Cinnamon Roll Sugar Cookies are the perfect sweet treat that combines the soft texture of sugar cookies with the warm, cozy flavors of cinnamon rolls. You get that lovely cinnamon-sugar swirl in every bite, and they’re topped with a little drizzle of icing that makes them feel extra special. They’re soft but have just enough cookie crunch to keep things interesting.
I love making these cookies when I want something that tastes like a cinnamon roll but is quicker and easier to share. They’re such a fun twist on classic sugar cookies, and the cinnamon swirl always gets rave reviews from friends and family. One tip I’ve learned is to chill the dough before rolling to help keep that swirl neat and the cookies nice and soft after baking.
These cookies are great for any day you want a little sweet pick-me-up or for holiday gatherings when everyone’s craving that warm cinnamon spice. I often serve them with a simple cup of coffee or hot chocolate, and they always bring an extra smile to the table. If you have leftovers (which is rare!), they warm up really well in the microwave for a few seconds, almost like having fresh cinnamon rolls all over again.
Key Ingredients & Substitutions
Flour: All-purpose flour gives these cookies their soft yet sturdy texture. You can swap half with whole wheat flour for a nuttier flavor, but keep an eye on how the dough handles rolling.
Butter: Unsalted butter is the base for flavor and texture. If needed, use salted butter but reduce added salt slightly. For dairy-free, try a vegan butter substitute.
Sugars: Granulated sugar sweetens and adds structure, while brown sugar in the swirl creates that classic cinnamon roll richness. Light brown sugar works great if that’s what you have.
Cinnamon: Use ground cinnamon in the swirl for warm spice. If unavailable, ground nutmeg or pumpkin pie spice can give an interesting twist.
Icing: Powdered sugar with a touch of milk and vanilla creates the glaze. For a dairy-free option, use almond or oat milk. Adjust thickness by adding a little more or less milk.
How Do You Create the Perfect Cinnamon Swirl in These Cookies?
Nailing the cinnamon swirl means rolling and chilling the dough carefully. Here’s my method:
- Roll each half of dough evenly into a rectangle to get a uniform swirl.
- Sprinkle the cinnamon-sugar mix evenly over the dough so every slice has that classic cinnamon roll flavor.
- Roll the dough tightly starting from the long edge to get clear spiral layers—this helps the swirl stay intact while baking.
- Chill the rolled logs in the fridge for at least 1 hour. This step firms up the dough, making it easier to slice without squishing the cookies and keeps the swirl neat.
- Slice the logs carefully with a sharp knife into even rounds before baking for consistent cookie size and swirl appearance.
This gives you that beautiful cinnamon roll look and a soft texture inside, while the icing on top finishes them off with a sweet touch.
Equipment You’ll Need
- Mixing bowls – for combining dry and wet ingredients separately with ease.
- Electric mixer – makes creaming butter and sugar quick and smooth.
- Rolling pin – to roll the dough evenly into rectangles for the cinnamon swirl.
- Sharp knife – for slicing the chilled dough logs into even cookie rounds.
- Baking sheets lined with parchment paper – keeps cookies from sticking and helps with even baking.
- Whisk or small bowl – to mix the icing smoothly before drizzling over cookies.
Flavor Variations & Add-Ins
- Swap cinnamon for pumpkin pie spice during fall to add warming nutmeg and cloves.
- Add chopped nuts like pecans or walnuts to the cinnamon sugar swirl for crunch and richness.
- Use cream cheese frosting instead of glaze for a richer topping that mimics classic cinnamon roll icing.
- Mix mini chocolate chips into the dough before rolling for a sweet chocolate twist.
How to Make Cinnamon Roll Sugar Cookies?
Ingredients You’ll Need:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar (for cinnamon swirl)
- 1 tablespoon milk (optional for drizzling icing)
For the icing:
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 1 hour to chill the dough, around 12 minutes bake time, plus a few minutes for icing and cooling. Plan on a little over 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the dry ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mix aside for now.
2. Cream the butter and sugar:
In a large bowl, use an electric mixer to beat the softened butter together with 1 cup of granulated sugar until the mixture is light and fluffy—about 2 to 3 minutes.
3. Add egg and vanilla:
Beat in the egg and vanilla extract until everything is well combined.
4. Combine wet and dry ingredients:
Slowly add your dry ingredients to the wet mixture, mixing on low speed just until everything is combined. Try not to overmix, or the cookies could get tough.
5. Roll and create cinnamon swirl:
Divide the dough into two equal parts. On a lightly floured surface, roll each piece into a 9×12 inch rectangle. Mix together the brown sugar, cinnamon, and remaining 1/2 cup of granulated sugar. Sprinkle this cinnamon-sugar evenly over one dough rectangle.
6. Roll up the dough and chill:
Starting at a long side, roll the dough tightly into a log and pinch the seam to seal it. Repeat for the second piece. Wrap each log in plastic wrap and chill them in the refrigerator for at least 1 hour to firm up.
7. Slice and bake:
Preheat your oven to 350°F (175°C). Remove the chilled logs and slice them into rounds about 1/4 to 1/3 inch thick. Place the cookie slices on a parchment-lined baking sheet about 2 inches apart.
8. Bake the cookies:
Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
9. Prepare the icing:
While your cookies bake, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to get your desired glaze thickness.
10. Drizzle icing and cool:
Let the cookies cool on the baking sheet for a few minutes, then drizzle the cooled cookies with your icing. Allow the icing to set before serving.
11. Enjoy and store:
These cookies taste best fresh but can be kept in an airtight container for several days. Enjoy your soft, cinnamon-spiced treats with a sweet glaze!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the rolled dough logs wrapped tightly in plastic wrap. When ready to bake, thaw them overnight in the fridge before slicing and baking as directed.
How Should I Store Leftover Cinnamon Roll Sugar Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.
Can I Substitute the Cinnamon Sugar Swirl Filling?
Absolutely! Try mixing brown sugar with nutmeg or pumpkin spice instead of cinnamon for a fun seasonal twist. You can also add finely chopped nuts for extra texture.
Can I Make These Cookies Ahead of Time?
Yes, prepare the dough logs and chill them up to 24 hours before baking. Just slice and bake when ready for fresh cookies anytime.