These Cinnamon Roll Sugar Cookies bring together the best of both worlds. Made with a sugar cookie’s soft buttery texture and the warm, spiced filling of a classic cinnamon roll, these cookies satisfy any craving and would be the perfect addition to any Christmas cookie platter!
Perfect for mornings with a cup of coffee or as an after-dinner treat, these cinnamon roll cookies are a delight whenever you’re in the mood for something sweet and comforting. They’re especially great to make during the colder months when warm spices are extra inviting, but they can be delicious year-round!
This recipe was born by taking my simple yet delicious insanely soft sugar cookie recipe and adding a fun twist to it by mixing in some frozen cinnamon roll filling to bring in all that spice. Now you can enjoy them as is or top them with vanilla bean glaze drizzle for a true cinnamon roll experience
Since you are here and love cookie recipes, check out these Chewy Ginger Molasses Cookies, these Easy Hazelnut Brownie Cookies, or this Crumbl Churro Cookies Recipe.
Ingredients for this Cinnamon Roll Sugar Cookies recipe
Here are the ingredients you will need to make these cinnamon sugar cookies. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
Buttery Sugar Cookie Dough
- Butter: adds the rich flavor and moisture.
- Granulated Sugar: provides sweetness and helps the buttery cookies spread slightly while baking.
- Brown Sugar: adds a subtle molasses flavor and makes the cookies chewier.
- Egg: binds the ingredients together and adds structure.
- Vanilla Extract: enhances the flavor by adding a warm, sweet note that complements the cinnamon filling.
- All-Purpose Flour: forms the main structure of the cookie dough.
- Baking Soda: is the leavening agent that helps the cookies rise and become soft.
- Baking Powder: adds additional lift and helps the cookies puff up slightly for a tender bite.
- Salt: balances out the sweetness and enhances the flavor of the cookies.
For the Cinnamon Roll Filling
- Unsalted Butter: helps bind the filling ingredients, making it spreadable and rich.
- Brown Sugar: adds sweetness and a warm, molasses flavor.
- Cinnamon: provides the signature spiced flavor that makes these cookies taste like cinnamon rolls.
- Flour: helps thicken the filling and prevents it from spreading too much during baking.
- Salt: enhances the cinnamon flavor and balances the sweetness of the filling.
For the Icing
- Powdered Sugar: is the base of our glaze. My biggest tip is to use Trader Joe’s powdered sugar because they use tapioca starch instead of cornstarch as an anti caking agent. That will help with that odd after taste that you get when making powdered sugar glaze.
- Milk: will thin out the glaze so we can drizzle it on the cookies.
- Vanilla bean paste: gives the glaze a delicious flavor and adds those beautiful specks of vanilla bean in there to level up your cookies even more.
How to make this Cinnamon Roll Sugar Cookies recipe
This is how you can make these chewy sugar cookies. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions!
For the Buttery Cinnamon Sugar Filling
- In a small bowl, mix together softened butter, brown sugar, flour, salt, and cinnamon with an electric mixer until you get a thick, spreadable paste.
- Spread this cinnamon sugar mixture evenly in a thin layer on a parchment-lined baking sheet. Pop it into the freezer until it firms up, making it easier to break up into small pieces and mix into the cookie dough.
For the Sugar Cookie Base
- Preheat your oven and line a baking sheet with parchment paper. In a stand mixer with a paddle attachment, beat together the butter, granulated sugar, and brown sugar until it’s light and fluffy.
- Add the egg and vanilla, mixing until the mixture is smooth and well blended.
- Slowly mix in the dry ingredients: flour, baking soda, baking powder, and salt until just combined.
- Remove the cinnamon filling from the freezer, break it into small pieces, and fold them into the dough, spreading them evenly but not overmixing. Cover your cookie dough bowl with plastic wrap and chill for 1 hour.
- Using a small cookie scoop, scoop out equal portions of the dough, roll each ball in granulated sugar, and place on the cookie sheet about 2 inches apart.
- Bake until you have slightly crisp edges, but the centers are soft. Let the cinnamon cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Why do you need to make this cinnamon roll cookie recipe?
- This perfect cookie recipe only requires a handful of simple ingredients that you can easily find at any grocery store.
- It’s such a delicious treat that it’s bound to become your new favorite cookie.
- They’re great as a festive Christmas cookie, a morning treat to go with coffee, or as an after-dinner dessert.
Frequently Asked Questions – FAQ
How can I make these cookies even better?
By making a topping! A sweet vanilla icing drizzle or cream cheese frosting would really help to replicate the flavors of a cinnamon roll. Use an offset spatula to apply the cream cheese icing if you make one.
Can I use store-bought sugar cookie dough?
Absolutely! If you’re short on time, a store-bought cookie dough log can work well. Just make sure it’s softened a bit so it’s easy to roll out and add the cinnamon sugar filling.
How do I store leftover Cinnamon Roll Sugar Cookies?
Keep your cinnamon roll sugar cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I make the dough ahead of time?
Yes! You can prepare the cookie dough and chill it in the fridge for up to 24 hours before baking. This can actually help enhance the flavors. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.
The Best Cinnamon Roll Sugar Cookies
Cinnamon Roll Sugar Cookies
Ingredients
For the Sugar Cookie Base
- ½ cup butter softened
- ½ cup granulated sugar
- 2 tablespoon brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- 2 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For the Cinnamon Roll Filling
- 2 tablespoon unsalted butter softened
- 3 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon flour
- pinch of salt
Instructions
For the Cinnamon Roll Filling
- In a small bowl, combine the softened butter, brown sugar, flour, salt, and cinnamon. Mix until it forms a thick, spreadable paste.2 tablespoon unsalted butter, 3 tablespoon brown sugar, 1 teaspoon cinnamon, 1 tablespoon flour, pinch of salt
- Spread this filling in a thin, even layer on a small baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for about 10-15 minutes or until firm. This will make it easier to break it up into smaller pieces and mix into the dough.
For the Sugar Cookie Base
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy.½ cup butter, ½ cup granulated sugar, 2 tablespoon brown sugar
- Add in the egg and vanilla, mixing until well combined.1 egg, 1 teaspoon vanilla extract
- Add in the flour, baking soda, baking powder, cornstarch, and salt, mixing just until the flour is incorporated.1 ½ cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 2 tablespoon cornstarch
- Remove the cinnamon filling from the freezer and break it into small, rough pieces.
- Gently fold these pieces into the cookie dough, trying to distribute them evenly without over-mixing. Cover the cookie dough bowl with plastic wrap and chill in the fridge for 1 hour.
- Using a small cookie scoop (about two tablespoons of dough), scoop out equal portions of the dough, roll each one in granulated sugar, and place on the prepared baking sheet.
- Leave about 2 inches between each cookie to allow for spreading.
- Bake for 8-10 minutes or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
You can have these cookies as is, or check the notes for a delicious glaze!
Notes
Easy Vanilla Bean Glaze
Ingredients:- 1 cup powdered sugar
- 2–3 tablespoons milk (adjust for desired consistency)
- 1 teaspoon vanilla bean paste (or vanilla extract if you don’t have paste)
- A pinch of salt (to balance the sweetness)
- In a medium bowl, whisk together the powdered sugar and salt.
- Add 2 tablespoons of milk and the vanilla bean paste. Mix until smooth. If the glaze is too thick, add more milk, a little at a time, until it reaches your desired drizzling consistency.
- Drizzle or spread the glaze over your cinnamon roll sugar cookies once they’re cooled.
Nutrition
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