Description
These Soft and Chewy Cinnamon Roll Sugar Cookies deliver everything you love about a classic cinnamon roll in a hassle-free cookie format. Buttery, tender sugar cookie dough is layered with a brown sugar-cinnamon swirl, rolled and sliced, then baked to a delicious golden finish. The cookies are moist, pillowy, and kissed with a sweet vanilla glaze—perfect for dessert, parties, or holiday trays.
Ingredients
Units
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For the Sugar Cookie Dough
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
For the Cinnamon-Sugar Filling
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Sugar Cookie Dough: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until combined. Gradually add the flour mixture, mixing just until incorporated. Divide the dough in half and flatten each portion into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Make the Cinnamon-Sugar Filling: In a small bowl, mix the melted butter, brown sugar, and cinnamon until you have a spreadable paste. Set aside.
- Roll and Fill the Dough: On a lightly floured surface, roll out one disk of chilled dough into a 1/4-inch thick rectangle. Spread half of the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges.
- Form into a Log: Carefully roll the dough up tightly, jelly-roll style, starting from one long side. Pinch the seam to seal. Repeat with the second portion of dough and filling. Wrap logs in plastic and chill in the refrigerator for at least 1 hour, or until firm enough to slice.
- Slice and Bake: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the logs into 1/2-inch thick rounds and place them on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, until the edges are just set and bottoms are lightly golden. Allow to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
- Glaze the Cookies: In a small bowl, whisk together powdered sugar, 2 tablespoons milk, and vanilla extract until smooth, adding more milk as needed for a drizzling consistency. Drizzle or spread glaze over the cooled cookies. Let set for about 15 minutes before serving.
Notes
- For extra flavor, add a pinch of nutmeg to the cinnamon-sugar filling.
- Chilling the dough logs is key—don’t skip this step for neat swirls.
- Store cookies in an airtight container at room temperature for up to 4 days.
- You can freeze unglazed cookies for up to 2 months and glaze after thawing.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
