Easiest Soft Cinnamon Roll Cookies

Posted on

These cinnamon rolls are super easy to make, but there’s always a tune to keep in mind. Calm down! (You can sing it to whatever rhythm you want. I prefer to sing it with the H.E.R Focus melody but whatever)

Soft Cinnamon Roll Cookies

Here’s how to get the BEST CINNAMON ROLL COOKIES!

The dough should be left in the refrigerator for at least 1 hour. One night is best. I’m so confused, “Shhhhhh!” I thought about it. After cooling for about 15 minutes, the dough became very soft and viscous. I couldn’t even open it! Everything collapsed and smashed to smithereens !! No!!

The dough should be slightly frozen when cutting the rolls. The cooled dough should be put in the freezer to harden a little while being put into the mold. It is much easier to cut and small curls look much neater.

Keep the cookies cold in the oven. Otherwise, it will spread and become flat and chewy.

Ingredients Of Soft Cinnamon Roll Cookies


  • Prepare 3/4 cup granulated sugar
  • You need 2 tablespoons butter-flavored shortening
  • You need 2 tablespoons butter room temperature
  • 1 egg room temperature
  • Prepare 1/4 cup buttermilk room temperature
  • It’s 1/4 teaspoon vanilla extract
  • It’s 1 3/4 cups all-purpose flour
  • You need 1/2 teaspoon baking powder
  • It’s 1/2 teaspoon baking soda
  • It’s 1/8 teaspoon salt


  • It’s 1/2 cup brown sugar
  • You need 1/2 tablespoon cinnamon
  • You need 2 tablespoons unsalted butter melted


  • Prepare 2 oz. cream cheese room temperature
  • You need 2 tablespoons butter room temperature
  • You need 1/2 cup + 2 tablespoons powdered sugar
  • Prepare 2-3 teaspoons milk may need more or less to achieve desired texture
  • You need vanilla extract splash

Soft Cinnamon Roll Cookies Instructions

  1. Preheat oven to 350 F.
  2. Make cookies by mixing sugar, butter and shortening.
  3. Combine eggs, buttermilk and vanilla extract.
  4. Sift the flour, baking powder, baking soda and salt in a separate bowl.
  5. Add dry ingredients into wet ingredients and stir until a soft dough forms.
  6. Place dough in a plastic bag and flatten.
  7. Refrigerate for 1-hour or longer. (This step is a MUST. Overnight is best.)
  8. Meanwhile, make the cinnamon mixture by combining brown sugar and cinnamon. Set aside.
  9. When the dough has cooled down, you’re done. (The dough is ready when you get used to it. It should be much colder than Elle)
  10. Mix 1 tbsp flour + 1 tbsp powdered sugar and sprinkle a little mixture on a non-stick work surface (such as a silicone baking mat or parchment paper). Lubricate your hands and rolling pin as well.
  11. Roll out a 12×9 rectangle about 1/4 inch thick from cold dough. (Make sure your hand and rolling pin are well coated with the flour-sugar mixture.)
  12. Brush the surface of dough with melted butter.
  13. Immediately sprinkle the brown sugar mixture in an even layer. Press lightly on the dough.
  14. Starting on the longest side, slowly but quickly roll the dough into a hard log. (Moisten your hands with flour and add more flour mixtures to the non-stick surface if necessary)
  15. Roll log in plastic wrap and place on a pan/tray.
  16. Freeze for 30 minutes or until hard enough to cut without wringing when cutting rolls.
  17. Carefully slice the cookies about 1-inch thick using a serrated knife. ( I cut off the ends first since they are never pretty)
  18. Place cookies on parchment paper 2-inches apart.
  19. VERY IMPORTANT: Press the cookie roll to make it firmer. Press into cookie dough to seal. (This is a preload for the cookies to fall apart as they bake. Make sure the cookie rolls are taut and well wrapped.)
  20. Bake for 10-12 minutes (cookies MUST be cold when going into the oven.) Chill the remaining dough until the next batch to keep it cool. (Make sure the cookie hasn’t opened before the 6-minute mark. If not, remove it and quickly press it into the seam with a spoon)
  21. Meanwhile, prepare the glaze by combining cream cheese, butter, powdered sugar, milk, and vanilla.
  22. Once the cookies are baked (slightly undercooked), leave them on a baking sheet for 2 minutes, then transfer to a wire rack to cool.
  23. Thoroughly coat the hot biscuits with the icing to melt the icing in the folds of the biscuits.
  24. After frosting, store the cookies in an airtight container between the parchment lines.

Leave a Reply

Your email address will not be published.