Cinnamon Roll Cookies

Instructions

For the Cinnamon Roll Filling

Make the cinnamon roll filling by adding the butter, brown sugar, cinnamon and pinch of salt to a medium bowl. Cream everything together with an electric hand mixer on high speed until the mixture is very pale and fluffy, and the sugar is almost dissolved, about 3-5 minutes.
1/2 cup (110 g) light brown sugar, packed, 5 tbsp (70 g) unsalted butter, softened, 1 tbsp ground cinnamon, pinch of salt
Scoop the cinnamon roll filling in 1/2 tsp sized portions onto a baking sheet lined with parchment paper. Place in the freezer while working on the dough.

For the Cinnamon Sugar Topping

In a small bowl, mix the granulated white sugar and cinnamon together. Set aside for rolling the dough in later.
1/4 cup (50 g) granulated white sugar, 1/2 tsp ground cinnamon

For the Cookie Dough

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cream of tartar. Then set aside the flour mixture.
2 cups (250 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 3/4 tsp cream of tartar
In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment if you would rather.)
3/4 cup (168 g) unsalted butter, softened, 3/4 cup (165 g) light brown sugar, packed, 1/4 cup (50 g) granulated white sugar
Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy. Scrape the sides of the bowl as necessary.
2 egg yolks, at room temperature, 1 tbsp vanilla
Add the dry ingredients to the wet ingredients and combine on low speed.
Divide the dough in thirds and sprinkle in 1/3 of the cinnamon roll filling balls over 1/3 of the dough. (You can just push the dough off to the side of the bowl, it doesn't have to be perfect, we're just trying to divide the cinnamon balls evenly!) Add 1/3 of the dough on top and add in 1/3 of the cinnamon roll filling. Add the rest of the dough on top and add in the remaining cinnamon sugar balls.
Gently fold the frozen balls into the dough, making sure not to mix them in completely. Three folds should be perfect. If you fold any more than this, the cinnamon sugar filling will just mix into the dough instead of each cookie having distinct pockets of cinnamon roll filling.
Scoop the dough into 20 portions with a 2 tbsp cookie scoop. Roll the cookie dough balls in the cinnamon sugar mixture.
Transfer the cookie dough balls to a parchment paper lined baking sheet. Bake 6 cookies at a time for 8 1/2 to 10 minutes. (8 1/2 minutes gives you thick, chewy centers, while baking for longer will give you a crispier edged cookie.)
When the cookies are straight out of the oven, scoot a large round cookie cutter around them to give them a perfect circular shape.
Let the cookies cool for 5 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to finish cooling.

For the Cream Cheese Icing

While the cookies cool, make the cream cheese frosting. Add the cream cheese to a small bowl and mix with an electric mixer on medium-high speed until smooth, about 1 minute.
2 oz (56 g) cream cheese, cold
Add in the powdered sugar and milk, and combine on low speed until smooth.
1 cup (135 g) powdered sugar, 2 tbsp (30 ml) whole milk
When the cookies are cool, drizzle each with the cream cheese glaze. (I like to use a piping bag with a small hole for this.) Then serve!

Course: Dessert

Cuisine: American

Keyword: chewy cookies, cinnamon, cinnamon cookies, cinnamon roll cookies, cinnamon rolls, Cookies

Ingredients

For the Cinnamon Roll Filling

For the Cinnamon Sugar Topping

For the Cookie Dough

For the Cream Cheese Frosting

Instructions

For the Cinnamon Roll Filling

For the Cinnamon Sugar Topping

For the Cookie Dough

For the Cream Cheese Icing