Cinnamon Roll Cookies
These are the best cinnamon roll cookies! They are super chewy cookies, with pockets of cinnamon roll filling, rolled in cinnamon sugar and drizzled with cream cheese frosting.
Ingredients
- 1/2 cup (110 g) light brown sugar, packed
- 5 tbsp (70 g) unsalted butter, softened
- 1 tbsp ground cinnamon
- pinch of salt
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp ground cinnamon
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cream of tartar
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla
- 2 oz (56 g) cream cheese, cold
- 1 cup (135 g) powdered sugar
- 2 tbsp (30 ml) whole milk
Directions
- 1
Make the cinnamon roll filling by adding the butter, brown sugar, cinnamon and pinch of salt to a medium bowl. Cream everything together with an electric hand mixer on high speed until the mixture is very pale and fluffy, and the sugar is almost dissolved, about 3-5 minutes.
- 2
In a small bowl, mix the granulated white sugar and cinnamon together. Set aside for rolling the dough in later.
- 3
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- 4
While the cookies cool, make the cream cheese frosting. Add the cream cheese to a small bowl and mix with an electric mixer on medium-high speed until smooth, about 1 minute.