Are these sugar cookie cinnamon rolls or actual cookies?

They’re cookies that mimic the look and flavor of cinnamon rolls—so not yeast-based or doughy like a traditional roll, but just as satisfying.

Can I make the dough in advance?

Absolutely! You can refrigerate it for up to 3 days or freeze the logs for a month.

Do I need to use a glaze?

Not necessarily, but it really elevates the “cinnamon roll” look and flavor. A vanilla or cream cheese glaze works perfectly.

Can I use premade sugar cookie dough?

You can, but homemade gives you better texture, flavor, and structure for slicing and baking.

Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze extras for longer storage.

Easy Cinnamon Roll Sugar Cookies Recipe

Description

Soft, chewy sugar cookies swirled with a brown sugar cinnamon filling and topped with a simple vanilla glaze. These Cinnamon Roll Sugar Cookies taste just like your favorite breakfast treat—in cookie form!

Ingredients

Scale

1 cup unsalted butter, softened
1⅓ cups granulated sugar
1¾ teaspoons pure vanilla extract
1 large egg
1 large egg yolk
2¾ cups all-purpose flour
¾ teaspoon baking powder
1 teaspoon cornstarch
¼ teaspoon salt
2 tablespoons unsalted butter, melted (for filling)
1/3 cup brown sugar (for filling)
1 tablespoon ground cinnamon (for filling)
1/2 cup powdered sugar (for optional glaze)
1–2 tablespoons milk or cream (for optional glaze)
1/2 teaspoon vanilla extract (for optional glaze)

Instructions

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add in the vanilla extract, the egg, and egg yolk. Beat until well combined.
In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined and a soft dough forms.
Divide the dough in half and shape into flat discs. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to overnight).
On a lightly floured surface, roll one portion of the chilled dough into a 9×12-inch rectangle.
Brush the surface with half of the melted butter. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle half evenly over the dough.
Starting from the long side, roll the dough into a tight log. Wrap in plastic wrap and freeze for 30–45 minutes, or until firm enough to slice.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the chilled dough log into 1/2-inch rounds. Place cookies 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, until edges are lightly golden and centers are set.
Cool on the pan for 5 minutes, then transfer to a wire rack.
Optional glaze: whisk powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over cooled cookies.

Notes

Don’t skip chilling the dough—this helps maintain the swirl and shape.
Freeze unbaked dough logs for up to 1 month. Slice and bake from frozen as needed.
Let cookies cool completely before glazing so it doesn’t melt off.
Use unflavored dental floss for clean slicing if your knife is sticking.

Prep Time: 1 hour 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165
Sugar: 12g
Sodium: 65mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0.5g
Protein: 2g
Cholesterol: 25mg

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