Hidden cookies with rave reviews

Tis the season for holiday baking around here at the time of this writing. Our church hosts a live nativity each year and most of our family manages the bakery. Nicholas decided he's not a baker - he's more of the shepherd type, but the rest of us, are in the kitchen serving up hot cocoa and cookies to the over 850 people who come through our doors for a tour and then stay in the Bethlehem marketplace. Our church transforms - it's amazing. We offer homemade cookies and hot cocoa to our guests - homemade by people of our church. I always sign up to bake too - although this year I forgot that part, but I did bake. These cookies were what gave me the most anxiety... I just wasn't sure how they would go. Well... one of our other bakery helpers hid the box and was handing them out to volunteers rather than putting them on trays for our guests! I caught him after a while of not seeing any of that cookie go out. Then Sunday I had so many people comment and tell me how wonderful they were, so he was sharing them, just on the wrong side of the window. This recipe says it makes 12 cookies - those are insanely large cookies, I used my cookie scoop and used that as my guide for how big to make them. With the filling oozing out, that made for wonky shaped cookies. When they came out of the oven, I used a spoon to scoot the cookie back into a round shape, when they cooled they were great. Added some cream cheese frosting and they were very much a crowd favorite. I've even shared the recipe a few times. Makes my face all warm and glowy and it's not the fever talking! That's another story for another day.

Cinnamon Roll Cookies
2 1/2 cups All-Purpose Flour
1 1/2 cups Cake Flour
2 tsp. corn starch
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup cold, unsalted butter, cubed (16 Tbsp.)
1 1/4 cup granulated sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
For the Cinnamon Sugar Filling
1 cup packed brown sugar (light or dark)
6 Tbsp. softened butter
2 Tbsp. cinnamon
For the Cream Cheese Frosting
8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups confectioners sugar
1 tsp. vanilla extract
1/2 tsp. salt

Preheat the oven to 400°F. Make the cinnamon sugar filling. In a small bowl, combine the brown sugar, softened butter and cinnamon together 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 bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream for about 1 minute. Then add in the granulated sugar and cream until smooth, about 1-2 minutes.
Add in the eggs, egg yolks and vanilla extract and blend until mixed.
Gradually add in the dry ingredients, about 1/4 cup at a time.
On a clean, lightly floured surface, press the cookie dough into a long rectangle. (For sizing, you can use a 9×13 inch dish for reference.) Flatten out using your hands, no rolling pin necessary.
Spoon the cinnamon sugar filling onto the dough and into an even layer.
Roll the dough up, starting on the long edge, being careful not to tear the dough. (If you floured your surface this shouldn't be an issue!) ?
Cut the cookie dough into ~10-12 cookies, 4.5 oz each.
Roll cookies into balls, being sure to seal the filling inside so it doesn't ooze out. Bake for 9-11 minutes or until edges are lightly golden brown. Cool cookies on baking sheet for ~10-15 minutes then transfer to cooling rack.
Make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
Spread frosting on top of cooled cookies, sprinkle frosting with more cinnamon if desired. Store cookies in the fridge for up to 5 days.