Description
Cinnamon Roll Cookies with soft, chewy centers, gooey cinnamon-sugar swirls, and tangy cream cheese frosting. No chill, bakery-style cookies ready in about 30 minutes.
Ingredients
Cookie Dough
2 1/2 cups all-purpose flour
1 1/2 cups cake flour
2 tsp cornstarch
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup cold unsalted butter, cubed
1 1/4 cups granulated sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
Filling
1 cup packed brown sugar
6 tbsp softened butter
2 tbsp ground cinnamon
Frosting
8 oz softened cream cheese
1/2 cup softened unsalted butter
2 1/2 cups confectioners’ sugar
1 tsp vanilla extract
1/2 tsp salt
Instructions
1. Preheat oven to 400°F and line light-colored baking sheets with parchment or a baking mat.
2. Stir together the filling: brown sugar, softened butter, and cinnamon; set aside.
3. Whisk the dry ingredients: all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt.
4. In a stand mixer, cream the cold cubed butter until smooth, then beat in granulated sugar until fluffy.
5. Add eggs, egg yolks, and vanilla; mix until combined.
6. Gradually add dry ingredients to the mixer and blend just until a soft dough forms.
7. On a lightly floured surface, press dough into a large rectangle.
8. Spread the cinnamon filling evenly over the dough.
9. Roll up tightly from the long edge to form a log, sealing the seam.
10. Slice into 10–12 portions; pinch edges to fully enclose the filling and roll into sealed balls.
11. Arrange on prepared sheets and bake 9–11 minutes (smaller cookies may bake in ~8 minutes) until edges are lightly golden.
12. Cool completely on the pan, then wire rack.
13. Beat cream cheese and butter until smooth; mix in confectioners’ sugar, vanilla, and salt until creamy.
14. Frost cooled cookies generously and dust with cinnamon if desired.
Notes
To avoid filling leakage, fully enclose the filling when forming the cookie balls.
Use softened cream cheese and butter for ultra-smooth frosting.
Smaller cookies may need only 8 minutes of baking.
Substitute: use all-purpose flour for cake flour (total 4 cups AP flour) if needed.
Make ahead: chill dough up to 3 days.
Storage: refrigerate frosted cookies up to 5 days.
Freeze: unfrosted cookies up to 3 months.
Use parchment or a baking mat, not baking spray. Use light-colored baking sheets to prevent overbaking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 4.5 oz)
- Calories: 672
- Sugar: 43 g
- Sodium: 619 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 139 mg