Preparation

• Preheat the oven to 400°F.
• In a small bowl, combine the brown sugar, softened butter, and cinnamon until smooth. Set aside.
• In a large bowl, combine the dry ingredients: flour, cake flour, corn starch, baking soda, baking powder, and salt. Set aside.
• Place the cubed butter into the stand mixer bowl and cream for about 1 minute. Add the granulated sugar and cream until smooth, about 1-2 minutes.
• Add the eggs, egg yolks, and vanilla extract and blend until mixed.
• Gradually add the dry ingredients, about ¼ cup at a time.
• On a lightly floured surface, press the cookie dough into a long rectangle.
• Spoon the cinnamon sugar filling onto the dough in an even layer.
• Roll the dough up, starting on the long edge, being careful not to tear the dough.
• Cut the cookie dough into approximately 10-12 cookies, each about 4.5 oz.
• Roll the cookies into balls, ensuring the filling is sealed inside. Bake for 9-11 minutes or until edges are lightly golden brown.
• Cool the cookies on the baking sheet for about 10-15 minutes then transfer to a cooling rack.
• In a medium bowl, mix together the softened cream cheese and butter using a hand mixer. Add the powdered sugar, vanilla, and salt. Mix until smooth.
• Spread frosting on top of cooled cookies and sprinkle with more cinnamon if desired. Store cookies in the fridge for up to 5 days.