This is one of my favorite takes on sugar cookies; these Cinnamon Roll Sugar Cookies are super soft, sweet, with a perfect hint of cinnamon.
Why you’ll love these Cinnamon Roll Sugar Cookies
- These are made completely using a food processor
- If you work fast, there’s no need to chill the dough
- the cinnamon is a major loving factor in this recipe!
- An easy take on cinnamon buns
- You can make the dough ahead of time, get the log ready and freeze for baking later
Tips and Tricks for making the perfect cookies
- These cookies don’t need to be chilled, unless you feel your log is too soft to cut the cookies. If that’s the case, you’ll need to wrap your log and refrigerate it for 20-30 minutes, then try again cutting the cookies with a very sharp knife.
- If you want to, you could wrap the log in plastic wrap and freeze to bake later (up to 3 months)
- Cookies could slightly loose their circular form when cutting them, so press them slightly with your fingers after you place them on your cookie sheet to give them the desired form, then bake
- After cookies are baked, wait until they are completely cooled to drizzle them with glaze
How to store
Store your cookies in an air tight container, and they should be ok for one to two weeks, away from the heat and sunlight, in a cool place.
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Cinnamon Roll Sugar Cookies
- 1 Cup granulated sugar
- 3/4 Cup unsalted butter cold and cut into 1.5 cm cubes
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 3/4 Cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 Cup granulated sugar
- 2 teaspoons cinnamon
- 5 Tablespoons butter melted
- 1 Cup powdered sugar
- 2 Tablespoons milk
Pre-heat oven to 350 F (180 C) and line two baking sheets with parchment paper
Start with cookie dough, placing sugar on a food processor and grinding it for 10 seconds in high speed1 Cup granulated sugar
Add butter, egg, vanilla extract, flour, baking soda, baking powder and salt; mix for 7 seconds on a medium high speed, scrape sides and mix for 5 more seconds3/4 Cup unsalted butter, 1 egg, 1 teaspoon vanilla extract, 2 3/4 Cup all-purpose flour, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt
Roll dough to 16” by 8” rectangle with 1/6” thickness over a parchment paper, adding flour to your rolling pin so dough doesn’t stick.
Mix cinnamon and sugar for your filling, until well combined; brush melted butter on top and sprinkle with sugar and cinnamon evenly on top3/4 Cup granulated sugar, 2 teaspoons cinnamon, 5 Tablespoons butter
Starting with the long edge, roll your dough tightly until a big log is formed. With a sharp knife, start cutting 1 cm thick cookies, place them over the prepared baking sheets 1.5 inches apart and press slightly, giving them an even, circular form
Bake for 9-10 min, remove from the oven and let them cool slightly; transfer to a wire rack and let cool completely before drizzling with glaze
Mix all your glaze ingredients and place them on a zip lock bag, snip a corner and drizzle your completely cooled cookies. Let drizzle set before stacking them1 Cup powdered sugar, 2 Tablespoons milk