I love cinnamon rolls as much as the next person (maybe even more), but yeasted dough can take a fair bit of work and preparation in advance. I wanted to take the flavors of a cinnamon roll and the beautiful swirl pattern and turn it into a cookie — like a sugar cookie and a cinnamon roll had a delicious baby! This way there’s no more deciding between which to snack on for Christmas morning. Instead, you can bite into a cookie that’s crunchy but carries the same look and flavor profile as a cinnamon roll.
Can I Use Pre-Made Sugar Cookie Dough?
While you may worry that using store-bought, pre-made sugar cookie dough could ruin the flavor of this recipe, it’ll only make the process easier. As long as you use the correct steps to roll out the pre-made dough, there is no reason why a stop at the store can’t take over the usual labor of monotonous baking. Place slightly chilled (you don’t want it to be too cold) cookie dough between the two pieces of parchment paper and form the dough into rectangle using your hands. Using a rolling pin, start at the center and then slowly begin to roll the dough away from your body, You’ll want to continue rotating the dough 90 degrees every few rolls to ensure an even thickness.
Cinnamon Roll Sugar Cookies
Description
The perfect cross between a cookie and a cinnamon roll!
Ingredients
For the sugar cookie dough:
- 2 3/4 cup flour
- 3/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp maple extract
- 1 tsp vanilla extract
For the filling:
- 3 tbsp butter, melted
- 1/3 cup brown sugar
- 1/2 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
For the icing:
- 1 cup icing sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla
Story and Photography by Amy Price
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