Cinnamon Roll Cookies w/cream cheese drizzle

Wendy Rusch

By
@snooksk9

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!


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Comments:

Serves:

makes 40-48 cookies

Method:

Bake

Ingredients

FILLING:

1/2 c
butter
1 c
brown sugar
1 Tbsp
cinnamon
1/2 c
heavy cream, optional

COOKIE:

1/2 c
butter, softened
1 c
crisco, butter flavored
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
2-3 Tbsp
milk, enough for a nice drizzling consistency

Directions Step-By-Step

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 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, crisco 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 combined and no longer crumbly.
Form 1" balls, place on cookie sheets, make a dip or hole in your cookie dough ball and fill with the cinnamon caramel mixture.
I use the back of my cookie scoop to make a well, then I use the center of my appler corer (wooden spoon end would work as well) to make it even deeper as to get more filling in. :)
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!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids