If you love cinnamon rolls and sugar cookies, you’re in for a delightful surprise! These Cinnamon Roll Sugar Cookies combine the soft, buttery texture of sugar cookies with the warm, spiced flavor of cinnamon rolls. Perfect for holidays, parties, or simply indulging in a sweet craving, these cookies are as fun to make as they are delicious to eat.
Ingredients:
Cinnamon Sugar Filling:
- 4 tablespoons unsalted butter, softened
- ⅓ cup brown sugar, packed
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch of salt
Cookies:
- 1 cup unsalted butter, softened but still cool to the touch
- 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
Instructions:
- Prepare the Cinnamon Sugar Filling : In a small bowl, mix together softened butter, brown sugar, flour, cinnamon, and a pinch of salt until a smooth, spreadable paste forms. Set aside.
- Make the Cookie Dough : In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add vanilla extract, the egg, and the egg yolk, beating until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Roll and Fill the Dough : Divide the dough in half for easier handling. Roll out one portion into a rectangle, about ¼ inch thick, on a lightly floured surface. Spread half of the cinnamon sugar filling evenly over the rolled-out dough, leaving a small border around the edges. Starting from one long edge, roll the dough into a tight log. Wrap the log in plastic wrap and repeat with the remaining dough and filling. Refrigerate the logs for at least 1 hour to firm up.
- Slice and Bake : Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled logs into ¼-inch-thick cookies and place them on the prepared baking sheets, spaced about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool and Serve : Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or store in an airtight container for up to a week.
Conclusion:
Cinnamon Roll Sugar Cookies are the best of both worlds: soft, buttery sugar cookies swirled with a rich cinnamon-sugar filling. They’re easy to make, beautiful to look at, and absolutely delicious. Perfect for any occasion, they’ll quickly become a favorite in your cookie rotation. Bake a batch today and savor the magic!
Cinnamon Roll Sugar Cookies: A Sweet and Spiced Treat
Cinnamon Roll Sugar Cookies are a delightful mashupof cinnamon rolls and sugar cookies, featuring a buttery cookie dough and asweet cinnamon swirl.
Ingredients
Cinnamon Sugar Filling:
- 4 tablespoons unsalted butter softened
- ⅓ cup brown sugar packed
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch of salt
Cookies:
- 1 cup unsalted butter softened but still cool to the touch
- 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
Instructions
- Prepare the Cinnamon Sugar Filling : In a small bowl, mix together softened butter, brown sugar, flour, cinnamon, and a pinch of salt until a smooth, spreadable paste forms. Set aside.
- Make the Cookie Dough : In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add vanilla extract, the egg, and the egg yolk, beating until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Roll and Fill the Dough : Divide the dough in half for easier handling. Roll out one portion into a rectangle, about ¼ inch thick, on a lightly floured surface. Spread half of the cinnamon sugar filling evenly over the rolled-out dough, leaving a small border around the edges. Starting from one long edge, roll the dough into a tight log. Wrap the log in plastic wrap and repeat with the remaining dough and filling. Refrigerate the logs for at least 1 hour to firm up.
- Slice and Bake : Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled logs into ¼-inch-thick cookies and place them on the prepared baking sheets, spaced about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool and Serve : Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or store in an airtight container for up to a week.