Cinnamon Roll Sugar Cookies are a fun twist on two favorite treats rolled into one! These cookies have that soft, buttery sugar cookie base with a swirl of cinnamon sugar right in the middle, making each bite taste like a mini cinnamon roll. They’re sweet, a little gooey, and perfect for anyone who loves that classic cinnamon roll flavor without all the fuss of baking an actual roll.
I love making these cookies when I want something cozy and sweet but quicker to bake. They’re great for sharing because everyone always asks for more once they taste them! One tip of mine is to chill the dough a bit before baking — it helps keep the cookie shape nice and lets the cinnamon swirl stand out beautifully. It also makes the flavor pop even more, which I always appreciate.
For serving, I like to enjoy these cookies warm with a cup of tea or coffee. Sometimes I even add a little cream cheese frosting drizzle on top for an extra special touch, but they’re just as good plain. These cookies remind me of cozy mornings and sharing simple treats with family or friends, making them a sweet little hug in cookie form.
Key Ingredients & Substitutions
Flour: All-purpose flour works best for a soft, tender cookie. For a gluten-free version, you can use a gluten-free flour blend, but add a bit of xanthan gum for structure.
Butter: Unsalted butter gives the richest flavor. If you’re short on butter, margarine can work, but the flavor won’t be as rich. Don’t use oil here since it changes the texture.
Sugars: Granulated sugar helps the cookie rise and stay soft, while brown sugar adds moisture and that deep cinnamon roll flavor. You can swap brown sugar for coconut sugar for a subtle caramel twist.
Cinnamon: This is the star spice! Fresh, ground cinnamon works best. If you’re out, you could mix a little ground nutmeg or allspice for a warm flavor boost.
Milk: Adds moisture and helps the dough come together. If you’re dairy-free, use almond milk, oat milk, or any plant-based milk without strong flavors.
Glaze: Powdered sugar mixed with milk and vanilla is classic. For a thicker glaze, add more powdered sugar. You can also swap vanilla for almond extract for a nutty twist.
How Do You Make the Perfect Cinnamon Swirl in These Cookies?
The cinnamon swirl is what makes these cookies special, and rolling the dough tightly without cracks is key.
- Roll the dough evenly on a floured surface into a rectangle—about 10×15 inches.
- Sprinkle the cinnamon sugar evenly but avoid piling too much in one spot, so it spreads well when rolled.
- Start rolling from one of the long edges slowly and tightly—this keeps all the layers together and creates a nice swirl.
- Use a sharp knife to slice the log cleanly into even pieces to keep the swirl pattern intact.
- Chill the sliced cookies on the baking sheet for 10 minutes before baking—this helps maintain their shape while baking.
With a little patience here, you get those beautiful cinnamon roll swirls that make these cookies look as good as they taste!
Equipment You’ll Need
- Mixing bowls – for combining your dough and cinnamon sugar evenly without making a mess.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Rolling pin – helps roll out the dough evenly for a nice cinnamon swirl.
- Sharp knife or bench scraper – to cut the dough log cleanly into even cookie slices.
- Baking sheets – you’ll bake the cookies on these; use parchment paper to prevent sticking and make cleanup easy.
- Wire cooling rack – lets the cookies cool evenly and keeps the bottoms from getting soggy.
Flavor Variations & Add-Ins
- Swap cinnamon for pumpkin spice in fall for a cozy twist that adds warmth and extra spice flavors.
- Add chopped nuts like pecans or walnuts to the cinnamon sugar for crunch and a nutty contrast.
- Mix mini chocolate chips into the dough for a sweet surprise in every bite—this pairs nicely with the cinnamon.
- Top the cookies with a cream cheese frosting instead of glaze for an extra rich, tangy flavor, just like classic cinnamon rolls.
Cinnamon Roll Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk (as needed for dough consistency)
- ½ cup brown sugar, packed
- 1 ½ tablespoons ground cinnamon
- 2 tablespoons granulated sugar (optional, for extra cinnamon sugar sprinkle)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10-12 minutes to bake. Allow a few extra minutes for cooling and drizzling the glaze. Overall, plan for around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, beat softened butter and granulated sugar until light and fluffy. Then beat in the egg and vanilla extract. Gradually add your flour mixture and mix until combined. If your dough feels dry, add milk one tablespoon at a time until it’s soft but not sticky.
2. Roll and Fill the Dough:
On a floured surface, roll the dough into a rectangle about 10 by 15 inches. In a small bowl, combine brown sugar, cinnamon, and optional sugar. Sprinkle this cinnamon sugar mixture evenly over the dough. Starting from one of the longer edges, carefully roll the dough tightly into a log shape.
3. Slice, Bake, and Glaze:
Cut the rolled log into ½ to ¾ inch thick slices using a sharp knife. Place the slices on your prepared baking sheets spaced about 2 inches apart. Bake for 10 to 12 minutes, until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cooling, whisk together powdered sugar, milk, and vanilla for the glaze and drizzle it over the cookies. Let the glaze set before enjoying your cinnamon roll sugar cookies!
Can I Use Frozen Dough for This Recipe?
Yes! You can prepare the dough ahead and freeze it. Wrap the rolled dough log tightly in plastic wrap and freeze for up to 1 month. When ready to bake, thaw it in the fridge overnight, then slice and bake as usual.
Can I Substitute Butter With Margarine or Oil?
Butter gives the best flavor and texture, but you can use margarine if needed. Avoid oil, as it can make the dough too soft and affect the swirl. Keep in mind margarine may change taste slightly.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, place a slice of bread in the container to help maintain moisture. You can also freeze baked cookies for up to 2 months.
Can I Make These Cookies Without the Glaze?
Absolutely! The glaze is optional and adds sweetness and a pretty finish. The cookies are delicious on their own, especially warm when the cinnamon flavor shines through perfectly.
