Ingredients
- All-purpose flour: 2 1/4 cups
- Unsalted butter (softened): 1 cup (2 sticks)
- Cream cheese (softened): 4 ounces
- Granulated sugar: 3/4 cup
- Light brown sugar (packed): 1/2 cup (divided for swirl and dough)
- Ground cinnamon: 1 tablespoon
- Large egg: 1
- vanilla bean paste: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, beat the softened butter, cream cheese, granulated sugar, and 1/4 cup of the brown sugar until light and fluffy. Beat in the egg and vanilla powder until fully combined.
- Step 2: Gradually mix in the flour until a soft cookie dough forms. Separate the dough into two equal halves.
- Step 3: Prepare the cinnamon filling by mixing the remaining 1/4 cup of brown sugar and the ground cinnamon in a small bowl. On a lightly floured surface, roll one half of the dough into an approximate 8×10 inch rectangle. Sprinkle half of the cinnamon mixture evenly over the dough.
- Step 4: Starting from the long edge, tightly roll the dough into a log. Repeat this process with the remaining dough and cinnamon mixture. Wrap the two logs tightly in plastic wrap and chill in the freezer for 15-20 minutes, or until firm enough to slice easily.
- Step 5: Unwrap the chilled logs and slice them into 1/2-inch thick rounds. Place the cookie rounds on a parchment-lined baking sheet, leaving about 2 inches between each cookie.
- Step 6: Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store these creamy cookies in an airtight container in the refrigerator for up to five days to maintain their soft texture and freshness.
- For the best swirl definition, ensure the rolled logs are thoroughly chilled in the freezer—if the dough is too soft when slicing, the rounds will flatten and lose their intricate cinnamon pattern.
- Serve these warm straight from the oven, perhaps drizzled with a simple powdered sugar and milk glaze for an authentic cinnamon roll experience.
- To bring back that glorious, soft 'cheesecake' chew after refrigeration, pop the cookies into a 300°F oven for just 3-4 minutes until warm through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American