I took everything I love about gooey cinnamon rolls and tucked it into a soft, chewy sugar cookie with a sweet cinnamon swirl. One bite, and these cookies just might steal the spotlight from the dessert table.
I’m obsessed with these Cinnamon Roll Sugar Cookies because they hit that sweet spot between bakery cookie and sticky cinnamon roll without being fussy. The centers stay soft and chewy, the edges get just enough bite, and the swirl of brown sugar and ground cinnamon gives every bite that cinnamon-roll pull I always want.
But in cookie form, which makes them even more dangerous. I love them for holiday trays, party plates, Tuesday cravings, all of it.
And that glossy drizzle on top? Totally necessary.
Not optional in my house. These disappear, and I never pretend to be surprised.
Ingredients
- All-purpose flour gives the cookies structure, but they still stay tender.
- Baking powder adds a little lift, so they’re soft, not dense.
- Salt keeps the sweetness from tasting flat or way too much.
- Butter brings that rich, bakery-style flavor you’ll want in every bite.
- Granulated sugar makes the cookie sweet with those lightly crisp edges.
- Egg helps hold everything together and keeps the texture chewy.
- Vanilla adds cozy flavor, because plain sugar cookies need backup.
- Sour cream or Greek yogurt keeps them soft and a little tangy.
- Brown sugar makes the cinnamon filling gooey, warm, and caramel-like.
- Cinnamon is the whole cinnamon roll vibe, basically.
- Melted butter helps the filling spread and taste extra rich.
- Powdered sugar makes that sweet glaze smooth and classic.
- Milk thins the glaze so it drizzles instead of clumps.
- Plus, vanilla in the glaze makes it taste less like straight sugar.
Ingredient Quantities
- 2 1/4 cups (280 g) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream or plain Greek yogurt
- 1/3 cup (66 g) packed light brown sugar for the cinnamon filling
- 2 teaspoons ground cinnamon for the filling
- 2 tablespoons unsalted butter, melted, for the filling
- 1 cup (120 g) powdered sugar for the glaze
- 2 to 3 tablespoons milk for the glaze
- 1/2 teaspoon vanilla extract for the glaze
How to Make this
1. Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.
2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt in a bowl; set aside.
3. In a large bowl, cream 1/2 cup (113 g) room temperature unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes.
4. Beat in 1 large room temperature egg, 1 teaspoon vanilla extract, and 2 tablespoons sour cream or plain Greek yogurt until smooth and combined.
5. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms; do not overmix.
6. On a lightly floured surface, roll the dough into a rectangle about 10 by 12 inches and roughly 1/4 inch thick.
7. Make the filling by combining 1/3 cup (66 g) packed light brown sugar, 2 teaspoons ground cinnamon, and 2 tablespoons melted unsalted butter; spread the filling evenly over the dough rectangle.
8. Starting from a long edge, tightly roll the dough into a log, pinch the seam to seal, then chill the log for 20 to 30 minutes to firm up slightly.
9. Slice the chilled log into 1/2 inch to 3/4 inch rounds, place the cookies 2 inches apart on the prepared sheets, and bake 9 to 12 minutes until edges are set but centers remain soft; cool on the pan 5 minutes then transfer to a wire rack.
10. Whisk together 1 cup (120 g) powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth; drizzle or spread over cooled cookies and allow glaze to set before serving.
Equipment Needed
1. Oven and two baking sheets lined with parchment paper or silicone mats
2. Large mixing bowl and medium bowl
3. Electric mixer or sturdy whisk and a wooden spoon or rubber spatula
4. Measuring cups and spoons and a kitchen scale (optional for grams)
5. Rolling pin and lightly floured work surface
6. Bench scraper or sharp knife for slicing the chilled log
7. Small bowl and whisk for the glaze and filling
8. Wire cooling rack
FAQ
Soft And Chewy Cinnamon Roll Sugar Cookies Recipe Substitutions and Variations
- All purpose flour: use a 1-to-1 gluten free baking blend for a gluten free cookie; or substitute cake flour by replacing 2 tablespoons of AP flour per cup with cornstarch for a slightly more tender crumb.
- Unsalted butter: swap with equal-weight solid coconut oil for a dairy free option, or use stick margarine for similar spread and texture.
- Large egg: replace with a flax egg for vegan baking by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let sit until gelled; or use 1/4 cup unsweetened applesauce for a softer, slightly denser cookie.
- Packed light brown sugar (for filling): if unavailable, use 1/3 cup granulated sugar plus 1 tablespoon molasses, or substitute coconut sugar 1:1 for a deeper, caramel note.
Pro Tips
1. Chill the rolled log long enough so slices hold their shape. If the dough feels too soft when you slice it, pop the whole log back in the fridge for another 10 to 15 minutes. Cold dough gives cleaner rounds and less spreading in the oven.
2. Score the dough gently before slicing to keep spiral edges neat. Press a thin bench scraper or sharp knife into the seam to make a shallow guide, then slice with a serrated knife using a gentle sawing motion so the filling stays put.
3. Watch the bake, not just the clock. Remove cookies once the edges are set and just starting to color while the centers still look slightly soft. They will firm up as they cool and you avoid overbaking dry interiors.
4. Make the glaze adjustable for temperature and texture. Start with less milk and whisk to a thick pourable consistency; add a teaspoon more milk at a time if you need the glaze thinner. For extra shine and flavor, warm the glaze briefly and brush on while still slightly warm.
Soft And Chewy Cinnamon Roll Sugar Cookies Recipe
I took everything I love about gooey cinnamon rolls and tucked it into a soft, chewy sugar cookie with a sweet cinnamon swirl. One bite, and these cookies just might steal the spotlight from the dessert table.
12
servings
298
kcal
Equipment: 1. Oven and two baking sheets lined with parchment paper or silicone mats
2. Large mixing bowl and medium bowl
3. Electric mixer or sturdy whisk and a wooden spoon or rubber spatula
4. Measuring cups and spoons and a kitchen scale (optional for grams)
5. Rolling pin and lightly floured work surface
6. Bench scraper or sharp knife for slicing the chilled log
7. Small bowl and whisk for the glaze and filling
8. Wire cooling rack
Ingredients
-
2 1/4 cups (280 g) all purpose flour
-
1 teaspoon baking powder
-
1/4 teaspoon salt
-
1/2 cup (113 g) unsalted butter, room temperature
-
1 cup (200 g) granulated sugar
-
1 large egg, room temperature
-
1 teaspoon vanilla extract
-
2 tablespoons sour cream or plain Greek yogurt
-
1/3 cup (66 g) packed light brown sugar for the cinnamon filling
-
2 teaspoons ground cinnamon for the filling
-
2 tablespoons unsalted butter, melted, for the filling
-
1 cup (120 g) powdered sugar for the glaze
-
2 to 3 tablespoons milk for the glaze
-
1/2 teaspoon vanilla extract for the glaze
Directions
- Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.
- Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt in a bowl; set aside.
- In a large bowl, cream 1/2 cup (113 g) room temperature unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes.
- Beat in 1 large room temperature egg, 1 teaspoon vanilla extract, and 2 tablespoons sour cream or plain Greek yogurt until smooth and combined.
- Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms; do not overmix.
- On a lightly floured surface, roll the dough into a rectangle about 10 by 12 inches and roughly 1/4 inch thick.
- Make the filling by combining 1/3 cup (66 g) packed light brown sugar, 2 teaspoons ground cinnamon, and 2 tablespoons melted unsalted butter; spread the filling evenly over the dough rectangle.
- Starting from a long edge, tightly roll the dough into a log, pinch the seam to seal, then chill the log for 20 to 30 minutes to firm up slightly.
- Slice the chilled log into 1/2 inch to 3/4 inch rounds, place the cookies 2 inches apart on the prepared sheets, and bake 9 to 12 minutes until edges are set but centers remain soft; cool on the pan 5 minutes then transfer to a wire rack.
- Whisk together 1 cup (120 g) powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth; drizzle or spread over cooled cookies and allow glaze to set before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 78g
- Total number of serves: 12
- Calories: 298kcal
- Fat: 10.3g
- Saturated Fat: 6.3g
- Trans Fat: 0.13g
- Polyunsaturated: 0.38g
- Monounsaturated: 2.5g
- Cholesterol: 41.6mg
- Sodium: 97mg
- Potassium: 39mg
- Carbohydrates: 50.5g
- Fiber: 1g
- Sugar: 32.3g
- Protein: 3.2g
- Vitamin A: 110IU
- Vitamin C: 0mg
- Calcium: 13mg
- Iron: 0.41mg
