Print

Cinnamon Roll Sugar Cookies

cinnamon roll sugar cookies - featured image
Print Recipe

These soft-baked cinnamon roll sugar cookies combine the nostalgic flavors of classic cinnamon rolls with the ease of sugar cookies. Swirled with cinnamon-sugar filling and topped with a cream cheese glaze, they’re the perfect cozy treat for fall gatherings or midnight snacks.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream or plain Greek yogurt
  • ¼ cup unsalted butter, melted (for filling)
  • ½ cup brown sugar, packed (for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • Pinch of salt (for filling)
  • 2 ounces cream cheese, softened (for glaze)
  • 1 tablespoon unsalted butter, softened (for glaze)
  • ¾ cup powdered sugar (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 1–2 tablespoons milk (dairy or non-dairy, as needed for glaze consistency)

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  2. In another bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add egg and vanilla extract, beating until combined. Mix in sour cream or Greek yogurt.
  3. Gradually add dry ingredients to wet, mixing just until combined. Dough should be soft but not sticky; add 1 tablespoon flour if needed.
  4. Cover dough and chill for at least 20 minutes while preparing the filling.
  5. For the cinnamon filling, mix melted butter, brown sugar, cinnamon, and a pinch of salt in a small bowl until smooth.
  6. Place dough between two sheets of parchment paper and roll into a rectangle about ¼-inch thick (roughly 10 x 12 inches). Remove top parchment.
  7. Gently spread cinnamon filling over dough, leaving a ½-inch border on one long side.
  8. Starting at the opposite long edge, roll up the dough tightly into a log. Chill the log for 10–15 minutes to firm up.
  9. Preheat oven to 350°F. Line a baking sheet with parchment or silicone mat. Slice log into ½-inch thick cookies (18–20 cookies). Place on baking sheet, spaced 2 inches apart.
  10. Bake for 10–12 minutes, until edges are set and centers are just barely golden. Do not overbake.
  11. Let cookies cool on the sheet for 3–5 minutes, then transfer to wire rack.
  12. For the glaze, beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Adjust milk for desired thickness.
  13. Once cookies are cool, drizzle glaze generously over each cookie.

Notes

Chill dough for neater swirls and softer cookies. Don’t overmix after adding flour. Use parchment for rolling to prevent sticking. For clean slices, use a sharp knife dipped in flour. Watch baking time closely—cookies should be soft. Glaze consistency can be adjusted with milk or powdered sugar. For gluten-free or vegan adaptations, substitute ingredients as needed.

Nutrition

Keywords: cinnamon roll cookies, sugar cookies, fall baking, soft cookies, cream cheese glaze, easy dessert, cinnamon swirl, holiday cookies

Find it online: https://yumyep.com/cinnamon-roll-sugar-cookies-best-easy-fall-soft-bake-recipe/