Cinnamon Roll Sugar Cookies are a delightful twist on your classic sugar cookie, bringing all the warm, comforting flavors of a cinnamon roll into a crunchy, chewy cookie form. With swirls of cinnamon sugar throughout and a sweet glaze on top, these cookies offer that perfect balance of soft and crispy textures that make you want to keep reaching for one more.
I love making these cookies when I want something a little special but without all the fuss of rolling dough like a cinnamon roll. The cinnamon sugar is the star here—it feels like a cozy hug with every bite. I usually sprinkle a bit more cinnamon sugar on top before baking to give the cookies a little extra sparkle and flavor. Plus, they fill the whole kitchen with that irresistible cinnamon scent that always puts me in a good mood.
These cookies are great for sharing with friends or enjoying with a cup of coffee or tea during a calm afternoon. I often pack them in little boxes or bags as a homemade gift, and they always bring big smiles. Cinnamon Roll Sugar Cookies remind me of those mornings where you just want to treat yourself to something sweet and cozy without waiting for the oven timer to ding on a full cinnamon roll recipe.
Key Ingredients & Substitutions
All-purpose flour: This gives the cookies structure and tenderness. For a gluten-free option, try a 1-to-1 baking flour blend but note the texture will be a bit different.
Butter: Unsalted butter adds rich flavor and helps the cookies spread perfectly. You can swap with margarine or coconut oil for dairy-free, but expect some flavor change.
Cinnamon and sugars: Ground cinnamon creates that classic roll flavor along with brown sugar, which adds moisture and a slight caramel taste. If you like spicier warmth, add a pinch of nutmeg or cloves.
Vanilla extract: It enhances the sweetness and rounds out the flavors. Pure vanilla is best, but imitation works fine if that’s what you have.
Powdered sugar and milk (for icing): Powdered sugar makes a smooth glaze that’s sweet without being heavy. Use a little less milk if you want a thicker drizzle, or add a tiny bit of cream cheese for a tangy twist.
How Do You Roll and Slice the Dough Without It Sticking or Losing Its Swirls?
Rolling the dough evenly and slicing without squishing the swirled cinnamon sugar is key to pretty cookies. Here’s how I do it:
- Lightly flour your work surface and rolling pin to prevent sticking.
- Roll dough into a neat rectangle, about ¼ inch thick for that soft but sturdy texture.
- Sprinkle the cinnamon sugar evenly and gently press it into the dough with your hands or rolling pin.
- Carefully roll the dough from one long edge, using your fingers to keep it tight but gentle.
- Wrap the log in plastic wrap and chill for 20-30 minutes if it feels too soft—that makes slicing easier.
- Use a sharp knife to cut into ½-inch slices, wiping the blade between cuts to keep edges clean.
This technique helps keep the cinnamon sugar layers distinct and produces those pretty swirls seen in the cookies. Taking the time here really pays off in how your cookies look and taste!
Equipment You’ll Need
- Baking sheet – for even baking and easy cleanup, line it with parchment paper.
- Rolling pin – helps roll dough evenly to get nice cinnamon swirls in your cookies.
- Mixing bowls – one for wet ingredients, one for dry, to keep things organized.
- Sharp knife – to slice the rolled dough into neat cookie rounds without smashing.
- whisk or fork – for mixing icing smoothly and getting that perfect drizzle.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the cinnamon sugar filling for a pleasant crunch and nutty flavor.
- Mix mini chocolate chips into the dough before rolling for a sweet twist that pairs well with cinnamon.
- Use cream cheese instead of milk in the icing for a richer, tangy glaze that tastes like classic cinnamon roll frosting.
- Try adding a pinch of nutmeg or cardamom in the cinnamon sugar mix to bring warm spice layers to your cookies.
Cinnamon Roll Sugar Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar, divided
- 1 large egg
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Filling:
- 3 tablespoons ground cinnamon
- 2 tablespoons brown sugar
- ½ cup granulated sugar (reserved from above)
For the Icing:
- ½ cup powdered sugar
- 1-2 tablespoons milk
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time and 10-12 minutes of baking per batch. Plus, you’ll allow a few minutes for the cookies to cool before icing. In total, you can expect roughly 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This sets up the base for your cookie dough.
2. Preparing the Dough:
In a large bowl, beat the softened butter and 1 cup of granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined. Gradually incorporate the dry ingredients into the wet mixture, stirring just until everything comes together.
3. Adding the Cinnamon Sugar Layer:
On a lightly floured surface, roll out the dough into a rectangle about ¼ inch thick. In a small bowl, combine the remaining ½ cup granulated sugar with cinnamon and brown sugar. Sprinkle this mixture evenly over the dough.
4. Rolling and Slicing:
Carefully roll the dough tightly from the long side into a log shape. Slice the log into ½-inch thick rounds with a sharp knife, being gentle to keep the swirl intact. Arrange the slices spaced 2 inches apart on a parchment-lined baking sheet.
5. Baking:
Bake the cookies for 10-12 minutes or until their edges just start to turn golden. Once baked, transfer them to a wire rack to cool before icing.
6. Making and Adding the Icing:
Mix the powdered sugar with 1-2 tablespoons of milk until smooth but thick enough to drizzle. Using a spoon or piping bag, add swirls of icing over the cooled cookies to mimic cinnamon roll frosting.
7. Serving:
Let the icing set for a few minutes. Then, your delicious Cinnamon Roll Sugar Cookies are ready to enjoy with a warm beverage or as a sweet treat anytime!
Can I Use Frozen Dough to Make These Cookies?
Yes! You can prepare the dough and roll it into a log, then wrap tightly and freeze. When ready to bake, thaw the log overnight in the fridge and slice before baking as usual.
How Should I Store the Cookies to Keep Them Fresh?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months.
Can I Substitute the Butter for a Dairy-Free Option?
Absolutely. Use a dairy-free butter alternative or margarine, but choose one suitable for baking to maintain texture and flavor.
Can These Cookies Be Made Ahead of Time?
Yes! You can roll and slice the dough ahead of time and refrigerate it for up to 24 hours before baking. Just add a couple of minutes to the baking time if chilled.
