These soft cinnamon roll cookies taste just like your favorite bakery treat in cookie form. Buttery snickerdoodle dough gets swirled with sweet cinnamon filling, then rolled in cinnamon sugar for the ultimate cozy dessert.
If you love cinnamon as much as I do, you’ll want to eat these warm from the oven with a cold glass of milk. They’re perfect for holiday cookie trays or any time you need something comforting and delicious without the wait of making actual cinnamon rolls.
Table of Contents
Ingredients
Here’s what you’ll need to make these irresistible cookies:
For the cinnamon filling:
- 6 tablespoons salted butter, softened
- 3/4 cup brown sugar, packed
- 1 1/2 tablespoons cinnamon
For the cookie dough:
- 1 cup salted butter (2 sticks), softened
- 1 2/3 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
For rolling:
- 1/3 cup granulated sugar
- 1 1/2 tablespoons cinnamon
How to Make Cinnamon Roll Cookies
Make the filling first. Beat the softened butter until smooth and creamy. Add the brown sugar and cinnamon, then beat until completely combined. Use a spoon to scoop small marble-sized balls of filling onto a parchment-lined baking sheet. Pop them in the freezer for 20 minutes until firm. This step is important so the filling holds its swirl pattern in the cookies.
Mix the dough. In a large bowl, beat the butter for about 2 minutes until smooth. Add the sugar and beat for another 2 minutes until light and fluffy. Mix in the eggs and vanilla until everything looks smooth. Add the flour, baking soda, salt, and cream of tartar. Mix just until the flour disappears, being careful not to overmix.
Add the frozen filling. Once your cinnamon filling balls are frozen solid, gently fold them into the dough with a wooden spoon or spatula. You want to keep those little balls intact so you get beautiful cinnamon swirls in every cookie.
Shape and roll. Use a cookie scoop to portion the dough into 2-inch balls. Mix the cinnamon and sugar for rolling in a small bowl, then roll each dough ball in the mixture until coated. Place them on your prepared baking sheets about 2 inches apart.
Bake at 350°F for 11-12 minutes. The cookies are done when the edges look set but the centers still appear slightly soft. The cinnamon filling will stay shiny even when the cookies are done, so don’t rely on that as your guide.
Shape them while hot. Right when the cookies come out of the oven (within 30-60 seconds), use two spoons to gently push the edges toward the center. This creates thicker, chewier cookies and helps contain any cinnamon filling that spread during baking. Let them cool on the pan for 5 minutes before moving to a wire rack.
Tips for Perfect Cookies
The cream of tartar is what makes these cookies incredibly soft and chewy, so don’t skip it. Make sure your butter is truly softened but not melted for the best texture.
Don’t overbake these cookies. Pull them out when they still look slightly underdone in the center. They’ll continue cooking on the hot pan and set up perfectly as they cool.
The spoon trick really does make a difference. Those few seconds of shaping while the cookies are still hot gives you bakery-quality texture every time.
Storage
Keep your cookies in an airtight container at room temperature for up to 3 days. They’re so good that they usually don’t last that long in my house.
You can freeze baked cookies in a ziplock bag for up to a month. For longer storage, freeze the shaped and sugar-coated cookie dough balls for up to 3 months. Bake them straight from frozen, adding just 1-2 extra minutes to the baking time.
What to Serve With Cinnamon Roll Cookies
These cookies are perfect on their own, but they’re also wonderful alongside a cup of coffee or hot chocolate. Try them with lemon meltaway cookies on a dessert platter for a nice flavor contrast, or serve them after dinner with easy dirt cake for the ultimate sweet spread.
For a cozy breakfast treat, warm up a cookie and pair it with cinnamon roll muffins for a cinnamon-lover’s dream brunch.
Soft Cinnamon Roll Cookies
Ingredients
Equipment
Method
- Make the cinnamon filling: Beat 6 tablespoons softened butter until smooth. Add 3/4 cup brown sugar and 1 1/2 tablespoons cinnamon. Beat until completely combined and smooth.
- Line a baking sheet with parchment paper. Use a spoon to create marble-sized balls of filling and place them on the prepared sheet. Freeze for 20 minutes until completely firm.
- Preheat oven to 350°F. Line two more baking sheets with parchment paper or silicone mats.
- Make the cookie dough: Beat 1 cup butter for 2 minutes until smooth. Add 1 2/3 cups sugar and beat for 2 more minutes until light and fluffy, scraping the bowl as needed.
- Add eggs and vanilla extract. Beat until completely smooth and well combined.
- Add flour, baking soda, salt, and cream of tartar. Mix on low speed just until the flour is incorporated. Do not overmix.
- Remove frozen cinnamon filling balls from freezer. Gently fold them into the dough using a wooden spoon or spatula, keeping the balls as intact as possible.
- Mix 1/3 cup sugar and 1 1/2 tablespoons cinnamon in a small bowl. Use a cookie scoop to form 2-inch dough balls. Roll each ball in the cinnamon-sugar mixture.
- Place cookie dough balls on prepared baking sheets about 2 inches apart. Bake for 11-12 minutes until edges are set but centers still look slightly soft.
- Immediately after removing from oven (within 30-60 seconds), use two spoons to gently push the edges of each cookie toward the center, creating a thicker, rounder shape. Let cool on pan for 5 minutes, then transfer to a wire rack.
Notes
FAQ
Can I make these without cream of tartar?
The cream of tartar is what gives these their signature soft, chewy texture. If you don’t have it, you can still make the cookies, but they’ll have a slightly different texture and won’t be quite as tender.
Why is my cinnamon filling spreading everywhere?
This happens when the filling isn’t frozen solid before folding into the dough. Make sure those little balls are completely firm. The spoon trick after baking also helps contain any spreading.
Can I add a glaze?
These cookies are delicious as-is with all that cinnamon sugar coating, but if you want to make them even more like cinnamon rolls, drizzle them with a simple glaze made from powdered sugar and milk.
How do I keep cookies soft?
Store them in an airtight container as soon as they’re completely cool. Adding a slice of bread to the container can help maintain softness for a day or two.
