Description

All the nostalgia of a classic cinnamon roll, baked into a soft, gooey cookie and crowned with tangy cream cheese frosting. Perfect for cozy afternoons and sweet cravings alike.

Ingredients

Units Scale

Cookie Dough

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 fine sea salt
1 cup unsalted butter, cold and cubed
1 1/4 cups granulated sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
1 tsp pure vanilla extract

Cinnamon Sugar Filling

1 cup packed brown sugar (light or dark)
6 Tbsp unsalted butter, softened
2 Tbsp ground cinnamon

Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups confectioners’ sugar
1 tsp pure vanilla extract
1/2 tsp fine sea salt

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Instructions

Preheat & make filling: Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment. In a bowl, mix brown sugar, 6 Tbsp softened butter, and cinnamon into a smooth paste; set aside.
Whisk dry ingredients: In a large bowl, whisk all-purpose flour, cake flour, corn starch, baking soda, baking powder, and salt until evenly combined.
Cream butter & sugar: In a stand mixer with paddle, beat cold cubed butter 1 minute. Add granulated sugar; cream 1–2 minutes until smooth.
Make the dough: Beat in eggs, egg yolks, and vanilla just to combine. On low, add dry mixture gradually (about ¼ cup at a time) until a soft dough forms; avoid overmixing.
Shape & spread filling: On a lightly floured surface, press dough into a 9×13-inch rectangle. Spread cinnamon filling evenly almost to the edges.
Roll, slice, shape: Roll up tightly from a long side; pinch seam. Slice into 10–12 pieces. Gently roll each slice into a ball, tucking the swirl inside and sealing seams.
Bake: Arrange on prepared sheets with space between. Bake 9–11 minutes, until edges are lightly golden. Cool on sheet 10–15 minutes, then transfer to a wire rack to cool completely.
Frosting: Beat softened cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, and salt; beat until light and fluffy.
Finish: Spread frosting on cooled cookies. Optionally dust with a pinch of cinnamon and enjoy.

Notes

Tip: For the signature gooey center, underbake slightly (pull when edges just set). If dough is too soft to shape, chill 10–15 minutes. Store frosted cookies covered in the fridge up to 3 days; bring to room temp before serving.

Prep Time: 25 minutes
Cook Time: 11 minutes
Category: Cookies, Dessert
Cuisine: American

Nutrition

Calories: 600
Sugar: 50
Sodium: 310
Fat: 30
Saturated Fat: 18
Carbohydrates: 75
Fiber: 2
Protein: 7
Cholesterol: 110