Description
Delight in these Cinnamon Roll Cookies, combining the soft, buttery texture of sugar cookie dough with a warm cinnamon-sugar filling, all topped with a creamy vanilla cream cheese icing. Perfect for dessert or holiday treats, these cookies bring the classic cinnamon roll flavors into a convenient, handheld form.
Ingredients
Units
Scale
Sugar Cookie Dough
- 2 1/2 cups (300 g) all purpose flour
- 1/4 cup (28 g) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 3/4 cup (150 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoon (10 ml) vanilla extract
Cinnamon Roll Filling
- 4 tablespoons (57 g) unsalted butter, melted
- 1/2 cup (100 g) light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Icing
- 4 oz. (113 g) cream cheese, room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups (180 g) powdered sugar
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all purpose flour, almond flour, baking powder, and salt until well combined.
- Cream Butter and Sugars: In the bowl of a mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add Egg and Vanilla: On low speed, incorporate the egg and vanilla extract into the butter mixture until well combined, scraping the bowl as needed.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet on low speed until just combined. Fold in any remaining flour with a spatula if necessary. The dough should be tacky but not sticky; add 1-2 tablespoons extra flour if needed.
- Shape Dough: Divide the dough roughly into two equal parts. Place one portion onto a lightly floured sheet of parchment paper and cover with a large piece of plastic wrap. Roll it out into a ¼ inch thick rectangle and trim the edges for uniformity. Repeat for the second portion and chill both rectangles in the refrigerator for 10-15 minutes.
- Prepare Cinnamon Filling: While chilling the dough, melt the unsalted butter in a bowl. Whisk in the light brown sugar and ground cinnamon until smooth and fully combined.
- Spread Filling and Roll: Remove the chilled dough rectangles and spread half of the cinnamon filling evenly over each. Using parchment as a guide, carefully roll each rectangle into a log shape. Wrap loosely in plastic wrap and refrigerate for at least 2 hours or until very firm.
- Preheat Oven and Prepare Baking Sheet: About 20-30 minutes before baking, preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Slice Cookies: Remove one dough log from the fridge and slice into ½ inch thick rounds. Arrange the slices on the prepared baking sheet about 2 inches apart.
- Bake Cookies: Bake the sliced cookies for 11-13 minutes or until the edges are set and lightly golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat for the second log.
- Make Cream Cheese Icing: While the cookies cool, whisk together the room temperature cream cheese, vanilla extract, and powdered sugar in a bowl until smooth and creamy.
- Frost Cookies: Once cookies are completely cooled, spread or drizzle the cream cheese icing over each cookie. Allow the icing to set for 30 minutes before serving.
Notes
- Store unfrosted cinnamon roll cookies in an airtight container at room temperature for up to 5 days.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- Unbaked cinnamon roll cookie dough logs can be stored wrapped in plastic wrap in the refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
