Cinnamon Roll Cookies🍪

Soft, buttery, and cinnamon-y with the creamiest cream cheese frosting! I won’t bore you with too many details but if you love cinnamon rolls and cookies then this is the PERFECT cookie for you to make.

@lovevivvCinnamon roll cookies🍪 Ingredients Cookie Dough - 3/4 cup unsalted butter, melted - 1/2 cup granulated sugar - 1/2 cup powdered sugar - 1 tsp vanilla extract - 1 large egg - 1 egg yolk - 2 1/2 cups all-purpose flour - 1 tsp cinnamon - Pinch of nutmeg - 1 1/2 tsps baking powder - 1/2 tsp baking soda - 1/4 tsp salt Cinnamon Sugar Mixture: - 1/4 cup unsalted butter, softened - 1/3 cup brown sugar - 1 1/2 tbsp all purpose flour - 2 1/2 tsps cinnamon Cream Cheese Frosting - 1/4 cup unsalted butter, softened - 4 oz cream cheese, softened - 1 1/2 cups powdered sugar - 1/2 tsp vanilla - 1-2 tbsp milk (if needed) Directions - Preheat oven to 350 F. Line a baking tray with parchment paper. Set aside. - In a small bowl, combine the ingredients for the cinnamon sugar mixture. Place in the fridge while you prepare the cookie dough. - In a medium bowl, whisk together the flour, spices, baking powder, baking soda and salt. Set aside. - In a large bowl, whisk together the melted butter and BOTH sugars. - Add the egg, egg yolk, and vanilla. Whisk until combined. - Add the dry ingredients, and mix until just incorporated. - Place spoonfuls of the cinnamon sugar mixture all throughout the dough, and carefully fold the dough both ways. - Repeat with the rest of the cinnamon sugar mixture. - Scoop the cookie dough and place onto the prepared pan with a couple inches in between each dough ball. Flatten each dough ball slightly. - Bake for 11-13 minutes until the edges are slightly golden brown and the center no longer looks wet. - After removing from oven, allow the cookies to cool in the pan before transferring to a wire rack. To make frosting: - In a large bowl, beat the unsalted butter and cream cheese until light and creamy. - Add in the vanilla extract and powdered sugar. Beat until creamy. - Pipe or spread frosting on top of the cooled cookies! - Store in an airtight container in the refrigerator for 3-4 days. #bakingvideo #cookiesoftiktok #cinnamonroll #bakingszn

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Ingredients

Cookie Dough

• 3/4 cup unsalted butter, melted

• 1/2 cup granulated sugar

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• 1 large egg

• 1 egg yolk

• 2 1/2 cups all-purpose flour

• 1 tsp cinnamon

• Pinch of nutmeg

• 1 1/2 tsps baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Cinnamon Sugar Mixture:

• 1/4 cup unsalted butter, softened

• 1/3 cup brown sugar

• 1 1/2 tbsp all purpose flour

• 2 1/2 tsps cinnamon

Cream Cheese Frosting

• 1/4 cup unsalted butter, softened

• 4 oz cream cheese, softened

• 1 1/2 cups powdered sugar

• 1/2 tsp vanilla

• 1-2 tbsp milk (if needed)

Directions

• Preheat oven to 350 F. Line a baking tray with parchment paper. Set aside.

• In a small bowl, combine the ingredients for the cinnamon sugar mixture. Place in the fridge while you prepare the cookie dough.

• In a medium bowl, whisk together the flour, spices, baking powder, baking soda and salt. Set aside.

• In a large bowl, whisk together the melted butter and BOTH sugars.

• Add the egg, egg yolk, and vanilla. Whisk until combined.

• Add the dry ingredients, and mix until just incorporated.

• Place spoonfuls of the cinnamon sugar mixture all throughout the dough, and carefully fold the dough both ways.

• Repeat with the rest of the cinnamon sugar mixture.

• Scoop the cookie dough and place onto the prepared pan with a couple inches in between each dough ball. Flatten each dough ball slightly.

• Bake for 11-13 minutes until the edges are slightly golden brown and the center no longer looks wet.

• After removing from oven, allow the cookies to cool in the pan before transferring to a wire rack.

To make frosting:

• In a large bowl, beat the unsalted butter and cream cheese until light and creamy.

• Add in the vanilla extract and powdered sugar. Beat until creamy.

• Pipe or spread frosting on top of the cooled cookies!

• Store in an airtight container in the refrigerator for 3-4 days.