This is the cookie for cinnamon-lovers! This delicious recipe is a mashup between a cinnamon roll, a snickerdoodle, and a sugar cookie. Soft and chewy sugar cookies with an incredible brown sugar-cinnamon swirl marbled all throughout.

This recipe is made with pantry staples and several tips and tricks for getting perfect cinnamon roll cookies every time. Read on for everything you need to make this delicious recipe!

Closeup of cinnamon roll cookies on parchment paper.

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Why you’ll love this recipe

Taste: Brown sugar, cinnamon, and vanilla! A delicious and comforting flavor combination.

Texture: Crisp edges, soft centers, with chewiness all throughout.

Basic ingredients: This recipe uses pantry staples, plus eggs and butter.

Ease: No special equipment required. The “hardest” part of this recipe is the cinnamon swirl technique and I have detailed tips and tricks for getting it right.

Recipe overview

*Full recipe below in recipe card*

Make the cinnamon sugar filling:

Stir together softened butter, brown sugar, flour, cinnamon, and salt. Place in the freezer for several minutes (to firm up) while you prepare the cookie dough.

Cinnamon brown sugar butter in a white bowl with a small rubber spatula.

Make the sugar cookie dough:

This is a variation of our Easy Sugar Cookies. This simple dough comes together in minutes.

Assembly:

In order to get layers, swirls, and pockets of cinnamon all throughout the cookie dough you’re going to layer the dough and pieces of the chilled cinnamon mixture. Here’s how to do that:

Remove half of the dough from the mixing bowl and spread the remaining dough out across the bottom the mixing bowl.
Remove the cinnamon mixture from the freezer and use two spoons to scoop small pieces (about a teaspoon each) of the cinnamon mixture and place them all over the dough in the mixing bowl.
Once you have used half of the cinnamon mixture, get the cookie dough that you have set aside, and spread it or press it with your fingers into an somewhat even layer on top of the cinnamon and dough in the mixing bowl.
Proceed to add the remaining cinnamon mixture (in little pieces) all over the top of that piece of dough.

Step by step cinnamon roll cookie dough in a white bowl.

Stir the cookie dough – BARELY:

Once you have your dough layered you are going to fold and mix it just barely. I do two folds, scraping up and over, followed by one to two stirs by hand with a rubber spatula. Do not use an electric mixer, this needs to be a brief stir that leaves some pieces of the cinnamon mixture in chunks and some pieces swirled into the dough.

Cinnamon roll cookie dough in a white bowl with a rubber spatula.

Scoop and chill:

Scoop the dough into two-tablespoon portions using a cookie scoop. Pay attention while scooping to ensure that each scoop has a fair amount of dough mixed with cinnamon.

Place the dough balls on a plate and freeze for 10 minutes. This quick chill firms up the butter so the cookies don’t spread too much.

Scoops of cinnamon roll cookie dough on a white plate.

Bake:

Bake the cookies on parchment lined baking sheets for 10-12 minutes. They will look slightly under baked but they will firm up as they cool. If some of the cookies are misshapen after baking see the instructions below for shaping them.

Closeup of a cinnamon roll cookie on parchment paper.

Key technique for round cookies

This is a technique that I mention as an optional step for most of my cookie recipes but for this recipe it is crucial.

Some of the cookies will bake up a little misshapen. This is because pockets of cinnamon sugar might melt out while baking. Don’t worry, either of these techniques work for getting a perfectly round shape for every cookie in the batch!

Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.

Cinnamon roll cookies on a baking sheet with a blue round cookie cutter.

Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a round shape.