Cinnamon Roll Sugar Cookies Recipe
Cinnamon Roll Sugar Cookies are a dream come true for fans of both classic cinnamon rolls and melt-in-your-mouth sugar cookies. Swirled with a buttery cinnamon-brown sugar filling, every bite strikes that perfect balance between soft chewiness and gentle cookie crunch—all finished off with a sweet vanilla glaze. They’re gorgeous on a dessert tray and so warm, familiar, and comforting, you’ll want to share them (or maybe just keep a secret stash for yourself).
Ingredients You’ll Need
These Cinnamon Roll Sugar Cookies come together with a handful of uncomplicated ingredients, each one contributing something magical to flavor, texture, or presentation. The real joy is how humble pantry basics work together and transform into something spectacular.
- All-purpose flour: The sturdy foundation that keeps the cookies soft but shapely—don’t swap for cake or bread flour!
- Baking powder: A pinch helps these cookies puff ever-so-slightly for that signature sugar cookie bite.
- Salt: Just enough to balance out all the sweetness and deepen the cinnamon richness inside.
- Unsalted butter (softened): The secret to buttery flavor and irresistible tenderness—make sure it’s soft for smooth creaming.
- Granulated sugar: Adds the classic sugar cookie sweetness and aids in that pretty, even bake.
- Powdered sugar: Keeps the cookie crumb extra delicate for a melt-away mouthfeel in every swirl.
- Large egg: Binds everything together, bringing structure so your cookies slice and bake beautifully.
- Milk: Just a splash for supple dough that rolls out with ease.
- Vanilla extract: Layers a cozy aromatic sweetness that lingers after every bite.
- Brown sugar (for the filling): Packed brown sugar caramelizes with cinnamon for that classic cinnamon roll flavor.
- Ground cinnamon: Don’t hold back—this is the star of the swirl and the soul of the cookie!
- Melted butter (for the filling): Brushes onto dough to help the cinnamon sugar stick and melt into soft layers.
- Powdered sugar (for glaze): Whisks up elegantly smooth and glossy, perfect for drizzling.
- Milk (for glaze): Just a little liquid makes the glaze pourable but not runny.
- Vanilla extract (for glaze): Ties the whole cookie together with its warm, fragrant embrace.
How to Make Cinnamon Roll Sugar Cookies
Step 1: Mix Dry Ingredients
Start by whisking together your flour, baking powder, and salt in a medium bowl. This quick dry mix ensures your leavening and seasoning are evenly spread, so every cookie bakes up with a perfectly tender crumb and no accidental salty or powdery bites.
Step 2: Cream Butter and Sugars
In a large bowl, cream the softened butter with both granulated and powdered sugars until the mixture is light and fluffy. Don’t rush this—you want enough air whipped in to provide that craveable sugar cookie texture. Creaming well makes all the difference in the finished cookies!
Step 3: Add Wet Ingredients
Beat in the egg, milk, and vanilla extract until smoothly incorporated. The dough should look soft and slightly glossy now, with a gentle vanilla aroma drifting up—this is when you know you’re on the right track.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mix to your creamed butter mixture. Do this in batches to avoid overmixing. As soon as a soft, pliable dough forms, stop! Overmixing can make the cookies tough instead of tender.
Step 5: Chill the Dough
Divide the dough in half, wrap each piece tightly in plastic wrap, and chill for at least 30 minutes. This firming up time works wonders—making the dough easier to roll, less sticky, and essential for those clean cinnamon swirls later on.
Step 6: Roll and Fill with Cinnamon Swirl
Roll out one portion of chilled dough into a rectangle (about ¼ inch thick) on a floured surface. Brush with melted butter, sprinkle with a generous coating of brown sugar and cinnamon, and then roll the dough up tightly into a log, jelly-roll style. Repeat for the second half. This is the magical moment when that signature Cinnamon Roll Sugar Cookies swirl appears!
Step 7: Chill Again
Wrap both cinnamon-filled dough logs in plastic wrap and chill for at least 1 hour. This second chill firms up the logs, making slicing so much easier and helping those cookies keep their shape as they bake.
Step 8: Slice and Bake
Preheat your oven to 350°F (175°C). Slice each log into ¼-inch thick rounds and arrange them on a parchment-lined baking sheet, giving them space to spread a little. Bake for 10 to 12 minutes, until the edges are lightly golden and the swirls look set and cheerful. Let cookies cool on a wire rack before glazing.
Step 9: Glaze and Set
For the grand finish, whisk powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze. Drizzle over fully cooled cookies and let the glaze set. Try not to sneak too many before it’s dry (but honestly, I won’t tell).
How to Serve Cinnamon Roll Sugar Cookies
Garnishes
Dress these Cinnamon Roll Sugar Cookies up with a simple dusting of extra cinnamon or a pinch of nutmeg on top of the glaze for extra flair. If you’re feeling extra festive, sprinkle with colored sanding sugar before the glaze sets, or press a tiny pearl or sprinkle into the very center of the swirl for a playful touch.
Side Dishes
Pair these cookies with a cold glass of milk, a warm mug of chai, or classic hot chocolate for the coziest treat. For a sweet brunch, plate them alongside a fruit salad or serve as part of a dessert board with fresh berries and roasted nuts.
Creative Ways to Present
Pile Cinnamon Roll Sugar Cookies onto a tiered cake stand lined in parchment for a bakery-worthy look, or stack in clear cellophane bags tied with ribbon for instant gifting magic. If you’re serving for a party, arrange them in a spiral, cinnamon-roll style, on a platter and drizzle the whole spread with extra glaze table-side!
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 plush and delicious for up to 4 days, ready for a quick treat whenever the craving hits.
Freezing
Wrap dough logs tightly in plastic wrap and store in a freezer bag for up to 2 months—just slice and bake straight from the freezer (add 1 to 2 minutes to bake time). Baked cookies can also be frozen for up to 1 month, layered with parchment paper to prevent sticking.
Reheating
To refresh a day-old cookie, pop it in the microwave for just 5–10 seconds to bring back that glorious softness and activate the buttery cinnamon aroma. If reheating from frozen, let them thaw at room temperature for an hour before glazing (or gently warm in a covered container).
FAQs
Can I make Cinnamon Roll Sugar Cookies dough ahead of time?
Absolutely! The dough (plain or filled and rolled into logs) can be prepared up to two days in advance and kept chilled in the refrigerator until you’re ready to slice and bake. This makes these cookies perfect for holiday prep or a stress-free dessert plan.
Why does the dough need to be chilled twice?
The first chill makes the dough easier (and less sticky) to roll out. The second chill, after rolling with cinnamon filling, gives the swirl time to firm up so your slices hold their beautiful shape and all that cinnamon-brown sugar stays wrapped up inside.
Can I add nuts or use different spices?
Definitely! Chopped pecans or walnuts make a lovely addition to the cinnamon sugar filling for a little texture and nutty depth. You can also add a sprinkle of ground nutmeg or cardamom to deepen the spice profile and make these Cinnamon Roll Sugar Cookies extra special.
How do I prevent the cookies from spreading too much?
The key is in chilling the dough thoroughly (both times) and using cool baking sheets. If your kitchen is warm, pop the sliced cookies in the fridge for 5–10 minutes before baking. This will help them keep their swirling shape in the oven.
Is there a gluten-free way to make these cookies?
Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour, and use the same method. The texture may be just slightly more delicate, but you’ll still get lovely swirls and luscious cinnamon sugar flavor.
Final Thoughts
There’s just something about Cinnamon Roll Sugar Cookies that brings instant comfort and happiness, whether you’re gifting them or keeping a few for a well-deserved treat. If you love homemade cookies with swirls of cinnamon and a glossy glaze, these belong on your next baking day—give them a try and see why they’re always the first to vanish from any cookie tray!
Print
Cinnamon Roll Sugar Cookies Recipe
- Total Time: 1 hour 45 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Cinnamon Roll Sugar Cookies are a delightful twist on traditional sugar cookies. With a buttery cinnamon swirl and a sweet glaze, these cookies are perfect for any occasion.
Ingredients
For the cookie dough:
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup powdered sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
For the cinnamon filling:
- 2 tablespoons unsalted butter, melted
- ⅓ cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- In a medium bowl, prepare the cookie dough: Whisk together flour, baking powder, and salt. In a large bowl, cream the softened butter, granulated sugar, and powdered sugar until light and fluffy. Beat in the egg, milk, and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Divide the dough in half, wrap each in plastic wrap, and chill for 30 minutes.
- Prepare the cinnamon filling: Mix melted butter, brown sugar, and cinnamon in a small bowl.
- Assemble the cookies: Roll out each half of the dough into a rectangle. Brush with melted butter and sprinkle with the cinnamon sugar mixture. Roll the dough tightly into logs, wrap in plastic wrap, and chill for 1 hour.
- Bake the cookies: Preheat oven to 350°F (175°C). Slice the chilled dough logs into rounds, place on a baking sheet, and bake for 10–12 minutes until golden.
- Make the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.
Notes
- You can freeze the dough logs for up to 2 months and bake as needed.
- Add a pinch of nutmeg for extra flavor.
- These cookies are great for gifting during the holidays.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
