Bex’s Cinnamon Roll Cookies
Servings: 24 large frosted cookies
These cookies came from an experiment of sorts. I was looking to do something with my leftover graham crackers from a recent camping trip and was surprised to find that these tasted like cinnamon rolls. They are such a hit and double as a great holiday sweet for Santa!
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Equipment
Ingredients
COOKIE
- 4 oz unsalted butter (112g)
- ¾ cup brown sugar (168g)
- 2 tbsp granulated sugar (25g)
- 1 egg
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1½ cups graham cracker crumbs (6oz or 155g)
- 1 cup all-purpose flour (120g)
- ½ tsp baking soda
- ½ tsp baking powder
CINNAMON SWIRL
- 2 tbsp melted butter (28g)
- 1 tbsp ground cinnamon
- ¼ cup brown sugar (56g)
- ½ tsp kosher salt
CREAM CHEESE FROSTING
- 4 oz cream cheese (112g)
- 2 cups powdered sugar (240g)
- ¼ tsp sea salt
Instructions
COOKIES
- Preheat your oven to 350°F and line two cookie sheets with parchment paper.
- Cream the butter and sugars in a stand mixer with the paddle attachment until light and fluffy. Scrape well and add in the egg, vanilla and salt. Beat until smooth.
- In a medium bowl, whisk all the dry ingredients together for a moment. Add to the butter mixture and mix until just combined. Press into a rectangle about 8”x11” and chill for about 15 minutes.
CINNAMON SWIRL
- Prepare the swirl mix by mixing the butter, cinnamon and brown sugar until you form a paste. Spread over the chilled dough. Scoop the cookies onto the cookie sheet and bake for 10-12 minutes or until the sides are just starting to get color. Cool completely before frosting.
CREAM CHEESE FROSTING
- Beat all ingredients together until smooth. Spread over each cooled cookie. Enjoy!
