There’s something undeniably cozy about diving into warm, fresh baking that marries the sticky swirls of cinnamon rolls with the approachable shape of cookies. These Soft and Chewy Cinnamon Roll Sugar Cookies emerged after several rounds in my kitchen, teaching me how to judge dough by touch, when cinnamon’s fragrance peaks, and exactly when the edges turn golden without drying the center. I discovered that a balance of creaming time and chill time gives each bite a tender crumb and that fragrant cinnamon swirl that draws you back for more.
Why You’ll Love Soft and Chewy Cinnamon Roll Sugar Cookies
- Marrying the best of cinnamon rolls and sugar cookies in one handheld treat
- Buttery dough that stays soft even a day later
- A swirl of spiced brown sugar that crackles with each bite
- Inspired by classic American bakery flavors with a simple twist
A Little Background
Last winter, I craved cinnamon rolls but wanted something quicker for weekend brunch. After my first experiment, I switched up the roll-and-slice method from classic cookies, adjusting chill times and swirl thickness through three more batches. By the final test, bites gave a gentle crackle, the sugar swirl burst with warm spice, and the centers stayed tender.
Key Ingredients for Soft and Chewy Cinnamon Roll Sugar Cookies
- Unsalted Butter: softened to cool-touch; ensures silkiness (swap for margarine in a pinch)
- Granulated Sugar: balances brown sugar’s depth; creamed until light
- Light Brown Sugar: adds moisture and rich molasses notes; pack loosely
- All-Purpose Flour: provides structure; spoon and level for accuracy
- Ground Cinnamon: the star spice; adjust up to 3 tablespoons for bolder aroma
How to Make Soft and Chewy Cinnamon Roll Sugar Cookies
- Preheat oven to 350°F (177°C). In a bowl, cream 1 cup softened butter and 1 cup granulated sugar about 2 minutes until pale and airy. Personal testing note: letting butter reach just room temperature—cool to the touch but not greasy—gave the dough its silkiest texture.
- Add 1 large egg and 1 teaspoon vanilla extract; beat until smooth. In a separate bowl, whisk 3 cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Gradually blend dry ingredients into the butter mixture until a soft dough forms.
- Roll dough between parchment to about ¼-inch thickness. Stir together ½ cup melted butter, ¾ cup light brown sugar, and 2 tablespoons ground cinnamon into a paste. Spread evenly, roll into a tight log, then chill for 20 minutes to set layers. Personal testing note: chilling a full 20 minutes keeps swirls defined without cracking.
- Mix 2 tablespoons granulated sugar with 1 teaspoon cinnamon. Slice log into ¼-inch rounds, toss edges in cinnamon sugar, and space 2 inches apart on baking sheets. Bake for 12–14 minutes until golden at the edges and soft in the center. Personal testing note: adding an extra minute gave a crisp exterior that locks in chewiness.
Pro Tips & Troubleshooting
- Use room-temperature egg: it incorporates more smoothly into creamed butter for a tender crumb.
- If dough cracks while rolling, let it rest 5 minutes at room temp to relax gluten.
- Swap half the brown sugar for maple sugar in fall for a warm, cozy variation.
- To halve the batch, simply divide ingredient amounts; no change to bake time or temperature.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a zip-top bag for up to 2 months. Reheat 2–3 cookies in a 300°F oven for 5 minutes to refresh the soft chew. Safe handling: cool completely before sealing to avoid condensation. Personal testing note: frozen cookies retained their tender bite when thawed in the bag overnight.
Serving Suggestions
Offer alongside a steaming mug of spiced latte or fluffy whipped cream. For brunch, stack cookies between layers of cinnamon-spiced French toast. A scoop of vanilla ice cream on top transforms them into a casual dessert with warm and cold contrast.
Frequently Asked Questions
- How do I keep these sugar cookies soft? Store in an airtight container with a slice of bread to maintain moisture, and avoid overbaking past 14 minutes.
- Can I make the dough ahead and freeze it? Yes—shape the log, wrap tightly, and freeze up to 1 month. Thaw in fridge overnight before slicing and baking.
- What’s the best way to slice the cookie log? Use a sharp, non-serrated knife and chill the log fully so it holds its shape while cutting.
- Why are my cinnamon swirls bleeding into the dough? Ensure the paste is thick; if too loose, reduce melted butter by a tablespoon and spread evenly.
- How long do these cookies last once baked? They stay fresh at room temperature for about 3 days, up to 5 when refrigerated in a sealed container.
- Can I substitute whole wheat flour? Yes—swap up to half the all-purpose flour for whole wheat, but expect a slightly denser texture.
Final Thoughts
These Soft and Chewy Cinnamon Roll Sugar Cookies have become my favorite weekend bake, combining that draw-you-in cinnamon scent with a pillowy bite. I love dunking them in coffee or packing a few in lunchboxes. Let me know how your batch turns out, and don’t hesitate to share tweaks that made them your own.
More Recipes You’ll Love
- Air Fryer Donuts – crispy exterior dusted in sweet sugar for a fun twist on fried dough
- Instant Pot Cheesecake – creamy, rich filling that pairs beautifully with cinnamon flavors
- Instant Pot Oatmeal – warm, cinnamon-spiced morning comfort to enjoy alongside your cookies
- Air Fryer Sweet Potato Fries – subtly sweet fries that echo cinnamon and spice notes for autumn gatherings
Soft and Chewy Cinnamon Roll Sugar Cookies
Ingredients
Method
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl using an electric mixer, beat softened butter and granulated sugar until creamy, about 2 minutes.
- Add egg and vanilla extract, beating until combined.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add to butter mixture and mix on low until a soft dough forms.
- Divide dough in half. Roll each half between parchment sheets into a 15×10-inch rectangle.
- In a small bowl, mix melted butter, brown sugar, and cinnamon until combined. Spread evenly over dough rectangles.
- Roll each rectangle tightly into a log, starting from a long edge. Wrap logs in plastic and refrigerate or freeze for at least 30 minutes.
- Stir together coating sugar and cinnamon in a small bowl.
- Slice chilled logs into 1/4-inch thick rounds, then dip the edges in the coating mixture.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake for 12-14 minutes until the edges are lightly golden and the centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.