Description

Delicious Cinnamon Roll Cookies that combine the soft, buttery texture of classic cinnamon rolls with the convenience of a cookie. Featuring a cinnamon sugar filling and topped with a creamy, tangy cream cheese frosting, these cookies are perfect for breakfast treats or sweet snacks.

Ingredients

Scale

Dry 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

Cookie Dough:

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

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
1/2 cup Unsalted Butter, softened
2 1/2 cups Confectioners Sugar
1 tsp. Vanilla Extract
1/2 tsp. Salt

Instructions

Preheat Oven and Prepare Filling: Preheat the oven to 400°F. In a small bowl, combine brown sugar, softened butter, and cinnamon until smooth. Set aside the cinnamon sugar mixture.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugar: Place the cold, cubed butter into the bowl of a stand mixer fitted with the paddle attachment. Cream butter for about 1 minute, then add granulated sugar and continue creaming until smooth, about 1-2 minutes.
Add Eggs and Vanilla: Add the eggs, egg yolks, and vanilla extract to the creamed butter and sugar. Mix until fully combined.
Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, approximately 1/4 cup at a time, mixing until just combined to avoid overworking the dough.
Shape Dough: On a lightly floured surface, press the cookie dough into a long rectangle roughly the size of a 9×13 inch pan. No rolling pin is needed—use your hands to flatten evenly.
Add Cinnamon Sugar Filling: Evenly spread the prepared cinnamon sugar filling over the dough rectangle in a thin layer.
Roll the Dough: Carefully roll the dough up tightly starting from the long edge, ensuring not to tear the dough. The light dusting of flour will help prevent sticking.
Slice Cookies: Cut the rolled dough into approximately 10-12 slices, each weighing about 4.5 oz, forming individual cookie rounds.
Form and Bake Cookies: Roll each slice into a ball, sealing the edges to keep the cinnamon filling inside. Place on a baking sheet and bake for 9-11 minutes, or until the cookie edges turn lightly golden. Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a cooling rack.
Make Cream Cheese Frosting: In a medium bowl, beat together softened cream cheese and softened butter with a hand mixer until smooth. Add powdered sugar, vanilla extract, and salt, mixing until creamy. Add additional powdered sugar if a thicker consistency is desired.
Frost and Serve: Once the cookies are completely cooled, spread the cream cheese frosting over the tops. Optionally, sprinkle a little extra cinnamon on top for garnish. Store cookies in the refrigerator for up to 5 days.

Notes

Use cold butter for the dough to achieve a tender, flaky texture.
If the dough feels too sticky to handle, chill it briefly before shaping.
Seal the cookie edges well to prevent the cinnamon filling from oozing out during baking.
For softer cookies, do not overbake; remove when edges are just turning golden.
Adjust the powdered sugar quantity in the frosting to your preferred sweetness and consistency.
Store cookies in an airtight container in the refrigerator to maintain freshness.

Prep Time: 25 minutes
Cook Time: 11 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 65g)
Calories: 280 kcal
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: cinnamon roll cookies, cinnamon cookies, cream cheese frosting, cinnamon sugar cookies, soft cookies