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Cinnamon Roll Cookies Recipe

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★★★★★

4.6 from 87 reviews

These Cinnamon Roll Cookies combine the soft, buttery texture of classic cinnamon rolls with the convenience of a cookie. Rolled with a rich cinnamon sugar filling and topped with a smooth cream cheese frosting, they offer a delightful treat perfect for any occasion.

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

  1. Preheat and Prepare Filling: Preheat your oven to 400°F. In a small bowl, combine the brown sugar, softened butter, and cinnamon until smooth. Set this cinnamon sugar filling aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cake flour, corn starch, baking soda, baking powder, and salt. Set this dry mixture aside for later.
  3. Cream Butter and Sugar: Using a stand mixer with the paddle attachment, cream the cubed cold butter for about 1 minute until softened. Add the granulated sugar and continue creaming for 1-2 minutes until smooth and fluffy.
  4. Add Eggs and Vanilla: Mix in the eggs, egg yolks, and vanilla extract until fully incorporated.
  5. Incorporate Dry Ingredients: Gradually add the dry flour mixture in about 1/4 cup increments, mixing until combined, forming the cookie dough.
  6. Shape Dough Rectangle: On a lightly floured surface, press the dough into a long rectangle roughly the size of a 9×13 inch pan. Use your hands to flatten; no rolling pin is needed.
  7. Spread Filling: Evenly spoon the cinnamon sugar filling over the dough surface, spreading it into a uniform layer.
  8. Roll the Dough: Carefully roll the dough starting from the long edge to form a tight log, ensuring the filling stays inside without tearing the dough.
  9. Cut Cookies: Slice the rolled dough into 10-12 pieces, approximately 4.5 ounces each.
  10. Form Cookie Balls & Bake: Roll each slice into a ball, sealing the filling inside completely to prevent leakage. Place on a baking sheet and bake for 9-11 minutes until the edges are lightly golden. Let cookies cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.
  11. Prepare Frosting: In a medium bowl, beat together the softened cream cheese and butter with a hand mixer until smooth. Add powdered sugar, vanilla extract, and salt, mixing until creamy. Adjust powdered sugar to desired consistency if needed.
  12. Frost and Serve: Spread the cream cheese frosting generously over cooled cookies. Optionally, sprinkle additional cinnamon on top. Store in an airtight container to maintain freshness.

Notes

  • Make sure the butter for the dough is cold to achieve a tender texture.
  • Do not roll out the dough with a rolling pin to avoid overworking it; press with your hands.
  • Seal the cookie balls tightly to prevent filling from leaking during baking.
  • Let cookies cool completely before frosting to prevent frosting from melting.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: cinnamon roll cookies, cream cheese frosting, cinnamon sugar filling, soft cookies, quick cinnamon rolls, dessert cookies, American dessert

Find it online: https://spatulaqueen.com/cinnamon-roll-cookies-recipe-2/