Cinnamon Roll Sugar Cookies
Simple make-ahead slice and bake Cinnamon Roll Sugar Cookies...are the best cookie to enjoy this holiday season! Every bite is buttery, sweet, cinnamon-y, and tastes just like a cinnamon roll. So delicious!
Ingredients
Cookies
- 7½ Tablespoons unsalted butter room temperature
- 7 Tablespoons granulated sugar
- 1 large egg room temperature
- ¾ teaspoon vanilla extract
- 1½ cups all purpose flour*
- ½ teaspoon salt
- ¼ teaspoon baking powder
Filling
- ¼ cup unsalted butter room temperature
- ¼ cup brown sugar firmly packed
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon salt
- 2 Tablespoons all purpose flour
- ½ teaspoon vanilla extract
Icing
- ⅓ cup powdered sugar sifted
- 1½ teaspoon whole milk
- ½ teaspoon vanilla extract
Instructions
Filling
- Cream butter in small bowl with an electric mixer.
- Add brown sugar, cinnamon, salt, flour, and vanilla.
- Beat until well combined and creamy. Set aside.
Cookies
- In a medium bowl, beat butter and sugar with an electric mixer until smooth and creamy, about 1-2 minutes.
- Add egg and vanilla.
- Beat until well incorporated.
- Add flour, salt, and baking powder.
- Mix only to blend.
- Turn dough out onto a lightly floured piece of parchment.
- Roll into a 9 inch x 11 inch rectangle.
- Spread filling over entire surface of dough.
- Starting with the long side, roll up jellyroll-style.
- Wrap up in parchment, tucking ends under.
- Refrigerate at least 2 hours.
- When ready to bake, heat oven to 375℉.
- Line 2 sheet pans with parchment paper. Set aside.
- Slice dough roll into ½ inch slices.
- Place on prepared sheet pans.
- Bake for 12 minutes, or until just starting to color around the edges.
Icing
- Combine all ingredients in a small bowl.
- Beat until smooth.
- Drizzle over cooled cookies.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
- Be careful to not over-mix the cookie dough!
- Try and roll the cookies as tight as you can.
- Don't skip refrigerating the dough!
- You can refrigerate the dough overnight, if desired.
- To get evenly sized cookies, use a ruler or tape measure to ensure each cookie is the same size.
- Make sure to use a sharp knife to cut the cookies!
- For clean cuts, be sure to clean your knife after each slice.
- Let the cookies cool on the pan before moving them.
Nutrition
Serving: 1cookieCalories: 129kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 25mgSodium: 80mgPotassium: 22mgFiber: 0.5gSugar: 9gVitamin A: 207IUVitamin C: 0.01mgCalcium: 14mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.