If you’re obsessed with all things cinnamon and sugar, you’re in for a real treat with these Cinnamon Roll Sugar Cookies. Imagine the cozy swirl of a classic cinnamon roll, all wrapped up in a soft, buttery sugar cookie — each bite is gooey, sweet, and spiced in all the right ways. Whether you’re treating yourself, baking for a crowd, or just feeling a little nostalgic, these cookies check every box for indulgence and comfort. Get ready to fall deeply in love with every bite of these Cinnamon Roll Sugar Cookies!

Cinnamon Roll Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

These cookies start with pantry staples, but each ingredient plays a starring role in making them shine. From the rich butter to the warm cinnamon, every item on this list helps create the unique layers, flavor, and gorgeous swirls of Cinnamon Roll Sugar Cookies.

Unsalted butter: The base of our cookies, providing essential richness and a soft, chewy texture.
Brown sugar: Adds a deep, caramel flavor to the cinnamon swirl and keeps the filling gooey.
All purpose flour: Used in both the dough and the filling for structure and thickness — make sure to measure it correctly for the perfect cookie texture.
Ground cinnamon: The star spice! It gives that signature warm, sweet aroma and beautiful swirl.
Salt: Just a pinch brings out all the other flavors and keeps the cookies from tasting flat.
Granulated sugar: Sweetens the dough for classic sugar cookie flavor.
Pure vanilla extract: Rounds out the sweetness and enhances every buttery note.
Large egg + egg yolk: The full egg binds the dough while the extra yolk adds extra richness and softness.
Baking powder: Ensures the cookies have a gentle lift and stay soft in the center.
Cornstarch: This secret touch keeps the cookies ultra-tender and melt-in-your-mouth delicious.

How to Make Cinnamon Roll Sugar Cookies

Step 1: Prep Your Pans and Filling

Preheat your oven to 350°F. Line two baking sheets with parchment paper — this keeps your cookies from sticking and makes cleanup a breeze. Now, mix up the cinnamon-sugar filling: soft butter, brown sugar, flour, cinnamon, and a pinch of salt. Use a fork or small spatula and blend until smooth. Pop this in the freezer for about 10 minutes to firm up while you start your dough.

Step 2: Cream the Wet Ingredients

Grab your stand mixer or hand mixer, and beat the softened butter with granulated sugar until the mixture looks light, creamy, and fluffy (this step really sets the stage for soft cookies). Add the vanilla extract, whole egg, and that extra egg yolk, mixing until everything is beautifully smooth. Don’t forget to scrape down the sides of the bowl so all the ingredients get incorporated.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt — these build your dough’s soft structure and help keep things chewy. Add them gradually to the wet mixture, stirring just until no streaks remain. Over-mixing makes cookies tough, so stop once the dough comes together!

Step 4: Swirl in the Cinnamon Sugar

Now comes the magic! Take half your cookie dough out of the bowl and set aside. Smooth the rest across the bottom of your mixing bowl. Grab the cinnamon filling from the freezer, and scoop out little teaspoons of it, scattering them over the dough. Take your reserved dough, pat it into a layer on top, and repeat with the remaining cinnamon filling. You should have alternating layers of dough and cinnamon-y chunks.

Step 5: Swirl, Scoop, and Chill

Give the whole mixture two gentle folds with a spatula, followed by a couple of quick stirs. Resist the urge to overmix — you want chunky swirls and visible veins of cinnamon mixture throughout. Use a cookie scoop to portion the dough into two-tablespoon balls, making sure every scoop has a good cinnamon-to-dough ratio. Place the scoops on a plate and freeze for 10 minutes, so the cookies hold their shape and don’t overspread in the oven.

Step 6: Bake to Perfection

Arrange the chilled dough balls a few inches apart on your prepared baking sheets. For classic thick cookies, leave them tall; for a slightly thinner treat, press them down gently. Bake for 10-12 minutes until the edges are golden and the centers look just set but still a bit underdone. Some filling might ooze out, but that’s all part of their rustic charm! Let the cookies cool right on the baking sheets — they’ll firm up as they rest.

How to Serve Cinnamon Roll Sugar Cookies

Garnishes

For a bakery-style finish, try dusting your Cinnamon Roll Sugar Cookies with a little extra cinnamon sugar right out of the oven. Or, make them extra decadent by drizzling with a simple vanilla glaze or cream cheese icing while they’re still warm — it mimics the gooey top of a cinnamon roll, and trust me, it’s irresistible!

Side Dishes

Cookies are a treat that need little assistance, but if you want to make snack time feel extra special, pair these cookies with a mug of hot coffee, rich cocoa, or a chai latte to echo the cinnamon spice. For kids (or your inner kid), a glass of cold milk takes these Cinnamon Roll Sugar Cookies to peak comfort food territory.

Creative Ways to Present

Stack the cookies high on a pretty cake stand, or arrange them in a spiral for a cinnamon roll-inspired pattern. If packaging for a gift, layer them with parchment paper in a bakery-style box, tie with ribbon, and include a little jar of glaze for dipping. These Cinnamon Roll Sugar Cookies look just as great as they taste, so let your presentation be as playful as your baking!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Cinnamon Roll Sugar Cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and fresh, thanks to that extra egg yolk and cornstarch in the dough. If you like them extra chewy, toss a slice of bread into the container to keep moisture levels just right.

Freezing

Baked or unbaked, these cookies are freezer-friendly. For unbaked cookies, freeze scooped dough balls on a tray, then transfer to a zip-top bag. Bake directly from frozen, adding an extra minute or two. For baked cookies, layer with parchment in an airtight container and freeze up to 2 months. Thaw at room temperature — they’ll taste just as spectacular!

Reheating

To bring back that fresh-baked warmth, microwave cookies for 10-15 seconds, or pop them in a 300°F oven for 2-3 minutes. This not only revives the softness but also perks up any gooey cinnamon swirls for maximum coziness.

FAQs

Can I double the recipe for a big batch?

Absolutely! This recipe doubles beautifully if you’ve got a hungry crowd or want to prep ahead for parties. Just be sure to scrape the bowl well and give each batch ample room on the baking sheets.

What’s the best way to measure flour for these cookies?

For precise Cinnamon Roll Sugar Cookies, fluff your flour first, then lightly spoon it into your measuring cup and level with a knife. This ensures your cookies turn out tender, not dense.

Can I make the dough ahead of time?

Yes, you can! Cover and chill the dough (swirls and all) for up to 2 days before baking. You can also freeze the dough balls ahead for fresh-baked cookies anytime the craving strikes.

What if my cookies spread too much in the oven?

Make sure to give the dough a quick 10-minute freeze before baking. If cookies still spread, it may be due to very soft butter or a warm kitchen. A bit of chilling works wonders!

Do I have to use the extra egg yolk?

The extra yolk is what gives Cinnamon Roll Sugar Cookies their ultra-soft texture, but if you’re out, you can make them with just the whole egg. They’ll still taste great, but that rich chewiness may not be as pronounced.

Final Thoughts

There’s something so satisfying about the buttery, spiced swirls in these Cinnamon Roll Sugar Cookies. They’re the kind of treat that feels instantly homey and makes every kitchen smell amazing. Whether you’re baking for a party or just want to surprise someone with something special, these cookies deliver every time. Go ahead, give them a try – your sweet tooth will thank you!