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These cinnamon roll sugar cookies combine the cozy flavors of cinnamon rolls with the crisp edges and chewy centers of sugar cookies. The marbled swirl of cinnamon sugar adds warmth and depth while giving each cookie a unique, bakery-style look. You don’t need fancy tools or skills to get perfect results, just pantry staples and a few easy steps. Each bite brings a soft center, a hint of cinnamon flavor and a golden edge for just the right balance. They’re soft, chewy with a light crunch and totally delicious.
Cinnamon roll sugar cookies have soft centers, crisp edges and a swirl of cinnamon sugar running through them. They’re easy to make and full of warm spice flavor.
If you like these cinnamon and sugar cookies, also try cinnamon roll apple pie, cinnamon scones, apple cinnamon fritters, and pecan sugar cookies.
Why You’ll Love It
Warm flavor: Cinnamon sugar gives each cookie a cozy, aromatic sweetness.
Simple steps: The dough and swirl come together quickly without special tools.
Bakery style look: Marbled cinnamon sugar creates a pretty swirl effect.
Perfect texture: Crisp edges pair with a soft and chewy center.
Cinnamon Sugar Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Softened butter: Adds richness and moisture to the dough and swirl mixture. Use room temperature butter for easier mixing.
White granulated sugar: Sweetens the cookie base.
Light brown sugar: Adds moisture and a mild caramel taste to the dough and swirl. You can use dark brown sugar if you only have that.
Egg: Binds the cookie dough for structure.
Vanilla extract: Gives the cookies a warm undertone.
All-purpose flour: Creates the base for the dough and the swirl mixture.
Baking powder and baking soda: Yields soft cookies and helps them rise.
Ground cinnamon: Adds a sweet, warm spice flavor to the swirl. Feel free to add more cinnamon if you want a stronger cinnamon taste.
How to Make Cinnamon Roll Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make cookie dough: Preheat oven. Cream butter with granulated sugar and brown sugar in a large bowl until smooth. Add egg and vanilla extract, then mix again, using an electric mixer.
Add dry ingredients: Stir in flour, baking powder and baking soda in a medium bowl until no dry spots remain.
Make swirl mixture: Combine butter, brown sugar, flour and cinnamon until blended.
Marble the dough: Fold chunks of the swirl mixture into cookie dough gently.
Scoop and bake: Drop dough balls onto baking sheets lined with parchment paper, leaving space, then bake until they’re light golden brown and the edges are set.
Cool cookies: Let them cool slightly on the pan, then move to a cooling rack to cool completely.
Substitutions and Variations
Gluten-free option: Swap all-purpose flour with a 1:1 gluten-free baking blend.
Extra spice: Add nutmeg or allspice to the cinnamon swirl for a stronger flavor.
Sugar swap: Use coconut sugar instead of brown sugar for a lighter caramel note.
Shape variation: Bake in a square pan for cookie bars instead of rounds.
Serving Suggestions
With a hot drink: Pair your delicious cinnamon cookies with a cafe con miel or pumpkin spice whipped dalgona coffee.
With a festive cocktail: Enjoy a maple apple whiskey sour with your yummy cookies.
With other sweet treats: You might also like to whip up some candy corn cupcakes or Texas sheet cake cookies for a dessert platter.
How to Store Cinnamon Roll Cookies
Store: Keep in an airtight container at room temperature for up to 5 days.
Freeze: Freeze cookie dough balls for 3 months, bake straight from frozen at 375°F for 10 minutes.
Reheat: Microwave a baked cookie for 10 seconds if you like it warm.
Top Tips
Leave space: These spread slightly, so space dough balls 2 inches apart.
Chill if needed: If the dough feels too soft, chill for 30 minutes before baking.
Don’t overmix: Don’t mix the dough too much and fold the cinnamon sugar mixture gently to keep the marbled look intact.
Watch the bake: Pull cookies when edges look set but centers still seem soft.
Quick and Chewy Cinnamon Sugar Cookies FAQs
I used a #40 cookie scoop but you can also use a large spoon. The cookie dough balls should be 1 ½ to 2 tablespoons each.
Only if it seems too soft or the cookies spread too much during baking.
Yes, press the dough into a greased pan and bake slightly longer.
Cinnamon Sugar Cookies Recipe
Cinnamon Roll Sugar Cookies
Equipment
- Cookie Scoop or Large Spoon
Ingredients
For the Cookies
- ½ Cup salted butter, at room temperature
- ½ Cup white granulated sugar
- ½ Cup light brown sugar, firmly packed
- 1 egg, large
- 1 Teaspoon vanilla extract
- 1 ½ Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
For the Cinnamon Sugar
- ¼ Cup salted butter, at room temperature
- ¼ Cup light brown sugar, firmly packed
- ⅓ Cup all-purpose flour
- 1 Tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F.
Prepare the Cookie Dough
- Combine the softened butter, granulated sugar and light brown sugar in a large mixing bowl.
- Use an electric hand mixer to whisk the ingredients together until smooth and creamy.
- Add the egg and vanilla. Whisk for one minute.
- Reduce the speed of your hand mixer and gently whisk in the flour, baking powder and baking soda. Make sure no dry or wet pockets remain in your cookie dough.
- Set the cookie dough aside.
Make the Cinnamon Sugar
- Add the softened butter, brown sugar, flour and cinnamon to a bowl.
- Stir the mixture to combine.
Make Cookie Dough Balls
- Break the cinnamon sugar mixture into large pieces and gently fold it into the cookie dough to create a marbling effect in the cookie dough.
- Use a standard-size cookie scoop to drop balls of cookie dough onto a baking sheet.
Bake the Cookies
- Bake your cookies for 12 minutes.
- Let them cool for a few minutes and then move them to a wire cooling rack to cool completely before serving.
Notes
Chill if needed: If the dough feels too soft, chill for 30 minutes before baking.
Don’t overmix swirl: Fold gently to keep the marbled look intact.
Watch the bake: Pull cookies when edges look set but centers still seem soft.
Nutrition
With cinnamon sugar marbled through the soft dough, these cookies stay chewy inside with crisp edges outside. Each bite has a cinnamon roll taste and feels cozy but doesn’t need special equipment or tricky steps. The swirl comes together quickly, the texture stays tender and the flavor tastes like a shortcut to classic cinnamon rolls. Cinnamon roll sugar cookies turn simple ingredients into bakery-style treats without a complicated process. If you like soft, slightly chewy cookies and have a weakness for all things cinnamon, you have to try these!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
