Description
These cinnamon roll-inspired cookies are soft, buttery, and swirled with cinnamon-sugar filling, then finished with a cream cheese icing. A perfect blend of sweetness and spice — ideal for dessert trays and holiday baking!
Ingredients
- Cookie Dough:
- 3¼ cups all-purpose flour (460g)
- 2 teaspoons cornstarch
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, room temperature (227g)
- 8 oz full-fat cream cheese
- 1 cup granulated sugar (200g)
- 1 large egg
- 2 teaspoons vanilla extract
- Cinnamon-Sugar Filling:
- ⅔ cup brown sugar (135g)
- 4 teaspoons ground cinnamon
- 6 tablespoons salted butter, melted (85g)
- Icing:
- 2 oz cream cheese, softened
- 1 cup powdered sugar (120g)
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Make the Dough: In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. In a large mixing bowl, beat butter and cream cheese for 2 minutes until fluffy. Add granulated sugar and cream for 2–3 minutes until light. Beat in egg and vanilla extract until fully incorporated. Add dry ingredients and mix just until combined. Do not overmix. Divide dough into 2 equal pieces. Form each into a 6–8 inch square, wrap in plastic wrap, and chill for 2 hours.
- Roll and Fill: Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. Combine brown sugar and cinnamon in a small bowl. On a floured surface, roll one dough square into a 12×10-inch rectangle. Brush with half of the melted butter, leaving a ½-inch border at the top. Sprinkle half the cinnamon-sugar mixture evenly over the butter. Press lightly to help it stick. Dampen the clean edge with water, then tightly roll from the bottom to the top. Slice into 20 cookies (about ½-inch thick) using dental floss or a sharp knife. Place 12 cookies per baking sheet. Refrigerate the second batch while the first bakes. Bake 10–12 minutes or until just set. Let cool 8–10 minutes on pan before transferring to a rack. Repeat with remaining dough.
- Make the Icing: Beat softened cream cheese until fluffy. Add powdered sugar, milk, and vanilla. Mix until thick and drizzly. Add more milk if needed.
- Finish: Once cookies are fully cooled, drizzle with icing. Let icing set before storing in an airtight container.
Notes
- For neat slices, use unflavored dental floss to cut the dough log cleanly without squishing.
- Chill dough as directed to prevent spreading.
- For a holiday twist, add a pinch of nutmeg or cardamom to the cinnamon-sugar filling.
- Cookies stay fresh for up to 4 days in an airtight container or can be frozen (un-iced) for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 166
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
