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Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and 4 ounces of softened cream cheese until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon of ground cinnamon.

Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined and a soft dough forms. Do not overmix.

Using an ice cream scoop or your hands, portion out the dough. For each cookie, roll the dough into a log shape, then coil the log into a spiral to resemble a cinnamon roll. Place the shaped cookies on the prepared baking sheets, leaving about 2 inches between them.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

While the cookies cool, prepare the cream cheese glaze. In the bowl of a stand mixer (or a medium bowl if mixing by hand), combine the powdered sugar, 2 ounces of softened cream cheese, milk, and vanilla extract. Beat on medium speed until smooth and creamy. If the glaze is too thick, add more milk 1 teaspoon at a time until desired consistency is reached.

Once the cookies are completely cool, spoon a generous amount of glaze over each cookie, spreading it to cover the top. Immediately sprinkle with the remaining 1/2 teaspoon of ground cinnamon.


Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and 4 ounces of softened cream cheese until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon of ground cinnamon.

Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined and a soft dough forms. Do not overmix.

Using an ice cream scoop or your hands, portion out the dough. For each cookie, roll the dough into a log shape, then coil the log into a spiral to resemble a cinnamon roll. Place the shaped cookies on the prepared baking sheets, leaving about 2 inches between them.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

While the cookies cool, prepare the cream cheese glaze. In the bowl of a stand mixer (or a medium bowl if mixing by hand), combine the powdered sugar, 2 ounces of softened cream cheese, milk, and vanilla extract. Beat on medium speed until smooth and creamy. If the glaze is too thick, add more milk 1 teaspoon at a time until desired consistency is reached.

Once the cookies are completely cool, spoon a generous amount of glaze over each cookie, spreading it to cover the top. Immediately sprinkle with the remaining 1/2 teaspoon of ground cinnamon.
