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Cinnamon Roll Cookies Recipe

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★★★★★

4.6 from 136 reviews

These Cinnamon Roll Cookies combine the best of both worlds — the soft, buttery goodness of a cinnamon roll baked into a cookie form. Rolled with a sweet cinnamon sugar filling and topped with a rich cream cheese frosting, these cookies offer a delightful treat perfect for breakfast or dessert.

Ingredients

Scale

Cookie Dough

  • 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
  • 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 Oven & Prepare Filling: Preheat your oven to 400°F. In a small bowl, combine the brown sugar, softened butter, and cinnamon until smooth to make the cinnamon sugar filling. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, corn starch, baking soda, baking powder, and salt. Set aside.
  3. Cream Butter & Sugar: Place the cold cubed butter in the bowl of a stand mixer fitted with the paddle attachment. Cream for about 1 minute. Add the granulated sugar and continue creaming until the mixture is smooth and fluffy, 1-2 minutes more.
  4. Add Eggs & Vanilla: Add the eggs, egg yolks, and vanilla extract to the creamed butter mixture. Blend until just combined.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, approximately 1/4 cup at a time, mixing until just combined and a dough forms.
  6. Shape Dough: Lightly flour a clean surface and press the cookie dough into a long rectangular shape about the size of a 9×13 inch dish. Use your hands to flatten; no rolling pin necessary.
  7. Spread Filling: Spoon the cinnamon sugar filling evenly over the flattened dough rectangle.
  8. Roll Dough: Starting on the long edge, carefully roll the dough up tightly like a cinnamon roll, taking care to avoid tearing.
  9. Slice Cookies: Cut the rolled dough into approximately 10-12 slices, each weighing roughly 4.5 ounces.
  10. Form & Bake: Roll each slice into a ball, sealing the filling inside well to prevent oozing during baking. Place on a baking sheet and bake for 9-11 minutes, or until edges turn lightly golden brown. Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a cooling rack.
  11. Prepare Frosting: In a medium bowl, beat the softened cream cheese and butter together with a hand mixer until smooth. Add confectioners sugar, vanilla extract, and salt, mixing until fully combined and smooth. Add additional powdered sugar if you prefer a thicker frosting.
  12. Frost & Serve: Spread the cream cheese frosting atop the cooled cookies. Optionally, sprinkle extra cinnamon over the frosting. Store the cookies refrigerated for up to 5 days.

Notes

  • Use cold butter for the dough to ensure a tender, flaky texture.
  • Be careful not to overmix the dough once you add the dry ingredients to avoid tough cookies.
  • If the dough feels too sticky while shaping, chill it briefly in the fridge to make handling easier.
  • Seal the edges well after rolling to keep the cinnamon sugar filling from leaking out during baking.
  • Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.

Keywords: Cinnamon Roll Cookies, Cinnamon Sugar Cookies, Cream Cheese Frosting Cookies, Soft Cookies, Breakfast Cookies

Find it online: https://dinewithdylan.com/cinnamon-roll-cookies-recipe-3/