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Soft, chewy cinnamon roll sugar cookies, fresh from the oven.
Lady Maria

Soft & Chewy Cinnamon Roll Sugar Cookies

These cookies perfectly capture the essence of a cinnamon roll in a soft and chewy sugar cookie. Swirled with cinnamon-sugar and topped with a sweet glaze, they offer a delightful twist on a classic treat. This recipe is surprisingly easy to make, delivering a warm and comforting experience with every bite.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar for cinnamon swirl
  • 2 tablespoons ground cinnamon
  • 4 tablespoons softened butter for cinnamon swirl
  • 1 cup powdered sugar for glaze
  • 2-3 tablespoons milk or cream for glaze
  • 1/2 teaspoon vanilla extract for glaze

Equipment

  • Large bowl
  • Stand mixer or hand mixer
  • small bowl
  • whisk
  • measuring cups and spoons
  • Plastic wrap
  • Rolling Pin
  • Lightly floured surface
  • Sharp knife or dental floss
  • baking sheet
  • parchment paper
  • wire rack
  • Spoon, fork, or piping bag

Method
 

  1. Cream the Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 cup of granulated sugar. Beat on medium speed until light and fluffy, about 3-4 minutes.
  2. Add the Eggs and Vanilla: Beat in 2 large eggs, one at a time, followed by 2 teaspoons of vanilla extract. Make sure each egg is fully incorporated before adding the next.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
  4. Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. Prepare the Cinnamon-Sugar Mixture: In a small bowl, combine 1/2 cup of granulated sugar and 2 tablespoons of ground cinnamon. Mix well and set aside.
  7. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4 inch thick.
  8. Spread with Butter: Spread 4 tablespoons of softened butter evenly over the rolled-out dough.
  9. Sprinkle with Cinnamon-Sugar: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, pressing it gently to adhere.
  10. Roll Up the Dough: Starting from one long side, tightly roll up the dough into a log.
  11. Slice into Cookies: Use a sharp knife or dental floss to slice the log into 1/2-inch thick rounds. You should get about 24 cookies.
  12. Arrange on Baking Sheet: Place the cookie rounds on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
  13. Preheat the Oven: Preheat your oven to 375°F (190°C).
  14. Bake the Cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set.
  15. Cool on Baking Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  16. Make the Glaze: In a small bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk (or cream), and 1/2 teaspoon of vanilla extract until smooth. Add more milk or cream, 1 teaspoon at a time, until you reach your desired consistency.
  17. Drizzle the Glaze: Once the cookies are completely cool, drizzle the glaze over the top.
  18. Enjoy!

Notes

For best results, ensure butter is softened but not melted for both the dough and the cinnamon swirl. Do not overbake the cookies; they should still appear slightly underdone in the center. Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage. For a richer flavor, brown the butter before adding it to the cinnamon sugar mixture. You can also add a pinch of salt to the glaze to balance the sweetness.