Cinnamon-Roll Cookies with Cream Cheese Glaze

editor@purewow.com (PureWow)
·3 min read

We love cookies and we love cinnamon rolls even more, so we thought: Why not combine the two? These cinnamon-roll cookies are the fruits of our labor—and like any sticky, spicy roll, they wouldn’t be complete without a cream cheese glaze.

Making the signature spiral in these cookies looks intimidating, but the dough is very forgiving. Use a piece of parchment paper to help roll everything into a tidy package, and you’ll be good to go. We used vanilla paste in both the dough and glaze (we just love those vanilla bean flecks), but vanilla extract works too.

Do these count as breakfast? Asking for a friend.

RELATED: Giant Cinnamon Roll

Cinnamon-Roll Cookies with Cream Cheese Glaze

Servings: Makes about 3 dozen cookies

Time:

Ingredients:

Dough

14 tablespoons (1¾ sticks) unsalted butter, at room temperature

¾ cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract or vanilla paste

2¼ cups all-purpose flour

1 teaspoon kosher salt

½ teaspoon baking powder

¼ teaspoon baking soda

Cinnamon Filling

4 tablespoons unsalted butter

⅓ cup dark brown sugar

1 tablespoon ground cinnamon

¼ teaspoon kosher salt

¼ cup all-purpose flour

Cream Cheese Glaze

2 tablespoons cream cheese, at room temperature

2 tablespoons water

1 tablespoon unsalted butter, at room temperature

1 teaspoon pure vanilla extract or vanilla paste

1 cup confectioners’ sugar

Pinch of kosher salt

Directions:

1. Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla, and mix to combine.

2. In a large bowl, whisk together the flour, salt, baking powder and baking soda. Add the dry ingredients to the butter mixture, and mix on low speed just until a dough forms, scraping down the side of the bowl to incorporate any dry pockets.

3. Line a work surface with parchment paper, then dump out the dough and pat it into a rectangle about 12 inches long by 9 inches wide. Set aside while you make the filling.

4. Make the Filling: In a small saucepan over medium heat, brown the butter until golden and fragrant, swirling frequently so it doesn’t burn. Immediately remove from the heat, and stir in the brown sugar, cinnamon, salt and flour. It should be the consistency of a thick paste.

5. Using an offset spatula, spread the filling onto the dough into an even layer. Using the parchment to help you and starting with the long edge closest to you, begin rolling the dough into a tight spiral. Wrap the log of dough in plastic wrap, and chill in the fridge for 1 hour.

6. Preheat the oven to 350°F and line two baking sheets with parchment paper. When the dough is chilled, unwrap it onto a cutting board. Using a sharp chef’s knife, slice the dough into ¼-inch rounds. Transfer the cookies to the baking sheets, spaced about 1½ inches apart (you should be able to fit 12 cookies on one baking sheet). Transfer to the oven and bake until the cookies are just golden at the edges, 10 to 12 minutes, rotating the baking sheets halfway through. Transfer to a cookie rack to cool completely and repeat with the remaining cookies.

7. Make the Glaze: While the cookies are cooling, whisk together the cream cheese, water, butter, and vanilla extract in a small bowl until combined. Add the confectioners’ sugar and salt, and whisk into a thick but drizzle-able glaze.

8. When the cookies are completely cool, drizzle each with a little bit of the glaze using a spoon. The cookies are best enjoyed the same day, but will keep in an airtight container for up to 5 days.