Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies – a delicious cinnamon roll turned into a cookie, with the classic sugar cookie and a yummy cinnamon filling to give you all the same flavors that you love about the cinnamon roll!

 

 

Everyone loves a good cinnamon roll. And I’m not just talking about a regular old cinnamon roll. No, I’m talking about the kind your mom made on a Saturday morning with homemade glaze and a touch of love added to the batter!

At least that’s the kind I grew up on with my mom. She was always toying around with different recipes to give a fun twist to the classic Cinnamon roll – Like Apple Cinnamon Rolls, Cream Cheese Cinnamon Rolls, and Caramel Pecan Sticky Buns.

 

My favorite thing about baking is that the smell of whatever you’re baking fills the kitchen and sometimes the whole house with that same delicious smell. 

So now, my kitchen smells like Cinnamon rolls. And I’m not mad about it.

 

 

Cinnamon Roll Sugar Cookies

For the cinnamon sugar filling :

• 4 tablespoons of softened butter
• 1/2 cup of packed brown sugar
• 1 1/2 tablepsoons of all purpose flour
• 1 tablespoon of cinnamon
• pinch of salt

For the cookies :

• 2 sticks of softened unsalted butter
• 1 cup of granulated sugar
• 1/2 cup of brown sugar
• 2 teaspoons of vanilla (measure with your heart)
• 2 eggs
• 2 3/4 cups of all Purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of cornstarch
• pinch of salt

 

 

 

 

Preheat the oven to 350 degrees.

 

For the cinnamon sugar filling, combine the butter, brown sugar, flour, cinnamon, and salt together in a bowl, then place inside the freezer for at least 10 minutes while you prepare the dough.

 

For the dough, beat the butter and sugars together in a large bowl using a stand mixer or hand mixer. Add in the eggs and vanilla and beat until they combine, making sure to scrape down the sides and bottom of the bowl.

In a separate bowl, combine the flour, baking powder, cornstarch, and salt.Slowly add the flour mixture to the butter and sugar mixture, making sure to scrape down the sides and bottom of the bowl.

 

Remove half of the dough from the bowl and set aside. Spread the remaining dough left in the bowl across the bottom of the bowl.

Take the cinnamon sugar filling and spread it across the flattened dough.

Then add the rest of the dough back into the bowl and press it flat across the filling.

 

 

Using your hands or a spatula (I used my hands because it was easier), gently fold the dough 5-6 times, just until the filling is swirled into the dough.

 

 

Scoop the dough into 2 tablespoon sized portions and roll into balls. Place on a parchment paper lined cookie sheet, then set in the freezer so the cookies don’t spread too much due to the butter in the filling. Place the remaining dough in the freezer while this first batch bakes.

 

Bake for 10-12 minutes.

 

 

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