- Stand mixer with paddle attachment or hand mixer
- Baking Sheets
- Wire racks
- Cookie Scoop
Ingredients
- 1/2 cup butter softened
- 1/4 cup vegetable shortening Crisco
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 2 1/2 cups flour
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp salt
Buttercream Cream Cheese Frosting
- 6 tbsp butter softened
- 4 oz cream cheese softened
- 2 1/2 cups powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1-2 tsp milk if needed
Instructions
- Preheat oven to 350 degrees.
- If not using Doughmakers Baking Sheets, line baking sheet(s) with parchment paper. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter and vegetable shortening until combined.
- Add granulated sugar and dark brown sugar and beat until light and fluffy.
- Drop in eggs, one at a time, and beat until combined. Pour in vanilla extract and beat until incorporated.
- Add flour, baking powder, cinnamon and salt and beat until a soft dough forms.
- Use a cookie scoop and gather up dough, roll into balls and drop onto baking sheet.
- Gently press down on each dough ball to flatten into 1/2 inch thick, circular disks.
- Bake cookies for 9-11 minutes or until the cookies are starting to turn a slight golden brown on the bottom and along the edges.
- Remove from oven and let sit on the baking sheet for about 2-3 minutes.
- Then move to a wire rack and cool completely.
Buttercream Cream Cheese Frosting
- Using a hand mixer, beat butter until creamy. Add cream cheese and beat until combined.
- Add powdered sugar and pure vanilla extract and beat until smooth and creamy. If frosting is too thick add 1-2 tsp of milk or cream.
- Add frosting to a piping bag fitted with a .25 inch round hole piping tip to swirl on frosting. You can also use a knife to frost cookies.
- If desired, add a sprinkle of cinnamon to the tops.
- Serve and enjoy!
- To store, place in an airtight container with wax paper between layers and place in the refrigerator for 3-5 days. Freeze for up to 3 months.
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