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Cinnamon Roll Cookies

Sugar and spice make everything nice, and delicious!  These moist ricotta sugar cookies are rolled up around cinnamon and sugar and finished with a drizzle of ricotta icing.

Prep Time:  15 minutes  

Cook Time:  11 minutes to 14 minutes

Refrigeration Time: 1 ½ hours

Total Time:  29 mins

Yield: 4 dozen




  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups white granulated sugar
  • 1 1/2 cups Frigo® Whole Milk Ricotta Cheese
  • 1 tablespoon vanilla extract
  • 2 large eggs

Cinnamon Filling:

  • 2 tablespoons unsalted butter, room temperature
  • 1/3 cup white granulated sugar
  • 1 tablespoon ground cinnamon


  • 2 cups powdered sugar
  • 1/4 cup Frigo® Whole Milk Ricotta Cheese
  • 1 tablespoon vanilla extract
  • 1 tablespoon whole milk


Make the cookies in a medium bowl by whisking together flour, baking soda, salt, and pumpkin pie seasoning. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy, periodically scraping down sides and bottom of the bowl during the mixing process. Mix in ricotta and vanilla extract and then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture. Mix until combined.

Cover bowl with plastic wrap and chill in the freezer for one hour.
Meanwhile, make cinnamon filling in a small bowl. Mix 2 tablespoons unsalted butter, 1/3 cup white granulated sugar, and 1 tablespoon ground cinnamon until crumbly. Set aside.

Then, make the icing. In a medium bowl with a hand mixer or spoon, mix together 2 cups powdered sugar, 1/4 cup Frigo® Whole Milk Ricotta Cheese, 1 tablespoon vanilla extract, and 1 tablespoon whole milk until smooth and the consistency of very thick cream (add more milk if icing needs to be thinned).

Turn chilled dough out onto a lightly floured work surface. Divide the dough into 2 equal parts. Roll each portion out in a rectangle about 9”x 7” and ¼-inch thickness. Evenly spread the cinnamon filling onto each rectangle, patting with fingertips.

Working slowly, tightly roll up each rectangle into a 9-inch log. Use a spatula to scrape and help roll if needed. If the dough is cracking at all, use your fingers to smooth it out. Line up logs of dough on small cookie sheet and cover with plastic wrap. Chill in freezer for at least ½ hour or until logs are firm enough to slice.

Preheat oven to 350° F during the last 15 minutes of dough chilling.

Remove dough logs from the refrigerator. Cut into ½ -inch slices. Place slices onto baking sheets about 2 inches apart. Bake for 11-14 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, and then transfer to a wire rack to cool completely before icing.

When cookies are cooled drizzle icing over cookies. Cover and store cookies at room temperature for up to 5 days.