Cinnamon Roll Cookies - Kroll's Korner

Prévia do material em texto

Cinnamon Roll Cookies
These Cinnamon Roll Cookies are everything you love about cinnamon
rolls but in cookie form! They are perfectly spiced, made with an amazing
brown sugar cinnamon filling and topped with an irresistible cream
cheese frosting.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 cookies
Calories 672kcal
Author Tawnie Graham of Kroll's Korner
Ingredients
For the Cinnamon Sugar Filling
For the Cream Cheese Frosting
Instructions
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. salt
1 cup cold, unsalted butter, cubed (16 Tbsp.)
1 1/4 cup granulated sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup packed brown sugar (light or dark)
6 Tbsp. softened butter
2 Tbsp. cinnamon
8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups confectioners sugar
1 tsp. vanilla extract
1/2 tsp. salt
1. Preheat the oven to 400°F. Make the cinnamon sugar filling. In a small bowl, combine the
brown sugar, softened butter and cinnamon together until smooth. Set aside.
https://krollskorner.com/about/
https://amzn.to/35jZQL7
https://amzn.to/2yho2l8
https://amzn.to/2yho2l8
Notes
If making smaller than 4.5 oz, begin checking on cookies around 8 minutes. 
When rolling in a dough ball, be sure the cinnamon sugar filling inside doesn’t escape by pinching
the edges of the dough around the filling. If it oozes out, it can cause the cookies to loose
shape/look a little wonky. 
Nutrition
Serving: 1cookie with frosting | Calories: 672kcal | Carbohydrates: 78g | Protein: 8g | Fat: 38g |
Saturated Fat: 19g | Cholesterol: 139mg | Sodium: 619mg | Potassium: 128mg | Fiber: 2g | Sugar: 43g
| Vitamin A: 1343IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg
2. In a large bowl, combine the dry ingredients: flour, cake flour, corn starch, baking soda, baking
powder and salt. Set aside.
3. Place the cubed butter into the bowl of a stand mixture and secure the paddle attachment.
Turn the mixer on and cream for about 1 minute. Then add in the granulated sugar and cream
until smooth, about 1-2 minutes.
4. Add in the eggs, egg yolks and vanilla extract and blend until mixed.
5. Gradually add in the dry ingredients, about 1/4 cup at a time.
�. On a clean, lightly floured surface, press the cookie dough into a long rectangle. (For sizing,
you can use a 9x13 inch dish for reference.) Flatten out using your hands, no rolling pin
necessary.
7. Spoon the cinnamon sugar filling onto the dough and into an even layer.
�. Roll the dough up, starting on the long edge, being careful not to tear the dough. (If you
floured your surface this shouldn't be an issue!) 😊
9. Cut the cookie dough into ~10-12 cookies, 4.5 oz each.
10. Roll cookies into balls, being sure to seal the filling inside so it doesn't ooze out. Bake for 9-11
minutes or until edges are lightly golden brown. Cool cookies on baking sheet for ~10-15
minutes then transfer to cooling rack.
11. Make the cream cheese frosting. In a medium sized bowl, mix together the softened cream
cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix
until smooth. Add more powdered sugar as desired.
12. Spread frosting on top of cooled cookies, sprinkle frosting with more cinnamon if desired.
Store cookies in the fridge for up to 5 days.