Easy Cinnamon Roll Sugar Cookies with Swirls of Magic

Cinnamon Roll Sugar Cookies are exactly what they sound like—two classics swirled into one ridiculously good treat. Picture a buttery sugar cookie hugging swirls of cinnamon sugar in every soft, golden bite. It’s like your favorite cinnamon roll and sugar cookie had a sweet little baby, and she’s stealing the dessert spotlight. These cookies are perfect for holiday trays, after-school treats, or let’s be honest—just a cozy moment with coffee when life feels like too much.

Cinnamon Roll Sugar Cookies hit that nostalgic note while still feeling a little fancy, without actually being fussy. The dough is simple to mix up, the cinnamon sugar filling gives you bakery-style flavor, and the end result is soft, chewy, and loaded with warm cinnamon goodness. And if you’ve got picky snackers at home? Let’s just say not a crumb was left behind in my kitchen. Cinnamon Roll Sugar Cookies are sweet, soft, and oh-so-satisfying. You’re going to love them.

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What are Cinnamon Roll Sugar Cookies?

Cinnamon Roll Sugar Cookies are a genius mash-up of two beloved desserts. On one hand, you’ve got the comforting flavor of a cinnamon roll—rich brown sugar, spicy cinnamon, and buttery swirls. On the other hand, you’ve got that soft, chewy sugar cookie base we all grew up loving. Together? Magic. They aren’t your typical roll-and-slice pinwheel cookies, though. These are soft-baked drop cookies, layered and folded to get those signature cinnamon ribbons in every bite.

Instead of the fuss of yeast and proofing, you’re using a traditional sugar cookie dough that’s easy to make and chill. They bake up with slightly crisp edges and ultra-tender centers, and the cinnamon sugar melts into caramelized pockets throughout. It’s like finding a little cinnamon roll surprise in every cookie. And let’s not forget—the aroma that fills your kitchen? Pure heaven. These cookies are fun, flavorful, and comforting all at once.

Reasons to Try Cinnamon Roll Sugar Cookies

There are plenty of reasons to make a batch of Cinnamon Roll Sugar Cookies, but let’s start with the big one: they taste amazing. If you’re the kind of person who always picks the gooey center of the cinnamon roll, this cookie is basically your dream in edible form. They’re also much quicker to make than traditional cinnamon rolls. No waiting for dough to rise, no sticky spirals falling apart—just mix, fold, bake, and eat. They’re also a hit with kids and adults (trust me, mine were gone before I had a second cup of coffee).

These cookies are a great make-ahead option too—the dough freezes beautifully, so you can bake a few or a dozen whenever the craving hits. They’re also surprisingly pretty, with those natural cinnamon swirls peeking through the dough. Whether you’re hosting brunch, filling a holiday cookie tin, or need something comforting for a Monday afternoon, Cinnamon Roll Sugar Cookies are a sweet solution. Oh, and if you’re looking for more cinnamon-spiced treats, don’t miss our Blueberry Lemon Cinnamon Rolls—another reader favorite!

Ingredients Needed to Make Cinnamon Roll Sugar Cookies

To whip up these cozy little cookies, here’s what you’ll need:

Cinnamon Sugar Filling:
– 4 tablespoons unsalted butter, softened
– 1/3 cup packed brown sugar
– 1 1/2 tablespoons all-purpose flour
– 2 1/2 teaspoons ground cinnamon
– Pinch of salt

Cookie Dough:
– 1 cup unsalted butter, softened but cool
– 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

And that’s it! Pantry staples come together to make something pretty special.

Instructions to Make Cinnamon Roll Sugar Cookies – Step by Step

Step 1: Preheat and Prep Your Workspace

First things first—get your oven warmed up to 350°F and line two baking sheets with parchment paper. This helps your cookies bake evenly without sticking, which is especially helpful when the cinnamon sugar starts to melt a little during baking. Set those trays aside so they’re ready to go. This step may seem boring, but trust me, it’ll save you from cookie chaos later.

Step 2: Make the Cinnamon Sugar Filling

Now let’s get to that magical filling. In a small bowl, mix together the softened butter, brown sugar, flour, cinnamon, and a pinch of salt. It should look like a thick, spreadable paste with tiny sugar crystals still peeking through. You’ll want to pop this bowl into the freezer for about 10 minutes. Why? Chilling the filling makes it easier to distribute in chunks and helps it hold its shape when you swirl it into the dough later on.

Step 3: Beat the Cookie Dough – Butter, Sugar, Eggs, Vanilla

In a large bowl (or your stand mixer if you’re feeling fancy), beat the butter and granulated sugar until it looks fluffy and pale. This should take about 2-3 minutes. Don’t skip this part—it’s what gives you that signature soft sugar cookie texture. Add in the vanilla, whole egg, and that extra yolk (which adds richness and chewiness). Beat everything together until smooth and creamy. Scrape the sides of the bowl so nothing’s left behind.

Step 4: Whisk and Add Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, cornstarch, and salt. Slowly add the dry mix to the wet ingredients, beating on low just until everything comes together. The dough should be soft and slightly sticky but not too wet. Don’t overmix here—we want soft cookies, not bricks!

Step 5: Layer the Dough and Filling Like a Cozy Sandwich

Here’s where the magic starts. Split your cookie dough in half and press one half flat into the bottom of your mixing bowl. Grab the cinnamon sugar filling from the freezer and scatter small spoonfuls of it all over the dough layer. Try to get it fairly even but no need to be perfect. Press the other half of the dough on top, then add more spoonfuls of the cinnamon filling across the surface. It’ll look a little messy—just go with it!

Step 6: Gentle Folding for Perfect Cinnamon Swirls

Using a rubber spatula, fold the dough just twice. That’s right—no more, no less. Think of it like a cinnamon marble cake, not a full-on mix. The goal is to keep those cinnamon ribbons intact. After the folds, give it one or two stirs to bring everything together. Overmixing here is the enemy, so keep it casual.

Step 7: Scoop Dough and Chill

Use a cookie scoop (about two tablespoons per cookie) to portion the dough. Try to get a bit of cinnamon swirl in each scoop. Place your dough balls on a plate or tray and pop them into the freezer for 10 minutes. Chilling the dough helps prevent them from spreading too much and losing their shape in the oven. If you’ve ever had a cookie turn into a pancake, this step is your insurance policy.

Step 8: Bake and Watch the Magic Happen

Transfer your chilled dough balls onto the prepared baking sheets, giving them some space to spread. If you want thick cookies, keep the dough balls tall and rounded. For a thinner cookie, press them down slightly before baking. Bake for 10 to 12 minutes, just until the edges are golden but the centers still look a little soft. That’s how you get the chewy middle! Some cinnamon sugar might melt out—it’s totally normal and adds a little character.

Step 9: Cool, Admire, and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes, then move them to a wire rack to cool completely. They’ll firm up as they cool, and that gooey middle will settle into a soft, cinnamon-swirled dream. If some cookies look a little “wonky” from cinnamon spread, just gently reshape them with your hands while they’re still warm. No one will know the difference!

Want to try a fruity twist next time? These Lemon Blueberry Muffin Cookies are a fresh and tangy alternative that still bring that bakery-style vibe to your kitchen.

What to Serve with Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies are practically perfect on their own, but pairing them can take your snack or dessert spread up a notch. For a brunch spread, serve them alongside a creamy latte or a warm chai. The cinnamon pairs beautifully with both! Hosting guests? Offer these cookies with our Strawberry Sheet Cake for a colorful, crowd-pleasing dessert table. If it’s a cozy night in, pair your cookies with a mug of hot cocoa and maybe a rom-com—no judgment. You could even go full cinnamon overload and serve them with Blueberry Lemon Cinnamon Rolls for an epic brunch pairing. Sweet, spicy, and seriously satisfying.

Key Tips for Making Cinnamon Roll Sugar Cookies

Here are a few friendly tricks for cinnamon cookie greatness: Always spoon and level your flour—packing it into the cup can make cookies too dense. Don’t skip chilling the cinnamon filling and dough; it makes shaping and baking way easier. If your cookies spread too much, reshape them while they’re warm using a spoon or your hands. To keep that gorgeous swirl, resist the urge to overmix after adding the filling. Want to make ahead? Freeze the dough balls, not the baked cookies—they’ll taste freshly made every time you bake. And for an extra tip: a pinch of flaky sea salt on top after baking adds a fancy little kick (and balances the sweet).

Storage and Reheating Tips Cinnamon Roll Sugar Cookies

These cookies stay soft for days if stored right! Pop them into an airtight container at room temp for up to 4 days—if they last that long. For longer storage, freeze the unbaked dough balls in a zip-top bag, and bake straight from the freezer (just add a minute or two to the bake time). If you want to reheat a baked cookie, zap it in the microwave for 5-7 seconds. It brings back that fresh-from-the-oven feel. Avoid refrigerating baked cookies—they tend to dry out. Also, if you’re gifting these, stack them between parchment layers to keep them from sticking.

FAQs

Can I add icing on top? Absolutely! A drizzle of vanilla glaze or cream cheese icing takes these to dessert-party level.
Do these freeze well? Yes—freeze the dough balls raw for best results. Baked cookies can be frozen too but may lose a little softness.
What if I don’t have cornstarch? You can skip it, but the cornstarch adds a little extra tenderness. You might notice they’re a tad crispier without it.
Can I make them gluten-free? Yes—just use a 1:1 gluten-free flour blend made for baking.
Can I double this recipe? You bet. This recipe scales easily for parties or cookie swaps. Just be sure to chill the dough as written.
What can I use instead of brown sugar? Coconut sugar works great for the cinnamon filling if you want a refined sugar-free version.

Final Thoughts

Cinnamon Roll Sugar Cookies bring cozy, sweet bakery vibes right to your kitchen without the hassle of yeast or long rise times. They’re simple, flavorful, and the kind of cookie that makes you smile with each bite. Whether you’re baking for loved ones, a holiday tray, or just because it’s Tuesday, these cookies check every box: easy to make, fun to eat, and totally crave-worthy. Want more cookie fun? Don’t miss our nostalgic Lucky Charms Sugar Cookies or the bright and tangy Lemon Blueberry Bread. Now go ahead, grab that mixing bowl—you’ve got some cinnamon magic to make.

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