Cinnamon Roll Cookies
Cinnamon Roll Cookies combine the classic flavors of cinnamon rolls in a delicious cookie form, topped with cream cheese frosting.
Equipment
- Stand Mixer
- baking sheet
- mixing bowl
Ingredients
- 2 ½ cups All-Purpose Flour
- 1 ½ 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 ¼ cups granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla extract
Cinnamon Sugar Filling
- 1 cup packed brown sugar (light or dark)
- 6 Tbsp. softened butter
- 2 Tbsp. cinnamon
Cream Cheese Frosting
- 8 oz. cream cheese softened
- ½ cup unsalted butter softened
- 2 ½ cups confectioners sugar
- 1 tsp. vanilla extract
- ½ tsp. salt
Instructions
- 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.
- In a large bowl, combine the dry ingredients: flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- 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.
- Add in the eggs, egg yolks and vanilla extract and blend until mixed.
- Gradually add in the dry ingredients, about ¼ cup at a time.
- On a clean, lightly floured surface, press the cookie dough into a long rectangle. Flatten out using your hands, no rolling pin necessary.
- Spoon the cinnamon sugar filling onto the dough and into an even layer.
- Roll the dough up, starting on the long edge, being careful not to tear the dough.
- Cut the cookie dough into ~10-12 cookies, 4.5 oz each.
- Roll cookies into balls, ensuring 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.
- Make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
- Spread frosting on top of cooled cookies, sprinkle with more cinnamon if desired. Store cookies in the fridge for up to 5 days.
Notes
If making smaller than 4.5 oz, begin checking on cookies around 8 minutes. Be sure the cinnamon sugar filling inside doesn’t escape while rolling the dough ball.
Nutrition
Serving: 1cookie with frostingCalories: 672kcalCarbohydrates: 78gProtein: 8gFat: 38gSaturated Fat: 19gCholesterol: 139mgSodium: 619mgPotassium: 128mgFiber: 2gSugar: 43gVitamin A: 1343IUVitamin C: 1mgCalcium: 106mgIron: 2mg
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