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Cinnamon Roll Sugar Cookies
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Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies are the perfect hybrid dessert, combining the soft, buttery goodness of sugar cookies with the irresistible cinnamon-sugar swirl of a classic cinnamon roll. These cookies offer all the flavor and nostalgia of fresh-baked cinnamon rolls, but in a convenient, bite-sized cookie form. With a tender, melt-in-your-mouth texture and a sweet drizzle of icing on top, they’re a cozy treat ideal for brunch, dessert platters, or holiday cookie exchanges. If you love cinnamon rolls and sugar cookies, this recipe will satisfy both cravings in one delightful swirl
Prep Time 20 minutes
Cook Time 1 hour
10 minutes
Total Time 1 hour 30 minutes
Servings: 24
Course: Dessert
Calories: 150

Ingredients
  

  • For the Sugar Cookie Dough:
  • 2 ¾ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • ½ cup powdered sugar
  • 1 large egg
  • 1 tbsp milk
  • 2 tsp vanilla extract
  • For the Cinnamon Filling:
  • 2 tbsp unsalted butter melted
  • cup brown sugar packed
  • 1 ½ tsp ground cinnamon
  • For the Icing:
  • 1 cup powdered sugar
  • 1 –2 tbsp milk
  • ½ tsp vanilla extract

Method
 

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream the butter, granulated sugar, and powdered sugar until light and fluffy. Beat in the egg, milk, and vanilla extract until well combined. Gradually add the dry ingredients and mix until a soft dough forms.
  3. Split the dough in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. On a lightly floured surface, roll one portion of chilled dough into a rectangle about ¼ inch thick. Brush with half of the melted butter, then sprinkle evenly with half of the brown sugar and cinnamon mixture.
  5. Starting from the long edge, roll the dough into a tight log. Wrap in plastic and refrigerate again for 30 minutes to firm up for cleaner slicing. Repeat with the second portion of dough.
  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Remove dough logs from the refrigerator and slice into ½-inch thick rounds. Place on prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and just starting to turn golden.
  8. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
  9. Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies and allow icing to set before serving.

Notes

  • Room Temperature: Store in an airtight container for up to 4 days.
  • Refrigerator: Keep glazed cookies chilled for up to 1 week.
  • Freezing: Freeze unglazed cookies in a single layer, then transfer to a freezer bag. Glaze after thawing.