Cinnamon Roll Sugar Cookies - Celebrating Sweets

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Published: Dec 13, 2022 by · 16 Comments

 This is the cookie for cinnamon-lovers! This delicious recipe is a mashup between a cinnamon roll, a snickerdoodle, and a sugar cookie. Soft and chewy sugar cookies with an incredible brown sugar-cinnamon swirl marbled all throughout. 

This recipe is made with pantry staples and several tips and tricks for getting perfect cinnamon roll cookies every time. Read on for everything you need to make this delicious recipe!

Why you’ll love this recipe

Taste: Brown sugar, cinnamon, and vanilla! A delicious and comforting flavor combination.

Texture: Crisp edges, soft centers, with chewiness all throughout.

Basic ingredients: This recipe uses pantry staples, plus eggs and butter.

Ease: No special equipment required. The “hardest” part of this recipe is the cinnamon swirl technique and I have detailed tips and tricks for getting it right.

Recipe overview

*Full recipe below in recipe card*

Make the cinnamon sugar filling:

Stir together softened butter, brown sugar, flour, cinnamon, and salt. Place in the freezer for several minutes (to firm up) while you prepare the cookie dough.

Make the sugar cookie dough:

This is a variation of our Easy Sugar Cookies. This simple dough comes together in minutes.

Assembly:

In order to get layers, swirls, and pockets of cinnamon all throughout the cookie dough you’re going to layer the dough and pieces of the chilled cinnamon mixture. Here’s how to do that:

  • Remove half of the dough from the mixing bowl and spread the remaining dough out across the bottom the mixing bowl.
  • Remove the cinnamon mixture from the freezer and use two spoons to scoop small pieces (about a teaspoon each) of the cinnamon mixture and place them all over the dough in the mixing bowl.
  • Once you have used half of the cinnamon mixture, get the cookie dough that you have set aside, and spread it or press it with your fingers into an somewhat even layer on top of the cinnamon and dough in the mixing bowl.
  • Proceed to add the remaining cinnamon mixture (in little pieces) all over the top of that piece of dough.

    • Stir the cookie dough – BARELY:

    Once you have your dough layered you are going to fold and mix it just barely. I do two folds, scraping up and over, followed by one to two stirs by hand with a rubber spatula. Do not use an electric mixer, this needs to be a brief stir that leaves some pieces of the cinnamon mixture in chunks and some pieces swirled into the dough.

    Scoop and chill:

    Scoop the dough into two-tablespoon portions using a cookie scoop. Pay attention while scooping to ensure that each scoop has a fair amount of dough mixed with cinnamon.

    Place the dough balls on a plate and freeze for 10 minutes. This quick chill firms up the butter so the cookies don’t spread too much.

    Bake:

    Bake the cookies on parchment lined baking sheets for 10-12 minutes. They will look slightly under baked but they will firm up as they cool. If some of the cookies are misshapen after baking see the instructions below for shaping them.

    Key technique for round cookies

    This is a technique that I mention as an optional step for most of my cookie recipes but for this recipe it is crucial.

    Some of the cookies will bake up a little misshapen. This is because pockets of cinnamon sugar might melt out while baking. Don’t worry, either of these techniques work for getting a perfectly round shape for every cookie in the batch!

    Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.

    Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a round shape.

    Recipe tips

    Brief freezes for the cinnamon sugar mixture and the dough balls ensure that the cookies don’t spread too much while baking.

    Layering the cookie dough with cinnamon sugar and gently folding the dough makes perfect cinnamon swirls.

    Line baking sheets with parchment paper for easy cleanup and to prevent the cookies from spreading too much.

    Space the dough balls a couple inches apart on the baking sheets to give adequate room for spreading.

    For thicker cookies leave the dough balls in higher mounds, for thinner cookies give them a slight pat down before baking.

    Love cinnamon? Try these:

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    Recipe

    Closeup of cinnamon roll cookies on parchment paper.

    Cinnamon Roll Sugar Cookies

     This is the cookie for cinnamon-lovers! This delicious recipe is a mashup between a cinnamon roll, a snickerdoodle, and a sugar cookie. Soft and chewy sugar cookies with an incredible brown sugar-cinnamon swirl marbled all throughout. 

    5 from 16 votes

    Print Pin SaveSaved!

    Course: Dessert

    Cuisine: American

    Prep Time: 25 minutes

    Cook Time: 11 minutes

    Chill time: 10 minutes

    Total Time: 46 minutes

    Servings: 20

    Calories: 240kcal

    Author: Allison – Celebrating Sweets

    Ingredients

    Cinnamon sugar filling:

    Instructions

    Cinnamon sugar filling:

    Cookies:

    • Using an hand mixer, or stand mixer fitted with the paddle attachment,  beat butter and sugar until light and creamy. Add vanilla, egg, and egg yolk, and beat until combined, scraping the sides of the bowl as necessary.

    • In a separate bowl, combine flour (see note), baking powder, cornstarch, and salt. Slowly add the dry ingredients to the wet ingredients and beat until combined.

    • Remove half of the dough from the mixing bowl and spread the remaining dough out across the bottom the mixing bowl. Remove the cinnamon mixture from the freezer and use two spoons to scoop small pieces (about a teaspoon each) of the cinnamon mixture and place them all over the dough in the mixing bowl. Once you have used half of the cinnamon mixture, get the cookie dough that you have set aside, and spread it or press it with your fingers into a somewhat even layer on top of the cinnamon and dough in the mixing bowl. Proceed to add the remaining cinnamon mixture (in little pieces) all over the top of that piece of dough. Your bowl should now have two layers of cookie dough, each layer topped with cinnamon sugar bits.

    • Once you have your dough layered you are going to fold and mix it just barely. I do two folds, scraping up and over, followed by one to two stirs by hand with a rubber spatula. Do not use an electric mixer, this needs to be a brief stir that leaves some pieces of the cinnamon mixture in chunks and some pieces swirled into the dough.

    • Scoop the dough into two-tablespoon portions using a cookie scoop. Pay attention while scooping to ensure that each scoop has a fair amount of dough mixed with cinnamon. Place the dough balls on a plate and freeze for 10 minutes. This quick chill firms up the butter so the cookies don't spread too much.

    • Place dough balls a couple inches apart on parchment lined baking sheets. For thicker cookies leave the dough balls in higher mounds, for thinner cookies give them a slight pat down before baking. Any dough balls that do not fit into this batch that's baking should be refrigerated (not frozen) until the baking sheets have cooled and you're ready to bake them.

    • Bake for 10-12 minutes, until the cookies have spread, the edges are beginning to brown and the center is still slightly underdone. Some of the cookies will bake up a little misshapen. This is because pockets of cinnamon sugar might melt out while baking. Don't worry, I have two techniques that work for getting a perfectly round shape for every cookie in the batch! See notes for shaping cookies as soon as they come out of the oven. Place baking sheets on wire racks and allow cookies to cool completely. They will firm up as they cool.

    Notes

    TO PROPERLY MEASURE FLOUR: Fluff the flour several times with your measuring cup (or a whisk) to lighten it. Lightly scoop a heaping portion and level it off with the back of a knife. HOW TO SHAPE COOKIES: Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet. Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a round shape.

    Nutrition

    Calories: 240kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 36mg | Potassium: 48mg | Fiber: 1g | Sugar: 17g | Vitamin A: 379IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 1mg

    Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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