The Best of Both Worlds: Why These Cinnamon Roll Cookies Are Your New Favorite Treat!
These cinnamon roll cookies combine the buttery, cinnamon-sugar goodness of your favorite dessert with the ease of a soft, chewy cookie. The sweet cinnamon sugar filling melts into each bite, and the sugar glaze adds the perfect finishing touch. Made with simple pantry staples, these cookies are an effortless take on classic cinnamon rolls, but with half the work. They’re perfect for holidays, parties, or whenever you’re craving something cozy and delicious. Not only are they rich in flavor, but they also make your kitchen smell incredible!
Ingredients for Cinnamon Roll Cookies
For the filling of these delicious cinnamon roll cookies, you’ll need 1/3 cup of softened butter, 3/4 cup of packed brown sugar, and 1 1/2 teaspoons of cinnamon to create a sweet and spiced layer. The cookie dough calls for 2/3 cup of softened butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar for sweetness. You’ll add 2 eggs and 2 teaspoons of vanilla extract for richness and flavor. To form the dough, combine 2 1/2 cups of all-purpose flour, 3/4 teaspoon of salt, 1/2 teaspoon of baking soda, and 1 1/2 teaspoons of cream of tartar for texture and a slight tang.
Prepare the Filling
In a bowl, combine softened butter, brown sugar, and cinnamon until you get a smooth, well-mixed filling. Using a teaspoon, make small portions or chips of the filling on a parchment-lined baking sheet. Place the sheet in the refrigerator, allowing the filling to harden before incorporating it into the dough.
Prepare the Cookie Dough
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add in the eggs and vanilla extract, beating thoroughly until combined. In a separate bowl, mix together the flour, salt, baking soda, and cream of tartar. Gradually add the dry ingredients to the butter-sugar mixture, stirring until smooth. Once the dough is mixed, incorporate the chilled filling chips to evenly distribute them throughout.
Chill the Dough
Refrigerate the dough for at least 2 hours, or overnight, to help it firm up and allow the flavors to deepen. Chilling also makes the dough easier to handle when shaping.
Prepare the Rolling Mixture
In a small bowl, mix together granulated sugar and cinnamon. This will be used to coat the cookie dough balls, adding that signature cinnamon roll flavor to the exterior of each cookie.
Shape and Bake the Cookies
Preheat your oven to 350°F (180°C). Scoop out approximately 4 tablespoons of dough for each cookie, rolling them into balls. Coat each dough ball in the cinnamon-sugar mixture, ensuring an even layer all around. Arrange the dough balls on a parchment-lined baking sheet, leaving enough space between each to allow for spreading. Bake for 10-12 minutes, or until the edges are lightly golden.
Prepare the Icing
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Once the cookies have cooled, drizzle the icing generously over them to add a sweet finishing touch.
Variations and Substitutions
For a fun twist on your sugar cookies, try experimenting with different sugars in the icing—cane sugar, coconut sugar, or turbinado sugar can each change the texture and flavor. Add dried cranberries or raisins for extra chewiness and a burst of flavor. If you like some crunch, mix chopped pecans into the dough or toast and sprinkle them on top of the glaze. For chocolate lovers, swap the sugar glaze with a rich chocolate ganache for a decadent finish.
Tips and Tricks To Make The Best Cinnamon Roll Cookies
For the best soft and chewy cinnamon roll cookies, remove them from the oven when the edges are golden, and the centers still look a bit soft—they’ll continue to firm up as they cool. Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife to prevent altering the texture. Let your butter and eggs come to room temperature before mixing for a smooth batter, and avoid overmixing to keep the cookies tender. Let the cookies cool completely before drizzling with icing to avoid it melting too much. If the cookies spread on the baking sheet, use a spatula or circular object to reshape the edges. Store them in an airtight container at room temperature, or refrigerate in humid environments, and allow them to return to room temperature before serving. For convenience, freeze the dough in balls, and bake straight from the freezer, adding a couple of minutes to the cooking time.
