Cinnamon Roll Sugar Cookies are like a sweet little treat that combines the best of two favorites. They have that soft, chewy sugar cookie base with swirls of cinnamon sugar that remind me of a classic cinnamon roll. The smell alone while baking is enough to make anyone’s mouth water and the sugary cinnamon flavor gives each bite a perfect warm hug.
I love making these cookies when I want something that feels a bit special but easy to share. The cinnamon sugar swirls make them look fun and inviting, and I always find myself sneaking an extra one before they even cool. One tip I’ve learned is to chill the dough a little before rolling and slicing—it helps keep those pretty cinnamon spirals from getting messy.
These cookies are great with a cup of tea or coffee, especially when you want a little sweet boost in the afternoon. I often pack them up for friends or take them to gatherings, and they always get compliments. To me, Cinnamon Roll Sugar Cookies are the kind of treat that brings a smile, whether it’s a regular day or a special occasion.
Key Ingredients & Substitutions
Butter: Using unsalted butter helps control the saltiness. Softened butter is easier to cream with sugar for fluffy cookies. If dairy-free, try vegan butter or coconut oil for a slightly different texture.
Brown Sugar & Cinnamon: Brown sugar adds moisture and a caramel note that white sugar alone can’t match. Fresh ground cinnamon gives the warm spice flavor. Ground nutmeg or pumpkin pie spice can work if cinnamon isn’t available.
Flour: All-purpose flour gives these cookies a sturdy but soft texture. For a gluten-free option, try a 1-to-1 gluten-free baking flour. The cookies might be a bit more crumbly but still tasty.
Vanilla Extract: Vanilla adds depth and balances sweetness. If unavailable, almond extract (use sparingly) or a little maple syrup can add a nice twist.
How Do I Keep the Cinnamon Spirals Neat and Defined?
Rolling and chilling the dough log is key. Here’s how to get clean cinnamon rolls in cookie form:
- Roll the dough evenly: Make sure the dough is about ¼ inch thick before adding cinnamon sugar. This helps the roll be uniform.
- Brush with butter thoroughly: Butter acts like glue so the cinnamon sugar sticks and the dough rolls without cracking.
- Roll gently but tight: Roll from the long edge smoothly and press lightly on the seam to seal so it doesn’t unravel while cutting.
- Chill the log: Refrigerate the rolled dough for at least 30 minutes before slicing. This firms up the dough and keeps the shape when you cut it.
- Use a sharp knife and cut slowly: Slice the dough into ½-inch thick pieces carefully to prevent squishing or unraveling.
Following these tips helps keep those pretty cinnamon swirls visible on each cookie, making them look just like mini cinnamon rolls!
Equipment You’ll Need
- Mixing bowls – for combining your dough and cinnamon sugar filling easily.
- Electric mixer – helps cream butter and sugar until fluffy for soft cookies.
- Rolling pin – to roll out dough evenly, which is important for neat cinnamon swirls.
- Baking sheet lined with parchment paper – prevents sticking and ensures even baking.
- Sharp knife or dental floss – to slice the chilled dough log cleanly into rounds.
- Wire cooling rack – lets cookies cool evenly without getting soggy.
- Small bowl and whisk – to mix icing smoothly for drizzling.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the cinnamon sugar layer for a crunchy texture and nutty flavor.
- Stir a pinch of ground cardamom or cloves into the cinnamon sugar for a spiced twist, great in fall or winter.
- Drizzle cream cheese frosting instead of simple icing for a richer, tangy finish that mimics classic cinnamon rolls.
- For a fruity touch, sprinkle finely chopped dried apples or raisins inside the cinnamon sugar before rolling.
Cinnamon Roll Sugar Cookies
Ingredients You’ll Need:
For the Sugar Cookie Dough:
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Filling:
- ½ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 30 minutes for chilling the dough, and around 10-12 minutes to bake. Allow cooling and icing time, so plan for about 1 hour total from start to finish.
Step-by-Step Instructions:
1. Preparing the Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a larger bowl, beat softened butter and sugar with an electric mixer for about 3 minutes until light and fluffy. Add the egg and vanilla extract and mix well. Slowly add the flour mixture to the wet ingredients, stirring to form a soft dough. Avoid over-mixing.
2. Adding Cinnamon Sugar Filling and Rolling:
Lightly flour a surface and roll the dough into a ¼ inch thick rectangle. Mix the brown sugar and cinnamon in a bowl. Brush melted butter evenly over the dough, then sprinkle the cinnamon sugar mixture generously. Starting from one long edge, roll the dough tightly into a log. Seal the edge. Chill the rolled dough in the refrigerator for at least 30 minutes—this helps keep the shape during slicing.
3. Baking and Icing:
Once chilled, slice the dough log into ½-inch rounds and place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the edges turn lightly golden. Let the cookies cool completely on a wire rack. Mix powdered sugar, milk, and vanilla extract in a bowl to make a smooth icing. Drizzle the icing over the cooled cookies in a spiral or zigzag pattern to mimic cinnamon roll glaze. Optionally, add some coarse sugar on top for sparkle. Let the icing set before serving.
Can I Use Frozen Cookie Dough for This Recipe?
Yes! If you prepare the dough ahead of time, wrap the rolled log tightly in plastic wrap and freeze. When ready to bake, thaw it in the refrigerator overnight before slicing and baking as usual.
How Should I Store Leftover Cinnamon Roll Sugar Cookies?
Store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze baked cookies for up to 2 months—just thaw at room temperature before enjoying.
Can I Substitute Milk in the Icing?
Absolutely! You can use any milk alternative like almond, soy, or oat milk to keep the icing dairy-free. Just adjust the amount slightly to get the right drizzle consistency.
What If I Don’t Have Brown Sugar for the Filling?
You can substitute white granulated sugar mixed with a little molasses or maple syrup to mimic brown sugar’s flavor and moisture. Or simply use white sugar alone—the cinnamon will still shine through!
