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Cinnamon Roll French Toast Cookies

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Chewy, cinnamon roll-inspired cookies swirled with gooey cinnamon sugar and topped with dreamy maple cream cheese frosting. These cookies combine the best flavors of cinnamon rolls and French toast in a fun, brunch-perfect treat.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons pure maple syrup
  • For the Cinnamon Sugar Swirl:
  • 3 tablespoons unsalted butter, melted
  • 1/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  • For the Maple Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Measure out all ingredients and let butter and cream cheese come to room temperature. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Make the cinnamon sugar swirl: In a small bowl, combine 3 tablespoons melted butter, 1/3 cup brown sugar, and 2 teaspoons ground cinnamon. Stir into a thick paste and set aside.
  3. In a large mixing bowl, beat 1 cup unsalted butter with 3/4 cup granulated sugar and 1/2 cup brown sugar until light and fluffy (about 2-3 minutes).
  4. Beat in 2 large eggs, one at a time, scraping down the bowl after each. Add 2 teaspoons vanilla extract and 2 tablespoons maple syrup; mix until smooth.
  5. In a separate bowl, whisk together 2 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/4 teaspoon nutmeg.
  6. Gradually mix the dry ingredients into the wet, using a spatula to avoid over-mixing. Stop when just combined.
  7. Drop dollops of the cinnamon sugar paste over the dough. Use a knife or spatula to gently swirl it through—do not fully mix.
  8. Use a 2-tablespoon cookie scoop to portion dough onto baking sheets, spacing about 2 inches apart.
  9. Bake one sheet at a time for 10-12 minutes, until edges are golden and centers look just set. Let cookies sit on the tray for 3 minutes, then transfer to a wire rack to cool.
  10. Make the frosting: In a bowl, beat 4 ounces cream cheese and 2 tablespoons butter until smooth. Add 1 cup powdered sugar, 2 tablespoons maple syrup, 1/2 teaspoon vanilla, and a pinch of salt. Beat until creamy and fluffy (about 2 minutes). Adjust consistency with milk or more powdered sugar if needed.
  11. Once cookies are completely cool, spread or pipe a generous swirl of frosting on top. Optionally, dust with cinnamon or drizzle with extra maple syrup. Let frosting set for 15 minutes before serving.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Don’t over-mix the dough to keep cookies chewy. If your kitchen is warm, chill frosted cookies for 10 minutes to help the frosting set. Cookies can be made gluten-free or dairy-free with appropriate substitutions. Store unfrosted cookies at room temperature for up to 4 days; frosted cookies in the fridge for up to 5 days. Freeze unfrosted cookies for up to 2 months.

Nutrition

Keywords: cinnamon roll cookies, french toast cookies, maple cream cheese frosting, brunch cookies, chewy cookies, cinnamon sugar, easy cookie recipe

Find it online: https://bitematrix.com/cinnamon-roll-french-toast-cookies-easy-chewy-treat-with-maple-frosting/