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cinnamon roll cookies w/cream cheese drizzle

(6 ratings)
AmmaWendy avatar
Recipe by
Wendy Rusch
@AmmaWendy
Cameron, WI

I don't remember where I got the original recipe for this...but I had posted one similar to this on here, some point before Christmas. People loved it and requested it often...the original one was rolled to look like a cinnamon roll...but the dough was so soft and hard to roll out...people on here had many problems with it...me included. I just dreaded when someone would want me to make them... Sooo I revamped the recipe this morning! Daycare kids valentines treats! :) It is 10x better then the first one. Which I will link to here later in the comment section. I hope you enjoy this new easier version!

(6 ratings)
yield serving(s)
method Bake

Ingredients For cinnamon roll cookies w/cream cheese drizzle

  • FILLING:
  • 1/2 c
    butter
  • 1 c
    brown sugar
  • 1 Tbsp
    cinnamon
  • 1/2 c
    heavy cream, optional
  • COOKIE:
  • 1 1/2 c
    butter, softened
  • 2 c
    sugar
  • 3
    eggs
  • 2 tsp
    vanilla
  • 1/2 c
    sour cream
  • 5 1/2 c
    flour
  • 1 1/2 Tbsp
    cinnamon
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • DRIZZLE:
  • 4 oz
    cream cheese, very soft
  • 3/4 c
    powdered sugar
  • 1 tsp
    vanilla
  • 2 Tbsp
    cream, enough for a nice drizzling consistency

How To Make cinnamon roll cookies w/cream cheese drizzle

  • 1
    FILLING: Make this first, so it has a few minutes to cool. In a small saucepan, combine butter, brown sugar, cinnamon and cream, over medium heat stirring constantly, slowly bring to a full boil. Once starts to boil, boil 30 more seconds, then remove from heat. Set aside to cool, stirring occasionally.
  • 2
    COOKIE: Preheat oven to 350 degrees. In a large mixing bowl, combine butter and sugar until fluffy, add eggs, sour cream and vanilla, mix well. Sift together flour, cinnamon, soda, powder and salt. Add flour mixture to wet mixture, mixing until just combined. Form 1 1/2" balls, place on cookie sheets, make a dip in your cookie dough ball and fill with the cinnamon caramel mixture. I use the back of a rounded teaspoon measuring spoon to make a well, then turn it around to fill well with caramel mixture. Then bake 10-12 minutes, your caramel filling will be all bubbly and the cookie will have cracked, as you can see in my photos. The edges do not brown. Do Not Over Bake, they will be very dry. Remove from cookie sheets onto cooling racks and cool completely. Then ice with the cream cheese drizzle.
  • 3
    DRIZZLE: whisk together very soft cream cheese, powdered sugar, vanilla and milk until smooth. Drizzle with a spoon over cooled cookies or put in a quart size freezer bag, snip 1/4" off one corner and drizzle away!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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