Soft and chewy cinnamon roll sugar cookies are the ultimate way to bring the comforting, spice-laced goodness of a classic cinnamon roll into a handheld treat. These cookies deliver a tender bite that practically melts on your tongue, thanks to the rich blend of butter and brown sugar harmonizing with a swirl of warm cinnamon. With every bite, you’ll taste that cozy, nostalgic flavor—think of the way a steaming cinnamon roll tastes on a crisp morning, but in a simpler, easier-to-share form. The cookie dough itself is buttery and slightly tangy from the sour cream, making each bite pillowy soft and incredibly chewy. And since these cookies are rolled in a sweet cinnamon-sugar coating before baking, you get a delightful crackle of sugary crunch giving way to a soft center.
Whether you’re a baking newbie or a seasoned home cook looking for an easy cookie recipe to impress friends, this cinnamon sugar cookie recipe is beginner-friendly and quick to whip together. You’ll spend just about 20 minutes preparing the dough, then pop them in the oven for 12 minutes of baking magic. After a brief 5-minute rest on the baking sheets and a cool-down on a wire rack, these sweet treats—each around 120 calories—are ready to devour. They’re perfect for a cozy afternoon snack with a cup of coffee, a festive addition to a holiday cookie swap, or simply a fun weekend project when you’re craving something homemade and comforting. Dive in, let your kitchen fill with the gentle hum of the mixer and the inviting warmth of cinnamon, and get ready to fall in love with a cookie that tastes just like your favorite cinnamon roll—without any of the fuss.
KEY INGREDIENTS IN SOFT AND CHEWY CINNAMON ROLL SUGAR COOKIES
Before we dive into the mixing bowl, let’s talk about the ingredients that make these cookies so irresistibly soft, chewy, and cinnamon-kissed. Each component plays a vital role in building the perfect texture and flavor profile of this easy cookie recipe.
- All-purpose flour
Provides the structure and body for the cookies, giving them enough strength to hold the cinnamon-sugar swirl without becoming tough.
- Baking soda
Acts as a leavening agent, helping the cookies rise just enough to stay pillowy soft inside while maintaining a slight crisp around the edges.
- Salt
Enhances all the flavors in the dough, balancing the sweetness and deepening the taste of cinnamon and butter.
- Ground cinnamon
Infuses the dough itself with warm spice, ensuring every bite is packed with that signature cinnamon roll essence.
- Unsalted butter
Brings richness and moisture, making the cookies tender. Softened butter creams beautifully with sugar to trap air for a light texture.
- Granulated sugar
Sweetens the dough and, when creamed with butter, helps create a light, fluffy base that keeps cookies soft.
- Egg
Binds the ingredients together and adds moisture, contributing to the chewiness that defines these cinnamon sugar cookies.
- Vanilla extract
Rounds out the flavor, adding a sweet, aromatic note that complements the cinnamon and brown sugar.
- Sour cream
Introduces a subtle tang and extra moisture, ensuring the cookies remain soft and chewy long after baking.
- Light brown sugar
Adds deeper caramel notes and extra chew, working in tandem with granulated sugar for balanced sweetness.
- Cinnamon (for rolling)
Coats the dough balls in an extra layer of spice for that irresistible cinnamon roll vibe in every bite.
- Granulated sugar (for rolling)
Creates a sparkling crunch on the outside, giving the cookies a delightful texture contrast.
HOW TO MAKE SOFT AND CHEWY CINNAMON ROLL SUGAR COOKIES
Now that you’ve gathered your ingredients, let’s walk through the simple steps to bring these cinnamon roll sugar cookies to life. You’ll see how straightforward techniques combine to create a cookie that’s soft, chewy, and bursting with warm spice.
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside, ensuring even heat distribution and easy cleanup.
2. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined, then set this dry mixture aside.
3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed for about 2–3 minutes, until the mixture is light and fluffy and pale in color.
4. Add the egg and vanilla extract to the butter-sugar mixture, mixing on low until fully combined and smooth.
5. Incorporate the sour cream and brown sugar into the batter, continuing to mix until everything is well incorporated and silky.
6. Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until combined—be careful not to overmix, or the cookies could turn out dense.
7. In a small bowl, stir together the granulated sugar and cinnamon for rolling, creating a fragrant coating for the dough balls.
8. Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Roll each ball in the cinnamon-sugar mixture, coating thoroughly for extra sweetness and spice.
9. Arrange the coated dough balls on the prepared baking sheets about 2 inches apart. Gently press them down just slightly to flatten, encouraging a uniform bake.
10. Bake the cookies for 10–12 minutes, or until the edges are a light golden brown and the centers are still soft to the touch.
11. Allow the cookies to rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
SERVING SUGGESTIONS FOR SOFT AND CHEWY CINNAMON ROLL SUGAR COOKIES
After all that baking fun, serving these cinnamon roll sugar cookies can be just as creative as making them. Whether you’re hosting a cozy brunch or need sweet treats for an afternoon pick-me-up, these ideas will make your cookies the star of the show.
These cookies are delicious straight from the oven, but a simple glaze can transform them into a dessert worthy of a café display. Whisk together powdered sugar and a splash of milk or cream until smooth, then drizzle it over cooled cookies in a zigzag pattern for that classic cinnamon roll finish. For a celebration, place cookies on a tiered dessert stand alongside fresh fruit and flowers—your guests will appreciate the thoughtful presentation.
- Drizzle with Vanilla Glaze
Combine powdered sugar and milk, whisk until smooth, and drizzle over cooled cookies for a sweet, shiny finish reminiscent of classic cinnamon rolls.
- Serve with a Warm Drink
Pair these cookies with a cup of spiced chai or hot coffee to balance the sweetness, turning an ordinary treat into a relaxing, comforting ritual.
- Ice Cream Sandwiches
Place a scoop of vanilla or caramel ice cream between two cookies for a decadent dessert sandwich—perfect for summer gatherings.
- Cookie Platter Display
Arrange cookies on a decorative platter with sprigs of fresh mint or edible flowers and let friends and family help themselves to these sweet treats at parties.
HOW TO STORE SOFT AND CHEWY CINNAMON ROLL SUGAR COOKIES
Keeping these delightful cookies fresh and chewy is easy when you follow a few simple storage tips. Proper storage ensures that your homemade cookies maintain their flavor, texture, and that wonderful cinnamon-sugar crunch.
Storing cookies at room temperature in an airtight container will keep them soft for up to 5 days. Place sheets of parchment paper between layers to absorb any residual moisture and prevent sticking. For longer storage, pop the container into the fridge—this can extend freshness to about a week, but be sure it’s tightly sealed to avoid drying out the cookies.
- Airtight Container at Room Temperature
Store cooled cookies in a sealed container, layering with parchment paper to keep them from sticking and maintain chewiness.
- Refrigerator Storage
Seal cookies in an airtight container or zip-top bag and refrigerate for up to one week, bringing them to room temperature before serving for perfect texture.
- Freezing Baked Cookies
Arrange baked cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to three months; thaw at room temperature when you’re ready to enjoy.
- Freezing Dough Balls
Freeze unbaked, cinnamon-sugar-coated dough balls on a tray, then store in a sealed bag. Bake straight from frozen, adding 1–2 minutes to the baking time for fresh cookies anytime.
CONCLUSION
These soft and chewy cinnamon roll sugar cookies bring together the best of two beloved treats: the tender, melt-in-your-mouth nature of sugar cookies and the heartwarming swirl of cinnamon sugar that defines a classic cinnamon roll. From the first step—creaming rich, unsalted butter with sweet granulated sugar—to the final moments of rolling each dough ball in a fragrant coating of cinnamon sugar, every part of this easy cookie recipe is designed for maximum flavor and minimal fuss. Whether you’re a beginner baker or a seasoned kitchen maestro, you’ll find joy in watching these cookies puff up, develop a light golden edge, and stay soft and chewy in the center. With a total prep time of just 20 minutes, a quick 12-minute bake, and a brief 5-minute rest, you can have a batch of homemade cookies on your countertop faster than you can say “sweet treats.”
Feel free to print this article and save it for later—you might want to refer back to these detailed steps, handy storage tips, and fun serving suggestions. Below, you’ll also find a FAQ section (not included here) that answers common questions about ingredients, substitutions, and troubleshooting. If you give this recipe a try, I’d love to hear how it turned out! Drop a comment with your thoughts, share any tweaks you made, or ask questions if you need a hand perfecting your cookies. Happy baking, and may your home be filled with the sweet, spicy warmth of cinnamon-sugar goodness!

Soft and Chewy Cinnamon Roll Sugar Cookies
Description
Experience pillowy sugar cookies swirled in cinnamon sugar, delivering a tender bite that melts on your tongue with rich butter and brown sugar notes.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
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In a medium-sized bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
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In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
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Add the egg and vanilla extract to the butter-sugar mixture, mixing until fully combined.
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Add the sour cream and brown sugar to the mixture, and mix until smooth and well incorporated.
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Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
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In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon cinnamon. This will be for rolling the cookies.
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Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the cinnamon-sugar mixture, coating them thoroughly.
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Place the dough balls on the prepared baking sheets about 2 inches apart. Gently press them down slightly to flatten.
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Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are soft.
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Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Note
- Make sure your butter is softened but not melted to get the perfect texture.
- The sour cream helps make the cookies extra soft and chewy.
- These cookies can be stored in an airtight container for up to 5 days.
- For an extra cinnamon roll touch, drizzle a simple glaze over the cooled cookies made of powdered sugar and milk.
- If you want the cookies to spread more, lightly press them down before baking. If you prefer them puffier, leave them as is.
- You can also freeze the dough balls before baking and bake them directly from frozen. Just add an extra minute or two to the baking time.