Cinnamon Roll Cookies

One of my favorite treats to get at the mall is a cinnamon roll. So, when we decided to make a cinnamon roll-inspired cookie, I was super excited to bake it!

We start with a basic cookie dough, flavored with a slight hint of cinnamon. Each cookie dough ball is wrapped around a frozen ball of cinnamon-sugar butter. It is then rolled in more cinnamon sugar and transferred to a preheated oven.

While the cookies bake, the frozen balls of cinnamon butter slowly melt. This creates delicious pools of cinnamon butter throughout the dough. Once the cookies are fully cooled, they are then frosted with homemade cream cheese icing. So, yeah—it's pretty much the perfect cookie.

If you'd like to make these yummy cinnamon roll cookies too, keep reading!

In a small mixing bowl, combine 4 Tbsp. unsalted butter, 1/4 cup brown sugar and 1 heaping tsp. of cinnamon. Mix with a silicone spatula until combined.

Split the brown sugar butter into 12 equal balls. Place them in a single layer on a small baking tray or plate. Freeze them while you work on the cookie dough.

Preheat the oven to 350°F and line a baking tray with parchment paper.

In a large mixing bowl, mix 1/2 cup melted butter, 1/3 cup granulated sugar and 1 tsp. vanilla with a silicone spatula until combined.

Mix in 1 1/3 cup all-purpose flour, 1/2 tsp. cinnamon, 1/2 tsp. baking soda and 1/2 tsp. salt until no dry spots remain.

Split the dough into 12 equal balls. For each ball, create a cavity in the middle and add one cinnamon filling ball. Close the dough around the cinnamon filling ball to completely seal it and roll it until the cookie dough is smooth.

Repeat with the remaining dough and cinnamon filling.

In a small bowl, add 1/4 cup granulated sugar and 2 tsp. cinnamon. Mix until uniform.

Roll each cookie ball in cinnamon sugar and place it on a lined baking sheet about 2-3 inches apart. Bake for 9-11 minutes or until the edges are set and the cookies are golden brown.

Let them sit on the tray for 5 minutes and then transfer to a wire rack to fully cool.

In a medium mixing bowl, use an electric mixer to whip the cream cheese until smooth and fluffy.

Mix in heavy cream and vanilla extract until combined.

Whip in powdered sugar until combined. Do not overmix or the frosting will become loose.

Use a silicone spatula to transfer the cream cheese frosting into a piping bag. Snip the end with scissors.

Pipe a thin swirl of frosting on top of each cookie. Lightly dust them with cinnamon and enjoy!

Store the cookies in an airtight container in the fridge for up to 3 days.