Soft and Chewy Cinnamon Roll Cookies

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Have you ever caught the house smelling like cinnamon on a sleepy afternoon and felt the sudden, urgent need for something warm and sweet? I have — more times than I can count — and those little cravings inspired these Soft and Chewy Cinnamon Roll Cookies. If you’ve ever tried rolling cinnamon rolls and thought, “That looks tricky,” this recipe will be a relief: it boils down the comfort of a cinnamon roll into an easy, scoop-and-bake cookie. Beginners sometimes worry that cookies will spread too much or bake dry, but this one is forgiving and low-stress. If you like, you can peek at my favorite cookie collection while you wait for them to cool: a small collection of cookies and bars.

A Quick Look at This Soft and Chewy Cinnamon Roll Cookies Recipe

This Soft and Chewy Cinnamon Roll Cookies recipe blends cinnamon and white chocolate for a cozy, bakery-style treat. Key defining ingredients are brown sugars for chew and cinnamon for that unmistakable roll flavor. The result comforts more than it fuels — perfect for dessert or a spirited snack. It’s a great option for home cooks and beginners because the dough is forgiving and comes together quickly with minimal equipment. Keep reading to see how a few simple steps turn pantry staples into something that tastes like a warm hug.

Ingredients You’ll Need for Soft and Chewy Cinnamon Roll Cookies

Below I break the recipe ingredients into essentials, a few optional add-ons to personalize, and substitutions or shortcuts when you’re short on time or certain items.

Essentials

115g unsalted butter, melted and cooled — This gives the cookies their tender, slightly gooey center.
120g light brown sugar — The main source of molasses sweetness and softness.
115g granulated sugar — Adds structure and helps with that slightly crisp edge.
30g dark brown sugar — A little extra depth and chew; if you only have one brown sugar, you can use more of the light brown.
1 large egg — Binds everything and helps with lift.
1 tsp vanilla extract — Warms the flavor and rounds out the cinnamon.
180g plain flour — The base of the cookie dough; measure accurately for the right texture.
1/2 tsp bicarbonate of soda (baking soda) — Helps the cookies rise and gives a soft crumb.
1 tsp cinnamon — The signature cinnamon roll taste.
1 tsp salt — Balances the sweetness and enhances flavors.
100g white chocolate chips — Little pockets of creamy sweetness to mimic icing and swirl notes.
2 tbsp granulated sugar (for cinnamon sugar) — For rolling the dough balls.
1 tsp cinnamon (for cinnamon sugar) — To coat the cookie balls and mimic that cinnamon roll swirl.
30g unsalted butter (for cream cheese icing) — Softens and helps emulsion.
30g cream cheese, room temperature (for cream cheese icing) — Adds tang and a true cinnamon-roll icing feel.
60g icing sugar (for cream cheese icing) — Sweetens and thickens the drizzle.
1/2 tsp vanilla extract (for cream cheese icing) — Finishing touch for the glaze.

Optional add-ons

Chopped pecans or walnuts — Add a crunchy bite that plays nicely with the cinnamon and white chocolate.
A pinch of nutmeg or cardamom — For a spiced twist; use sparingly so the cinnamon still leads.
Browned butter instead of melted butter — For a nutty, deeper flavor. If you brown the butter, cool it thoroughly before mixing.
Mini white chocolate chips or chopped white chocolate — If you prefer smaller pockets of sweet.
A little cream or milk in the icing (1–2 tsp) — If you want a thinner drizzle.

Substitutions and shortcuts

Plain flour: substitute with all-purpose flour (same amount). If using a gluten-free blend, pick one that’s a straight 1:1 substitute and expect slight texture differences.
Unsalted butter: if you only have salted butter, reduce added salt to 1/4 tsp.
White chocolate chips: semi-sweet or milk chocolate chips will work, but they change the cinnamon-roll-ish brightness that white chocolate gives.
Cream cheese icing: you can skip the icing and dust with powdered sugar for a quicker finish.
Brown sugars: if you lack dark brown sugar, use an extra 30g of light brown sugar.
Melted and cooled butter: for a slightly more structured cookie, you can cream softened butter with sugars instead of using melted butter — mix for 2–3 minutes until light.
Make-ahead shortcut: dough freezes well. Scoop balls, freeze on a tray, then store in a bag. Bake from frozen with an extra 2–3 minutes.

How to Make Soft and Chewy Cinnamon Roll Cookies Step-by-Step

I write these steps with a beginner in mind, so I include little tips I’ve learned from testing the recipe. Have your bowls, spatula, and measuring tools ready, and let’s go.

Preheat and prep
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone mat. If you use dark metal pans, drop the oven temperature by 10–15°C to avoid over-browning.
- Tip: While the oven heats, you can assemble the dry ingredients and measure out chips and sugars — it makes the process feel smooth.
Combine the melted butter and sugars
- In a medium bowl, pour in 115g melted and cooled unsalted butter. Add 120g light brown sugar, 115g granulated sugar, and 30g dark brown sugar.
- Stir until well combined and the mixture looks uniform. Because the butter is melted, you’re not aiming for a creamed, fluffier look; just a cohesive, slightly thick syrupy mix.
- Tip: If your melted butter is too warm it can cook the egg later, so ensure it’s cooled to lukewarm or room temperature.
Add the egg and vanilla
- Crack in 1 large egg and add 1 tsp vanilla extract. Beat or stir until the egg is fully incorporated and the batter looks smooth.
- Tip: Use room-temperature egg for easier mixing and better incorporation.
Whisk the dry ingredients
- In a separate bowl, whisk together 180g plain flour, 1/2 tsp bicarbonate of soda (baking soda), 1 tsp cinnamon, and 1 tsp salt. Whisking helps prevent lumps and ensures the cinnamon is evenly distributed.
- Tip: Sifting isn’t required but can help if your flour feels clumpy.
Combine wet and dry to form dough
- Gradually add the dry ingredients into the wet mixture, folding or stirring gently until a soft dough forms. Don’t overmix — once the streaks of flour are gone, stop.
- The dough should be slightly sticky but firm enough to scoop. If it seems too wet, add 1 tbsp flour at a time up to 2 tbsp.
Fold in the white chocolate chips
- Fold in 100g white chocolate chips with a spatula, distributing them evenly without overworking the dough.
- Tip: If your chips are large and you want smaller pockets, roughly chop half of the chips.
Make the cinnamon sugar coating
- In a small bowl, mix 2 tbsp granulated sugar with 1 tsp cinnamon. This coating gives the cookies that signature cinnamon-roll exterior before they bake.
Scoop and roll the cookies
- Use a tablespoon or small cookie scoop to portion dough into tablespoon-sized balls. Roll each portion into a smooth ball with your hands, then roll each ball in the cinnamon sugar coating until lightly covered.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches (5 cm) apart. They will spread a bit but shouldn’t run into each other at this spacing.
- Tip: If the dough is overly sticky to handle, pop it in the fridge for 10–15 minutes; chilling firms it and makes rolling easier.
Bake with attention
- Bake in the preheated oven for 10–12 minutes. You’re watching for edges to set and slightly golden while the centers remain soft — that’s the cue they’ll be soft and chewy after cooling.
- Rotate the tray halfway through for even browning if your oven has hot spots.
- Tip: For uniformly soft centers, remove the cookies when the tops still look a little underbaked; they’ll finish as they cool.
Cool on the pan, then transfer
- Let the cookies cool on the baking sheet for 4–5 minutes to set, then transfer them to a wire rack to cool completely. This short rest keeps them soft and prevents breakage.
Make the cream cheese icing
- While cookies cool, beat together 30g unsalted butter (soft), 30g room-temperature cream cheese, 60g icing sugar, and 1/2 tsp vanilla extract until smooth and silky. Scrape the bowl and beat an extra 10–20 seconds to ensure it’s lump-free.
- If the icing seems too thick to drizzle, add 1 tsp milk or cream to loosen it; for a thicker frosting, add a touch more icing sugar.
Drizzle and serve
- Use a spoon or a zip-top bag with the corner snipped to drizzle the cream cheese icing over cooled cookies. Let the icing set a few minutes before stacking or storing.
- Tip: If you prefer a more rustic “frosted” look, spread a thin layer on each cookie instead of drizzling.
Storage
- Store in an airtight container at room temperature for up to 3 days. For longer storage, keep in the fridge for up to a week; bring to room temperature before serving. These cookies also freeze nicely — cool completely, then freeze in a single layer on a tray before transferring to a bag.

I also like to link readers to my cookie category for ideas on what to bake next: other cookie and bar recipes.

Common Mistakes to Avoid

Even simple recipes can trip up a first-time baker. I’ll share a few common issues and how to sidestep them so your Soft and Chewy Cinnamon Roll Cookies turn out just right.

Mistake 1: Using warm butter or egg

If your melted butter is too hot when you add the egg, it can cook the egg and create a grainy texture. Always let melted butter cool to lukewarm before combining with the egg. If you’re unsure, touch the bowl — it should feel neither hot nor cold.

Mistake 2: Overmixing the dough

Once you add the dry ingredients, mix only until the flour is absorbed. Overworking the dough develops gluten and leads to tougher cookies rather than soft and chewy ones. Gentle folding is your friend here.

Mistake 3: Baking too long

These cookies are meant to have set edges and soft centers. If you bake them until they’re uniformly golden, you’ll lose that chew. Pull them when the edges look set and the centers still look slightly underdone.

Serving Suggestions for Soft and Chewy Cinnamon Roll Cookies

These cookies are comforting on their own, but a few serving ideas can elevate them into a dessert centerpiece or a thoughtful gift.

With a warm drink

Pair the cookies with a steaming mug of coffee, chai, or hot milk for a classic cozy combo. The gentle spices and white chocolate shine alongside warm beverages.

As part of a brunch spread

Serve these Soft and Chewy Cinnamon Roll Cookies alongside muffins, fruit, and yogurt for a relaxed weekend brunch. They add a sweet, cinnamon-forward option that’s different from typical pastries.

Gift-ready packaging

Wrap a stack of cooled cookies in parchment and tie with twine for a homemade gift. They travel well for neighbors or a last-minute present, and the cream cheese drizzle gives a bakery-finish that looks special.

Conclusion

I love how this Soft and Chewy Cinnamon Roll Cookies recipe gives you the cozy nostalgia of a cinnamon roll without all the fuss — simple ingredients, forgiving technique, and a finish that feels bakery-made. If you want to compare variations or try a different twist on the cinnamon-roll–inspired cookie, I also enjoy reading recipe tests like The BEST Cinnamon Roll Cookies for ideas. For more sugar-and-spice cookie inspiration, this Cinnamon Roll Sugar Cookies – Celebrating Sweets post is a fun place to browse. Now grab your mixing bowl — these cookies are easier than they look and wonderfully adaptable to your own sweet tooth.

FAQs About Soft and Chewy Cinnamon Roll Cookies

Can I make Soft and Chewy Cinnamon Roll Cookies without white chocolate chips?

Yes — you can omit the white chocolate chips or replace them with milk or dark chocolate chips. Omitting chips will make the cookies slightly less sweet but still flavorful from the cinnamon and brown sugars.

How do I keep Soft and Chewy Cinnamon Roll Cookies soft longer?

Store them in an airtight container with a slice of bread or a small piece of apple (wrapped) to retain moisture, and keep them at room temperature for up to three days. Refrigeration will extend shelf life but can firm them; bring them back to room temperature before serving.

Can I freeze the dough for Soft and Chewy Cinnamon Roll Cookies?

Absolutely. Scoop the dough into tablespoon-sized balls, flash-freeze them on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding 1–3 minutes to the baking time depending on your oven.

Are Soft and Chewy Cinnamon Roll Cookies suitable for making ahead for parties?

Yes — you can bake them a day ahead, store them in an airtight container, and add the cream cheese drizzle the morning of your event. Alternatively, freeze baked cookies and thaw the day you need them.

Can I make the cream cheese icing ahead for Soft and Chewy Cinnamon Roll Cookies?

You can prepare the cream cheese icing a day ahead; keep it covered in the fridge. Bring it back to room temperature and give it a quick whisk before drizzling so it regains a smooth, pipeable consistency.