Cinnamon Roll Cookies with Cream Cheese Icing
Soft and chewy cinnamon roll cookies made with browned butter, brown sugar, a buttery cinnamon filling, and a creamy cream cheese icing. The cinnamon filling is shaped into tiny balls and briefly frozen before being enclosed in the cookie dough for a delicious cinnamon-filled center.
Equipment
- Mixing bowls
- Small bowl
- Light-colored saucepan
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
- Cookie scoop or spoon
- Small spoon or piping bag for icing
Ingredients
Cinnamon Roll Filling
- 2½ tablespoons softened butter
- ¼ cup 55 g brown sugar
- 1½ teaspoons cinnamon
- 1½ tablespoons all-purpose flour
- Pinch of salt
Cookie Dough
- ½ cup 113.5 g salted butter
- ½ cup 100 g granulated sugar
- ¼ cup 55 g brown sugar
- 1 large egg
- 1½ teaspoons vanilla
- 1½ cups 210 g all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
Cream Cheese Icing
- 2 tablespoons cream cheese
- 1 tablespoon heavy cream
- 1 teaspoon powdered sugar
- ½ teaspoon softened butter
- Tiny pinch of salt
- ¼ teaspoon vanilla
Instructions
- Mix the softened butter, brown sugar, cinnamon, flour, and salt to make the filling.
- Roll the filling into very small balls, place them on parchment paper, and freeze for 15 minutes.
- Brown the butter, transfer it to a bowl, and let it cool completely.
- Mix the cooled browned butter, granulated sugar, and brown sugar.
- Add the egg and vanilla and mix until combined.
- Whisk together the flour, baking powder, baking soda, salt, and nutmeg, then gradually mix into the wet ingredients.
- Add all the frozen cinnamon filling balls to the cookie dough and gently fold them in until evenly distributed.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Divide the chilled dough into portions and gently roll each portion into a ball.
- Place the cookie dough balls on the baking sheet, leaving space between them.
- Bake for 10-13 minutes, until the edges are lightly golden and the centers are still soft.
- Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack.
- Mix the cream cheese, butter, powdered sugar, heavy cream, salt, and vanilla until smooth.
- Drizzle the cream cheese icing over the cooled cookies and let it set slightly before serving.
Notes
Nutritional Information per cookie:
- Calories: 250 kcal
- Carbohydrates: 32 g
- Protein: 3 g
- Fat: 12 g
- Saturated Fat: 7 g
- Sugar: 18 g
- Sodium: 170 mg
