Cinnamon Roll Sugar Cookies
Serves 10
Directions
- 1Combine all dry ingredients for the cookie dough in a bowl: 1 ¼ cup all-purpose flour, ½ tsp ground cinnamon, ¼ tsp baking powder, ¼ tsp fine salt, and ½ tsp baking soda.
- 2Combine all dry ingredients for the cookie dough in a bowl: 1 ¼ cup all-purpose flour, ½ tsp ground cinnamon, ¼ tsp baking powder, ¼ tsp fine salt, and ½ tsp baking soda.
- 3Combine all dry ingredients for the cookie dough in a bowl: 1 ¼ cup all-purpose flour, ½ tsp ground cinnamon, ¼ tsp baking powder, ¼ tsp fine salt, and ½ tsp baking soda.
- 4In a separate bowl, add ½ cup room temperature unsalted butter, ½ cup granulated sugar, and 2 tbsp light or dark brown sugar. Mix until combined.
- 5In a separate bowl, add ½ cup room temperature unsalted butter, ½ cup granulated sugar, and 2 tbsp light or dark brown sugar. Mix until combined.
- 6In a separate bowl, add ½ cup room temperature unsalted butter, ½ cup granulated sugar, and 2 tbsp light or dark brown sugar. Mix until combined.
- 7Add 1 tsp pure vanilla extract and 1 large room temperature egg to the wet ingredients and mix until well combined.
- 8Add 1 tsp pure vanilla extract and 1 large room temperature egg to the wet ingredients and mix until well combined.
- 9Add 1 tsp pure vanilla extract and 1 large room temperature egg to the wet ingredients and mix until well combined.
- 10Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- 11Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- 12Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- 13In a separate bowl, combine 2 tbsp unsalted softened butter, 2 ½ tbsp packed light or dark brown sugar, 2 ¼ tsp all-purpose flour, and 1 ½ tsp ground cinnamon to make the cinnamon roll filling.
- 14In a separate bowl, combine 2 tbsp unsalted softened butter, 2 ½ tbsp packed light or dark brown sugar, 2 ¼ tsp all-purpose flour, and 1 ½ tsp ground cinnamon to make the cinnamon roll filling.
- 15In a separate bowl, combine 2 tbsp unsalted softened butter, 2 ½ tbsp packed light or dark brown sugar, 2 ¼ tsp all-purpose flour, and 1 ½ tsp ground cinnamon to make the cinnamon roll filling.
- 16Freeze the cinnamon roll filling for 5 to 10 minutes until it's hard to the touch.
- 17Freeze the cinnamon roll filling for 5 to 10 minutes until it's hard to the touch.
- 18Freeze the cinnamon roll filling for 5 to 10 minutes until it's hard to the touch.
- 19Scoop out half of the cookie dough into a separate bowl.
- 20Scoop out half of the cookie dough into a separate bowl.
- 21Scoop out half of the cookie dough into a separate bowl.
- 22Add the hardened cinnamon roll filling on top of the scooped cookie dough.
- 23Add the hardened cinnamon roll filling on top of the scooped cookie dough.
- 24Add the hardened cinnamon roll filling on top of the scooped cookie dough.
- 25Cover the filling with the remaining half of the cookie dough.
- 26Cover the filling with the remaining half of the cookie dough.
- 27Cover the filling with the remaining half of the cookie dough.
- 28Scoop the combined cookie dough and cinnamon filling into balls and place them on a baking sheet.
- 29Scoop the combined cookie dough and cinnamon filling into balls and place them on a baking sheet.
- 30Scoop the combined cookie dough and cinnamon filling into balls and place them on a baking sheet.
- 31Bake the cookies in the oven for 8 to 10 minutes.
- 32Bake the cookies in the oven for 8 to 10 minutes.
- 33Bake the cookies in the oven for 8 to 10 minutes.
Ingredients
- 1.25 cup all-purpose flour
- 1.25 cup all-purpose flour
- 1.25 cup all-purpose flour
- 0.5 tsp ground cinnamon
- 0.5 tsp ground cinnamon
- 0.5 tsp ground cinnamon
- 0.25 tsp baking powder
- 0.25 tsp baking powder
- 0.25 tsp baking powder
- 0.25 tsp fine salt
- 0.25 tsp fine salt
- 0.25 tsp fine salt
- 0.5 tsp baking soda
- 0.5 tsp baking soda
- 0.5 tsp baking soda
- 0.5 cup room temperature unsalted butter
- 0.5 cup room temperature unsalted butter
- 0.5 cup room temperature unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup granulated sugar
- 0.5 cup granulated sugar
- 2 tbsp light or dark brown sugar
- 2 tbsp light or dark brown sugar
- 2 tbsp light or dark brown sugar
- 1 tsp pure vanilla extract
- 1 tsp pure vanilla extract
- 1 tsp pure vanilla extract
- 1 large room temperature egg
- 1 large room temperature egg
- 1 large room temperature egg
- 2 tbsp unsalted softened butter
- 2 tbsp unsalted softened butter
- 2 tbsp unsalted softened butter
- 2.5 tbsp packed light or dark brown sugar
- 2.5 tbsp packed light or dark brown sugar
- 2.5 tbsp packed light or dark brown sugar
- 2.25 tsp all-purpose flour
- 2.25 tsp all-purpose flour
- 2.25 tsp all-purpose flour
- 1.5 tsp ground cinnamon
- 1.5 tsp ground cinnamon
- 1.5 tsp ground cinnamon
Equipment
bowlsspatulawhiskcookie scoopbaking sheetoven
Tips
- Do not chill the cookie dough.
- Freeze the cinnamon roll filling for 5-10 minutes until hard to the touch.