Cinnamon Roll Whoopie Pies


Cinnamon Roll Whoopie Pies

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    Stay trendy by making this cinnamon treat that blends a cinnamon roll and a cream-filled whoopie pie. What's not to love?

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    Servings and Ingredients

    Serves 10
    ¼ c. Hy-Vee unsalted butter
    1 ½ c. Hy-Vee light brown sugar, packed and divided
    1 tbsp. Hy-Vee ground cinnamon
    2 ⅔ c. Hy-Vee all-purpose flour
    1 tsp. Hy-Vee baking powder
    1 tsp. Hy-Vee baking soda
    1 tsp. Hy-Vee salt
    ½ c. Hy-Vee vegetable shortening
    1 Hy-Vee large egg
    1 tsp. Hy-Vee vanilla extract
    1 c. Hy-Vee whole milk
    1 (8-oz.) pkg. Hy-Vee cream cheese, softened
    ½ c. Hy-Vee unsalted butter, softened
    2 ½ c. Hy-Vee powdered sugar
    1 tsp. Hy-Vee vanilla extract
    ½ tsp. Hy-Vee ground cinnamon

    Things To Grab

    • Cookie sheets
    • Parchment paper
    • Small microwave-safe bowl
    • Whisk
    • Medium bowl
    • Electric mixer
    • Pastry bag or sandwich-size resealable plastic bag
    • Wire rack
    • Large mixing bowl


    1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside. For the cinnamon swirl, microwave butter in small microwave-safe bowl on HIGH 30 to 45 seconds or until melted. Stir in 1/2 cup brown sugar and cinnamon with fork until completely smooth; set aside.

    2. For cookies, whisk together flour, baking powder, baking soda, and salt in medium bowl; set aside.

    3. Beat shortening, remaining 1 cup brown sugar, egg, and 1 teaspoon vanilla in large mixing bowl with electric mixer on high 3 to 4 minutes or until light and fluffy. Alternatively add flour mixture and milk, beating on medium until well combined.

    4. Drop dough in 20 mounds 3 inches apart onto prepared cookie sheets. Slightly press to flatten tops. Stir cinnamon mixture. Place mixture into a pastry bag* fitted with a small round-shape piping tip. Pipe a spiral shape on top of each dough mound, beginning at the center. Bake 10 to 13 minutes or until centers are set. Cool completely on cookie sheets on wire racks.

    5. For filling, beat cream cheese and butter in large mixing bowl with electric mixer on high until smooth. Add powdered sugar, vanilla, and cinnamon; beat until creamy.

    6. Remove cookies from parchment paper. Spoon frosting on flat sides of 10 cookies. Top with remaining cookies, flat sides down. Store covered in refrigerator up to 2 days.

    Nutrition facts


    670 Calories per serving
    1 each

    Amounts Per Serving

    • Total Fat: 33g
    • Cholesterol: 80mg
    • Sodium: 500mg
    • Total Carbohydrates: 88g
    • Protein: 6g

    Daily Values

    Iron 10%
    Calcium 8%
    Vitamin D 0%
    Potassium 2%