Cinnamon Roll Sugar Cookies are a sweet treat that combine the soft, tender texture of sugar cookies with the delicious swirls of cinnamon sugar that remind me of my favorite cinnamon rolls. They have just the right amount of cinnamon spice and sugar sweetness, making them perfect for any time you want a cozy and comforting cookie.
I love making these cookies when I want something a little special but still easy to share. The cinnamon swirl inside the cookie gives it a fun twist, and I like to add a simple glaze on top to make them extra shiny and tasty. It’s a great way to bring a bit of that fresh-baked cinnamon roll feeling into a classic cookie shape.
These cookies always get compliments when I bring them to gatherings or just have them with a cup of tea or coffee at home. They’re a lovely mix between soft and chewy, and the smell while they bake fills the whole house with warmth. If you enjoy cinnamon and sugar, these cookies will quickly become one of your favorites too!
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect here for a balanced texture. For gluten-free needs, try a 1:1 gluten-free flour blend but expect a slightly different chew.
Butter & Sour Cream: Butter adds richness and helps the cookie spread, while sour cream keeps the cookies soft and tender. Greek yogurt works well too.
Cinnamon Sugar Filling: Brown sugar melts into the dough for that soft caramel flavor, and cinnamon spices it up. You can adjust cinnamon amount to your liking.
Glaze: Simple powdered sugar glaze gives that classic cinnamon roll look. Use almond or oat milk as a milk substitute for dairy-free versions.
How Do You Roll and Slice the Dough to Get Perfect Swirls?
Rolling the dough tightly is key to clear cinnamon swirls:
- Roll out dough evenly into a thin rectangle, about ¼ inch thick.
- Spread melted butter, then evenly sprinkle cinnamon sugar over the surface.
- Start rolling from the long side, keeping it tight but not squeezing out the sugar.
- Wrap the log in plastic wrap and chill for at least 30 minutes; this firms up the dough for clean slicing.
- Use a sharp knife to slice ½-inch rounds gently so swirls stay intact.
This method helps your cookies hold their pretty cinnamon roll shape when baked.
Equipment You’ll Need
- Mixing bowls – for combining dry and wet ingredients separately; easy to manage the dough.
- Electric mixer – makes creaming butter and sugar quick and smooth.
- Rolling pin – helps you roll the dough evenly into a rectangle for perfect swirls.
- Sharp knife or bench scraper – to slice the rolled dough into clean, even cookie rounds.
- Baking sheets lined with parchment paper – prevents sticking and makes cleanup easier.
- Wire cooling rack – lets the cookies cool evenly without getting soggy on the bottom.
- Small bowl and whisk – to mix the glaze smoothly before drizzling.
Flavor Variations & Add-Ins
- Swap brown sugar for maple sugar in the cinnamon filling for a unique, warm flavor twist.
- Add chopped nuts like pecans or walnuts to the cinnamon sugar for crunch and texture.
- Mix mini chocolate chips into the dough for a sweet surprise inside the cookie swirls.
- Drizzle with cream cheese frosting instead of glaze for a richer, classic cinnamon roll taste.
Cinnamon Roll Sugar Cookies
Ingredients You’ll Need:
For the Sugar Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt (for moisture and tenderness)
For the Cinnamon Swirl:
- ½ cup packed brown sugar (light or dark)
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Time Needed:
This recipe takes about 15 minutes to prepare, 30 minutes to chill the rolled dough, 10-12 minutes to bake, plus a few minutes to cool and drizzle the glaze. So, expect around 1 hour total from start to finish, mostly hands-off during chilling and cooling.
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk the flour, baking powder, and salt together. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Mix in the sour cream to add moisture and tenderness to the dough.
2. Combine Ingredients:
Add the dry ingredients gradually into the wet ingredients, mixing just until combined. Be careful not to overmix so the cookies stay soft.
3. Roll Out the Dough:
Lightly flour your work surface and roll out the dough into a large rectangle about ¼ inch thick. This will be the base for the cinnamon swirl.
4. Add the Cinnamon Swirl:
In a small bowl, mix together the brown sugar and ground cinnamon. Brush the melted butter evenly over the dough rectangle, then sprinkle the cinnamon sugar mixture on top. Press gently so the cinnamon sugar sticks to the buttered dough.
5. Form the Cookie Rolls:
Carefully roll up the dough starting from one long edge, rolling tightly like a cinnamon roll. Wrap the dough log in plastic wrap and chill it in the refrigerator for about 30 minutes to firm up for easier slicing.
6. Slice and Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled dough roll into ½-inch thick rounds and place them on the baking sheets, leaving about 2 inches of space between each cookie.
Bake for 10-12 minutes, until the edges are just lightly golden and the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Prepare and Add the Glaze:
While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable. Drizzle it over the cooled cookies for that classic cinnamon roll look and extra sweetness.
8. Serve and Enjoy:
Allow the glaze to set before serving. Enjoy your soft, cinnamon-swirled sugar cookies with the sweet finish of glaze!
Can I Use Frozen Dough for This Recipe?
Yes! After rolling the dough into a log, wrap it tightly in plastic wrap and freeze it. When ready to bake, thaw in the fridge overnight before slicing and baking as directed.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and thaw at room temperature before glazing or serving.
Can I Substitute the Sour Cream?
Absolutely! Greek yogurt is a great one-to-one substitute for sour cream and will provide the same moisture and tenderness in the dough.
What If I Don’t Have Brown Sugar for the Cinnamon Swirl?
You can use coconut sugar or mix white sugar with a little molasses for a similar flavor and texture. Just keep the amount the same as the recipe calls for.
