Preparation

• 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 mixer 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.
• Spoon the cinnamon sugar filling onto the dough and spread 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, sealing the filling inside. 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 using a hand mixer. 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 frosting with more cinnamon if desired. Store cookies in the fridge for up to 5 days.