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Cinnamon Roll Cookie Sandwiches – Easy Cream Cheese Frosting Recipe

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Soft, chewy cookies swirled with cinnamon and brown sugar are sandwiched with tangy cream cheese frosting for a treat that tastes just like a cinnamon roll—without the wait. These cookie sandwiches are easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter, melted (for swirl)
  • 1/4 cup packed brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 6 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened (for frosting)
  • 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar and light brown sugar until light and fluffy, about 2-3 minutes.
  4. Beat in eggs, one at a time, then mix in vanilla extract.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing on low until just combined. Do not over-mix.
  6. In a small bowl, mix melted butter, brown sugar, and ground cinnamon for the swirl.
  7. Dollop spoonfuls of the cinnamon mixture over the cookie dough. Gently swirl it in with a spatula or butter knife—do not overmix.
  8. Use a medium cookie scoop or tablespoon to drop balls of dough (about 1.5 tbsp each) onto prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, or until edges are set and tops look just dry. Centers may look slightly underbaked.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the frosting: In a clean bowl, beat softened cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, and a pinch of salt; mix until fluffy. If too thick, add 1-2 tsp milk; if too thin, add more powdered sugar.
  12. Pipe or spread about 2 tablespoons of frosting onto the flat side of one cookie. Top with a second cookie, pressing gently to sandwich.
  13. Repeat with remaining cookies and frosting.
  14. Chill assembled cookie sandwiches in the fridge for 20-30 minutes for the frosting to set, or serve immediately for a gooier treat.

Notes

For best results, use room temperature butter, eggs, and cream cheese. Don’t overmix the cinnamon swirl for a marbled look. If cookies spread too much, chill dough balls for 20 minutes before baking. Store assembled sandwiches in the fridge for up to 5 days. For gluten-free or dairy-free, use appropriate substitutes. Cookies taste even better the next day as the cinnamon flavor deepens.

Nutrition

Keywords: cinnamon roll cookies, cookie sandwiches, cream cheese frosting, easy dessert, holiday cookies, cinnamon sugar, bakery-style cookies, brunch treats

Find it online: https://realityeats.com/cinnamon-roll-cookie-sandwiches-easy-cream-cheese-frosting-recipe/