Get ready for the ultimate comfort treat – soft cinnamon roll cookies! These mouthwatering cookies are a delightful twist on the classic cinnamon roll, with the warm and gooey flavors you love baked into a soft, chewy cookie.
In this recipe, I’ll take you step-by-step through making these heavenly treats from scratch. From mixing the dough to rolling out the cinnamon filling, every detail is covered to ensure your cookies turn out perfectly every time.
So grab your apron and get ready to impress your friends and family with these irresistible soft cinnamon roll cookies!
Table of Contents
Simple Ingredients of Soft Cinnamon Roll Cookies
You will need some simple ingredients to make soft cinnamon roll cookies.
Cinnamon is the star ingredient in this cinnamon roll cookie. In this cookie, I prefer to use ground cinnamon.
In this cinnamon roll cookie, I prefer to use unsalted butter. It will give your cookie a soft texture and balance the cookie’s test.
In cinnamon roll cookies, I prefer to use all-purpose flour. It provides the perfect texture to these cookies.
I prefer to use a mix of white and brown sugar in this recipe.
The egg gives a soft texture to your cookies. Make sure the egg is at room temperature.
It will give your cookies an extra flavor and balance the cookie’s test.
A pinch of salt will enhance the flavor of all the ingredients. In this recipe, I prefer to use sea salt.
Baking powder is necessary for a properly rising cookie dough. Adding this to your cookies will give them an airy texture.
To sweeten icing, it is used.
Used for making icing drizzles
Milk is used to thin cream cheese frosting drizzles. I prefer to use buttermilk in this recipe.
How To Make Soft Cinnamon Roll Cookies?
Now, I will give You a step-by-step guide to a perfect soft cinnamon roll cookie.
STEP 1 :
Combine the butter, brown sugar, cinnamon, and a pinch of salt in a medium bowl. Mix everything with an electric hand mixer on high speed until pale and fluffy, and the sugar almost dissolves, about 3-5 minutes.
Prepare a baking sheet lined with parchment paper and scoop the cinnamon roll filling into 12 teaspoon-sized portions. While working on the dough, place it in the freezer.
Mix the cinnamon and granulated white sugar in a small mixing bowl. Roll the dough in later after setting aside.
Combine flour, baking soda, baking powder, salt, and cream of tartar in a medium bowl to make the cinnamon roll cookie dough. Once the flour mixture has been mixed, set it aside.
Combine the butter, brown sugar, and granulated white sugar in a large bowl and cream for 2-3 minutes.
The egg yolks and vanilla should also be added at this point. Mix on medium speed for a minute until pale and fluffy. If necessary, scrape the bowl’s sides.
Using a low speed, combine the dry and wet ingredients.
Sprinkle 13 cinnamon roll filling balls over the dough after dividing it into thirds. We are trying to divide the cinnamon balls evenly, so we don’t care if the dough is perfect. Add the 13 pieces of dough and the 13 pieces of cinnamon roll filling on top. Put the rest of the dough on top of the cinnamon sugar balls and sprinkle the rest of the cinnamon sugar on top. Be careful not to thoroughly mix in the frozen balls while folding them into the dough.
A perfect fold should consist of three folds. Any more folding will mix the cinnamon sugar filling into the dough rather than create pockets of cinnamon roll filling in each cookie.
Using a 2 tablespoon cookie scoop, divide the dough into 20 portions. The cinnamon sugar mixture should be rolled over the cookie dough balls.
Place the cookie dough balls on a baking sheet lined with parchment paper. Six cookies at a time should be baked until they are light golden brown. Cool the baked cookies on a sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Make the cream cheese frosting while the cookies cool. In a small bowl, combine the cream cheese and mix quickly for 1 minute. Combine the powdered sugar and milk on low speed until smooth. Drizzle the cream cheese glaze over the cooled cookies. For this, I use a small-holed piping bag. Serve!
How to store Cinnamon Cookies?
The cookies I keep on the counter are in a lidded container. They last only briefly in this way, not because they go stale, but because we eat them all at once. I recommend freezing them if you won’t devour them within 2-3 days. You can zip them up. You can keep them for about a month. I like to microwave them for a few seconds to simulate oven-warm goodness, but they are still good from the freezer.
Can you freeze this Cinnamon Roll Cookie recipe?
Yes, of course! Seal the ziplock bag completely after you put it in. At room temperature, let them thaw. You can keep them for three to four weeks!
You can also freeze this dough and bake it later! In a ziplock bag, I store the dough balls shaped into balls and roll them in cinnamon sugar. You can freeze them for up to 3 months. The cookie dough I bake does not need to be thawed before baking. The bake time should be increased by a couple of minutes if you are baking straight from frozen.
Here are some Of My Tips and Tricks To Make A Perfect cinnamon roll cookie
Make sure you keep these tips and tricks in mind as you make this cinnamon roll cookie recipe. Your cookies will always be soft and delicious if you do this.
Use High-Quality Ingredients
Cinnamon roll cookies have very simple ingredients so that you can see the quality of your ingredients. Use good butter, brown sugar, and vanilla extract for best results.
Use Softened Cream Cheese
It is easy to do this in two ways: leave the cream cheese at room temperature for about 45 minutes or microwave it for about 15 seconds on high.
The Butter Also Needs To Be Softened
It’s important to use soft butter, not melted butter. Therefore, I avoid microwaves. Cut it into small cubes to soften your butter in an hour or less. Put the butter in a double boiler and pour boiling water under the bowl containing it if you need to soften it quickly.
Flatten The Dough With A Drinking Glass
After making the dough, roll it into 1″ balls and place them on parchment paper. Once each cookie is flattened to 1/2 inch thickness, use the bottom of a clean drinking glass to flatten it.
Before Cutting Out Your Cookies, Let The Dough Rest
The dough must be chilled before swirled cookies like this are made. Otherwise, baking can become messy and sticky. A time when you should have fun. To get the best results, chill the dough before rolling it out, and then relax the cookie dough log before slicing! Chill your dough longer if it is incredibly tacky.
Under Bake Them Slightly
The best quality of a cinnamon roll cookie is a slightly underbaked, oozy center, just like a cinnamon roll. Cooling cookies will continue to cook them, so remove them while undercooked.
Cool Before Frosting
Before you add your frosting, make sure your cookies have cooled completely. Otherwise, they might melt the icing instead of keeping it fluffy.
If you prefer, you can drizzle on a cream cheese glaze instead of thick frosting. Cinnamon buttercream or sour cream frosting would also be delicious on top. This eggnog frosting recipe is perfect for holiday baking!
Soft cinnamon roll cookies are a delicious and unique twist on traditional cinnamon rolls. With their soft and chewy texture, these cookies are the perfect treat for any cinnamon lover. The combination of warm cinnamon, sweet glaze, and buttery cookie dough creates an irresistible flavor.
Whether you enjoy them with coffee in the morning or as an afternoon snack, these cookies will satisfy your cravings. So why wait? Whip up a batch of these soft cinnamon roll cookies and indulge in their delectable goodness today!
- All-purpose Flour -3 cup
- Unsalted Butter - 1 cup
- Brown Sugar - ½ cup
- White Sugar- ½ Cup
- Powdered sugar - ½ Cup
- Egg -3 large
- Sea Salt - ¼ tsp
- Baking Powder- ½ tsp
- vanilla extract -1tsp
- ground cinnamon -2 tsp
- cream cheese- 4 ounces
- Buttermilk- 2 tbsp
- Combine the butter and sugar in a large bowl or the bowl of a stand mixer and beat until light and fluffy. Combine the eggs and vanilla one at a time, then add the sugar.
- Mix the flour, baking powder, cinnamon, and salt until a firm dough forms. Let it chill for 30 minutes.
- The oven should be preheated to 375 degrees Fahrenheit. The dough should be rolled into one-inch balls and placed on parchment-lined baking sheets. Make each ball about 1/3- to 1/2-inch thick by flattening it with your hand or a drinking glass.
- Bake the bottom edges for 7 to 9 minutes or until golden brown. Before frosting, remove the cake to a cooling rack and let it cool.
- Combine the cream cheese and butter in a large bowl and beat until light and fluffy. Using an electric mixer, beat the powdered sugar until smooth. Add vanilla and milk as needed to reach the desired consistency. Lightly beat the eggs until they are fluffy.
- I use a 1M tip or cut off the top of a zip-top bag pipe spiral shapes onto cooled cookies. Cinnamon or cinnamon sugar can be sprinkled on the tops. For up to three days, store in a covered container.
May I Make Cinnamon Roll Cookies Sugar-Free?
Yes. You can make a healthy cinnamon roll cookie without using any sugar. To make it healthier and keto-friendly, use oatmeal or almond flour instead of all-purpose flour.
What Makes Cookies Soft And Fluffy?
You get that fluffy texture in a cake when you beat a lot of air into room-temperature butter and sugar. You don’t want to overdo it when you combine butter and sugar.
May I Use Nuts In My Cinnamon Roll Cookie?
Yes, you can. You can add any variation as you like. You can use pecan and raisins in your cinnamon roll cookies.