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Cinnamon Roll Cookies Recipe

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★★★★★

4.6 from 65 reviews

These Cinnamon Roll Cookies combine the rich, gooey flavors of classic cinnamon rolls with the convenience and crispy-chewy texture of a cookie. Featuring a buttery dough swirled with a sweet cinnamon sugar filling and topped with luscious cream cheese frosting, these treats offer all the indulgence of your favorite breakfast pastry in bite-sized form, perfect for any time of day.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 egg yolks
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Cinnamon Sugar Filling

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 3 tablespoons ground cinnamon

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 to 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the cinnamon sugar filling: In a medium bowl, combine the softened butter, packed brown sugar, and ground cinnamon. Mix thoroughly until it forms a smooth and spreadable paste. Set aside.
  2. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
  3. Add eggs and yolks: Beat in the whole eggs and egg yolks one at a time until fully incorporated and creamy.
  4. Mix in dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, blending until a smooth dough forms.
  5. Roll out dough into a rectangle: On a lightly floured surface, spread or roll the dough into a large rectangle approximately 12 by 8 inches in size and about 1/4 inch thick.
  6. Spread cinnamon sugar filling: Evenly spread the prepared cinnamon sugar filling over the entire surface of the dough rectangle.
  7. Roll jelly-roll style: Starting from one of the longer edges, carefully roll the dough into a tight log, similar to rolling a jelly roll, making sure it is compact.
  8. Cut into cookies: Using a sharp knife, cut the dough log into approximately 12 equal pieces.
  9. Form into balls: Take each piece and roll it gently into a ball shape with your hands to smooth edges and prepare for baking.
  10. Bake the cookies: Place the dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes or until edges are golden brown and cookies are set.
  11. Prepare cream cheese frosting: While cookies bake and cool, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy and spreadable.
  12. Frost the cooled cookies: Once the cookies have cooled completely, generously spread the cream cheese frosting on top of each cookie.

Notes

  • The dough can be chilled for 30 minutes before rolling if it feels too soft; this helps with easier handling.
  • For a glossier finish, you can brush the cookies with a simple egg wash before baking.
  • Store cookies in an airtight container in the refrigerator for up to 5 days; warm slightly before serving for best taste.
  • These cookies freeze well unfrosted; thaw and frost just before serving.
  • You can substitute light brown sugar for dark brown sugar in the filling for a milder cinnamon flavor.

Keywords: cinnamon roll cookies, cinnamon sugar cookies, cream cheese frosting cookies, cookie recipe, easy dessert, sweet cinnamon cookies

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