I absolutely love this Cinnamon Roll Sugar Cookies Recipe because it marries the warm, comforting flavors of cinnamon rolls with the soft, buttery texture of sugar cookies — it’s like having your cinnamon roll and eating it too! If you’re anything like me, sometimes you want that cozy cinnamon flavor without the mess of rolling dough and frying in sticky gooey layers, and these cookies hit that sweet spot perfectly.
These cookies work wonderfully for holiday gatherings, afternoon tea, or just a quiet Sunday treat. You’ll find that they come together without much fuss and yet deliver those rich layers of cinnamon sugar baked right into each bite. Trust me, once you try this Cinnamon Roll Sugar Cookies Recipe, it will quickly become a new favorite to bake again and again.
Why You’ll Love This Recipe
- Layered Cinnamon Goodness: The dough layers interlaced with cinnamon sugar create that iconic cinnamon roll flavor without rolling out dough.
- Soft, Tender Texture: Thanks to a touch of cornstarch and gentle folding, these cookies stay soft and tender every time.
- Simple to Make: No complicated techniques here—just mix, fold, chill, and bake for delicious results.
- Perfect For Any Occasion: Whether it’s a weekday treat or holiday baking marathon, these cookies always impress.
Ingredients You’ll Need
The magic behind these Cinnamon Roll Sugar Cookies Recipe lies in both the cinnamon sugar filling and the cookie dough working harmoniously. Using simple pantry staples you probably have on hand means you won’t have to go hunting for obscure ingredients!
- Unsalted Butter: Softened for creamy dough but keep it cool for better handling and less spreading when baking.
- Brown Sugar: Adds moistness and a subtle caramel hint to the cinnamon sugar filling.
- All-Purpose Flour: The foundation for both the cookies and the cinnamon filling for structure and softness.
- Ground Cinnamon: The star spice that infuses everything with classic, warm flavor.
- Salt: Just a pinch in the cinnamon filling and dough enhances all the other flavors.
- Granulated Sugar: Sweetens the dough with a little crunch on top as it bakes.
- Vanilla Extract: Pure vanilla is essential for depth and richness.
- Egg and Egg Yolk: Adds moisture and tenderness without making the dough too sticky.
- Baking Powder: Gives a little lift, for the perfect cookie height and softness.
- Cornstarch: This secret ingredient makes the cookies soft and snuggly instead of crumbly.
Variations
I enjoy tweaking this Cinnamon Roll Sugar Cookies Recipe sometimes to match the season or my mood—there’s so much room for creativity here! Feel free to add your own spin and watch your friends and family marvel at your baking skills.
- Glaze It: I like drizzling a simple cream cheese or vanilla glaze over cooled cookies for an extra indulgent touch that really brings out the cinnamon roll vibe.
- Spiced Up: Once, I added a pinch of nutmeg and cardamom to the cinnamon sugar for a more complex, festive flavor blend — it was a huge hit!
- Healthier Swap: For a lighter version, substituting half the butter with applesauce works surprisingly well while keeping the texture soft.
- Chocolate Chips: If you’re a chocoholic like me, sprinkle mini chocolate chips into the dough layers for a delightful twist.
How to Make Cinnamon Roll Sugar Cookies Recipe
Step 1: Prepare Your Cinnamon Sugar Filling
Start by mixing softened butter, brown sugar, flour, cinnamon, and a pinch of salt until combined. I usually use a small rubber spatula or fork to get the mixture smooth but still slightly chunky for texture. Pop this in the freezer for about 10 minutes while you whip up the cookie dough—this chilling helps the filling stay distinct in the dough layers later on.
Step 2: Make the Cookie Dough Base
Cream your unsalted butter and granulated sugar until light and fluffy—this is key for those soft cookies! Then add vanilla, the whole egg, and egg yolk, mixing until everything is evenly combined. Meanwhile, whisk your dry ingredients: flour, baking powder, cornstarch, and salt. Slowly blend the dry mix into the wet ingredients, being careful not to overmix, which can make cookies tough.
Step 3: Layer and Fold the Dough
Here comes my favorite part! Divide the dough into two halves. Spread one half into your mixing bowl’s bottom layer. Then, evenly distribute about half of your cinnamon sugar filling over it in small pieces. Next, add the second half of the dough as a top layer and scatter the remaining cinnamon sugar on top. Fold and stir gently only a couple of times by hand to swirl the cinnamon sugar—don’t use a mixer because you want some cinnamon chunks visible for that cinnamon roll look and flavor.
Step 4: Scoop, Chill, and Bake
Scoop two-tablespoon portions onto a plate, making sure each scoop has some of that cinnamon-swirled dough. Freeze these dough balls for 10 minutes—this step prevents excessive spreading and keeps your cookies thick and tender. Then, place them spaced out on parchment-lined sheets. Bake at 350°F for 10 to 12 minutes until the edges start to golden but the centers feel slightly soft. Don’t worry if some cookies look a bit misshapen—they’ll firm up as they cool, and I have some shaping tips below.
Pro Tips for Making Cinnamon Roll Sugar Cookies Recipe
- Keep Butter Cool: Softened but cool butter helps control spreading and keeps your cookie dough easier to handle.
- Easy Folding Trick: Use a rubber spatula to fold gently—skip the mixer here to keep cinnamon swirls intact.
- Quick Chill is Key: Don’t skip freezing dough balls; it prevents runny cookies and preserves those cinnamon pockets perfectly.
- Shape Right Out of Oven: For perfectly round cookies, gently press edges with a clean spoon right after baking, before they cool down.
How to Serve Cinnamon Roll Sugar Cookies Recipe
Garnishes
I like to dust these cookies lightly with powdered sugar or drizzle them with a quick glaze of powdered sugar mixed with milk or cream cheese frosting. It adds that extra touch of sweetness and makes them look just like mini cinnamon rolls, perfect for sharing at brunch or dessert tables.
Side Dishes
Pair these with a warm cup of chai tea or coffee for that true cozy vibe. For brunch, they’re a delightful companion to scrambled eggs or a fruit salad, balancing out savory dishes with their sweet cinnamon notes.
Creative Ways to Present
I’ve found arranging these cookies in a circle on a pretty cake stand with a small bowl of cream cheese glaze in the center gets oohs and ahhs from guests. For kids’ parties, stack them like a mini cinnamon roll tower or package them in decorative tins for holiday gifting—it’s always a hit!
Make Ahead and Storage
Storing Leftovers
After cooling completely, I store leftover cookies in an airtight container at room temperature. They stay soft and delicious for about 3 to 4 days, but honestly, they rarely last that long in my house!
Freezing
This Cinnamon Roll Sugar Cookies Recipe freezes beautifully—just freeze the shaped dough balls on a tray first, then transfer them to a freezer bag. You can bake them straight from frozen, just add a minute or two to the baking time for best results. It’s perfect for making batches ahead of time or holiday prep.
Reheating
To enjoy leftover cookies warm, I pop them in the microwave for about 10 seconds or briefly in a low-temperature oven. This brings back that fresh-baked softness and mild gooeyness from the cinnamon sugar pockets, making them taste like you just pulled them from the oven.
FAQs
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Can I use store-bought cinnamon sugar instead of making the filling?
While you technically can, I recommend making the cinnamon sugar filling as outlined in the recipe for the best texture and flavor. The butter and flour in the filling help it hold shape during baking and create those irresistible cinnamon pockets, which plain cinnamon sugar alone won’t achieve.
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Why do some cookies spread unevenly or lose their cinnamon chunks?
This usually happens if the dough isn’t chilled enough before baking or if it’s overmixed. Freezing the dough balls for at least 10 minutes before baking helps keep those cinnamon swirl pockets distinct and prevents excessive spreading.
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Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that’s one-to-one for regular flour. I’ve had success with blends containing xanthan gum to maintain softness and structure, but results can vary by brand, so keep an eye on texture and baking times.
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How long can I store the dough before baking?
The dough can be refrigerated for up to 3 days before baking. Just be sure to bring it back to a slightly chilled state before scooping and baking to avoid spreading issues.
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Is it okay if my cookies look a bit irregular after baking?
Absolutely! The cinnamon sugar pockets sometimes cause the dough to melt slightly in areas, but these little imperfections add charm and make them look homemade. Just shape cookies gently with a spoon right after baking if you prefer a neater appearance.
Final Thoughts
This Cinnamon Roll Sugar Cookies Recipe holds a special place in my baking rotation because it brings together two classic favorites with so much heart and flavor but less fuss. I hope you’ll give it a try and enjoy the delightful cinnamon swirls and tender crumb as much as my family does. Baking these cookies is like filling your kitchen with cozy memories and sweet warmth that everyone will love sharing.
Print
Cinnamon Roll Sugar Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Total Time: 46 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Enjoy the delightful twist on classic sugar cookies with these Cinnamon Roll Sugar Cookies featuring a luscious cinnamon sugar filling swirled throughout soft, buttery dough. This recipe creates tender, flavorful cookies with hints of cinnamon reminiscent of a cinnamon roll, perfect for cozy gatherings or a sweet snack.
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 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
- 3/4 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F and position racks near the center. Line two baking sheets with parchment paper and set aside to ensure non-stick baking surfaces.
- Prepare Cinnamon Sugar Filling: Combine softened butter, brown sugar, flour, cinnamon, and salt in a small bowl. Mix well using a spatula or fork until fully combined. Freeze this mixture for about 10 minutes while you prepare the cookie dough to firm it up.
- Make Cookie Dough: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together until the mixture becomes light and creamy. Add vanilla extract, the whole egg, and egg yolk. Beat again until the mixture is smooth and fully incorporated, scraping the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt. Gradually add these dry ingredients to the wet ingredients and beat until just combined, avoiding overmixing for tender cookies.
- Layer Dough and Cinnamon Sugar: Remove half of the cookie dough and set aside. Spread the remaining half evenly on the bottom of the mixing bowl. Take the chilled cinnamon sugar filling from the freezer and scatter small teaspoon-sized pieces over this dough layer. Then spread the reserved half of the dough on top, pressing it gently. Add the remaining cinnamon sugar pieces on top of this second dough layer.
- Fold Dough Briefly: Gently fold the layered dough and cinnamon sugar mixture just twice by scraping and folding, followed by one to two stirs with a rubber spatula. This technique keeps distinct chunks and swirls of cinnamon sugar within the dough.
- Scoop and Chill Dough Balls: Using a cookie scoop, portion two-tablespoon-sized dough balls ensuring each has cinnamon sugar mixed in. Place the balls on a plate and freeze for 10 minutes to firm up the butter preventing excessive spreading during baking.
- Arrange and Bake: Place chilled dough balls spaced a couple inches apart on the prepared baking sheets. For thicker cookies, keep the dough in high mounds; for thinner cookies, gently pat them down. Bake for 10-12 minutes, until the edges begin to brown and centers are slightly underdone. Watch for some cinnamon sugar melting out which may cause slight misshaping.
- Cool and Serve: Transfer baking sheets to wire racks and allow cookies to cool completely. They will firm up while cooling, resulting in tender, soft cinnamon roll-inspired sugar cookies perfect for sharing.
Notes
- See note regarding flour measurement: spoon and level the flour to avoid dense cookies.
- Cookies that spread too much can be shaped immediately after removing from the oven by rolling them between your palms into a perfect round shape.
- Dough balls that don’t fit on the baking sheet can be refrigerated (not frozen) until the current batch finishes baking.
- Be careful not to overmix the dough after adding cinnamon sugar to preserve the swirled effect.
- Freezing dough balls before baking helps control the cookie spread and maintains texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
