Description
Delicious cinnamon roll cookies topped with a creamy glaze and a sprinkle of ground cinnamon, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups All Purpose Flour
- 2 tsp. Baking Powder
- 1/2 tsp. Fine Baking Salt
- 1 cup (2 sticks) Softened Unsalted Butter
- 1 cup Granulated Cane Sugar
- 2 oz. Softened Cream Cheese
- 1 large Egg
- 1 Egg Yolk
- 1 1/2 tsp. Vanilla Bean Paste
- 1 tsp. Ground Cinnamon
- 4 oz. Softened Cream Cheese
- 1 1/2 cups Powdered Sugar
- 1/4 cup Whole Milk (or heavy cream)
- 1 tsp. Vanilla Bean Paste
- 1/2 tsp. Ground Cinnamon + more for garnishing
Instructions
- In a small bowl, mix the flour, baking powder, salt, cinnamon, and salt until well-combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter to beat 1 minute, until smooth. Scrap down the sides of the bowl.
- Add the sugar and cream cheese to beat 2-3 minutes, until light and fluffy.
- Add the egg, egg yolk, and vanilla bean paste to beat 1 more minute.
- Add the flour mixture to mix JUST until combined. Be careful not to over mix the batter.
- Cover the bowl to chill in the fridge for 30 minutes.
- Preheat oven to 350F. Line a large baking pan with parchment paper.
- Use a large cookie scooper, about 4 tablespoons dough per cookie, to place on a lightly floured surface. Roll out to a 1/2″ thick log, then roll together to form the shape of a cinnamon roll swirl. Use a spatula to transfer to the prepared baking pan.
- Bake for 8-10 minutes, just until puffed up a little and set in the centers. The cookie should not turn golden. If you prefer a cookie crisper on the outside, bake an extra 1-2 minutes, until lightly golden on the very edges.
- Let rest on the baking pan for 5 minutes before transferring with a spatula to a baking rack to cool completely.
- Place the cream cheese in the bowl of your stand mixer fitted with paddle attachment. Beat for 1 minute, until smooth.
- Add the powdered sugar and milk. Beat on LOW speed until combined, then increase to Medium speed to beat until very smooth. Stir in the vanilla bean paste and cinnamon. The glaze should be thick but runny.
- Drizzle a spoonful of the glaze over each cooled cookie, then use the back of the spoon to evenly spread it over the cookie.
- Let the glaze set for at least 15 minutes. Sprinkle with extra ground cinnamon, if desired.
Notes
- Chill the dough to help maintain the cookie shape during baking.
- Make sure not to overmix the dough as it can result in tough cookies.
- Adjust the sweetness of the glaze as per your preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg