Soft Cinnamon Roll Sugar Cookies are a delightful fusion of two beloved treats, offering the comforting essence of cinnamon rolls within the easy-to-bake format of perfect sugar cookies. This recipe is incredibly useful for anyone craving that classic cinnamon swirl flavor without the fuss of yeast and rising times, making it a guaranteed crowd-pleaser.
Key Ingredients for Soft Cinnamon Roll Sugar Cookies :
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the Cinnamon Sugar Filling:
- ½ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Soft Cinnamon Roll Sugar Cookies
Get ready to whip up a batch of cookies that are impossibly soft, bursting with warm cinnamon flavor, and topped with a tangy cream cheese glaze. These cookies deliver all the comforting taste of a classic cinnamon roll in a fun, cookie format that’s a breeze to make. With minimal prep and a quick bake time of about 10-12 minutes per batch, you can have these delightful treats ready in under an hour, perfect for any occasion.
Step-by-Step Instructions :
1. Prepare the Cookie Dough:
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. Beat in the large eggs one at a time, followed by the vanilla extract, ensuring each addition is fully incorporated.
2. Combine Dry Ingredients:
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, which is crucial for consistent cookie texture.
3. Mix Dough Together:
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough will be soft and slightly sticky.
4. Prepare the Cinnamon Sugar Filling:
In a small bowl, combine the brown sugar and ground cinnamon. Stir until thoroughly mixed. This creates the flavorful swirl that mimics cinnamon rolls.
5. Assemble the Swirls:
Take approximately half of the cookie dough and place it on a large piece of parchment paper. Pat or roll it into a rectangle approximately 10×8 inches and ¼ inch thick. Sprinkle about half of the cinnamon sugar mixture evenly over the surface of the dough. Drizzle about half of the melted butter over the cinnamon sugar.
6. Roll and Slice:
Starting from one of the longer sides, tightly roll up the dough like a jelly roll. Once rolled, gently flatten the roll slightly with your hands. Slice the roll into ½-inch thick rounds, resembling the classic swirls of a cinnamon roll. Repeat this process with the remaining half of the dough, brown sugar, cinnamon, and melted butter. You should get about 12-15 swirls from each rolled log.
7. Chill the Dough:
Place the sliced cookie swirls onto a parchment-lined baking sheet. Cover the baking sheet loosely with plastic wrap and refrigerate for at least 30 minutes, or until firm. Chilling the dough is essential for preventing the cookies from spreading too much during baking and helps maintain their shape. For best results, you can chill them for up to 2 hours.
8. Preheat and Bake:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Arrange the chilled cookie swirls about 2 inches apart on the prepared baking sheets.
9. Bake the Cookies:
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies should still look slightly soft in the middle; they will firm up as they cool. Avoid overbaking, as this will make them crispy instead of soft.
10. Cool the Cookies:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly after baking.
11. Prepare the Cream Cheese Glaze:
While the cookies are cooling, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until well combined and no lumps remain. Add milk, 1 tablespoon at a time, until the glaze reaches your desired drizzling consistency.
12. Glaze the Cookies:
Once the cookies are completely cool, generously drizzle the cream cheese glaze over the tops of each cookie using a spoon or piping bag. Let the glaze set for about 15-20 minutes before serving.
Why You’ll Love This Soft Cinnamon Roll Sugar Cookies
You’ll absolutely adore these Soft Cinnamon Roll Sugar Cookies for their incredible texture and irresistible flavor combination. They capture the comforting essence of a warm cinnamon pastry but in a delightful cookie form that’s much simpler to prepare. The melt-in-your-mouth softness, combined with that signature cinnamon swirl and a luscious cream cheese glaze, makes each bite a moment of pure bliss, a delightful step up from your average sugar cookie.
Not only are these cookies a treat for your taste buds, but they also offer a fantastic way to save money while still enjoying a gourmet dessert experience. Making them at home dramatically cuts down on the cost compared to buying similar specialty baked goods. Plus, the satisfaction of creating these beautiful, flavorful cookies from scratch is truly rewarding, making them perfect for sharing or treating yourself. Dive in and experience the magic of these cookies – you won’t regret it!
Storing and Reheating Tips
Leftover Soft Cinnamon Roll Sugar Cookies can be stored in an airtight container at room temperature for up to 3-4 days. Ensure they are completely cooled before sealing the container to prevent condensation, which can make the cookies soggy.
If you wish to freeze them, it’s best to do so before glazing. Arrange the cooled, unglazed cookies on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be kept frozen for up to 1-2 months. To reheat unglazed cookies, place them in a single layer on a baking sheet and warm in a 300°F (150°C) oven for 5-7 minutes. Once thawed or reheated, you can then apply the cream cheese glaze.
Final Thoughts
These Soft Cinnamon Roll Sugar Cookies truly embody comfort and joy in every bite, offering a shortcut to all your favorite cinnamon roll flavors. We encourage you to give this recipe a try; it’s a straightforward path to deliciousness that’s sure to become a cherished favorite.
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Soft Cinnamon Roll Sugar Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. Beat in the large eggs one at a time, followed by the vanilla extract, ensuring each addition is fully incorporated.1 cup Unsalted butter, softened, 1.5 cups Granulated sugar, 2 Large eggs, 1 teaspoon Vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, which is crucial for consistent cookie texture.2.75 cups All-purpose flour, 1 teaspoon Baking soda, 0.5 teaspoon Salt
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough will be soft and slightly sticky.
- In a small bowl, combine the brown sugar and ground cinnamon. Stir until thoroughly mixed. This creates the flavorful swirl that mimics cinnamon rolls.0.5 cup Packed light brown sugar, 2 tablespoons Ground cinnamon
- Take approximately half of the cookie dough and place it on a large piece of parchment paper. Pat or roll it into a rectangle approximately 10×8 inches and ¼ inch thick. Sprinkle about half of the cinnamon sugar mixture evenly over the surface of the dough. Drizzle about half of the melted butter over the cinnamon sugar.2 tablespoons Unsalted butter, melted
- Starting from one of the longer sides, tightly roll up the dough like a jelly roll. Once rolled, gently flatten the roll slightly with your hands. Slice the roll into ½-inch thick rounds, resembling the classic swirls of a cinnamon roll. Repeat this process with the remaining half of the dough, brown sugar, cinnamon, and melted butter. You should get about 12-15 swirls from each rolled log.
- Place the sliced cookie swirls onto a parchment-lined baking sheet. Cover the baking sheet loosely with plastic wrap and refrigerate for at least 30 minutes, or until firm. Chilling the dough is essential for preventing the cookies from spreading too much during baking and helps maintain their shape. For best results, you can chill them for up to 2 hours.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Arrange the chilled cookie swirls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies should still look slightly soft in the middle; they will firm up as they cool. Avoid overbaking, as this will make them crispy instead of soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly after baking.
- While the cookies are cooling, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until well combined and no lumps remain. Add milk, 1 tablespoon at a time, until the glaze reaches your desired drizzling consistency.4 ounces Cream cheese, softened, 0.5 cup Powdered sugar, 0.5 teaspoon Vanilla extract, 1-2 tablespoons Milk
- Once the cookies are completely cool, generously drizzle the cream cheese glaze over the tops of each cookie using a spoon or piping bag. Let the glaze set for about 15-20 minutes before serving.