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Okay, friends, let’s talk Cinnamon Roll Sugar Cookies! Seriously, who doesn’t love a good cinnamon roll? But, let’s be real, sometimes you just want that flavor without all the fuss. That’s where these babies come in. We’re talking all the warm, gooey, cinnamon-y goodness you crave, but in a super easy sugar cookie form. My first time making these, I was *supposed* to be making actual cinnamon rolls for a brunch. Time got away from me (oops!), and I threw these together instead. Best. Mistake. Ever. Seriously, they were gone in minutes! The secret? That brown sugar cinnamon swirl, baked into a melt-in-your-mouth sugar cookie. Trust me, once you try these, you might just ditch the traditional cinnamon roll recipe for good!
Why You’ll Love These Cinnamon Roll Sugar Cookies
Okay, so why should you even bother with these Cinnamon Roll Sugar Cookies? Let me tell you:
- **Easy Peasy:** Seriously, these are *way* easier than making actual cinnamon rolls. Less rising, less kneading…more eating!
- Flavor Bomb:** You get that fantastic cinnamon roll taste – that warm, gooey cinnamon swirl – in every single bite.
- Fun Factor:** Who doesn’t love combining two amazing desserts? It’s like a party in your mouth! Plus, they’re seriously cute.
- Quick Fix:** That cinnamon roll craving hits hard sometimes. This recipe is faster than ordering delivery, and you probably have everything you need already.
Ingredients for Cinnamon Roll Sugar Cookies
Alright, let’s gather our goodies! Here’s what you’ll need to whip up these amazing Cinnamon Roll Sugar Cookies. I always double-check my pantry *before* I get started. Nothing’s worse than realizing you’re out of butter halfway through, am I right?
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened (Seriously, softened is key! Don’t even *think* about using it straight from the fridge.)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract (the *good* stuff!)
- 3 cups all-purpose flour (I usually just use regular, but you can totally experiment with other flours, too!)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cinnamon Swirl Filling:
- 1/4 cup unsalted butter, melted (Careful, don’t burn it!)
- 1/4 cup packed light brown sugar (Make sure it’s packed! We want that extra molasses-y goodness.)
- 2 teaspoons ground cinnamon (I like a *generous* 2 teaspoons, but hey, I’m a cinnamon fanatic! Adjust to your taste.)
Glaze:
- 2 cups powdered sugar (Sift it if you wanna be fancy – or if it’s clumpy! Nobody likes a lumpy glaze.)
- 1/4 cup milk (I usually use whole milk, but whatever you’ve got on hand works!)
- 1/2 teaspoon pure vanilla extract (Yep, more vanilla! Can’t get enough, haha!)
How to Make Cinnamon Roll Sugar Cookies: Step-by-Step
Okay, buckle up, buttercups! Let’s get down to the nitty-gritty of making these Cinnamon Roll Sugar Cookies. Don’t worry, I’ll walk you through it. Just follow along, and you’ll be swimming in cinnamon-y goodness in no time! I always like to read through the whole recipe *before* I start, just to make sure I’m not missing anything crucial. You should do that too!
- Cream Together Butter and Sugar: In a large bowl (I use my stand mixer for this, but a hand mixer works too!), cream together that softened butter and granulated sugar. You want it light and fluffy – like a cloud! This usually takes about 3-5 minutes. Don’t rush it!
- Add Eggs and Vanilla: Beat in those eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the vanilla. That vanilla smell is just the best, isn’t it?
- Combine Dry Ingredients: In a *separate* bowl, whisk together the flour, baking powder, and salt. This part’s important! You don’t want pockets of baking powder in your cookies.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Overmixing = tough cookies. And nobody wants that. A few streaks of flour are okay at this point.
- Divide the Dough: Divide that beautiful dough in half. This just makes it easier to work with, trust me.
- Roll It Out: On a lightly floured surface (key word: *lightly*!), roll out one half of the dough into a 12×16 inch rectangle. Eyeballing it is fine. We’re not aiming for perfection here!
- Cinnamon Swirl Time!: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Mmm, that smells amazing! Spread this mixture *evenly* over the rolled-out dough rectangle. The more even, the more cinnamon-y goodness in every bite!
- Roll It Up Tight: Starting from one long edge, tightly roll up the dough into a log. Like you’re making a jelly roll! The tighter the roll, the better the swirl.
- Chill Out: Wrap that log in plastic wrap (I sometimes use parchment, too, if I’m out of plastic wrap) and chill for at least 2 hours. This is *crucial*! The dough needs to be firm enough to slice without making a mess. I usually do this for longer, honestly. Sometimes even overnight! Repeat with the remaining dough.
- Preheat and Slice: Preheat your oven to 350°F (175°C). While the oven’s preheating, slice the chilled dough logs into 1/4-inch thick rounds. A sharp knife is your friend here!
- Bake ‘Em Up: Place the cookies on ungreased baking sheets. I usually use parchment paper for easy cleanup (and to prevent sticking!). Bake for 8-10 minutes, or until the edges are *lightly* golden. Watch them closely! Ovens can be tricky.
- Cool and Glaze: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. While they’re cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the cookies are cool, drizzle that glaze over them! Or dip them! I won’t judge!
Tips for the Best Cinnamon Roll Sugar Cookies
Okay, let’s talk tips and tricks! I’ve made these Cinnamon Roll Sugar Cookies *a lot*, and I’ve definitely learned a few things along the way. Here’s how to make sure yours turn out perfect every time!
- Don’t Skip the Chill Time: Seriously, that chill time is non-negotiable. The dough needs to be firm, or you’ll end up with flattened, melty cookies. I know it’s hard to wait, but trust me!
- Watch the Baking Time: These cookies bake up fast! Keep a close eye on them, especially during the last few minutes. You want the edges to be lightly golden, not burnt!
- Glaze Consistency is Key: If your glaze is too thick, add a *tiny* bit more milk. If it’s too thin, add a bit more powdered sugar. You want it to be pourable but not watery.
I remember once, I didn’t chill the dough long enough. What a mess! The cookies spread all over the baking sheet and looked like one giant, sad cinnamon roll pancake. Live and learn, right?
Ingredient Notes and Substitutions for Cinnamon Roll Sugar Cookies
So, you wanna tweak these Cinnamon Roll Sugar Cookies? Totally get it! Here’s the lowdown on some key ingredients and some possible swaps you can make. Don’t be afraid to experiment! (But maybe not *too* much on your first try, haha!)
- Flour Power: I usually just use regular all-purpose flour, and it works great. But if you’re feeling fancy, you could try bread flour for a chewier cookie. Gluten-free? Go for a 1-to-1 gluten-free baking flour. Just check the package directions; you might need to add a little extra liquid.
- Sweet Talk: I love the depth of flavor that brown sugar gives to the swirl, but if you’re out, you can use granulated sugar in a pinch. It just won’t be quite as caramelly, ya know? And for the dough, stick with granulated sugar for the best texture.
- Butter, Baby!: Real butter is *always* my go-to. It just tastes better, plain and simple. But if you’re dairy-free, you can use a vegan butter substitute. Just make sure it’s a *good* one! The cheap stuff can be kinda…weird.
Make-Ahead and Storage Tips for Cinnamon Roll Sugar Cookies
Okay, so you wanna plan ahead? Awesome! These Cinnamon Roll Sugar Cookies are actually *perfect* for making in advance. You can totally make the dough, wrap it up tight, and stash it in the fridge for up to 3 days. Or, even better, freeze those dough logs! They’ll keep in the freezer for up to 2 months. Just thaw them in the fridge overnight before slicing and baking. As for the baked cookies, they’ll stay fresh in an airtight container at room temperature for about 3-4 days. But honestly? They never last that long at my house!
Frequently Asked Questions About Cinnamon Roll Sugar Cookies
Got questions? I got answers! Here are some of the most common questions I get asked about these amazing Cinnamon Roll Sugar Cookies. Don’t worry, I’ve got you covered!
Can I use a different type of flour?
Yep, totally! While I usually use all-purpose flour for these Cinnamon Roll Sugar Cookies, you can experiment with other flours. Cake flour will give you a more tender, delicate cookie, while bread flour will make them a bit chewier. Just keep an eye on the dough consistency – you might need to add a bit more liquid if it’s too dry. If you want gluten-free cinnamon roll sugar cookies, use a 1-to-1 gluten-free baking flour blend, and follow the package instructions.
How long do these cookies stay fresh?
These cookies are best enjoyed within 3-4 days. Store them in an airtight container at room temperature to keep them fresh. They might get a little softer over time, but they’ll still taste amazing!
Can I freeze the dough?
Absolutely! Freezing the dough is a great way to prep ahead. Just wrap the dough logs tightly in plastic wrap (or parchment, if you’re feeling eco-friendly!) and pop them into a freezer bag. They’ll keep in the freezer for up to 2 months. When you’re ready to bake, thaw the dough in the fridge overnight, then slice and bake as directed.
My glaze is too thick/thin! Help!
Don’t panic! If your glaze is too thick, add a tiny splash of milk (like, literally a teaspoon at a time!) until it reaches the right consistency. If it’s too thin, whisk in a tablespoon of powdered sugar until it thickens up. It’s all about finding that sweet spot!
Estimated Nutritional Information
Alright, number crunchers, let’s talk about what’s *in* these little guys. Keep in mind, this is just an estimate. It’ll change depending on the exact brands you use and how heavy-handed you are with the cinnamon swirl (guilty!). But, hey, it’s good to have a general idea, right?
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
So there you have it! Not exactly health food, but hey, everything in moderation, right? And these Cinnamon Roll Sugar Cookies are *definitely* worth it!
Enjoy Your Cinnamon Roll Sugar Cookies!
Alright, cookie monsters, that’s all she wrote! I really hope you give these Cinnamon Roll Sugar Cookies a try. They’re seriously one of my favorite easy treats, and I just know you’ll love them as much as I do! Be sure to leave a comment below and let me know what you think! Did you add anything special? Did they disappear as fast as they do at my house? And hey, if you make them, snap a pic and tag me on social media! I wanna see your creations! Feeling extra adventurous? Then maybe you’d like to try my Homemade Cinnamon Rolls Recipe!
Print
Cinnamon Roll Sugar Cookies
- Total Time: 2 hr 40 min
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These cookies combine the flavors of cinnamon rolls and sugar cookies.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a 12×16 inch rectangle.
- In a small bowl, combine the melted butter, brown sugar, and cinnamon. Spread this mixture evenly over the rolled-out dough.
- Starting from one long edge, tightly roll up the dough into a log. Wrap the log in plastic wrap and chill for at least 2 hours. Repeat with the remaining dough.
- Preheat oven to 350°F (175°C). Slice the chilled dough logs into 1/4-inch thick rounds. Place the cookies on ungreased baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies.
Notes
- For best results, chill the dough for at least 2 hours before slicing and baking.
- Store the cookies in an airtight container at room temperature.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg