I’m obsessed with these cinnamon roll sugar cookies. Seriously. They’re the perfect mashup of my two favorite treats, and I can’t believe it took me so long to try this combo. The first time I made these, my kitchen smelled exactly like Saturday mornings at my grandma’s – that intoxicating cinnamon sugar scent that makes everyone suddenly appear in the kitchen asking “what’s baking?” But here’s the best part – these cinnamon roll cookies look impressive but are WAY easier than actual cinnamon rolls. No yeast, no waiting for dough to rise, just soft, swirled cookies with that perfect cinnamon roll flavor that you can whip up in under an hour.
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Why You’ll Love These Cinnamon Roll Sugar Cookies
Making actual cinnamon rolls used to stress me out. The yeast, the rising time, the messy rolling… it was a lot. These cinnamon roll sugar cookies solved that problem completely. Last Christmas, I was running behind on my holiday baking and needed something quick but impressive. I brought these to my sister’s dinner and everyone thought I’d spent all day in the kitchen! The cookie dough is forgiving – not too sticky, not too firm – which makes the swirling process actually kinda fun.
You can customize these in so many ways too. Sometimes I add orange zest to the dough, sometimes pecans to the filling. My kids love helping with the swirling part and creating their own variations. And unlike regular cinnamon rolls that go stale quickly, these cinnamon sugar cookies stay soft for days (if they last that long).
Ingredients You’ll Need for Cinnamon Roll Cookies
For the Sugar Cookie Base:
- 2½ cups all-purpose flour – Regular flour works great here. Don’t use self-rising as we’re adding our own leavening agents.
- 1 teaspoon baking powder – This gives our cookies just enough lift without making them cakey.
- ½ teaspoon salt – I use kosher salt for a cleaner flavor, but table salt works too.
- 1 cup unsalted butter, softened – Make sure it’s really soft but not melted. This is important for the right texture.
- 1 cup granulated sugar – This gives our cinnamon roll cookies their classic sweet base.
- 1 large egg – Helps bind everything together.
- 1 egg yolk – The extra yolk makes these cookies softer and chewier.
- 2 teaspoons vanilla extract – Use real vanilla if you can. It makes a difference!
For the Cinnamon Filling:
- ¼ cup unsalted butter, very soft – This needs to be super soft so it spreads easily.
- ½ cup brown sugar – Dark or light both work, but dark gives a deeper molasses flavor.
- 2 tablespoons cinnamon – This is quite a bit, but trust me, it creates that authentic cinnamon roll flavor.
- 1 tablespoon flour – Helps prevent the filling from leaking out.
For the Glaze:
- 1 cup powdered sugar – Sift it if it’s lumpy.
- 1-2 tablespoons milk – Adjust for your preferred thickness.
- ½ teaspoon vanilla extract – Again, real vanilla makes these cinnamon roll cookies extra special.
- Pinch of salt – Cuts the sweetness perfectly.
How to Make Cinnamon Roll Sugar Cookies
Step 1: Prepare the Cookie Dough
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and sugar together until light and fluffy, about 2-3 minutes. You want it to look almost whipped.
- Add egg, egg yolk, and vanilla, beating until well combined. The mixture should look smooth and creamy.
- Gradually add the flour mixture, mixing on low speed just until combined. Don’t overmix or your cinnamon roll cookies might be tough.
- Divide the dough in half and shape each half into a rectangle. Wrap in plastic wrap and chill for at least 30 minutes. This makes the dough easier to handle.
Step 2: Make the Cinnamon Filling
- While the dough chills, mix together the very soft butter, brown sugar, cinnamon, and flour until you have a spreadable paste.
- This should look like the inside of a cinnamon roll – dark, rich, and smelling amazing.
Step 3: Create the Cinnamon Roll Swirl
- Working with one portion of dough at a time, roll it out on a floured surface to about a ¼-inch thick rectangle, roughly 10×12 inches. Don’t worry about perfect edges.
- Spread half the cinnamon filling evenly over the dough, leaving a ½-inch border on one long edge.
- Starting from the opposite long edge, roll the dough tightly into a log, sealing the edge by pinching slightly.
- Repeat with the remaining dough and filling.
- Wrap both logs in plastic wrap and refrigerate for at least 2 hours, or freeze for about 30 minutes. The dough should be firm but not hard when you slice it.
Step 4: Bake the Cookies
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Slice the chilled logs into ½-inch thick rounds. You should get about 24 cinnamon roll cookies total.
- Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are just barely turning golden. They might look slightly underdone in the center, but that’s perfect – they’ll firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Add the Glaze
- Once cookies are completely cool, whisk together powdered sugar, milk, vanilla, and salt until smooth.
- Drizzle or spread the glaze over each cookie.
- Let the glaze set for about 20 minutes before stacking or storing.
Cinnamon Roll Cookie Variations
Cream Cheese Stuffed
Add a small amount of sweetened cream cheese to the center of each cookie before baking for an extra decadent treat that tastes even more like a real cinnamon roll.
Orange Cinnamon Roll Cookies
Add the zest of one orange to the cookie dough and a little orange juice to the glaze. This bright citrus flavor pairs beautifully with the cinnamon and mimics those orange cinnamon rolls from the tube.
Brown Butter Cinnamon Sugar Cookies
Brown the butter for both the dough and filling before using. This adds a nutty, caramelized flavor that takes these cinnamon roll cookies to a whole new level.
Maple Pecan
Add ½ cup finely chopped pecans to the filling and swap the vanilla in the glaze for maple extract. These taste like fall in cookie form.
Chocolate Chip Cinnamon Roll Cookies
Sprinkle mini chocolate chips over the cinnamon filling before rolling for a chocolate-cinnamon combo that’s irresistible.
Cinnamon Roll Sugar Cookies
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rolling Pin
- Plastic wrap
- Sharp Knife
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
For the Sugar Cookie Base:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
For the Cinnamon Filling:
- ¼ cup unsalted butter very soft
- ½ cup brown sugar
- 2 tablespoons cinnamon
- 1 tablespoon flour
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Prepare the Cookie Dough:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Add egg, egg yolk, and vanilla. Beat until smooth.
- Gradually add dry ingredients, mixing until combined.
- Divide dough in half, shape into rectangles, wrap in plastic, and chill for at least 30 minutes.
Make the Cinnamon Filling:
- Mix soft butter, brown sugar, cinnamon, and flour until spreadable.
Roll and Swirl:
- Roll out each dough half into a ¼-inch thick rectangle (about 10×12 inches).
- Spread half the filling on each, leaving a ½-inch border.
- Roll into a log and wrap in plastic. Chill at least 2 hours (or freeze 30 minutes).
Slice and Bake:
- Preheat oven to 350°F and line baking sheets with parchment.
- Slice logs into ½-inch rounds (about 24 cookies).
- Bake 10-12 minutes until edges are just golden. Cool on sheet 5 minutes, then transfer to wire rack.
Glaze:
- Whisk powdered sugar, milk, vanilla, and salt until smooth.
- Drizzle over cooled cookies. Let glaze set before storing.
Notes
Dough logs can be refrigerated for up to 3 days or frozen for up to 3 months.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze unglazed cookies for up to 3 months.
Nutrition
FAQ
Can I make these cinnamon roll sugar cookies ahead of time?
Absolutely! The dough logs can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, let them thaw in the refrigerator just enough to be sliceable. You can also bake the cookies and freeze them unglazed, then thaw and add the glaze when ready to serve.
Why did my cinnamon filling leak out during baking?
This usually happens if the butter in your filling was too warm or if you didn’t chill the rolled logs enough. Make sure your logs are really cold before slicing and baking. Adding that tablespoon of flour to the filling also helps prevent leakage.
Can I make these cinnamon sugar cookies without eggs?
You can substitute the egg and egg yolk with ¼ cup unsweetened applesauce or a commercial egg replacer. The texture will be slightly different but still delicious.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers if stacking to prevent the glaze from sticking. For longer storage, freeze unglazed cookies for up to 3 months.
Can I use salted butter instead of unsalted?
Yes, just omit the added salt in both the dough and glaze. The flavor profile will be slightly different but still delicious.
My dough is too sticky to roll out. What should I do?
If your cinnamon roll cookie dough is too sticky, it probably needs more chilling time. Put it back in the refrigerator for 15-30 minutes. You can also dust your work surface and rolling pin with a bit more flour.
Bringing Joy Through Cinnamon Roll Sugar Cookies
The first time I served these cinnamon roll sugar cookies at my son’s birthday, his friend’s dad – who claimed he “wasn’t a dessert person” – ate four of them standing by the dessert table. That’s when I knew this recipe was a keeper. There’s something about the familiar comfort of cinnamon and sugar that brings people together.
What I love most about these cookies is how they bridge the gap between fancy and accessible. They look impressive on a cookie platter but don’t require special equipment or professional skills. Just the process of making them – the rhythmic rolling, the heavenly smell of cinnamon filling, the satisfying swirl pattern in each slice – feels therapeutic.
So go ahead and make these cinnamon roll sugar cookies your own. Switch up the filling, play with the glaze, make them your signature treat. Just don’t be surprised when everyone asks for the recipe!