Cinnamon Scroll Cookies
No need to choose between a cinnamon scroll and a delicious choc chip cookie -have both, with these amazing Cinnamon Scroll Cookies!
Servings: 6
Ingredients
Cream Cheese Frosting (or use store-bought)
- 25 g butter room temperature
- 25 g cream cheese room temperature
- 40 g pure icing sugar
- ¼ tsp vanilla extract
Cinnamon Sugar Butter
- 25 g butter melted
- 25 g dark brown sugar
- 2 tsp cinnamon powder
Cookie
- 100 g unsalted butter cold and cubed
- 90 g brown sugar
- 1 egg
- 40 g white sugar
- 125 g self-raising flour
- 100 g plain flour
- ¼ tsp salt
- ½ tsp baking powder
- 150 g white chocolate chopped or choc chips
- 100 g roasted macadamia nuts chopped
Instructions
Cream Cheese Frosting (make this first -see notes)
- add all ingredients to a small jug and use a hand mixer or bamix to beat until fluffy
- scoop out about 10g of mixture, using a small cookie scoop or teaspoon. Place onto a small lined tray and freeze while continuing with recipe
Cinnamon Sugar Butter (make second)
- After melting the butter in the microwave, add the sugar and cinnamon and mix well. Set aside to cool, or place in the fridge for 5 minutes
- Once cool, scoop out mixture with a teaspoon or small cookie scoop and place onto a lined tray, then place into the freezer with the cream cheese frosting.
Cookies
- Pre heat oven to 180℃/350℉ or 160℃ fan forced
- Combine the flours, salt and baking powder in a bowl and set aside
- In the bowl of a stand mixer, mix the sugars and butter, starting on low and increasing to medium. Mix for 2 minutes, scraping the bowl if necessary
- Add the egg, then mix again on low, until combined
- Scrape the bowl, then add the flour mixture and mix on low until almost combined
- Add the macadamias and white chocolate, then mix on low until mixture forms a dough. Be careful not to overmix though
- Scoop out mixture and weigh into 6 balls of 125g each (4.4oz)
- Once the cream cheese frosting and cinnamon sugar butter balls are firm, make an indent in each cookie and add in the frozen balls, squeezing the cookie dough back over to enclose the fillings. Use one of each of the frosting and butter balls See Notes
- Place all 6 onto a large, lined baking sheet and bake at 180℃/350℉ or 160℃ fan forced for 22 minutes. They will still be soft, but beautifully golden
- Cookies will most likely lose some shape, so once baked, remove them from the oven and use 2 silicone spatulas to shape them into circles See Notes
- Leave on the tray to cool down, as they are quite gooey and fragile
- Enjoy!!
Notes
- Cream cheese frosting is best made ahead of time, as it is quite sticky and will need to be very firm before adding it to the cookie dough
- Cinnamon sugar butter can also be made beforehand, but sets quite quickly and isn't as necessary (I make larger batches of both and keep them in the freezer for when I want to make a batch of cookies)
- If you want some of the filling to ooze out, like in my photos, leave a little of the filling poking out at the top of the cookie dough. It will most likely run a bit, but the caramalised edges are to die for!
- If you don't want to bake all 6 cookies, freeze the filled cookie dough balls, then place in a labelled bag with cooking instructions. Cookies can be baked straight from the freezer, for the same amount of time (22 minutes)
- While chilling the dough isn't necessary, my son and I would mildly argue that baking the cookies from frozen yields a slightly smoother flavoured cookie.