I love a cookie that tastes like a hug. This Cinnamon Roll Sugar Cookies Recipe gives you soft, tender cookies that hide warm swirls of cinnamon sugar. I walk you through each step so you get that cinnamon roll feel without all the rolling.
My dad James loved a cup of coffee and a sweet cookie in the afternoon. He would nod and say these cookies remind him of Sunday mornings, and I cannot help but smile.
What You’ll Need
- 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
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
My Trusted Kitchen Tools
I keep my tools simple. I use a stand mixer with the paddle to cream butter and sugar. I also use a hand mixer when I need speed or I do not want to pull out the stand mixer. I like a medium cookie scoop for even cookies and a rubber spatula to fold gently.
A good set of baking sheets and parchment paper helps me get even bake results. I use a wire rack so the cookies cool well and stay soft. When I want to try a similar dough technique, I follow the method from banana bread cinnamon rolls with cream cheese frosting because it shows how to handle soft dough without overworking it.
Bringing It All Together
- Preheat oven to 350°F and place racks near the center.
- Line two baking sheets with parchment paper.
- Mix softened butter, brown sugar, flour, cinnamon, and salt in a small bowl.
- Freeze the cinnamon sugar mixture for 10 minutes to firm it up.
- Cream butter and granulated sugar in a mixer until light and creamy.
- Add vanilla, whole egg, and egg yolk and beat until smooth.
- Whisk flour, baking powder, cornstarch, and salt in a separate bowl.
- Add dry mix to wet mix gradually and beat until just combined.
- Remove half of the cookie dough and set it aside.
- Spread the remaining half of the dough on the bottom of the mixing bowl.
- Break the chilled cinnamon sugar into small teaspoon pieces and scatter them over the dough.
- Spread the reserved half of the dough on top and press gently.
- Add remaining cinnamon sugar pieces on top of the second dough layer.
- Fold the layered dough and cinnamon sugar twice, then stir one to two times with a spatula.
- Scoop two tablespoon dough balls making sure each has cinnamon sugar inside.
- Freeze the dough balls on a plate for 10 minutes to firm up the butter.
- Place chilled dough balls on the prepared baking sheets spaced a couple inches apart.
- For thicker cookies keep dough in high mounds; for thinner cookies gently pat them down.
- Bake for 10 to 12 minutes until edges begin to brown and centers look slightly underdone.
- Transfer baking sheets to wire racks and let cookies cool completely so they firm up.
Making It Your Own (Swaps & Ideas)
I like to keep the base the same and make small swaps to suit the mood. Swap the brown sugar in the filling for dark brown sugar for a deeper molasses note. You can use half white whole wheat flour in the dough for a nuttier taste, but keep the texture light by not overmixing. If you want extra warmth, add a quarter teaspoon of ground nutmeg to the cinnamon filling.
For another fun treat that blends brown sugar and flaky pastry ideas, try the flavor idea found in brown sugar pop tart cookies and borrow a hint of that sweet salt balance.
If you bake them thinner, press them gently before baking. If you want taller cookies with a soft center, leave them in high mounds on the sheet. You can also roll cold dough into a log and chill, then slice for a different shape and bake the same way.
How We Love to Serve It
We serve these cookies warm with coffee or tea. I often warm one for a minute and let the cinnamon sugar melt slightly for a gooey bite. They pair well with a glass of milk, a latte, or a warm chai. For a special breakfast plate, add a few fruit slices and a smear of cream cheese for contrast.
At holiday times, I place them on a pretty plate and let friends pick while chatting. They make a lovely gift in a small box tied with twine. When I bring a tin to a neighbor, I like to tuck in a note about the soft cinnamon center.
A Few Tips For Success
I tell home bakers to use cool but soft butter for the dough. This helps the dough mix well and still hold shape in the freezer step. Chill the cinnamon sugar filling so it breaks into small pieces and creates pockets instead of blending in completely.
Do not overmix the dough after you add the flour. Overmixing makes cookies tough. Use a scoop for even size so each cookie bakes the same. Watch the first pan in your oven to dial in time because ovens vary. Pull them when edges show color and centers look a bit soft.
If the cinnamon sugar melts out during baking, do not worry. The cookies still taste great. Just space them a bit more on the sheet next time or give them a slightly shorter bake time.
Saving Some For Later
I freeze the baked cookies rather than the dough when I want quick treats later. Let cookies cool completely, then layer them with parchment and store in an airtight container in the freezer for up to three months. Thaw at room temperature or warm for a few seconds in the microwave for that fresh-baked feel.
You can also freeze the dough balls before baking. Place them on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen but add two to three extra minutes to the bake time.
Label the bag with the date. I mark the baking sheet size and bake temp on the bag so I do not forget when I take them out of the freezer.
From My Kitchen to Yours
I hope you try this Cinnamon Roll Sugar Cookies Recipe and find it easy and fun. I make them for quiet mornings and for big cookie swaps. They bring a warm, soft bite that says home to me.
Your Questions, Answered
Can I chill the dough overnight for Cinnamon Roll Sugar Cookies Recipe?
Yes, you can chill the dough longer before baking. Chilling helps firm the butter and can reduce spread. If you chill the dough balls for a few hours or overnight, let them sit at room temperature a few minutes before baking.
How can I make the filling less sweet in Cinnamon Roll Sugar Cookies Recipe?
You can make the cinnamon filling less sweet by using a little less brown sugar or adding a touch more flour to the filling mix. The texture will still be good, and you will keep the cinnamon pockets in the dough.
Why do my Cinnamon Roll Sugar Cookies Recipe spread too much?
If cookies spread too much, the butter was too soft or the dough was not chilled enough. Freeze the dough balls for at least 10 minutes before baking and try using firmer butter next time for better shape control.
Print
Cinnamon Roll Sugar Cookies
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Deliciously soft cookies with warm swirls of cinnamon sugar that offer a comforting taste reminiscent of Sunday mornings.
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
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F and place racks near the center.
- Line two baking sheets with parchment paper.
- Mix softened butter, brown sugar, flour, cinnamon, and salt in a small bowl.
- Freeze the cinnamon sugar mixture for 10 minutes to firm it up.
- Cream butter and granulated sugar in a mixer until light and creamy.
- Add vanilla, whole egg, and egg yolk and beat until smooth.
- Whisk flour, baking powder, cornstarch, and salt in a separate bowl.
- Add dry mix to wet mix gradually and beat until just combined.
- Remove half of the cookie dough and set it aside.
- Spread the remaining half of the dough on the bottom of the mixing bowl.
- Break the chilled cinnamon sugar into small teaspoon pieces and scatter them over the dough.
- Spread the reserved half of the dough on top and press gently.
- Add remaining cinnamon sugar pieces on top of the second dough layer.
- Fold the layered dough and cinnamon sugar twice, then stir one to two times with a spatula.
- Scoop two tablespoon dough balls making sure each has cinnamon sugar inside.
- Freeze the dough balls on a plate for 10 minutes to firm up the butter.
- Place chilled dough balls on the prepared baking sheets spaced a couple inches apart.
- Bake for 10 to 12 minutes until edges begin to brown and centers look slightly underdone.
- Transfer baking sheets to wire racks and let cookies cool completely so they firm up.
Notes
For a deeper flavor, substitute dark brown sugar in the filling. Always avoid overmixing the dough to keep cookies tender.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, cinnamon roll, dessert, baking, sweet treat