Cinnamon Roll Sugar Cookies: The Perfect Blend of Flavors for Your Sweet Tooth

Cinnamon Roll Sugar Cookies are a delightful fusion of two beloved treats that will tantalize your taste buds and warm your heart. Imagine the soft, chewy texture of a sugar cookie, perfectly infused with the warm, aromatic flavors of cinnamon and sugar, reminiscent of freshly baked cinnamon rolls. This recipe not only satisfies your sweet tooth but also brings a sense of nostalgia, as it combines the comforting essence of traditional baking with a modern twist.

Originating from the classic cinnamon roll, which has roots in Scandinavian cuisine, these Cinnamon Roll Sugar Cookies have become a favorite in many households. Their irresistible taste and inviting aroma make them a perfect addition to any gathering or a cozy night in. People love this dish for its delightful balance of sweetness and spice, as well as its convenience—no need for rolling dough or waiting for yeast to rise! With just a few simple ingredients, you can create a batch of these scrumptious cookies that are sure to impress family and friends alike.

this Recipe

Ingredients:

• For the Cookies:
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Cinnamon Sugar Topping:
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon
• For the Cream Cheese Frosting:
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for consistency)

Preparing the Cookie Dough

1. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Set this mixture aside.
2. In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes on medium speed.
3. Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
5. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This will help the cookies maintain their shape while baking.

Preparing the Cinnamon Sugar Topping

1. In a small bowl, combine the granulated sugar and ground cinnamon. Mix well until the cinnamon is evenly distributed throughout the sugar. Set aside for later use.

Baking the Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1 inch in diameter.
3. Roll each dough ball in the cinnamon sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
4. Using the bottom of a glass or your palm, gently flatten each dough ball to about ½ inch thick. This will help them bake evenly.
5. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet after being removed from the oven.
6. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Making the Cream Cheese Frosting

1. In a large mixing bowl, beat the softened cream cheese and unsalted butter together using an electric mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
2. Gradually add the powdered sugar, mixing on low speed until combined. Once all the sugar is added, increase the speed to medium and beat until the frosting is fluffy, about 2 minutes.
3. Add the vanilla extract and mix until fully incorporated. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.

Assembling the Cookies

1. Once the cookies have completely cooled, use a spatula or a piping bag to spread or pipe a generous amount of cream cheese frosting on the top of each cookie.
2. If desired, sprinkle a little extra cinnamon

   Conclusion:

   In summary, these Cinnamon Roll Sugar Cookies are a delightful fusion of two beloved treats that you simply must try. The soft, chewy texture combined with the warm, comforting flavors of cinnamon and sugar creates an irresistible cookie that will have everyone coming back for more. Whether you enjoy them fresh out of the oven or with a cup of coffee the next day, these cookies are sure to become a favorite in your household. For serving suggestions, consider pairing these cookies with a drizzle of cream cheese frosting for an extra indulgent treat, or sprinkle some chopped nuts on top for added crunch. You can also experiment with variations by adding chocolate chips, dried fruits, or even a hint of nutmeg to the dough for a unique twist. We encourage you to try this Cinnamon Roll Sugar Cookies recipe and share your experience with friends and family. Don’t forget to take a moment to snap a picture of your delicious creations and share them on social media! Your feedback and creativity can inspire others to enjoy this delightful recipe as well. Happy baking! Print
   

   Cinnamon Roll Sugar Cookies: The Perfect Blend of Flavors for Your Sweet Tooth

   ---

   • Author: Maria
   • Total Time: 60 minutes
   • Yield: 24 cookies 1x

   Pin Recipe

   Print Recipe

   Description

   Enjoy these soft and chewy cinnamon sugar cookies, perfectly topped with creamy cream cheese frosting. Ideal for any occasion, they blend warm spices with a rich, sweet finish for a delightful treat.

   ---

   Ingredients

   Scale 1x2x3x

   • 2 ¾ cups all-purpose flour
   • 1 teaspoon baking soda
   • ½ teaspoon baking powder
   • ½ teaspoon salt
   • 1 teaspoon ground cinnamon
   • 1 cup unsalted butter, softened
   • 1 cup granulated sugar
   • ½ cup brown sugar, packed
   • 2 large eggs
   • 1 teaspoon vanilla extract
   • ¼ cup granulated sugar (for topping)
   • 1 tablespoon ground cinnamon (for topping)
   • 8 oz cream cheese, softened
   • ½ cup unsalted butter, softened (for frosting)
   • 4 cups powdered sugar
   • 1 teaspoon vanilla extract (for frosting)
   • 1–2 tablespoons milk (as needed for consistency)

   ---

   Instructions

   1. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Set this mixture aside.
   2. In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes on medium speed).
   3. Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
   4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
   5. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies maintain their shape while baking.
   6. In a small bowl, combine the granulated sugar and ground cinnamon. Mix well until the cinnamon is evenly distributed throughout the sugar. Set aside for later use.
   7. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
   8. Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1 inch in diameter.
   9. Roll each dough ball in the cinnamon sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
   10. Using the bottom of a glass or your palm, gently flatten each dough ball to about ½ inch thick.
   11. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet after being removed from the oven.
   12. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
   13. In a large mixing bowl, beat the softened cream cheese and unsalted butter together using an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
   14. Gradually add the powdered sugar, mixing on low speed until combined. Once all the sugar is added, increase the speed to medium and beat until fluffy (about 2 minutes).
   15. Add the vanilla extract and mix until fully incorporated. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
   16. Once the cookies have completely cooled, use a spatula or piping bag to spread or pipe a generous amount of cream cheese frosting on the top of each cookie.
   17. If desired, sprinkle a little extra cinnamon on top for garnish.

   Notes

   • For best results, ensure all ingredients are at room temperature before starting.
   • The dough can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
   • Feel free to adjust the amount of cinnamon in the frosting or topping to suit your taste.

   • Prep Time: 30 minutes
   • Cook Time: 12 minutes