Sugar cookies that taste just like my homemade cinnamon rolls and take half the time!
I love baking cinnamon rolls that are made with yeast; mixing the ingredients, rising the dough, rolling the dough, rising the dough for the second time, cutting the slices, baking the rolls, and finally topping with frosting. I bake yeast based cinnamon rolls a few times a year, mostly for the holidays, and they do take awhile. Baking a batch of homemade cinnamon rolls can require half a day easily. I’ve been noticing Cinnamon Roll Cookie recipes on Pinterest lately and decided to give them a try to see if I could still have that wonderful flavor and aroma in a cookie.
Starting with my favorite Sugar Cookie Recipe, I added pumpkin pie spice to both the sugar cookies and the brown sugar filling. It’s fall and ’tis the season for pumpkin spice! I’m very happy with the buttery, crispy cinnamon roll cookie results.
These cinnamon roll cookies do take a bit of work, but no rising is required. That’s a timesaver there. You’ll still have to roll the dough and slice the cookies, but I still found this recipe less difficult than traditional cinnamon rolls. Place the sugar cookie filled roll into the freezer for about 30 minutes so it is firm enough to slice cleanly with a sharp knife.
Butter, Sugar, Flour,
Pumpkin Pie Spice, Cinnamon, Brown sugar
Mmmm that brown sugar and spice filling looks so good even prior to baking…
I was surprised how much these sugar cookies tasted like homemade cinnamon rolls. Topped with a buttery powdered sugar frosting, you’ll be happy to serve these cookies as part of a brunch or with coffee and tea.
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- Sugar Cookies:
- 8 ounces soft butter (1 cup or 2 sticks)
- 7 ounces white granulated sugar (1 cup)
- 1 whole egg
- 2 teaspoon pure vanilla
- 12 ounces all-purpose flour, unbleached (2¾ cups)
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon salt
- Filling:
- 1 egg, lightly beaten
- ¾ cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- Icing:
- 4 Tablespoons melted butter
- 8 ounces (2 cups) Confectioner's sugar (powdered sugar)
- ½ teaspoon pure vanilla
- 3 Tablespoons milk ( more or less to thin icing for desired consistency)
- SUGAR COOKIES
- Cream softened butter and white sugar until mixed well.
- Add egg and vanilla. Beat well.
- Add flour, pumpkin pie spice, baking powder, and salt. Mix until soft dough forms.
- Cover bowl and chill dough for 30 minutes.
- Roll dough into a 15x10 inch rectangle,1/4 inch thick with rolling pin, using extra flour as needed. Be sure to flour your work surface to avoid dough sticking.
- Brush with beaten egg, you don't have to use entire egg.
- For filling, combine together brown sugar, pumpkin pie spice and cinnamon, sprinkle over dough.
- Roll up from the long side of rectangle. Dough may crack some, use extra flour on your hands to smooth out roll.
- Cover with wrap or parchment and FREEZE 30 minutes until firm.
- Preheat oven to 375 degrees.
- Using a sharp knife, cut roll into ¼ inch to ½ inch slices. Place on parchment lined cookie sheets. Leave some space between cookies as they do rise a bit.
- Bake 8-10 minutes until slightly browned. Cool.
- Frost with powdered sugar icing.
- ICING:
- Mix powdered sugar, melted butter, vanilla and milk for desired consistency for frosting.
You can use pumpkin pie spice from the grocer or make your own:
1 TBL cinnamon
2 tsp ginger
1/2 tsp cloves
1/2 tsp mace
1/2 tsp nutmeg
1/2 tsp allspice
This makes a bit more than 2 TBL. Will keep in an airtight container for 1 year.
They are a slightly crispy cookie, melting in your mouth and tasting very much like homemade cinnamon rolls!
*recipe adapted from Better Homes and Gardens Christmas Cookies Publication, 2016
Does the icing get hard? Can I stuck the cookies for travel? Thanks.
Can I “stack” the cookies?
The glaze on the cinnamon roll cookies does set up enough to stack, but I would still place a layer of parchment paper between a row of cookies to make sure they don’t stick together.