Cinnamon Roll Sugar Cookies
Soft sugar cookies are rolled up with cinnamon sugar and slathered with cream cheese frosting in these amazing Cinnamon Roll Sugar Cookies!
Servings: 24
Equipment
Ingredients
For the Sugar Cookies
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 8 tablespoons butter softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
For the Cinnamon Roll Filling
- 1 tablespoon butter softened
- 1 to 2 tablespoons ground cinnamon I use 1 tablespoon because my family prefers less cinnamon
- 3 tablespoons light brown sugar
For the Cream Cheese Icing
- 4 ounces cream cheese softened
- 8 tablespoons butter
- 1½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon lemon extract
Instructions
- Combine the dry ingredients. In a medium-sized bowl, whisk together the flour, salt, and baking powder. Set aside.
- Make the cookie dough. In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes. Add the egg and vanilla extract and beat until combined. Gradually add the flour mixture, beating until smooth.
- Chill the dough. Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for 30 minutes.
- Roll out the dough. Take out a large piece of aluminum foil and sprinkle it with flour. Take the dough out of the fridge and place it on the foil. Roll it out into a rectangle about 1/4-inch thick.
- Add the filling. Using your hands, spread the butter over the entire dough, then sprinkle with cinnamon and brown sugar.
- Roll into a log. Holding onto the corners of the foil, those closest to you, begin to roll the dough away from you. Work slowly and roll it to the end of the foil.
- Chill. Wrap the rolled cookie dough in the foil and place it in the freezer for 45 minutes.
- Make the icing. Beat the cream cheese and the butter in a mixing bowl until creamy. Gradually add in the powdered sugar; beat until smooth, about 4 minutes. Pour in the vanilla extract and lemon extract; continue to mix until well incorporated.
- Prep for baking. Preheat the oven to 350˚F.
- Slice. Take out the cookie dough, unwrap it, and slice the cookies off the roll, about 1/4-inch thick. Place the cookies on an ungreased cookie sheet.
- Bake. Transfer the cookie sheet to the oven and bake the cookies for 8 to 10 minutes, or until they begin to brown around the edges.
- Let them cool. Remove from the oven and let the cinnamon roll cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to finish cooling.
- Add the icing and serve or store. Once cooled, frost with the icing. Frosted cookies will keep for several days in an airtight container.
Notes
- Store-bought dough. Feel free to use pre-made sugar cookie dough from the store if you're in a hurry.
- Chill. It might test your patience, but chilling the dough is crucial for this recipe's success. The initial chilling helps in rolling out the dough smoothly, and freezing ensures that the cookies are easy to cut.
- Rolling. Take your time when rolling the dough with the cinnamon sugar using the foil. Rolling it tightly and uniformly is important to get the best results.
- Cooling. Wait until the cookies are completely cool before applying the frosting. Frosting them while they're still warm could make the icing melt and become messy.
Nutrition
Calories: 192kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 94mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 322IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg
