Irresistible Cinnamon Roll Sugar Cookies in 1 Hour

5 de July de 2025

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Cinnamon Roll Sugar Cookies are the sweet treat that happened entirely by accident—a beautiful, delicious accident! I was craving cinnamon rolls one afternoon, but didn’t have the time (or patience!) for all that yeast-y waiting. I thought, “What if I could capture that warm, gooey cinnamon swirl in a soft sugar cookie?” And trust me, these chewy cookies are even better than I imagined. The brown sugar-cinnamon filling melts into the buttery cookie dough, creating this incredible aroma that fills the whole house. These are the best Cinnamon Roll Sugar Cookies for the holidays, or any time you need a little comfort. Let’s get cooking.

Why You’ll Love These Cinnamon Roll Sugar Cookies

Okay, so here’s the deal—you’re about to fall head-over-heels for these cookies. I mean, what’s not to love? They’re like a warm hug in dessert form. Here’s why these will become your new go-to when you’re craving something sweet and special:

They’re the ultimate mashup—combining the gooey goodness of cinnamon rolls with the simplicity of sugar cookies. It’s the best of both worlds, trust me!
That soft, chewy texture? Irresistible. These aren’t your average crunchy cookies; they practically melt in your mouth.
Super easy to make with ingredients you probably already have in your pantry. No fancy techniques needed!
Perfect for the holidays or any occasion where you want to impress without stressing.
These cookies are always a crowd-pleaser. Seriously, watch them disappear!
You can totally make a batch and freeze them for when those sweet cravings hit. Genius, right?
Feel free to get creative! Add a drizzle of icing, sprinkle some nuts, or even dip them in chocolate. The possibilities are endless!

Ingredients for Cinnamon Roll Sugar Cookies

Alright, let’s gather our goodies! Here’s what you’ll need to whip up these amazing cookies. I always say, quality ingredients make a difference, so grab the best you can. Don’t skimp on the vanilla!

Cinnamon sugar filling:
- 4 tablespoons unsalted butter, softened – Make sure it’s nice and pliable for easy mixing.
- ⅓ cup brown sugar, packed – This gives that classic cinnamon roll caramel-y flavor.
- 1½ tablespoons all purpose flour – Helps bind the filling together.
- 2½ teaspoons ground cinnamon – The star of the show! Use a good quality cinnamon for the best flavor.
- Pinch of salt – Just a tiny bit to balance the sweetness.
Cookies:
- 1 cup unsalted butter, softened but still cool to the touch – This is key for a tender cookie!
- 1 ⅓ cups granulated sugar – For sweetness and that classic sugar cookie texture.
- 1 ¾ teaspoons pure vanilla extract – Adds depth and warmth to the cookie dough.
- 1 large egg – Binds the dough and adds richness.
- 1 large egg yolk – This is my secret weapon for extra chewy cookies!
- 2 ¾ cups all purpose flour – Be sure to measure correctly! Too much flour will result in dry cookies.
- ¾ teaspoon baking powder – Gives the cookies a little lift.
- 1 teaspoon cornstarch – This helps create a soft and tender crumb.
- ¼ teaspoon salt – Balances the sweetness and enhances the other flavors.

How to Make Cinnamon Roll Sugar Cookies

Alright, cookie bakers, let’s get down to business! Follow these steps, and you’ll be munching on warm, gooey, homemade cinnamon treats in no time. Trust me, the little bit of extra effort is SO worth it.

Step 1: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
Step 2: Make the cinnamon sugar filling. In a small bowl, mix together the softened butter, brown sugar, flour, cinnamon, and salt until well combined. Pop it in the freezer for 10 minutes—this helps it stay swirly in the cookies.
Step 3: Time to make the cookie dough! In a large bowl, beat together the softened (but still cool!) butter and granulated sugar until light and creamy. I like to use a hand mixer for this, but a good old-fashioned wooden spoon works too.
Step 4: Add the vanilla extract, egg, and egg yolk to the butter mixture. Beat until everything is nicely combined. The mixture should look smooth and glossy.
Step 5: In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt. This ensures everything is evenly distributed.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing leads to tough cookies, and nobody wants that.
Step 7: Remove half of the cookie dough from the mixing bowl. Spread the remaining dough evenly in the bowl.
Step 8: Scoop teaspoon-sized pieces of the chilled cinnamon mixture and dot it over the dough remaining in the bowl. Use about half of your cinnamon mixture for this layer.
Step 9: Spread the reserved cookie dough evenly over the cinnamon layer, creating a delicious sandwich.
Step 10: Top with the remaining cinnamon sugar bits. More cinnamon is always better, right?
Step 11: Now for the fun part: Fold and stir the dough until it’s barely combined. You want those cinnamon swirls, but don’t overdo it!
Step 12: Scoop the dough into two-tablespoon portions. A cookie scoop makes this super easy, but you can also use a spoon.
Step 13: Freeze the dough balls for 10 minutes. This helps prevent the cookies from spreading too much in the oven.
Step 14: Place the dough balls on the prepared baking sheets, leaving a little space between each cookie.
Step 15: Bake for 10-12 minutes, or until the edges are lightly browned and the center is still slightly soft. The aroma of cinnamon and sugar will fill your kitchen—it’s pure bliss!
Step 16: Let the cookies cool completely on wire racks. I know it’s tempting to eat them right away, but trust me, they’re even better once they’ve cooled down a bit.

Cinnamon Roll Sugar Cookies - detail 2

Pro Tips for the Best Cinnamon Roll Sugar Cookies

Want to take your cinnamon swirl cookies to the next level? Here are a few tricks I’ve learned over the years. These little tweaks can make a big difference in texture and flavor. Trust me; these tips are game-changers!

Don’t skip the chilling! Freezing the filling and the dough balls helps prevent the cookies from spreading too thin and keeps that cinnamon swirl intact.
Use quality cinnamon. The flavor really shines through, so splurge on a good brand.
Underbake slightly. These cookies are best when they’re soft and chewy, so don’t be afraid to pull them out of the oven when they still look a little underdone in the center. They’ll continue to bake on the hot pan.

What’s the secret to perfect Cinnamon Roll Sugar Cookies?

It’s all about that butter! Using butter that’s softened but still cool to the touch is crucial for achieving that perfect balance of spread and structure. If your butter is too warm, the cookies will spread too thin and become greasy. If it’s too cold, the dough will be difficult to work with. It’s a Goldilocks situation, but trust me, it’s worth getting it just right.

Can I make Cinnamon Roll Sugar Cookies ahead of time?

Absolutely! In fact, I often make the dough a day or two in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes to soften slightly before scooping. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.

How do I avoid common mistakes with Cinnamon Roll Sugar Cookies?

Overmixing the dough is a big no-no! It can lead to tough, dry cookies. Mix just until the ingredients are combined, and then stop. Also, be sure to measure your flour correctly. Too much flour can also result in dry cookies. Finally, don’t overbake! These cookies are best when they’re soft and chewy, so keep a close eye on them in the oven. I always start checking for doneness a minute or two before the recipe says to.

Best Ways to Serve Cinnamon Roll Sugar Cookies

Okay, you’ve baked these beauties—now it’s time to show them off! These aren’t just any cookies; they deserve a little fanfare. Here are my favorite ways to serve these little swirls of happiness:

Enjoy the cookies warm with a tall glass of cold milk for an afternoon treat. The contrast of warm cookie and cold milk is just heavenly.
Dress them up on a pretty platter for a holiday gathering (they’re especially great as Christmas cookies!). A dusting of powdered sugar adds a touch of elegance.
For an extra-indulgent dessert, serve them with a scoop of vanilla ice cream. The warm cookie melts the ice cream just a bit, creating a gooey, delicious mess.

Nutrition Facts for Cinnamon Roll Sugar Cookies

Alright, let’s talk numbers! Here’s a peek at what you’re getting in each one of these delightful cookies. I always believe in enjoying treats in moderation, but hey, sometimes you just need a little something sweet, right?

Serving Size: 1 cookie
Calories: 240kcal
Sugar: 17g
Sodium: 36mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0.5g
Carbohydrates: 31g
Fiber: 1g
Protein: 2g
Cholesterol: 48mg

This is an estimate and may vary depending on ingredients used, so keep that in mind!

How to Store and Reheat Cinnamon Roll Sugar Cookies

So, you’ve somehow managed to not eat all of these **cinnamon roll cookies** in one sitting? Impressive! Here’s how to keep them fresh and delicious for later (though let’s be real, they rarely last long at my house!).

Storing: Once the cookies are completely cool, store them in an airtight container at room temperature. They’ll stay soft and yummy for up to 3 days. I usually use a cookie jar or a resealable plastic bag.
Freezing: For longer storage, these freeze beautifully. Place the completely cooled cookies in a single layer in a freezer-safe container (I like to use a plastic container lined with parchment paper). They can be frozen for up to 2 months.
Reheating: To reheat, simply let the cookies thaw at room temperature for about 30 minutes. If you want that warm-from-the-oven experience, pop them in the microwave for 5-10 seconds. Be careful not to overheat, or they’ll get tough! They taste amazing warmed up!

Frequently Asked Questions About Cinnamon Roll Sugar Cookies

Got questions about these delightful **cinnamon sugar cookies**? I’ve got answers! Here are some of the most common questions I get asked about this recipe. If you’re wondering about something, chances are, you’ll find the answer here!

Can I use a different type of flour?
While all-purpose flour works best for that classic soft texture, you can experiment! For a slightly denser cookie, try using a 1:1 gluten-free blend. Just be sure to add a pinch of xanthan gum if your blend doesn’t already contain it. Can I use bread flour? I wouldn’t recommend it for this recipe.
Can I make these cookies vegan?
Yes, you totally can! Substitute the butter with a plant-based butter alternative, and use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the regular egg and egg yolk. The taste and texture will be slightly different, but still delicious. What about a sugar substitute? I haven’t tried it myself, so I can’t say for sure.
Why did my cookies spread too thin?
This usually happens when the butter is too soft or the dough isn’t chilled enough. Make sure your butter is softened but still cool to the touch, and don’t skip the chilling steps! Also, avoid greasing your baking sheets. Parchment paper is your best friend here. What if I live in a warm climate? You may need to chill the dough for a bit longer!

Variations of Cinnamon Roll Sugar Cookies You Can Try

Want to mix things up? These cookies are super versatile! Here are a few fun twists on the classic recipe to suit different tastes and dietary needs. Get creative and make these **cinnamon swirl cookies** your own!

Vegan: Use a plant-based butter substitute and flax eggs (1 tbsp flaxseed meal + 3 tbsp water) to make these completely vegan-friendly. You won’t believe how good they still taste!
Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Be sure to add a pinch of xanthan gum to help bind the dough.
Iced: Drizzle a simple powdered sugar glaze over the cooled cookies for an extra touch of sweetness. Add a dash of vanilla extract to the glaze for even more flavor.
Nutty: Add chopped pecans or walnuts to the cookie dough for a little added crunch and nutty flavor. These are especially delicious during the holidays!