Soft & Chewy Cinnamon Roll Snickerdoodles: Easy Mashup Swirl Cookie

Have you ever struggled to choose between a soft, tangy snickerdoodle and a warm, gooey cinnamon roll? Why not have both? This recipe ends that delicious dilemma by combining two of the most beloved desserts into one perfect treat.

Cinnamon Roll Snickerdoodles are a hybrid dessert that combines the soft, chewy, tangy flavor of a classic snickerdoodle with the rich, gooey brown sugar-cinnamon swirl of a cinnamon roll. This innovative treat features a buttery snickerdoodle cookie dough that is filled, rolled, sliced, and baked to perfection. They are often finished with a delicious cream cheese glaze.

Drawing from established best practices and a kitchen-tested methodology, this guide breaks down every step to ensure your success. You will discover the secrets to achieving a perfect swirl, a chewy texture, and the ideal balance of sweet and tangy. Get ready to create the ultimate cookie mashup that will disappear from the cookie jar in record time.

What Are Cinnamon Roll Snickerdoodles?

At their heart, Cinnamon Roll Snickerdoodles are a brilliant dessert mashup. Imagine taking the soul of a classic snickerdoodle cookie—its signature tangy flavor from cream of tartar, its soft, chewy texture, and its iconic cinnamon sugar mixture crust—and fusing it with the best part of a cinnamon roll: the rich, gooey, buttery cinnamon swirl at its center. This snickerdoodle and cinnamon roll mashup isn’t just a cookie with extra cinnamon; it’s an experience. The process involves creating a classic snickerdoodle dough, rolling it flat, spreading it with a sweet cinnamon roll filling, rolling it into a log, and then slicing it into individual cookies. Each cookie bakes up with a beautiful spiral pattern, offering pockets of buttery cinnamon goodness in every bite. To complete the transformation, they are often topped with a tangy cream cheese frosting, making this a truly decadent and irresistible treat. This proven cinnamon roll snickerdoodle recipe is designed to deliver that perfect balance of textures and flavors.

7 Steps to the Perfect Soft & Chewy Cinnamon Roll Snickerdoodles

To make cinnamon roll snickerdoodles that are perfectly soft, chewy, and bursting with flavor, it’s best to break the process down into manageable stages. This step-by-step cinnamon roll snickerdoodle recipe guides you through creating the three core components—the cinnamon roll filling, the tangy cookie dough, and the classic cream cheese frosting—and assembling them into a beautiful and delicious final product. Following these seven steps will help you master the technique, prevent common issues like the cookies spreading too much, and guarantee a batch of incredible homemade cinnamon roll snickerdoodles every time.

1. Create the Rich Brown Sugar-Cinnamon Filling

Pin this essential first step to your ‘Baking Recipes’ board!

The heart of the “cinnamon roll” experience is its gooey, rich filling. This simple mixture of brown sugar cinnamon and softened butter creates a perfect paste that is easy to spread and bakes into decadent, buttery pockets within each cookie. Getting the consistency right is crucial for creating that signature swirl.

Ingredients

• 1/2 cup packed dark brown sugar
• 1 1/2 tablespoons high-quality ground Saigon cinnamon
• 1/4 cup (unsalted butter), softened to room temperature

Instructions

1. In a small bowl, combine the packed dark brown sugar and ground cinnamon.
2. Add the room temperature butter.
3. Using a fork, mix until combined and the mixture forms a thick, spreadable paste, similar to wet sand. Set aside.

Pro-Tip: In my experience testing this proven cinnamon roll snickerdoodle recipe, using dark brown sugar provides a deeper, more molasses-like flavor than light brown sugar, creating a more authentic cinnamon roll filling.

2. Prepare the Signature Tangy Snickerdoodle Dough

Save this guide for making the perfect snickerdoodle dough!

The foundation of this cookie is a classic snickerdoodle dough, known for its iconic tangy snickerdoodle flavor. The key ingredient that sets it apart from a standard sugar cookie is cream of tartar. This section guides you through the process, from the crucial step to cream butter and sugar until light and fluffy to how to properly mix dry ingredients for a perfect dough every time.

Ingredients

• 1 cup (unsalted butter), softened
• 1 1/2 cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
2. Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
3. In a separate medium bowl, whisk ingredients together: the all-purpose flour, cream of tartar, baking soda, and salt.
4. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pro-Tip: The secret to a true snickerdoodle is the cream of tartar. It provides that signature tangy flavor and, when reacting with baking soda, it helps the cookies rise and then fall, creating the iconic crinkled top. Don’t skip it!

3. Shape and Roll the Cookie Dough Log

The secret swirl! Pin this technique for later.

This is where the magic happens and your two desserts become one. You’ll roll dough into a flat rectangle, cover it with the cinnamon filling, and then swirl cookie dough into a tight log. Using parchment paper is a game-changer here, making the process cleaner and much easier to manage with the soft dough.

Supplies Needed

• A large piece of parchment paper
• Offset spatula or the back of a spoon
• A clean work surface

Step-by-Step Directions

1. Place the slightly sticky cookie dough onto a large sheet of parchment paper. Lightly dust the top of the dough with flour.
2. Place another sheet of parchment paper on top and use a rolling pin to roll the dough into a large rectangle, about 1/4-inch thick.
3. Remove the top parchment sheet. Spread the prepared cinnamon roll filling evenly over the dough, leaving a small 1/2-inch border along one of the long edges.
4. Starting from the opposite long edge, use the bottom sheet of parchment paper to help you tightly roll the dough into a log.

Pro-Tip: Roll the log as tightly as you can! This is key to preventing gaps and ensuring a beautiful, defined swirl in every single cookie. A loose roll can cause the filling to leak out during baking.

4. Slice and Chill the Cookie Rounds for Perfect Texture

The most important step for chewy cookies! Don’t skip the chill.

Do not skip this step! To chill cookie dough is the most important secret to achieve thick snickerdoodle cookies and prevent cookies from spreading into thin, crispy wafers in the oven. After you slice cinnamon roll cookies, a couple of hours in the fridge solidifies the butter, ensuring your cookies hold their shape and develop a wonderfully chewy texture.

Tools Required

• A sharp, non-serrated knife
• Plastic wrap
• Baking sheet lined with parchment paper

Process

1. Wrap the dough log tightly in plastic wrap.
2. Chill cookie dough in the refrigerator for at least 2 hours, or in the freezer for 30 minutes. The dough should be very firm.
3. Once chilled, unwrap the log and use a sharp knife to slice it into 1/2-inch thick rounds.
4. Place the sliced rounds onto the prepared baking sheet, about 2 inches apart.

Pro-Tip: Chilling is the most critical step for achieving thick snickerdoodle cookies. A cold dough will spread much less in the oven, resulting in a soft and thick cookie rather than a flat, crispy one. This also helps the cinnamon roll filling stay inside the cookie instead of melting out.

5. Coat in Cinnamon Sugar for that Classic Snickerdoodle Crust

Don’t forget the sparkle! Pin this tip for the perfect finish.

Even with a swirl inside, it wouldn’t be a snickerdoodle without its signature outer crust. To create the cinnamon sugar coating, you will roll in cinnamon sugar each chilled cookie slice before baking. This step not only adds another layer of flavor but also gives the cookies their classic sparkly, slightly crisp exterior.

Supplies Needed

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• A shallow bowl

Step-by-Step Directions

1. Preheat oven to 375°F (190°C).
2. In the shallow bowl, mix together the granulated sugar and cinnamon.
3. Take each chilled cookie round and gently press and roll in cinnamon sugar, making sure to coat the top, bottom, and edges.
4. Return the coated cookie to the parchment-lined baking sheet.

Pro-Tip: Gently press the cinnamon sugar onto the sides of the cookie slice. This not only adds more flavor but also helps to seal the edges slightly, providing another layer of protection against the filling leaking out.

6. Bake for a Soft, Chewy, Golden Brown Finish

The perfect bake! Save this so you know exactly when to pull them from the oven.

The secret to a perfectly soft and thick cookie is to slightly underbake it. You’ll bake for 9-11 minutes, just until the edges are set and have a golden brown hue, but the centers are still puffy and soft. Letting them cool on rack after a few minutes on the pan allows them to set up perfectly, as underbaking ensures soft centers.

Tools Required

• Preheated oven at 375°F (190°C)
• Baking sheets
• Wire cooling rack

Instructions

1. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are puffy and still look slightly underdone.
2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. This allows the centers to set.
3. Transfer the cookies to a wire cooling rack to cool completely before glazing.

Pro-Tip: Do not overbake! The residual heat from the baking sheet will continue to cook the cookies after you pull them from the oven. For the ultimate soft chewy snickerdoodles, they should look a little doughy in the very center when you take them out.

7. Drizzle with Tangy Cream Cheese Glaze

The grand finale! Pin this easy glaze recipe.

The final touch that truly elevates these cookies is a tangy cream cheese frosting. This simple, 3-ingredient glaze provides the perfect counterpoint to the sweet cinnamon swirl. It’s easy to frost snickerdoodle cookies—just whip together cream cheese, powdered sugar, and a splash of milk, then drizzle over the cooled cookies for that classic cinnamon roll snickerdoodles with cream cheese glaze look and taste.

Ingredients

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1-2 tablespoons milk or heavy cream

Instructions

1. In a medium bowl, beat the softened cream cheese with a hand mixer until smooth.
2. Gradually beat in the powdered sugar until no lumps remain.
3. Add 1 tablespoon of milk and beat until smooth. Add more milk, a teaspoon at a time, until the glaze reaches your desired drizzling consistency.
4. Drizzle the glaze over the completely cooled cookies.

Pro-Tip: For a thicker, more traditional frosting, use only 1 tablespoon of milk. For a thinner, more transparent glaze, use 2-3 tablespoons. Always make sure your cookies are 100% cool before glazing, otherwise the glaze will melt and turn translucent.

Key Takeaways

Here is a quick summary of the most important points from this cinnamon roll snickerdoodles overview to ensure your baking success. Remembering these main takeaways will help you achieve the perfect texture and flavor every time. These are the best practices that make the difference between good and great cookies.

• The Swirl is Key: A thick, paste-like cinnamon roll filling made with softened butter (not melted) is crucial. This ensures a defined, gooey swirl without leaking.
• Embrace the Tang: Don’t skip the cream of tartar. It’s the secret ingredient that provides the signature tangy flavor and chewy texture of a true snickerdoodle.
• Chilling is Non-Negotiable: Chilling the sliced dough for at least 2 hours is the most important step to prevent spreading. This results in thick, soft, and chewy cookies.
• Underbake for a Soft Texture: For the perfect melt-in-mouth snickerdoodles, pull them from the oven when the centers look slightly puffy and underdone. They will finish baking on the hot pan.
• Double Cinnamon Hit: The recipe uses cinnamon in both the filling and the outer cinnamon sugar coating, creating layers of warm spice flavor in every bite.
• Cool Completely Before Glazing: Applying the cream cheese frosting to warm cookies will cause it to melt. Patience is key for a beautiful, opaque drizzle.

People Also Ask About Cinnamon Roll Snickerdoodles

Here are answers to some of the most frequently asked questions about making Cinnamon Roll Snickerdoodles. This section covers everything from ingredient substitutions to troubleshooting common baking issues, helping to clarify any uncertainties you might have.

What’s the difference between a snickerdoodle and a cinnamon roll cookie?

A Cinnamon Roll Snickerdoodle is a hybrid, while a regular snickerdoodle is a simpler cookie. The key difference is the addition of a cinnamon roll filling swirled into the dough. A standard snickerdoodle is a soft, tangy cookie rolled in cinnamon-sugar, whereas this mashup version incorporates a distinct, gooey spiral of brown sugar and butter on the inside, mimicking a true cinnamon roll.

Why are my cinnamon roll snickerdoodles flat?

The most common reason for flat cookies is that the dough was too warm when it went into the oven. This is why chilling the sliced cookie rounds for at least two hours is a critical step in this recipe. Chilling solidifies the butter, which prevents the cookies from spreading too quickly and becoming a flat snickerdoodle cookies fix. Using melted butter instead of softened can also cause excessive spread.

Do I really need to use cream of tartar?

Yes, for an authentic snickerdoodle flavor and texture, cream of tartar is essential. It’s an acid that reacts with the baking soda (a base) to give the cookie its signature slight tang and chewy, soft texture. While you can find substitutes, they won’t produce the same classic delicious tangy flavor that makes a snickerdoodle unique.

How do you keep the cinnamon roll filling from leaking out?

There are two key techniques to prevent the filling from leaking. First, ensure your filling is a thick paste, not liquid, by using softened, not melted, butter. Second, when you roll the dough log, roll it as tightly as possible to seal the filling inside. Chilling the dough thoroughly before baking also helps the filling set and stay put.

How do you store Cinnamon Roll Snickerdoodles?

Store the cookies in an airtight container at room temperature for up to 3 days. If you’ve glazed the cookies, they should still be stored in an airtight container, but be aware the glaze may soften slightly over time. For longer storage, you can freeze the unbaked, sliced cookie dough for up to 3 months.

Can I make this recipe without a stand mixer?

Yes, you can absolutely make this recipe with a hand mixer or even by hand. If using a hand mixer, the process is the same. If mixing by hand, it will require more effort, especially for the “cream butter and sugar” step. Ensure the butter is very soft, and use a sturdy spatula to combine the ingredients well.

What makes snickerdoodles soft and chewy?

The key to soft and chewy snickerdoodles is the combination of cream of tartar and not overbaking. The cream of tartar creates a uniquely tender crumb. Most importantly, pulling the cookies from the oven when the centers are still slightly underdone allows them to set into a perfectly chewy texture as they cool, avoiding a dry, cakey result.

Can I make the cookie dough ahead of time?

Yes, this dough is perfect for making ahead. You can prepare the dough log, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days before slicing and baking. You can also freeze the entire log or the individual sliced cookie rounds for up to 3 months.

What is the best way to get a perfect cinnamon swirl?

The perfect swirl comes from an even layer of filling and a tight roll. After rolling your dough into a rectangle, use an offset spatula to spread the cinnamon roll filling evenly, leaving a small border. When you roll the dough log, use the parchment paper to help you keep it tight and compact. This ensures a beautiful, defined swirl in every slice.

Why do you roll the final cookie in cinnamon sugar?

Rolling the cookie in cinnamon sugar is the final step that defines it as a snickerdoodle. While the cookie already has a swirl inside, this outer sweet cinnamon sugar coating toasts during baking, creating the classic, slightly crisp, and sugary crust that is characteristic of all snickerdoodle cookies. It adds another layer of texture and flavor.

Final Thoughts on Your Baking Adventure

You now hold the keys to creating what might just be your new favorite cookie: the Cinnamon Roll Snickerdoodle. This is more than just a recipe; it’s a guide to mastering the perfect fusion of two classic desserts. By understanding the “why” behind each step—from the importance of cream of tartar for that signature tang to the non-negotiable chill time that ensures a soft and chewy texture—you’re not just following instructions, you’re becoming a more confident and skilled baker.

This delicious and foolproof recipe is designed to bring joy, whether you’re baking for a holiday, a cookie exchange, or just a cozy afternoon. The combination of a buttery, tangy cookie, a gooey brown sugar cinnamon swirl, and a sweet cream cheese glaze is truly a showstopper. So preheat your oven, embrace the process, and get ready to fill your home with the incredible aroma of freshly baked cookies.

What’s your favorite part of this cookie mashup—the tangy snickerdoodle base or the gooey cinnamon roll swirl? Share your baking results in the comments below.

Last update on 2026-02-28 at 16:28 / Affiliate links / Images from Amazon Product Advertising API