Cinnamon Roll Sugar Cookies
Prep time
Cook time
Total time
Rolled sugar cookies filled with pumpkin spice and cinnamon to mimic cinnamon rolls!
Recipe type: cookies
Serves: 36
  • 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)
  2. Cream softened butter and white sugar until mixed well.
  3. Add egg and vanilla. Beat well.
  4. Add flour, pumpkin pie spice, baking powder, and salt. Mix until soft dough forms.
  5. Cover bowl and chill dough for 30 minutes.
  6. 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.
  7. Brush with beaten egg, you don't have to use entire egg.
  8. For filling, combine together brown sugar, pumpkin pie spice and cinnamon, sprinkle over dough.
  9. Roll up from the long side of rectangle. Dough may crack some, use extra flour on your hands to smooth out roll.
  10. Cover with wrap or parchment and FREEZE 30 minutes until firm.
  11. Preheat oven to 375 degrees.
  12. 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.
  13. Bake 8-10 minutes until slightly browned. Cool.
  14. Frost with powdered sugar icing.
  15. ICING:
  16. Mix powdered sugar, melted butter, vanilla and milk for desired consistency for frosting.
I used pumpkin pie spice in this recipe, both in the sugar cookie dough and the filling. You could substitute cinnamon if you like, but I like the extra flavor the pumpkin pie spice brings to these cookies.
You can use pumpkin pie spice from the grocer or make your own:
1 TBL cinnamon
2 tsp ginger
½ tsp cloves
½ tsp mace
½ tsp nutmeg
½ 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 by Country Cupboard Cookies at