Description
Soft, chewy cinnamon roll cookies with tangy cream cheese frosting. All the flavor of cinnamon rolls, conveniently in cookie form!
Ingredients
Scale
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk (or heavy cream), for desired consistency
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes on medium speed).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably 2 hours.
- In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and smooth.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4 inch thick.
- Evenly spread the cinnamon filling over the rolled-out dough, leaving a small border at the edges.
- Starting from one long edge, tightly roll up the dough into a log. Pinch the seam to seal it.
- Using a sharp knife or dental floss, slice the log into 1/2-inch thick rounds.
- Place the cookie rounds on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl (or the bowl of a stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
- Add milk (or heavy cream) one tablespoon at a time until the frosting reaches your desired consistency.
- Once the cookies are completely cool, frost them with the cream cheese frosting.
- Serve immediately or store in an airtight container at room temperature for up to 3 days.
Notes
- Chilling the dough is crucial to prevent excessive spreading during baking.
- Using dental floss to slice the cookies creates cleaner cuts.
- Make sure the butter and cream cheese are properly softened for the frosting to prevent lumps.
- Don’t overmix the dough, as this can result in tough cookies.
- Prep Time: 30 minutes
- Cook Time: 12 minutes