Soft Cinnamon Roll Cookies – My Recipe Reviews (2025)

FAQs

What is the secret to baking soft cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Don't Overbake Cinnamon Rolls

Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

Grandma's Cinnamon Roll Cookies (1 package) contains 33g total carbs, 31g net carbs, 10g fat, 2g protein, and 230 calories.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Re-Bake Them in an Oven

Spread your cookies on a parchment sheet or a silicon mat. When the oven is ready, put the cookie pan in the oven. Cook for 1 to 2 minutes and enjoy your warm and gooey days-old cookies.

There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.

Place cinnamon roll(s) on a microwave-safe plate, and place a small amount of butter on top. Dampen a paper towel and squeeze out the water. Drape the paper towel over the rolls (this will help to re-hydrate them). Heat for 20-30 seconds.

You can refrigerate the rolls for up to 12 hours, but try not to go any longer. The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long.

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

What does melted butter do to cookies? ›

Melted butter is important in cookie making because it helps create a unique texture and flavor that cannot be achieved with solid butter. During the melting process, the butter's water content evaporates, leaving only fat behind. This results in a more concentrated flavor and a softer texture in your cookies.

Swapping in bread flour for all-purpose flour in cookies won't change the flavor of your cookies at all. Rather, the switch will impact the texture of your final product. The result? Cookies that are chewier than the all-purpose version.

Crumbl cookies are undeniably high in calories due to a combination of factors. The indulgent ingredients, generous size, meticulous design, and diverse flavors all play a role in making these cookies a delightful but calorie-dense treat. It's important to enjoy Crumbl cookies in moderation, as part of a balanced diet.

The squares are marbled with brown sugar cinnamon butter and topped with a light vanilla cream cheese frosting. Cinnamon Squares also come packaged with individual tins and can be bought on their own or added to a regular box of Crumbl cookies, the company said.

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.