Description
Delicious Cinnamon Bun Cookies that combine the rich flavors of cinnamon swirls and creamy cheese in a soft, buttery cookie. Perfect for a comforting treat with a unique twist inspired by classic cinnamon buns.
Ingredients
Scale
Dough
- 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
Cinnamon Mixture
- 1 Tbsp ground cinnamon
Filling
- 6 oz (170 g) cream cheese
Instructions
- Preheat and cream the base: Preheat your oven to 350°F (175°C). In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and brown sugar on medium-high speed until well combined and fluffy, about 2 to 3 minutes. Scrape down the sides, then add the egg and vanilla extract. Beat again until fully incorporated, around 2 minutes more.
- Add dry ingredients: On low speed, add the all-purpose flour, milk powder, kosher salt, baking powder, and baking soda. Mix just until the dough comes together, about 1 minute, taking care not to overmix.
- Separate and flavor dough: Divide the dough into two equal portions. Knead the ground cinnamon into one half of the dough until evenly incorporated, creating a spiced cinnamon dough.
- Assemble swirled dough balls with cream cheese: Using a 2-ounce cookie scoop or a 1/4-cup measuring cup, scoop half the cinnamon dough into your hand, then scoop an equal amount of plain dough on top. Pinch and twist both doughs together to form a swirl. Turn the dough ball upside down, then press a well into the center with your thumbs large enough to hold 1 tablespoon of cream cheese. Place the cream cheese inside and carefully wrap the dough edges around it, sealing completely to encase the filling.
- Shape and prepare for baking: Place the dough rounds seam side down on parchment-lined baking sheets, spacing them 2 to 3 inches apart. Flatten each round gently using the palm of your hand to create a cookie shape.
- Bake to perfection: Bake in the preheated oven until edges are golden brown, approximately 8 to 10 minutes. Keep an eye on them to prevent overbaking.
- Cool and store: Allow cookies to cool slightly on the baking sheets so they firm up a bit but remain soft. These cookies are particularly delicious when enjoyed warm. Store leftover cookies in an airtight container and refrigerate for up to 1 week.
Notes
- Use full-fat cream cheese for the best creamy filling texture.
- Milk powder adds richness and tenderness to the dough, but it can be omitted if unavailable, though texture may vary slightly.
- For more pronounced cinnamon flavor, you can increase the cinnamon slightly, adjusting to taste.
- Make sure to fully seal the cream cheese inside the dough to prevent leaking during baking.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months and thaw at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
