Cinnamon Roll Sugar Cookies

There’s something magical about cinnamon roll sugar cookies. The warmth of cinnamon, the buttery richness of sugar cookies, and the delightful swirls of flavor create the perfect sweet treat. Every time I bake a batch, my kitchen fills with the comforting aroma of cinnamon, instantly making the day feel cozier. These cookies are like a cinnamon roll and sugar cookie combined, giving you the best of both worlds in every bite.

Why You’ll Love This Recipe

• The perfect fusion – It’s a cinnamon roll in cookie form, bringing together the best flavors of both.
• Soft, chewy, and flavorful – The rich buttery dough paired with the cinnamon sugar swirl creates an irresistible texture.
• No yeast required – Unlike traditional cinnamon rolls, these cookies are quick and easy to make.
• Make-ahead friendly – The dough can be chilled in advance, making them perfect for prepping ahead of time.

Tools You Need

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Parchment paper
• Cookie scoop
• Baking sheets
• Wire cooling racks

Ingredients

Cinnamon Sugar Filling:

• 4 tablespoons unsalted butter, softened
• 1/3 cup brown sugar, packed
• 1 1/2 tablespoons all-purpose flour
• 2 1/2 teaspoons ground cinnamon
• Pinch of salt

Cookies:

• 1 cup unsalted butter, softened but still cool to the touch
• 1 1/3 cups granulated sugar
• 1 3/4 teaspoons pure vanilla extract
• 1 large egg
• 1 large egg yolk
• 2 3/4 cups all-purpose flour (see note)
• 3/4 teaspoon baking powder
• 1 teaspoon cornstarch
• 1/4 teaspoon salt

How To Make Cinnamon Roll Sugar Cookies

Step 1: Prepare the Cinnamon Sugar Filling

In a small bowl, mix the softened butter, brown sugar, flour, cinnamon, and salt until well combined. Place the mixture in the freezer for about 10 minutes while you prepare the cookie dough.

Step 2: Make the Cookie Dough

Using a stand mixer or hand mixer, beat the butter and sugar together until light and creamy. Add the vanilla, egg, and egg yolk, beating until fully combined. Scrape down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 3: Layer the Dough with Cinnamon Mixture

Divide the cookie dough in half. Spread one half across the bottom of the mixing bowl. Remove the cinnamon mixture from the freezer and break it into small teaspoon-sized pieces. Scatter half of these pieces over the dough.

Take the remaining cookie dough and press it gently over the cinnamon-filled layer. Repeat the process by adding the remaining cinnamon mixture on top.

Step 4: Swirl the Dough

Using a rubber spatula, fold the dough twice, scraping up and over, followed by one to two gentle stirs. The goal is to have visible cinnamon swirls, not fully incorporated into the dough.

Step 5: Scoop and Chill the Dough

Using a cookie scoop, portion out the dough into two-tablespoon-sized balls. Ensure each scoop has a good mix of dough and cinnamon. Place the dough balls on a plate and freeze for 10 minutes to prevent excessive spreading.

Step 6: Bake the Cookies

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Place the chilled dough balls a couple of inches apart on the baking sheets.

For thicker cookies, leave them as mounds. For thinner cookies, gently press them down. Bake for 10-12 minutes, or until the edges start to brown and the centers remain slightly underdone.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks. They will firm up as they cool.

Recipe Tips

• Don’t overmix the dough after adding the cinnamon filling – The swirls should remain distinct for the best flavor.
• Use cold butter for the cinnamon sugar filling – This helps maintain its texture when baking.
• Chill the dough before baking – This step prevents excessive spreading and keeps the cookies soft and chewy.
• If cookies spread too much, reshape them immediately after baking – A round cookie cutter can help nudge them back into shape.

Ways to Serve

• With coffee or tea – These cookies pair beautifully with a warm drink.
• As an ice cream sandwich – Sandwich vanilla or cinnamon ice cream between two cookies for an indulgent treat.
• Drizzled with icing – A simple powdered sugar glaze adds an extra layer of sweetness.
• Dipped in chocolate – A light dip in white or dark chocolate takes these cookies to the next level.

Storage Tips

• Room temperature: Store cookies in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies for up to 3 months. Reheat in a low oven for a few minutes to restore crispness.
• Make-ahead dough: The dough can be prepared and refrigerated for up to 48 hours before baking.

FAQ

Can I make these gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Can I use pre-made cinnamon sugar instead of making my own?

You can, but making your own ensures the perfect balance of butter, sugar, and spice.

What if I don’t have cornstarch?

You can leave it out, but cornstarch helps create a softer cookie texture.

Can I freeze the dough?

Absolutely! Freeze the dough balls on a baking sheet, then transfer them to a freezer-safe bag. Bake straight from the freezer, adding an extra minute or two to the baking time.

Conclusion

Cinnamon roll sugar cookies bring the warmth of homemade cinnamon rolls into an easy-to-make, shareable treat. Their soft texture, swirls of cinnamon goodness, and buttery richness make them a standout dessert for any occasion. Whether you’re baking them for a holiday, a casual weekend treat, or just because you’re craving something sweet, these cookies never disappoint. I hope you enjoy them as much as I do!

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