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
Scale
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.
