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Close up photo of pale blonde sugar cookies with a dark brown baked cinnamon sugar filling and glossy white icing zigzags.

The Ultimate Cinnamon Roll Sugar Cookies

These stunning Cinnamon Roll Sugar Cookies feature a soft-baked pale blonde base, a tightly spiraled dark brown cinnamon sugar filling, and a thick glossy white vanilla icing drizzle. Perfect for any dessert lover!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Roll Sugar Cookies Ingredients
  • 1/2 cup unsalted butter softened to room temperature (113g)
  • 1 cup granulated white sugar (200g)
  • 1 large egg room temperature (50g)
  • 1 tsp vanilla extract (5ml)
  • 2 1/4 cups all-purpose flour spooned and leveled (280g)
  • 1/2 tsp baking powder (2.5g)
  • 1/2 tsp salt (3g)
  • 1/4 cup unsalted butter softened for filling (56g)
  • 1/2 cup dark brown sugar packed (100g)
  • 1 tbsp ground cinnamon (8g)
  • 1 cup powdered sugar (120g)
  • 2 tbsp heavy cream (30ml)
  • 1/2 tsp vanilla extract (2.5ml)

Equipment

  • 1 Rolling Pin Essential for flattening the dough into an even rectangle.
  • 3 Parchment Paper Used for rolling the dough and lining the baking sheets.
  • 1 Piping Bag Used to create the irregular zigzag icing patterns.

Method
 

Making the Cinnamon Roll Sugar Cookies
  1. In a large bowl, beat 1/2 cup softened butter and 1 cup granulated sugar for 2-3 minutes until light and fluffy.
  2. Add the egg and 1 tsp vanilla extract, beating until fully incorporated and pale in color.
  3. Whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients on low speed until just combined.
  4. Place dough between two sheets of parchment paper. Roll into a 9x13 inch rectangle, 1/4-inch thick.
  5. Spread 1/4 cup softened butter over the dough rectangle. Sprinkle the dark brown sugar and cinnamon evenly over the top.
  6. Starting from the long edge, tightly roll the dough into a log. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours.
  7. Preheat oven to 350°F (175°C). Slice the chilled log into 1/2-inch thick rounds. Bake on parchment-lined sheets for 10-12 minutes until pale blonde.
  8. Whisk powdered sugar, heavy cream, and 1/2 tsp vanilla extract until thick and glossy. Drizzle in irregular zigzags over the cooled cookies.

Notes

Tip 1: Always chill your dough log fully to prevent the cookies from spreading in the oven.
Tip 2: Use unflavored dental floss instead of a knife to slice the log for perfectly round cookies without squished edges.