Soft and Chewy Cinnamon Roll Cookies
These Soft and Chewy Cinnamon Roll Cookies blend the flavors of cinnamon and white chocolate, providing a cozy treat that marries the comfort of cinnamon rolls with the ease of cookies.
Ingredients
For the cookies
- 115 g unsalted butter, melted and cooled This gives the cookies their tender, slightly gooey center.
- 120 g light brown sugar The main source of molasses sweetness and softness.
- 115 g granulated sugar Adds structure and helps with that slightly crisp edge.
- 30 g dark brown sugar A little extra depth and chew.
- 1 large egg Binds everything and helps with lift.
- 1 tsp vanilla extract Warms the flavor and rounds out the cinnamon.
- 180 g plain flour The base of the cookie dough.
- 1/2 tsp bicarbonate of 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.
- 100 g white chocolate chips Little pockets of creamy sweetness.
- 2 tbsp granulated sugar (for cinnamon sugar) For rolling the dough balls.
- 1 tsp cinnamon (for cinnamon sugar) To coat the cookie balls.
For the cream cheese icing
- 30 g unsalted butter, softened Helps emulsion.
- 30 g cream cheese, room temperature Adds tang and a true cinnamon-roll icing feel.
- 60 g icing sugar Sweetens and thickens the drizzle.
- 1/2 tsp vanilla extract Finishing touch for the glaze.
Instructions
Preheat and prep
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone mat.
- If using dark metal pans, drop the oven temperature by 10–15°C to avoid over-browning.
Combine the melted butter and sugars
- In a medium bowl, mix the melted and cooled unsalted butter with the light brown sugar, granulated sugar, and dark brown sugar until well combined.
Add the egg and vanilla
- Add the egg and vanilla extract to the mixture and stir until smooth.
Whisk the dry ingredients
- In a separate bowl, whisk together the plain flour, bicarbonate of soda, cinnamon, and salt.
Combine wet and dry to form dough
- Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Fold in the white chocolate chips
- Gently fold in the white chocolate chips with a spatula.
Make the cinnamon sugar coating
- Mix granulated sugar and cinnamon in a small bowl for rolling the cookies.
Scoop and roll the cookies
- Scoop and roll the dough into balls and coat in cinnamon sugar.
Bake with attention
- Bake in the oven for 10–12 minutes until edges are set and centers are soft.
Cool on the pan, then transfer
- Let the cookies cool on the baking sheet for 4–5 minutes before transferring to a wire rack.
Make the cream cheese icing
- Beat together the softened butter, cream cheese, icing sugar, and vanilla extract until smooth.
Drizzle and serve
- Drizzle the cream cheese icing over cooled cookies before serving.
Notes
Store in an airtight container at room temperature for up to 3 days. Cookies also freeze well.