Cinnamon Roll Sugar Cookies Recipe

Introduction

These Cinnamon Roll Sugar Cookies capture all the warm, comforting flavors of a classic cinnamon roll in a simple, handheld cookie. Soft, buttery, and swirled with cinnamon sugar, they’re a delightful treat for any occasion.

Ingredients

• 4 tablespoons unsalted butter (softened)
• ⅓ cup brown sugar (packed)
• 1½ tablespoons all purpose flour
• 2½ teaspoons ground cinnamon
• Pinch salt
• 1 cup unsalted butter (softened but still cool to the touch)
• 1 ⅓ cups granulated sugar
• 1 ¾ teaspoons pure vanilla extract
• 1 large egg
• 1 large egg yolk
• 2 ¾ cups all purpose flour (see note)
• ¾ teaspoon baking powder
• 1 teaspoon cornstarch
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F and position the racks near the center. Line two baking sheets with parchment paper and set them aside.
2. Step 2: Prepare the cinnamon sugar filling by mixing together the 4 tablespoons softened butter, brown sugar, 1½ tablespoons flour, ground cinnamon, and a pinch of salt until well combined. Place the mixture in the freezer for about 10 minutes while you make the cookie dough.
3. Step 3: For the cookies, beat 1 cup softened butter and granulated sugar together with a hand or stand mixer until light and creamy. Add vanilla extract, egg, and egg yolk, mixing until combined and scraping the bowl sides as needed.
4. Step 4: In a separate bowl, whisk together 2¾ cups all purpose flour, baking powder, cornstarch, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet mixture and beat until just combined.
5. Step 5: Remove half the dough and set it aside. Spread the remaining dough across the bottom of the mixing bowl. Take the chilled cinnamon sugar filling from the freezer and use two spoons to drop small spoonfuls (about a teaspoon each) evenly over the dough in the bowl.
6. Step 6: Layer the reserved cookie dough over the cinnamon sugar topping, pressing gently to form an even layer. Add the remaining cinnamon sugar in small pieces over the top.
7. Step 7: Fold and stir the layered dough gently by hand using a rubber spatula—two folds scraping up and over, followed by one or two gentle stirs. Avoid using an electric mixer so that some cinnamon sugar pieces remain visible and swirled.
8. Step 8: Using a two-tablespoon cookie scoop, portion the dough into balls, making sure each scoop contains cinnamon sugar bits mixed in evenly. Place the dough balls on a plate and freeze for 10 minutes to firm up the butter and prevent spreading.
9. Step 9: Arrange the chilled dough balls a few inches apart on the prepared baking sheets. For thicker cookies, keep the dough balls mounded; for thinner cookies, gently pat them down before baking.
10. Step 10: Bake the cookies for 10–12 minutes until they have spread, edges show light browning, and centers are slightly underdone. Some cookies may bake irregularly shaped due to melted cinnamon sugar pockets, but they will firm up as they cool on wire racks.

Tips & Variations

• For uniform round cookies, gently shape them with a spatula or the back of a spoon as soon as they come out of the oven.
• Use cinnamon with a little extra warmth, such as Saigon cinnamon, for a more intense flavor.
• If you prefer, substitute brown sugar with coconut sugar for a subtle caramel note.
• Keep the butter cool but pliable to help control cookie spread during baking.

Storage

Store cookies in an airtight container at room temperature for up to five days. To keep them fresh longer, freeze baked cookies for up to three months. Reheat gently in a low oven or microwave for a soft, warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and store it wrapped in the refrigerator for up to 2 days. Bring it to room temperature before shaping and baking.

Why are my cookies spreading too much?

Make sure your butter is cooled but still soft when mixing, and chill the dough balls before baking. Also, avoid using too much flour or overmixing the dough, as these can affect texture and spread.

Cinnamon Roll Sugar Cookies Recipe

Print Recipe

★★★★★

5 from 98 reviews

These Cinnamon Roll Sugar Cookies combine the warm flavors of cinnamon sugar swirls inside soft, buttery sugar cookie dough for a delightful treat that tastes like a cinnamon roll in cookie form. They feature layers of cinnamon sugar folded into the dough, creating pockets of sweet spice throughout each bite. Perfect for snacks, desserts, or holiday baking, these cookies are buttery, tender, and irresistibly cinnamon-spiced.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: About 24 cookies 1x
• Category: Dessert Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cinnamon Sugar Filling

• 4 tablespoons unsalted butter (softened)
• ⅓ cup brown sugar (packed)
• 1½ tablespoons all purpose flour
• 2½ teaspoons ground cinnamon
• pinch salt

Cookie Dough

• 1 cup unsalted butter (softened but still cool to the touch)
• 1 ⅓ cups granulated sugar
• 1 ¾ teaspoons pure vanilla extract
• 1 large egg
• 1 large egg yolk
• 2 ¾ cups all purpose flour
• ¾ teaspoon baking powder
• 1 teaspoon cornstarch
• ¼ teaspoon salt

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and position the racks near the center. Line two baking sheets with parchment paper and set aside for baking.
2. Make Cinnamon Sugar Filling: In a small bowl, mix together the softened butter, brown sugar, flour, cinnamon, and a pinch of salt using a spatula or fork until well combined. Place this mixture in the freezer for about 10 minutes to firm up while making the cookie dough.
3. Prepare Wet Ingredients: Using a hand or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar until light and creamy. Add vanilla extract, egg, and egg yolk, then beat again until fully combined, scraping down the bowl sides as needed.
4. Prepare Dry Ingredients: In a separate bowl, whisk together all purpose flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients and beat just until combined.
5. Layer Dough with Cinnamon Filling: Remove half of the cookie dough and set aside. Spread the remaining half evenly across the bottom of the mixing bowl. Remove the cinnamon sugar mixture from the freezer and use two spoons to scatter teaspoons of it evenly over this dough layer. Next, spread or press the reserved half of the cookie dough evenly over the cinnamon sugar layer. Scatter the rest of the cinnamon sugar bits evenly on top of this dough layer, creating a two-layer dough with cinnamon sugar distributed between and on top.
6. Gently Fold and Mix Dough: Using a rubber spatula, fold the dough over itself twice, then stir one to two times by hand to lightly incorporate without fully blending. This technique keeps chunks and swirls of the cinnamon sugar intact.
7. Portion and Chill Dough: Using a two-tablespoon cookie scoop, portion the dough into balls, ensuring each has cinnamon sugar mixed in. Place the dough balls on a plate and freeze for 10 minutes to firm up the butter and reduce spreading during baking.
8. Arrange on Baking Sheets: Space the dough balls a couple of inches apart on the parchment-lined baking sheets. For thicker cookies, leave the dough balls in rounded mounds; for thinner cookies, gently pat them down slightly before baking. Any extra dough balls that don’t fit should be refrigerated (not frozen) until ready to bake.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes until cookies spread, edges brown lightly, and centers remain slightly underbaked. Some cookies may appear misshapen if cinnamon sugar melts out—this is normal. Techniques for reshaping freshly baked cookies are noted below.
10. Cool Completely: Transfer baking sheets to wire racks and allow cookies to cool fully to firm up before serving.

Notes

• Use softened but cool butter for the cookie dough to achieve the best texture and minimize spreading.
• If unripened, use fresh all purpose flour as noted in the recipe for best results.
• To shape cookies perfectly round, immediately after removing from the oven, use the back of a spatula or spoon to gently nudge cookies into round shapes while still warm and malleable.
• Don’t overmix the dough after adding cinnamon sugar to keep distinct pockets and swirls of cinnamon flavor.
• If not baking all cookies at once, refrigerate remaining dough balls until ready to bake instead of freezing to maintain texture.

Keywords: cinnamon roll cookies, sugar cookies, cinnamon sugar, layered cookies, soft cookies, holiday cookies, cinnamon flavored cookies