Soft, buttery cinnamon roll cookies filled with warm brown sugar cinnamon and topped with cream cheese frosting.

Scale

2 1/2 cups All-Purpose Flour

1 1/2 cups Cake Flour

2 tsp corn starch

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup cold unsalted butter, cubed

1 1/4 cup granulated sugar

2 large eggs

2 large egg yolks

1 tsp vanilla extract

1 cup packed brown sugar

6 Tbsp softened butter

2 Tbsp cinnamon

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 1/2 cups confectioners sugar

1 tsp vanilla extract

1/2 tsp salt

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1. Preheat oven to 400°F.

2. Mix brown sugar, cinnamon, and butter for filling.

3. Combine dry ingredients in a large bowl.

4. Cream butter and sugar, add eggs and vanilla.

5. Add dry mix gradually to wet mixture.

6. Flatten dough into rectangle, spread filling evenly.

7. Roll dough lengthwise and cut into slices.

8. Form each slice into ball, bake 9–11 minutes.

9. Cool on rack, prepare cream cheese frosting.

10. Spread frosting on cooled cookies and serve.

For smaller cookies, bake 8 minutes.

Seal edges well to prevent filling leaks.

Store in fridge up to 5 days.