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Soft, chewy cinnamon roll sugar cookies. Delicious homemade recipe.
Lady Maria

Cinnamon Roll Sugar Cookies

These soft and chewy cookies capture the irresistible flavors of a classic cinnamon roll. Skipping the traditional yeast dough, they offer a simple sugar cookie base swirled with a cinnamon-sugar filling, creating a magical combination that's surprisingly easy to make.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Flour, for dusting

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • electric mixer
  • whisk
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Rolling Pin
  • Baking sheets
  • parchment paper
  • Plastic wrap
  • wire rack
  • knife
  • spoon

Method
 

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
  2. Add the egg and vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
  3. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Prepare the cinnamon-sugar filling: In a small bowl, combine the softened butter, sugar, and cinnamon. Mix until well combined and forms a paste.
  6. Divide the dough: Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a 12x8 inch rectangle.
  7. Spread the cinnamon-sugar filling: Spread half of the cinnamon-sugar filling evenly over the rolled-out dough, leaving a small border along one long edge.
  8. Roll up the dough: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal.
  9. Chill the dough log: Wrap the dough log in plastic wrap and chill in the refrigerator for at least 30 minutes.
  10. Repeat with the remaining dough: Repeat steps 6-9 with the remaining dough and cinnamon-sugar filling.
  11. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  12. Slice the dough logs: Remove one dough log from the refrigerator and slice into 1/2-inch thick rounds. Place the slices on the prepared baking sheets, leaving about 2 inches between each cookie.
  13. Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown.
  14. Cool the cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  15. Make the cream cheese glaze (optional): While the cookies are cooling, prepare the cream cheese glaze. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.
  16. Glaze the cookies: Once the cookies are completely cool, drizzle them with the cream cheese glaze.
  17. Enjoy! Let the glaze set for a few minutes before serving.

Notes

For best results, ensure butter is softened but not melted. Avoid overbaking the cookies to maintain a soft and chewy texture. Chilling the dough logs is crucial to prevent excessive spreading during baking. Store baked cookies in an airtight container at room temperature for up to 3 days. For a nutty variation, sprinkle chopped pecans or walnuts over the cinnamon-sugar filling before rolling. For a mocha twist, add a teaspoon of espresso powder to the cinnamon-sugar filling.