Cinnamon Roll Sugar Cookies

Why You’ll Love This Recipe

I love how these cookies take a nostalgic favorite — cinnamon rolls — and make them easy and shareable in cookie form. There’s no yeast or rising time involved, and I can make the dough ahead and slice it when I’m ready to bake. The cookies turn out tender and buttery with crisp edges and gooey cinnamon centers. That light vanilla glaze on top adds just the right touch of sweetness. They’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookie Dough:

• 2 1/4 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 3/4 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

For the Cinnamon Filling:

• 1/4 cup unsalted butter, softened

• 1/2 cup light brown sugar, packed

• 1 tablespoon ground cinnamon

For the Glaze:

• 1 cup powdered sugar

• 2 tablespoons milk

• 1/2 teaspoon vanilla extract

Directions

1. In a medium bowl, I whisk together the flour, baking powder, and salt.

2. In a separate large bowl, I beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.

3. I add the egg and vanilla extract, mixing until well combined. Then, I slowly add the dry ingredients to the wet mixture and mix just until the dough forms.

4. I cover the dough and refrigerate it for 30 minutes to make it easier to roll.

5. While the dough chills, I mix the softened butter, brown sugar, and cinnamon in a small bowl until smooth and spreadable.

6. Once the dough is chilled, I roll it out on a lightly floured surface into a rectangle about 1/4 inch thick.

7. I spread the cinnamon filling evenly over the surface, leaving a small border around the edges.

8. Starting from the long side, I tightly roll the dough into a log. I wrap it in plastic wrap and refrigerate it for another 30 minutes to firm up.

9. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

10. Once chilled, I slice the dough into 1/4-inch thick rounds and place them 2 inches apart on the baking sheet.

11. I bake the cookies for 10–12 minutes, or until the edges are just turning golden.

12. I let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.

13. For the glaze, I whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle it over the cooled cookies.

14. I let the glaze set before serving or storing.

Servings and timing

This recipe makes 24 cookies. The total time is 1 hour and 32 minutes, which includes about 20 minutes of active prep, 12 minutes of baking, and two 30-minute chilling periods.

Variations

• Add spice: I sometimes add a pinch of nutmeg or cardamom to the cinnamon filling for a little extra warmth.

• Cream cheese glaze: For a tangy twist, I replace the milk in the glaze with a spoonful of softened cream cheese and a splash of milk.

• Make-ahead dough: I freeze the rolled-up log and slice it fresh whenever I want warm cookies.

• Holiday flair: I sprinkle a little cinnamon sugar or festive sanding sugar over the glaze before it sets.

• Mini version: I roll the dough thinner and slice smaller cookies for bite-sized treats.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them (glazed or unglazed). When I’m ready to eat, I let them come to room temperature or warm them briefly in the microwave for that fresh-from-the-oven feel.

FAQs

Can I make the dough ahead of time?

Yes, I often prep the dough a day in advance and refrigerate it overnight. It also freezes well if I want to make it further ahead.

Why do I need to chill the dough?

Chilling helps the dough firm up so it’s easier to roll and slice. It also prevents the cookies from spreading too much while baking.

Can I skip the glaze?

Sure! They’re delicious with or without the glaze, but I find the drizzle adds just the right sweetness and makes them look extra special.

How do I keep the swirl from unraveling?

I roll the dough tightly and chill it thoroughly before slicing — that helps the swirl stay intact during baking.

What’s the best way to slice the cookies?

I use a sharp serrated knife and slice slowly with a gentle sawing motion to avoid squishing the log.

Conclusion

These Cinnamon Roll Sugar Cookies are soft, sweet, and swirled with cinnamon goodness — a comforting twist on two classic treats. I love making them when I want something a little different from the usual sugar cookie. They’re festive, freezer-friendly, and guaranteed to bring smiles whether I’m serving them fresh or packing them up as gifts.

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