The BEST Soft Cinnamon Roll Cookies
Oh, the Sweet Aroma of Cinnamon Rolls!
Imagine walking into a warm kitchen where the rich scent of cinnamon sugar wafts through the air, enveloping you like a cozy hug. Soft Cinnamon Roll Cookies capture that dreamy essence without the fuss of traditional rolls. These cookies emerge from the oven puffed and golden, resembling soft clouds of cinnamon goodness. If you’re a fan of treats that make you feel all warm and fuzzy inside, these cookies are a must-try!
Why Make This Recipe
You might be wondering, “What’s so special about these cookies?” For starters, they’re incredibly easy to whip up — no advanced baking skills required! Here’s a few reasons to get excited:
- Quick Cleanup: With just a mixing bowl and a baking sheet, you’ll have minimal dishes to tackle afterward. Seriously, who wants a mountain of dirty dishes?
- Family-Friendly: Kids and adults alike will swoon over these cookies. They’re perfect for after-school snacks or weekend treats.
- Versatile Treat: Perfect for any occasion, from cozy weekend brunches to festive holiday gatherings. Trust me, you’ll want to bake these on repeat!
Ingredients
You don’t need fancy stuff — just these basics!
- 6 tablespoons salted butter, softened
- 3/4 cup brown sugar, packed
- 1 & 1/2 tablespoons cinnamon
- 1 cup salted butter (2 sticks), softened
- 1 and 2/3 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Directions
Follow these simple steps to create a batch of heavenly cookies:
- In a small bowl, cream together 6 tablespoons of softened salted butter, 3/4 cup of packed brown sugar, and 1 & 1/2 tablespoons of cinnamon. Stir until smooth and aromatic.
- In a stand mixer, beat 1 cup of softened salted butter and 1 and 2/3 cups granulated sugar until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add 2 large room-temperature eggs and 2 teaspoons of vanilla extract. Beat until well combined and smooth.
- Gradually add 3 and 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 3/4 teaspoon of kosher salt, and 1 and 1/2 teaspoons of cream of tartar. Mix until a soft dough forms.
- Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour. This makes it easier to roll later.
- On a floured surface, roll the chilled dough into a roughly 10 x 8 inch rectangle. Spread the cinnamon filling evenly over the dough.
- Starting from the longer side, tightly roll the dough into a log, wrap in plastic wrap, and freeze for 10 minutes. Preheat your oven to 350°F (175°C).
- Using a sharp knife, slice the log into 1/2-inch-thick cookies.
- Place the cookies on a lined baking sheet, leaving space in between. Bake for 10 minutes or until the edges are golden and the centers are set. Cool on the baking sheet for a few minutes before transferring to a wire rack.
- For a delicious finish, whisk together melted cream cheese, powdered sugar, and milk for a smooth glaze. Drizzle it over the cooled cookies.
How to Make The BEST Soft Cinnamon Roll Cookies (Overview)
Let’s break this down into easy steps. First, you’re going to make that dreamy cinnamon filling that will have your taste buds dancing. Then, you’ll whip up a fluffy dough and chill it, because nobody likes a sticky situation. Once you roll it up and slice it, a cozy baking adventure begins. Pro tip: Don’t skip chilling the dough! It’s the secret to perfectly shaped cookies. 😉
How to Serve The BEST Soft Cinnamon Roll Cookies
Serve these irresistible cookies warm from the oven with a cup of coffee or tea. Imagine biting into a soft, pillowy cookie with a drizzle of cream cheese glaze, spreading joy with every mouthful. For an extra touch, sprinkle some chopped nuts or toasted coconut on top for color and crunch. They’re not just cookies; they’re a hug on a plate!
How to Store The BEST Soft Cinnamon Roll Cookies
These cookies keep well too! Store them in an airtight container at room temperature for up to 4 days. For longer storage, toss them in the freezer, where they’ll stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm in the microwave for a few seconds. 🍪
Tips to Make The BEST Soft Cinnamon Roll Cookies
- Butter matters: Always use softened butter for that creamy consistency. It makes a world of difference.
- Level your flour: Spoon and level your flour for the best texture, avoiding any dry cookie disappointments!
- Room temperature eggs: This helps the batter mix evenly. No one likes a lumpy cookie dough!
- Don’t overbake: Pull them out when the edges are golden — they’ll continue to cook on the baking sheet.
- For extra flavor: Try adding a pinch of nutmeg or a splash of almond extract to the dough.
Variation
Want to switch it up? Here are a few fun twists:
- Substitute dairy-free butter and use plant-based milk for a vegan version.
- Add in some chocolate chips for a gooey indulgence that pairs wonderfully with the cinnamon.
- Try different spices like ginger or nutmeg for a unique flavor profile.
FAQs
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 3 days before baking.
What can I substitute for cream of tartar?
You can use an equal amount of baking powder; just omit some baking soda since baking powder contains both.
How do I freeze the cookies?
To freeze, place the sliced cookies on a baking sheet, freeze until solid, and then transfer to a zip-lock bag. Bake straight from the freezer, adding a minute or two to the baking time.
📌 Pin this recipe for your next cozy dinner night!
Soft Cinnamon Roll Cookies
Ingredients
Method
- In a small bowl, cream together 6 tablespoons of softened salted butter, 3/4 cup of packed brown sugar, and 1 1/2 tablespoons of cinnamon. Stir until smooth and aromatic.
- In a stand mixer, beat 1 cup of softened salted butter and 1 and 2/3 cups granulated sugar until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add 2 large eggs and 2 teaspoons of vanilla extract. Beat until well combined and smooth.
- Gradually add 3 and 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 3/4 teaspoon of kosher salt, and 1 and 1/2 teaspoons of cream of tartar. Mix until a soft dough forms.
- Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour.
- On a floured surface, roll the chilled dough into a roughly 10 x 8 inch rectangle. Spread the cinnamon filling evenly over the dough.
- Starting from the longer side, tightly roll the dough into a log, wrap in plastic wrap, and freeze for 10 minutes. Preheat your oven to 350°F (175°C).
- Using a sharp knife, slice the log into 1/2-inch-thick cookies.
- Place the cookies on a lined baking sheet, leaving space in between. Bake for 10 minutes or until the edges are golden and the centers are set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
- For a delicious finish, whisk together melted cream cheese, powdered sugar, and milk for a smooth glaze. Drizzle it over the cooled cookies.
