Cinnamon Roll Cookies
These cinnamon roll cookies combine a buttery cookie with a cinnamon roll. It has a snickerdoodle cookie base stuffed with cinnamon filling dollops. When you open the cookie you can see that cinnamon filling. It is also rolled in cinnamon sugar and topped with cream cheese icing.
Servings: 18 large cookies
Calories: 322kcal
Ingredients
Cinnamon Filling
- 6 TBSP Unsalted butter room temperature
- 1/2 cup Brown sugar packed
- 1 TBSP All-purpose flour
- 1 TBSP Ground cinnamon
- Pinch of salt
Cookie Dough
- 2 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Cream of tartar
- 1 tsp Cornstarch
- 1 cup Unsalted butter room temperature
- 3/4 cup White granulated sugar
- 3/4 cup Brown sugar packed
- 1 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 1/4 cup White granulated sugar
- 1/2 TBSP Ground cinnamon
Cream Cheese Icing
- 2 oz Cream cheese room temperature
- 2 TBSP Unsalted butter room temperature
- 1/2 cup Powdered sugar sifted
- 1 tsp Pure vanilla extract
- 1 tsp Milk
Instructions
Cinnamon Filling
- In a medium bowl with a hand mixer, beat the butter until smooth. Then, add brown sugar, flour, cinnamon, and pinch of salt. Beat for 1 minute on high speed.6 TBSP Unsalted butter, 1/2 cup Brown sugar, 1 TBSP All-purpose flour, 1 TBSP Ground cinnamon, Pinch of salt
- Line a cookie sheet with wax paper. Use a 1/2 Tablespoon to scoop dollops of filling and place evenly on the wax paper. I made 18 dollops. Freeze for at least 40 minutes.
Cookie Dough
- In a medium bowl, sift the flour, baking soda, baking powder, salt, cream of tartar, and cornstarch. Set aside.2 3/4 cup All-purpose flour, 1/2 tsp Baking soda, 1 tsp Salt, 1 tsp Cream of tartar, 1 tsp Cornstarch
- Using a mixer, beat the butter, sugar, and brown sugar on high speed for 2 minutes.1 cup Unsalted butter, 3/4 cup White granulated sugar, 3/4 cup Brown sugar
- Add the vanilla and eggs and mix on medium until combined. Add the dry ingredients and mix on low speed until just combined.1 tsp Pure vanilla extract, 2 Large eggs
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let dough rest for 10 minutes to help with spreading. Combine sugar and cinnamon in a small bowl.1/4 cup White granulated sugar, 1/2 TBSP Ground cinnamon
- Use a large cookie scoop to scoop the dough. While it is still in the cookie scoop, use your thumb to create a hole in the center. Place a frozen dollop in the center and cover back up with the cookie dough. Roll each cookie dough ball in cinnamon sugar. Place 6 cookie dough balls per cookie sheet.
- Bake for 13-15 minutes until the edges are lightly golden.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack. Cool completely before icing.
Cream Cheese Icing
- In a small bowl using a hand mixer, beat the cream cheese and butter on high speed until creamy. Add the sifted powdered sugar and mix low speed until combined. Add the vanilla and mix and mix until creamy. This will be a pipeable consistency.2 oz Cream cheese, 2 TBSP Unsalted butter, 1/2 cup Powdered sugar, 1 tsp Milk, 1 tsp Pure vanilla extract
- Pipe or drizzle the icing on top of each cookie.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 322kcal | Carbohydrates: 45g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 188mg | Potassium: 82mg | Fiber: 1g | Sugar: 26g | Vitamin A: 515IU | Vitamin C: 0.02mg | Calcium: 37mg | Iron: 1mg