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The Best Cinnamon Roll Cookies (Soft Cookie Recipe) Recipe

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4 from 42 reviews

These Cinnamon Roll Cookies capture all the warm, spicy goodness of classic cinnamon rolls but in a soft, easy-to-make cookie form. Browned butter creates a nutty depth of flavor, while a cinnamon-sugar spread rolled inside gives each bite that iconic sweet swirl. Finished with a light powdered sugar glaze, these cookies are perfect for a cozy treat or special occasion dessert.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 3/4 cup salted butter (for browning)
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream

Cinnamon Spread

  • 1 1/2 tbsp softened butter
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp cornstarch

Glaze

  • 1/2 cup powdered sugar
  • 2 tbsp water

Instructions

  1. Brown the Butter: Brown the salted butter in a saucepan over medium heat until it turns a golden color and releases a nutty aroma. Allow it to cool slightly before mixing it with sugar until creamy. Then, incorporate the eggs, vanilla extract, and heavy cream, mixing until smooth.
  2. Add the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, gently mixing until a soft dough forms. Be careful not to overmix to ensure tender cookies.
  3. Roll and Chill: Transfer the dough onto plastic wrap and press or roll it into a rectangular shape. Chill the dough in the refrigerator for 10 to 15 minutes to make it easier to handle.
  4. Make the Cinnamon Spread: Combine the softened butter, brown sugar, cinnamon, and cornstarch in a bowl. Mix until it forms a smooth, spreadable paste that will glide easily onto the dough without tearing it.
  5. Fill and Roll: Spread the cinnamon mixture evenly over the chilled dough, leaving about one inch clean at the top edge to allow sealing. Roll the dough tightly like a cinnamon roll, wrap it tightly again in plastic, and chill for another 20 minutes to set the shape.
  6. Slice and Coat: Slice the chilled dough log into even cookie pieces. Gently press each slice into a small puck shape and roll the sides in cinnamon sugar to add extra warmth and crunch.
  7. Bake: Preheat the oven to 350°F (175°C). Arrange the cookies on a baking sheet lined with parchment paper and bake them for 11 to 15 minutes. The edges should look set while the centers remain soft.
  8. Make the Glaze: Whisk together powdered sugar and water until it becomes a smooth, drizzly glaze that melts lightly into the warm cookies without running off excessively.
  9. Glaze and Serve: Drizzle the glaze over the warm cinnamon roll cookies. Serve them immediately with a glass of milk for the best experience enjoying these soft, flavorful treats.

Notes

  • Do not overmix the dough to maintain the cookies' soft texture.
  • Ensure the browned butter is cooled slightly before mixing with eggs to prevent cooking them.
  • Chilling the dough before rolling helps prevent tearing and makes shaping easier.
  • Adjust baking time based on cookie thickness to keep centers soft.
  • Use a cinnamon sugar mix for an extra crunchy coating on the sides of the cookies.

Find it online: https://recipethrive.com/the-best-cinnamon-roll-cookies-soft-cookie-recipe-recipe/