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Cinnamon Roll Sugar Cookies
Dessert

Cinnamon Roll Sugar Cookies

1 h 15 minServes 13Nutri-Score D€€
from @xobakelife1 import0 cooked
Adapt this recipe

what you need

Ingredients

13 people
  • unsalted butter (softened (1 stick), for the dough)Dairy113 g
  • brown sugar (for the dough)Pantry100 g
  • white sugar (for the dough)Pantry50 g
  • egg (large)Dairy1 piece
  • vanilla extract (2 tsp, for the dough)Pantry10 ml
  • all-purpose flourGrains219 g
  • baking soda (1/2 tsp)Pantry3 g
  • baking powder (1/4 tsp)Pantry1 g
  • salt (1/2 tsp for the dough)Spices3 g
  • butter (softened, for the cinnamon filling)Dairy28 g
  • brown sugar (for the cinnamon filling)Pantry50 g
  • cinnamon (1 tbsp)Spices8 g
  • salt (tiny pinch, for the filling)Spices1 g
  • cream cheese (softened, for the glaze)Dairy57 g
  • butter (softened, for the glaze)Dairy14 g
  • powdered sugar (for the glaze)Pantry60 g
  • vanilla extract (1/2 tsp, for the glaze)Pantry3 ml
  • milk (1-2 tbsp, if needed)Dairy23 ml

per serving

Nutrition

186kcal

Carbs
26 g
Proteins
2 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Rolling pin
  • Baking tray
  • Piping bag
  • Whisk

step by step

Method

  1. Cream the butter and sugars

    • In a large mixing bowl, combine the softened unsalted butter, brown sugar and white sugar.
    • Beat together for 2 to 3 minutes until nice and fluffy.
    Step 1

  2. Add egg and vanilla

    • Add one egg and two teaspoons of vanilla extract.
    • Mix until fully incorporated.
    Step 2

  3. Combine the dry ingredients

    • In a separate bowl, combine the all-purpose flour, baking soda, baking powder and salt.
    Step 3

  4. Make the dough

    • Add the dry ingredients into the large mixing bowl with the wet ingredients.
    • Mix just until all the flour is gone, to keep the cookies soft and chewy.
    Step 4

  5. Make the cinnamon filling

    • In a separate bowl, add the brown sugar, cinnamon and a tiny pinch of salt and mix until combined.
    • Add the two tablespoons of almost melted butter.
    Step 5

  6. Roll out the dough

    • Place the cookie dough between two sheets of parchment paper.
    • Roll it out into roughly a 9 by 12 inch rectangle, about 1/4 inch thick.
    • If the dough is hard to work with, chill it in the fridge for 30 to 40 minutes.
    Step 6

  7. Fill and roll the dough

    • Spread the two tablespoons of butter over the dough until no areas are left dry.
    • Cover the whole surface with the cinnamon sugar mixture, leaving no edges untouched.
    • Roll it up from the long side, keeping it nice and tight to get pretty cinnamon spirals.
    Step 7

  8. Chill the log

    • Place the rolled log in the fridge for 30 minutes.
    Step 8

  9. Slice the cookies

    • Cut the chilled log into about 3/4 inch slices.
    • This should give you around 12 to 14 cookies.
    Step 9

  10. Bake

    • Place the slices onto a parchment-lined baking sheet with plenty of space between them.
    • Bake at 350°F (175°C) for 9 to 12 minutes, until the edges are set but the centers still look a little soft and underdone.
    Step 10

  11. Make the cream cheese glaze

    • In a bowl, add the cream cheese, softened butter and vanilla.
    • Mix in the powdered sugar and add 1 to 2 tablespoons of milk if needed to reach a drizzling consistency.
    • Transfer the glaze into a piping bag for more control over the drizzle.
    Step 11

  12. Glaze and finish

    • Once the cookies are warm but not piping hot, drizzle the glaze all over the cinnamon swirls.
    • Optional: sprinkle extra cinnamon sugar filling over each cookie.
    Step 12
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