Soft Cinnamon Roll Cookies Recipe – A Sweet Recipe Perfect for Dessert Dips or Christmas Baking

Let’s get one thing straight: if you’re obsessed with cinnamon, Cinnamon Roll Cookies are about to become your new best friend. Think buttery Snickerdoodle dough laced with gooey cinnamon roll filling, dusted in cinnamon-sugar, baked to golden perfection… then demolished in seconds. These cookies are soft, chewy, sweet, and perfect for just about any occasion—from lazy Sundays to your next batch of Christmas baking recipes.

So, how did these magical little Roll Cookies come to life? It started with a mission—Operation: Make the Ultimate Snickerdoodle. I wanted MORE cinnamon. MORE flavor. MORE of that cozy, warm spice that makes your kitchen smell like you lit a candle called “Grandma’s Hug.” I mixed up batch after batch (seriously, the taste-testing nearly numbed my tongue) until finally, lightning struck.

Cinnamon rolls + Snickerdoodles = cookie heaven.
I whipped up a classic cinnamon roll filling (you know the one—brown sugar, cinnamon, a splash of vanilla) and swirled it right into the cookie dough. Then I dunked the dough balls in cinnamon-sugar because why not? If we’re going in, we’re going all in.

The result? A ridiculously good cookie with that signature crackled top, a soft, chewy bite, and swirls of sticky-sweet cinnamon throughout. Basically, it’s like a cinnamon roll got a glow-up and decided to go to cookie college.

Want to know the secret to that pillowy texture?

Cream of tartar.
Yep, this humble pantry ingredient is key to soft, chewy cookies that don’t turn into hockey pucks after cooling. It acts as a leavening agent, giving your cookies that signature Snickerdoodle texture without any added puffiness. Don’t skip it—unless you want sad cookies (and trust me, you don’t).

Another hot tip: Don’t overbake.
Pull these beauties out of the oven when they’re still a little underdone in the middle. Trust the process. They’ll continue to set as they cool. Leave them on the baking sheet for five minutes (just enough time for them to firm up without falling apart), then move them to a wire rack. This keeps them soft and chewy, not dry and crumbly.

These are made for dunking, FYI.

If you’re into dessert dips—and you should be—these Cinnamon Roll Cookies make the perfect sidekick. Dip ‘em in cream cheese frosting, marshmallow fluff, or even Nutella. It’s like giving your sweet tooth a warm hug.

And let’s be honest: these are basically begging to be part of your Christmas baking lineup. They're festive, loaded with flavor, and simple enough to whip up last minute when your aunt calls to say she’s "just stopping by real quick" (read: staying for hours). The cinnamon-sugar sparkle alone makes them perfect for holiday cookie trays or gifting.

Easy to make. Hard to stop eating.

If you love baking sweets that wow without a ton of effort, this is your go-to. It falls squarely under the “dessert recipes easy” category but delivers major flavor. Whether you’re baking for a party, a cookie swap, or just because it’s Wednesday and cinnamon is life—these cookies are the answer.

Plus, if you're a fan of The Food Charlatan style of baking (you know—bold, cozy, and slightly over-the-top in the best way), these cookies totally belong in your kitchen.

So what are you waiting for?
Preheat that oven. Grab your cinnamon. And prepare to make your house smell better than a bakery in December. Whether you’re in it for the sweet recipes, the festive vibes, or just a killer cookie to pair with your coffee—these Cinnamon Roll Cookies hit all the right notes.

One bite in, and you’ll be wondering: why didn’t I make a double batch?

Soft Cinnamon Roll Cookies Recipe – A Sweet Recipe Perfect for Dessert Dips or Christmas Baking

Prep Time: 25 minutes
Cook Time: 11 minutes
Total Time: 36 minutes
Yield: About 33 cookies
Recipe by: Aleda
Category: Cookies

Ingredients

For the Swirled Filling

• 6 tablespoons salted butter, at room temperature
• ¾ cup packed brown sugar
• 1½ tablespoons ground cinnamon

For the Cookie Dough

• 1 cup (2 sticks) salted butter, softened
• 1⅔ cups granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3½ cups all-purpose flour (measured by spoon-and-level method)
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 1½ teaspoons cream of tartar

For the Cinnamon Sugar Coating

• ⅓ cup granulated sugar
• 1½ tablespoons cinnamon

Instructions

1. Step 1: Prep the Cinnamon Filling
   Start by making the gooey cinnamon swirl. In a mixing bowl, beat the softened butter until it's smooth and creamy. Add the brown sugar and cinnamon, and mix until the filling is completely blended with no gritty spots. Line a baking tray with parchment or a silicone mat, and make small dollops of filling—about marble-sized. Place them evenly on the tray. Pop the tray into the freezer for 20 minutes to firm them up (or into the fridge for about 1–2 hours if freezer space is tight).
2. Step 2: Make the Dough
   Preheat your oven to 350°F (175°C) and line a couple baking sheets with parchment or silicone mats. Using a stand mixer or handheld beater, whip the softened butter until smooth. Add the granulated sugar and beat for 2–3 minutes until light and fluffy. Crack in the eggs, pour in the vanilla, and mix until the mixture becomes smooth and glossy. In a separate bowl, combine the flour, baking soda, salt, and cream of tartar. Stir together lightly with a spoon to evenly distribute. Add this dry mixture to the wet ingredients and mix just until the flour is incorporated—don’t overdo it! Finish folding by hand with a spatula if needed. (Overmixing = tough cookies. We want chewy.)
3. Step 3: Swirl in the Cinnamon Filling
   Once the cinnamon balls are firm, gently fold them into the cookie dough using a spatula or wooden spoon. No electric mixer here—you don’t want to break the swirls apart.
4. Step 4: Shape and Coat
   Use a large cookie scoop or spoon to form dough balls about 2 inches wide. Mix the sugar and cinnamon for coating in a small bowl. Roll each dough ball in the cinnamon sugar until fully coated. Place on prepared baking sheets, leaving at least 2 inches of space between each one. They’ll spread a bit, so don’t crowd them. If you want perfectly shaped cookies, stick to about 8 per sheet.
5. Step 5: Bake and Shape
   Bake at 350°F for 11–12 minutes. The cookies will look slightly underdone when you pull them out—that’s exactly what you want. The edges without cinnamon filling should look set and slightly matte. The cinnamon swirl areas will stay glossy and may pool a little. Now for the magic trick: Within a minute of removing from the oven, take two spoons and gently push the edges of each cookie inward to reshape into a nice round. Scoop up any oozed cinnamon sugar and press it back into the sides. This gives your cookies that signature chewy center and keeps them thick and beautiful. Let the cookies sit on the pan for 5 minutes, then move them to a wire rack to finish cooling.
6. Step 6: Time to Indulge
   Grab one while it’s still warm and pair it with a glass of milk. These are cinnamon roll cookies at their finest—crispy edges, tender centers, and those sweet cinnamon swirls you’ll fall in love with.
7. Bonus Tip: Freeze for Later
   Want fresh cookies anytime? Roll the dough into balls, coat them in cinnamon sugar, and freeze in a zip-top bag for up to 3 months. Bake straight from the freezer—just add 2 extra minutes to your bake time. Boom. Instant cookie fix.

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