I’ll be honest—I love cinnamon rolls. The gooey filling, the buttery dough, the way your kitchen smells like a hug.
But kneading dough? Waiting for two rises? Sometimes I just don’t have it in me.
That’s when these cinnamon roll sugar cookies swoop in like the hero we all need. They’ve got every bit of that swirled cinnamon-sugar magic, but in cookie form.
No yeast, no waiting, no stress. Just soft, pillowy cookies that taste like you rolled up a cinnamon bun and made it palm-sized.
Why You’ll Love These Cinnamon Cookies
- No yeast
- Super soft
- Beginner-friendly
Cinnamon Roll Sugar Cookies Recipe
Cookie Dough
| Ingredient | Amount |
| All purpose flour | 2 3/4 cups |
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 1 1/3 cups |
| Whole egg plus egg yolk | 1 + 1 |
| Vanilla extract | 1 1/2 teaspoons |
| Baking powder | 3/4 teaspoon |
| Cornstarch | 1 teaspoon |
| Salt | Small pinch |
Cinnamon Swirl Filling
| Ingredient | Amount |
| Light brown sugar, packed | 1/3 cup |
| Unsalted butter, softened | 4 tablespoons |
| Ground cinnamon | 2 1/2 teaspoons |
| All purpose flour | 1 1/2 tablespoons |
| Salt | Small pinch |
| Vanilla extract | 1/8 teaspoon |
Step-by-Step-Instructions
Step 1: Get Your Oven Ready
Set your oven to 350°F and line two baking sheets with parchment paper. Position your racks toward the middle so the cookies bake evenly. This is also a good time to make sure your butter is soft but still cool—if it’s too warm, pop it in the fridge for a few minutes.
Step 2: Mix Up the Cinnamon Filling
In a small bowl, combine the softened butter, brown sugar, cinnamon, flour, salt, and vanilla. Use a fork or spatula to mash it all together until it’s a thick, spreadable paste. Stick this in the freezer for about 10 minutes. Chilling it now makes it way easier to break into chunks later.
Step 3: Cream the Butter and Sugar
In a large mixing bowl (or your stand mixer with the paddle attachment), beat together the softened butter and granulated sugar. Mix on medium speed until it’s light, fluffy, and a little paler in color—about 2 minutes. This step adds air and makes your cookies tender, so don’t rush it.
Step 4: Add the Eggs and Vanilla
Crack in your whole egg and egg yolk, then pour in the vanilla extract. Beat everything together until it’s smooth and creamy. Scrape down the sides of the bowl so nothing gets left behind.
Step 5: Stir in the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt. Dump this into your wet ingredients and mix on low speed until the dough just comes together. Don’t overmix—you want tender cookies, not tough ones.
Step 6: Layer in the Cinnamon Magic
Scoop out half the dough and set it aside in a separate bowl. Press the remaining dough into an even layer at the bottom of your mixing bowl. Grab your chilled cinnamon filling from the freezer and break it into small, teaspoon-sized chunks. Scatter about half of those chunks over the dough.
Now spread the reserved dough on top, pressing gently to cover the filling. Drop the rest of the cinnamon chunks over this second layer.
Step 7: Fold (Just a Little!)
Use a spatula to gently fold the dough over itself two or three times—like you’re folding a letter. Then give it one or two gentle stirs. You want streaks and pockets of cinnamon filling, not a fully mixed dough. It should look marbled and a little messy. That’s the goal.
Step 8: Scoop and Chill the Dough
Use a cookie scoop (or a spoon) to portion out dough balls about 2 tablespoons each. Make sure each scoop has some cinnamon swirl action. Place them on a plate and pop them in the freezer for 10 minutes. This firms up the butter so your cookies don’t spread into pancakes in the oven.
Step 9: Arrange and Bake
Place your chilled dough balls on the prepared baking sheets, leaving about 2 inches between each one. If you want thicker, puffier cookies, leave them in tall mounds. If you prefer thinner cookies, gently press them down with your palm.
Bake for 10 to 12 minutes. The edges should be just starting to turn golden, and the centers will look slightly underdone—that’s perfect. Some of the cinnamon filling might bubble out and caramelize. Don’t worry, that’s part of the charm.
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. They’ll firm up as they cool but stay soft and chewy inside. Try not to eat them all in one sitting. (I believe in you. Sort of.)
Tips for Perfect Cinnamon Roll Sugar Cookies
- Don’t Skip the Freezer Steps
Chilling the cinnamon filling and the dough balls makes a huge difference. It keeps the butter from melting too fast, which means your cookies stay thick and soft instead of flat and crispy.
- Use Fresh Cinnamon
If your cinnamon has been sitting in the back of your spice cabinet since 2019, it’s time for a new jar. Fresh cinnamon has way more flavor and smells amazing.
- Go Easy on the Folding
When you’re mixing in the cinnamon filling, resist the urge to stir it in completely. You want distinct swirls and pockets, not a uniform dough. Two or three folds is plenty.
Ingredient Swaps & Substitutions
No Unsalted Butter? You can use salted butter, just skip the added salt in both the dough and the filling.
Out of Brown Sugar? Use granulated sugar plus 1 tablespoon of molasses. Or just use all granulated—it’ll be a little less rich, but still good.
Need It Dairy-Free? Swap the butter for vegan butter or coconut oil (solid, not melted). The texture will be slightly different, but they’ll still taste great.
No Cornstarch? Use an extra tablespoon of all-purpose flour instead. Your cookies might be a tiny bit less tender, but you’ll barely notice.
Egg-Free Option? Replace the whole egg and yolk with 1/4 cup unsweetened applesauce. The cookies will be a little cakier but still delicious.
Gluten-Free? Use a 1:1 gluten-free flour blend (one with xanthan gum already in it). The texture might be slightly more crumbly, but the flavor stays on point.
Storage & Make-Ahead Guide
Room Temperature: Store baked cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper so they don’t stick together.
Refrigerator: You can also keep them in the fridge for up to a week if you prefer them a little firmer. Let them come to room temp before eating for the best texture.
Freezing Baked Cookies: Freeze completely cooled cookies in a freezer-safe container or zip-top bag for up to 3 months. Thaw at room temperature for about 30 minutes.
Freezing Cookie Dough: This is my favorite trick. Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Bake straight from frozen—just add 1 to 2 extra minutes to the bake time.
Nutritional Information
| Nutrient | Per Cookie (makes 24 cookies) |
| Calories | 165 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 30mg |
| Sodium | 45mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 0g |
| Sugars | 13g |
| Protein | 2g |
Note: Nutrition information is an estimate and will vary based on exact ingredients and portion sizes.
Frequently Asked Questions
Why are my cookies spreading too much?
Your butter was probably too warm when you mixed the dough, or you skipped the freezer chill. Make sure your butter is soft but still cool, and always freeze the dough balls before baking.
Can I use salted butter?
Yes, just leave out the salt in both the dough and the filling. Salted butter will add enough on its own.
My cinnamon filling is leaking out—is that normal?
Totally normal! Some of it will melt and bubble out, creating those crispy, caramelized edges. It’s one of the best parts.
Final Thoughts
There’s something about having homemade cookies in the house that just makes everything feel a little cozier. And when those cookies taste like cinnamon rolls? Even better. Whether you’re baking them for a party, a gift, or just because you’re craving something sweet, these cinnamon roll sugar cookies deliver every single time.
Soft, buttery, swirled with cinnamon-sugar magic—they’re the kind of cookies that disappear fast and leave everyone asking for the recipe. So grab your mixing bowl, crank up some music, and get baking. Your kitchen’s about to smell absolutely incredible.
