I made cinnamon-roll sugar cookies that are absurdly soft and chewy, and if you love Easy Homemade Baking Recipes you will actually fight me for the last one.

Jump to Recipe

I am obsessed with these soft and chewy Cinnamon Roll Sugar Cookies. I love that they hit that cinnamon roll mood without needing a morning shift.

These are my go-to when I want Desserts That Everyone Loves but also something easy and a little silly. I adore the buttery pull and the swirl of ground cinnamon that makes each bite sing.

Easy Homemade Baking Recipes? Yeah, this feels like that, no fuss, big payoff.

But the best part is the texture. Soft, chewy, a little gooey.

Pure cookie bliss. I want them all the time, every single day, no regrets.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: the cookie backbone, gives structure but keeps them soft when not overworked.
Baking powder: lifts things up so cookies stay pillowy, not flat and sad.
Baking soda: helps browning and chew, reacts with brown sugar for tender crumb.
Fine salt: balances sweetness, makes the cinnamon actually pop instead of cloying.
Unsalted butter: richness and real buttery flavor, makes edges gently crisp.
Granulated sugar: sweetness and light crunch, helps cookies spread just right.
Light brown sugar: adds molasses notes and keeps cookies moist and chewy.
Large egg: structure and a little protein, helps cookies hold together.
Egg yolk: extra fat for richness and chew, keeps everything tender.
Vanilla extract: warm, cozy background flavor that pulls it all together.
Sour cream or yogurt: Basically, the cheat for extra chew and soft crumb.
Melted butter for filling: coats cinnamon-sugar, helps roll and brown the swirls.
Brown sugar for filling: sticky, caramel-like center that makes them taste like rolls.
Ground cinnamon: warm spice punch, use more if you like big cinnamon flavor.
Powdered sugar glaze: extra sweetness and gloss, makes them feel bakery-level.
Milk or cream for glaze: thins glaze so it drips and sets nicely.
Vanilla in glaze: adds warmth so the glaze isn’t just sugary plain.
Pinch of salt in glaze: cuts sweetness so you actually taste the cinnamon.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1 large egg plus 1 egg yolk, room temperature

2 teaspoons vanilla extract

2 tablespoons sour cream or plain yogurt (for extra chew)

For the cinnamon roll filling: 3 tablespoons unsalted butter, melted

1/3 cup (70 g) packed light brown sugar for the filling

2 tablespoons ground cinnamon (adjust to taste)

Optional glaze: 1 cup (120 g) powdered sugar

Optional glaze: 1 to 2 tablespoons milk or cream

Optional glaze: 1/2 teaspoon vanilla extract and a pinch of salt

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl. Set aside.

3. In a large bowl cream 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and a little fluffy, it does not have to be perfect. Beat in 1 large egg plus 1 egg yolk, then stir in 2 teaspoons vanilla extract and 2 tablespoons sour cream or plain yogurt for extra chew. Scrape the sides.

4. Add the dry ingredients to the wet in two additions, mixing until just combined. Don’t overmix or the cookies will get tough.

5. Divide the dough in half and working between two sheets of parchment roll each half into a rectangle about 8×10 inches and roughly 1/4 inch thick. If the dough is sticky chill 10 minutes first. Use flour on the rolling pin if needed.

6. Make the cinnamon roll filling by mixing 3 tablespoons melted unsalted butter with 1/3 cup (70 g) packed light brown sugar and 2 tablespoons ground cinnamon (adjust to taste). Spread the filling evenly over each rectangle, leaving a tiny border.

7. Roll each rectangle tightly from the long side into a log, using the parchment to help. Wrap logs in plastic and chill at least 30 minutes to firm up, longer if you have time.

8. When firm, slice the logs into 1/2 inch to 3/4 inch rounds and place on the prepared sheets about 1 1/2 inches apart. They will spread a bit. Bake 10 to 12 minutes or until the edges are set but centers still soft. Let cool on the sheet for 5 minutes, then transfer to a rack.

9. For the optional glaze whisk 1 cup (120 g) powdered sugar with 1 to 2 tablespoons milk or cream, 1/2 teaspoon vanilla extract and a pinch of salt until smooth. Drizzle over cooled cookies. Store in an airtight container for up to 4 days.

Equipment Needed

1. Stand or hand mixer with paddle or beaters, for creaming butter and sugars (or just a sturdy spoon if you wanna sweat)
2. Large mixing bowls (one for dry, one for wet)
3. Measuring cups and spoons for dry and wet ingredients
4. Kitchen scale for accurate flour and sugar weights (recommended but not required)
5. Rolling pin, dusted with flour when needed
6. Parchment paper and two baking sheets
7. Sharp knife or bench scraper to slice the chilled logs evenly
8. Plastic wrap for wrapping the logs while they chill
9. Wire cooling rack and a small bowl plus whisk or fork for the optional glaze

FAQ

Q: Can I make the dough ahead or freeze it? A: Yes. You can chill the dough up to 48 hours before baking, tightly wrapped. For longer storage, freeze the dough log or unbaked cookie rounds up to 3 months; thaw overnight in the fridge before baking. If frozen with the filling rolled in, you may need an extra minute or two in the oven.

Q: Why is there an extra egg yolk and sour cream? A: The extra yolk and the sour cream add fat and moisture so the cookies stay soft and chewy, not cakey. If you skip the sour cream, use plain yogurt instead. If you must skip the yolk, expect slightly less chew and richness.

Q: My cookies spread too much, how do I keep them thick and puffy? A: Chill the shaped cookies 15 to 30 minutes before baking so the butter firms up. Also check your oven temp with a thermometer; too low and cookies spread. Use room temp, not melted, butter in the dough and don't overmix after adding flour.

Q: How do I get a good cinnamon roll swirl inside each cookie? A: Roll the dough into a rough rectangle about 1/4 inch thick, brush melted butter, sprinkle the cinnamon sugar evenly, then roll tightly from the long side into a log. Chill the log 20 to 30 minutes so it firms, then slice with a sharp knife. If the filling leaks while rolling, press the seam closed and chill again.

Q: Can I use light or dark brown sugar interchangeably in the filling? A: Yes, both work. Dark brown sugar gives a deeper molasses flavor, light is milder. Either one still makes a great cinnamon swirl.

Q: How thick should the glaze be and how do I get it smooth? A: Aim for a pourable but not runny glaze. Start with 1 tablespoon milk, whisk into the powdered sugar and add more little by little till it coats a spoon. Stir in the vanilla and a pinch of salt. If it’s too thin, add more powdered sugar; too thick, add milk by drops.

Soft And Chewy Cinnamon Roll Sugar Cookies Recipe Substitutions and Variations

All purpose flour (2 1/4 cups / 280 g): swap 1:1 with a pastry flour or 50/50 all purpose + cake flour for a softer, less dense cookie. If you need gluten free use a 1-to-1 gluten free flour blend (make sure it contains xanthan or add 1/4 teaspoon xanthan gum).
Unsalted butter (1 cup / 226 g): use the same amount of salted butter but drop the added salt in the recipe. For a dairy-free option use vegan stick butter, same weight, and chill slightly before creaming so the dough holds up.
Sour cream or plain yogurt (2 tablespoons): swap with an equal amount of buttermilk or 2 tablespoons mayonnaise in a pinch for extra chew, or use coconut yogurt for dairy-free. May change flavor a little but will keep chewiness.
Powdered sugar for glaze (1 cup / 120 g): replace with 3/4 cup confectioners sugar + 1 to 2 teaspoons cornstarch if you want a stiffer glaze, or use a simple cream cheese glaze (2 oz cream cheese softened + 1/2 cup powdered sugar + splash milk) for tangy richness.

Pro Tips

– Chill the dough longer if it feels too soft. It’s easier to roll neat rectangles when the butter is firm, and chilled logs slice cleaner so the spirals stay pretty in the oven.

– Don’t over flour the surface. A light dusting on the pin only, otherwise the dough dries out and the cookies lose chew. If it sticks, lift the parchment and slide it under, then roll.

– Use a sharp serrated knife or unflavored dental floss to slice the log, pressing gently. A blunt knife squashes the spirals, but floss gives a cleaner cut without tearing.

– Watch the baking time closely, every oven is different. Pull them when edges are set and centers still look soft, they firm up while cooling. Overbaking makes them dry, underbaking keeps them gooey in a good way.

Soft And Chewy Cinnamon Roll Sugar Cookies Recipe

Recipe by James Level

0.0 from 0 votes

I made cinnamon-roll sugar cookies that are absurdly soft and chewy, and if you love Easy Homemade Baking Recipes you will actually fight me for the last one.

Servings

servings

Calories

402

kcal

Equipment: 1. Stand or hand mixer with paddle or beaters, for creaming butter and sugars (or just a sturdy spoon if you wanna sweat)
2. Large mixing bowls (one for dry, one for wet)
3. Measuring cups and spoons for dry and wet ingredients
4. Kitchen scale for accurate flour and sugar weights (recommended but not required)
5. Rolling pin, dusted with flour when needed
6. Parchment paper and two baking sheets
7. Sharp knife or bench scraper to slice the chilled logs evenly
8. Plastic wrap for wrapping the logs while they chill
9. Wire cooling rack and a small bowl plus whisk or fork for the optional glaze

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg plus 1 egg yolk, room temperature
2 teaspoons vanilla extract
2 tablespoons sour cream or plain yogurt (for extra chew)
For the cinnamon roll filling: 3 tablespoons unsalted butter, melted
1/3 cup (70 g) packed light brown sugar for the filling
2 tablespoons ground cinnamon (adjust to taste)
Optional glaze: 1 cup (120 g) powdered sugar
Optional glaze: 1 to 2 tablespoons milk or cream
Optional glaze: 1/2 teaspoon vanilla extract and a pinch of salt

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl. Set aside.
In a large bowl cream 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and a little fluffy, it does not have to be perfect. Beat in 1 large egg plus 1 egg yolk, then stir in 2 teaspoons vanilla extract and 2 tablespoons sour cream or plain yogurt for extra chew. Scrape the sides.
Add the dry ingredients to the wet in two additions, mixing until just combined. Don’t overmix or the cookies will get tough.
Divide the dough in half and working between two sheets of parchment roll each half into a rectangle about 8×10 inches and roughly 1/4 inch thick. If the dough is sticky chill 10 minutes first. Use flour on the rolling pin if needed.
Make the cinnamon roll filling by mixing 3 tablespoons melted unsalted butter with 1/3 cup (70 g) packed light brown sugar and 2 tablespoons ground cinnamon (adjust to taste). Spread the filling evenly over each rectangle, leaving a tiny border.
Roll each rectangle tightly from the long side into a log, using the parchment to help. Wrap logs in plastic and chill at least 30 minutes to firm up, longer if you have time.
When firm, slice the logs into 1/2 inch to 3/4 inch rounds and place on the prepared sheets about 1 1/2 inches apart. They will spread a bit. Bake 10 to 12 minutes or until the edges are set but centers still soft. Let cool on the sheet for 5 minutes, then transfer to a rack.
For the optional glaze whisk 1 cup (120 g) powdered sugar with 1 to 2 tablespoons milk or cream, 1/2 teaspoon vanilla extract and a pinch of salt until smooth. Drizzle over cooled cookies. Store in an airtight container for up to 4 days.

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: 93g
Total number of serves: 12
Calories: 402kcal
Fat: 19.4g
Saturated Fat: 11.9g
Trans Fat: 0.71g
Polyunsaturated: 0.75g
Monounsaturated: 5g
Cholesterol: 79mg
Sodium: 190mg
Potassium: 38mg
Carbohydrates: 54.6g
Fiber: 0.8g
Sugar: 36.8g
Protein: 3.2g
Vitamin A: 192IU
Vitamin C: 0mg
Calcium: 8mg
Iron: 0.38mg

Soft And Chewy Cinnamon Roll Sugar Cookies Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Soft And Chewy Cinnamon Roll Sugar Cookies Recipe Substitutions and Variations

Pro Tips