Cinnamon Roll Sugar Cookies are a sweet and soft treat that combines the best of two worlds: the gooey, spicy goodness of cinnamon rolls with the classic, buttery texture of sugar cookies. Each cookie has that lovely swirl of cinnamon and sugar that melts in your mouth with every bite. These cookies are perfect when you want a little something cozy and sweet without the fuss of making actual cinnamon rolls.
I love making these cookies because they’re so simple but feel extra special. The cinnamon-sugar swirl inside makes them taste warm and comforting, like a hug on a plate. A little tip I always follow is to chill the dough before rolling it out to make slicing the rolls easier and keep the layers neat. Plus, it’s fun to watch the cinnamon and sugar create those pretty swirls that everyone always notices.
My favorite way to enjoy these cookies is fresh out of the oven with a cup of coffee or hot tea. They’re great for breakfast, snacks, or sharing with friends at a casual get-together. I also like drizzling a tiny bit of icing on top for a little extra sweetness, but even without it, they’re fantastic. Cinnamon Roll Sugar Cookies always make the kitchen smell amazing and bring out smiles every time I serve them.
Key Ingredients & Substitutions
Butter: Butter gives these cookies their soft texture and rich flavor. If needed, you can use margarine, but real butter always tastes best here.
Sugar: Granulated sugar sweetens the dough, while brown sugar in the filling adds moisture and a deeper caramel-like flavor. Light brown sugar works perfectly too.
Flour: All-purpose flour is ideal for the right cookie texture. For a gluten-free option, use a 1:1 gluten-free baking flour blend.
Cinnamon: Ground cinnamon adds the classic warm spice. Don’t skip it! You can mix in a bit of nutmeg for extra warmth, but cinnamon is key.
Milk (for icing): Use any milk you have—dairy or plant-based like almond or oat milk, to keep the icing smooth and drizzle-able.
How Can I Roll and Slice the Dough Without Messing Up the Swirls?
Rolling and slicing the dough into neat cinnamon swirls is easier when the dough is cold and firm. Here’s how to do it:
- After making the dough and spreading the cinnamon sugar, roll the dough tightly but gently to keep the filling from spilling out.
- Wrap the roll in plastic and refrigerate for at least 30 minutes; this firms it up so slices hold their shape.
- Use a sharp knife to slice the roll into even cookies about ½ to ¾ inch thick.
- Between slices, clean your knife to keep edges clean and avoid dragging cinnamon sugar.
These steps help you get those pretty swirls that make these cookies so special!
Equipment You’ll Need
- Large mixing bowl – perfect for combining your cookie dough ingredients smoothly.
- Rolling pin – helps you roll the dough evenly into a rectangle for nice cinnamon swirls.
- Sharp knife or bench scraper – essential for slicing the dough roll into neat cookie rounds.
- Baking sheet lined with parchment paper – keeps your cookies from sticking and makes cleanup easy.
- Wire cooling rack – lets your cookies cool evenly without getting soggy underneath.
- Small bowl and whisk – ideal to mix the icing until it’s smooth and pourable.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts into the cinnamon-sugar filling for extra crunch and nuttiness.
- Mix in a pinch of ground nutmeg or cardamom with the cinnamon for a slightly spiced twist.
- Swap vanilla in the dough for almond extract to give the cookies a subtle, nutty flavor.
- For a fruity touch, sprinkle some finely chopped dried apples or raisins inside before rolling the dough.
How to Make Cinnamon Roll Sugar Cookies
Ingredients You’ll Need:
For the Sugar Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Cinnamon-Sugar Filling:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 2 tablespoons ground cinnamon
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Time Needed
This recipe takes about 20 minutes to prepare, plus 1 hour to chill the dough, 30 minutes after rolling to chill the log, and 10-12 minutes to bake each batch. Overall, plan for about 2 hours including chilling time, but the active hands-on time is under half an hour.
Step-by-Step Instructions:
1. Prepare the Sugar Cookie Dough
In a large bowl, beat together the softened butter and granulated sugar until the mixture is fluffy and light. Add in the egg and vanilla extract, mixing well until everything is combined.
2. Mix the Dry Ingredients and Combine
In another bowl, whisk the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined. Form the dough into a flat disc and wrap it with plastic wrap. Refrigerate for at least 1 hour to firm up.
3. Make the Cinnamon-Sugar Filling
Mix together the brown sugar and cinnamon in a small bowl. Melt the ¼ cup butter in a separate bowl so it is ready for brushing.
4. Roll Out and Add Filling
On a lightly floured surface, roll the chilled dough out into a large rectangle about ¼ inch thick. Brush the whole surface evenly with the melted butter, then sprinkle the cinnamon-sugar mixture evenly on top.
5. Roll and Chill the Dough Log
Starting at one long edge, carefully roll the dough tightly into a log shape. Wrap it tightly in plastic wrap and chill for 30 minutes to make slicing easier and keep the shapes neat.
6. Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough log into ½ to ¾-inch thick rounds. Place the cookie rounds on the sheet, leaving about 2 inches between each.
Bake for 10-12 minutes until the cookie edges are set and just lightly golden. Let them cool on the tray for about 5 minutes, then transfer to a wire rack to cool completely.
7. Make and Add the Icing
To make the icing, whisk the powdered sugar, milk, and vanilla extract together until smooth and slightly thick but spreadable. Drizzle or spread the icing over each cooled cookie in gentle spirals to mimic the look of cinnamon roll icing.
8. Serve and Enjoy
Allow the icing to set for a few minutes before serving. These cookies are best enjoyed warm or at room temperature. Enjoy the cozy cinnamon flavor in every bite!
Can I Use Frozen Dough for These Cookies?
Yes! You can prepare the dough log in advance, wrap it tightly, and freeze it. When ready to bake, thaw it overnight in the refrigerator before slicing and baking as usual.
What Can I Substitute for Butter?
For a dairy-free option, try using a plant-based margarine or coconut oil in equal amounts. Keep in mind the flavor and texture might vary slightly.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze in a sealed container for up to 2 months.
Can I Make These Cookies Without the Icing?
Absolutely! The cookies are delicious on their own with the cinnamon-sugar swirl. Icing adds extra sweetness and visual appeal but is optional.
