Let’s dive into the recipe for these amazing cinnamon roll cookies!
These cookies are a delight for cinnamon roll enthusiasts. They’re chewy, filled with swirls of cinnamon goodness, coated in cinnamon sugar, and topped with a creamy cream cheese frosting. Perfect for anyone who loves the comforting flavors of cinnamon rolls in cookie form!
Why You’ll Love This Cinnamon Roll Cookie Recipe:
- They boast the perfect texture: chewy on the inside with crispy edges.
- The dough is infused with bits of cinnamon roll filling that melt into each cookie, providing just the right amount of spice.
- Topped with a luscious cream cheese frosting drizzle, reminiscent of the best part of a cinnamon roll.
FAQs:
- How do I store these cookies? Simply keep them in an airtight container for up to four days.
- Can these be frozen? Absolutely! Just freeze them without the frosting, wrapped individually in plastic wrap and then stored in a plastic bag for freshness. They’ll keep well for up to a month.
Pro Tips:
- To ensure the best results, measure your flour accurately. Avoid scooping flour directly from the bag; instead, spoon it into your measuring cup and level it off with a knife.
- Use a large round cookie cutter to shape the cookies right out of the oven for a perfect circular finish.
Cinnamon Roll Cookies
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Total Time: 39 minutes
- Yield: 20 cookies 1x
- Category: Dessert
Ingredients
Scale
For the Cinnamon Roll Filling:
- ½ cup packed light brown sugar (110 grams)
- 5 tablespoons softened unsalted butter (70 grams)
- 1 tablespoon ground cinnamon
- Pinch of salt
For the Cinnamon Sugar Topping:
- ¼ cup granulated white sugar (50 grams)
- ½ teaspoon ground cinnamon
For the Cookie Dough:
- 2 cups all-purpose flour (spooned and leveled (250 grams))
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cream of tartar
- ¾ cup softened unsalted butter (168 grams)
- ¾ cup packed light brown sugar (165 grams)
- ¼ cup granulated white sugar (50 grams)
- 2 egg yolks (at room temperature)
- 1 tablespoon vanilla extract
For the Cream Cheese Frosting:
- 2 ounces cold cream cheese (56 grams)
- 1 cup powdered sugar (135 grams)
- 2 tablespoons whole milk (30 milliliters)
Instructions
For the Cinnamon Roll Filling:
- In a medium bowl, cream together the butter, brown sugar, cinnamon, and salt until fluffy and pale.
- Scoop small portions of the mixture onto a parchment-lined baking sheet and freeze while preparing the dough.
For the Cinnamon Sugar Topping:
- Mix the granulated sugar and cinnamon in a small bowl and set aside.
For the Cookie Dough:
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cream of tartar.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg yolks and vanilla extract until pale and fluffy.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Divide the dough into thirds and fold in portions of the frozen cinnamon roll filling balls.
- Roll the dough into balls and coat them in the cinnamon sugar mixture.
- Place the dough balls onto the prepared baking sheets and bake for 8 ½ to 10 minutes.
- Shape the cookies with a round cookie cutter right out of the oven for perfect circles.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- While the cookies cool, prepare the frosting by mixing the cream cheese, powdered sugar, and milk until smooth.
- Drizzle the frosting over the cooled cookies and serve!
