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Cinnamon Roll Sugar Cookies With Cream Cheese Frosting

These Cinnamon Roll Sugar Cookies are soft and buttery with a warm cinnamon filling and finished with a creamy swirl of cream cheese frosting. A mashup of two beloved desserts in one irresistible treat.
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Ingredients
  

For the sugar cookie base:

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt

For the cinnamon swirl filling:

  • ¼ cup brown sugar
  • 1 tbsp cinnamon
  • 2 tbsp melted butter

For the cream cheese frosting:

  • 4 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream or milk adjust for texture

Instructions
 

  • Cream butter, granulated sugar, and brown sugar until fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, and salt, then gradually add to the wet mixture. Mix until combined. Cover and chill for 30 minutes.
  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix brown sugar, cinnamon, and melted butter. Scoop 3 tablespoons of dough, form into a ball, press a thumbprint, and add ½ teaspoon of filling. Seal dough and flatten into thick discs.
  • Place cookies on the sheet, spacing them apart. Bake for 12–14 minutes until edges are golden and centers are soft. Cool on a wire rack.
  • Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy. Gradually add cream or milk, one teaspoon at a time, until smooth.
  • Pipe frosting over cooled cookies in a swirl pattern. Sprinkle with cinnamon or brown sugar for an extra touch.