If cinnamon rolls and sugar cookies had a baby, this would be it. These Cinnamon Roll Sugar Cookies are soft, chewy, buttery, and perfectly marbled with a sweet, cinnamon-brown sugar swirl. They bring together the best of three favorites: cinnamon rolls, snickerdoodles, and classic sugar cookies.

I first baked these for a cozy winter gathering, but they turned out to be such a hit, I now make them year-round. They’re comforting with a hot drink in December, and just as lovely with iced coffee in June. Every bite offers warm cinnamon flavor and melt-in-your-mouth softness. You’ll want to keep this recipe bookmarked!

Why You’ll Love These Cinnamon Roll Sugar Cookies

🍪 Soft and Chewy Texture: Melt-in-your-mouth with golden edges
🍯 Cinnamon Swirl Goodness: Each bite has marbled brown sugar-cinnamon bliss
⏱️ Quick Bake: Just 11 minutes in the oven
🧊 Freezer-Friendly: Dough can be prepped ahead and frozen
👨‍👩‍👧‍👦 Crowd-Pleaser: Loved by kids and adults alike

Ingredients (Makes 20 Cookies)

Cinnamon Sugar Filling

4 tbsp unsalted butter, softened
⅓ cup brown sugar, packed
1½ tbsp all-purpose flour
2½ tsp ground cinnamon
Pinch of salt

Cookie Dough

1 cup unsalted butter, softened but still cool
1⅓ cups granulated sugar
1¾ tsp pure vanilla extract
1 large egg
1 large egg yolk
2¾ cups all-purpose flour
¾ tsp baking powder
1 tsp cornstarch
¼ tsp salt

Instructions

1. Prep the Oven

Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

2. Make the Cinnamon Filling

Mix butter, brown sugar, flour, cinnamon, and salt until well combined. Place the mixture in the freezer for 10 minutes.

3. Make the Cookie Dough

In a stand mixer or using a hand mixer, cream butter and sugar until light and fluffy. Add vanilla, egg, and egg yolk. Beat until smooth.
In a separate bowl, whisk together flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture until combined.

4. Layer the Dough and Cinnamon Swirl

Remove half of the cookie dough and set it aside. Flatten the remaining dough in the bowl.
Scoop out the cinnamon mixture in teaspoon-sized chunks and scatter over the dough.
Press the reserved dough on top, then scatter remaining cinnamon mixture.
Fold the dough over twice, then gently stir once or twice to marble the cinnamon swirl into the dough without overmixing.

5. Scoop and Chill

Use a cookie scoop to form 2-tablespoon dough balls. Make sure each scoop includes visible cinnamon bits.
Place on a plate and freeze for 10 minutes.

6. Bake

Transfer dough balls onto the prepared baking sheets, spacing them a couple inches apart.
For thicker cookies, leave as is. For thinner cookies, gently flatten the tops.
Bake for 10–12 minutes until edges are set and centers are slightly underdone.

7. Shape While Hot (Optional)

Some cookies may spread unevenly. To create perfect circles:

Option 1: Use a round glass or cookie cutter to gently swirl around the warm cookie.
Option 2: Use the back of a spoon to push in uneven edges while the cookie is hot.

8. Cool

Let cookies cool completely on the baking sheet to firm up.

Tips & Variations

🧊 Freeze Ahead: You can freeze the dough balls for up to 2 months.
🥄 Don’t Overmix: To keep that cinnamon swirl beautifully marbled, fold gently.
🧂 Salted Butter Option: If using salted butter, reduce added salt slightly.
🎄 Holiday Favorite: Add a light glaze and serve at holiday cookie swaps.

Nutrition (Per Cookie – Approximate)

Calories: 240
Carbohydrates: 31g
Fat: 12g
Protein: 2g
Sugar: 17g
Sodium: 36mg

Nutritional info is approximate and may vary by ingredients used.

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