Oh myy, you guys, let me tell you about these Chewy Cinnamon Roll Sugar Cookies. They are, without a shadow of a doubt, my current an-all-time favorite bake. The idea literally popped into my head one evening when I was craving the warm, gooey goodness of a cinnamon roll but, ya know, also really wanted a cookie. Why not both, right?! It took a few… uh… experimental batches (my family were very patient taste-testers, bless ‘em!), a bit of fiddling with the cinnamon swirl so it didn’t just disappear, and really dialing in that perfect soft, chewy texture, but WOW. I finally cracked the code! These cookies are like a warm hug – buttery, perfectly sweet, bursting with cinnamon, and ridiculously soft. One bite, and you’ll be asking, “Where have you BEEN all my life, you glorious cookie?!”
Your Shopping List: The Dream Team Ingredients
Alright, let’s talk ingredients. Getting these right is like assembling your favorite superhero team – each one has a special power that makes these Chewy Cinnamon Roll Sugar Cookies totally epic. And don’t worry, I’ve got a few swap ideas if your pantry is being a bit cheeky.
For the Sugar Cookie Dough (aka the main event!):
- Unsalted Butter (1 cup / 226g): Needs to be soft, like you could gently press your finger into it – not a greasy melted puddle! This is super important for the cookie’s final texture. Quick tip: If you’ve only got salted butter, just cut back the salt in the recipe by about 1/4 teaspoon. No biggie!
- Granulated Sugar (1 cup / 200g): Gives us that classic sweet, tender crumb we all love in a sugar cookie.
- Light Brown Sugar (1/2 cup / 100g, make sure you pack it in!): My secret weapon! This adds a delicious hint of molasses and amps up the chewiness factor like you wouldn’t believe. It’s what makes these cookies extra special. Can I swap? Sure! Dark brown sugar will give an even deeper flavor. If you ONLY have white sugar, it’ll work, but you might miss a tiny bit of that glorious chew.
- Large Egg (1): Our trusty binder! Room temp if you remember, but don’t stress if not.
- Vanilla Extract (2 whole teaspoons!): Go for the good stuff – pure vanilla extract. It adds that cozy, can’t-quite-put-your-finger-on-it deliciousness.
- All-Purpose Flour (2 ¾ cups / 330g): The foundation of our cookie kingdom. When you measure, gently spoon it into your cup and level it off. Don’t just dig the cup in the bag, or you’ll get too much! Gluten-free friends: I’ve had a TON of messages about this, and after some experimenting (and a few crumbly fails, oops!), a good quality 1:1 gluten-free baking flour blend works like a charm!
- Cornstarch (2 teaspoons): Another little trick up my sleeve for unbelievably soft cookies. Seriously, it’s magic.
- Baking Soda (1 teaspoon): Gives our cookies a little oomph.
- Salt (1/2 teaspoon): You need salt in sweet things! It just makes all the other flavors pop.
For that Heavenly Cinnamon Swirl Filling:
- Unsalted Butter (1/4 cup / 57g, melted this time): This helps that yummy cinnamon sugar get all cozy with the dough.
- Light Brown Sugar (1/2 cup / 100g, packed down again): More chewy goodness and that lovely caramel note.
- Ground Cinnamon (2 BIG tablespoons): This is where the cinnamon roll magic happens! Use a good quality one if you can – you can really taste the difference. If you’re a cinnamon fiend like me, an extra pinch won’t hurt!
- All-Purpose Flour (1 tablespoon): Just a touch to help thicken the filling so it behaves itself in the oven.
For the Cream Cheese Icing (because, duh, it’s essential!):
- Cream Cheese (4 oz / 113g, nice and soft): For that classic tang we all adore on a cinnamon roll.
- Unsalted Butter (2 tablespoons / 28g, soft again): Makes the icing extra rich and dreamy smooth.
- Powdered Sugar (1 cup / 120g, give it a sift!): Sweetness, obviously, and helps get that perfect icing texture. Sifting = no annoying lumps!
- Vanilla Extract (1/2 teaspoon): Just a little something extra.
- Milk or Cream (1-2 teaspoons, or as needed): To get it to that perfect, drizzle-able consistency.
Let’s Talk Timing: Making Your Chewy Cinnamon Roll Sugar Cookies Dreams Come True!
Okay, real talk: how long until you can stuff these Chewy Cinnamon Roll Sugar Cookies in your face? I get it, patience is hard when cookies are involved! But trust me, a little bit of chill time makes ALL the difference.
- Get Ready Time (Prep): Budget about 30-40 minutes. This is for mixing up the dough and that gorgeous cinnamon swirl. Put on some tunes, enjoy the process!
- Chill Out Time (Super Important!): At least 2 hours in the fridge. Honestly? If you can manage it, letting the dough logs chill overnight is the GOLD standard. It stops the cookies from spreading into sad, flat blobs and makes them way easier to cut. I usually make the dough the night before I want to bake – future me is always super grateful.
- Bake Time: Just 10-12 minutes for each tray. You’re looking for those beautiful, lightly golden edges.
- Cool & Drizzle Time: Give ’em about 20-30 minutes to cool down before you get your icing game on.
- Total Time (with the must-do chill): Around 3 hours, give or take. But hey, a lot of that is just waiting time, perfect for daydreaming about those delicious cookies!
Your Step-by-Step Guide to Cookie Nirvana: Let’s Make Some Chewy Cinnamon Roll Sugar Cookies!
Apron on? Sleeves rolled up? Awesome! Let’s bake these incredible Chewy Cinnamon Roll Sugar Cookies step-by-step. I’ll share all my little secrets along the way!
Step 1: Butter & Sugar Party!
In a big bowl (or your stand mixer if you’re feeling fancy – paddle attachment, please!), beat the soft unsalted butter, granulated sugar, and that lovely packed light brown sugar together. Let ’em whirl on medium speed for a good 2-3 minutes. You want it to look light, fluffy, and almost cloud-like. Seriously, don’t rush this bit; it whips air into the dough and is a game-changer for texture! My little nudge: Don’t forget to scrape down the sides of your bowl a couple of times so everyone joins the party.
Step 2: Egg & Vanilla Time!
Crack in your egg and pour in that wonderful vanilla extract. Beat it all up again on medium speed for about another minute. It should look super smooth and even more delicious now.
Step 3: The Dry Crew Assembles!
In a different bowl (a medium one will do), whisk together your all-purpose flour, cornstarch (hello, softness!), baking soda, and salt. Just a quick whisk to make sure it’s all mixed evenly – nobody wants a rogue clump of baking soda in their cookie! (Trust me, I’ve been there. It’s… an experience.)
Step 4: Let’s Make Some Dough!
Okay, time to introduce the dry ingredients to the wet ones! Add the flour mixture to your butter mixture in a few goes – maybe thirds? Mix on LOW speed. We want to mix just until the flour streaks disappear. If you overmix now, your cookies might get tough, and we’re all about that perfect Chewy Cinnamon Roll Sugar Cookies texture. The dough will be soft, and that’s exactly what we want!
Step 5: Whip Up That Cinnamon Dream Filling!
In a small bowl, stir together your melted butter, packed light brown sugar, that gorgeous ground cinnamon, and the tablespoon of flour. Mix it up until it’s like a thick, incredibly fragrant paste. The smell alone is worth it! Try – and I know it’s hard – not to just eat this with a spoon. We need it for the cookies!
Step 6: The Swirl, Roll, and Chill Maneuver!
This is where the real fun begins! Split your cookie dough in half. Grab a piece of parchment paper, lightly flour it, and roll out one half of the dough into a rectangle – aim for something like 12×8 inches and about 1/4 inch thick. Spread half of that incredible cinnamon filling all over the dough, but leave a little 1/2-inch border along one of the long sides (this helps it seal). Now, carefully, starting from the other long side, roll that dough up into a snug little log. The parchment paper can help you lift and roll. Wrap your log up tightly in plastic wrap. Do the same thing with the other half of the dough and the rest of the filling. Now, for the magic trick: CHILL THOSE LOGS. In the fridge. For AT LEAST 2 hours. I know, I know, waiting is the worst! But if you can let them hang out overnight, they slice like an absolute dream. This chilling is non-negotiable for achieving the best Chewy Cinnamon Roll Sugar Cookies – it stops them spreading too much and makes the flavors really meld.
Step 7: Slice ‘Em and Bake ‘Em!
Okay, oven time! Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper – seriously, it’s your best friend for easy cleanup and perfectly baked cookie bottoms. Once your dough logs are good and firm (give ’em a poke!), take one out. Unwrap it, and with a sharp knife, slice it into cookies about 1/2 inch thick. You should get around 12-15 cookies from each log. Pop your cookie slices onto your prepared baking sheets. Give ’em a little space – about 2 inches apart – because they like to spread out a bit and get comfy. Bake for 10-12 minutes. You’re looking for the edges to be just turning a light golden brown, and the centers should still look a tad soft. They’ll keep baking a smidge on the hot pan. My personal secret: I pull mine around the 10-minute mark for ultimate chew-factor!
Step 8: Cool Down & Get Your Drizzle On! (The Best Part!)
Let your beautiful cookies cool on the baking sheets for 5-10 minutes. This is important – they’re a bit delicate when they first come out. Then, gently move them to a wire rack to cool down completely. While those amazing Chewy Cinnamon Roll Sugar Cookies are chilling (again!), let’s make that dreamy cream cheese icing. (You’re making the icing, right? RIGHT?!) In a medium bowl, beat your softened cream cheese and softened butter together until they’re super smooth. Then, gradually beat in the sifted powdered sugar until it’s all friends. Stir in the vanilla. If your icing is looking a bit too thick, add a tiny splash of milk or cream, one teaspoon at a time, until it’s just right for drizzling. Once those cookies are totally cool (patience, grasshopper!), go wild with that icing! You can use a piping bag if you’re feeling fancy, or just a spoon or even a fork for a more rustic, homemade vibe. Both look and taste soo good!
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How to Show Off Your Chewy Cinnamon Roll Sugar Cookies (Besides Eating Them All!)
Alright, you’ve baked a batch of pure joy. Now what? Besides, you know, eating them straight off the cooling rack (no judgment here!). These Chewy Cinnamon Roll Sugar Cookies are stars on their own, perfect with a cup of tea or coffee, or a big ol’ glass of milk. But if you wanna get extra with it:
- Warm & Utterly Gooey: Oh. My. Gosh. Pop one in the microwave for just 5-7 seconds. The cookie gets even softer, the cinnamon swirl melts a bit… it’s heaven. Pure, unadulterated cookie heaven.
- Ice Cream Sandwich Glory: Listen to me. Take two (cooled!) cookies. Slap a scoop of good vanilla bean ice cream in between. Gently squish. Prepare for your mind to be BLOWN. A little extra cinnamon sprinkled on top? Yes, please.
- Holiday Platter Superstars: These cookies are absolute showstoppers on any holiday spread. That swirl is just so inviting, and the smell? Forget about it. I’ve heard from SO many of you that these are always the first cookies to vanish at parties!
- Gift a Little Happiness: Tuck a few into a cute bag, tie a ribbon around it, and boom – you’ve got the most heartwarming, delicious homemade gift. Your friends and family will adore you (even more than they already do!). These Chewy Cinnamon Roll Sugar Cookies are basically edible love.
- Your Own Personal Coffee Shop: Arrange a couple on your prettiest plate, brew your favorite coffee or tea, and suddenly your kitchen is the trendiest café in town. Pajamas optional, but highly encouraged.
Seriously, I’m Obsessed: Why These Chewy Cinnamon Roll Sugar Cookies Own My Heart
Okay, I’m not even being dramatic when I say these Chewy Cinnamon Roll Sugar Cookies have a permanent, VIP spot in my recipe collection (and my heart, let’s be real). It’s more than just a cookie, you guys. It’s that incredible, satisfying chew of a top-tier sugar cookie having a beautiful baby with the warm, spicy hug of a cinnamon roll. Every single bite is a little moment of pure joy. And the process! Rolling out the dough, seeing those gorgeous swirls, and that AHHH-MAZING smell that fills your whole house? It’s just the best. I truly, truly think these cookies are a game-changer. So please, from the bottom of my cookie-loving heart, I really hope you give this recipe a go. And when you do – YOU HAVE TO – come back and tell me EVERYTHING in the comments below! Did you tweak anything? Did they disappear in minutes? Did your family crown you a baking legend? I live for your Chewy Cinnamon Roll Sugar Cookies stories! Happy baking, my friends!
Chewy Cinnamon Roll Sugar Cookies
Make soft homemade Chewy Cinnamon Roll Sugar Cookies with an easy recipe! Features a cinnamon swirl & cream cheese icing. Discover the joy!
Ingredients
- 1 cup (226g) Unsalted Butter softened
- 1 cup (200g) Granulated Sugar
- 1/2 cup (100g) Light Brown Sugar packed
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 2 ¾ cups (330g) All-Purpose Flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 cup (57g) Unsalted Butter melted
- 1/2 cup (100g) Light Brown Sugar packed
- 2 tablespoons Ground Cinnamon
- 1 tablespoon All-Purpose Flour
- 4 oz (113g) Cream Cheese softened (Optional)
- 2 tablespoons (28g) Unsalted Butter softened (Optional)
- 1 cup (120g) Powdered Sugar sifted (Optional)
- 1/2 teaspoon Vanilla Extract (Optional)
- 1-2 teaspoons Milk or Cream as needed (Optional)
Instructions
Step 1: Butter & Sugar Party!
In a big bowl (or your stand mixer if you’re feeling fancy – paddle attachment, please!), beat the soft unsalted butter, granulated sugar, and that lovely packed light brown sugar together. Let ’em whirl on medium speed for a good 2-3 minutes. You want it to look light, fluffy, and almost cloud-like. Seriously, don’t rush this bit; it whips air into the dough and is a game-changer for texture! My little nudge: Don’t forget to scrape down the sides of your bowl a couple of times so everyone joins the party.
Step 2: Egg & Vanilla Time!
Crack in your egg and pour in that wonderful vanilla extract. Beat it all up again on medium speed for about another minute. It should look super smooth and even more delicious now.
Step 3: The Dry Crew Assembles!
In a different bowl (a medium one will do), whisk together your all-purpose flour, cornstarch (hello, softness!), baking soda, and salt. Just a quick whisk to make sure it’s all mixed evenly – nobody wants a rogue clump of baking soda in their cookie! (Trust me, I’ve been there. It’s… an experience.)
Step 4: Let’s Make Some Dough!
Okay, time to introduce the dry ingredients to the wet ones! Add the flour mixture to your butter mixture in a few goes – maybe thirds? Mix on LOW speed. We want to mix just until the flour streaks disappear. If you overmix now, your cookies might get tough, and we’re all about that perfect Chewy Cinnamon Roll Sugar Cookies texture. The dough will be soft, and that’s exactly what we want!
Step 5: Whip Up That Cinnamon Dream Filling!
In a small bowl, stir together your melted butter, packed light brown sugar, that gorgeous ground cinnamon, and the tablespoon of flour. Mix it up until it’s like a thick, incredibly fragrant paste. The smell alone is worth it! Try – and I know it’s hard – not to just eat this with a spoon. We need it for the cookies!
Step 6: The Swirl, Roll, and Chill Maneuver!
This is where the real fun begins! Split your cookie dough in half. Grab a piece of parchment paper, lightly flour it, and roll out one half of the dough into a rectangle – aim for something like 12×8 inches and about 1/4 inch thick. Spread half of that incredible cinnamon filling all over the dough, but leave a little 1/2-inch border along one of the long sides (this helps it seal). Now, carefully, starting from the other long side, roll that dough up into a snug little log. The parchment paper can help you lift and roll. Wrap your log up tightly in plastic wrap. Do the same thing with the other half of the dough and the rest of the filling. Now, for the magic trick: CHILL THOSE LOGS. In the fridge. For AT LEAST 2 hours. I know, I know, waiting is the worst! But if you can let them hang out overnight, they slice like an absolute dream. This chilling is non-negotiable for achieving the best Chewy Cinnamon Roll Sugar Cookies – it stops them spreading too much and makes the flavors really meld.
Step 7: Slice ‘Em and Bake ‘Em!
Okay, oven time! Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper – seriously, it’s your best friend for easy cleanup and perfectly baked cookie bottoms. Once your dough logs are good and firm (give ’em a poke!), take one out. Unwrap it, and with a sharp knife, slice it into cookies about 1/2 inch thick. You should get around 12-15 cookies from each log. Pop your cookie slices onto your prepared baking sheets. Give ’em a little space – about 2 inches apart – because they like to spread out a bit and get comfy. Bake for 10-12 minutes. You’re looking for the edges to be just turning a light golden brown, and the centers should still look a tad soft. They’ll keep baking a smidge on the hot pan. My personal secret: I pull mine around the 10-minute mark for ultimate chew-factor!
Step 8: Cool Down & Get Your Drizzle On! (The Best Part!)
Let your beautiful cookies cool on the baking sheets for 5-10 minutes. This is important – they’re a bit delicate when they first come out. Then, gently move them to a wire rack to cool down completely. While those amazing Chewy Cinnamon Roll Sugar Cookies are chilling (again!), let’s make that dreamy cream cheese icing. (You’re making the icing, right? RIGHT?!) In a medium bowl, beat your softened cream cheese and softened butter together until they’re super smooth. Then, gradually beat in the sifted powdered sugar until it’s all friends. Stir in the vanilla. If your icing is looking a bit too thick, add a tiny splash of milk or cream, one teaspoon at a time, until it’s just right for drizzling. Once those cookies are totally cool (patience, grasshopper!), go wild with that icing! You can use a piping bag if you’re feeling fancy, or just a spoon or even a fork for a more rustic, homemade vibe. Both look and taste so good!
Notes
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Nutrition Information:
Yield: 24-30 servingsAmount Per Serving:Calories: Approximately 225 calories
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