Cinnamon Roll Sugar Cookies
These is one of my favorite takes on sugar cookies; they are super soft, sweet, with a perfect hint of cinnamon.
Servings:
Ingredients
Cookie dough
- 1 Cup granulated sugar
- 3/4 Cup unsalted butter cold and cut into 1.5 cm cubes
- 1 large 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
Filling
- 3/4 Cup granulated sugar
- 2 teaspoons cinnamon
- 5 Tablespoons butter melted
Glaze
- 1 Cup powdered sugar
- 2 Tablespoons milk
Instructions
- Heat oven to 350°F (180°C) and line two baking sheets with parchment paper. This prevents sticking and helps cookies bake evenly.
- In a food processor, pulse the sugar for about 10 seconds until fine. This gives your cookies a softer texture.1 Cup (200 g) granulated sugar
- Add the butter cubes, room temperature egg, vanilla extract, flour, baking powder, baking soda, and salt to the bowl. Mix on medium-high speed for 7 seconds. Scrape down the sides of the bowl with a rubber spatula, then mix for 5 more seconds on low speed until dough forms.3/4 Cup (170.3 g) unsalted butter, 1 large egg, 1 teaspoon vanilla extract, 2 3/4 Cup (343.8 g) all-purpose flour, 1/4 teaspoon (0.3 teaspoon) baking powder, 1/8 teaspoon (0.1 teaspoon) baking soda, 1/8 teaspoon (0.1 teaspoon) salt
- Transfer the dough to a large piece of parchment paper. Dust your rolling pin with a little flour and roll the dough into a 16x8-inch rectangle about 1/6-inch thick.
- In a small bowl, mix cinnamon and sugar until fully blended. Brush melted butter all over the top of the dough, then sprinkle evenly with the cinnamon sugar mixture.3/4 Cup (150 g) granulated sugar, 2 teaspoons cinnamon, 5 Tablespoons butter
- Starting from the long side, roll the dough into a tight log shape. Gently press as you roll to keep the swirl tight. If the dough feels too soft to slice, wrap it in plastic wrap and chill for 20-30 minutes.
- Use a sharp knife to cut the dough log into 1 cm-thick slices. Place cookies onto your prepared baking sheets, leaving about 1.5 inches between them. Lightly press the tops to give them an even, circular cookie form.
- Bake cookies for 9–10 minutes, or until edges are just golden brown. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- While cookies cool, stir powdered sugar and milk in a medium bowl until smooth. Pour glaze into a zip-top bag, snip a corner, and drizzle over completely cooled cookies. Let the glaze set before stacking or storing.1 Cup (120 g) powdered sugar, 2 Tablespoons milk
Notes
Add-ons & Substitutions
- Cream Cheese Frosting: Swap the glaze for a cream cheese frosting if you want to lean into the classic cinnamon roll vibe.
- Nuts: Feel free to add chopped pecans or walnuts inside the filling for texture.
- Pre-made Sugar Cookie Dough: For a shortcut, use classic sugar cookie mix instead of making the dough from scratch—just follow the rest of the steps as written.
Expert Tips
- If your cookie dough log is too soft to cut cleanly, wrap it in plastic wrap and chill it for 20–30 minutes before slicing.
- For make-ahead ease, wrap the dough log tightly in plastic wrap and freeze for up to 3 months. Slice and bake straight from the freezer.
- Don’t worry if the dough slices lose shape slightly while cutting—just press them gently with your fingers to round them out on the baking sheet.
- Always wait until cookies are fully cooled before drizzling glaze so it sets properly and doesn’t melt.
Nutrition
Serving: 1g | Calories: 163kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 37mg | Sugar: 15g
