These cinnamon roll sugar cookies take the flavors of a cinnamon roll and put them in cookie form. The softest, most delicious sugar cookies topped with a cinnamon sugar filling, then rolled and cut into slices, and baked to perfection. They are sure to be the hit anywhere you take them.
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Hello, hello my friends.
I decided when I started this blog that it would never take the place of the “important things” in my life. My family. My friends. Real life relationships. Helping others. My faith. All of that comes first.
Well the last few weeks I’ve been swamped and I’ve had to give up some of my blogging time so I could keep doing those important things.
But I’ve missed you! And today I’m excited to pop back in for a minute and share a delicious recipe that we love.
It’s a good one, my friends. Cinnamon Roll Sugar Cookies.
Background to the Recipe
The idea for this recipe was born a few months ago. When I was writing this post for Chicken and Vegetable Pasties I couldn’t quite thinking about the cookies that my boss Patty would make all the time when I worked at the Pastie Shop.
I’ll be honest, I don’t remember exactly what they were like. But I remembered that they were cookies that were cinnamon and rolled up like a cinnamon roll. And they were so, so yummy.
I really wanted to try to recreate them, so I got to work. Several attempts later, I’ve come up with these cookies. And I’m sure they are not exactly like the cookies I remember. But I am also quite certain that they are even better.
I’ve made these cinnamon roll sugar cookies a half dozen times just in the last week. And I’ve brought them to pretty much every party and dinner we’ve had (and there’s been a lot).
Everywhere they go, they get devoured. My teenage son had a contest with his cousin at a family dinner and each of them ended up eating ten. Each in a single bite. Yeah I found that out after the whole plate of cookies disappeared. Ahem…all 48 cookies. And half of the people at the dinner didn’t even get one. Yeah that was memorable.
Even if gobbling up ten of these cookies in ten bites doesn’t appeal to you (’cause I know that some of us like to actually taste our food when we eat it), you will soon find out that once you start eating them it is hard to stop.
Recipe Tips & Preferences
The sugar cookie base comes from my favorite sugar cookie recipe I posted last year. Have you made those yet? Oh my they are good. Soft and delicious.
And just because I can’t help myself (even though I say this a lot). Please, please, please make sure to try this Mexican Vanilla (aff. link) in these cookies. Oh my goodness it is THE BEST.
Roll the dough out to about the same thickness as a sugar cookie – about 1/4-inch or maybe a little thinner.
Spread a butter/sugar/cinnamon mixture over the top. The filling is heavy on the cinnamon, making the cinnamon flavor really stand out in these cookies. Yum. The filling has less butter than a regular cinnamon roll since the cookies are already plenty buttery, but that can make it a little tricky to get it to spread evenly. You may have to dig in a little with your hands to spread it and I’ve found that works great.
Then roll the dough up like a cinnamon roll and refrigerate it for a couple of hours (or usually I can’t wait so I go for 30 minutes in the freezer). The chilling is important for making them easier to cut and maintaining their nice spirally look. Then slice the chilled cookie dough logs into thin disks and bake them to soft delicious perfection.
I dare you to try to eat only one.
UPDATE 12/19/20219:
Hey! I’m glad so many of you are trying these cookies. I saw some great pics popping up on pinterest. A few of you are experiencing challenges so I updated the recipe and some tips below to help you.
TIP 1: MEASURE THE FLOUR CORRECTLY
How you measure the flour will make a huge difference in the taste and texture of these cookies. Too much flour and they will be thick and crumbly and not spread out properly. Just the right amount of flour and they will be perfect – thin and chewy and delicious. If you don’t have a scale (and I recommend you get one because they are a lot more accurate) just use a super light hand in the flour measuring. Don’t pack it in. Fluff it first then scoop it with a spoon into the measuring cup.
TIP 2: CHILL THE DOUGH (TWICE)
There are two chilling periods that are needed. Once for the dough itself and then once after you make the logs. They are both important to get the right the texture and the nice spirally look.
Finally, I haven’t tried it myself, but one commenter on pinterest said she doubled the filling for a more profound swirl and stronger cinnamon flavor. Thanks, Abby for that great variation.
I love to hear how this recipe is working for you. Thanks for sharing your pictures on Pinterest and leaving comments.
Update 11/30/2021:
Just popping in to add a few more notes to the recipe.
So many of you suggested doubling the filling that I tried it and you’re right, it is better. I’m changing the recipe to reflect that. If you love the original, just do half the cinnamon filling.
Also I’ve found that I like the icing a little thicker (so it looks pretty) and it needs just a bit more than the recipe calls for so I’m upping those amounts too by 1.5.
One more thing, make sure you do not overcook these cookies. If they are brown on the bottom, you’ve cooked them too long. They will be hard and crunch instead of soft and chewy. My cooking time in the original recipe may have been a bit too long so I’m adapting that as well. Sugar cookies should always be quite pale on the bottom and barely set when you pull them out. Then they will be soft and delicious like they should be.
Also I’m finding the freezing shortcut doesn’t work in my new freezer. It freezes them too hard and they don’t spread and raise like the cookies in my picture. If you are having the same issue, try freezing them less (maybe just 15 minutes?) or chill them in the refrigerator instead.
One more thing and then I’ll scoot along. If you roll the dough too thin your cookies won’t be nice and soft and wonderful like these are. Make sure it is even thickness along the entire rectangle before you add the filling and roll it.
Okay, my friends. Happy cookie making!
Cinnamon Roll Sugar Cookies
The softest, most delicious sugar cookies topped with a cinnamon sugar filling, then rolled and cut into slices, and baked to perfection.
Ingredients
Sugar Cookie Dough:
- 1 cup (2 sticks) butter room temperature
- 1 cup (7.5 ounces) granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3 ½ cups (17.5 ounces) all-purpose flour see note
- 1 tablespoon baking powder
Filling:
- 6 tablespoons butter
- ⅔ cup granulated sugar
- 3 tablespoons ground cinnamon
Icing:
- 1 ½ cup powdered sugar
- ¾ teaspoon pure vanilla extract
- 2 to 2 ½ tablespoons milk
Instructions
For Sugar Cookie Dough:
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In a large mixing bowl or the bowl of a stand mixer, cream the butter and sugar together for about 3 to 4 minutes until the mixture is light and fluffy. Add eggs one at a time and mix well after each addition. Stir in the vanilla extract and mix.
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In a medium bowl combine the flour and baking powder. Add the dry ingredients slowly to the wet ingredients, mixing well until completely mixed in.
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Cover cookie dough completely with plastic wrap and chill in the refrigerator for 2 hours or up to a week in advance (see note).
Assembling the Cookies:
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Flour the counter and rolling pin well. Divide the dough into half and roll each half into a ¼-inch thick rectangle (about 14-inches by 9-inches). Dough should be close to an even thickness everywhere.
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In a small microwavable bowl, add filling ingredients: butter, granulated sugar, and cinnamon. Melt in 30-second ingredients in the microwave stirring in between until butter has completely melted. Stir well and pour half of filling over sugar cookie dough. Spread filling evenly over cookie dough, using your hands, if needed to spread evenly.
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Starting with one long end, roll up dough tightly like a cinnamon roll. Moisten the lower ½-inch border of dough using your fingers dipped in a little water and press to seal into a log. Wrap in plastic wrap and chill in the refrigerator for 2 hours. Repeat with other half of dough.
Baking the Cookies:
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Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper and set aside.
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Using a sharp knife (I use a serrated knife), slice the dough into 1/4-inch slices, making about 24 cookies per log.
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Place cookies 2 inches apart on prepared baking sheets and bake for 8-9 minutes or until cookies are barely set but not brown. If you wait until they brown, they will be overbaked.
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Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
For the Icing:
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Prepare the icing by whisking together the powdered sugar, the vanilla, and the milk until smooth. The icing should be thick, but still pourable. Add more powdered sugar or milk if necessary to reach thick, pourable consistency. Using the whisk or a fork, drip icing over cooled cookies. Let icing set for about 10 to 15 minutes to harden.
Recipe Notes
1. How you measure the flour will make a huge difference in the taste and texture of these cookies. Too much flour and they will be thick and crumbly and not spread out properly. Just the right amount of flour and they will be perfect – thin and chewy and delicious. If you don’t have a scale (and I recommend you get one because they are a lot more accurate) just use a super light hand in the flour measuring. Don’t pack it in. Fluff it first then scoop it with a spoon into the measuring cup.
2. To speed up the chilling process I sometimes stick the cookie dough in the freezer. Since every freeze is different, you will have to experiment for how long. My older freezer took around 30 minutes, but I’m finding that is too long for my newer freezer. Probably around 15 to 20 minutes is better.
2. I like to ice the cookies on the cooling rack with something underneath to catch the drips.
3. Cookies can be stored at room temperature for up to 3 days. They also freeze well for up to a month.
Recipe Source: Heather @ The Cook’s Treat
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
When I make cinnamon rolls it’s brown not white sugar used in the filling. Just wondering if anyone has tried brown sugar in the filling for these cookies?
I haven’t Ron, but I’d be curious to know how they turn out!
Not sure why, but my cookies did not spread! They are still very tasty though!
I’ve been curious about this as well Patricia as I’ve had a few commenters mention it. I’m wondering if it has to do with how long they are in the freezer or refrigerator? I will do some more testing and see if I can put my finger on the reason.
Oh, please help! I love these cookies, and so does everyone at work. However, this time I made a mistake and only put in 2 eggs, not 3. Can I still use the dough or should I just throw it out?
Hmmm…if it were me I’d probably just bake them and see what happens! 🙂 But I like to live dangerously that way lol. Let me know!
Well, I did go ahead and make them. Everyone at work was still raving about them, but when I did make another batch, CORRECTLY, they were much better. They even looked better. So I learned the hard way-FOLLOW THE RECIPE CORRECTLY. I am going to take this batch in to work today and see if they can tell any difference.
When I told my boss about the error, he just said “oh well, I’ll just have to dunk the cookies in another egg, instead of milk.”
I WORK IN A GREAT PLACE!! Thank you so much.
Glad to hear it still worked out Lexie! 😅 sounds like you do work with some pretty awesome people. Glad you all are loving the recipe. 😋
Question about the milk in the icing—— you said they can stay out at room temp for up to 3 days…. does the milk in the icing not spoil and develop an off-putting taste? I always wondered about this!
I’ve never had a problem with it Kathy! I think if you want to be extra careful (or you live in a warm climate) you could store in the refrigerator though!
Salted or unsalted butter for the dough and filing?
Hi Kristie, I use salted butter for all of my recipes. 🙂
Whoops 🤭
I read a teaspoon of baking powder.
I suppose we will see of they turn out. Bahaha
Do’hs chillin still 😎
Emma, hope they turned out still!! 😊
Hello! I also tried this recipe following it exactly, with proper chilling time but mine also did not spread like yours… I don’t care for thick/crumbly cookies I prefer the thin chewy ones so I was very sad about that. 🙁
Hey Chantelle I’m sorry the recipe did not work for you. How did you measure the flour? Did you weigh it? The flour measuring will make a huge difference in how the cookies spread. Too much flour and they will be thick and crumbly like you mentioned. My best guess is that’s what happened. If you don’t have a scale (and I recommend you get one because they are a lot more accurate) just use a super light hand in the flour measuring. Don’t pack it in. Fluff it first then scoop it with a spoon into the measuring cup. That should give you the most accurate measuring. Good luck!
Are you sure 1 tablespoon of baking powder is correct? I made them and sliced them very thin, and they all puffed up like biscuits!
Beth, thanks for your comment and I doubled checked the recipe and 1 tablespoon baking powder is correct. Did you chill the dough before baking? There’s actually two chilling periods that are needed. Once for the dough itself and then once after you make the logs. They are both important to get the right the texture. Hope that helps.
Oh my goodness! These look so good. I can’t wait to try them!
Enjoy! They’re pretty much amazing Trisha! 😊