There’s a certain kind of comfort that only cinnamon can bring. The smell alone can make your kitchen feel calmer, warmer, and more inviting—like you’re baking for a reason bigger than dessert. And when you combine that classic cinnamon-sugar snickerdoodle flavor with the irresistible swirl of a cinnamon roll, you get a cookie that feels familiar and exciting at the same time.
Snickerdoodle cinnamon roll cookies are for those moments when you want something cozy but still impressive. You’re not just making cookies that taste good—you’re baking something that looks bakery-style, feels soft and tender, and gives you that sweet cinnamon roll vibe without dealing with yeast, rising times, or complicated shaping.
If you love cinnamon desserts that feel nostalgic but still special, this recipe deserves a spot in your baking rotation. If you love that classic cinnamon-sugar flavor, you might also want to try these snickerdoodle bars for an easy, shareable version.
What Are Snickerdoodle Cinnamon Roll Cookies?
Snickerdoodle cinnamon roll cookies are soft cookies made with a snickerdoodle-style dough that’s rolled out, layered with a cinnamon-sugar filling, and then rolled up into a log—just like cinnamon roll dough. After chilling, you slice the log into swirl rounds and bake them until the edges are set and the centers stay soft.
Why they’re different from regular snickerdoodles
Classic snickerdoodles are usually rolled into balls and coated in cinnamon sugar. These cookies take it a step further by adding a cinnamon roll-inspired swirl, which gives you:
- A more layered cinnamon flavor
- A beautiful spiral look in every cookie
- A slightly richer texture from the filling
You still get the comforting snickerdoodle taste, but the swirl makes the whole experience feel upgraded.
Why You’ll Love These Snickerdoodle Cinnamon Roll Cookies
You don’t need a holiday or special occasion to bake them—but once you do, you’ll understand why people love them so much.
1) They look like bakery cookies without extra work
The swirl pattern does the decorating for you. No piping bags. No fancy toppings. Just slice, bake, and let the spiral do the talking.
2) They taste like cinnamon rolls in cookie form
You get the sweet cinnamon filling, the buttery dough, and that warm flavor that feels like a cozy morning treat—only faster and easier.
3) They’re perfect for sharing
These cookies are ideal for:
- cookie boxes
- bake sales
- holiday platters
- weekend treats with coffee
And because they’re sliced, they bake evenly and look consistent, which makes them extra gift-friendly. If you’re craving the real bakery-style version too, these sourdough discard cinnamon rolls are a perfect next bake.
Ingredients
One of the best things about this recipe is that it uses simple pantry staples. You’re not hunting down anything unusual—you’re just building flavor the smart way.
Snickerdoodle cookie dough ingredients
- All-purpose flour
- Baking powder (or cream of tartar depending on your preferred snickerdoodle style)
- Baking soda (optional)
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar (optional, for softness)
- Eggs
- Vanilla extract
Cinnamon roll swirl filling ingredients
- Unsalted butter (softened or melted)
- Brown sugar
- Ground cinnamon
- Pinch of salt
Cinnamon sugar coating
- Granulated sugar
- Ground cinnamon
Optional glaze (for the full cinnamon roll feel)
- Powdered sugar
- Milk or cream
- Vanilla extract
Quick ingredient tip:
Brown sugar matters in the swirl because it creates that deeper “cinnamon roll” flavor. It melts slightly during baking and gives you a richer, softer bite compared to using only white sugar.
Tools You’ll Need
You don’t need fancy equipment, but a few basics make the process smoother.
- Mixing bowls
- Hand mixer or stand mixer
- Rolling pin
- Parchment paper
- Baking sheet
- Sharp knife or dental floss (for clean slices)
Why chilling is non-negotiable
Chilling is what helps your snickerdoodle cinnamon roll cookies keep their shape. Without it, the dough softens too much and the swirl can blur while baking.
How to Make Snickerdoodle Cinnamon Roll Cookies
This method is simple once you see it as “cookie dough cinnamon rolls.”
Step 1: Make the snickerdoodle cookie dough
- Start by creaming your softened butter and sugars until the mixture looks smooth and fluffy. This step helps create a soft cookie texture.
- Then add your eggs and vanilla, mixing just until combined.
- In a separate bowl, whisk your dry ingredients (flour, leavening, salt). Slowly mix them into the wet ingredients until a soft dough forms.
Don’t overmix.
Once the flour disappears, stop mixing. Mixing too much can lead to cookies that are heavy rather than soft and tender.
Step 2: Roll out the dough like cinnamon roll dough
- Place the dough between two sheets of parchment paper and roll it into a rectangle.
You want the dough to be:
- even in thickness
- not too thin (so it holds the swirl)
- not too thick (so it bakes evenly)
A medium thickness is perfect—enough structure to keep the spiral clear, but still soft when baked.
Step 3: Spread the cinnamon filling
- Spread softened butter across the surface of the dough.
- Then sprinkle the cinnamon, brown sugar, and pinch of salt evenly across the top.
- Lightly press the filling into the dough so it sticks. This helps prevent gaps when you roll the dough up.
Step 4: Roll, chill, and slice
- Roll the dough into a log from the long side, just like you would with cinnamon rolls.
- Then wrap it in parchment paper and refrigerate for at least 30–60 minutes.
- Once chilled, slice into rounds.
Want perfect swirl slices?
Use unflavored dental floss. Slip it beneath the log, cross the ends over the top, then pull to tighten. You’ll get clean cuts without smashing the dough.
Step 5: Coat in cinnamon sugar and bake
- Roll each slice in cinnamon sugar, then place on a parchment-lined baking sheet.
Bake until:
- the edges look set
- the centers still look slightly soft
- That soft center is what keeps your cookies tender after cooling.
- Let them cool for a few minutes before moving them, because they’ll firm up as they rest.
Tips for Soft, Thick Snickerdoodle Cinnamon Roll Cookies
Small details make a big difference with swirled cookies. If you want the best results every time, focus on these.
Keep them soft
- Pull them out when the centers look slightly underdone
- Store them in an airtight container
- Avoid adding too much flour
Keep the swirls clear
- Chill the log before slicing
- Roll the dough evenly
- Don’t over-swirl or overwork the dough
Prevent spreading
- Chill the slices again if your kitchen is warm
- Use parchment paper
- Avoid overly soft butter
Variations
Once you make these once, it’s hard not to start customizing.
Cream cheese glazed version
Add cream cheese to the glaze for that real cinnamon roll frosting taste.
Brown butter swirl cookies
Brown your butter for a deeper, toasted flavor. Let it cool before mixing into the dough so it doesn’t melt everything.
Extra fudgy cinnamon swirl twist
Mix mini chocolate chips into the dough for a richer cookie that still keeps the cinnamon roll vibe.
Mini swirl cookies
Slice smaller rounds and reduce baking time. These are perfect for cookie boxes or party platters.
For a weekend brunch spread, pair these cookies with cinnamon roll pancakes and you’ll keep that cozy cinnamon vibe going.
How to Store and Freeze
Storing
- Store the cookies in a sealed container at room temperature for about 3–4 days.
Freezing baked cookies
- Freeze in layers with parchment between them. Thaw at room temperature when you’re ready.
Freezing the dough log
- Wrap the log tightly and freeze for up to 2 months. When you want cookies, thaw slightly, slice, and bake.
This is one of the easiest make-ahead cookie methods because you’re basically storing “ready-to-bake” swirls.
Common Mistakes to Avoid
If your cookies don’t turn out perfect the first time, it’s usually one of these issues.
Swirl disappeared
- dough wasn’t chilled long enough
- filling was too melted
- the roll was too loose
Cookies turned out dry
- too much flour
- baked too long
- oven runs hot
Cookies spread too much
- butter was too soft
- dough got warm while slicing
- baking sheet was warm from a previous batch
FAQs
Can you make snickerdoodle cinnamon roll cookies ahead of time?
Yes. You can refrigerate the dough log overnight and bake fresh cookies the next day.
Do snickerdoodle cinnamon roll cookies need to be chilled before baking?
Chilling helps them keep the swirl shape and prevents spreading, so it’s highly recommended.
Can I add glaze to snickerdoodle cinnamon roll cookies?
Absolutely. A simple vanilla glaze turns them into a true cinnamon roll cookie experience.
Why did my snickerdoodle cinnamon roll cookies spread too much?
Your dough was likely too warm. Chill the slices again before baking and avoid overly soft butter.
Why These Snickerdoodle Cinnamon Roll Cookies Are Worth Baking
Snickerdoodle cinnamon roll cookies give you everything you want in one recipe: soft texture, warm cinnamon flavor, and a swirl that makes them look like you bought them from a bakery. They’re cozy enough for a quiet afternoon at home, but impressive enough to bring to any gathering.
And once you realize how easy the swirl method is, you’ll want to use it again and again—because it turns simple ingredients into cookies that feel special.
Bake a batch of snickerdoodle cinnamon roll cookies this week, and tell me how you served them—classic cinnamon sugar, glazed like cinnamon rolls, or with your own twist. If you loved them, save the recipe and share it with someone who never says no to cinnamon!
And if you’re building a cookie lineup for the week, add these easy chocolate chip cookies to your baking list next.
Snickerdoodle Cinnamon Roll Cookies
Ingredients
Snickerdoodle Dough
- 2 ¾ cups all-purpose flour 345g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 226 g unsalted butter softened
- 150 g granulated sugar
- 100 g light brown sugar optional, for extra softness
- 2 large eggs
- 2 tsp vanilla extract
Cinnamon Roll Swirl Filling
- 42 g unsalted butter softened
- 70 g light brown sugar
- 1 tbsp ground cinnamon
- Pinch of salt
Cinnamon Sugar Coating
- 50 g granulated sugar
- 1 tsp ground cinnamon
Optional Vanilla Glaze
- 90 g powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter + sugar: In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy (2–3 minutes).
- Add wet ingredients: Mix in eggs and vanilla until combined.
- Combine dough: Add dry ingredients and mix just until a soft dough forms (don’t overmix).
- Roll dough: Place dough between parchment paper and roll into a rectangle (about 10×14 inches).
- Add filling: Spread softened butter over dough. Sprinkle brown sugar, cinnamon, and a pinch of salt evenly. Press lightly.
- Roll into log: Roll tightly from the long side into a log. Wrap and chill for 1 hour.
- Slice cookies: Cut into ½-inch slices.
- Coat: Mix cinnamon sugar coating, then roll each slice lightly in it.
- Bake: Place on lined baking sheet and bake at 350°F (175°C) for 9–11 minutes, until edges are set and centers look slightly soft.
- Cool: Let cookies cool on the pan for 5 minutes, then move to a rack.
- Optional glaze: Drizzle glaze over cooled cookies and let set.
Notes
- Chilling is important so the cookies hold their swirl and don’t spread too much.
- For clean slices, use unflavored dental floss instead of a knife.
- If your kitchen is warm, chill the sliced cookies for 10 minutes before baking.
