Cinnamon Roll Sugar Cookies Recipe
Get ready to fall head over heels for Cinnamon Roll Sugar Cookies! These delightful treats blend the pillowy softness of classic sugar cookies with the irresistible swirls and spice of a cozy cinnamon roll. Every bite has those perfect layers of buttery dough, a cinnamon-brown sugar ribbon, and a sweet vanilla glaze. Whether you need a treat for a holiday cookie tray or just want to bring some extra comfort to your week, these Cinnamon Roll Sugar Cookies are guaranteed to steal the show.
Ingredients You’ll Need
The ingredient list for these cookies is refreshingly simple, yet each component works magic to produce those iconic cinnamon roll vibes. Don’t skip any of them: every item has a job, whether it’s adding tenderness, caramel-like sweetness, spicy warmth, or that essential golden color.
- Unsalted butter (1 cup, softened): Gives the cookie its rich, tender crumb and helps the dough mix smoothly—use the best quality you can find!
- Granulated sugar (1 cup): Adds classic sweetness and helps the cookies bake up with the perfect chewy, crisp edges.
- Large egg (1): Brings everything together and adds structure, making sure your roll holds its shape.
- Vanilla extract (2 teaspoons): Enhances all the flavors with beautiful warmth; don’t underestimate its impact.
- All-purpose flour (2 1/2 cups): The sturdy base for rolling and slicing those perfect cinnamon spirals.
- Baking powder (1/2 teaspoon): Lends a little lift, so your cookies don’t bake up too dense.
- Salt (1/4 teaspoon): Balances sweetness and deepens the flavors—absolutely essential.
- Unsalted butter for filling (2 tablespoons, melted): Helps the cinnamon sugar stick and adds that “swirl” richness.
- Brown sugar (1/3 cup): Packs caramel notes into every cinnamon swirl for authentic cinnamon roll flavor.
- Ground cinnamon (1 tablespoon): The heart and soul of these cookies; don’t hold back!
- Powdered sugar (1/2 cup): This makes the glaze irresistibly smooth and sweet.
- Milk (1–2 tablespoons): Loosens the icing to a perfectly drizzle-able consistency.
- Vanilla extract for glaze (1/2 teaspoon): Ties the entire cookie together with a second boost of vanilla warmth.
How to Make Cinnamon Roll Sugar Cookies
Step 1: Cream the Butter and Sugar
Start by grabbing a large mixing bowl and beating together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is what gives your Cinnamon Roll Sugar Cookies their beautiful, tender texture. Take your time and scrape the bowl as you go—the better everything is combined, the smoother your cookie dough will be.
Step 2: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, mixing until everything is just incorporated. This makes your dough extra fragrant and ensures the cookies bake up with just the right amount of chew. You’ll notice the color of your dough deepen a bit, which is a great sign!
Step 3: Mix Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, baking powder, and salt. This quick step helps distribute the leavening and salt evenly, so every batch of cookies comes out perfectly. Gradually add the dry ingredients to your wet mixture, stirring until a soft dough forms.
Step 4: Chill and Shape the Dough
Divide your dough in half and gently shape each portion into a rectangle. Wrap them well in plastic wrap and let them chill in the refrigerator for at least 30 minutes. This is absolutely key for making it easy to roll out and gives your finished Cinnamon Roll Sugar Cookies those neat, bakery-style spirals.
Step 5: Fill and Roll
Once chilled, work on a lightly floured surface and roll each dough half into a rectangle about 1/4 inch thick. Brush with the melted butter, then evenly sprinkle the combined brown sugar and cinnamon mixture on top—don’t miss the corners! Gently but firmly roll up the dough just like a jelly roll, then rewrap and chill again for another 30 minutes. This step ensures your spirals keep their gorgeous shape when sliced.
Step 6: Slice and Bake
Preheat your oven to 350°F (175°C). Slice the chilled log into 1/2-inch rounds and space them out on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes, or until the edges are just turning golden. Your kitchen will smell incredible! Cool the cookies on a wire rack—resist the urge to sneak one too soon, as they set up best once cooled.
Step 7: Glaze and Finish
While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Drizzle over each cooled cookie, letting the glaze find those swirled nooks. The glaze will set and give each treat a lovely, sweet finish—just like the top of a homemade cinnamon roll.
How to Serve Cinnamon Roll Sugar Cookies
Garnishes
Top each cookie with a sprinkle of extra cinnamon or a touch of sparkling sugar for an irresistible finish. If you love a little extra indulgence, try a tiny swirl of cream cheese glaze instead of the basic vanilla drizzle—guests will be dazzled!
Side Dishes
Pair your Cinnamon Roll Sugar Cookies with a steaming mug of coffee, chai, or cold milk for the ultimate afternoon pick-me-up. They also make a fantastic addition to a holiday brunch spread, alongside fruit salad or yogurt parfaits.
Creative Ways to Present
For gifting, stack a few cookies and tie them with twine, or arrange them in a pretty tin lined with parchment. As a dessert platter centerpiece, build a “cookie tower” and drizzle extra glaze over the top for a jaw-dropping presentation. These cookies are showstoppers whether nestled in a cookie exchange box or plated at your next gathering.
Make Ahead and Storage
Storing Leftovers
Once the glaze has set, store your Cinnamon Roll Sugar Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days, so you can bake ahead for busy weeks or special events.
Freezing
These cookies are freezer-friendly both before and after baking. Freeze unbaked dough rolls tightly wrapped for up to 2 months—just thaw slightly before slicing and baking. Baked cookies can be frozen in single layers separated by parchment; they’ll taste freshly made whenever you need a treat!
Reheating
To restore that just-baked warmth, pop cookies in a 300°F (150°C) oven for about 5 minutes. If reheating from frozen, let them soften at room temperature first and add glaze after warming for the best texture and shine.
FAQs
Can I make Cinnamon Roll Sugar Cookies ahead of time?
Absolutely! The dough holds well in the fridge for up to 48 hours before baking, or you can freeze dough logs for even longer. Freshly baked, glazed cookies also stay soft for several days when stored properly.
Do I have to chill the dough?
Chilling is essential for neat layers and easy slicing. It prevents spreading in the oven and keeps all those beautiful cinnamon swirls well-defined in your finished Cinnamon Roll Sugar Cookies.
Can I use cream cheese in the glaze?
Definitely! A spoonful or two of softened cream cheese in place of some of the milk makes the glaze extra luscious—just like a frosted cinnamon roll.
What’s the best way to slice the dough?
Use a sharp, serrated knife or even unflavored dental floss for clean slices. If the dough softens too much while slicing, just pop it back in the fridge for a few minutes to firm up.
Can I add nuts or raisins?
Go for it—finely chopped pecans or walnuts, or a smattering of currants, make lovely add-ins to the cinnamon filling. Just sprinkle over the brown sugar and cinnamon layer before rolling up.
Final Thoughts
I hope you’re ready to make a big batch of Cinnamon Roll Sugar Cookies—you’ll be amazed at how quickly they disappear! This playful twist on two beloved classics is irresistible whether you keep them all to yourself or share with friends. Give them a try and start your own sweet tradition!
Print
Cinnamon Roll Sugar Cookies Recipe
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cinnamon Roll Sugar Cookies are a delightful twist on classic sugar cookies, with a sweet cinnamon filling and a vanilla glaze, perfect for any occasion.
Ingredients
For the cookie dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the filling:
- 2 tablespoons unsalted butter, melted
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the cookie dough: Cream butter and sugar, add egg and vanilla. Combine dry ingredients and mix into a dough. Chill.
- Make the filling: Roll out dough, brush with butter, sprinkle with cinnamon sugar, roll up and chill.
- Bake: Slice dough, bake until golden.
- Glaze: Mix powdered sugar, milk, and vanilla. Drizzle over cooled cookies.
Notes
- These cookies freeze well before or after baking.
- You can use a cream cheese glaze for a richer finish.
- Make the dough ahead and slice as needed.
- Prep Time: 25 minutes (plus chilling time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
