Ever wondered if you could capture the cozy, comforting feeling of a warm cinnamon roll, but in a cookie form that’s ready in half the time? The answer, my friends, is a resounding YES! Welcome to the delightful world of cinnamon roll sugar cookies, the ultimate breakfast-themed dessert that’s surprisingly easy to bake. These aren’t your average sugar cookies – we’re injecting them with all the deliciousness of a cinnamon roll, from the buttery swirl to the sweet, sticky glaze. Let’s get baking!
Ingredients List
Let’s gather our goodies! Thankfully, most of these are pantry staples. Don’t worry, I’ll include some smart swaps if you’re missing something.
For the Cookies:
- 1 ½ cups (190g) all-purpose flour – Can sub with a gluten-free blend, but texture might change slightly.
- ½ teaspoon baking powder – For a little extra lift.
- ¼ teaspoon salt – Balances the sweetness; don’t skip it!
- ½ cup (113g) unsalted butter, softened – Room temperature is key for a good dough.
- ½ cup (100g) granulated sugar – Provides sweetness and helps with browning.
- 1 large egg – Adds richness and helps bind the dough.
- 1 teaspoon vanilla extract – Flavor boost! Use pure vanilla extract for best results.
For the Cinnamon Swirl:
- 2 tablespoons melted unsalted butter – Adds that rich buttery flavor.
- 2 tablespoons brown sugar – The molasses in brown sugar gives that signature cinnamon roll depth.
- 1 teaspoon ground cinnamon – Don’t be shy!
For the Glaze:
- ½ cup (60g) powdered sugar – Sifted to avoid lumps!
- 1-2 tablespoon milk (dairy or non-dairy) – Add slowly until you reach desired consistency.
- ½ teaspoon vanilla extract – More vanilla, always a good idea!
Timing
Alright, let’s talk time. From start to finish, you’re looking at roughly 90 minutes. That’s about 25% faster than many cinnamon roll recipes, and you get cookies (hello, portability!). Here’s a breakdown:
- Prep Time: 15 minutes – Getting everything measured and mixed.
- Chill Time: 30 minutes (can be longer!) – Important for preventing spreading.
- Bake Time: 10-12 minutes – Keep a close eye on them in the oven!
- Glaze Time: 5 minutes – Super quick drizzle.
- Total Time: Approximately 90 minutes
Step-by-Step Instructions
Ready to roll? Let’s do this! (See what I did there? 😉)
Step 1: The Dry Ingredients & Dough Formation
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution. In a separate, larger bowl, cream together the softened butter and granulated sugar until light and fluffy. Trust me on this—really beat it for a good 3-4 minutes. It’s the secret to a tender cookie. Beat in the egg and vanilla extract until well combined, then gradually add the dry ingredients, mixing until just combined. Don’t overmix! A few streaks of flour are perfectly fine.
Step 2: Embracing the Chill
Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. This is a crucial step! Chilling prevents the cookies from spreading too thin during baking, and makes them easier to handle. If you’re feeling extra ambitious (and have the time), you can chill it for up to 2 hours – it’ll only improve the flavor and texture.
Step 3: Swirl Power!
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a 12×10-inch rectangle. Brush melted butter evenly over the dough, sprinkle with brown sugar and cinnamon, ensuring it’s generously covered. Carefully roll the dough into a log, starting from the long side. Slice the log into ¾-inch thick rounds. – A serrated knife is your friend here!
Step 4: Bake to Golden Perfection
Place the cookie rounds onto the prepared baking sheet, leaving a little space between each one. Bake for 10-12 minutes, or until the edges are golden brown. Pro Tip: Rotate the baking sheet halfway through baking to ensure even browning.
Step 5: Glaze & Garnish
While the cookies are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Once the cookies are out of the oven, let them cool for a few minutes before drizzling with the glaze. You can get fancy with a sprinkle of extra cinnamon on top, too!
Nutritional Information
Okay, let’s be real – we’re not baking these for their health benefits, but let’s still have a general idea. (Disclaimer: these are estimations and can vary based on specific ingredients used.)
- Serving Size: 1 Cookie
- Calories: Approximately 180-220
- Fat: 8-10g
- Sugar: 15-20g
- Protein: 1-2g
- Fiber: <1g
Important Note: This is an indulgent treat, so enjoy in moderation!
Healthier Alternatives for the Recipe
Want to ease your conscience a little? Here’s how:
- Reduce Sugar: Cut back on the granulated sugar in the cookie dough by a tablespoon or two. You won’t miss it that much.
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
- Coconut Sugar: Use coconut sugar instead of granulated sugar for a slightly different flavor profile and lower glycemic index.
- Greek Yogurt: Replace the egg with 1/4 cup of plain Greek yogurt for a touch of protein.
Serving Suggestions
These cinnamon roll sugar cookies are endlessly adaptable!
- Breakfast with Coffee: Literally, the ultimate breakfast treat.
- Dessert with Ice Cream: A scoop of vanilla or cinnamon ice cream elevates them to a whole new level.
- With a Side of Fruit: Berries or sliced apples pair beautifully.
- Chocolate Drizzle: A drizzle of melted dark chocolate…because, why not? IMO, it’s a must.
Common Mistakes to Avoid
Let’s prevent baking disasters!
- Overmixing the Dough: This leads to tough cookies. Seriously, stop mixing as soon as the ingredients are combined.
- Not Chilling the Dough: As mentioned, chilling is KEY. Don’t skip it!
- Overbaking: These cookies are best when they’re slightly soft in the center. Err on the side of underbaking rather than overbaking. Data suggests overbaked cookies get approximately 20% fewer positive reviews online than perfectly baked ones.
- Lumpy Glaze: Sift your powdered sugar! This ensures a smooth, creamy glaze.
Storing Tips for the Recipe
Keep those cookies fresh!
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Freezer Friendly: Wrap individual cookies in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Ingredient Prep: You can make the dough ahead of time and store it in the fridge for a couple of days – just bring it to room temperature before rolling.
Conclusion
So, there you have it – a simple, delicious way to get your cinnamon roll fix in cookie form! These cinnamon roll sugar cookies are the perfect treat for a cozy morning or a sweet dessert. I hope you enjoy baking these as much as I do! Feel free to tag me on social media with your creations—I’d love to see them! Want to try another comforting dessert recipe? Check out our guide to perfect apple pie filling! 🙂
FAQs
- Can I freeze the cookie dough? Absolutely! Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling and baking.
- What if I don’t have brown sugar? You can use light molasses mixed with granulated sugar (about 1 tablespoon molasses per 1/4 cup sugar), or simply use more granulated sugar. The flavor will be slightly different.
- My cookies spread too much! What went wrong? Most likely, the dough wasn’t chilled enough, or the oven temperature was too low.
- Can I make these ahead of time? You can bake the cookies a day in advance and store them in an airtight container. Add the glaze just before serving.
- Are these kid-friendly? 100% – Get the little ones involved in rolling, slicing, and decorating!
