Soft And Chewy Cinnamon Roll Sugar Cookies: Your New Favorite Indulgence
Enjoy the comforting taste of a cinnamon roll without the yeast and rising time, thanks to these soft and chewy sugar cookies.
These cookies require only 15 minutes of active preparation and bake in just 10-12 minutes per batch, using standard baking ingredients for a delightful result.
These cookies are ideal for satisfying a sweet craving, sharing with friends, or adding to a dessert platter for any occasion.
Soft And Chewy Cinnamon Roll Sugar Cookies
Prepare cinnamon roll flavored sugar cookies with a soft, chewy texture and cream cheese glaze.
Ingredients
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 teaspoon (5g) baking powder
- ½ teaspoon (3g) fine sea salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons (10ml) pure vanilla extract
- ½ cup (100g) packed light brown sugar
- 2 teaspoons (4g) ground cinnamon
- ¼ cup (56g) unsalted butter, melted
- 1 tablespoon (8g) all-purpose flour
- 4 oz (113g) cream cheese, softened to room temperature
- ¼ cup (56g) unsalted butter, softened to room temperature
- 2 cups (240g) powdered sugar, sifted
- 2-3 tablespoons (30-45ml) whole milk or heavy cream
- 1 teaspoon (5ml) pure vanilla extract
- ⅛ teaspoon (0.6g) fine sea salt
Instructions
- In a medium bowl, whisk 2 ½ cups (300g) sifted all-purpose flour, 1 teaspoon (5g) baking powder, and ½ teaspoon (3g) fine sea salt for 30 seconds until combined. Set aside.
- In a large mixing bowl, beat 1 cup (226g) softened unsalted butter and 1 ½ cups (300g) granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy.
- Reduce mixer speed to low. Beat in 1 large egg and 2 teaspoons (10ml) pure vanilla extract for 30 seconds until just combined. Scrape bowl sides.
- Gradually add the dry flour mixture to wet ingredients in three additions. Mix on low speed for 1-2 minutes until a soft dough forms. Stop mixing when combined.
- Divide dough in half. Flatten each portion into a disc. Wrap tightly in plastic wrap and refrigerate for 1 hour (PT1H) to 2 hours (PT2H) until firm.
- While dough chills, combine ½ cup (100g) packed light brown sugar, 2 teaspoons (4g) ground cinnamon, ¼ cup (56g) melted unsalted butter, and 1 tablespoon (8g) all-purpose flour in a small bowl. Stir for 1 minute until a thick, uniform paste forms.
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll one dough disc into a 12×8 inch (30×20 cm) rectangle, ¼ inch (0.6 cm) thick. Spread half of the cinnamon filling evenly over the dough, leaving a ½ inch (1.2 cm) border on one long edge.
- Tightly roll the dough from the long, filled edge into a log. Pinch the seam along the log length to seal. Repeat with the second dough disc and remaining filling.
- Slice each dough log into 18 equal pieces, ¾ inch (2 cm) thick, using a sharp knife or unflavored dental floss. Place sliced cookies on prepared baking sheets, spaced 2 inches (5 cm) apart.
- Bake one sheet at a time for 10-12 minutes until edges are lightly golden and centers are set but soft.
- Remove from oven. Cool on baking sheets for 5 minutes. Transfer cookies to a wire rack to cool completely to room temperature.
- While cookies cool, beat 4 oz (113g) softened cream cheese and ¼ cup (56g) softened unsalted butter in a medium bowl with an electric mixer for 2-3 minutes until smooth and creamy.
- Gradually add 2 cups (240g) sifted powdered sugar, 2 tablespoons (30ml) whole milk or heavy cream, 1 teaspoon (5ml) pure vanilla extract, and ⅛ teaspoon (0.6g) fine sea salt. Beat on low speed for 30 seconds until combined, then increase to medium-high and beat for 1 minute until smooth. Add up to 1 additional tablespoon (15ml) milk for thinner consistency.
- Once cookies are completely cool, drizzle or spread cream cheese glaze over each cookie using a spoon or small offset spatula.
- Allow glaze to set for 15-20 minutes at room temperature before serving.
Notes
- Use butter and cream cheese softened to room temperature for smooth dough and glaze.
- Mix cookie dough only until combined to avoid tough cookies.
- Chill dough for 1-2 hours to prevent spreading and improve texture.
- Store glazed cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for 15-30 minutes before serving.
- Freeze unbaked cookie logs wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator before slicing and baking. Freeze baked, unglazed cookies for up to 1 month; thaw and glaze before serving.
Pro Tips for Perfect Cinnamon Roll Sugar Cookies
Ingredient Tips
- Butter Temperature:Use unsalted butter at 68-70°F (20-21°C), out of the fridge 45-60 minutes. It should yield slightly when pressed, not greasy, for optimal creaming.
- Flour Measurement:Weigh all-purpose flour precisely; target 120 grams per cup with a digital scale. This prevents adding 25% too much, causing dry, crumbly cookies.
- Brown Sugar Ratio:For soft, chewy texture, use minimum 50% light brown sugar in the dough. Its molasses attracts moisture, keeping cookies tender for 2-3 days.
Technique Tips
- Creaming Butter & Sugars:Beat for a full 2-3 minutes on medium-high speed until pale yellow, light, fluffy, increasing volume by at least 50%. This incorporates air vital for softness.
- Mixing Flour Gently:Add dry ingredients, mix on lowest speed for no more than 30 seconds, until just combined without dry streaks. Overmixing develops gluten, making tough cookies.
- Chilling Rolled Dough Log:Chill tightly wrapped dough log for minimum 1 hour (ideally 2-4 hours). This firms butter, sets dough, allows clean 1/2-inch slices, preventing spread.
- Even Slicing:Use unflavored dental floss to slice chilled log into 1/2-inch thick rounds. Slide floss under, cross ends, pull firmly for clean, non-squished cuts.
- Baking Temperature & Time:Preheat oven to 350°F (175°C), bake 8-10 minutes. Look for just-set, barely golden edges with slightly soft, puffy centers. Underbaking 1-2 minutes ensures chewiness.
- Cooling on Baking Sheet:Cool cookies on hot baking sheet for 5-7 minutes. Residual heat sets cookies without overbaking, preventing crumbling and maintaining soft structure.
- Glaze Consistency:For cream cheese glaze, start with 2 tablespoons milk, add 1/2 teaspoon increments. Aim for smooth, pourable consistency that slowly slides off a spoon in a thick ribbon.
- Applying Warm Glaze:Drizzle glaze over cookies cooled for 15-20 minutes, while still slightly warm. This helps glaze spread beautifully and set into a smooth, even layer.
Common Issues
- Cookies Spreading Too Flat:Increase dough chilling time to minimum 2 hours until log is firm. If initial butter was too soft, add 1 tablespoon extra all-purpose flour before chilling.
- Cookies Too Dry or Crumbly:Mix dry ingredients strictly 30 seconds on low speed. For dry baked cookies, reduce future baking time by 1-2 minutes, pulling when centers are still soft.
- Cinnamon Swirl Bleeding Out:Ensure cinnamon-sugar swirl is dry, evenly spread (exactly 1 tablespoon melted butter for binding). Chill rolled log for at least 45 minutes after forming.
- Not Chewy Enough:Ensure at least 50% light brown sugar in the dough. Additionally, underbake by 1-2 minutes (to 8 minutes total), allowing centers to remain soft for ultimate chewiness.
How to Store and Reheat Cinnamon Roll Sugar Cookies
These Soft and Chewy Cinnamon Roll Sugar Cookies are a delightful treat, and with proper storage and reheating, you can enjoy their comforting flavor and tender texture for days or even months. The key to preserving their signature chewiness and the delicate swirl of cinnamon sugar, as well as the creamy icing, lies in preventing them from drying out or becoming overly soft.
Refrigerator Storage
Duration: 5-7 days in an airtight container
For short-term storage, place your fully cooled and iced Cinnamon Roll Sugar Cookies in a single layer within an airtight glass container or a heavy-duty plastic food storage container. If stacking, separate layers with parchment paper to prevent the icing from sticking. Storing in the refrigerator helps maintain the integrity of the cream cheese icing and slightly firms up the cookies, which some prefer. Over time, usually after day 5, the cookies may lose a bit of their initial softness and become slightly drier at the edges. The cinnamon flavor might also mellow out slightly, becoming less vibrant. Always ensure the container is tightly sealed to prevent absorption of other fridge odors and to keep moisture locked in.
Freezer Storage
Duration: 2-3 months
Freezing is an excellent option for longer storage. To freeze, ensure the cookies are completely cooled and the icing is fully set. For best results, flash freeze them on a baking sheet lined with parchment paper for about 30-60 minutes until firm. Once firm, individually wrap each cookie tightly in plastic wrap, then place them in a freezer-safe, airtight container or a heavy-duty freezer bag. This double-layer protection prevents freezer burn and helps maintain their soft texture. When ready to enjoy, thaw the cookies overnight in the refrigerator or for 1-2 hours at room temperature. Expect the texture to be slightly softer upon thawing, and the cream cheese icing may appear a touch more translucent or softer than its original state, but the flavor will remain excellent.
Reheating Instructions
- Oven:Preheat oven to 300°F (150°C). Place cookies on a baking sheet and heat for 5-7 minutes. They are ready when warmed through and the icing is slightly glistening and softened. This method works best for restoring a freshly baked warmth and a tender chew, with the icing becoming wonderfully gooey.
- Microwave:Place one cookie on a microwave-safe plate. Heat on medium power (50%) for 10-15 seconds. Check for warmth; if not warm enough, heat in 5-second increments. Be careful not to overheat, as this can make the cookies rubbery and the icing excessively runny. While quick, this method can alter the cookie’s texture slightly.
- Room Temperature:If stored in the refrigerator, simply remove the cookies from the fridge 20-30 minutes before serving to allow them to come to room temperature. This is often the best method to preserve the original soft and chewy texture without altering the icing.
Method Rating: Oven works best for a warm, fresh-from-the-oven experience. Bringing to room temperature is excellent for maintaining original texture. Microwave is acceptable for a quick warm-up, but be cautious to avoid texture changes.
Make-Ahead Tips
You can prepare several components of these cookies in advance to streamline your baking process. The cookie dough can be made up to 3 days ahead and stored tightly wrapped in plastic in the refrigerator. Alternatively, you can form the cookie dough into balls, arrange them on a baking sheet, and freeze them until solid. Once frozen, transfer the dough balls to a freezer-safe bag for up to 2 months. Bake from frozen, adding a minute or two to the baking time. The cream cheese icing can also be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. Before using, let it come to room temperature and give it a quick whip with an electric mixer to restore its fluffy consistency. This makes assembly day much quicker and less stressful.