• Cooking Time:
  • Servings: 24
  • Preparation Time:


Yep...these are cookies. Not cupcakes. Cookies. Very delicious. Very big.....cookies. They're big like a cupcake but made like a cinnamon roll....with a cinnamon, brown sugar filling and icing on top and everything. Think....cookie falls in love with a cinnamon roll and has a baby. Does it get any better than that.


  • Cookie dough
  • 1 cup butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1/4 cup powdered sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups plus 1 tsp unbleached flour
  • 1 tsp ground cinnamon
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Filling
  • 1 cup toasted pecans, chopped
  • 1/2 cup brown sugar
  • 1/4 cup butter, melted
  • 1 TB cinnamon
  • Glaze
  • 2 oz cream cheese, softened
  • 2 TB butter, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla (recipe said vanilla bean scraped, which I didn't have)
  • Zest of 1/2 orange, optional (I opted out)
  • 3 TB milk


  • Make the dough:
  • In a large bowl, cream together the butter, sugar, brown sugar and powdered sugar. Beat in the eggs, one at a time until combined thoroughly. Beat in the vanilla extra. Set aside.
  • In another large bowl, whisk together the dry ingredients; flour, cinnamon, cornstarch, baking powder, baking soda and salt.
  • Slowly beat the dry ingredients into the wet ingredients that you had set aside. Mix until just combined but don't over mix.
  • Remove the dough from the bowl and wrap with plastic wrap. Place in the refrigerator to chill for at least an hour.
  • Make the filling:
  • Just before you remove the cookie dough from the refrigerator, mix together the ingredients for the filling (pecans, brown sugar, melted butter and cinnamon) in a small bowl until well combined.
  • Assembling the cookie:
  • Flour your work surface. Turn the dough onto the surface and roll out to a 10" x 10" square. Evenly spread the filling over the dough. Gently, and carefully roll the dough into a tight log. Wrap the lop with plastic wrap and chill for at least an hour. Overnight would be better.
  • Note: I used my bench cutter to help me roll the dough into a log. It was a hot day and the dough was softening up pretty quickly. Plus it wanted to stick to my counter, even with the flour. Also, once the dough is wrapped in plastic, I placed the log on a tray to support it as I carried it to the fridge.
  • Baking the cookies
  • When you're ready to bake your cookies, grease 2 muffin tins (12 cups each). You'll be making 24 cookies. I don't trust those cooking sprays for these types of things so I used shortening.
  • Preheat your oven to 350' F
  • Remove the dough from the refrigerator and cut into 1/2' slices. Place each slice into a muffin cup
  • Bake the cookies for about 15 minutes or until slightly browned, rotating the pan once halfway through, for even baking.
  • Allow to cool in the muffin cups.
  • Making the glaze:
  • In a large mixing bowl, cream together the cream cheese and butter. Slowly beat in the powdered sugar. Beat in the vanilla. Add enough milk until the glaze is smooth and thick.
  • Use a knife if needed (to help release the edges and sides) and gently, carefully remove the cookies from the muffin cups. Use a fork to generously drizzle the glaze over the cookies.

Categories: Cookies 

Author Credit: Los Angeles Times

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