Description
Soft and buttery cinnamon roll cookies filled with a rich brown sugar cinnamon center and finished with a sweet cinnamon glaze.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 3/4 cups cake flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 5 tbsp unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 tsp cinnamon
- 2 tbsp cake flour
- 1 cup powdered sugar
- 1/2 tsp cinnamon
- 3 tbsp unsalted butter, melted and cooled
- 2 1/2 tbsp milk
Instructions
- In a medium bowl, stir together the softened butter, brown sugar, cinnamon, and cake flour until smooth.
- Use a heaping teaspoon to scoop the filling into 16 small balls, place them on a baking sheet, and set aside.
- In a stand mixer or hand mixer, beat the room temperature butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes until light and fluffy.
- Beat in the vanilla and eggs for another 1–2 minutes.
- In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt.
- Gradually add the dry mixture to the wet ingredients, beating on medium speed just until combined.
- Cover the bowl and chill the dough in the refrigerator for 1 hour.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Scoop the chilled dough using a 1/4 cup measuring cup and break each portion in half.
- Create a small well in the center of one half, place a prepared filling ball into the well, and press the other half of the dough on top.
- Pinch the seams to completely seal the filling inside and roll into a smooth ball.
- Place the stuffed dough balls onto the baking sheets about 2 inches apart.
- Bake for 11–13 minutes, until the tops are set and the edges are lightly golden.
- Let the cookies cool on the pan for 5 minutes before moving them to a wire rack with parchment paper underneath.
- Whisk the powdered sugar, cinnamon, melted butter, and milk together until smooth.
- Spoon the glaze generously over each cooled cookie, letting it spread to the edges.
- Allow the glaze to set before serving.
Notes
Chill the cookie dough for the full hour to make it easier to shape and seal around the brown sugar filling. Let the cookies cool before adding the glaze.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 390
- Sugar: 27g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg