Little sugar-cookie spirals with a cinnamon-sugar filling and fine vanilla icing lines.
The feature to preserve is the shaping: Roll each half of the fresh dough into a 9 × 7-inch rectangle ¼ inch thick. Brush each with 1 tablespoon melted butter and sprinkle with half the cinnamon sugar. Roll from a long edge into two 9-inch logs. Chill 2 hours, then cut each into eighteen ½-inch rounds; space 2 inches apart.
Before mixing, measure without packing the flour. Roll the fresh pliable dough around its filling before chilling the logs. Trying to roll a hard refrigerated slab can split it. Use parchment as support and patch small cracks with your fingers.
Use the observable baking cues as well as the timer. Whisk drizzle sugar, milk and vanilla. Drizzle narrow lines over cooled cookies and let set about 30 minutes before packing.
Cinnamon Roll Sugar Cookies
Per tray: 10–11 minutes · 3 batches, about 12 pieces per 13 × 18-inch half-sheet pan.
Allow about 248 minutes: 40 hands-on, 120 required chilling, 33 baking all batches sequentially, 25 cooling including pan rest, and 30 finishing/set time. Preheat during preparation or final chilling. Extra trays and optional decoration add time.
Kitchen tools you’ll need
- US measuring cups and spoons or kitchen scale
- Mixing bowl and silicone spatula
- Electric mixer
- Rolling pin
- Ruler
- Sharp knife
- Baking sheets
- Parchment
- Cooling rack
Little sugar-cookie spirals with a cinnamon-sugar filling and fine vanilla icing lines.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Cinnamon spiral
Vanilla drizzle
Instructions
Mixing
- Make the doughCream butter and sugar until smooth. Beat in egg and vanilla. Whisk flour, baking powder and salt separately, then add on low speed just until the dough is cohesive.
Thermal management
- Prepare for shapingShape and fill the two logs before chilling. Wrap and refrigerate at least 2 hours until firm enough to slice cleanly.
Shaping
- Shape the batchRoll each half of the fresh dough into a 9 × 7-inch rectangle ¼ inch thick. Brush each with 1 tablespoon melted butter and sprinkle with half the cinnamon sugar. Roll from a long edge into two 9-inch logs. Chill 2 hours, then cut each into eighteen ½-inch rounds; space 2 inches apart.
Baking
- Bake to the right textureHeat a conventional oven to 350°F (177°C). Bake on the center rack for 10–11 minutes, until the edges are set and the centers have lost their wet shine. Keep the tops lightly colored. Use cool pans for later trays.
Cooling
- Cool before servingRest on the pan 5 minutes, then move carefully to a rack. Allow 25 minutes total cooling, including pan rest; the crumb firms as it cools.
Finishing
- Add the finishWhisk drizzle sugar, milk and vanilla. Drizzle narrow lines over cooled cookies and let set about 30 minutes before packing.
Chef’s Science & Pro Tips
Roll before chilling
Roll the fresh pliable dough around its filling before chilling the logs. Trying to roll a hard refrigerated slab can split it. Use parchment as support and patch small cracks with your fingers.
Shape with purpose
Roll each half of the fresh dough into a 9 × 7-inch rectangle ¼ inch thick. Brush each with 1 tablespoon melted butter and sprinkle with half the cinnamon sugar. Roll from a long edge into two 9-inch logs. Chill 2 hours, then cut each into eighteen ½-inch rounds; space 2 inches apart. Bake similar-sized pieces together.
Serving and texture
Little sugar-cookie spirals with a cinnamon-sugar filling and fine vanilla icing lines. Let the crumb cool fully before judging texture; pack only once the finish has set.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze the filled logs airtight up to 2 months. Thaw overnight in the refrigerator until sliceable, then cut and bake. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw iced cookies sealed; do not oven-warm the vanilla drizzle. |
Notes
- US measures are shown first; gram weights help avoid packed flour. Spice weights are approximate: use measuring spoons for small quantities. Egg weights exclude shells. Temperatures are for a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 36; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
RECIPE REVIEWEDREVIEWEDSUGAR COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Why does the cinnamon spiral crack?
Roll the fresh pliable dough around its filling before chilling the logs. Trying to roll a hard refrigerated slab can split it. Use parchment as support and patch small cracks with your fingers.
What makes cinnamon roll sugar cookies different?
Little sugar-cookie spirals with a cinnamon-sugar filling and fine vanilla icing lines. Roll before chilling. Follow the specified technique rather than substituting the shaping method from a different sugar-cookie recipe.
Can I make cinnamon roll sugar cookies ahead?
Prepare with the storage instructions below. Complete the required finish after the base has cooled. Whisk drizzle sugar, milk and vanilla. Drizzle narrow lines over cooled cookies and let set about 30 minutes before packing.
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