Description
Delicious cinnamon roll cookies with a creamy glaze. Perfect for any occasion!
Ingredients
Scale
- 3/4 cup butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cream cheese extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 3/4 cup light brown sugar (packed)
- 3 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 5 tablespoons butter (melted)
- 4 ounces cream cheese (room temperature)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon milk (add up to 4 tablespoons)
Instructions
- Add the 3/4 cup butter, 1/2 cup granulated sugar, and 1/2 cup powdered sugar to a large mixing bowl. Using a hand mixer, beat on medium until creamed.
- Add in the 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon cream cheese extract. Beat until the egg is incorporated.
- In a separate bowl, add in the 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cornstarch, and 1/2 teaspoon salt. Whisk until combined.
- Add the flour mixture to the wet ingredients and beat until the flour is incorporated and the dough comes together.
- Place the dough between two pieces of parchment paper or wax paper and roll out into a 9 1/2 x 13-inch rectangle and with a 1/4 inch thickness.
- Slide a cookie sheet under the parchment paper/wax paper and transfer the dough to the fridge to chill for 15 to 20 minutes until firm.
- While the dough is chilling, work on the filling.
- Add the 3/4 cup light brown sugar, 3 tablespoons all-purpose flour, and 1 tablespoon ground cinnamon in a small bowl. Whisk until combined.
- Add in the melted 5 tablespoons butter and stir until the butter is evenly distributed.
- Once the dough is firm, peel the top piece of parchment paper off.
- Carefully spread the filling on top of the dough using an offset spatula. Make sure to spread the filling to all of the edges.
- Begin rolling from the dough up like a cinnamon roll from the long side. Be sure to tightly roll it and if the dough is sticking, use the parchment paper/wax paper to roll the dough and gently pull the paper away as you go.
- Once the dough is rolled up, roll it back and forth to help get rid of any gaps in the cinnamon roll cookies.
- Roll the dough back up in the parchment paper/wax paper and place back in the fridge to chill and firm up for at least 3 hours but overnight is best.
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Unwrap the cookie dough and slice the cookies 1/2 inch thickness using a sharp knife.
- Place the cookies 2 inches apart on the prepared cookie sheet.
- Place the cookies in the oven and bake for 13 to 16 minutes until the edges are golden brown.
- Let the cookies cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
- While the cookies are cooling, prepare the glaze. If you add the glaze right away, the cookies will need refrigerated so I recommend adding it just before serving.
- Once the cookies are completely cooled and ready to be served, place them on wax paper.
- Add the 4 ounces cream cheese to a medium bowl. Beat with a hand mixer until creamed.
- Add in the 1 teaspoon vanilla extract, 1 cup powdered sugar, and 1 tablespoon milk. Beat until smooth. Add up to 3 additional tablespoons of milk for a thinner consistency glaze.
- Either dip the tops of the cookies in the glaze if it’s thin or add the glaze in a sandwich bag and cut a small hole in the corner of the bag for a thick glaze. With even pressure, pipe lines on top of the cookies.
- If you added glaze, store in an airtight container in the fridge for up to 5 days. The cookies will be hard.
- If you skipped the glaze, store the cookies in an airtight container at room temperature for 5 days.
Notes
- For softer cookies, chill the dough overnight.
- Glaze can be adjusted based on desired thickness.
- Using parchment paper helps in rolling the dough without sticking.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg