Imagine a sugar cookie and a cinnamon roll had the perfect baby—these soft and chewy cinnamon roll sugar cookies blend the warmth of cinnamon sugar with the buttery sweetness of sugar cookies. The result? A cookie that’s tender in the middle, lightly crisp at the edges, and layered with rich cinnamon goodness. Whether for holidays, brunch spreads, or everyday indulgence, these cookies are a home-baked delight.
Why You’ll Love This Recipe
- Combines the classic flavor of cinnamon rolls with the simplicity of cookies
- Thick and chewy with a gooey cinnamon swirl
- No yeast or rising time required—just mix, chill, bake, and enjoy
- Perfect for making ahead and freezing
- Great for cookie swaps, gift boxes, or enjoying with coffee
Ingredients
Cinnamon Sugar Filling:
- 4 tablespoons unsalted butter, softened
- ⅓ cup packed brown sugar
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch of salt
Cookies:
- 1 cup unsalted butter, softened but cool
- 1⅓ cups granulated sugar
- 1¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2¾ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Directions
Make the Cinnamon Filling
- In a small bowl, mix together the softened butter and brown sugar until smooth.
- Add the flour, ground cinnamon, and pinch of salt. Mix to form a thick, spreadable filling.
- Place in the freezer for 10 minutes to firm up while you make the cookie dough.
Prepare the Cookie Dough
- In a large bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy.
- Add the vanilla extract, egg, and egg yolk. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt.
- Slowly add the dry ingredients to the wet mixture and mix just until a soft dough forms.
Layer the Dough and Filling
- Take half of the cookie dough and press it evenly into the bottom of a large bowl or baking dish.
- Retrieve the cinnamon filling from the freezer and dot half of it in small spoonfuls over the dough.
- Take the remaining cookie dough and gently press it on top, creating a second layer.
- Drop the remaining cinnamon filling over the top of the dough.
- Use a spoon or spatula to gently fold and swirl the dough and filling together. Don’t overmix—you want visible cinnamon streaks.
Shape and Chill
- Scoop 2-tablespoon portions of dough, ensuring each scoop has both cinnamon and dough.
- Place on a plate and freeze for 10 minutes to firm the dough for better baking results.
Bake
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Arrange the chilled dough balls on the sheets, spacing them apart.
- For thick cookies, keep mounds tall.
- For flatter cookies, gently press them down.
- Bake for 10–12 minutes, until edges are lightly golden. The centers will still look soft—they’ll set as they cool.
- Allow to cool on baking sheets set over wire racks.
Pro Tips and Variations
- Freeze dough balls ahead for fresh-baked cookies anytime.
- Add a cream cheese glaze after baking for an authentic cinnamon roll finish.
- Swirl in pumpkin spice or nutmeg for seasonal variations.
- Use almond or orange extract in place of vanilla for a fun flavor twist.
- Add chopped pecans or walnuts into the cinnamon filling for crunch.
Serving Suggestions
- Serve warm with hot coffee or spiced chai
- Drizzle with icing for dessert platter appeal
- Pair with a scoop of vanilla ice cream for a deluxe treat
- Perfect for cookie boxes or holiday trays
Storage/Reheating
- Store cooled cookies in an airtight container for up to 5 days
- For long-term storage, freeze in layers with parchment between them
- To reheat: Microwave for 10–15 seconds for a warm, just-baked texture
- Add a slice of bread to the container to retain softness
FAQs
Can I skip the chilling time?
It’s not recommended. Chilling helps prevent overspreading and maintains the cookie’s shape.
Can I make the dough ahead of time?
Yes! Store dough balls in the fridge up to 48 hours or freeze for longer storage.
Do I need to ice the cookies?
Nope! They’re sweet and flavorful on their own, but a glaze makes them extra decadent.
Why use an extra egg yolk?
It adds richness and chewiness to the cookie texture.
Conclusion
These soft and chewy cinnamon roll sugar cookies combine the best of both worlds—sweet sugar cookies and warm cinnamon rolls. Easy to make and packed with flavor, they’re perfect for any occasion and guaranteed to be a crowd favorite!
Cinnamon Roll Sugar Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Soft and chewy sugar cookies swirled with rich cinnamon filling—everything you love about cinnamon rolls in cookie form!
Ingredients
Cinnamon Sugar Filling:
- 4 tablespoons unsalted butter, softened
- ⅓ cup packed brown sugar
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch of salt
Cookies:
- 1 cup unsalted butter, softened but cool
- 1⅓ cups granulated sugar
- 1¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2¾ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Instructions
Make the Cinnamon Filling
In a small bowl, mix together the softened butter and brown sugar until smooth.
Add the flour, ground cinnamon, and pinch of salt. Mix to form a thick, spreadable filling.
Place in the freezer for 10 minutes to firm up while you make the cookie dough.
Prepare the Cookie Dough
In a large bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy.
Add the vanilla extract, egg, and egg yolk. Mix until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt.
Slowly add the dry ingredients to the wet mixture and mix just until a soft dough forms.
Layer the Dough and Filling
Take half of the cookie dough and press it evenly into the bottom of a large bowl or baking dish.
Retrieve the cinnamon filling from the freezer and dot half of it in small spoonfuls over the dough.
Take the remaining cookie dough and gently press it on top, creating a second layer.
Drop the remaining cinnamon filling over the top of the dough.
Use a spoon or spatula to gently fold and swirl the dough and filling together. Don’t overmix—you want visible cinnamon streaks.
Shape and Chill
Scoop 2-tablespoon portions of dough, ensuring each scoop has both cinnamon and dough.
Place on a plate and freeze for 10 minutes to firm the dough for better baking results.
Bake
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Arrange the chilled dough balls on the sheets, spacing them apart.
For thick cookies, keep mounds tall.
For flatter cookies, gently press them down.
Bake for 10–12 minutes, until edges are lightly golden. The centers will still look soft—they’ll set as they cool.
Allow to cool on baking sheets set over wire racks.
Notes
Use cool but soft butter to keep the dough stable but pliable
Don’t overmix the dough once the dry ingredients are added
Dough can be frozen for up to 3 months
The swirl technique is what gives these cookies their signature look
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cinnamon roll cookies, sugar cookie swirl, cinnamon sugar cookies, chewy sugar cookies, holiday cookies