Description
Soft, pillowy cookies that capture the flavor of fresh cinnamon rolls with a gooey brown sugar and cinnamon center, finished with a tangy cream cheese icing. Ready in under 30 minutes with no yeast required.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 8 oz (225g) full-fat cream cheese, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (110g) brown sugar (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 2 tablespoons butter, melted (for filling)
- 4 oz (115g) cream cheese, softened (for icing)
- 2 tablespoons unsalted butter, softened (for icing)
- 1 to 1 1/2 cups (120-180g) powdered sugar (for icing)
- 1–2 tablespoons milk or cream (for icing)
- 1/2 teaspoon vanilla extract (for icing)
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, beat the softened butter and softened cream cheese together until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar, brown sugar, egg, and vanilla extract to the butter mixture. Beat on medium-high speed for about 2 minutes until light, fluffy, and pale in color.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. Do not overmix.
- In a small bowl, mix the 1/2 cup brown sugar and 1 tablespoon cinnamon. Stir in the 2 tablespoons melted butter until it resembles wet sand.
- Portion the dough into 12-15 equal balls. Flatten each ball slightly, place a teaspoon of the brown sugar filling in the center, and seal the dough around it, rolling back into a smooth ball. Place seam-side up on the prepared baking sheets, leaving 2 inches between cookies.
- Bake for 10-12 minutes, or until edges are set and lightly golden but centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, beat the 4 oz cream cheese and 2 tablespoons butter until smooth. Add powdered sugar, vanilla, and 1 tablespoon milk. Beat until smooth, adding more milk or sugar to reach desired drizzling consistency.
- Drizzle icing generously over the cooled cookies.
Notes
Ensure butter and cream cheese are softened but not melted to prevent excessive spreading. Seal the filling tightly to keep the gooey center inside. Do not overbake to maintain the soft, gooey texture. Cookies can be frozen un-iced for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 28
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
Keywords: cinnamon roll cookies, gooey cookies, cream cheese icing, breakfast cookies, easy dessert, homemade cinnamon rolls, soft cookies