Cinnamon Roll Sugar Cookies bring together the best of two classic treats: the soft, sweet goodness of sugar cookies with the warm, spicy swirl of cinnamon. These cookies have just the right amount of cinnamon sugar—like little bites of a cinnamon roll but in cookie form. They’re soft in the middle and slightly crisp around the edges, making every bite really satisfying.
I love making these cookies when I want something a bit special but not too fancy. The cinnamon adds just enough spice to the usual sugar cookie flavor to make it feel cozy, perfect for sharing with friends or enjoying with a cup of tea. One simple trick I’ve learned is to sprinkle a little extra cinnamon sugar on top before baking—it gives the cookies a nice crunch and makes them look extra inviting!
These cinnamon roll sugar cookies are my go-to when I want a treat that reminds me of lazy weekend mornings without having to bake a whole batch of cinnamon rolls. They’re great for packing in lunchboxes or for leaving out when guests come over. Honestly, I keep finding excuses to bake them because everyone seems to love them as much as I do.
Key Ingredients & Substitutions
All-purpose flour: This is the base for a soft but sturdy cookie. You can try using a gluten-free flour blend if needed, but be sure it’s one good for baking.
Butter: Using unsalted, softened butter gives a creamy texture and rich flavor. Margarine or coconut oil can work, but the taste and texture might be a bit different.
Brown sugar & cinnamon: The star of the cinnamon swirl! Brown sugar adds moisture and caramel notes, and cinnamon provides warmth. You can add a pinch of nutmeg for a little extra spice if you like.
Vanilla extract: It boosts the sweetness and depth of flavor. If you don’t have vanilla, almond extract works as a different but delicious alternative.
Glaze: Powdered sugar, milk, and vanilla make a simple drizzle that adds sweetness and a pretty finish. Use any milk you prefer, even plant-based milk.
How Do You Roll and Slice the Dough to Get Perfect Cinnamon Swirls?
Rolling the dough thinly and evenly is key to nice cinnamon swirls in each cookie. Here’s my approach:
- Chill the dough first; it’s easier to roll and less sticky.
- Use just enough flour on your surface to prevent sticking but not so much it dries the dough.
- Roll into a neat rectangle – about 12×8 inches works well.
- Spread the cinnamon sugar evenly across the dough for consistent flavor in every bite.
- Roll up tightly but gently to avoid cracking the dough.
- Wrap and chill the roll before slicing so the shape holds when cut.
- Slice with a sharp knife to keep the edges clean.
These steps help you get those beautiful spirals that look just like cinnamon rolls and keep the cookies soft inside with a slightly crisp edge.
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately.
- Electric mixer – makes creaming butter and sugar much easier and faster.
- Rolling pin – helps you roll the dough evenly into a rectangle for perfect swirls.
- Parchment paper – prevents sticking on your baking sheets and makes cleanup quick.
- Sharp knife – to slice the dough log into neat, even cookie rounds.
- Cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts to the cinnamon sugar filling for crunch and nuttiness.
- Try swapping brown sugar for maple sugar for a deeper, earthy sweetness.
- Mix mini chocolate chips into the filling for a chocolate-cinnamon combo.
- Add a pinch of cardamom or nutmeg with the cinnamon for a warm, spiced twist.
How to Make Cinnamon Roll Sugar Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Filling:
- 1/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons granulated or sanding sugar (for rolling)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Time You’ll Need:
This recipe takes about 20 minutes to prepare the dough and filling, plus 1 hour and 30 minutes chilling time (1 hour for the dough, 30 minutes for the log). Baking takes 10-12 minutes, then a few minutes for glazing and setting. Plan for roughly 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough Base:
Whisk together the flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract and mix until combined.
2. Mix Wet and Dry Ingredients & Chill:
Gradually add the dry ingredients to the butter mixture until a soft dough forms. Wrap the dough in plastic wrap, then chill it in the refrigerator for at least 1 hour to make it easier to roll.
3. Make Cinnamon Sugar & Roll Dough:
In a small bowl, combine brown sugar and cinnamon. On a lightly floured surface, roll the chilled dough into a neat 12×8 inch rectangle. Sprinkle the cinnamon sugar evenly over the dough, then sprinkle the sanding sugar on top for extra texture and sparkle.
4. Roll and Chill Dough Log:
Starting from a long edge, carefully roll the dough into a tight log. Wrap it in plastic wrap and refrigerate for another 30 minutes to firm up the roll for slicing.
5. Slice and Bake Cookies:
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Remove the chilled dough log and slice it into 1/4 to 1/2 inch thick rounds. Place slices on baking sheets about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden and centers are set but still soft.
6. Prepare and Drizzle Glaze:
While cookies cool on a rack, mix powdered sugar, milk, and vanilla in a small bowl until smooth and pourable. Drizzle the glaze over the cooled cookies in a zigzag pattern.
7. Serve and Enjoy:
Let the glaze set for a few minutes, then enjoy your soft, cinnamon-swirl sugar cookies that taste just like a cinnamon roll in cookie form!
Can I Use Frozen Dough for This Recipe?
Yes! You can freeze the prepared dough log wrapped tightly in plastic wrap for up to 2 months. Thaw it in the refrigerator overnight before slicing and baking as directed.
Can I Substitute Butter with Margarine or Oil?
Butter provides the best flavor and texture, but you can use margarine if needed. Avoid using oil as it will change the dough consistency and may make the cookies too soft or greasy.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container or freezer bag for up to 3 months. Thaw before serving.
Can I Make the Cinnamon Sugar Filling Sweeter or Spicier?
Absolutely! Adjust the amount of brown sugar to make it sweeter or add extra ground cinnamon or a pinch of nutmeg for a warmer, spicier flavor to suit your taste.
