Description
Delightfully soft and swirled Cinnamon Bun Cookies featuring a luscious cream cheese filling. These cookies combine the warm, spiced flavor of cinnamon dough swirled with plain dough and a creamy center, making a perfect treat that tastes just like a cinnamon bun in cookie form.
Ingredients
Scale
Dough Ingredients
- 1 cup (2 sticks) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (115 g) packed light brown sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 2 cups (240 g) plus 2 tbsp all-purpose flour
- 1/4 cup (20 g) milk powder
- 1 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 Tbsp ground cinnamon
Filling
- 6 oz (170 g) cream cheese
Instructions
- Preheat & Cream Butter and Sugars: Preheat the oven to 350°F (175°C). In a large bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed. Add the egg and vanilla extract, then beat until fully combined, about 2 more minutes.
- Incorporate Dry Ingredients: Add the all-purpose flour, milk powder, kosher salt, baking powder, and baking soda to the wet mixture. Beat on low speed until everything is just combined, approximately 1 minute, being careful not to overmix.
- Divide and Flavor Dough: Split the dough into two equal halves. Knead the ground cinnamon thoroughly into one half of the dough until evenly distributed, creating the cinnamon dough.
- Form Swirled Dough Balls with Cream Cheese Filling: Using a 2-ounce cookie scoop or a 1/4-cup measuring cup, fill halfway with the cinnamon dough, then fill the remaining half with plain dough. Pinch and twist the two dough halves together by hand to form a marbled swirl effect. Flip the dough ball upside down and with your thumbs, create a well large enough to place 1 tablespoon of cream cheese inside. Carefully wrap the dough edges around the cream cheese to fully seal it inside the dough ball.
- Prepare for Baking: Arrange the dough balls seam side down on two parchment-lined baking sheets, spacing them about 2 to 3 inches apart. Gently flatten each dough ball slightly using the palm of your hand.
- Bake the Cookies: Bake the cookies in the preheated oven until the edges turn a golden brown color, about 8 to 10 minutes. Keep an eye on them to prevent over-baking, ensuring a soft texture.
- Cool and Store: Allow the cookies to cool slightly on the baking sheets before enjoying. These cookies are delicious warm. Any leftovers can be stored in an airtight container and refrigerated for up to one week.
Notes
- For best results, use room temperature butter and cream cheese to ensure smooth mixing and easy dough handling.
- If you don’t have milk powder, you can omit it, but it adds to the cookie’s richness and tenderness.
- These cookies are best enjoyed within a few days, but can be frozen for longer storage.
- Make sure to seal the cream cheese well inside the dough to avoid leakage during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 11 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
