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Cinnamon Roll French Toast Cookies with Easy Cream Cheese Frosting

cinnamon roll French toast cookies - featured image
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These soft, chewy cookies combine the cozy flavors of cinnamon rolls and French toast, finished with a tangy cream cheese frosting. Perfect for brunch, holidays, or anytime you crave a sweet treat.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon (plus extra for sprinkling)
  • 1/2 cup unsalted butter, softened (use plant-based for dairy-free)
  • 1/4 cup pure maple syrup
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup whole milk (or any non-dairy milk)
  • For the Cinnamon Swirl:
  • 2 tbsp unsalted butter, melted
  • 1/3 cup packed brown sugar
  • 1 tbsp ground cinnamon
  • For the Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • 1–2 tbsp milk (adjust for desired consistency)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In another large bowl, cream softened butter, brown sugar, and granulated sugar with an electric mixer until fluffy and pale, about 2-3 minutes.
  4. Beat in eggs one at a time, then mix in maple syrup and vanilla extract until smooth. Add milk and mix until combined.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing on low or by hand until just combined. Do not overmix.
  6. In a small bowl, mix melted butter, brown sugar, and ground cinnamon for the cinnamon swirl until thick but spreadable.
  7. Scoop 2-tbsp balls of dough onto prepared baking sheets, spacing about 2 inches apart. Make a shallow indentation in the center of each cookie.
  8. Spoon about 1/2 tsp of cinnamon swirl mixture into each indentation, then gently swirl with a toothpick, knife, or small spatula.
  9. Bake one sheet at a time for 10-12 minutes, until edges are set and centers look slightly underdone. Do not overbake.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  11. For the frosting: In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Add milk to reach desired consistency and beat until creamy.
  12. Once cookies are cool, spread a generous dollop of cream cheese frosting on each cookie using a swirling motion.
  13. Sprinkle with extra cinnamon or drizzle with maple syrup if desired. Serve and enjoy!

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute plant-based butter, non-dairy milk, dairy-free cream cheese, and flax eggs. Chill dough if sticky, and swirl gently for best appearance. Store cookies in an airtight container with parchment between layers. Freeze unfrosted cookies for up to 2 months.

Nutrition

Keywords: cinnamon roll cookies, french toast cookies, cream cheese frosting, brunch cookies, easy dessert, holiday baking, maple cinnamon cookies

Find it online: https://tempotaste.com/cinnamon-roll-french-toast-cookies-recipe-easy-cream-cheese-frosting/