Dessert Now, Dinner Later!

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Cinnamon Roll Sugar Cookies

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Cinnamon Roll Sugar Cookies from DessertNowDinnerLater.com

Seven-ish months ago, I was at a blogger event where my friend Laura brought the treat for the night, which ended up being dirty diet cokes and a variety of cookies from Smart Cookie Company in Midvale, Utah.  You can take a peek at the instagram post about it here.  It’s actually kind of funny, because when I decided to make these, I hadn’t tried looking for that picture as a reference. I just knew I remembered loving that cookie and wanted to re-make it at home.

 

Cinnamon Roll Sugar Cookies from DessertNowDinnerLater.com

I can’t believe how close I got it to look like the real deal without even looking at that instagram picture until I stared typing this post!  These Cinnamon Roll Sugar Cookies are made from my favorite cut-out sugar cookie recipe with the addition of cinnamon and my absolute favorite cream cheese frosting on top, again with a dash of cinnamon!  These are “cinnamon roll” sugar cookies after all!  I mean, look at the swirl on top!

 

Cinnamon Roll Sugar Cookies from DessertNowDinnerLater.com

I had a really fun time shooting these cookies if you couldn’t tell.  😉  It was REALLY hard to narrow down the pictures I chose, but not only are these cookies cute to look at, they are delicious to eat!  My friends devoured them super fast, and my husband took what I had saved for me and the kids to work….  I was mad, to say the least!  Haha!  Such a fun twist on the regular sugar cookie!

 

Cinnamon Roll Sugar Cookies from DessertNowDinnerLater.com

Don’t you just want to take a big bite out of that thick chewy cookie with a sip of milk to wash it down?!  That’s totally an old fudge jar by the way, but it makes a great milk glass, don’t you think?

 

Cinnamon Roll Sugar Cookies from DessertNowDinnerLater.com

Okay, okay!  Enough of the banter… here’s the recipe!

 

Cinnamon Roll Sugar Cookies from DessertNowDinnerLater.com
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Cinnamon Roll Sugar Cookies

*This recipe has been updated (12/4/14) to make these cookies even better! (More moist and cinnamon-y; cookies may appear darker than pictured here because of the extra cinnamon.)

Ingredients

  • 1 cup butter (unsalted, at room temperature)
  • 1 cup sugar
  • 1 large egg
  • 1 1/2 tsp vanilla
  • 3 cups flour (Lightly spooned into the cup and leveled with a knife when measured. (If you are worried about being heavy handed with the flour, only use 2 3/4 cup.))
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 1/2 Tbsp cinnamon, plus extra for garnish
  • 1 recipe The BEST Cream Cheese Frosting (link in instructions)

Instructions

  1. In the bowl of a stand mixer with the paddle attachment, cream the butter with the sugar. Add the egg, and vanilla. Mix well.
  2. In a separate bowl, combine the flour, baking powder, salt, and cinnamon. Add dry ingredients to bowl of wet ingredients and mix until just incorporated.
  3. Cover the dough and chill in the refrigerator for 1 hour.
  4. Roll out dough onto a lightly floured surface until ¼-inch thick. Cut circles out and place onto a baking sheet with parchment paper or a silicone baking mat. Press scraps together and continue cutting cookies until all the dough is used; try not to overwork the cookie dough.
  5. Bake at 350 degrees Fahrenheit for 8 to 12 minutes depending on if you want a soft cookie (8 to 9 minutes) or crisp cookie (10 to 12 minutes). Allow to cool on tray for a few minutes before transferring cookies with a spatula onto a wire rack.
  6. While cookies cool, prepare The BEST Cream Cheese Frosting and place it in a pastry bag with a coupler and a large round tip. Pipe a thin layer of frosting in a swirl motion on each cookie starting from the outside, and working your way in towards the center. Sprinkle with cinnamon and serve. Store in an airtight container.

Recipe Notes

*You may roll out the cookie dough between 2 sheets of parchment or wax paper and chill for 20 to 30 minutes as opposed to the 1 hour of chill time.

*The cookies may be stored covered with plastic wrap or in an air tight container at room temperature or in the refrigerator. Once the cream cheese frosting is made and the cookies are frosted, they either need to stay at room temperature or stay refrigerated; moving the cookies in and out of the fridge for large periods of time may cause food poisoning.

© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.
 
Recipe above altered from Our Best Bites
The original photos were made with this Cut-Out Sour Cream Sugar Cookies recipe cut in half with the addition of 1 Tbsp cinnamon.  Feel free to use your favorite sugar cookie recipe and add as much cinnamon to taste as you like.

 

This is a cell phone picture of my second attempt at making these cookies better for everyone.  You can see they are darker than the original ones because there is more cinnamon in them.

Cinnamon Roll Sugar Cookies - a basic sugar cookie dough with the addition of cinnamon, topped with the best cream cheese frosting and extra cinnamon for fun!    

Comments

    • It was quite devastating, but I have way too much sugar all the time anyway, so he was probably doing me a favor 😉 Thanks for your compliments!

      Reply

  6. Has anyone else actually made these? I tried following the recipe last night and was very disappointed that they tasted overwhelmingly like flour. I triple-checked that I used the right proportions of ingredients, can anyone think of anything I might have done wrong? They look incredible, but what I ended up with was incredibly bland. Let me know if you have any tips on what I can do better next time. (I did use low fat sour cream because it’s what I had in my refrigerator)

    Reply

    • Ben! I’m so sorry you had a bad experience! You couldn’t taste the cinnamon at all? You can try your own favorite sugar cookie recipe with the addition of cinnamon, that’s what I did here, but I’m surprised to hear they tasted only of flour. The only thing I can think of is you may have used excess flour when rolling them out. The low fat sour cream shouldn’t have made a difference. Again, I’m sorry for the bad experience!

      Reply

      • Thanks for the response, Amber! Yeah, maybe it was too much flour when rolling them, but I’ll definitely be trying again. Thanks for the inspiration! It’s such a fun cookie

        Reply

    • Hi Ben!,

      I made these just tonight and was really disappointed to find that they were really doughy, even after leaving them in the oven for a few extra minutes. I haven’t put on the cream cheese icing yet, but I’m hoping that will compensate for the bland flavoring of the cookie itself.

      Reply

      • I will try and recreate this soon since two of you haven’t enjoyed them. The cookie itself isn’t a super sweet sugar cookie, but we thought it was good with the frosting.

        Reply

  9. Hi!:) so im in the leocess of mKing them but when i added my eet with my dry ingredients the result were weird … the dough is really dry and crumbles did i o something wrong ?:/

    Reply

    • The previous recipe I had posted used sour cream. I just barely re-made these 2 weeks ago to make them better, so I am shocked that your batter is dry. You have to be really careful when you measure flour for this recipe. If you scoop it with your measuring cup, it will be dry. If you stir it up with a spoon, then lightly spoon it into your measuring cup and level it off with a knife you will be just fine. If you are worried that you are heavy handed with the flour, do 2 3/4 cups of flour and then bake one cookie on a tray first to see if it will hold it’s shape (not spread too much.) You can try adding 2 Tbsp more softened butter to your crumbly batter to try and get your dough to come together.

      Reply

  11. Hello Amber,
    A friend of mine and I tried to make some for the seniors that we volunteer with. These cookies did not turn out. Just crumbled and did not come togather as dough. We still tried to bake them as we didn’t want to disappoint the seniors but to our dismay the did not look like something that could give to the seniors.

    Reply

    • Hi Sophie,

      This makes me really sad to hear. I’m trying hard to understand why so many are having problems. I’m not sure if it’s really picky with elevation or what because only a few have had success. Can you give me a little more information? Were they crumbly before or after refrigeration or both? I seriously re-made these 2 weeks ago with Our Best Bites sugar cookie recipe, adding only cinnamon and they turned out great for me. I just added the link to their recipe and my picture of the re-made cookies.

      Reply

  12. I made these when you posted them the first time and had no problems. They were delicious! I had to give some away to my neighbors because I was going to eat them all. They all loved them too! I’m definitely making them again!

    Reply

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