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A stack of cinnamon roll snickerdoodle cookie halves, showing the cinnamon roll filling inside.
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Cinnamon Roll Snickerdoodle Cookies

Snickerdoodle Cookies are a classic cookie, but I've upgraded them by stuffing them with my cinnamon roll filling and adding a luscious vanilla glaze. Soft brown butter snickerdoodles are stuffed with my cinnamon roll filling and baked to chewy, crisp-edged perfection. Top the warm cookies with a drizzle of vanilla glaze - these taste exactly like a cinnamon roll combined with a snickerdoodle cookie!
Course Cookies, Dessert
Cuisine Dessert
Keyword Easy Holiday Cookies, Easy Snickerdoodle Cookies, No Chill Cookies, No Chill Cookie Recipes
Prep Time 30 minutes
Cook Time 11 minutes
Servings 16 cookies
Calories 382kcal

Ingredients

For the Brown Butter Snickerdoodles:

  • 1 cup + 1 tbsp salted butter 240 grams - you'll want 191 grams left after browning (13.5 tbsp). See note below.
  • 3/4 cup granulated sugar 156 grams
  • 3/4` cup dark brown sugar, packed 163 grams
  • 2 large eggs, at room temperature
  • 1 and 1/2 tsp vanilla
  • 3 cups all-purpose flour, spooned & leveled 390 grams
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cream of tartar
  • 1 and 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves

For the Cinnamon Roll Filling:

  • 6 tbsp salted butter, softened at room temperature
  • 1/3 cup + 2 and 1/2 tbsp dark brown sugar, packed
  • 2 and 1/4 tsp all-purpose flour
  • 1 tbsp + 1/4 tsp cinnamon
  • 1/4 tsp + 1/8 tsp nutmeg
  • 1/2 tsp vanilla extract
  • pinch of salt

For Rolling:

  • 1/2 cup granulated sugar
  • 1 tbsp cinnamon

For the Vanilla Glaze:

  • 3/4 cup powdered sugar
  • 1 tbsp maple syrup
  • 1 tbsp milk
  • pinch of cinnamon, more to taste
  • 1 tsp vanilla extract

Instructions

  • Brown the Butter: See note below if skipping this step. Add butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it's melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 4-6 minutes once the butter has melted.) Pour into a large bowl, making sure to scrape in all the brown bits from the bottom of the pan, and allow to cool in a heat-safe bowl for 40 to 45 minutes in the freezer. The butter must be room temperature, not hot before you use it, but it will still be in a liquid state.
    Tip: If you left the butter in the freezer too long and it solidified, just microwave it gently to get it back to a liquid, but make sure it isn't hot.
  • Make Snickerdoodle Dough: Add the cooled brown butter to a large bowl. Whisk in the sugars. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Fold in the dry ingredients, until completely incorporated into a dough. If it's a bit crumbly, just keep mixing - it'll come together. Or, use your mixer to get everything combined quickly at the end. Scrape the sides and bottom of the bowl to check for any dry bits that didn't get mixed in.
    Cover the dough with a clean kitchen towel or plastic wrap and pop in the fridge to rest while you make the filling.
  • Make Cinnamon Roll Filling: In a small bowl, cream together all the cinnamon roll filling ingredients. If it's particularly warm in your kitchen, pop this in the fridge so it doesn't get melty while you make the cookie dough.
    Make Cinnamon Sugar for Rolling: In a small bowl, stir together the cinnamon and sugar for rolling.
  • Assemble & Chill: Scoop cookie dough balls that are 65 grams in size (about 3.5 tablespoons). Flatten each dough ball and add 2 tsp of cinnamon roll filling to the center. Encase the filling in the dough completely, making sure any seams are smoothed shut, and roll the dough back into a ball. Roll in the cinnamon sugar before chilling, so it adheres better.
    Chill the dough balls for at least 30 minutes in the freezer or at least 3 hours in the fridge. They should feel solid coming out of the freezer. If they aren't, freeze them longer.
    See note below if you want to make smaller cookies & stretch the yield.
  • Bake: Preheat your oven to 365℉. Line a few baking sheets with parchment paper.
    Place 5-6 cookies on a cookie sheet, allowing space between for them to spread. Bake one sheet at a time (keeping excess cookie dough balls in the fridge/freezer to stay cold).
    Bake for 10-13 minutes. The edges of the cookies will appear set and the tops will look just done. Place a round cutter around the outside of the cookies to "scoot" or swirl them into a perfect circle - this helps them look a bit thicker as well. (Just don't actually cut off any wonky edges with the cutter!)
    Place cookie sheet on a wire rack to cool while you make the glaze.
  • Make Glaze: Whisk together all glaze ingredients and drizzle over the warm cookies once they've been out of the oven about 15 minutes.
  • Serve + Store: Enjoy cookies warm (they need to cool for about 20-30 minutes) or at room temperature! Store cooled cookies in an airtight container at room temperature for 4-5 days or in the fridge for 6-7.
  • Make-Ahead Tips: The stuffed cookie dough balls can be made & stored in an airtight container in the fridge for 1-2 days before baking. Or, it can be frozen for 1-2 months. Freeze dough balls in a single layer on a lined baking sheet, then transfer to a freezer bag once frozen so the balls don't all stick together. Bake from frozen, adding 1-2 minutes to the bake time as needed.

Notes

A note about Brown Butter: When you brown butter, you will lose some of the volume, as some of the water content in the butter will evaporate. In theory, browning 1 extra tbsp of butter per stick (or per 1/2 cup) will ensure you end up with the correct amount after browning. However, I’ve noticed that when I brown butter, I lose slightly more volume than that.
For this recipe, after your butter is browned, if you care to measure it you should have 191 grams, not 240, which is what we started with. If you do have less than 191, add a bit of water to make up the difference. If you have more, remove some butter to get to 191 grams. 191 grams is equal to 13 and 1/2 tablespoons of butter.
Skipping the brown butter: Please don't, it tastes INCREDIBLE! But, if you must, simply melt 13.5 tbsp of butter (191 grams) and proceed with the recipe as directed. 
Smaller Cookies: If you want to stretch the yield, you can make cookie dough balls that are 50 grams in size, to yield 20-21 cookies. I don't recommend going smaller than that as it will be very hard to fit any filling in. Use 1 tsp of the cinnamon roll filling inside the 50 gram dough balls.

Nutrition

Serving: 1cookie | Calories: 382kcal | Carbohydrates: 56g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 307mg | Potassium: 129mg | Fiber: 1g | Sugar: 37g | Vitamin A: 523IU | Vitamin C: 0.02mg | Calcium: 48mg | Iron: 1mg