Description
These Cinnamon Roll Cookies combine the classic flavors of your favorite breakfast treat with the convenience of a cookie. Featuring a soft, buttery sugar cookie dough rolled with a sweet cinnamon-sugar filling and finished with a smooth cream cheese icing, these treats are perfect for dessert, holidays, or anytime you crave a cozy, spiced sweet bite.
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 to ensure even distribution of leavening and seasoning.
- Beat Butter and Sugars: In the bowl of a mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar together on medium speed for 3-4 minutes until the mixture is light, fluffy, and well combined, creating a creamy base for the dough.
- Add Egg and Vanilla: Scrape down the sides and bottom of the bowl, then mix in the egg and vanilla extract on low speed until fully incorporated.
- Combine Wet and Dry Ingredients: On low speed, gradually mix in the dry flour mixture until just combined. Use a spoon or spatula to fold in any remaining flour pieces. The dough should be tacky but not sticky; add 1-2 tablespoons (8-16 g) of flour if needed.
- Form and Chill Dough Rectangles: Divide the dough into two equal portions. On a lightly floured piece of parchment paper, place one portion and cover with plastic wrap. Roll into a ¼ inch thick rectangle and trim the edges for uniform shaping. Repeat with second portion on separate parchment. Transfer both to a baking sheet or plate and chill in the refrigerator for 10-15 minutes.
- Prepare Cinnamon Filling: While dough chills, melt butter in a bowl. Whisk together melted butter, light brown sugar, and ground cinnamon until well combined to create the cinnamon roll filling.
- Assemble Dough Rolls: Remove dough rectangles from fridge. Spread half of the cinnamon filling evenly over each rectangle. Using the parchment paper to help, tightly roll each rectangle into a log shape. Wrap in plastic wrap and chill for at least 2 hours, or until very firm.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (177°C) for 20-30 minutes and line a large baking sheet with parchment paper.
- Slice and Bake Cookies: Remove one dough log from the fridge. Slice into ½ inch thick rounds and arrange cookies 2 inches apart on the prepared baking sheet. Bake for 11-13 minutes, or until edges are set and lightly golden.
- Cool Cookies: Allow baked cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Repeat slicing, baking, and cooling steps with remaining dough log.
- Make Cream Cheese Icing: While cookies cool, whisk together cream cheese, vanilla extract, and powdered sugar in a bowl until smooth and well combined.
- Ice and Set Cookies: Spread or drizzle cream cheese icing over cooled cookies. Allow icing to set for 30 minutes before serving and enjoying.
Notes
- Store unfrosted cinnamon roll cookies in an airtight container at room temperature for up to 5 days.
- Frosted cookies with cream cheese icing should be stored in an airtight container in the refrigerator for up to 5 days.
- Unbaked cookie dough or assembled dough rolls can be wrapped in plastic wrap and stored in the fridge for 2-3 days before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
