Soft and Chewy Cinnamon Roll Cookies Recipe
If you love the warm, comforting flavors of cinnamon rolls but crave the convenience of a cookie, these Soft and Chewy Cinnamon Roll Cookies are the perfect treat! They combine the rich cinnamon-sugar swirls of a classic cinnamon roll with the soft, buttery texture of a homemade cookie. Best of all, they’re easy to make and perfect for any occasion.
Why You’ll Love These Cookies
- Soft & Chewy Texture – Just like a cinnamon roll, these cookies stay soft and delicious.
- Swirled with Cinnamon-Sugar – Every bite is packed with warm, spiced goodness.
- Drizzled with a Sweet Glaze – A simple icing drizzle takes them to the next level.
- Easy to Make – No yeast or rising time required!
Tips for the Perfect Cookies
- Chill the Dough – This makes rolling easier and helps maintain the cookie’s shape.
- Don’t Overbake – Remove the cookies when the edges are just set for the perfect chewy texture.
- Use Fresh Cinnamon – High-quality cinnamon enhances the flavor of these cookies.
- Store Properly – Keep in an airtight container at room temperature for up to 5 days.
Frequently Asked Questions
Yes! You can prepare the dough and refrigerate it overnight. Simply slice and bake when ready.
Absolutely! Store baked cookies in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
Yes! Chopped pecans, walnuts, or even raisins can add extra texture and flavor to these cookies.
Final Thoughts
These Soft and Chewy Cinnamon Roll Cookies are the ultimate blend of a cinnamon roll and a classic cookie. They’re easy to make, incredibly delicious, and perfect for the holidays, special occasions, or just because you’re craving something sweet. Try this recipe today and enjoy the taste of homemade cinnamon roll goodness in every bite!
Soft and Chewy Cinnamon Roll Cookies
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rolling Pin
- Baking sheet
- Parchment paper
- Sharp knife
- Cooling rack
Ingredients
For the Cookie Dough:
- – 2 ½ cups all-purpose flour
- – ½ teaspoon baking soda
- – ½ teaspoon salt
- – ¾ cup unsalted butter softened
- – ¾ cup granulated sugar
- – ¼ cup brown sugar
- – 1 large egg
- – 2 teaspoons vanilla extract
- – 2 tablespoons milk
For the Cinnamon Filling:
- – ¼ cup unsalted butter melted
- – ½ cup brown sugar
- – 1 ½ teaspoons ground cinnamon
For the Icing:
- – ¾ cup powdered sugar
- – 1-2 tablespoons milk
- – ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until creamy. Add the egg, vanilla extract, and milk, mixing until smooth.
- Gradually add the dry ingredients, mixing until a soft dough forms. Wrap the dough in plastic wrap and chill for 30 minutes.
- Make the Filling: In a small bowl, mix melted butter, brown sugar, and cinnamon.
- Roll and Fill: Roll out the chilled dough on a lightly floured surface into a 10×12-inch rectangle. Spread the cinnamon filling evenly over the dough.
- Roll and Slice: Roll the dough tightly into a log, wrap in plastic wrap, and chill for another 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch thick rounds and place them 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Make the Icing: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.
- Allow icing to set before serving. Enjoy!
Notes
– Store in an airtight container at room temperature for up to 4 days.
– Add a pinch of nutmeg to the filling for extra warmth.
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