If you’re a cinnamon lover, these Cinnamon Roll Sugar Cookies are your dream dessert! This recipe is a delicious mashup of a cinnamon roll, a snickerdoodle, and a soft sugar cookie. Each bite is chewy, buttery, and swirled with a rich brown sugar-cinnamon filling that’s simply irresistible.
These cookies use simple pantry ingredients and feature a fun swirl technique that gives every cookie its signature cinnamon roll look. With a crisp edge, soft center, and plenty of cinnamon sugar throughout, they’re the perfect treat for any occasion.
Why You’ll Love These Cookies
- Rich cinnamon flavor – Brown sugar, cinnamon, and vanilla combine for the ultimate cozy taste.
- Soft and chewy texture – Slightly crisp edges with melt-in-your-mouth centers.
- Simple ingredients – All pantry staples, plus eggs and butter.
- Easy to make – No special equipment needed, just a mixer and baking sheets.
Ingredients
For the Cinnamon Sugar Filling:
- 4 tbsp unsalted butter, softened
- ⅓ cup packed brown sugar
- 1½ tbsp all-purpose flour
- 2½ tsp ground cinnamon
- Pinch of salt
For the Cookies:
- 1 cup unsalted butter, softened (still slightly cool)
- 1⅓ cups granulated sugar
- 1¾ tsp pure vanilla extract
- 1 large egg + 1 egg yolk
- 2¾ cups all-purpose flour
- ¾ tsp baking powder
- 1 tsp cornstarch
- ¼ tsp salt
Step-by-Step Instructions
1. Make the Cinnamon Sugar Filling
In a small bowl, mix softened butter, brown sugar, flour, cinnamon, and salt until well combined. Freeze for about 10 minutes while you make the cookie dough.
2. Make the Cookie Dough
In a large bowl, beat butter and sugar until light and creamy. Add vanilla, egg, and egg yolk; mix until smooth.
In a separate bowl, whisk together flour, baking powder, cornstarch, and salt. Slowly add to the wet ingredients, mixing until just combined.
3. Layer the Dough with Cinnamon Filling
- Spread half the cookie dough in the bottom of the mixing bowl.
- Scoop small teaspoon-sized chunks of the chilled cinnamon filling over the dough.
- Add the remaining cookie dough on top and scatter the rest of the cinnamon filling.
- Gently fold the dough a few times by hand to create a marbled swirl. Do not overmix—you want chunks and ribbons of cinnamon throughout.
4. Scoop and Chill
Scoop dough into 2-tablespoon portions and place on a plate. Freeze for 10 minutes to firm up the butter. This helps prevent the cookies from spreading too much.
5. Bake
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place dough balls a few inches apart. Bake for 10–12 minutes until the edges are set and the centers look slightly underbaked.
- Cookies will firm up as they cool.
Tips for Perfect Cinnamon Roll Cookies
- Chill briefly – Both the filling and dough balls should be cold before baking for best results.
- Shape after baking – If cookies spread unevenly, use a round cookie cutter or glass to swirl and reshape them right out of the oven.
- Don’t overmix – Minimal folding keeps the cinnamon swirls visible and beautiful.
- For thicker cookies – Leave the dough mounded. For thinner cookies, press slightly before baking.
These Cinnamon Roll Sugar Cookies are soft, buttery, and loaded with cinnamon flavor—perfect for holiday trays, bake sales, or a cozy afternoon treat. Serve them with a glass of milk or a warm cup of coffee for the ultimate cookie experience!