Cinnamon Roll Cookies
These soft and chewy sugar cookies are swirled with brown sugar cinnamon filling and topped with heavenly cream cheese frosting! A cinnamon roll in cookie form!
Ingredients
For the Cookie Dough:
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 (3.4 oz) package instant vanilla pudding mix (dry)
Cinnamon Brown Sugar Filling:
- 4 Tablespoons unsalted butter, softened
- ½ cup brown sugar
- 2 teaspoons cinnamon
Cream Cheese Frosting
- ½ cup butter, softened
- 6 ounces cream cheese, softened
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 2 ½ cup powdered sugar
Cinnamon-Sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
Make the Dough:
- In a medium bowl, whisk the flour, baking soda, and salt together until combined; set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix on high for 3 minutes until light and fluffy. Add the eggs one at a time, mixing after each addition until combined. Add the vanilla, then stir in the pudding mix.
- With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Cover bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 3 days.
Make the Filling:
- In a medium bowl combine the butter, brown sugar and cinnamon until smooth.
To Assemble:
- On a lightly-floured surface, roll the cookie dough out into a rectangle that's roughly 9x13-inches. Spread the filling evenly over the entire surface of the dough with an offset spatula or the back of a spoon.
- Starting from the long end, roll the dough up into a log. Wrap log in plastic wrap and place in the refrigerator for at least 1 hour.
- Preheat the oven to 350ºF, and line a baking sheet with parchment paper.
- Remove cookie log from refrigerator and cut 1/2" to 3/4" slices. Place cookie slices face up onto lined baking sheet and bake for 8-9 minutes.* While cookies are baking, make sure to keep the rest of the cookie log in the refrigerator until ready to slice and bake.
Make the Cinnamon Sugar:
- In a small bowl, combine the sugar and cinnamon; set aside.
Make the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla and almond extract together until combined. Add the powdered sugar and continue mixing until smooth and creamy. Transfer frosting to a pastry bag fitted with a small round tip.
- Using a spiral motion, pipe frosting onto cooled cookies. Sprinkle with cinnamon-sugar. Serve and enjoy!
Notes
*The centers will still look a little underdone, but they'll finish baking as they cool on the baking sheets.