Why Make This Recipe
Cinnamon Roll Sugar Cookies combine two beloved treats into one delightful cookie. If you love the sweet, spicy flavor of cinnamon rolls but want the convenience of cookies, this recipe is perfect for you. These cookies are soft, chewy, and have a swirl of cinnamon filling that makes every bite special. Plus, they are great for sharing at parties or enjoying with a cup of coffee at home.
How to Make Cinnamon Roll Sugar Cookies
Ingredients:
- 4 tablespoons unsalted butter (softened)
- ⅓ cup brown sugar (packed)
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch salt
- 1 cup unsalted butter (softened but still cool to the touch)
- 1 ⅓ cups granulated sugar
- 1 ¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ¾ cups all-purpose flour (SEE NOTE)
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Directions:
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Preheat your oven to 350°F and place the racks near the center. Line two baking sheets with parchment paper and set them aside.
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Making the Cinnamon Swirl Filling: In a small bowl, combine the softened butter, packed brown sugar, all-purpose flour, ground cinnamon, and a small pinch of salt. Mix until it’s a smooth, thick spreadable paste. This will be the delicious swirl in your cookies!
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Crafting the Perfect Sugar Cookie Dough: In a large mixing bowl, cream together the cool, softened unsalted butter with the granulated sugar until light and fluffy, about 2 to 3 minutes. This introduces air and makes your cookies tender. Beat in the vanilla extract, then add the large egg and egg yolk, mixing until just combined.
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In another bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients on low speed until just incorporated. Avoid overmixing as this could lead to tough cookies.
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Assembling Your Swirled Cinnamon Roll Sugar Cookies: Divide the cookie dough in half. On a lightly floured surface or between two sheets of parchment paper, roll out one half into a rectangle about 1/4 inch thick. Spread half of the cinnamon swirl filling evenly on the rolled-out dough, leaving a border on one edge. Roll the dough tightly from the opposite edge to create a log. Repeat with the other half of the dough and filling. Wrap each log tightly in plastic wrap and chill in the refrigerator for 30 to 60 minutes.
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Baking and Cooling Your Cinnamon Roll Sugar Cookies: Slice the wrapped logs into 1/2-inch thick rounds using a sharp knife. If any edges crack while slicing, gently press and smooth them back together. Place the sliced rounds on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are lightly set and the centers look a bit soft. Let the cookies cool on the baking sheets for about 5 to 10 minutes before transferring them to a wire rack to cool completely.
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Adding the Optional Vanilla Glaze: If you want to add a sweet touch, whisk together 1 cup powdered sugar, 2 to 3 tablespoons of milk (or heavy cream) and 1/2 teaspoon vanilla extract until smooth and drizzle-able. Once your cookies are cool, drizzle the glaze over the tops for a lovely finish.
How to Serve Cinnamon Roll Sugar Cookies
These cookies are perfect for any occasion. Serve them as a sweet treat at parties, enjoy them for breakfast with coffee, or offer them as a delightful snack throughout the day. They are best enjoyed fresh but just as delicious after a day in an airtight container.
How to Store Cinnamon Roll Sugar Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the baked cookies for up to three months. Just make sure to layer them with parchment paper to prevent sticking.
Tips to Make Cinnamon Roll Sugar Cookies
- Ensure your butter is softened but not melted for the best texture in the dough.
- Do not overmix the dough to keep your cookies soft.
- If you want thicker cookies, chill the dough longer before slicing it.
- Feel free to add nuts or other mix-ins to the cinnamon swirl for added texture.
Variation
If you’re feeling adventurous, you can add a cream cheese filling instead of the cinnamon swirl for a different twist on these cookies. Simply mix softened cream cheese with powdered sugar and spread it inside before rolling!
FAQs
1. Can I make the dough ahead of time?
Yes! You can prepare the dough ahead and keep it wrapped in plastic wrap in the refrigerator for up to 2 days before baking.
2. Can I use margarine instead of butter?
While butter gives the best flavor and texture, you can substitute margarine if needed, but the cookies might not be as rich.
3. What’s the best way to thaw frozen cookies?
To thaw, just leave the cookies at room temperature for about 30 minutes before serving.
Conclusion
Cinnamon Roll Sugar Cookies are a fantastic combination of flavors that everyone will enjoy. They are easy to prepare and perfect for sharing. Don’t forget to check out other variations and ideas for these cookies at Celebrating Sweets or Bakers Table for more inspiration. Happy baking!
Cinnamon Roll Sugar Cookies
Ingredients
For the cinnamon swirl filling
- 4 tablespoons unsalted butter (softened) This will make the filling spreadable.
- ⅓ cup brown sugar (packed)
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch salt
For the sugar cookie dough
- 1 cup unsalted butter (softened but still cool to the touch)
- 1 ⅓ cups granulated sugar
- 1¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2¾ cups all-purpose flour SEE NOTE
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Optional vanilla glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk (or heavy cream) Adjust for desired consistency.
- ½ teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F and place the racks near the center. Line two baking sheets with parchment paper and set them aside.
- In a small bowl, combine the softened butter, packed brown sugar, all-purpose flour, ground cinnamon, and a small pinch of salt. Mix until it’s a smooth, thick, spreadable paste for the cinnamon swirl.
- In a large mixing bowl, cream together the cool, softened unsalted butter with the granulated sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the vanilla extract, then add the large egg and egg yolk, mixing until just combined.
- In another bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients on low speed until just incorporated.
Assembly
- Divide the cookie dough in half. Roll out one half into a rectangle about 1/4 inch thick on a lightly floured surface or between two sheets of parchment paper.
- Spread half of the cinnamon swirl filling evenly on the rolled-out dough, leaving a border on one edge. Roll the dough tightly from the opposite edge to create a log.
- Repeat with the other half of the dough and filling. Wrap each log tightly in plastic wrap and chill in the refrigerator for 30 to 60 minutes.
Baking
- Slice the wrapped logs into 1/2-inch thick rounds using a sharp knife. If any edges crack while slicing, gently press and smooth them back together.
- Place the sliced rounds on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are lightly set and the centers look a bit soft.
- Let the cookies cool on the baking sheets for about 5 to 10 minutes before transferring them to a wire rack to cool completely.
Optional Glaze
- For a sweet touch, whisk together the powdered sugar, milk, and vanilla extract until a smooth and drizzle-able consistency is achieved.
- Once your cookies are cool, drizzle the glaze over the tops for a lovely finish.