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Cinnamon Roll Sugar Cookies

Soft, buttery cookies with a sweet cinnamon-sugar swirl and vanilla glaze, everything you love about cinnamon rolls in a handheld cookie. These cookies are perfect for fall baking, holiday gifts, or cozy afternoons with coffee.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 40 minutes
Total Time 1 hour 7 minutes
Servings: 24 Cookies
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Cookie Dough
  • 2½ cups All-purpose flour
  • ½ tsp Baking powder
  • ¼ tsp Salt
  • ¾ cup (1½ sticks) Unsalted butter softened
  • ½ cup Granulated sugar
  • ¼ cup Packed light brown sugar
  • 1 Large egg
  • 2 tbsp Milk or cream
  • 2 tsp Vanilla extract
For the Cinnamon Swirl
  • 3 tbsp Unsalted butter melted
  • ¼ cup Light brown sugar
  • 1 tbsp Ground cinnamon
For the Vanilla Glaze
  • 1 cup Powdered sugar
  • 1-2 tbsp Milk or cream
  • ½ tsp Vanilla extract

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Rolling Pin
  • Parchment paper
  • Baking sheets

Method
 

  1. Make the Dough
    In a medium bowl, whisk together flour, baking powder, and salt.
    In a large bowl, beat butter, granulated sugar, and brown sugar together until light and creamy (about 2 minutes).
    Mix in the egg, milk, and vanilla until smooth and slightly fluffy.
    Gradually add the dry ingredients and mix on low until a soft dough forms, it should feel smooth and pliable, not crumbly.
    Divide the dough in half, flatten into discs, and chill for 15–20 minutes, just until slightly firm to the touch.
  2. Roll and Fill
    Roll one disc of dough into a rectangle about ¼-inch thick.
    Brush with half the melted butter.
    Stir together the brown sugar and cinnamon, then sprinkle half evenly over the dough.
    Using the parchment paper to help you, slowly roll up the dough from the long side into a tight log. If it cracks slightly, just pinch the seams together.
    Wrap the log in parchment paper or plastic wrap and refrigerate for at least 30 minutes to firm up.
    Repeat with the second half of the dough.
  3. Slice and Bake
    Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
    Slice the chilled logs into ¼-inch rounds and place them 2 inches apart on the baking sheets.
    Bake for 10–12 minutes, until the edges look set and just turning golden.
    Cool completely on a wire rack.
  4. Glaze
    Whisk together the powdered sugar, milk, and vanilla until smooth.
    Drizzle over cooled cookies and let set before storing.