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Cinnamon Roll Cookies Recipe

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3.9 from 8 reviews

These Cinnamon Roll Cookies combine the comforting flavors of classic cinnamon rolls into a soft, chewy cookie form. Featuring a rich cinnamon paste swirled into the dough and topped with a luscious cream cheese icing, these cookies are the perfect indulgent treat for cinnamon lovers.

Ingredients

Cinnamon Paste

  • 40g unsalted butter, melted
  • 80g brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons corn flour

Cookies

  • 100g unsalted butter, melted
  • 60g brown sugar
  • 60g granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 egg
  • 250g plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Cream Cheese Icing

  • 80g unsalted butter, softened
  • 80g icing sugar, sieved
  • 1 teaspoon vanilla extract
  • 160g cream cheese

Instructions

  1. Making the cinnamon paste: In a bowl, combine the melted unsalted butter, brown sugar, ground cinnamon, and corn flour. Stir until thoroughly mixed and set aside.
  2. Making the cookie dough: In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, ground cinnamon, and vanilla extract. Add in the egg and continue whisking until fully combined. In a separate bowl, mix plain flour, salt, and baking powder. Gradually add the dry ingredients into the wet mixture, stirring until just incorporated. Gently fold in dollops of the cinnamon paste to create streaks throughout the dough without fully mixing it. Form the dough into balls of approximately 95g each using your hands or a scoop.
  3. Chilling the dough: Place the formed cookie dough balls onto a tray and refrigerate for at least 30 minutes to firm up and help maintain their shape during baking.
  4. Baking the cookies: Preheat the oven to 180°C (350°F) about 10 minutes before baking. Arrange the chilled cookie dough balls on a large baking sheet lined with baking paper, spacing them to allow room for spreading. Bake for 20 to 22 minutes until golden and just set. Allow the cookies to cool on the tray for 10 minutes to firm up before handling, as they will be soft initially.
  5. Making the cream cheese icing: Using an electric mixer or by hand, whip the softened butter for about 2 minutes until smooth. Add the sieved icing sugar and vanilla extract, mixing well, then whip for another 2 minutes. Incorporate the cream cheese and continue whipping until the icing is smooth and creamy.
  6. Decorating the cookies: Once the cookies have completely cooled, pipe or spoon the cream cheese icing on top. Finish by dusting lightly with ground cinnamon. Serve and enjoy!

Notes

  • Chilling the dough is essential for preventing excessive spreading during baking and to develop the cinnamon swirl effect.
  • Use room temperature ingredients to ensure smooth mixing and uniform texture.
  • If you don’t have corn flour, you can substitute with an equal amount of all-purpose flour but the texture of the cinnamon paste may be slightly different.
  • The cream cheese icing can be stored in the refrigerator separately and piped onto cookies before serving for best freshness.
  • Make sure cookies are fully cooled before icing to prevent melting.
  • These cookies can be stored in an airtight container for up to 3 days, or frozen for up to one month.

Find it online: https://simpleplatter.com/cinnamon-roll-cookies-recipe/