If you are anything like me, you will absolutely fall head over heels for this Cinnamon Roll Sugar Cookies Recipe. Imagine the soft, tender crumb of a sugar cookie infused with that irresistible swirl of cinnamon and brown sugar, finished with a luscious glaze that makes every bite feel like a cozy morning treat. These cookies bring together the best of both worlds: the classic, nostalgic flavors of a cinnamon roll combined with the chewiness and sweetness of a sugar cookie, perfect for sharing with family, friends, or just indulging on your own.
Ingredients You’ll Need
These ingredients are simple pantry staples, but each one plays a crucial role in crafting the perfect texture, flavor, and sweetness in your Cinnamon Roll Sugar Cookies Recipe. From the creamy butter and tangy cream cheese that keep the dough tender, to the fragrant cinnamon and brown sugar filling that creates the iconic swirl, every item is essential for delicious results.
- Salted butter (3/4 cup, softened): Provides richness and helps create that soft, tender cookie texture.
- Cream cheese (4 ounces, softened): Adds a subtle tang and moistness to the dough, enhancing softness.
- Granulated sugar (1 1/2 cups): Sweetens the dough and helps with structure for a perfect cookie.
- Egg (1): Binds the dough and adds moisture for softness.
- Vanilla extract (2 teaspoons): Elevates flavor with warm, sweet notes.
- Almond extract (3/4 teaspoon): Adds a delicate, nutty aroma that complements cinnamon beautifully.
- Salt (1 teaspoon): Balances the sweetness and enhances all other flavors.
- All-purpose flour (3 cups): The base that holds all the ingredients together into dough.
- Melted butter (2 tablespoons): Used in the cinnamon filling for a rich, buttery swirl.
- Brown sugar (1/2 cup): Creates that classic caramel note in the filling.
- Cinnamon (1 1/2 tablespoons): The star spice that infuses the cookies with warm sweetness.
- Softened butter (1 teaspoon, optional): Adds creaminess to the glaze for extra indulgence.
- Powdered sugar (1 cup): Sweetens and thickens the glaze.
- Vanilla (1/2 teaspoon): Adds flavor to the glaze.
- Milk (1-3 tablespoons): Adjusts the glaze consistency to your liking.
How to Make Cinnamon Roll Sugar Cookies Recipe
Step 1: Cream the butter and cream cheese
Start by beating the softened salted butter on medium speed until it’s light and fluffy, about 1-2 minutes. Then, add the softened cream cheese and beat for one more minute until fully combined. This creamy base is what makes these cookies so tender and rich, setting the stage for an irresistible texture.
Step 2: Add sugar and mix
Next, add the granulated sugar and beat well for 1-2 minutes until the mixture turns fluffy. This step is key for incorporating air into the dough, giving your cookies a light and soft bite that melts in your mouth.
Step 3: Incorporate egg and extracts
Mix in the egg, vanilla, and almond extract. Make sure to scrape down the bowl to incorporate any hidden flour or butter for an even dough. The almond extract might be subtle, but it adds a lovely depth and warmth to the flavor profile that pairs perfectly with cinnamon.
Step 4: Add salt and flour
Sprinkle in the salt and flour, then beat just until combined. Be careful not to overmix or the dough will become tough. The dough will be sticky—that’s perfectly normal and a good sign for tender cookies!
Step 5: Chill the dough
Transfer the dough to plastic wrap or an airtight container and chill for at least 2 hours or overnight, or freeze for 1-2 hours if you’re pressed for time. Chilling helps the dough firm up, making it easier to roll and slice while enhancing the flavors.
Step 6: Prepare the cinnamon sugar filling
While the dough chills, melt 2 tablespoons of butter in a small bowl, then stir in the brown sugar and cinnamon until combined. This mixture will be spread inside the dough, creating the signature cinnamon swirl that makes this recipe shine.
Step 7: Roll out and fill the dough
Lightly flour your work surface, then divide the dough in half if you haven’t already. Roll one half into a neat 12×9 inch rectangle, turning it over as you roll so it doesn’t stick. Spread half of the cinnamon filling evenly over the rectangle, leaving a half-inch border around the edges. This spread is what transforms these cookies into little rolls of cinnamon magic.
Step 8: Roll tightly and seal
Roll the dough starting from the long edge, folding as tightly as possible to create a compact log. Wet your fingers with water and seal the long edge to prevent the filling from escaping during baking. Then, wrap the log tightly in plastic and chill for 30 minutes to help maintain its shape when sliced.
Step 9: Slice and prepare to bake
Preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats. Using a sharp serrated knife, slice the dough into half-inch-thick rounds with a gentle sawing motion. Place the slices at least 2 inches apart on prepared baking sheets. For the best shape and texture, chill the baking sheets for 5 minutes before baking if possible.
Step 10: Bake to perfection
Bake the cookies for 8-10 minutes. They’ll appear slightly shiny and soft on top because of the buttery cinnamon filling—don’t worry, this is exactly how they should look! Check the bottoms with a spatula; you want a very light golden brown. If they need extra time, bake an additional minute or two until ready. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Step 11: Make the glaze and finish
Mix the powdered sugar, softened butter (optional), vanilla, and milk until smooth and drizzle-able. Adjust the milk amount to reach the preferred glaze consistency. Once the cookies are cooled, drizzle the glaze over the tops, either with a spoon or using a small ziplock bag with the corner snipped for precision. Let the glaze set or enjoy right away!
How to Serve Cinnamon Roll Sugar Cookies Recipe
Garnishes
Simple is beautiful with these cookies! A light dusting of cinnamon or extra powdered sugar looks lovely atop the glaze, adding an inviting touch. If you want to get fancy, chopped pecans or a few mini chocolate chips sprinkled just before glazing make a delightful surprise.
Side Dishes
Pair these cookies with a warm cup of coffee, chai tea, or even hot chocolate to enhance the comforting cinnamon flavors. They also make a fabulous companion to creamy vanilla ice cream or a scoop of spiced pumpkin butter for a seasonal twist.
Creative Ways to Present
Try stacking the cookies in a glass jar tied with a bright ribbon for a charming gift. You can also arrange them on a platter with cinnamon sticks and fresh cranberries or orange zest for a festive touch at holiday gatherings. For brunch, serve them alongside mini cream cheese danishes or fruit preserves for a sweet buffet.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature for up to 4 days. The glaze may soften over time but will remain delicious. For best results, place parchment paper between layers to prevent sticking.
Freezing
You can freeze the unbaked dough logs wrapped tightly in plastic wrap for up to 3 months. When ready, thaw overnight in the fridge before slicing and baking. Alternatively, freeze baked cookies in a sealed container with parchment layers to preserve freshness for up to 2 months.
Reheating
Warm thawed or room temperature cookies in a preheated 300°F oven for 3-5 minutes to bring back that freshly baked softness. Avoid microwaving as it can make cookies overly soft or chewy.
FAQs
Can I substitute cream cheese in this recipe?
Cream cheese adds moisture and a slight tang that makes these cookies extra tender. You could try replacing it with an equal amount of butter, but the texture and flavor won’t be quite the same. For best results, stick to the original ingredients.
How do I prevent the cinnamon filling from leaking out?
Rolling the dough tightly and sealing the long edge with a little water before chilling ensures that the cinnamon filling stays inside the cookie log during baking, preventing any mess and preserving that signature swirl.
Can I make this recipe gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour. Just be mindful that the texture might differ slightly, but the flavors will remain wonderfully cinnamon-rich.
Why do I need to chill the dough twice?
Chilling the dough after mixing firms it up, which makes it easier to roll and slice neatly. Chilling the rolled log again before baking helps the cookies hold their shape and prevents spreading, resulting in beautifully defined swirls.
Can I skip the glaze?
Yes, these cookies are delicious even without glaze! The cinnamon sugar filling packs plenty of flavor. The glaze adds a nice finishing touch with extra sweetness and a pretty sheen, but feel free to enjoy them as is.
Final Thoughts
This Cinnamon Roll Sugar Cookies Recipe effortlessly combines the best parts of two beloved treats into one unforgettable cookie. Whether you’re baking for a special occasion or just because you deserve a little sweet comfort, these cookies will warm your heart and delight your taste buds. I can’t wait for you to try them and share the joy of that cinnamon swirl magic with your friends and family. Happy baking!
Print
Cinnamon Roll Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes per batch
- Total Time: Approximately 3 hours including chilling
- Yield: 45 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Cinnamon Roll Sugar Cookies combine the soft, fluffy texture of sugar cookies with the irresistible cinnamon swirl reminiscent of classic cinnamon rolls. With a cream cheese-enhanced dough and a buttery cinnamon-sugar filling, these cookies are rolled, sliced, baked, and finished with a sweet vanilla glaze, making them a perfect treat for any occasion.
Ingredients
Cookie Dough
- 3/4 cup salted butter, softened (1 & 1/2 sticks)
- 4 ounces cream cheese, softened
- 1 & 1/2 cups granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 teaspoon almond extract
- 1 teaspoon salt
- 3 cups all-purpose flour, spooned and leveled
Cinnamon Filling
- 2 tablespoons melted butter
- 1/2 cup brown sugar
- 1 & 1/2 tablespoons cinnamon
Glaze
- 1 teaspoon softened butter (optional)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–3 tablespoons milk
Instructions
- Beat Butter: In a large bowl or stand mixer, beat the softened butter on medium speed until soft and fluffy, about 1-2 minutes.
- Add Cream Cheese: Incorporate the softened cream cheese and continue beating for 1 minute until well combined and smooth.
- Add Sugar: Add granulated sugar and beat well for 1-2 minutes until the mixture is light and fluffy.
- Mix Wet Ingredients: Add the egg, vanilla, and almond extract; beat thoroughly. Scrape the sides and bottom of the bowl with a spatula to ensure even mixing.
- Add Dry Ingredients: Add salt and flour, beating just until barely combined. Avoid overmixing to keep the dough tender; it will be sticky.
- Chill Dough: Scrape dough onto plastic wrap, wrap tightly, and refrigerate for 2 hours or overnight, or freeze for 1–2 hours. For faster chilling, divide dough.
- Make Cinnamon Filling: Melt 2 tablespoons of butter in a small bowl, then stir in brown sugar and cinnamon until combined. Set aside.
- Prepare Surface: Lightly dust a clean work surface with flour or powdered sugar to prevent sticking.
- Divide Dough: Split dough in half if not done already; return half to fridge wrapped.
- Roll Dough: Using floured hands, flatten dough slightly, then roll with a rolling pin into a 12×9 inch rectangle, turning occasionally to prevent sticking.
- Spread Filling: Spread half of the cinnamon mixture over the dough, leaving a half-inch border around edges.
- Roll Dough Log: Starting from the long edge, roll the dough tightly to form a log, tucking the first roll tightly as this forms the cookie center.
- Seal Edge: Wet your fingers with water, seal the long edge of the dough roll completely, then pat the sealed edge with flour. No need to seal ends.
- Chill Roll: Wrap the dough log tightly in plastic wrap and refrigerate for 30 minutes.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Baking Sheets: Line 2-3 baking sheets with Silpat mats or parchment paper.
- Slice Cookies: Remove dough from fridge, and using a sharp serrated knife, slice into 1/4 to 1/2 inch thick rounds using a gentle sawing motion. Work quickly to keep dough cold.
- Arrange Cookies: Place cookie slices on prepared sheets, spacing about 2 inches apart. You can fit about 12 cookies per sheet.
- Optional Chill Before Baking: If possible, chill baking sheets with cookies in fridge for 5 minutes to help maintain shape; otherwise, proceed to baking quickly.
- Bake Cookies: Bake at 350°F for 8-10 minutes until bottoms are very lightly golden. Cookies will appear shiny and slightly underbaked due to butter in filling. Add extra 1-2 minutes if needed.
- Cool Cookies: Remove from oven, cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat: Continue slicing, chilling and baking remaining dough, refrigerating dough when not in use.
- Make Glaze: In a small bowl, mix softened butter (optional), powdered sugar, vanilla, and 1 tablespoon milk. Stir to form glaze, adding more milk by teaspoon increments until desired consistency is reached.
- Glaze Cookies: Once cooled, drizzle glaze over cookies using a spoon or a small plastic bag with a snipped corner.
- Serve: Allow glaze to set before serving or enjoy immediately.
Notes
- For best results, chill dough thoroughly to help maintain cookie shape during baking.
- You can split the dough into halves or quarters to speed chilling.
- Use a serrated knife and a gentle sawing motion to slice dough to avoid compressing or deforming cookies.
- If you prefer a stronger cinnamon flavor, increase cinnamon in filling slightly.
- The glaze can be adjusted by adding more or less milk for thicker or thinner consistency.
- Cookies can be stored in an airtight container for up to 3 days at room temperature or frozen for longer storage.
- Optional butter in glaze adds richness but can be omitted for a dairy-free glaze.
