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cinnamon roll cookies

Cinnamon Roll Sugar Cookies

The Crispy Chef
These Cinnamon Roll Sugar Cookies are the perfect mashup of soft sugar cookies and swirled cinnamon rolls. They’re easier than actual cinnamon rolls, with no yeast or rising time required. They come together quickly and bring that comforting cinnamon sugar flavor everyone loves.
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Prep Time 27 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 160 kcal

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 10x12 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

For variations, add orange zest, chopped pecans, or mini chocolate chips to the filling.
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

Calories: 160kcalCarbohydrates: 21gProtein: 2gFat: 8gCholesterol: 30mgSodium: 55mgPotassium: 30mgFiber: 0.5gSugar: 12g
Keyword cinnamon roll cookies, cinnamon roll dessert, cinnamon-sugar cookies, easy holiday cookies, sugar cookies
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