Cinnamon Roll Sugar Cookies
Yield: about 4 dozen cookies
For the Cookies:
  • 3 cups unbleached, all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 sticks butter, cold & cut into chunks
  • 1 egg
  • 1½ tsp pure vanilla extract
For the Filling
  • 3 tablespoons butter- softened
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
For the Glaze:
  • 2 tablespoons cream cheese, softened
  • 1-2 cups powdered sugar
  • 1-2 tablespoons milk or cream
  1. Stir together the flour, baking powder and salt. Set aside.
  2. Cream together the butter and sugar. Add the egg and vanilla and beat until mixed. Gradually add the flour mixture and mix until just combined. (Dough will be crumbly.)
  3. Transfer the dough to a well-floured surface and knead a few times until it is smooth. Divide the dough in half. Set one half aside.
  4. Roll the other into a 10 x 14 rectangle (give or take- it doesn't have to be exact.)
  5. Spread half of the softened butter over the dough- getting all the way to the edges.
  6. Stir together the brown sugar and cinnamon together, and sprinkle half of it over the dough, using your hand to create a thin, even layer to the edges.
  7. Slice the dough in half , creating two 10x7 rectangles, which will make it much easier to roll. Starting with the short side, roll the dough and place the first log seam down in the freezer.
  8. Repeat with the other half of the dough, and place that log in the freezer as well. Roll out the other half of the dough and repeat steps 4-7.
  9. Let all 4 logs of dough chill in the freezer for about 15-20 minutes, or until firm. Preheat oven to 375F.
  10. Slice the dough into rounds about a centimeter thick. Place the dough onto a parchment-lined cookie sheet and bake for 9-11 minutes, or until the edge is just golden brown. Repeat with the rest of the dough.
For the Glaze:
  1. Whisk together the softened cream cheese and 1 cup of powdered sugar. Add a tablespoon of milk/cream and stir together. Add more powdered sugar or milk as needed to create a thick glaze that will drizzle off the spoon.
  2. Drizzle the glaze on the cookies as they cool.
Base cookie recipe adapted from Bake at 350
Recipe by The Baker Chick at