Amazing Soft Cinnamon Roll Sugar Cookies 1 Recipe
Oh my goodness, get ready for a cookie revelation! If you’re anything like me, you probably have a deep, abiding love for both classic sugar cookies and gooey cinnamon rolls. Well, I’ve managed to take the absolute best parts of both and smoosh them together into these incredible Soft Cinnamon Roll Sugar Cookies with Swirled Cinnamon Filling. Trust me, these aren’t your average sugar cookies. They’re ridiculously soft, with that perfect hint of vanilla you expect, but then BAM! You hit this warm, spiced cinnamon swirl that just melts in your mouth. I spent ages tweaking this recipe, wanting that perfect balance of tender cookie and that comforting cinnamon-sugar goodness. It’s like a little piece of heaven in every bite, and honestly, they’ve become my go-to for pretty much any occasion!
Why You’ll Love These Soft Cinnamon Roll Sugar Cookies with Swirled Cinnamon Filling
Seriously, why wouldn’t you love these? They’re the ultimate mashup! You get that perfect hug-in-a-cookie texture that’s super soft and just a little chewy, which is exactly how I like my cookies. Plus, they taste like a dream, combining that familiar sweet sugar cookie vibe with the cozy, warm spice of a cinnamon roll. And the best part? They’re surprisingly easy to whip up with stuff you probably already have in your pantry. These are seriously perfect for everything, from a quick afternoon pick-me-up to holiday cookie platters!
- They’re like two amazing cookies in one!
- Super soft and wonderfully chewy texture.
- Made with simple, everyday ingredients.
- Absolutely perfect for holidays, parties, or just because!
Essential Ingredients for Your Soft Cinnamon Roll Sugar Cookies with Swirled Cinnamon Filling
Okay, so to get these amazing cookies just right, we need a few key players. First up, you’ll need 1 cup (that’s two sticks!) of unsalted butter, and it HAS to be softened. This is super important for getting that creamy base we need. Then, we’ll add 1 1/2 cups of granulated sugar to make them sweet and fluffy. Don’t forget 2 large eggs – make sure they’re at room temperature, it really helps everything come together nicely. A teaspoon of pure vanilla extract is a must for that classic sugar cookie flavor. For our dry stuff, we’ve got 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda for a little lift, and 1/2 teaspoon of salt to balance it all out. Now for that dreamy filling: you’ll need 1/2 cup (one stick) of unsalted butter that’s melted, 1 cup of packed light brown sugar (the packed part is key!), and 2 tablespoons of ground cinnamon. That cinnamon amount is pretty generous, but it makes for such a lovely swirl!
Ingredient Notes and Substitutions
A little tip from my kitchen to yours: that butter temperature really makes a difference! Using softened butter for the dough helps it cream up beautifully with the sugar, giving you that light and airy texture we’re after. And room temperature eggs? They just blend so much better into the batter without making it look weird or separated. If you’re a big cinnamon fan, or maybe not so much, totally feel free to adjust that amount in the filling. You can even swap out some of the brown sugar for granulated if that’s all you have, but the brown sugar really adds that lovely caramel depth that’s so crucial for that cinnamon roll vibe!
Step-by-Step Guide to Making Soft Cinnamon Roll Sugar Cookies with Swirled Cinnamon Filling
Alright, let’s get baking! This is where the magic really happens. First things first, preheat your oven to 375°F (190°C) and line a couple of baking sheets with parchment paper. This makes cleanup a breeze and stops any sticking!
Preparing the Cookie Dough Base
In a big bowl, we’re going to cream together that softened butter and granulated sugar. Beat them until it’s nice and fluffy – this is super important for getting that tender cookie texture. Don’t rush this part! Then, we’ll beat in the eggs, one at a time, making sure they’re fully incorporated before adding the next. Stir in that vanilla extract. In a separate bowl, just give your flour, baking soda, and salt a quick whisk together. Now, gradually add these dry ingredients to your wet mixture. Mix it all up until it’s *just* combined. Seriously, don’t overmix! Overmixing makes cookies tough, and we want soft and chewy, remember?
Creating the Swirled Cinnamon Filling
This part is so simple! Just grab a small bowl and stir together the melted butter, packed light brown sugar, and cinnamon. Give it a good stir until it’s all nicely combined into a thick, spreadable paste. That aroma alone is just heavenly!
Assembling the Swirled Cookies
Now for the fun part – making those swirls! Take about half of your cookie dough and roll it out on a lightly floured surface to about a quarter-inch thickness. Think of it like making a giant rectangle. Then, take half of that amazing cinnamon-sugar filling and spread it evenly all over the dough. Try to leave a little border around the edges so the filling doesn’t ooze out *too* much when you roll it. Carefully, starting from one of the long sides, roll up the dough just like you would a cinnamon roll. Once it’s rolled up, slice that log into about half-inch thick rounds. And guess what? You do it all again with the rest of the dough and filling!
Baking Your Soft Cinnamon Roll Sugar Cookies
Pop those beautiful swirled cookies onto your prepared baking sheets. Give them a little space, maybe an inch or two apart, because they will spread a bit. Now, into the oven they go for about 10 to 12 minutes. You’re looking for the edges to be just lightly golden. They’ll look a little soft in the middle, but that’s exactly what we want for that super soft cookie!
Cooling the Cookies
Once they’re out of the oven, let them hang out on the baking sheet for a few minutes. This helps them set up a bit so they don’t fall apart when you move them. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue here, my friends!
Tips for Perfect Soft Cinnamon Roll Sugar Cookies with Swirled Cinnamon Filling
Okay, let’s talk about making these cookies absolutely perfect, every single time! My biggest tip? If your dough starts feeling a little too soft and sticky when you’re trying to roll it out, don’t panic! Just pop the whole thing in the fridge for about 15 to 20 minutes. It makes it so much easier to handle. When you’re spreading that dreamy cinnamon-sugar filling, try to get it as even as possible. This is what gives you those gorgeous, consistent swirls in every cookie. And when it comes to baking, ovens can be so finicky, right? Keep an eye on these beauties. You want those edges to be just lightly golden, but the centers should still look a little soft. If you bake them too long, they’ll lose that amazing soft texture we’re aiming for. Trust me, a slightly underbaked cookie is way better than an overbaked one in this case!
Frequently Asked Questions About Soft Cinnamon Roll Sugar Cookies with Swirled Cinnamon Filling
Got questions? I’ve got answers! Making these soft cinnamon roll sugar cookies is pretty straightforward, but here are a few things people often ask:
- How do I get that awesome swirl effect in my cookies? The swirl comes from rolling up the dough with the cinnamon-sugar filling inside, just like a real cinnamon roll! Make sure you spread the filling evenly almost to the edges, then roll it up snugly. Slicing the log carefully and baking them keeps that beautiful spiral visible. It’s really that simple!
- Can I make the dough ahead of time? Oh yes, absolutely! You can make the cookie dough base and the filling separately, wrap them well, and store them in the fridge for up to 2-3 days. The filling might firm up a bit, but just let it sit at room temperature for a few minutes to soften before you assemble the cookies. It’s a great way to get a head start!
- What’s the best way to store these cookies? These soft cinnamon roll sugar cookies are best stored in an airtight container at room temperature. They’ll stay wonderfully soft and delicious for about 3 days. I usually just stack them with a little parchment paper in between if I’m worried about them sticking, but honestly, they tend to disappear pretty quickly in my house!
- Why are my cookies spreading too much? Usually, cookies spread too much if the butter is too soft or melted when you start creaming, or if the dough is too warm. Make sure your butter is *softened* but not greasy or melted. If your dough feels too soft when you’re trying to roll and assemble, chilling it for 15-20 minutes really helps firm it up and prevents excessive spreading. Also, make sure your oven is at the correct temperature – an oven that’s too cool can also contribute to spreading.
Serving and Storage for Your Soft Cinnamon Roll Sugar Cookies
These soft cinnamon roll sugar cookies are just divine on their own, don’t you think? I love them with a tall, cold glass of milk – it’s such a classic combo and really lets the cookie flavors shine. They’re also fantastic with a warm cup of coffee or tea, especially on a chilly morning. If, by some miracle, you happen to have any leftovers (which I highly doubt!), just pop them into an airtight container. They’ll stay nice and soft at room temperature for up to 3 days. If you want to give them a little refresh, just pop them in a low oven for a few minutes. It’s like a mini-reheat that makes them taste almost freshly baked again!
Estimated Nutritional Information
Just a little heads-up, the nutritional info here is an estimate, since everyone’s ingredients can vary a smidge! Based on how I make these delicious Soft Cinnamon Roll Sugar Cookies with Swirled Cinnamon Filling, you’re looking at about:
- Serving Size: 1 cookie
- Calories: 200
- Fat: 10g
- Carbohydrates: 25g
- Protein: 2g
- Sugar: 18g
It’s always good to remember that using different brands or slightly altering ingredients can change these numbers a little, but this gives you a good general idea!
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Amazing Soft Cinnamon Roll Sugar Cookies 1 Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cookies combine the soft texture of sugar cookies with the warm, comforting flavors of cinnamon rolls. They feature a tender cookie base and a delightful swirl of cinnamon-sugar filling.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
Instructions
- Cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine melted butter, brown sugar, and cinnamon for the filling. Stir well.
- Roll out half of the cookie dough to about 1/4-inch thickness.
- Spread half of the cinnamon-sugar filling evenly over the rolled-out dough.
- Carefully roll up the dough like a cinnamon roll.
- Slice the roll into 1/2-inch thick rounds.
- Repeat steps 6-9 with the remaining dough and filling.
- Place cookies on baking sheets lined with parchment paper.
- Bake at 375°F (190°C) for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the dough after adding flour.
- Chill the dough if it becomes too soft to handle.
- Adjust cinnamon quantity to your preference.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: cinnamon roll cookies, sugar cookies, swirled cookies, cinnamon filling, soft cookies, holiday baking, sweet treats
