For far too long cookies were pigeonholed as an after lunch treat. Why do we need to wait for the clock to strike twelve to snack on something so incredible? We knew there had to be a better way, enter: the cinnamon bun cookie. A dreamy vanilla cookie dough is swirled with a deep and rich cinnamon dough to create the dynamic base of this cookie, but we didn’t stop there. To this breakfast favorite flavor foundation, we added a secret pocket of cream cheese, tucked in just before we pop them into the oven, to deliver on that gooey, warm, tangy cinnamon bun promise. You can have them any time you choose, but we find them especially magical in the AM hours.

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Cinnamon Bun Cookies



Heat the oven to 350°F.


Cream butter and sugars


Add extract and egg


Add flour, milk powder, salt, baking powder and baking soda. Mix fully


Divide dough in half. Knead 1T cinnamon into half of the dough. Fill cookie scoop half full with cinnamon dough, remaining half with plain dough. Pinch and twist the dough together with your fingers to form a swirl. Flip the cookie dough ball upside down. Using thumbs, create a cavern to hide a tablespoon of cream cheese inside each, wrapping cookie dough edges around to seal entirely.


Place dough rounds, seal side down on the cookie sheet 2-3 inches apart. Use the palm of your hand to flatten the dough. Bake 8-10 minutes until golden brown around the edges.


Cool slightly (they're AWESOME warm) or Store in an airtight container in the fridge for up to 1 week.


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