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Cinnamon Roll Sugar Cookies Recipe

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4.1 from 12 reviews

These Cinnamon Roll Sugar Cookies combine the sweet, spicy flavors of cinnamon rolls with the soft, chewy texture of sugar cookies. Layers of cinnamon sugar filling are gently folded into a buttery cookie dough, creating pockets of sweet cinnamon swirls throughout. Perfectly portioned and lightly chilled before baking, these cookies bake up soft in the center with slightly crisp edges, making them irresistible treats for any occasion.

Ingredients

Cinnamon Sugar Filling

  • 4 tablespoons unsalted butter, softened
  • ⅓ cup brown sugar, packed
  • 1½ tablespoons all purpose flour
  • 2½ teaspoons ground cinnamon
  • Pinch of salt

Cookie Dough

  • 1 cup unsalted butter, softened but still cool to the touch
  • 1 ⅓ cups granulated sugar
  • 1 ¾ teaspoons vanilla bean paste
  • 1 large egg
  • 1 large egg yolk
  • 2 ¾ cups all purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F, positioning racks near the center. Line two baking sheets with parchment paper and set aside for baking.
  2. Prepare Cinnamon Sugar Filling: Combine the softened butter, brown sugar, flour, cinnamon, and a pinch of salt in a small bowl. Mix thoroughly until well combined. Place the mixture in the freezer for about 10 minutes to firm up while you prepare the cookie dough.
  3. Make Wet Ingredients: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together until light and creamy. Add vanilla bean paste, egg, and egg yolk, then continue beating until fully combined, scraping down the sides of the bowl as needed.
  4. Make Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking powder, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients in the mixer and beat until just combined.
  5. Layer the Dough and Cinnamon Filling: Remove half of the dough and set aside. Spread the remaining dough evenly across the bottom of the mixing bowl. Take the cinnamon sugar mixture from the freezer and scoop small teaspoon-sized pieces evenly over the dough layer. Next, spread the reserved dough on top of the cinnamon sugar bits, forming a second even layer. Add the remaining cinnamon sugar pieces evenly over this top dough layer.
  6. Fold the Dough Layers: Gently fold and stir the layered dough by scraping up and over twice, then mixing one to two times by hand with a rubber spatula. Avoid using an electric mixer; this helps maintain some chunks and swirls of cinnamon filling within the dough.
  7. Portion the Dough: Using a cookie scoop, portion approximately two-tablespoon-sized dough balls, ensuring each contains a mix of dough and cinnamon sugar chunks. Place the dough balls on a plate and freeze for 10 minutes to firm up the butter, preventing excessive spreading during baking.
  8. Arrange for Baking: Place the chilled dough balls on the parchment-lined baking sheets, spacing them a couple of inches apart. For thicker cookies, keep the dough balls mounded high; for thinner cookies, gently press them down slightly. Dough balls that won’t fit can be refrigerated until ready to bake.
  9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes until edges begin to brown and the centers are slightly underbaked. Some cookies may spread irregularly due to melting cinnamon sugar pockets—this is normal. Check notes for tips on shaping cookies immediately after baking.
  10. Cool: Transfer baking sheets onto wire racks and allow cookies to cool completely, during which they will firm up to the perfect texture.

Notes

  • When adding flour for the dough, measure carefully to avoid dry or dense cookies; spoon flour into the cup and level it off.
  • For perfectly round cookies, shape them gently as soon as they come out of the oven by pressing edges inward with a spatula or metal spoon while still warm.
  • Freezing the cinnamon sugar filling and chilling dough balls prevent cookies from spreading too thin during baking.
  • Vanilla bean paste adds extra flavor depth; you can substitute with pure vanilla extract if unavailable.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://yumntasty.com/cinnamon-roll-sugar-cookies-recipe/