Can I make Cinnamon Roll Cookies in advance?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 2-3 days. This makes the process quicker on the day you plan to bake. Just let the dough come to room temperature before rolling and baking.

How can I prevent the cinnamon sugar filling from oozing out?

To prevent the filling from spilling out while baking, be sure to seal the dough tightly when rolling it up. Pinch the edges of the dough to ensure the cinnamon sugar mixture stays inside the cookie, creating the perfect swirl.

Can I use all-purpose flour instead of cake flour for this recipe?

Yes, you can substitute cake flour with all-purpose flour. If doing so, use 4 cups of all-purpose flour to replace the 2 ½ cups of all-purpose and 1 ½ cups of cake flour. The texture may be slightly different, but the cookies will still turn out delicious!

Cinnamon Roll Cookies Recipe: A Perfect Twist on a Classic Favorite

Description

Cinnamon Roll Cookies are a delicious blend of cinnamon rolls and cookies. They are soft, chewy, and topped with a creamy, tangy frosting. These cookies are quick to make and perfect for any occasion, from casual snacks to holiday gatherings.

Ingredients

Scale

2 1/2 cups All-Purpose Flour
1 1/2 cups Cake Flour
2 tsp. Corn Starch
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
1 cup Cold Unsalted Butter, cubed (16 Tbsp.)
1 1/4 cups Granulated Sugar
2 large Eggs
2 large Egg Yolks
1 tsp. Vanilla Extract
1 cup packed Brown Sugar (light or dark)
6 Tbsp. Softened Butter
2 Tbsp. Cinnamon
8 oz. Cream Cheese, softened
1/2 cup Unsalted Butter, softened
2 1/2 cups Confectioners Sugar
1 tsp. Vanilla Extract
1/2 tsp. Salt

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Instructions

Preheat the oven to 400°F. In a small bowl, mix the brown sugar, softened butter, and cinnamon to create the cinnamon sugar filling. Set aside.
In a large bowl, whisk together the all-purpose flour, cake flour, corn starch, baking soda, baking powder, and salt.
In the bowl of a stand mixer, cream the cold butter and granulated sugar for 1-2 minutes, until smooth and fluffy.
Add the eggs, egg yolks, and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet mixture, about 1/4 cup at a time, mixing until just combined.
On a lightly floured surface, flatten the dough into a large rectangle. Spread the cinnamon sugar filling evenly over the dough.
Roll the dough from the long edge into a jelly-roll shape. Slice the dough into 12 equal pieces and form each into a ball.
Place the dough balls on a parchment-lined baking sheet and bake for 9-11 minutes, or until the edges are lightly golden brown.
For the frosting, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth.
Spread the frosting over the cooled cookies and sprinkle with extra cinnamon if desired.

Notes

Ensure the cinnamon sugar filling is sealed inside the dough to prevent it from oozing out during baking.
Let the cream cheese and butter soften before making the frosting for the best texture.
If you don’t have cake flour, you can substitute it with all-purpose flour (use 4 cups of all-purpose flour in total).
The dough can be prepared in advance and refrigerated for up to 2-3 days before baking.
For smaller cookies, start checking for doneness around 8 minutes of baking time.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie with frosting
Calories: 672
Sugar: 43g
Sodium: 619mg
Fat: 38g
Saturated Fat: 19g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 78g
Fiber: 2g
Protein: 8g
Cholesterol: 139mg