Easy Cinnamon Roll Sugar Cookies Recipe

Introduction

These easy Cinnamon Roll Sugar Cookies capture the warm, comforting flavors of cinnamon rolls in a simple, buttery sugar cookie. Topped with a sweet vanilla glaze, they’re perfect for sharing or enjoying with a cup of coffee.

Ingredients

• 7½ tablespoons unsalted butter, room temperature
• 7 tablespoons granulated sugar
• 1 large egg, room temperature
• ¾ teaspoon vanilla extract
• 1½ cups all purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking powder

Filling:

• ¼ cup unsalted butter, room temperature
• ¼ cup brown sugar, firmly packed
• 1 tablespoon ground cinnamon
• ⅛ teaspoon salt
• 2 tablespoons all purpose flour
• ½ teaspoon vanilla extract

Icing:

• ⅓ cup powdered sugar, sifted
• 1½ teaspoons whole milk
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Prepare the filling by creaming butter in a small bowl with an electric mixer. Add brown sugar, cinnamon, salt, flour, and vanilla extract, then beat until well combined and creamy. Set aside.
2. Step 2: In a medium bowl, beat butter and granulated sugar with an electric mixer until smooth and creamy, about 1-2 minutes. Add egg and vanilla extract and beat until incorporated.
3. Step 3: Add flour, salt, and baking powder to the wet ingredients. Mix just until blended to avoid overworking the dough.
4. Step 4: Turn the dough onto a lightly floured piece of parchment paper. Roll into a 9-inch by 11-inch rectangle.
5. Step 5: Spread the prepared filling evenly over the dough surface.
6. Step 6: Roll the dough up jellyroll-style, starting with the long side. Wrap the roll tightly in parchment paper, tucking the ends under.
7. Step 7: Refrigerate the dough roll for at least 2 hours to firm up.
8. Step 8: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
9. Step 9: Slice the chilled dough roll into ½-inch thick slices using a sharp knife. Place the slices on the prepared baking sheets.
10. Step 10: Bake for 12 minutes, or until the edges just begin to brown.
11. Step 11: While cookies bake, prepare the icing by combining powdered sugar, milk, and vanilla extract in a small bowl. Beat until smooth.
12. Step 12: Allow cookies to cool on the baking sheet before drizzling with the vanilla icing.

Tips & Variations

• Be careful not to overmix the cookie dough to keep the texture tender.
• Roll the dough as tightly as possible to create distinct cinnamon swirls in each cookie.
• Refrigerating the dough is essential to firm it up and make slicing easier; you can refrigerate overnight if needed.
• Use a ruler or tape measure to ensure each cookie slice is even for consistent baking.
• Clean your knife between each slice to make neat, clean cookie rounds.
• Let the cookies cool on the pan before moving them to prevent breakage.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in the microwave for 10-15 seconds if desired to soften the icing and enhance flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough roll?

Yes, you can freeze the rolled dough wrapped tightly in parchment and plastic wrap for up to 1 month. Thaw in the refrigerator overnight before slicing and baking.

What can I substitute for whole milk in the icing?

You can use any milk substitute like almond milk or oat milk. For a richer texture, cream or half-and-half also work well.

Easy Cinnamon Roll Sugar Cookies Recipe

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These easy Cinnamon Roll Sugar Cookies combine the delightful flavors of cinnamon rolls with the simplicity of sugar cookies. Soft, buttery cookie dough is filled with a rich cinnamon sugar filling, rolled up jellyroll-style, sliced, baked until golden, then drizzled with a sweet vanilla icing. Perfect for a cozy treat or a festive dessert.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 32 minutes
• Yield: 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 7½ Tablespoons unsalted butter, room temperature
• 7 Tablespoons granulated sugar
• 1 large egg, room temperature
• ¾ teaspoon vanilla extract
• 1½ cups all purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking powder

Filling

• ¼ cup unsalted butter, room temperature
• ¼ cup brown sugar, firmly packed
• 1 Tablespoon ground cinnamon
• ⅛ teaspoon salt
• 2 Tablespoons all purpose flour
• ½ teaspoon vanilla extract

Icing

• ⅓ cup powdered sugar, sifted
• 1½ teaspoon whole milk
• ½ teaspoon vanilla extract

Instructions

1. Prepare the Filling: In a small bowl, cream together the unsalted butter using an electric mixer until smooth. Add the brown sugar, ground cinnamon, salt, flour, and vanilla extract. Beat the mixture until it is well combined and creamy. Set aside this flavorful filling.
2. Make the Cookie Dough: In a medium bowl, beat the room temperature butter and granulated sugar with an electric mixer for 1-2 minutes until smooth and creamy. Add the egg and vanilla extract, beating until they are fully incorporated. Gradually mix in the all-purpose flour, salt, and baking powder, mixing only until combined to avoid overworking the dough.
3. Shape and Fill the Dough: Turn the dough out onto a lightly floured piece of parchment paper. Roll it into a 9-inch by 11-inch rectangle. Evenly spread the prepared cinnamon filling over the entire surface of the dough.
4. Roll the Dough: Starting with the long side, carefully roll the dough jellyroll-style into a tight log. Wrap the rolled dough in parchment paper, tucking the ends under securely.
5. Chill the Dough: Refrigerate the wrapped dough roll for at least 2 hours to firm up, which helps with slicing and prevents spreading during baking. The dough can also be chilled overnight if desired.
6. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 375°F (190°C). Line two sheet pans with parchment paper and set them aside.
7. Slice the Cookie Roll: Using a sharp knife, slice the chilled dough roll into ½-inch thick slices. To ensure even sizes, you can use a ruler or tape measure. Clean the knife after each slice to maintain clean edges.
8. Bake the Cookies: Place the sliced cookies on the prepared sheet pans, spacing them slightly apart. Bake in the preheated oven for about 12 minutes, or until the edges are just starting to turn golden brown.
9. Make the Icing: While the cookies bake and cool, combine the sifted powdered sugar, whole milk, and vanilla extract in a small bowl. Beat until smooth and pourable.
10. Ice the Cookies: Once the cookies have cooled on the pans, drizzle the vanilla icing over them. Allow the icing to set before serving to fully enjoy the cinnamon roll-inspired flavor.

Notes

• Be careful not to over-mix the cookie dough to keep it tender.
• Roll the dough as tightly as possible to ensure neat cinnamon rolls.
• Do not skip refrigerating the dough as it helps with slicing and baking consistency.
• The dough can be refrigerated overnight if preferred.
• Use a ruler or tape measure to cut evenly sized cookies for uniform baking.
• Use a sharp knife cleaned after each cut for clean slices.
• Let cookies cool on the pan before moving to avoid breakage.

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