Fall in love with these delicious no chill cinnamon roll sugar cookies! The cookies are soft and sweet and packed full of the delicious cinnamon roll filling we all love. These are the most addictive cookies I have made to date and actually easier than they look (you don’t even have to chill the cookie dough.)
What would happen if you took two things you LOVED and made them into one amazing recipe??? As it turns out you would get the most addictive and amazing cookies you have ever eaten!
Cinnamon Roll Sugar Cookies With No Chill Dough
I figured adding swirls of cinnamon and sugar to my favorite easy no chill sugar cookie dough was going to be delicious but I never thought it would be so knock down drag out AWESOME! I’ve been baking cookies for three decades and these are the best cookie to come out of my kitchen in 30 years. I’ve never said that about a cookie before so I hope you caught it.
There is something special about a cookie that reminds me of one of my favorite baked goods but is still a cookie. The problem is they are so good I actually can’t make them as often as I want because I have no self control. I could sit down with a tall glass of milk and happily munch down 10 or even 20 of these! Yep, that good and that addictive. Good luck with that problem!
One of my early experimental trial batches was so wonderful I actually stopped what I was doing and drove the cookies to Jonathan’s work to get them out of the house before I ate ever. last. one.
Because these cookies are based on my easy no chill sugar cookie recipe they are wonderfully simple to make. You do need a rolling pin and a knife but don’t let the pictures intimidate you. I put plenty of clear instructions and tips in the recipe. Just follow along and you cookies will come out just like the pictures. No Pinterest fails here! If you do have questions drop me a comment for sure. I always try to answer cooking questions that come in ASAP so you are not left waiting.
Tools In This Post: One of the most helpful things for rolling out dough is a rolling pin with measuring disks on the end. Your dough is the right thickness for perfect cookies and life is simple. The one I have is Joseph Joseph brand but I noticed today that several other companies are making a similar product that is cheaper. If you roll out dough frequently it is worth picking up one of these.
Looking for a no chill sugar cookie recipe? Readers love it and I think it is one of the best on the internet…
This fall I even cake out with a No Chill Chocolate Sugar Cookie version!
No Chill Cinnamon Roll Sugar Cookies
- 1 cup unsalted butter softened
- 1 cup granulated white sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 cups all-purpose flour
- ½ cup salted butter softened
- 1 cup light brown sugar packed
- 2 Tbsp. cinnamon
- 1 cup powdered sugar
- 2 Tbsp. milk
- ½ tsp. vanilla extract
- Preheat the oven to 350 F.
- In the bowl of a stand mixer use the paddle attachment to beat the butter and sugar together at medium-high speed for 1 minute.
- On medium speed, beat in the egg, vanilla, almond extract, baking powder and salt.
- Measure the flour correctly (see note) and add to the mixer 1 cup at a time, beating until combined after each addition.
- Don't chill the dough! Roll out to exactly 1/4" thick on a clean piece of parchment paper using just enough flour on your rolling pin to prevent sticking. (I suggest a rolling pin with measuring disks.) Aim for a rectangle that is tall and skinny, about 11”x18”.
- In a medium bowl use a fork to mix together the butter, brown sugar and cinnamon until combined.
- With a frosting spatula spread the filling mixture over the rectangle of cookie dough.
- Start at the one of the tall sides of the rectangle and roll the dough tightly into a log. Use a sharp knife to trim each end so it is even. (Eat the trimmings raw or baked!)
- Slice the log into 1/4” slices, laying each cookie on parchment lined cookie sheet as you go.
- Bake at 350F for 6-7 minutes. The cookies will not be browning at all. They will be dead white but look set.
- As each pan of cookies is done I recommend gently lifting the parchment paper holding the cookies out of the pan and setting it on a cooling rack or allowing cookies to cool on baking sheets. Do not disturb the cookies until cool and set.
- When cookies are cool whisk together the ingredients for the icing. Drizzle over cookies, allow to set and serve.
- Store cookies in an airtight container for up to five days.
- Butter should be just soft enough to mix in the cinnamon sugar and spread unto the dough. If the butter is too soft it will melt too much in the oven and spread out over the cookies. The cookies will still taste amazing but not be as pretty.
- Baking the cookies for the correct amount of time is important. If you bake them too long they will spread out in a strange way and get crispy in odd spots. They taste good but in a different way and they are more messy/less tidy looking.
- If your dough sticks to the parchment paper when you try to roll up the cookies just gently peel it away and continue to roll up the log. Press together any larger tears if needed.
- These cookies are more fragile after they are baked than most cookies. It helps to store them in a single layer instead of stacked up in a box.