Cinnamon Roll Cookies
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 1/2 cups Cake Flour
- 2 tsp. corn starch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup cold
unsalted butter, cubed, 16 Tbsp.
- 1 1/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla extract
- 1 cup packed brown sugar
light or dark
- 6 Tbsp. softened butter
- 2 Tbsp. cinnamon
- 8 oz. cream cheese
softened
- 1/2 cup unsalted butter
softened
- 2 1/2 cups confectioners sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
Directions
- 1
Preheat the oven to 400°F. Make the cinnamon sugar filling. In a small bowl, combine the brown sugar, softened butter and cinnamon together until smooth. Set aside.
- 2
In a large bowl, combine the dry ingredients: flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- 3
Place the cubed butter into the bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream for about 1 minute. Then add in the granulated sugar and cream until smooth, about 1-2 minutes.
- 4
Add in the eggs, egg yolks and vanilla extract and blend until mixed.
- 5
Gradually add in the dry ingredients, about 1/4 cup at a time.
- 6
On a clean, lightly floured surface, press the cookie dough into a long rectangle. (For sizing, you can use a 9x13 inch dish for reference.) Flatten out using your hands, no rolling pin necessary.
- 7
Spoon the cinnamon sugar filling onto the dough and into an even layer.
- 8
Roll the dough up, starting on the long edge, being careful not to tear the dough. (If you floured your surface this shouldn't be an issue!) 😊
- 9
Cut the cookie dough into ~10-12 cookies, 4.5 oz each.
- 10
Roll cookies into balls, being sure to seal the filling inside so it doesn't ooze out. Bake for 9-11 minutes or until edges are lightly golden brown. Cool cookies on baking sheet for ~10-15 minutes then transfer to cooling rack.
- 11
Make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
- 12
Spread frosting on top of cooled cookies, sprinkle frosting with more cinnamon if desired. Store cookies in the fridge for up to 5 days.
Cinnamon Roll Cookies
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About this Recipe
Craving the comforting warmth of a cinnamon roll but short on time? These Cinnamon Roll Cookies offer the best of both worlds, delivering that beloved flavor profile in a convenient, perfectly portable cookie.
Why This Recipe Works
This recipe shines by capturing everything you love about classic cinnamon rolls within a chewy, tender cookie form. The secret lies in a rich brown sugar cinnamon filling swirled into the dough, perfectly complemented by an irresistible, tangy cream cheese frosting. It's an ingenious way to enjoy that beloved breakfast pastry as a delightful dessert or snack.
What truly sets these cookies apart is their thoughtful construction, which mirrors the layers of a traditional cinnamon roll. You'll experience a wonderfully spiced cookie base, encasing a vibrant brown sugar cinnamon core. The generous layer of cream cheese frosting on top provides that essential tangy sweetness, balancing the deep, warm spices beautifully. These cookies offer a satisfying chew with a melt-in-your-mouth quality, making them an instant favorite for any occasion.
Customization & Variations
Feel free to personalize these cookies to your taste. For a deeper, more molasses-rich flavor in the filling, consider using dark brown sugar instead of light. You can also slightly adjust the amount of cinnamon to suit your spice preference. If you enjoy other warm spices, a tiny pinch of nutmeg or cardamom could be added to the filling mixture for an extra layer of complexity.
Serve these Cinnamon Roll Cookies as a delightful treat alongside your morning coffee, as a standout dessert after dinner, or as a welcome addition to any bake sale or holiday platter. They're perfect for sharing and sure to bring a smile to anyone's face.