Soft and Chewy Cinnamon Roll Cookies

There’s something magical about the aroma of cinnamon wafting through the kitchen. It instantly brings warmth, nostalgia, and the comforting promise of a delicious treat. Growing up, cinnamon rolls were a weekend staple in my house, but they always required patience—waiting for the dough to rise, rolling it out, and baking it just right. So, when I discovered a way to capture that classic cinnamon roll flavor in a quick and easy cookie, I knew it was a game-changer.

These Soft and Chewy Cinnamon Roll Cookies are perfect for beginners because they’re simple to make, require no rolling or yeast, and come together in under an hour. They have the perfect balance of a soft, buttery cookie with swirls of cinnamon-sugar goodness. Whether you’re new to baking or just looking for an easy dessert, this recipe is foolproof and packed with flavor.

Why These Cinnamon Roll Cookies Are Special

Unlike traditional cinnamon rolls, these cookies don’t require proofing dough or dealing with sticky fillings. Instead, they use a clever trick: freezing bits of cinnamon filling before folding them into a snickerdoodle-like dough. This keeps the cinnamon perfectly swirled without it melting into the dough.

What makes these cookies stand out:

• Effortless Technique – No need to roll or layer dough like traditional cinnamon rolls.
• Soft & Chewy Texture – Thanks to cream of tartar, they stay irresistibly soft.
• Rich Cinnamon Flavor – The cinnamon-sugar filling is swirled throughout for an intense taste.
• Quick & Beginner-Friendly – Just mix, freeze, scoop, and bake!

Let’s dive into the ingredients and step-by-step process to make these irresistible treats.

Ingredients and Their Roles

For the Cinnamon Swirl Filling

• Butter – Adds richness and helps create a smooth, creamy cinnamon filling.
• Brown Sugar – Provides a deep caramel-like sweetness and helps create that gooey cinnamon roll texture.
• Cinnamon – The star of the show, bringing warmth and spice to every bite.

For the Cookie Dough

• Butter – Ensures the cookies are soft and flavorful.
• Granulated Sugar – Sweetens the dough while helping with structure.
• Eggs – Bind the ingredients together and add moisture.
• Vanilla Extract – Enhances the overall flavor and adds depth.
• All-Purpose Flour – Provides structure and stability.
• Baking Soda – Works as a leavening agent to give the cookies lift.
• Kosher Salt – Balances the sweetness and enhances flavors.
• Cream of Tartar – A key ingredient in snickerdoodles that gives the cookies their signature soft and chewy texture.

For Rolling

• Granulated Sugar & Cinnamon – The final coating that adds a slight crunch and extra cinnamon kick.

Ingredient Substitutes:

• Butter Alternative: Use coconut oil or plant-based butter for a dairy-free version.
• Brown Sugar Swap: Try coconut sugar for a slightly different flavor.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend.

Step-by-Step Instructions

Step 1: Make the Cinnamon Swirl Filling

In a mixing bowl, beat softened butter with brown sugar and cinnamon until smooth. Using a spoon, scoop small marble-sized portions onto a parchment-lined plate or tray. Place them in the freezer for about 20 minutes until firm.

Step 2: Prepare the Cookie Dough

In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs and vanilla extract, mixing until smooth. In a separate bowl, whisk together flour, baking soda, salt, and cream of tartar. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step 3: Fold in the Cinnamon Filling

Once the cinnamon filling pieces are firm, gently fold them into the dough using a spatula. Avoid using a mixer at this stage to keep the cinnamon swirls intact.

Step 4: Shape and Coat the Cookies

Scoop dough into 2-inch balls and roll each one in a mixture of cinnamon and sugar. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart.

Step 5: Bake to Perfection

Preheat the oven to 350°F (175°C) and bake the cookies for 11-12 minutes. They should look slightly underdone in the center but firm on the edges.

Step 6: Use the Spoon Trick

Immediately after taking the cookies out of the oven, use two spoons to gently push in the edges, making them thicker and rounder. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Beginner Tips and Troubleshooting

• Dough Too Sticky? Chill it for 10-15 minutes before shaping.
• Cinnamon Filling Spreading Too Much? Ensure the filling pieces are frozen solid before adding to the dough.
• Cookies Too Hard After Cooling? Remove them from the oven when they still look slightly underbaked. They will firm up as they cool.
• Want an Extra Cinnamon Kick? Add a light glaze of powdered sugar and milk on top once cooled.

Serving Suggestions

These cookies are perfect on their own, but here are a few ways to make them even better:

• With a Warm Drink: Enjoy them with a cup of coffee, chai tea, or hot chocolate.
• As a Dessert Sandwich: Add a scoop of vanilla ice cream between two cookies.
• Holiday Twist: Drizzle with cream cheese icing for a festive touch.

Storage Tips:

• Room Temperature: Keep in an airtight container for up to 3 days.
• Freezer: Store baked cookies in a ziplock bag for up to a month. Microwave for a few seconds before eating.
• Freezing the Dough: Shape into balls, roll in cinnamon sugar, and freeze. Bake straight from frozen, adding 1-2 minutes to the baking time.

Try These Cinnamon Roll Cookies and Share Your Experience

If you love the taste of cinnamon rolls but want something quick and easy, these Cinnamon Roll Cookies are the perfect solution. They’re soft, chewy, and packed with cinnamon goodness—all with a simple, no-fuss method.

Give this recipe a try, and let me know how it turns out! Drop a comment with your experience, share your own baking tips, or snap a photo and tag me on social media. Happy baking!

FAQ About Cinnamon Roll Cookies

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