These Cinnamon Roll Sugar Cookies are the perfect fusion of two beloved treats—soft, chewy sugar cookies and rich, cinnamon-swirled cinnamon rolls. Each bite is a heavenly mix of buttery sweetness and the warm, aromatic flavor of cinnamon. Simple to make with pantry staples, these cookies require no special equipment and will quickly become a favorite in your baking repertoire. Whether you’re craving a cozy treat or looking to impress your guests, these cinnamon-sugar delights will hit the spot.
Why You’ll Love This Recipe
If you’re a fan of cinnamon rolls but want something quicker and more portable, these cookies are a dream come true. The combination of soft sugar cookie dough with a brown sugar-cinnamon swirl gives you all the cinnamon roll goodness without the time-consuming process. Plus, they are easy to make, require minimal effort, and will fill your home with a delicious, comforting aroma. The marbled cinnamon filling ensures every bite is full of flavor, making them a perfect treat for family gatherings, holidays, or just a sweet snack.
Ingredients
For the Cinnamon Filling:
- 4 tablespoons unsalted butter, softened
- ½ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- Pinch of salt
For the Sugar Cookie Dough:
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Cinnamon Filling:
- In a small bowl, combine the softened butter, brown sugar, flour, cinnamon, and a pinch of salt.
- Mix until smooth and well combined.
- Place the mixture in the freezer for about 10 minutes to firm up while preparing the cookie dough.
Prepare the Sugar Cookie Dough:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract; beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Assemble the Cookies:
- Divide the cookie dough in half.
- Press one half of the dough evenly into the bottom of the mixing bowl.
- Remove the cinnamon filling from the freezer and, using two spoons, drop small pieces (about a teaspoon each) over the dough layer.
- Place the remaining half of the dough on top and repeat with the remaining cinnamon filling pieces.
- Gently fold the dough a couple of times to distribute the cinnamon filling, creating a marbled effect. Do not overmix; some chunks of filling should remain visible.
Chill the Dough:
- Using a cookie scoop or tablespoon, portion the dough into 2-tablespoon-sized balls.
- Place the dough balls on a plate and freeze for 10 minutes to firm up.
Bake the Cookies:
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Arrange the chilled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and the centers look slightly undercooked.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Chill Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
Variations
- Glaze: Add a simple glaze on top made from powdered sugar and milk for a sweet finishing touch.
- Nutty Twist: Mix in finely chopped pecans or walnuts into the dough for added crunch and flavor.
- Spices: Experiment with other warm spices like nutmeg or cardamom in place of some cinnamon to create a unique flavor profile.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a single layer and then transfer to a freezer bag for up to 3 months.
- Reheating: To reheat, place the cookies in the microwave for a few seconds or warm them in the oven at 300°F (150°C) for about 5 minutes.
FAQs
How do I know when these cookies are done baking?
The cookies are done when the edges are lightly set and the centers look slightly undercooked. The cookies will firm up as they cool.
Can I use salted butter for the cinnamon filling?
It’s best to use unsalted butter to control the salt content in the filling, but if you only have salted butter, reduce the pinch of salt in the filling to adjust for the added saltiness.
Can I make the dough ahead of time?
Yes, you can prepare the dough and freeze it for up to 3 months. Just make sure to let the dough thaw for a bit before shaping and baking.
Can I use a different type of sugar in the dough?
You can use brown sugar instead of granulated sugar for a slightly different flavor, though it will affect the texture and color of the cookies.
Is there a gluten-free option for this recipe?
You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check the packaging for any necessary adjustments.
How do I avoid overmixing the dough?
When folding the dough with the cinnamon filling, do so gently, leaving some visible chunks of the filling. Overmixing will result in a dough that’s too uniform and might lose the cinnamon swirl effect.
Can I use a store-bought cookie dough for this recipe?
You can, but the cinnamon swirl filling is a key feature of this recipe. Store-bought dough will not have the same effect, so it’s best to use homemade dough to get that marbled cinnamon filling.
How can I make the cinnamon filling smoother?
Ensure the butter is softened well, and use a whisk to combine the ingredients thoroughly. Chilling the mixture helps it firm up for better distribution throughout the dough.
Can I use a hand mixer instead of an electric mixer?
Yes, a hand mixer will work fine. Just be sure to mix the butter and sugar until light and fluffy for the best cookie texture.
Can I freeze the cookies after baking?
Yes, baked cookies freeze well. Once they have cooled, store them in an airtight container or freezer bag, and they’ll last up to 3 months.
Conclusion
These Cinnamon Roll Sugar Cookies are the perfect treat for anyone who loves the comforting flavor of cinnamon rolls but is short on time. Soft, chewy, and full of cinnamon goodness, they’re a simple yet delightful way to satisfy your sweet tooth. Whether you’re baking for a special occasion or just because, these cookies will bring smiles to everyone’s face. With easy-to-find ingredients and a straightforward process, these cookies are sure to become a family favorite.
Cinnamon Roll Sugar Cookies
- Total Time: 42 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Cinnamon Roll Sugar Cookies combine the best of cinnamon rolls and sugar cookies in one easy-to-make treat. With a soft, chewy texture and a warm cinnamon swirl, they’re perfect for anyone who loves the comforting flavor of cinnamon rolls but is short on time. Ideal for family gatherings, holidays, or a sweet snack, these cookies will satisfy your cravings with minimal effort.
Ingredients
Ingredients:
For the Cinnamon Filling:
- 4 tablespoons unsalted butter, softened
- ½ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- Pinch of salt
For the Sugar Cookie Dough:
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Instructions:
-
Prepare the Cinnamon Filling:
In a small bowl, combine butter, brown sugar, flour, cinnamon, and a pinch of salt. Mix until smooth, then freeze for 10 minutes. -
Prepare the Sugar Cookie Dough:
In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla, and mix until well combined. Gradually add dry ingredients to the wet ingredients. -
Assemble the Cookies:
Divide dough in half. Press one half into the bottom of a bowl. Drop small pieces of cinnamon filling over the dough, then top with the remaining dough and cinnamon filling. Gently fold to create a marbled effect. -
Chill the Dough:
Portion dough into 2-tablespoon-sized balls. Freeze for 10 minutes. -
Bake the Cookies:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Place dough balls on the sheet, spacing them 2 inches apart. Bake for 10-12 minutes, until edges are set and centers slightly undercooked. Let cool on a wire rack.
Notes
- Add a glaze on top made from powdered sugar and milk for extra sweetness.
- For a crunchy twist, add chopped pecans or walnuts to the dough.
- Experiment with other warm spices like nutmeg for variety.
- Prep Time: 20 minutes
- Chill Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
