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Cinnamon Roll Cookies Recipe

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Try this easy Cinnamon Roll Cookies recipe! Soft, chewy cookies with a sweet cinnamon filling. Perfect for any occasion.

  • Total Time: 1 hour
  • Yield: 24 cookies 1x

Ingredients

Scale

For the Filling:

  • 6 tablespoons salted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 1/2 tablespoons cinnamon

For the 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

Instructions

Preparing the Filling: The Sweet Center

Begin by making the filling. In a large bowl or stand mixer, beat 6 tablespoons of softened butter until creamy and smooth.

Add 3/4 cup of packed brown sugar and 1 1/2 tablespoons of cinnamon. Mix well, scraping down the sides of the bowl until the mixture is fully combined and smooth.

Line a baking sheet or large platter with parchment paper or a silicone mat. Create space in your freezer for this pan.

Using a spoon, form small balls of filling, about the size of a marble. Place them on the prepared pan in a single layer. Freeze for about 20 minutes or until the balls are firm. If space is limited, use the refrigerator instead, but allow 1-2 hours for them to firm up.

Creating the Cookie Dough: The Foundation

Preheat your oven to 350°F (175°C). Prepare additional baking sheets with parchment paper or silicone mats.

In the same bowl or stand mixer (no need to wash it), beat 1 cup of softened butter for about 2 minutes until smooth, scraping the sides occasionally.

Add 1 2/3 cups granulated sugar and continue to beat for another 2 minutes until light and fluffy, with no sugar chunks remaining.

Mix in 2 eggs and 2 teaspoons of vanilla extract until the mixture is smooth and homogenous.

Combining the Filling and Dough: A Perfect Harmony

Add 3 1/2 cups of flour (make sure to spoon and level your flour) to the bowl, but don’t mix it in yet.

Use a small spoon to stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 1/2 teaspoons cream of tartar into the flour.

Gently fold the flour mixture into the butter mixture, ensuring that you don’t over-mix. There should still be a few flour streaks visible.

Once the filling balls are firm, fold them into the dough gently using a wooden spoon or spatula. Avoid using a mixer to keep the filling intact.

Rolling and Shaping the Cookies: Tips for Success

Use a large cookie scoop or spoon to shape the dough into balls about 2 inches in diameter. Overfill the scoop slightly for a nice size.

In a separate bowl, mix 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon. Roll each dough ball in this mixture to coat.

Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.

Baking to Perfection: How to Know They’re Done

Bake the cookies in the preheated oven for 11-12 minutes. The cookies may not look completely done when you first remove them – the cinnamon filling will appear shiny while the outer edges should be firm.

Immediately after removing the cookies from the oven, use a couple of spoons to push the edges toward the center to reshape them into circles. This technique also helps keep the cinnamon filling inside.

Notes

Serving and Presentation Ideas

  • Arrange for Maximum Visual Appeal: Place the cookies on a decorative plate or tiered tray to showcase their beautiful cinnamon swirls.
  • Pairing Suggestions: Enjoy these cookies with a glass of cold milk or a hot cup of tea to complement the warm, spicy flavors.
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert