There’s something about the aroma of cinnamon baking in the oven that instantly feels like a warm hug. These Soft and Chewy Cinnamon Roll Sugar Cookies bring that cozy feeling to life in a sweet, irresistible treat. Inspired by classic cinnamon rolls that are often the centerpiece of leisurely weekend mornings and holiday breakfasts, these cookies capture all the comforting flavors without the wait for dough to rise.
Growing up, cinnamon rolls were a symbol of celebration — reserved for Christmas mornings, family gatherings, or the rare Saturday when we all had nothing else to do but lounge and savor each bite. This recipe marries the love for those cinnamon-laced swirls with the simplicity and ease of a sugar cookie. Whether you’re making a batch to share with neighbors during the holidays or simply treating yourself after a long day, these cookies offer a bite-sized version of a beloved classic, perfect for any time of year.
Each cookie is soft, tender, and beautifully swirled with a buttery cinnamon sugar filling that melts into the dough as it bakes. And to finish them off? A dreamy, sweet glaze drizzled over the top, giving each cookie that “just finished baking a cinnamon roll” look and feel. Trust me, once you make these, they’ll become a new tradition in your home, just like they did in mine.
Why You’ll Love This Recipe:
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All the flavor of a cinnamon roll without the hassle of yeast or rising times.
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Soft, chewy texture with a sweet cinnamon-sugar swirl in every bite.
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Easy to make ahead and perfect for sharing (or keeping all to yourself).
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Great for holidays, special occasions, or a cozy night in.
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The glaze makes them feel extra special, like bakery-style treats!
INGREDIENTS YOU’LL NEED:
For the Cookies:
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1 cup unsalted butter, softened
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1 ½ cups granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
For the Cinnamon Filling:
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¼ cup unsalted butter, melted
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⅓ cup brown sugar
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1 tablespoon ground cinnamon
For the Glaze:
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1 cup powdered sugar
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2–3 tablespoons milk
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½ teaspoon vanilla extract
HOW TO MAKE Soft and Chewy Cinnamon Roll Sugar Cookies:
STEP-BY-STEP INSTRUCTIONS:
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Cream the Butter and Sugar: Start by creaming the softened butter and granulated sugar together until light and fluffy. I always think of this step as the foundation of any good cookie — take your time and really whip them together for the best texture.
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Add the Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract. This is when the dough really starts to smell amazing!
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Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing just until combined. The dough should be soft but not sticky.
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Roll Out the Dough: Divide the dough in half for easier handling. On a lightly floured surface, roll each half into a rectangle about ¼ inch thick. This doesn’t have to be perfect — rustic swirls are charming!
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Spread the Cinnamon Filling: Brush the melted butter over the rolled-out dough, then sprinkle evenly with the brown sugar and cinnamon mixture. I always save a little extra cinnamon sugar for a final sprinkle just before rolling up.
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Roll and Slice: Carefully roll the dough into a log, just like a classic cinnamon roll. Slice into ½-inch thick cookies and place them on a baking sheet lined with parchment paper.
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Bake: Bake at 350°F (175°C) for about 9–11 minutes, or until the edges are just set but not browned. They might look a little underbaked in the center — that’s the magic for a super soft cookie.
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Glaze the Cookies: While the cookies are cooling, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle generously over the cooled cookies. The glaze will set into a beautiful, sweet finish.
HELPFUL TIPS:
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Chill the Dough: If your dough feels too soft or sticky after rolling, pop it into the fridge for about 20 minutes. It’ll be much easier to slice cleanly.
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Even Slices: Use a sharp, thin knife or even unflavored dental floss to slice the cookie dough without squishing it.
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Flavor Boost: Add a pinch of nutmeg to the cinnamon filling for an extra cozy flavor.
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Glazing Trick: If you want a thicker glaze, use less milk; for a thinner drizzle, add a touch more.
DETAILS:
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Prep Time: 20 minutes (plus optional chill time)
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Cook Time: 10 minutes
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Total Time: 30 minutes
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Yield: About 24 cookies
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
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Make sure the butter is truly softened, not melted — it makes a big difference in how the dough holds together.
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You can prepare the dough logs ahead of time and freeze them. Just thaw slightly before slicing and baking.
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Feel free to play with the glaze! A cream cheese glaze would also be heavenly.
NUTRITIONAL INFORMATION:
(Per cookie, approximate)
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Calories: 160
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Fat: 7g
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Saturated Fat: 4g
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Carbohydrates: 23g
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Sugar: 14g
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Protein: 2g
FREQUENTLY ASKED QUESTIONS:
Can I freeze these cookies?
Yes! Freeze the unglazed cookies in an airtight container for up to three months. When ready to enjoy, thaw and glaze.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough logs for up to 2 days before slicing and baking.
Why are my cookies spreading too much?
If your cookies are spreading too much, your dough may be too warm. Try chilling it for a bit before slicing and baking.
STORAGE INSTRUCTIONS:
Store the cookies in an airtight container at room temperature for up to 5 days. If you prefer a fresher taste, keep them in the fridge and bring them to room temperature before eating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy, cinnamon-filled treats:
CONCLUSION
Soft and Chewy Cinnamon Roll Sugar Cookies are everything you love about a warm, gooey cinnamon roll — but in an easy-to-make, ready-to-eat cookie form. They are perfect for cozy mornings, festive occasions, or anytime you just need a little sweet pick-me-up. Whether you’re baking them for a holiday party or just for yourself (no shame — I do it too!), these cookies are guaranteed to bring smiles and sweet memories. So roll up those sleeves, gather your ingredients, and get ready to create a new favorite in your kitchen!
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Soft and Chewy Cinnamon Roll Sugar Cookies
Description
There’s something about the aroma of cinnamon baking in the oven that instantly feels like a warm hug. These Soft and Chewy Cinnamon Roll Sugar Cookies bring that cozy feeling to life in a sweet, irresistible treat. Inspired by classic cinnamon rolls that are often the centerpiece of leisurely weekend mornings and holiday breakfasts, these cookies capture all the comforting flavors without the wait for dough to rise.
Growing up, cinnamon rolls were a symbol of celebration — reserved for Christmas mornings, family gatherings, or the rare Saturday when we all had nothing else to do but lounge and savor each bite. This recipe marries the love for those cinnamon-laced swirls with the simplicity and ease of a sugar cookie. Whether you’re making a batch to share with neighbors during the holidays or simply treating yourself after a long day, these cookies offer a bite-sized version of a beloved classic, perfect for any time of year.
Each cookie is soft, tender, and beautifully swirled with a buttery cinnamon sugar filling that melts into the dough as it bakes. And to finish them off? A dreamy, sweet glaze drizzled over the top, giving each cookie that “just finished baking a cinnamon roll” look and feel. Trust me, once you make these, they’ll become a new tradition in your home, just like they did in mine.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
For the Cinnamon Filling:
¼ cup unsalted butter, melted
⅓ cup brown sugar
1 tablespoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Instructions
-
Cream the Butter and Sugar: Start by creaming the softened butter and granulated sugar together until light and fluffy. I always think of this step as the foundation of any good cookie — take your time and really whip them together for the best texture.
-
Add the Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract. This is when the dough really starts to smell amazing!
-
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing just until combined. The dough should be soft but not sticky.
-
Roll Out the Dough: Divide the dough in half for easier handling. On a lightly floured surface, roll each half into a rectangle about ¼ inch thick. This doesn’t have to be perfect — rustic swirls are charming!
-
Spread the Cinnamon Filling: Brush the melted butter over the rolled-out dough, then sprinkle evenly with the brown sugar and cinnamon mixture. I always save a little extra cinnamon sugar for a final sprinkle just before rolling up.
-
Roll and Slice: Carefully roll the dough into a log, just like a classic cinnamon roll. Slice into ½-inch thick cookies and place them on a baking sheet lined with parchment paper.
-
Bake: Bake at 350°F (175°C) for about 9–11 minutes, or until the edges are just set but not browned. They might look a little underbaked in the center — that’s the magic for a super soft cookie.
-
Glaze the Cookies: While the cookies are cooling, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle generously over the cooled cookies. The glaze will set into a beautiful, sweet finish.
Notes
-
Make sure the butter is truly softened, not melted — it makes a big difference in how the dough holds together.
-
You can prepare the dough logs ahead of time and freeze them. Just thaw slightly before slicing and baking.
-
Feel free to play with the glaze! A cream cheese glaze would also be heavenly.