Cinnamon Roll Cookies
These cinnamon roll cookies are super easy to make and look absolutely stunning. Not to mention, they are DELICIOUS!
Who doesn’t love cinnamon rolls and cookies? When you combine them, it creates sometimes uniquely delicious. These cookies are fluffy, airy, and almost more cake like. They are covered in a cream cheese butter cream frosting. I used a piping bag with a round tip to make the classic cinnamon roll spirals, but you would even just spread the frosting on with a knife and they would be just as delicious.
Ingredients- Cinnamon Roll Cookies
- Unsalted Butter
- Sugar
- Eggs
- Vanilla
- All-purpose Flour
- Baking Powder
- 2 teaspoons Ground Cinnamon
- Salt
Ingredients- Cream Cheese Butter Cream
- Cream cheese
- Butter
- Powdered sugar
- Vanilla
- Milk (or cream)
- Cinnamon ( to sprinkle on top)
Baking Tips and Tricks
Refrigerate Dough– You must refrigerate the dough before baking. This makes the cookies easier to flatten and helps them cook evenly. If the dough is too soft, your cookies could turn out flat.
Soften your Cream Cheese and Butter– You will want to make sure your cream cheese and butter is softened for the cookies and the frosting. There are two easy ways to do this: you can either leave out the cream cheese at room temperature for about 45 minutes or microwave it on 20% power for about 60 seconds.
Flatten the Dough Before Baking– Once you have chilled the dough, and rolled it into 1″ balls, you will want to flatten the balls to 1/2″ thickness on the prepared baking sheet. You can do this by using your fingers or a drinking glass.
Let the Cookies Cool – Allow the cookies to cool on the baking sheet for at least 3 minutes, then transfer to a cooling rack. You will want to make sure your cookies are completely cool before adding your frosting. If you frost the cookies too early, your frosting may melt instead of holding it’s beautiful spirals.
Frosting– If you do not have a piping bag, you can just frost the cookies with a butter knife, and sprinkle a little cinnamon on top. They still are delicious!
Cinnamon Roll Cookies
Equipment
- Baking Sheet
- Electric Mixer
- 2 Large Bowls
- Cookie Scoop
Ingredients
Cookies
- 1 cup unsalted butter softened, (2 sticks)
- 1 cup sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 3 cups flour
- 3 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt if you used salted butter, skip this
Frosting
- 4 oz cream cheese softened
- 1/2 cup butter softened, (1 stick)
- 2 1/2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla
- Cinnamon for sprinkling on top
Instructions
- In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix until combined. Add the flour, baking powder, cinnamon and salt and mix until a firm dough forms. Chill for 30 minutes.
- In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients 1/3 at a time until completely combined and dough is formed. Chill for 30 minutes.
- Preheat the oven to 375ºF. Using a cookie scoop, scoop and roll dough into one inch balls and place on baking sheets lined with parchment paper. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3-1/2 inch thick. Bake 7-9 minutes or until the bottom edges are just slightly golden brown.
- Let the cookies cool on the pan for 3 minutes, then move them to a cooling rack for at least 10 minutes. Make sure the cookies are completely cool before frosting.
Frosting
- Beat together the cream cheese and butter until light and fluffy. Add the powdered sugar and beat until smooth. Add the vanilla and milk as needed to reach desired consistency.
- Use a piping bag with a round tip to pipe frosting onto cooled cookie in a spiral shape. Sprinkle/dust the cookies with cinnamon.
