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Two words: sugar cookies.
Two more words: cinnamon rolls.
One question: can they be combined?
This recipe-slash-BEST-IDEA-EVER comes courtesy of Jenny at Picky Palate. The second I saw it I bookmarked the page and returned regularly to drool, plan, and plot my way into making these cookies.
The idea couldn’t be simpler. Take some sugar cookie dough and roll it out into a thin-ish sheet. (Mine worked best when it was about 1/4-inch thick.) Spread on some softened butter–I’m sorry, but it must be done–and then sprinkle liberally with brown sugar and cinnamon. Treat these babies like the cinnamon rolls they aspire to be!
Roll the dough, slice it into thick rounds, then bake it up. The cookies blossom into soft, sweet rounds with crisp edges and moist middles, with a buttery cinnamon swirl threaded throughout.
And did I mention the finishing touch? A drizzle of cream cheese icing, with a touch of vanilla or lemon, to complete the resemblance to cinnamon rolls, no yeast dough required.
Cinnamon Roll Sugar Cookies
For the Cookies
- 1-1/2 cups butter, softened
- 2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup heavy cream, (milk works too)
- 5-1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
- 1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
- 1 1/2 Tablespoons ground cinnamon, divided
For the Icing
- 8 oz softened cream cheese
- 1/2 Cup powdered sugar
- 2-4 Tablespoons milk, (to thin icing)
- Whisk together the flour, baking soda, and salt in a bowl and set aside.
- Cream the butter and sugar in a stand mixer until light and fluffy.
- Add the eggs and mix until incorporated, then add the heavy cream and vanilla.
- With the mixer running on low, slowly add the dry ingredients just until combined. Take a spatula and scrape down the bottom and sides of the bowl.
- Divide the dough in half, wrap each half in plastic wrap in a disc shape, and chill for at least 2 hours for best results.
- Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape.
- Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
- To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Drizzle the frosting over the cookies, then serve.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.