Cinnamon Bun Cookies
Minutes Prep Time: 15
Minutes Total Time: 30
Servings: 18
Difficulty: Intermediate
Minutes Prep Time: 15
Minutes Total Time: 30
Servings: 18
Difficulty: Intermediate
1 pkg (15.25 oz each) Duncan Hines® Classic White Cake Mix
1 stick unsalted butter, melted
1 egg
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
6 ounces cream cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 63 mg | 6% |
Carbohydrate | 20 g | 7% |
Cholesterol | 33 mg | 11% |
Total Fat | 11 g | 17% |
Iron | 2% | |
Calories | 187 kcal | 9% |
Sodium | 193 mg | 8% |
Protein | 2 g | 4% |
Saturated Fat | 6 g | 28% |
Sugars | 14 g | 1% |
Vitamin C | 0 |
Preheat oven to 350°F.
In a large bowl, stir cake mix with melted butter, egg and vanilla until smooth. Divide dough evenly into two bowls. Stir 1 tablespoon ground cinnamon into one of the two bowls.
Fill a cookie scoop, or large spoon half full with cinnamon dough and fill the remaining half with the 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 to 3 inches apart. Bake 10 to 12 minutes. Cool slightly (they're AWESOME warm) or completely before digging in!
Store in an airtight container in the fridge for up to a week or in the freezer for up to a month. Duncan Hines® Classic Yellow Cake Mix can be subtituted if needed.
Cinnamon Bun Cookies