Cinnamon Roll Cookies
If you want the flavor of a cinnamon roll without the effort of a yeasted dough, these cookies are the solution. They are essentially a soft sugar cookie with a thick, cinnamon-sugar filling pressed on top before baking. A simple cream cheese glaze finishes them off.
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Ingredients
For the Cinnamon-Sugar Topping
- 1/4 cup unsalted butter room temperature
- 1/4 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1 1/2 tablespoons ground cinnamon
For the Cookie Dough
- 1 cup unsalted butter 2 sticks, melted and cooled
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1/2 cup powdered sugar
- 3-4 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Whisk melted butter, brown sugar, and granulated sugar in large bowl until combined.
- Whisk in egg, egg yolk, and vanilla until glossy.
- Mix flour, salt, baking powder, and baking soda in separate bowl.
- Fold dry ingredients into wet ingredients until just combined.
- Chill dough 30 minutes.
- Make topping: cream butter and brown sugar, mix in flour and cinnamon until crumbly.
- Preheat oven to 350F. Line baking sheets with parchment.
- Scoop dough into 24 balls.
- Form 1 teaspoon topping into disk, press onto each cookie ball.
- Place cookies 2 inches apart on sheets.
- Bake 11-13 minutes until edges are golden.
- Cool on sheet 5 minutes, then transfer to wire rack.
- Mix cream cheese and powdered sugar for glaze.
- Add milk and vanilla until drizzling consistency.
- Drizzle glaze over completely cooled cookies.
Notes
Cookies must be fully cooled before glazing. Store in airtight container up to 5 days.
Tried this recipe?Leave a comment below & let me know!