These cinnamon roll sugar cookies are made with a simple sugar cookie dough rolled out, filled with cinnamon and sugar and sliced to resemble cinnamon buns. They are simple and delicious, and so good you can eat a dozen in one sitting.
The trick is to refrigerate the dough for a short while and not overbake them in the oven. Then when rolling the dough, roll it tightly and leave space at the end to seal it together to complete the spiral. The cookies hold their shape nicely and are just so good. They are cookies that I have a hard time stopping eating. They are not too sweet so I feel like I can eat a lot without being sugared-out.
Cinnamon Roll Sugar Cookies
- 1 cup butter, softened (2 sticks)
- ¾ cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla
- 2 cups flour
- ½ tsp salt
- ¼ cup brown sugar
- ½ tbsp cinnamon
- Using a beater combine the butter and sugar. Add the egg yolks and vanilla. Then add the flour and salt. Shape into a log, wrap with plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 350° F. Sprinkle flour on the counter or on a sheet of wax paper. Roll out the dough using a rolling pin into a 10×14 rectangle dusting with flour when needed. The wax paper helps with the rolling process.
- Sprinkle the dough with cinnamon and brown sugar leaving a small strip about 1 cm wide at the far right side free of any toppings. Starting with the 10inch side, roll the dough tightly. Once you get to the end brush the last bare 1cm with water, and finish rolling the dough. This water acts as a glue and seals the last bit of the dough, which helps keep the cookies together.
- Slice the dough into about ½ inch slices. Add to a baking sheet and press slightly onto the tops of the cookies, which helps the cookies stay together when baking. Bake for 10 minutes. Allow to cool completely on the baking sheet. If you remove them too early they are more likely to fall apart.