Cinnamon Roll Sugar Cookies
25m prep 14m cook 39m ready
These cinnamon-roll sugar cookies combine a soft, buttery base with a swirl of cinnamon-sugar filling and a sweet icing drizzle. They're easy to make and fill your kitchen with a wonderful aroma.
Ingredients
- 651 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml kosher salt
- 237 ml unsalted butter at room temperature
- 177 ml granulated sugar
- 1 large egg
- 7.39 ml pure vanilla extract
- 59.1 ml packed light brown sugar
- 29.6 ml granulated sugar
- 9.86 ml ground cinnamon
- 237 ml confectioners' sugar
- 59.1 ml whole milk
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 480 mg
- Iron: 18.4 mg
- Magnesium: 103 mg
- Phosphorus: 638 mg
- Potassium: 678 mg
- Zinc: 3.71 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 651 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml kosher salt
- 177 ml granulated sugar
- 1 large egg
- 7.39 ml pure vanilla extract
- 59.1 ml packed light brown sugar
- 29.6 ml granulated sugar
- 9.86 ml ground cinnamon
- 237 ml confectioners' sugar
- 59.1 ml whole milk
Prepare
- 237 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
In a large bowl, whisk together 2¾ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (room temperature) and ¾ cup granulated sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg, then 1½ teaspoons pure vanilla extract. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
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Step 3.
Divide the dough in half and shape into 2 disks. Roll each disk between 2 sheets of lightly floured parchment paper into a 7- by 10-inch rectangle, ¼ inch thick. Refrigerate until firm but pliable, about 10 minutes.
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Step 4.
While the dough chills, heat the oven to 350°F. Line 4 large baking sheets with parchment paper.
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Step 5.
In a small bowl, combine ¼ cup packed light brown sugar, 2 tablespoons granulated sugar, and 2 teaspoons ground cinnamon for the filling. Sprinkle the mixture evenly over both dough rectangles.
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Step 6.
Starting with one of the long ends facing you, tightly roll up 1 rectangle using the parchment paper to guide the dough. Press the dough back together if it cracks. Repeat with the remaining rectangle.
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Step 7.
Return 1 roll of dough to the fridge. Working quickly, slice the other roll crosswise into ¼-inch-thick slices. Transfer the slices to the prepared baking sheets, spacing them at least 1 inch apart.
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Step 8.
Bake, rotating the positions of the baking sheets halfway through, until light golden brown, 12 to 14 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
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Step 9.
While the first batch bakes, prepare the icing: In a small bowl, combine 1 cup confectioners' sugar with 4 tablespoons whole milk. Drizzle the icing over the cooled cookies.
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Step 10.
Repeat with the remaining dough: let it soften until pliable but still firm before slicing, then bake and cool as before. Drizzle with icing.
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