Cinnamon Roll Sugar Cookies

Let me tell you, these Cinnamon Roll Sugar Cookies are something else! They're like the best of both worlds, you know? You get all the yumminess of cinnamon rolls but in a cookie form. How cool is that? So, what makes 'em so darn special? Well, for starters, they taste amazing. I mean, who doesn't love the combo of sweet sugar cookies and that warm, cozy cinnamon flavor? It's like a hug for your taste buds! And the texture? Oh man, it's spot on. They're soft and chewy on the inside, but you get that little bit of crispiness around the edges. It's seriously perfect. Plus, they look pretty awesome too. When you see that swirly cinnamon filling and the cream cheese frosting on top, you just can't help but want to grab one (or three, let's be real). The best part? You can eat 'em on the go! No need for a plate and fork like with regular cinnamon rolls. Just grab and munch. They're great for snacking or even giving as gifts. And hey, if you're feeling creative, you can totally make them your own. Throw in some chocolate chips or nuts if that's your thing. The sky's the limit! Trust me, whether you're a baking pro or just starting out, you're gonna love making (and eating) these cookies. They're just that good!

What do I need to whip up these Cinnamon Roll Sugar Cookies?

Alright, let's talk ingredients! Here's what you'll need to make these awesome Cinnamon Roll Sugar Cookies:

For the cookie dough:

• ½ cup of butter (make sure it's soft!)
• 6 Tbsp powdered sugar
• 2 ¾ cups all-purpose flour
• ¼ tsp cream of tartar
• ¼ tsp baking soda
• ½ tsp salt
• 10 Tbsp regular sugar
• 6 Tbsp canola oil
• 1 Tbsp water
• 1 big egg
• ½ tsp vanilla extract
• 2 Tbsp regular sugar (for coating)

For that yummy cinnamon filling:

• 6 Tbsp butter (soft again!)
• ½ cup light brown sugar
• ¼ cup all-purpose flour
• 2 Tbsp ground cinnamon

And for that awesome cream cheese frosting:

• 4 oz cream cheese (yep, soft!)
• 4 Tbsp butter (you guessed it, soft)
• ½ cup powdered sugar
• ½ tsp vanilla extract

How do I make these awesome Cinnamon Roll Sugar Cookies?

1. First things first, crank up your oven to 350°F. While that's heating up, grab a couple of baking sheets and line 'em with silicone mats or parchment paper.
2. In a bowl, mix together 2 ¾ cups flour, ¼ tsp cream of tartar, ¼ tsp baking soda, and ½ tsp salt. Just whisk it all up and set it aside for now.
3. Now, get your stand mixer ready with the paddle attachment. Throw in ½ cup soft butter, 10 Tbsp regular sugar, and 6 Tbsp powdered sugar. Beat it all up until it's nice and fluffy - should take about 2-3 minutes.
4. Next, add 6 Tbsp canola oil, 1 Tbsp water, 1 big egg, and ½ tsp vanilla to the butter mix. Mix it all up real good, scraping down the sides of the bowl if you need to.
5. Slowly add your dry ingredients to the wet stuff. Mix it on low speed just until it's all combined. Don't go crazy here - overmixing is a no-no!
6. Grab a cookie scoop (about 2 tablespoons worth) and start scooping out the dough. Roll each scoop into a ball and place 'em on your baking sheets, leaving some space between each one.
7. Here's a fun part - take a glass, dip the bottom in some sugar, and use it to squish down each dough ball. You want to make a little well in the center of each one.
8. For the cinnamon filling, mix together 6 Tbsp soft butter, ½ cup brown sugar, ¼ cup flour, and 2 Tbsp cinnamon until it's all well combined.
9. Now, take that yummy cinnamon mix and fill up each cookie well. Spread it towards the edges, but don't go all the way to the rim.
10. Pop those babies in the oven for about 9-10 minutes. You're looking for the edges to be just a little golden. Don't overbake 'em - they'll keep cooking a bit as they cool.
11. Let the cookies cool completely on the baking sheets. I know it's tempting, but trust me, wait!
12. While you're waiting, let's make that cream cheese frosting. Beat together 4 oz soft cream cheese and 4 Tbsp soft butter until it's nice and smooth.
13. Gradually add ½ cup powdered sugar and ½ tsp vanilla to the cream cheese mix. Keep beating until it's all smooth and combined.
14. Put your frosting in a pastry bag with a round tip.
15. Once the cookies are totally cool, pipe swirls of frosting onto each one. Start from the center and work your way out in a spiral.