CINNAMON ROLL COOKIE MAGIC

I remember the first time I attempted cinnamon rolls from scratch; the dough was a disaster, the filling leaked everywhere, and I nearly gave up baking forever. But then, a brilliant idea struck me: what if I could capture that same warm, comforting cinnamon roll flavor in a cookie? That’s how the idea for a truly perfect Soft and Chewy Cinnamon Roll Sugar Cookies Recipe was born. Today, I’m sharing all my secrets for the most amazing Cinnamon Roll Sugar Cookies you’ll ever make – ones that are guaranteed to be soft, chewy, and bursting with cinnamon-sugar goodness!

Why You’ll Absolutely Adore These Cinnamon Roll Sugar Cookies

Okay, friend, let’s talk about why these cookies are about to become your new obsession. Forget everything you think you know about sugar cookies. These aren’t your grandma’s crumbly, dry cookies (sorry, Grandma!). These are incredibly soft, ridiculously chewy, and infused with all the warm, comforting flavors of a classic cinnamon roll, but in cookie form! It’s a truly magical combination. And the best part? They’re surprisingly easy to make. We’re skipping the finicky yeast dough of traditional cinnamon rolls and going straight for a simple sugar cookie base that’s perfectly adaptable to our cinnamon-swirl dreams.

The Secret to Soft & Chewy Cinnamon Roll Sugar Cookies

The key to these cookies lies in a few simple techniques and high-quality ingredients. We’re aiming for a dough that’s soft and pliable, not stiff and dry. That means using the right amount of flour, creaming the butter and sugar properly, and not overbaking. And of course, the cinnamon-sugar swirl is absolutely crucial! This recipe will guide you through each step, ensuring you get perfect results every single time. Get ready to experience the joy of a warm, gooey cinnamon roll… in cookie form!

Ingredients You’ll Need

Before we dive in, let’s gather our ingredients. I always recommend using the best quality ingredients you can find for the best flavor. Here’s what you’ll need:

For the Sugar Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Cinnamon-Sugar Swirl:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon

For the Optional Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Let’s Bake: Step-by-Step Instructions

Now for the fun part! Follow these simple steps and you’ll be enjoying warm, chewy cinnamon roll sugar cookies in no time.

1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. This is a crucial step for creating a tender cookie, so don’t rush it! The mixture should be pale and creamy.
2. Add the egg and vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the dough, resulting in a consistent rise.
4. Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in tough cookies. The dough should be soft and slightly sticky.
5. Prepare the cinnamon-sugar filling: In a small bowl, combine the softened butter, sugar, and cinnamon. Mix until well combined and forms a paste. This fragrant mixture is what will give our cookies that irresistible cinnamon roll flavor.
6. Divide the dough: Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a 12×8 inch rectangle. Don’t worry if it’s not perfectly rectangular; we’re going for delicious, not perfection!
7. Spread the cinnamon-sugar filling: Spread half of the cinnamon-sugar filling evenly over the rolled-out dough, leaving a small border along one long edge. This helps the dough seal properly when we roll it up.
8. Roll up the dough: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal.
9. Chill the dough log: Wrap the dough log in plastic wrap and chill in the refrigerator for at least 30 minutes. This will make it easier to slice and prevent the cookies from spreading too much during baking. Chilling is key to a well-shaped cookie!
10. Repeat with the remaining dough: Repeat steps 6-9 with the remaining dough and cinnamon-sugar filling.
11. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
12. Slice the dough logs: Remove one dough log from the refrigerator and slice into 1/2-inch thick rounds. Place the slices on the prepared baking sheets, leaving about 2 inches between each cookie.
13. Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers may still appear slightly soft, but they will firm up as they cool. Don’t overbake! Overbaked cookies will be dry and crumbly.
14. Cool the cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
15. Make the cream cheese glaze (optional): While the cookies are cooling, prepare the cream cheese glaze. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.
16. Glaze the cookies: Once the cookies are completely cool, drizzle them with the cream cheese glaze. You can also dip the cookies in the glaze for a more even coating.
17. Enjoy! Let the glaze set for a few minutes before serving. These cookies are best enjoyed warm, but they’re also delicious at room temperature.

Success Tips for Perfect Cinnamon Roll Sugar Cookies

Want to guarantee cookie perfection? Here are my top tips for making these Cinnamon Roll Sugar Cookies a total success:

• The Secret to Measuring Flour Correctly: Always spoon the flour into your measuring cup and level it off with a knife. Scooping the flour directly from the bag can pack it down, resulting in too much flour and dry cookies.
• Softened, Not Melted, Butter is Key: Make sure your butter is softened, but not melted. It should be soft enough to press your finger into easily, but still hold its shape. This is crucial for creating a light and airy cookie dough.
• Don’t Overbake the Cookies! Pull them from the oven when they still look slightly underdone in the center. They will continue to bake on the hot baking sheet and will be perfectly soft and chewy once cooled.
• Chill Time is Essential: Don’t skip the chilling step! Chilling the dough logs prevents the cookies from spreading too much during baking and makes them easier to slice.
• Make-Ahead & Freezing Instructions: You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. You can also freeze the dough logs for up to 2 months. Just thaw them in the refrigerator overnight before slicing and baking. Baked cookies can be stored in an airtight container at room temperature for up to 3 days.

Variations & Add-Ins to Spice Things Up

Want to get creative? Here are some fun variations and add-ins to customize your Cinnamon Roll Sugar Cookies:

• Add Nuts: Sprinkle chopped pecans or walnuts over the cinnamon-sugar filling before rolling up the dough.
• Lemon Zest: Add a teaspoon of lemon zest to the cookie dough for a bright, citrusy flavor.
• Espresso Powder: Add a teaspoon of espresso powder to the cinnamon-sugar filling for a mocha twist.
• Chocolate Chips: Sprinkle mini chocolate chips over the cinnamon-sugar filling for a decadent treat.
• Maple Glaze: Replace the cream cheese glaze with a maple glaze made with powdered sugar, maple syrup, and milk.

Other Delicious Treats You Might Enjoy

If you love the flavors of cinnamon rolls, then you absolutely must try my Cinnamon Roll Cake! It’s a gooey, delicious delight that’s perfect for a special occasion. And for another delightful twist on classic treats, check out these Gooey Caramel Apple Cookies, perfect for those autumn cravings. If you want a taste of fall flavors in cookie form, the Apple Pie Cookies are a must-try, some say they are even better than pie! Craving more cinnamon goodness? My Cinnamon Swirl Bread is a guaranteed crowd-pleaser. If you are in the mood for something different check out the Cinnamon Sugar Donut Bread recipe for an easy and delicious treat. And if you want to bake something special, you should absolutely try the Dollywood Cinnamon Bread, its unique flavor makes it stand out.

Let’s Get Baking!

There you have it! My ultimate recipe for Soft and Chewy Cinnamon Roll Sugar Cookies. I know it might seem like a lot of steps, but trust me, it’s worth it. These cookies are truly special, and I promise they’ll become a family favorite. So, gather your ingredients, preheat your oven, and let’s get baking! I’m here with you every step of the way, so don’t hesitate to ask if you have any questions. Happy baking!

Lady Maria

Cinnamon Roll Sugar Cookies

These soft and chewy cookies capture the irresistible flavors of a classic cinnamon roll. Skipping the traditional yeast dough, they offer a simple sugar cookie base swirled with a cinnamon-sugar filling, creating a magical combination that’s surprisingly easy to make.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 12 minutes mins

Total Time 57 minutes mins

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Flour, for dusting

Equipment

• Large mixing bowl
• Medium mixing bowl
• Small mixing bowl
• electric mixer
• whisk
• Measuring cups
• Measuring spoons
• Rubber spatula
• Rolling Pin
• Baking sheets
• parchment paper
• Plastic wrap
• wire rack
• knife
• spoon

Method

 

1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
2. Add the egg and vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
4. Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Prepare the cinnamon-sugar filling: In a small bowl, combine the softened butter, sugar, and cinnamon. Mix until well combined and forms a paste.
6. Divide the dough: Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a 12×8 inch rectangle.
7. Spread the cinnamon-sugar filling: Spread half of the cinnamon-sugar filling evenly over the rolled-out dough, leaving a small border along one long edge.
8. Roll up the dough: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal.
9. Chill the dough log: Wrap the dough log in plastic wrap and chill in the refrigerator for at least 30 minutes.
10. Repeat with the remaining dough: Repeat steps 6-9 with the remaining dough and cinnamon-sugar filling.
11. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
12. Slice the dough logs: Remove one dough log from the refrigerator and slice into 1/2-inch thick rounds. Place the slices on the prepared baking sheets, leaving about 2 inches between each cookie.
13. Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown.
14. Cool the cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
15. Make the cream cheese glaze (optional): While the cookies are cooling, prepare the cream cheese glaze. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.
16. Glaze the cookies: Once the cookies are completely cool, drizzle them with the cream cheese glaze.
17. Enjoy! Let the glaze set for a few minutes before serving.

Notes

For best results, ensure butter is softened but not melted. Avoid overbaking the cookies to maintain a soft and chewy texture. Chilling the dough logs is crucial to prevent excessive spreading during baking. Store baked cookies in an airtight container at room temperature for up to 3 days. For a nutty variation, sprinkle chopped pecans or walnuts over the cinnamon-sugar filling before rolling. For a mocha twist, add a teaspoon of espresso powder to the cinnamon-sugar filling.