Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies

Soft sugar cookies swirled with cinnamon sugar and finished with a tangy cream cheese drizzle.

Total 2 hr Makes 24 cookies Calories 165/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These cookies combine the swirled look and warm spice of cinnamon rolls with the soft, tender bite of a classic sugar cookie. A ribbon of cinnamon-sugar filling runs through each dough log, and a simple cream cheese glaze finishes them off. They work well for holiday cookie trays or a weekend baking project.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Method

  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

  3. Beat in the egg and vanilla extract until combined.

  4. Add the flour mixture to the butter mixture in two additions, mixing on low speed just until a soft dough forms.

  5. Divide the dough in half, shape each half into a disc, wrap in plastic, and chill until firm, about 30 minutes.

  6. In a small bowl, stir together the brown sugar, cinnamon, and melted butter to form a spreadable paste.

  7. On a lightly floured surface, roll one dough disc into a 9x12-inch rectangle, about 1/4 inch thick.

  8. Spread half of the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border.

  9. Starting from the long edge, roll the dough tightly into a log and pinch the seam to seal. Repeat with the second disc and remaining filling.

  10. Wrap both logs in plastic and freeze until firm enough to slice cleanly, about 20 minutes.

  11. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  12. Slice each log into 1/4-inch-thick rounds and arrange on the baking sheets, spacing 2 inches apart.

  13. Bake until the edges are just set and the centers look slightly soft, 10 to 12 minutes.

  14. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

  15. Beat the cream cheese, powdered sugar, milk, and vanilla together until smooth to make the glaze.

  16. Drizzle the glaze over the cooled cookies and let set for about 10 minutes before serving.

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    Cinnamon Roll Sugar Cookies

    These cookies combine the swirled look and warm spice of cinnamon rolls with the soft, tender bite of a classic sugar cookie. A ribbon of cinnamon-sugar filling runs through each dough log, and a simple cream cheese glaze finishes them off. They work well for holiday cookie trays or a weekend baking project.

    2 hr 24 cookies 165 cal

    Ingredients

    • 2 3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1/2 cup packed brown sugar
    • 1 tablespoon ground cinnamon
    • 2 tablespoons unsalted butter, melted
    • 4 ounces cream cheese, softened
    • 1 cup powdered sugar
    • 2 tablespoons milk
    • 1/2 teaspoon vanilla extract

    Method

    1. 1

      Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

    2. 2

      In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

    3. 3

      Beat in the egg and vanilla extract until combined.

    4. 4

      Add the flour mixture to the butter mixture in two additions, mixing on low speed just until a soft dough forms.

    5. 5

      Divide the dough in half, shape each half into a disc, wrap in plastic, and chill until firm, about 30 minutes.

    6. 6

      In a small bowl, stir together the brown sugar, cinnamon, and melted butter to form a spreadable paste.

    7. 7

      On a lightly floured surface, roll one dough disc into a 9x12-inch rectangle, about 1/4 inch thick.

    8. 8

      Spread half of the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border.

    9. 9

      Starting from the long edge, roll the dough tightly into a log and pinch the seam to seal. Repeat with the second disc and remaining filling.

    10. 10

      Wrap both logs in plastic and freeze until firm enough to slice cleanly, about 20 minutes.

    11. 11

      Preheat the oven to 350°F and line two baking sheets with parchment paper.

    12. 12

      Slice each log into 1/4-inch-thick rounds and arrange on the baking sheets, spacing 2 inches apart.

    13. 13

      Bake until the edges are just set and the centers look slightly soft, 10 to 12 minutes.

    14. 14

      Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

    15. 15

      Beat the cream cheese, powdered sugar, milk, and vanilla together until smooth to make the glaze.

    16. 16

      Drizzle the glaze over the cooled cookies and let set for about 10 minutes before serving.