Name: Cinnamon Roll Snickerdoodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 3 tablespoons butter (room temperature); ½ cup light brown sugar (packed); 1 tablespoon ground cinnamon; 1 ¾ cup all-purpose flour; ½ teaspoon baking soda; ¾ teaspoon cream of tartar; ¼ teaspoon salt; ½ cup butter (room temperature); ¾ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 3 tablespoons granulated sugar; 1 teaspoon ground cinnamon

These Cinnamon Roll Snickerdoodles are soft, buttery snickerdoodle cookies stuffed with a sweet brown sugar cinnamon filling and rolled in a cinnamon sugar before baking. They have all the delicious flavor of cinnamon rolls wrapped up in an easy homemade cookie!

Prep Time 15

Cook Time 12

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A row of cinnamon sugar snickerdoodles on a wire cooling rack with cinnamon sticks nearby.

These Cinnamon Roll Snickerdoodles are soft, buttery cookies stuffed with a sweet brown sugar cinnamon filling and rolled in cinnamon sugar before baking. They’re everything you love about a classic snickerdoodle with a delicious cinnamon surprise in the center!

Freshly baked snickerdoodle cookies on a wire cooling rack next to cinnamon sticks.

I love a good snickerdoodle, but you know what makes one even better? Stuffing it with a buttery cinnamon sugar filling! These cookies have that classic cinnamon sugar coating on the outside and a sweet, gooey cinnamon roll-inspired center.

The best part is that you don’t have to mess around with yeast dough, rolling pins, or waiting for anything to rise. Just make the cookie dough, stuff it with the cinnamon filling, roll it in cinnamon sugar, and bake. You get all that delicious cinnamon roll flavor in a cookie!

Why You’ll Love This Recipe

The cookies are perfectly soft and chewy.
No chilling required.
The perfect cookie for cinnamon lovers.
Cookies are always great for sharing.

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Flour – Avoid packing the flour into the measuring cup. I “fluff” my flour by scooping it and sprinkling it back out into the canister 4 to 5 times before the final scoop that I’m going to use.

Cream of tartar – Cream of tartar is a must in a snickerdoodle. It gives the cookies their slightly tangy flavor and works with the baking soda to help create the soft texture.

Butter – I used salted butter in the recipe, but you can use unsalted butter.

Light brown sugar – Be sure to pack the measuring cup with the brown sugar. You can also use dark brown sugar in this recipe.

Substitutions and Variations

You can substitute the light brown sugar with dark brown sugar.
Top the cookies with a vanilla glaze or a cream cheese frosting.
Add other spices in the filling and coating such as pumpkin pie spice or nutmeg.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make Cinnamon Roll Snickerdoodles

A glass bowl containing a thick, brown mixture for snickerdoodle cookies being stirred with a metal fork.

Step 1: Make the filling by mixing the butter, brown sugar, and cinnamon until combined.

A bowl filled with flour and a small mound of baking powder for cinnamon roll cookies.

Step 2: Add the flour, baking soda, cream of tartar, and salt. Whisk until combined.

A stick of butter resting on a pile of granulated sugar inside a glass mixing bowl, perfect for making snickerdoodles.

Step 3: Add the butter and sugar to a large mixing bowl. Beat with a hand mixer on medium speed until light and fluffy, about 1 to 2 minutes.

A raw egg and a splash of vanilla extract in a glass mixing bowl with creamed butter and sugar for snickerdoodles.

Step 4: Beat in the eggs and vanilla extract until well combined.

A metal spoon rests in a glass mixing bowl containing a ball of raw snickerdoodle cookie dough.

Step 5: Stir in the dry ingredients just until the cookie dough forms and the flour is incorporated.

Seven round balls of cinnamon roll snickerdoodle dough spaced out on a parchment-lined baking sheet.

Step 6: Scoop the dough using a 1 tablespoon cookie scoop. Make an indentation in the center of each dough ball and fill with the cinnamon sugar filling. Pinch the dough ball shut.

A white bowl filled with cinnamon sugar for snickerdoodle recipes, with a metal spoon inside.

Step 7: In a small shallow bowl, add the cinnamon and sugar. Stir until combined.

Seven cinnamon roll snickerdoodles coated in cinnamon sugar spaced out on a parchment-lined baking sheet.

Step 8: Roll the dough balls in the cinnamon and sugar and place 2 inches apart on the prepared cookie sheet. Make sure that if any filling is peaking out, it’s facing up.

Snickerdoodle cinnamon roll cookies on a wire cooling rack, surrounded by cinnamon sticks.

Step 9: Place in the preheated oven and bake for 12 minutes or until the edges are set. Let cool for about 5 minutes before transferring to a wire rack to cool completely.

A stack of three cinnamon snickerdoodle cookies on a wire cooling rack, with a bite taken out of the top cookie.

Tips for the Best Cinnamon Roll Snickerdoodles

Use room temperature butter.
Don’t melt the butter for the filling. You spread it to hold its shape when filling your cookies.
Don’t forget the cream of tartar! It’s a must for snickerdoodle cookies.
Use a 1 tablespoon cookie scoop.
Don’t make the indentation too deep. You want enough dough underneath the filling to keep it from leaking out.
Seal the dough gently. Pinch the dough around the filling without squeezing it out.
Place exposed filling facing up so it doesn’t leak out onto the cookie sheet.
Don’t overbake the cookies!