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A blue plate covered in cinnamon roll sugar cookies sits on a wooden table. There is a glass of milk at hand to enjoy with the cookies.
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4.23 from 9 votes

No Chill Cinnamon Roll Sugar Cookies

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.)
Prep Time30 mins
Cook Time7 mins
Total Time37 mins
Course: Cookies / Dessert
Cuisine: American
Servings: 40 cookies
Calories: 152kcal
Author: Mirlandra Neuneker

Ingredients

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

Filling

  • ½ cup salted butter softened
  • 1 cup light brown sugar packed
  • 2 Tbsp. cinnamon

Frosting

  • 1 cup powdered sugar
  • 2 Tbsp. milk
  • ½ tsp. vanilla extract

Instructions

  • 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.

Notes

How to Measure Flour: Too much or too little flour makes bad cookies. The correct way to measure flour is to spoon it into the measuring cup and then use the flat edge of a knife to level the cup. This ensures exact measuring.
Tips:
  • 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.

Nutrition

Calories: 152kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 47mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg