Cinnamon Roll Sugar Cookies Recipe

I turned the classic cinnamon roll into Cinnamon Roll Cookies, and the surprising spiral slices alone will make you want to keep reading.

I love turning bakery classics into something sneaky, and these Cinnamon Roll Cookies are exactly that. They somehow trap the gooey, sticky feeling of a cinnamon roll inside the softest sugar cookie, so you get swirl after swirl of warm spice without the fuss of a giant pastry.

The dough sings of unsalted butter and the bites are bright with ground cinnamon, you wont believe its a cookie till you bite. They’re messy in the best way and weirdly addicting, I kept saying just one more.

They vanish fast at parties, nobody can resist, I end up making a second batch.

Ingredients

• All purpose flour gives structure mostly carbohydrates and some protein light tender cookies.
• Butter adds richness and moisture mostly fat makes cookies tender and buttery.
• Brown sugar brings sweet molasses flavor and moisture its deep caramel notes.
• Eggs bind and add protein they help rise and give a soft crumb.
• Cinnamon gives warm spicy flavor very aromatic very little calories or nutrients.
• Powdered sugar makes sweet shiny glaze mostly sugar no real nutrients.
• Vanilla extract rounds flavors tiny antioxidants and big aroma boost.
• Milk or heavy cream adds moisture and tenderness small amount of calcium and fat.

Ingredient Quantities

• 3 cups all-purpose flour (360 g)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (226 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 large eggs, room temp
• 2 tsp vanilla extract
• 2 tbsp milk or heavy cream
• 1/2 cup (113 g) unsalted butter, melted or softened, for filling
• 1/2 cup (100 g) packed brown sugar, for filling
• 2 tbsp ground cinnamon, for filling
• 2 tbsp granulated sugar, for filling (optional)
• 1 1/2 cups (180 g) powdered sugar, for glaze (optional)
• 2-3 tbsp milk, for glaze
• 1/2 tsp vanilla extract, for glaze
• pinch of salt

How to Make this

1. Preheat oven to 350F (175C) and line baking sheets with parchment, then whisk together 3 cups all purpose flour (360 g), 1 tsp baking powder and 1/2 tsp salt; pro tip: spoon and level the flour so you dont pack it in, that keeps the cookies soft.

2. In a large bowl cream 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until light and fluffy, then beat in 2 large room temp eggs, 2 tsp vanilla extract and 2 tbsp milk or heavy cream until combined.

3. Stir the dry ingredients into the wet just until mixed, dont overwork it, then cover and chill the dough 30 minutes so it firms up and rolls better.

4. On a lightly floured surface or between two sheets of parchment, roll the chilled dough into a roughly 10×12 inch rectangle about 1/4 inch thick; rolling between parchment keeps things from sticking and makes clean edges.

5. Make the filling by mixing 1/2 cup (113 g) butter melted or softened with 1/2 cup (100 g) packed brown sugar, 2 tbsp ground cinnamon and the optional 2 tbsp granulated sugar until sandy and spreadable.

6. Spread the cinnamon filling evenly over the dough leaving a 1/4 inch border, then tightly roll the dough from the long side into a log using the parchment to help; press the seam to seal.

7. Wrap the log in plastic and chill at least 1 hour until firm, or if you need them sooner freeze 20 to 30 minutes; colder log slices cleaner and prettier cookies.

8. Using a sharp serrated knife or unflavored floss slice the log into about 1/2 inch rounds, place on the prepared sheets about 1 to 2 inches apart, and bake 9 to 12 minutes at 350F until the edges are set but centers still look soft, dont overbake.

9. Cool cookies on the sheet 5 minutes then transfer to a rack. For the optional glaze whisk 1 1/2 cups (180 g) powdered sugar with 2 to 3 tbsp milk, 1/2 tsp vanilla extract and a pinch of salt until smooth and pourable, then drizzle or spread over cooled cookies.

10. Store in an airtight container up to 3 days, or freeze the log before slicing for quick fresh-baked cookies later; warm a cookie 5 to 8 seconds in the microwave for that gooey cinnamon roll vibe.

Equipment Needed

1. Baking sheets (2) and parchment paper, for baking the slices without sticking.
2. Large mixing bowl and a rubber spatula, for creaming butter and folding in the flour — dont overmix.
3. Electric mixer (hand or stand) or sturdy wooden spoon if you wanna do it by hand, to cream the butter/sugars.
4. Measuring cups and spoons plus a kitchen scale if you prefer weighing ingredients for accuracy.
5. Whisk, for the dry mix and the optional glaze.
6. Rolling pin and an extra pair of parchment sheets to roll the dough between so it wont stick.
7. Plastic wrap and a sharp serrated knife or unflavored floss, for wrapping, chilling and slicing clean rounds.
8. Cooling rack and oven mitts, for safe handling and cooling the cookies.

FAQ

Cinnamon Roll Sugar Cookies Recipe Substitutions and Variations

• All-purpose flour, 3 cups (360 g): swap with whole wheat pastry flour, 1:1 for a nuttier, slightly denser cookie, or use a cup-for-cup gluten-free blend that contains xanthan gum (360 g), you might want to chill the dough a bit so it handles better.
• Unsalted butter, 1 cup (226 g): use salted butter same amount and skip the added pinch of salt, or use a plant-based stick butter 1:1 by weight — texture can change a little; solid coconut oil can work 1:1 by weight too, expect a faint coconut note.
• Eggs, 2 large: make flax eggs for each egg mix 1 tbsp ground flax + 3 tbsp water (so 2 tbsp flax + 6 tbsp water total), let sit 5 minutes, or use 1/2 cup applesauce for both eggs if you want egg-free cookies, they’ll be a bit more cake like.
• Powdered sugar for glaze, 1 1/2 cups (180 g): DIY powdered sugar by blitzing 1.5 cups granulated sugar with 1.5 tbsp cornstarch until very fine, then sift, or swap for a simple cream cheese glaze (4 oz cream cheese, 1/2 to 3/4 cup sugar and a splash of milk) if you like tangy frosting.

Pro Tips

1. Chill the log longer than you think. If you slice it too soft the rounds will smoosh and leak, so aim for at least an hour in the fridge or 30 minutes in the freezer. If you freeze, let it soften 3 to 5 minutes before slicing so the blade glides instead of cracking the roll.

2. Use unflavored dental floss or a long serrated knife for clean cuts. Loop the floss under the log, cross it over the top and pull tight for perfect rounds, or saw gently with a serrated blade and wipe the knife between cuts to avoid dragging filling.

3. Keep the filling spreadable not soupy. If your butter is too melted the sugar will run during baking, so use softened butter or refrigerate the filled sheet briefly before rolling. For a slightly gooier center add a teaspoon or two of heavy cream to the filling, but test on a scrap so you dont overdo it.

4. Finish smart for best texture. Bake until centers look just set, cool on the sheet 5 minutes so they firm up, then move to a rack. If you want a glaze that clings, let the cookies cool completely and make the glaze a bit thicker by adding powdered sugar slowly, thin with milk only a drop at a time.