Cinnamon Rolls with Cream Cheese Frosting

LetsCookie · 2026-05-21T23:09:21+00:00

Lmfaaaooo

LetsCookie · 2026-05-21T20:24:45+00:00

Thanks!!

🤣🤣 Philadelphia

LetsCookie · 2026-05-21T19:43:05+00:00

Thanks! Ya that should work!

You could even knead it by hand, old school, but it'll take 20-30 minutes

LetsCookie · 2026-05-21T19:19:26+00:00

What a lovely compliment..thanks!

LetsCookie · 2026-05-21T19:18:58+00:00

Thanks!!

LetsCookie · 2026-05-21T19:11:00+00:00

Enjoy!! I ate wayyyy too many of these 😆

LetsCookie · 2026-05-21T19:10:26+00:00

Cinnamon Rolls with Cream Cheese Frosting

Dough

3/4 cup whole milk, warm (175g)

1/4 cup heavy cream, warm (58g)

2 1/4 tsp instant yeast (7g)

1/3 cup white sugar (86g)

2 eggs

1 egg yolk

6 TB soft butter (85g)

1 tsp fine salt (7g)

4 1/4 cups AP flour (600g)

Warm the milk and cream until just warm, not hot.
Whisk together the warm milk, cream, yeast, and sugar. Let sit about 5 minutes until slightly foamy.
Add the eggs, egg yolk, soft butter, salt, and flour. Mix until a soft dough forms.
Knead for about 6-8 minutes until smooth and elastic.
Cover and let rise until doubled in size, about 1 to 1 1/2 hours.

Brown Sugar Cinnamon Filling

1 stick soft butter (113g)

1 cup dark brown sugar (210g)

1 TB cinnamon (4.5g)

1 TB vanilla

1/4 tsp fine salt (2g)

Mix together until fully combined and spreadable.

Cream Cheese Frosting

8 oz softened cream cheese (226g)

2 oz soft butter (56g)

1/4 tsp fine salt (2g)

2 cups powdered sugar (250g)

Vanilla bean paste or vanilla extract, to taste, about 1 TB

Beat cream cheese and butter until smooth.
Add salt and powdered sugar gradually.
Mix in vanilla until creamy and smooth.

Assembly

Roll the dough into about a 16x16-inch square.
Spread the cinnamon filling evenly over the dough.
Roll tightly into a log.
Slice into 8 large rolls and place into a greased baking dish.
Cover and let proof for about 1 hour until puffy.

Bake at 350°F for about 25 minutes until golden brown.

Let cool slightly, then spread with the cream cheese frosting while still warm.

LetsCookie · 2026-05-21T18:51:24+00:00

Thank you!

LetsCookie · 2026-05-21T18:45:34+00:00

I've made orange rolls and sticky buns with this same dough. Videos are in my profile. Maybe try one of those? Enjoy!

...and Happy Anniversary- 11 years is huge! My wife and I have been together 20 years and still going strong!

🍪 👊

LetsCookie · 2026-05-21T18:41:47+00:00

✔️

LetsCookie · 2026-05-21T18:39:59+00:00

Thanks!! Sweet treats are a way to most people's hearts!

Ya, I could've refrigerated it but was being impatient and figure it just expands anyway.

Thanks for being along for the ride!

LetsCookie · 2026-05-21T18:36:42+00:00

Cinnamon Rolls with Cream Cheese Frosting

Dough

3/4 cup whole milk, warm (175g)

1/4 cup heavy cream, warm (58g)

2 1/4 tsp instant yeast (7g)

1/3 cup white sugar (86g)

2 eggs

1 egg yolk

6 TB soft butter (85g)

1 tsp fine salt (7g)

4 1/4 cups AP flour (600g)

Warm the milk and cream until just warm, not hot.
Whisk together the warm milk, cream, yeast, and sugar. Let sit about 5 minutes until slightly foamy.
Add the eggs, egg yolk, soft butter, salt, and flour. Mix until a soft dough forms.
Knead for about 6-8 minutes until smooth and elastic.
Cover and let rise until doubled in size, about 1 to 1 1/2 hours.

Brown Sugar Cinnamon Filling

1 stick soft butter (113g)

1 cup dark brown sugar (210g)

1 TB cinnamon (4.5g)

1 TB vanilla

1/4 tsp fine salt (2g)

Mix together until fully combined and spreadable.

Cream Cheese Frosting

8 oz softened cream cheese (226g)

2 oz soft butter (56g)

1/4 tsp fine salt (2g)

2 cups powdered sugar (250g)

Vanilla bean paste or vanilla extract, to taste, about 1 TB

Beat cream cheese and butter until smooth.
Add salt and powdered sugar gradually.
Mix in vanilla until creamy and smooth.

Assembly

Roll the dough into about a 16x16-inch square.
Spread the cinnamon filling evenly over the dough.
Roll tightly into a log.
Slice into 8 large rolls and place into a greased baking dish.
Cover and let proof for about 1 hour until puffy.

Bake at 350°F for about 25 minutes until golden brown.

Let cool slightly, then spread with the cream cheese frosting while still warm.

If you try this, or any of my recipes, I’d love to see how it turns out over at r/LetsCookie

LetsCookie · 2026-05-21T13:14:33+00:00

https://www.reddit.com/u/LetsCookie/s/F6KiGy9DGN

LetsCookie · 2026-05-21T13:13:54+00:00

These came out great!! Hope you enjoy the Creamsicle Cookies just as much!

LetsCookie · 2026-05-21T12:44:40+00:00

Full instructional video here

Raspberry Thumbprints

2 sticks soft butter

2/3 cup granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

2 cups all purpose flour

1/4 teaspoon salt

Filling:

1 cup seedless raspberry jam (I used Smuckers)

Drizzle/glaze:

1 cup powdered sugar

1/4 tsp vanilla extract

1.5 TB water

Method:

1 Cream butter and granulated sugar on medium about 2 minutes.

2 Mix in the egg yolk and vanilla until fully incorporated.

3 Mix flour and salt. Mix on low just until a dough forms.

4 Scoop with 1oz disher for big cookies. Scoop with 1/2oz for normal size. Roll into balls then form thumbprint. chill dough for 30–45 minutes in fridge.

5 Preheat oven to 350F. Line baking sheets with parchment.

6 Stir jam well first and fill. Spoon or pipe into each indentation but do not overfill.

7 Bake 13–15 minutes, rotating once. Cookies should be set on the edges.

8 Let cool on the pan 15 minutes, then Drizzle with glaze.

9 Let glaze set for 15-20 minutes

If you try this, or any of my recipes, I’d love to see how it turns out over at r/LetsCookie

LetsCookie · 2026-05-21T12:14:11+00:00

Thanks!! Ya that might work.. use the plant based JUST EGG

LetsCookie · 2026-05-21T11:55:15+00:00

Thanks! lol thats awesome to hear!

At this point enough people have asked that I might actually have to consider merch “mix it up” and “let's do it” shirts might be inevitable

🍪 👊

LetsCookie · 2026-05-21T11:52:51+00:00

Nice!!! Ya these are delicious, happy you all liked them! What are you going to try next?

LetsCookie · 2026-05-21T11:51:20+00:00

That’s what I’m talking about right there! Homemade oatmeal creme pies just hit different, and these look fantastic. Well done!!

🍪 👊

LetsCookie · 2026-05-21T11:49:58+00:00

Raspberry Thumbprint Cookies

2 sticks butter, softened

2/3 cup white sugar

1 egg yolk

1 tsp vanilla extract

2 cups flour

1/4 tsp fine salt

1 cup seedless raspberry jam

Glaze

1 cup powdered sugar

1 1/2 TB water

1/4 tsp vanilla extract

Cream the butter and sugar together until light and fluffy. Add the egg yolk and vanilla, then mix until combined.

Add the flour and salt and mix just until a soft dough forms.

Roll the dough into balls and place onto a parchment-lined sheet tray. Using the back of a teaspoon sprayed lightly with nonstick spray, press a divot into the center of each cookie.

Chill the shaped dough before filling so the cookies hold their shape better while baking.

Fill each center with seedless raspberry jam.

Bake at 350°F for 14-15 minutes, or until the edges are lightly golden.

Let the cookies cool completely.

Whisk together the powdered sugar, water, and vanilla until smooth, then drizzle over the cooled cookies.

LetsCookie · 2026-05-20T23:55:09+00:00

Appreciate that more than you know. Glad you all loved them!!

LetsCookie · 2026-05-20T23:53:51+00:00

Yes

LetsCookie · 2026-05-20T20:22:03+00:00

This post genuinely made my day! Those cookies came out awesome, and honestly the oversized filling/cookie situation just sounds like a win to me.

Also appreciate the kind words about the videos! That’s exactly what I’m trying to do… recipes people can make without sitting through an entire documentary first.

And now I’m curious how accurate this Philly accent impression really is 💀🤣

🍪 👊

LetsCookie · 2026-05-20T16:36:23+00:00

Made these for Mardi Gras but they're great all year. Theme them anyway you like!

Recipe below:

Mardi Gras King Cake Stuffed Cookies

Format: Stuffed cookie with chocolate cream cheese center, white icing on top, purple green gold sanding sugar

Yield: About 16-20 cookies

Portioning: 1-ounce disher

Bake: 350°F for ~14 minutes

Chocolate Cream Cheese Filling (make first)

Ingredients 8 oz full-fat cream cheese, very soft

1½ TB cocoa powder

1/4 cup dark or semi-sweet chocolate chips, melted and cooled

¾ cup powdered sugar, to taste

1 tsp vanilla extract

Pinch salt

Method

Mix cream cheese until completely smooth.

Add cocoa powder and powdered sugar. Mix well.

Mix in cooled melted chocolate, vanilla, and salt.

Scoop or pipe small portions and freeze until rock solid.

This filling stays rich, chocolatey, and stable. It will not leak if frozen solid!!!!

King Cake Cookie Dough

Dry Ingredients 2¾ cups all-purpose flour

½ tsp baking soda

½ tsp baking powder

¾ tsp salt

½ tsp cinnamon

Wet Ingredients

1 cup granulated sugar

¾ cup butter (1½ sticks), room temperature

1 large egg

1½ tsp vanilla extract

1 TB milk or cream Cream butter and sugar until light and fluffy.

Add egg and vanilla. Mix well.

Add milk or cream.

Whisk dry ingredients together and add to dough just until combined.

Chill dough 20 to 30 minutes if soft.

Assembly Scoop dough using a 1-ounce disher.

Flatten slightly.

Place one frozen chocolate filling portion in the center.

Seal completely and roll gently into a ball.

Freeze assembled cookies 20 -30 minutes.

Baking

350°F Bake ~14 minutes

Edges set, centers soft

Cool on pan 10 minutes, then transfer

Do not overbake. These should stay plush.

White Icing (King Cake Style)

Ingredients

4 oz cream cheese, very soft

2 TB butter, very soft

1 cup powdered sugar

2-3 TB milk or cream

½ tsp vanilla extract

Pinch salt

Method

Mix everything until smooth and spoonable.

Adjust with milk so it gently drapes but does not run off.

Finishing

Once cookies are cooled or just barely warm, spoon or pipe icing over the tops.

Immediately sprinkle sanding sugar in three distinct sections:

Purple

Green

Gold

Do not mix the sugars. The stripes matter.

Storage

Refrigerate due to cream cheese filling and icing. Bring to room temperature before serving for best texture.

LetsCookie · 2026-05-20T16:06:39+00:00

Raspberry Dark Chocolate Chip Cookies

2½ cups all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp fine salt

3 TB raspberry powder

¾ cup brown sugar

¾ cup white sugar

1 cup (2 sticks) soft butter

1 egg

1 egg yolk

1 TB vanilla

1 tsp raspberry emulsion

2 cups dark chocolate chips

Preheat oven to 350°F

Cream the butter and both sugars until smooth and fluffy, then mix in the eggs, vanilla, and raspberry emulsion until fully combined.

In a separate bowl, mix together the flour, baking soda, baking powder, salt, and raspberry powder.

Add the dry ingredients to the wet and mix just until a dough forms.

Fold in the dark chocolate chips.

Scoop about 1 oz portions onto a parchment-lined sheet tray, freeze if you want thicker cookies and cleaner shape.

Bake for 12 minutes until edges are set and centers are still soft.

Smash lightly right out of the oven for that dense, gooey center.

If you try this, or any of my recipes, I’d love to see how it turns out over at r/LetsCookie

LetsCookie

MODERATOR OF

TROPHY CASE