If you love the classic coziness of a cinnamon roll and the chewy sweetness of a sugar cookie, then Cinnamon Roll Sugar Cookies are about to become your new obsession. These delightful treats swirl together tender sugar cookie dough and a buttery cinnamon filling, finishing with a drizzly glaze that brings it all home. Perfect for holiday platters, brunch spreads, or an ordinary afternoon craving, every bite feels like a warm hug straight from the oven. Prepare to fall in love with the swirl!
Ingredients You’ll Need
Making Cinnamon Roll Sugar Cookies is wonderfully simple, using pantry staples that each play a starring role. Every ingredient matters here: the butter makes the dough tender, while cinnamon and brown sugar create the iconic swirl that sets these treats apart.
- All-purpose flour: This forms the structure of your cookies, providing just the right amount of chew and bite.
- Baking powder: Adds a gentle lift to keep the cookie base soft, instead of dense.
- Salt: Just a pinch balances sweetness and deepens flavor complexity.
- Unsalted butter (softened): The key to a rich, melt-in-your-mouth sugar cookie dough.
- Granulated sugar: Sweetens and helps create that signature tender crumb.
- Large egg: Binds everything and adds a lovely richness to the dough.
- Vanilla extract: Rounds out the cookie base with warm, aromatic notes.
- Brown sugar: For the filling, it brings caramel depth and extra moisture.
- Ground cinnamon: The star of the swirl, infusing every bite with warmth!
- Melted butter (for filling): Helps the cinnamon and sugar cling to the dough during rolling.
- Powdered sugar (for glaze): Melts into a perfectly sweet, smooth drizzle.
- Milk: Thins the glaze, making it just pourable enough to cascade over those swirls.
- Optional: Pinch of nutmeg (for filling): Add for an extra layer of spice if you crave it!
How to Make Cinnamon Roll Sugar Cookies
Step 1: Mix the Dry Ingredients
Start by whisking the flour, baking powder, and salt together in a medium bowl. This ensures that all your leavening and seasonings are evenly distributed, so your cookies bake up perfectly every time.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale. This step is crucial for creating a soft, delicate crumb in your Cinnamon Roll Sugar Cookies.
Step 3: Add Wet Ingredients
Crack in the egg and pour in the vanilla extract. Mix until fully blended, scraping down the sides of the bowl as needed to ensure a smooth, even dough base.
Step 4: Combine and Chill the Dough
Gradually add the dry ingredients into the creamed butter mixture, stirring until a soft dough forms. Divide the dough in half and shape each portion into a rough rectangle. Wrap both in plastic wrap and refrigerate for at least an hour—this makes the dough far easier to handle when rolling and helps the flavors meld together.
Step 5: Prepare the Filling
In a small bowl, mix the brown sugar and ground cinnamon (and nutmeg, if desired). Melt your butter separately so it’s ready to brush onto the rolled-out dough—this is what transforms these cookies from simple sugar cookies into Cinnamon Roll Sugar Cookies!
Step 6: Roll Out and Fill the Dough
On a lightly floured surface, roll half of your dough into a 9×12-inch rectangle. Gently brush it with melted butter, then evenly sprinkle half the cinnamon-sugar filling across the surface. Gently but tightly, roll the dough up from the long side to create a log and repeat with the second half. Wrap both logs back in plastic and chill for 30 more minutes—this extra chill helps the cookies keep their perfect swirl.
Step 7: Slice and Bake
Preheat your oven to 350°F and line your baking sheets with parchment paper. Unwrap your chilled dough logs and slice them into ½-inch rounds, revealing every beautiful cinnamon swirl inside. Space them out on the baking sheets, and bake for 10–12 minutes until just golden on the edges. Let your Cinnamon Roll Sugar Cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 8: Glaze and Enjoy
If you’re a fan of that classic cinnamon roll icing, whisk together powdered sugar, milk, and vanilla until silky-smooth. Drizzle over the cooled cookies for extra sweetness and delightful bakery flair. The glaze is totally optional, but it truly takes these Cinnamon Roll Sugar Cookies to cookie heaven!
How to Serve Cinnamon Roll Sugar Cookies
Garnishes
A homemade cookie this pretty doesn’t need much, but a generous drizzle of glaze really makes those cinnamon swirls pop. Try a sprinkle of extra cinnamon, a dusting of powdered sugar, or even a few chopped pecans for a touch of crunch and contrast.
Side Dishes
Cinnamon Roll Sugar Cookies shine alongside a mug of hot coffee, a chai latte, or a glass of cold milk. They’re also lovely on a brunch tray with fruit, or as a sweet finish to a lunch or breakfast spread. Their gentle cinnamon warmth pairs beautifully with fall and winter fruits like apples and pears.
Creative Ways to Present
These swirled beauties make exceptional edible gifts: stack them in cellophane bags with a ribbon, arrange in a bakery box, or tuck into a holiday tin. You can also layer them on a tiered dessert stand for parties, or package with a mini jar of extra glaze for dunking. However you serve them, these Cinnamon Roll Sugar Cookies are irresistible!
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container and keep them at room temperature for up to 4 days. They stay soft and flavorful, but be sure to let any glaze fully set before stacking to keep them picture-perfect.
Freezing
You can freeze baked Cinnamon Roll Sugar Cookies by separating layers with parchment and sealing well; they’ll keep for up to 3 months. Alternatively, freeze the unbaked dough logs for fresh-baked cookies anytime—just slice and bake straight from the freezer, adding a minute or two to the bake time if needed.
Reheating
To bring back that warm, fresh-from-the-oven vibe, microwave a cookie for about 10 seconds or heat in a low oven until just warm. If glazed, warm gently to avoid melting the icing off.
FAQs
Can I use store-bought sugar cookie dough?
You can, but making the dough from scratch gives the cookies their signature chewy-tender texture and fresh vanilla flavor. If you do use store-bought dough for convenience, roll it a bit thinner to accommodate the filling and adjust baking times as needed.
How do I get a tight swirl in my cookies?
Chilling the dough after rolling is key! Rolling tightly and chilling the logs ensures the cookies hold their shape and the cinnamon swirl stays beautifully defined during baking.
Are Cinnamon Roll Sugar Cookies good for shipping?
Absolutely! Just make sure the glaze is fully set before packaging, and cushion the cookies in your container. Their sturdy texture and swirl design make them both eye-catching and durable for shipping to loved ones.
Can I make them gluten-free?
Yes, simply substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. The cookies will still be tender and delicious with that classic cinnamon roll vibe.
Do I have to use the glaze?
Nope! The cookies are delicious and sweet all on their own thanks to the cinnamon-sugar filling. The glaze just adds extra indulgence and that nostalgic cinnamon roll finish, so it’s entirely up to your taste.
Final Thoughts
Few things bring a bigger comfort-food smile than a plate of Cinnamon Roll Sugar Cookies, with each perfect spiral bursting with cinnamon warmth. These cookies effortlessly blend nostalgia and fun, and they’re a guaranteed hit everywhere they go. Make a batch, share a few (or not!), and let the sweet baking aroma fill your kitchen with happiness.
Print
Cinnamon Roll Sugar Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of a classic sugar cookie and the warm, comforting flavors of a cinnamon roll with these Cinnamon Roll Sugar Cookies. Perfect for holiday gatherings or a cozy night in.
Ingredients
For the sugar cookie dough:
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the cinnamon filling:
- 2 tablespoons unsalted butter (melted)
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
For the glaze (optional):
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the sugar cookie dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually add the dry ingredients and stir until a soft dough forms.
- Shape and chill the dough: Divide the dough in half, shape into rectangles, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the cinnamon filling: On a lightly floured surface, roll each half of the dough into a 9×12-inch 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 at least 30 minutes.
- Bake the cookies: Preheat oven to 350°F. Slice chilled dough logs into rounds and place on baking sheets. Bake for 10–12 minutes until edges are golden. Cool on a wire rack.
- Glaze the cookies: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies if desired.
Notes
- For crispier cookies, bake 1–2 minutes longer.
- Dough can be made ahead and frozen.
- Add a pinch of nutmeg to the filling for extra warmth.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
