With the 5-10-30 Free E-Cookbook’s release there has been far too much savory food on my mind and in the kitchen recently! These cookies are a nice departure from all the chicken, turkey and carrots I’ve been working with! They were so much easier than I expected them to be. Then again I was expecting to spend a lot of time in the kitchen since my favorite recipe (Flour’s Cinnamon Rolls) for cinnamon rolls takes a fair bit of time to make! We love cinnamon here, especially cinnamon rolls as you can tell by the Cinnamon Roll Pancakes and the Cinnamon Roll Coffee Cake.
This recipe was a breeze, my oldest helped with the buttering and sprinkling of sugar and cinnamon. The most harrowing part was watching them like a hawk in the oven because I wanted to catch them when they were baked but not at all browned.
These delightful little cookies went with my husband to his office and the plate came home empty. I’ll chalk that up as a win, 58 cookies gone with less than 30 in his office. Hey, I needed to keep two for myself to enjoy with my coffee. They made a delicious pair!
To Make The Cookies:
Cream the 3/4 cup butter, sugar and powdered sugar until it is light and fluffy. Add the eggs and vanilla;mix well.
Add the flour, baking powder and salt until just combined. Press down into a bowl and top with saran wrap.
Refrigerate for at least an hour.
To assemble the cookies:
Preheat oven to 350 degrees. Cut dough into four pieces. Roll out the first piece into a large rectangle, about 1/4 inch thick. Spread 1 1/2 tablespoons of butter over it. 
Add 4 tablespoons of brown sugar, and sprinkle 1/4 teaspoon cinnamon. 
Roll it up, like you would a cinnamon roll. Using a thread, cut the cookies into 3/4 inch discs by pulling the thread under the log and crossing it and pulling tight like you were going to tie a shoe. Bake for 7-9 minutes, you want these cookies to stay blond, no browning.
To make the glaze:
Mix the glaze ingredients, pour into a ziploc bag. Snip a tiny bit off one edge of the bag and pipe a zig zag pattern on the cookies. Let the icing dry. 
Cinnamon Roll Sugar Cookies
Ingredients
- 3/4 cup (1 1/2 sticks) butter , softened
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Filling:
- 6 tablespoons butter , softened
- 1 cup packed light brown sugar
- 1 teaspoon cinnamon
Glaze:
- 4 ounces cream cheese , softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
To Make the Cookie Dough:
- Cream the 3/4 cup butter, sugar and powdered sugar until it is light and fluffy.
Add the eggs and vanilla; mix well.
- Add the flour, baking powder and salt until just combined.
- Press down into a bowl and top with saran wrap.
Refrigerate for at least an hour.
To Assemble the Cookies:
- Preheat oven to 350 degrees.
- Cut dough into four pieces.
- Roll out the first piece into a large rectangle, about 1/4 inch thick.
- Spread 1 1/2 tablespoons of butter over it, then add 4 tablespoons of brown sugar, and sprinkle 1/4 teaspoon cinnamon.
- Roll it up, like you would a cinnamon roll.
Using a thread, cut the cookies into 3/4 inch discs by pulling the thread under the log and crossing it and pulling tight like you were going to tie a shoe. Place the sliced cookies onto a baking sheet.
Bake for 7-9 minutes, you want these cookies to stay blond, no browning.
To Make the Glaze:
- Mix the glaze ingredients, pour into a ziploc bag.
- Snip a tiny bit off one edge of the bag and pipe a zig zag pattern on the cookies.
- Let the icing dry.
Recipe Notes
Adapted from Mel's Cafe
These are awesome. Everyone loved them.
the metric version of the cookie dough recipe lists 284 g of butter which is one cup. the US version calls for 3/4 cup or 170 g. which is correct? thanks.
Thank you for letting me know. I think there’s a glitch that’s adding in the filling too because it doesn’t look like it changes that to metic once you hit the button. The top butter ingredient should be 3/4 cup and then the filling has 6 tablespoons. Enjoy!
All of your recipes are amazing!
Thanks so much, Debbie!
I made these cookies for a Christmas party and they were a huge hit! I added sprinkles to the cookie dough and they looked adorable. Just make sure the cookie dough is chilled enough when you roll it or it becomes pretty fragile. I recommend using parchment paper to guide the rolling process to prevent cracking. Overall amazing cookies that melt in your mouth… can’t just have one!
So glad you enjoyed them! Great tips, thank you so much for your review! The parchment paper idea is a great one!
I absolutely love this website it is so organized and easy to get the exact amount/servingsI really appreciate the work you have put into it and wish you the best of luck! Oh, these cookies are adorable by the way!! (????)?*:???
Can I freeze them???
I would freeze them in the rolled up “log” state wrapped in plastic wrap and placed into a freezer safe ziplock bag. Once you’re ready to bake, slice them and continue on with the instructions.