Cinnamon Roll Cookies Recipe (Soft & Chewy!)
Soft, chewy cookies with a beautiful cinnamon sugar swirl running through each one — just like a sliced cinnamon roll! Made with a simple sugar cookie base, these bakery-style treats deliver all the flavor you love without the wait. Perfect for holidays, gifts, or cozy weekends at home.
PREP TIME
20 minutes
COOK TIME
12 minutes
INGREDIENTS
16
Serves: 36
Ingredients
For the cookie
- 281 grams281 grams281 grams All Purpose Flour
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 170 grams170 grams170 grams Butter, Unsalted, softened
- 150 grams150 grams150 grams Granulated White Sugar
- 1 whole1 whole1 whole Egg
- 1 tsp1 tsp1 tsp Vanilla Extract
for the cinnamon filling
- 28 grams28 grams28 grams Butter, Unsalted, softened
- 50 grams50 grams50 grams Granulated White Sugar
- 1 Tbsp1 Tbsp1 Tbsp Cinnamon, Ground
For the Vanilla Icing (Optional)
- 120 grams120 grams120 grams Powdered Sugar
- 2 Tbsp2 Tbsp2 Tbsp Milk
- 0.5 tsp0.5 tsp0.5 tsp Vanilla Extract
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make the dough: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, cream softened butter and sugar until light and
- fluffy, about 2 minutes. Beat in egg and vanilla extract. Gradually add dry ingredients, mixing on low speed until a soft dough forms.
- Roll out the dough: Place parchment paper on your counter and lightly flour it. Roll dough into a 10x14-inch rectangle. Brush melted butter over the dough,
- leaving a ½-inch border along one long edge.
- Add the filling: Mix together ¼ cup sugar and cinnamon. Sprinkle evenly over the buttered dough and press down gently.
- Create the swirl: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed and roll gently to seal.
- Chill: Wrap the dough log tightly in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
- Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Slice the chilled dough into ¼-inch rounds and place 2 inches apart on prepared sheets. Bake 10-12 minutes until edges are light golden. Cool on pan for 5 minutes, then transfer to a wire rack.
- Add icing (optional): Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Notes
- Chilling is essential: Don't skip the 2-hour chill time or cookies will spread and lose their swirl pattern.
- Sharp knife: Use a very sharp knife for clean slices. Wipe clean between cuts.
- Freezing dough: Freeze unbaked dough logs for up to 3 months. Slice from frozen and add 1-2 minutes to baking time.
- Storage: Store in an airtight container at room temperature for 5 days or freeze baked cookies for 3 months.
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About This Recipe
Show nutritional information
Coconut Free Cookies Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 85 |
| Fat: | 5 g |
| Carbohydrates: | 9 g |
| Protein: | 3 g |
| Cholesterol: | 12 g |
| Sodium: | 15 mg |
| Fiber: | 0 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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